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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 Jerky Categories: game Yield: 10 servings ...
Deer Jerky Marinade Categories: game, sauces Yield: 1 servings 3 lb deer meat, thinly sliced 3/4 c wine, dry 1/3 c lemon juice 1/4 c onion, minced 1/4 c brown sugar 2 ts liquid smoke 1 ts seasoned salt 1/4 ts pepper 3 ea bay leaves Marinade deer meat for 24 hours in the marinade mixture, covered, in a cold part of the refrigerator. Turn meat several times. Remove meat, spreading out to bring to room temp. Place on greased racks in a smoker and smoke at a low heat (160-190 degrees) for 5 to 7 hours, until meat becomes slightly translucent and darkly red, near black. Store in plastic bags in refrigerator. Sugar Cured Venison Jerky Categories: game Yield: 1 servings 5 lb venison roast 1 1/2 c sugar 1 ts brown sugar 15 ts salt 1 oz liquid smoke 2 ts garlic 3 ts seasoning salt 1 ts black pepper Serves several people. Cut venison 1 to 2 inches wide and 1/4-inch thick, 6 to 10 inches long. Put in large mixing bowl and add sugar a little at a time. Be sure to mix well. Mix brown sugar and all other spices and mix all together. Put in refrigerator approximately 6 to 8 hours. Take out and put in oven on racks, lightly pepper. Cook at a maximum of 150F until completely dry, approximately 8 hours. Smoked Spicy Venison Jerky Categories: game Yield: 1 servings 4 lb venison roast 1/2 c brown sugar 1/4 c salt 1 c water 1 c red wine 1/2 ts onion powder 1/2 ts pepper 1/2 ts garlic powder 1/2 ts tabasco sauce Serves many people. Trim fat from venison and cut into 1/4- to 1/2-inch thick slices. Place meat into the marinade made by combining the above ingredients in a glass or ceramic bowl. Marinate at least 8 hours in a cool place. Remove to a rack and allow to air dry until they become glazed. Do not rinse. Smoke for 12 to 16 hours depending on degree of desired dryness. Use approximately 3 panfuls of hickory or cherry wood chips to add to flavor. Venison Sauces Categories: game, sauces, scottish Yield: 6 servings 1/4 lb sugar 1/2 pt champagne vinegar 1 sweet sauce: 6 oz white or red currant jelly 6 oz white or red wine Sharp Sauce: Sharp Sauce:--A quarter-pound of the best loaf-sugar, or white candy-sugar, dissolved in a half-pint of Champagne vinegar, and carefully skimmed. Sweet Sauce:--Melt some white or red currant jelly with a glass of white or red wine, whichever suits best in color; or serve jelly unmelted in a small sweetmeat-glass. This sauce answers well for hare, fawn, or kid, and for roast mutton to many tastes. |
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