Venison Recipes
VENISON JERKY
5# Venison sliced 1/8” thick
1-quart water
½ cup plain salt
2 cups brown sugar
1 handful ground black pepper
1 handful onion powder
1 handful garlic powder
1 Tbs. Tabasco sauce
Combine all the brine ingredients, stirring so that the ingredients
all dissolve. Then add sliced venison and refrigerate overnight. The
next day, rinse venison and place on paper towels. Then pat the meat
dry. If you want your jerky hot, sprinkle meat with ground black
pepper. If you like sweeter jerky, sprinkle meat with brown sugar, or
both. Place meat on racks and put into smoker. Use 2 to 3 panfuls of
chips during earl stages of drying. It takes about 6 to 8 hours to
dry. I use a Big Chief Smoker and like to use cherry chips. Any kind
of chips will work.
VENISON LIVER
1 Deer Liver - skinned and sliced
1 Cup Flour
2 Large Onions
Salt & Pepper
Olive Oil
1 Cup Rose Wine
1 Cup Water
Roll Liver in flour. Heat oil in frying pan. When oil is hot, fry
liver for about 2 minutes on each side. (Don’t over cook). Remove
liver from frying pan and discard oil. Then put liver back in the pan
and add wine, water and onions. Salt and pepper to taste. Cover and
simmer on low heat until onions are clear, approximately ½ to ¾ hours.
Serves 4 to 6 people.
VENISON KABOBS
1 1/2 LBS. Venison Back strap cut into 1" cubes
12 Fresh Mushrooms
1/2 Medium Onion cut into 1" squares
1 Bell Pepper cut into 1" squares
Marinade
1/4 cup Extra Virgin Olive Oil
2 Tbs. Sherry Vinegar
1 Tbs. Garlic chopped
1 Tbs. Fresh Thyme chopped
2 tsp. Mustard Seeds
1/2 tsp. Salt
1/4 tsp. Pepper
Mix all marinade ingredients together in a large bowl. Put venison,
mushrooms, onion and peppers in a large resealable bag, pour in
marinade and press out excess air. Put the bag into a large bowl and
refrigerate 6 to 8 hours, turning occasionally. Remove venison and
vegetables from the bag and put on skewers. Grill over direct heat
until done, turning occasionally.
Serves 2.
Elk or Venison Stew
2# elk or venison, cut into 1" cubes
1/4 cup flour
2 tsp salt
1/4 tsp pepper
olive oil
2 cups wine
1 8 oz can tomato sauce
2 beef bouillon cubes
2 bay leaves
2 celery stalks, cut into 1" cubes
2 medium onions, quartered
2 cups baby carrots
5 potatoes, cut into cubes
1 cup green beans
1 cup sweet peas
2 Tbs flour
1/4 cup water
Coat the meat with flour, salt and pepper. Brown the meat in a dutch
oven, when browned, add wine, tomato sauce, bouillon cubes, celery,
onions, and bay leaves. Bring to a boil, then reduce heat, cover, and
simmer for about 1-1/2 hours, or until the meat is tender.
Remove the bay leaves and add the carrots, potatoes, green beans and
sweet peas. Cook until vegetables are done.
Mix flour with water, then add to the stew and cook until stew
thickens, stirring frequently.
Serves 4 - 6 Venison Steak
2# venison
steaks
vegetable oil
salt and pepper to taste
2 cans cream of mushroom soup
1 cup white wine
1 medium onion, minced
2 cloves of garlic, minced
1 stalk of celery, minced
fresh mushrooms
Brown the venison steaks in vegetable oil, using the salt and pepper
to taste. Then mix the soup, wine, onion, garlic and celery in a bowl.
Place the browned steaks in a casserole dish, pour the sauce over the
meat, place the fresh mushrooms on the top, then cover and bake at 325°
for 2-1/2 to 3 hours.
The sauce works well as a gravy for potatoes or
rice.
This recipe works with all wild game. |