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The Best Venison Recipes
You don't have to be a hunter to love venison. I've heard people say they didn't like deer meat when they've never tasted it...can you believe it! I don't remember Mom cooking venison, however, Liz, my wife, does an awesome job. Prepared correctly, a venison tenderloin melts in your mouth and has a taste that is can't be compared to anything. I guarantee you'll love it! But remember the trick is to cook it correctly! I ran across about 150 recipes on how to cook, bake, barbeque, fry, broil...you name it..ways to prepare venison. I live in Northern Illinois and have a lot of friends that hunt. We've had a plentiful stock of venison and Liz is always experimenting on how to prepare the various slices of venison. So, check out these recipes. I placed them all online, of course you can buy the complete book of Best Venison Recipes and print it out! If you'd like to help out my cause, as I mentioned, I put all the recipes in a book that can be downloaded to your computer and printed out. It's only $3.47 and you can grab the book by clicking on Best Venison Recipes. Even if you don't want to download the book, I'd really appreciate a donation. There is a small button in the upper right hand corner of the page. Even $1.00 would help to keep these free recipes coming!
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Venison Roll-Ups Categories: game Yield: 6 servings ...
Stuffed Steaks Categories: game Yield: 4 servings 1 1/2 slices day old bread 1/2 ts salt 2 ts green pepper, finely chopped 2 ts onions, minced 2 ts celery, finely chopped 1 salt 1 flour 2 club steaks, 1 thick, elk -or deer 2 tb margarine or butter 1/2 c water Make a dressing by combining bread, broken in small pieces, 1/2 teaspoon salt, green pepper, onion and celery. Salt steaks and dredge with flour. Cut slits halfway through steaks and fill with dressing. Using a pressure pan, brown steaks in margarine or butter. Add 1/2 cup of water and cook at 10 psi about 20 minutes. Creamed Venison Categories: game Yield: 2 servings 1 lb cubed elk/deer round steak 3 tb margarine or butter 2 c medium white sauce 1 ts celery salt 1/4 ts pepper 3 tb chopped parsley 2 ts worcestershire sauce 1/4 c pickle relish ----TOPPING 1/2 c dry bread crumbs 2 tb margarine or butter Brown steak in 3 tablespoons margarine or butter. Add a small amount of water and cook in a covered skillet until tender, adding a little water from time to time as needed. When done add white sauce, seasonings, parsley and pickle relish. Put mixture in a greased casserole. Sprinkle top with bread crumbs and dot with margarine or butter. Bake in a moderate oven (350 degrees F.) until crumbs are browned. onions, apple and butter with all other stuffing ingredients, and brown quickly in remaining butter. Place rabbit in a casserole, stuff, surround with excess stuffing, add well-seasoned stock, and cook for 1 3/4 hours, or until tender, at 350 degrees. Deer Filet A'tournedos Brennan Categories: game Yield: 1 servings 4 deer filets of loin 2 tb butter 1 tb flour 1/2 c mushroom juice 1/4 c wine, red 1/4 ts worcestershire sauce 1/4 ts salt 1 pepper, black, dash 1 tomato, ripe large 1/2 c mushrooms, sliced In a small saucepan melt butter and saute mushrooms. Add flour and cook slowly a few minutes until slightly browned. Stir in wine, juice and seasonings. Cook until thickened. Meanwhile, season and grill filets to taste, rare or medium rare. Cut the tomato into four slices and grill. Arrange tomato slice on each filet and pour over mushroom sauce. USE large amount of charcoal, almost 2 layers, for rapid grilling. Hugg's Note: Add whole hickory nuts or pecans, in husks, to the grill to make an aromatic smoke. Won't flame before done. |
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