These
Are Some Of My Favorite Venison
Recipes
Country
Fried Venison Steaks
2 pounds venison steaks (round or sirloin
tip) 1/2-1" thick. 1/2 cup flour. 3 tablespoons
shortening. 2 cans condensed cream of mushroom soup.
water, salt and pepper. Trim all fat from the steaks,
and cut into pieces approximetly 3" square. Using a
meat mallet, pound flour into both sides of steak. Melt
shortening into a large skillet and brown meat slowly
and thoroughly over medium heat (15-20 minutes). Season
to taste with salt and pepper. As pieces are browned,
transfer them to a 2-3 quart deep dish casserole. Blend
the two cans mushroom soup in a blender until creamy.
Pour this mixture over the steak. Add enough water to
cover all pieces of steak. Cover and bake until tender
(approx.2-1/2 hours) in a 350% oven, adding water as
necessary.
Venison Crockpot Barbecue
Put 3-1/2 to 4 pounds venison in a crockpot.
Then pour water over venison with 2/3 cup vinegar. Cook
on high temperature until venison is done, about 1-1/2
hours. Pour off water, cut venison into little pieces
and return to Crockpot. Dice onion and celery, enough
to make 1/2 cup of each, add to venison. Put 1 cup of
barbecue sauce, 2-3 tablespoons of brown sugar, 2
tablespoons of A-1 sauce into crockpot and cook for an
hour.
Venison Bobs
2 pounds venison steak. 2 teaspoons oil. 1
tablespoon Kitchen Bouquet. 2 tablespoons vinegar. 1/8
teaspoon red pepper. Dash celery seed. 1/8 teaspoon
black pepper. Bite size pieces of green pepper,
mushrooms, onions, celery, tomatoes, zucchini, summer
squash, cauliflower or cucumber. Cut steak into bite
size pieces. Place the meat in a non metal bowl and add
enough oil to cover. Stir in kitchen bouquet, vinegar,
red pepper, black pepper and celery seed. Cover and
place in the refrigerator for 4 hours. Prepare a
charcoal fire and allow the coals to burn down for
about 1/2 hour. Choose 3 or 4 of the vegetables from
the ingredient list, and alternately string with the
marinated meat on long skewers. Cook over medium-hot
coals for 20-30 minutes, turning often and basting with
the marinade. Cooking time depends on the heat of the
coals. The meat should be nicely done and vegetables be
a bit crisp. Keep a water mister handy to control
flames.
Venison Supreme
4 pound venison roast. 1/2 cup red cooking
wine. 2 teaspoons salt. 1 teaspoon garlic salt. 6 thin
slices of fresh lemon. 6 slices of salt pork. Soak
venison in water with 1/2 cup vinegar overnight. Wash
venison and dry well. Brush with a 1/4 cup wine. Shake
on salt, pepper, and garlic. Place lemon slices on top
of venison and secure with toothpicks. Bake in a 275
deree oven for 5 hours. * Basting Sauce: In a double
boiler, melt 1/4 cup butter, 1/4 cup honey, 1/2 cup
frozen orange juice, 1/2 teaspoon rosemary, and 1/4 cup
wine. Baste often with this mixture while
baking.
After The Hunt Stew
2 pounds venison, cut into 1 inch cubes. 2
tablespoons cooking oil. 1 cup carrots, sliced. 1 cup
water. 3 teaspoons corn starch. 1 cup onions sliced.
1/4 cup white wine. 1 tablespoon Worcestershire sauce.
1/4 cup brown sugar. 2 tablespoos horseradish. 1
teaspoon salt. 4 potatoes, sliced. 5 stalks celery. *
In a skillet, brown meat in cooking oil. Place mea in a
slow cooker (Crockpot). Add all ingredients, cover and
cook 3 hours on high. Before serving you may need to
thicken the stew by adding corn starch. Serve with
fresh bread and butter. Serves 4
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