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Venison Recipes By Ken


60 replies to this topic

#1 Male OFFLINE   Bowhunter444

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Posted 02/12/13 - 11:13 AM

Since I've been layoff from work I'll start bringing my recipes over from the other site. This time I'll break the down into categories to make it easier. Today I'll do venison.

Roast Moose With Orange-Lingonberry Sauce


Ingredients:

Marinade:

2 medium onions sliced
1 cup orange juice
1/2 cup olive oil
2 tbsp lemon juice
1 clove garlic, minced
1 tsp dried marjoram leaves
1/4 tsp ground ginger

Remaining ingredients:

3 lb boneless moose rump roast( can substitute elk or deer)
2 3/4 cups beef stock, divided
1/2 cup drained lingonberries
1 tsp grated orange zest
1/4 tsp Worcestershire sauce
2 tbsp butter, softened

Directions:

In a large non-metallic bowl, combine the marinade ingredients. Add the roast. Turn to coat roast with marinade. Cover with plastic wrap. Refrigerate for 24 hrs, turning roast over occasionally. Remove roast from marinade. Pat dry. Strain and reserve marinade.

Heat oven to 350F. Place roast in the bottom of a 3- quart roasting pan. add 3/4 cup stock. Insert meat thermometer in roast. Bake for 1 1/2-1 3/4 hours for rare (135F)or (155f) for medium, basting roast frequently with pan drippings. Let roast stand tented under foil while making sauce.

In a 2 quart sauce pan, combine reserved marinade with the remaining 2 cups stock.Bring to a boil over high heat. reduce heat to medium, cook for 30 minutes, or until mixture is reduced by half, stirring frequently. Add the lingonberries, zest and Worcestershire sauce. Cook for 1-2 minutes, or until sauce is hot and bubbly. Reduce heat to low, stir in butter 1 tsp at a time till blended. Carve roast and serve sauce over roast.
 
Chunky-Style Venison Chili

Ingredients:

I tbsp vegetable oil
1/2 lb ground venison
1 lb venison stew meat, cut into 3/4" cubes
2 16 oz cans dark red kidney beans, undrained
1 28 oz can whole tomatoes, undrained and cut up
1 1/2 cups green bell peppers, chopped
1 cup onions, chopped
1 6 oz can tomato paste
5 cloves garlic, minced
1 tbsp chili powder
1 tsp sugar
1/2 tsp pepper
1/2 tsp salt

Directions:

In a 6 quart dutch oven, heat oil over med-high heat. Add the ground venison and cubes. Cook for 8-10 minutes, or until meat is well browned., stirring occasionally.Drain meat.
Return meat to dutch oven and add the remaining ingredient. Bring to a boil. Reduce heat to low, simmer partially covered for 4-5 hours, or until meat is very tender, stirring occasionally. Garnish each serving with sour cream, shredded cheddar cheese, and sliced green onions if so desired.

#2 Male OFFLINE   Bowhunter444

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Posted 02/12/13 - 11:15 AM

Elk Camp Roast

Ingredients:

3/4 cup butter
1 medium onion, thinly sliced
1 cup carrots, thinly sliced
1/2 cup celery, thinly sliced
3-4 lb elk rump roast
2 sticks cinnamon, cut in half
1 1/2 cups port wine
1/4 cup bourbon
2 bacon slices, cut in half crosswise
1/2 tsp allspice

Directions:

Heat oven to 450F.
In a 10" non-stick skillet, melt the butter over medium heat. Add the onions, carrots and celery. Cook for 2-3 minutes, or until vegetables are tender crisp, stirring occasionally. Spoon vegetable mixture evenly in the bottom of a 3-quart roasting pan. Place roast on top of vegetables. Add the cinnamon sticks. Pour wine and bourbon around roast. arrange bacon slices over top of roast.
Insert meat thermometer in roast. bake for 10 minutes. Reduce heat to 350F. Bake for 1-1 1/2 hours for medium-rare (145F). Or until meat is desired doneness, basting roast frequently with pan drippings. Let roast stand tented under foil.

Skim and discard fat from pan drippings and strain out vegetables. Place drippings in a 1 quart saucepan. simmer pan drippings over medium heat for 15 minutes, or until sauce is reduced by one-fourth. Stir in allspice. Carve roast into thin slices across the grain and serve with pan drippings over top.
 
Peppery Southwestern-style Venison Roast

Ingredients:

3-4 lb boneless venison rump roast
1/2 cup catsup
1/4 cup packed brown sugar
1 tbsp prepared mustard
1 tbsp liquid smoke
1 tbsp lemon juice
1 tbsp soy sauce
2 tsp Worcestershire sauce
2 tsp celery salt
2 tsp coarsely ground black pepper
1 tsp garlic powder
1 tsp onion powder
1/4 tsp red pepper flakes
dash of nutmeg

Directions:

Heat oven to 350F. Place roast in bottom of a 3-quart roasting pan with cover. Set aside. In a medium bowl, combine the remaining ingredients. Pour mixture over roast. Cover tightly. Bake for 2-2 1/2 hours, or until meat is tender. Remove cover. Bake an additional 30 minutes. Let roast stand 10 minutes. carve roast thinly across the grain.

#3 Male OFFLINE   Bowhunter444

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Posted 02/12/13 - 11:18 AM

Venison Tenderloin In Creamy Rosemary Sauce

Ingredients:

1 whole venison backstrap, trimmed of fat
1/4 tsp salt
1/4 tsp pepper
2 tsp dried rosemary leaves, crushed
1 1/2 cups water
1/2 cup heavy cream

Directions:

Preheat oven to 350F. Pat tenderloin dry and place in a shallow roasting pan. Season with salt and pepper and 1 tsp of the rosemary. Place roast in oven, uncovered. Cook for 45-50 minutes for rare or 55-60 minutes for medium. Remove roast from roasting pan and place on cutting board, cover loosely with tin foil.

Place roasting pan on burner on med-high heat. Add the water, stir up pan drippings. Bring to a boil, reduce heat to med-low and add remaining rosemary. Simmer for 10 minutes, add the cream. Stir until blended. Slice tenderloin and spoon cream sauce over top.

#4 Male ONLINE   BowhunterNJ

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Posted 02/12/13 - 11:18 AM

Nice! I was hoping you'd post some of your recipes over here! Good stuff! :up:

#5 Male OFFLINE   Bowhunter444

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Posted 02/12/13 - 11:19 AM

Baked Venison Ribs In Mustard Sauce

Ingredients:

1 1/2 lb venison ribs, separated
1/2 cup balsamic vinegar
1/3 cup Dijon mustard
1/3 cup honey
2 tbsp instant beef bouillon granules, dissolve in 1 cup water
1 tbsp corn starch, dissolved in 1 tbsp water

Directions:

Boil ribs in a large pot for 30 minutes to render fat. While ribs are parboiling make sauce. Combine the remaining ingredients in a medium saucepan. Bring to a boil over med-high heat stirring occasionally.Turn heat to low and simmer till sauce thickens, stirring occasionally.

Preheat oven to 325F. Spoon a quarter of the sauce into the bottom of a 2 quart baking dish. Drain ribs and put in baking dish in a single layer. pour the rest of the sauce over ribs. Bake for 45 minutes, covered. Rearrange the ribs once during cooking to be sure they are all covered in sauce. Serve over egg noodles.

#6 Male OFFLINE   Bowhunter444

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Posted 02/12/13 - 11:20 AM

Enchilada Casserole

Ingredients:

Sauce;

1/2 cup beef bouillon
3/4 cup onions, finely chopped
2 cloves garlic, minced
1 tbsp plus 1 tsp chili powder
1 1/2 tsp cumin
3/4 tsp dried oregano
1 28 oz can tomato puree

Filling:

1 med onion coarsely chopped
4 cloves garlic, minced
1 tbsp oil
1 1/2 lbs ground venison
1 can re-fried beans
1/4 cup beef bouillon

Remaining ingredients:

12 6" corn tortillas
8 oz sharp cheddar cheese, grated

Directions:

To make the sauce,In a medium sauce pan, combine the bouillon, onion and garlic. Bring to a boil and cook till moister has evaporated. Add the remaining sauce ingredients, return to boil. Turn heat to low and simmer for 30 minutes.

While the sauce simmers, make the filling. In a 12" skillet heat oil over medium heat. Add the onions and garlic, cook till browned. Add the burger and cook till no longer pink. Add the re-fried beans, bouillon, and 1/4 cup of the finished sauce. Mix well. Cook for 10 minutes over medium heat, stir often.

Pre heat oven to 350. Spread 1/4 cup sauce on the bottom of a 13X9 baking pan. Dip 6 tortillas into the sauce and place in bottom of pan, they will overlap. Spread half the meat mixture over the tortillas, the 1/4 cup sauce, the sprinkle half the cheese over the top. Repeat to form another layer. Bake uncovered for 30 minutes. To serve top with sour cream.
 
Venison Pepper Cheese Bake

Ingredients:

1 lb ground venison
1 tbsp oil
1 green bell pepper, chopped
1 orange bell pepper, chopped
1 red bell pepper, chopped
1 large onion, chopped
4 cloves garlic, minced
3/4 cup beef stock
4 cups cooked rice
2 large eggs, beaten
15 oz ricotta cheese
3/4 cup grated Parmesan cheese

Directions:

Preheat oven to 350F. In a 5 quart dutch oven, brown the venison in the 1 tbsp oil, over med-high heat.
When the meat is browned, add the peppers, onions and garlic and 1/4 cup of the stock.

Cook over med-high heat till moister is evaporated, stirring often. When the mixture is dry add the cooked rice and transfer the mixture to a 3 quart casserole dish.

In a bowl combine the remaining broth the eggs, ricotta cheese and half the parmesan cheese. Spread mixture over top of meat mixture and sprinkle with the rest of the Parmesan. Bake for 45 minutes or until top is golden brown.

#7 Male OFFLINE   Bowhunter444

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Posted 02/12/13 - 11:21 AM

Venison Kielbasa and Pea Soup

Ingredients:

1 lb dried, green split peas, washed and rinsed
5 1/2 cups water
1 medium onion, quartered
1 green pepper, cored
5 stalks celery, quartered

1 tsp ground sage
1/2 tsp salt
1 1/2 tsp Worcestershire sauce
1 lb venison kielbasa

Directions:
Pu the peas and 4 1/2 cups of the water in a large soup pot. Bring to a boil, cover and reduce heat to low, simmer for 90 minutes. Let peas cool.

When peas are cool pour into a mixer and puree them, along with the celery, onion and pepper. Return the puree to the soup pot, add the salt, sage and Worcestershire sauce. Bring to soup to a low simmer, stirring often to keep from sticking.

In a large skillet, bring the remaining 1 cup watter to a boil, add the kielbasa, simmer for 30 minutes. remove the kielbasa from the skillet and cut into 1" pieces. Add to the pea soup. along with 1 tbsp of the cooking water. Add more water if soup is too thick. Continue to cook the soup for 30 minutes.

#8 Male OFFLINE   Bowhunter444

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Posted 02/12/13 - 11:23 AM

Piggy-Back Venison Backstrap

Ingredients:

1 whole venison backstrap, cut into 2 equal pieces
1/8 tsp garlic powder
1 bay leaf
1/4 tsp salt
1/4 tsp pepper
2 tsp dried oregano
2 tbsp fresh parsley, diced
4 tbsp Marsala wine
1 tbsp flour
1 1/2 cups water

Directions:

Place backstrap halves flat side up on a plate. Crush together the garlic powder, bay leaf, along with half the salt, pepper,oregano, and parsley. Press mixture into the flat sides of the backstrap. Carefully put the two flat sides together and tie with string to create a roast.

Put 1 tbsp of the Marsala wine into a storage container and roll the roast in the wine. Pour two more tbsp of the wine over the roast. Refrigerate covered for at least 3 hours, turning the roast occasionally.

Preheat the oven to 350f. Place the roast in an open roasting pan. Sprinkle the remaining spices over the top, and pat down. Roast for 60 minutes, or until a meat thermometer reads 135F. Remove roast and tent with tinfoil. To make the gravy place the roasting pan on a stove top burner. Stir the water into the pan juices and stir up all the tasty bits into the sauce. Bring to a boil. Mix the remaining tbsp wine with the flour, stir into sauce. Reduce heat to a simmer and cook till sauce thickens, stirring often. serve gravy over carved roast.
 
Whitetail Neck Pot Roast With Sour Cream Gravy

Ingredients:

1 1/2 tbsp oil
whole neck roast from whitetail
1 tsp salt
1 tsp pepper
2 lbs whole carrots, peeled
1 lb onions, quartered
2 lbs potatoes, quartered
12 oz beer
2 tsp thyme
2 tbsp flour
1/2 cup cold water
1/3 cup sour cream

Directions:

Preheat oven to 350F. Pat roast dry with paper towels and season with salt and pepper. In a large skillet on med-high heat, heat oil, brown roast on all sides. Transfer to a large roasting pan. Arrange the carrots, onions, and potatoes around roast. Pour beer over the top of roast, and sprinkle with the thyme. Cover, and cook for 3-3 1/2 hours, or until meat flakes easily from the bone. During cooking make sure there is ample fluid to keep vegetables from sticking. Add water in small amounts if necessary. When meat is tender remove it to a cutting board. Place vegetables on a serving platter and keep warm.

Reserve 3 cups of the pan juices for the gravy, add beef stock to make up difference if needed. Bring the juices to a boil on the stove top. Dissolve the flour in the cold water and add to juices. reduce heat to a simmer and cook till gravy has thickened. Stir in the sour cream and simmer for 2-3 minutes, until no more white streaks remain. To serve cut roast in thick slices, arrange with vegetables on serving platter and pour gravy over top.

#9 Male OFFLINE   Bowhunter444

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Posted 02/12/13 - 11:24 AM

Barbecued Venison Ribs With Horseradish Sauce

Ingredients:

1 cup beef stock
1 tbsp corn starch
1 tbsp cream-style prepared horseradish
1 tbsp honey
1 tsp green Tabasco sauce
1 tsp Worcestershire sauce
1 1/2 lbs ribs separated

Directions:

To make the sauce combine all the ingredients except ribs in a saucepan. Bring to a boil over med-high heat and cook till thick enough to hang on the ribs.

Parboil the ribs for 30 minutes to render the fat. Prepare grill for barbecuing. Place ribs on grill and cook for 5-10 minutes turning often. apply sauce generously on each side, (but save some for dipping ribs) in the last 2 minutes of cook time. to serve place ribs on a serving platter and serve with extra sauce for dipping.
 
Butter-Fry Venison Steak

Ingredients:

1 tbsp butter
1 tbsp oil
6 oz venison steak 3/4" thick
1/8 tsp salt
1/8 tsp pepper

Directions:

Pat dry steak with paper towel. In a 9" cast iron skillet, heat the butter and oil over high heat till smoking. Lay the steak in the skillet and cook for 3 minutes to a side for rare. Flip with a spatula ( do not puncture steak). before removing steak from skillet season with salt and pepper. Pour pan drippings over mashed potatoes.

#10 Male OFFLINE   Bowhunter444

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Posted 02/12/13 - 11:26 AM

Whitetail Ricottanoff

Ingredients:

1 1/2 lbs venison steak, cut into thin strips
1/4 tsp pepper
2 medium onions, sliced
2 tbsp oil
1 1/2 cups beef stock
1 tsp dried ground mustard
2 cups sliced mushrooms
1 1/2 cups ricotta cheese

Directions:

Place venison strips in a bowl and sprinkle pepper over them. In a large skillet over medium heat, saute the onions in 1 tbsp oil till soft, set aside. In the same skillet heat the remaining tbsp oil and brown the venison strips over med-high heat. Add the stock and mustard and simmer for 10 minutes.

Return the onions to the skillet and add the mushrooms, simmer for 5 minutes. To finish the sauce place the ricotta cheese in a sieve and using the back of a wooden spoon, press the ricotta through the sieve into the sauce. Stir the ricotta into the sauce and simmer long enough for the sauce to be hot again. Serve over egg noodles.

#11 Male OFFLINE   Bowhunter444

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Posted 02/12/13 - 11:27 AM

Venison Toranados

Ingredients:

Dressing:

1 cup crumbled blue cheese
1/2 cup plain yogurt
1/2 cup sour cream
2 tbsp minced garlic
1 tbsp rice wine vinegar

Potato ingredients:

6 medium potatoes, cubed
1/4 cup vegetable oil
7 cloves garlic, minced
1 tsp ground sage
1/4 tsp salt
1/4 tsp pepper

Remaining ingredients:

6 round steaks, about 1/2 lb each
1/2 cup flour
2 tbsp oil
1 12 oz beer

Directions:

Combine all the dressing ingredients in a small bowl and refrigerate. Preheat oven to 400F. In a shallow baking pan shake the potatoes in the oil until well coated. Spread the remaining potato ingredients over top of potatoes and bake for 10 minutes. Turn potatoes with spatula and cook for an additional 15 minutes, or until tender. With a meat mallet pound out steaks to twice their size and 1/2 their thickness. Spread an equal amount of potato mixture on each steak and roll up and secure with toothpicks.

To cook heat 2 tbsp oil in a large skillet. roll each toranado in the flour and place in heated skillet. Cook till brown on all sides. Add the beer a little at a time till there is 1/4" in the skillet. Bring to a boil, reduce heat to low and simmer for 15 minutes, or until all the liquid is gone. to serve place toranados on a platter and spoon dressing over top.
 
Safari Steaks

Ingredients:

2 lbs venison round steaks 1/2" thick
2 tbsp oil
2 tbsp butter
1/4 tsp pepper
1 cup dry red wine
1 cup port wine
2 cloves garlic, minced
4 tbsp tomato paste
1 tbsp apple juice concentrate
1 tbsp red currant jelly
4 medium potatoes, cubed
1 sweet potato, cubed
1/2 cup milk

Directions:

Dry steaks well with paper towel. In a large skillet, heat the butter and oil to smoking point. Place steaks one or two at a time, and cook for 3 minutes per side. Transfer steaks to warm platter, sprinkle steaks with pepper.

To make safari sauce, add the red wine , port wine, garlic, tomato paste, apple juice and currant jelly to skillet., stir up all the bits on bottom of pan. bring to a boil, reduce heat and simmer till sauce becomes thick.

While making sauce place potatoes in a 2 quart sauce pan with enough water to cover and boil for 20 minutes, drain potatoes and smash add the milk and stir to make mashed potatoes. To serve place steak and potatoes on a plate and pour sauce over both.

#12 Male OFFLINE   Bowhunter444

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Posted 02/12/13 - 11:29 AM

Venison Sandwich

Ingredients:

1 1/2 lb venison tenderloin
Salt & pepper to taste
1 lb assorted favorite sliced cheeses
1/4 lb prosciutto, sliced thin
1 lb sliced tomato
1 large vidalia onion, thinly sliced
sandwich rolls
stone ground mustard


Directions:

Preheat oven to 350F, place the tenderloin in a roasting pan season with salt & pepper. Roast for about 30 minutes or until a meat thermometer reads 130F. Remove tenderloin and refrigerate overnight.

To make sandwiches preheat oven to 300F. Slice the tenderloin very thin. Smear mustard on both top and bottom of sandwich roll. Place the tenderloin slices on a sandwich roll, then a slice of prosciutto, then put cheese on top of prosciutto, then top with tomato slices and onion slices. Place on cookie sheet and place in oven for 5-10 minutes, or until cheese melts.
 
Venison Hungarian Goulash

Ingredients:

3 tbsp lard or shortening
1 1/2 cups chopped onion
1 small green pepper, cut into 1/2" chunks
1 clove garlic, minced
6 cups water
1 1/2 lbs venison stew meat, cut into 3/4" cubes (I use shoulder meat)
1 venison heart, cut into 3/4' cubes
2 tbsp Hungarian hot paprika
3 tsp salt
1/4 tsp red pepper flakes
1/4 tsp caraway seed
1 1/2 lbs potatoes, cut into 3/4" cubes
1 16 oz can of tomatoes
1/2 package of egg noodles

Directions:

In a 5 quart dutch oven, heat the lard over med-low heat, cook the onions and peppers for 10 minutes, stir occasionally. Add the water,stew meat, heart, paprika, salt, red pepper and caraway seeds. Heat to boiling, reduce heat to low and simmer covered, for 1 1/2 hours, or until meat is fork tender. Add the potatoes and cook covered for about 5 minutes.Add the egg noodles and return to a boil cook for 10 minutes. Drain the tomatoes and ruff chop them, stir into goulash. Cook till heated through.

#13 Male OFFLINE   Bowhunter444

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Posted 02/12/13 - 11:30 AM

Venison Pepper Steak

Ingredients:

2 tbsp fresh peppercorns
1 1/2 lbs round steak cut 1" thick
salt, to taste
1/2 cup butter
2 tbsp lemon juice
1 tsp Worcestershire sauce
fresh parsley



Directions:

Run peppercorn through a blender on course setting
With the palm of your hand press peppercorns into both sides of steak. Heat a cast iron skillet on high heat, sprinkle salt in skillet and brown both sides of steak. Reduce heat to medium and continue cooking steak for 3-5 minutes a side, or till desired doneness. when steaks are almost done add the remaining ingredients, bring to a boil. Serve sauce over steaks.Garnish with snipped parsley

#14 Male OFFLINE   Bowhunter444

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Posted 02/12/13 - 11:31 AM

Sauteed Venison Medallions With Wild Game Sauce

Ingredients:

6 venison backstrap medallions 1" thick
2 tbsp butter
3 shallots, finely chopped
1 cup beef stock
fresh ground pepper to taste
1/4 cup wild game sauce (recipe to follow)
1/4 cup Marsala wine

Directions;


Wild Game sauce recipe:

5 cups damson plums cut in half and seeded (you can use lingonberries also)
5 cups sugar
1 whole orange, minced in blender or food processor skin and all.

Place plums in a bowl or ligonberries, pour sugar over top and let sit for 1-12 hours, to release juices. Place in a saucepan and bring to a
boil and simmer till very thick ( should coat back of spoon). Add the minced orange and pour into clean mason jars and refrigerate. This sauce is excellent on all wild game.

Preheat a heavy skillet until very hot. place butter in pan and saute the medallions very quickly to brown both sides, 1-2 minutes per side meat should still be red in center.Remove to plate and keep warm.

Reduce heat to low in skillet and add the shallots to pan drippings, stir constantly to prevent burning. Add the beef broth and Marsala wine, stir to dissolve drippings. Add the wild game sauce, stir to blend. Season sauce with pepper and serve over medallions
 
STUFFED VENISON BACKSTRAP

Ingredients:
2 lbs venison backstrap pounded down to 1/4" thickness
dash of salt
1/2 cup finely chopped fresh basil
1 head roasted garlic, skin removed and smashed
1/2 cup thinly sliced smoked Gouda cheese
2 tbsp olive oil
1/4 cup shallots
1/4 cup white wine
1/4 cup chicken stock
1 tbsp Dijon mustard
1 tbsp butter

Directions:

Preheat oven to 350F
sprinkle venison with salt and basil. Spread garlic in center of backstrap, add the cheese. Roll the backstrap up and secure with butchers twine.Sear the backstrap on all sides in a large oven proof skillet in the olive oil on high heat. Place the skillet in the oven and cook for 20 minutes,be careful not to over cook. Remove meat from skillet, cover with foil and set aside. Place the skillet with the pan drippings back on the stove over medium heat. Add the shallots and saute until translucent. Add the wine to deglaze the pan, add the chicken stock and bring to a boil. Reduce heat to low and stir in mustard and butter, pour sauce over venison and serve.

To roast a head of garlic, cover the head in 2 tbsps olive oil and wrap in foil. Bake at 400F for around 20-30 minutes, or until soft

#15 Male OFFLINE   Bowhunter444

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Posted 02/12/13 - 11:32 AM

Venison Roast In A Sour Cream Sauce

Ingredients:

1/3 cup cider vinegar
1 cup dry white wine
1 carrot, peeled and diced
1 stalk celery, diced
1 onion, peeled and diced
2 tbsp whole black peppercorns
1 tsp whole allspice
1 tsp juniper berries
1 tsp fresh thyme
3 bay leaves
salt & pepper to taste
8 oz bacon, diced
1 3lb boneless venison roast
1 cup sour cream, room temp
zest of 1 lemon
3 tbsp flour
1 tbsp Dijon mustard

Directions:

Combine the vinegar, wine, Dijon mustard, carrots, celery, lemon zest, onion, peppercorns, allspice, juniper berries, thyme and bay leaves in a large casserole dish. Place the roast in dish and cover with marinade. Refrigerate for 3-4 days, turning once each day. Remove meat from marinade, brush off vegetables and pat dry. Season meat with salt and pepper.

Saute the bacon in a large skillet until crispy. Remove bacon with slotted spoon. Place the roast in the hot bacon fat and sear on all sides. Strain marinade and reserve juice. remove roast from skillet and quickly sear the vegetables from the marinade.

Place the roast vegetables and reserved marinade into a crock pot and cook on high for 4 hours or low for 8 hours or until roast is done. remove roast from crock pot.
In a small bowl, combine the flour and sour cream, add to the juices in the crock pot. cook for 15 minutes. place the juice mixture in a blender and puree till smooth. serve over roast.

#16 Male OFFLINE   Bowhunter444

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Posted 02/12/13 - 11:35 AM

Venison Sauerbraten

Marinade ingredients:

2 tbsp salt
2 tbsp sugar
2 cups apple cider vinegar
2 cups water
2 medium onions thinly sliced
1 large lemon, thinly sliced
3 bay leaves
10 whole peppercorns
10 whole cloves

Sauerbraten ingredients:

4 lb venison rump roast
1/2 cup vegetable oil
1/2 cup flour
6 gingersnap cookies, crushed

Directions:

In a large non-metallic bowl combine all the marinade ingredients, mix well. Add the venison to the marinade. Place in the refrigerator and let marinade for 7-10 days turning once each day. Re4move meat from marinade and pat dry, set aside. Strain the marinade and reserve liquid, discard the rest.

In a large skillet heat the oil over med-high heat. Dust roast with flour and sear on all sides. Remove browned roast and place in dutch oven. pour in marinade liquid, cover and simmer for 3-4 hours, or until meat is tender. Remove roast from dutch oven and slice into thick slices. bring liquid to a boil and add gingersnaps, stir till thickened, pour over sliced roast and serve.
 
Venison Au Jus

Ingredients:

2 10.5 oz cans beef consomme'
1/2 cup water
1 6oz package Italian dressing mix
2 lb venison shoulder roast
6 deli steak rolls

Directions:

Place the consumme', water and Italian dressing mix in a crockpot, stir well. Add the roast. Turn the crockpot on low and cover cook for 15-20 hours. (I like to put it on just before I go to bed for dinner the next night). Shred the roast and pile it on the rolls. spoon some of the pan juices on the sandwich itself and pour some into a bowl for dipping.

#17 Male OFFLINE   Bowhunter444

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Posted 02/12/13 - 11:38 AM

Venison Medallions in Portobello Wine Sauce

Ingredients:
1 cup chicken broth
1/2 cup Madeira or Port wine
1 tbsp Thyme Leaves
1/2 tsp Garlic powder
1/2 tsp course ground black pepper
2 large portobello mushrooms (10 to 12 ounces), thinly sliced
1 tablespoon butter
1 1/2 pounds venison tenderloin steaks (1-inch thick)
1/2 medium onion, sliced
1 teaspoon flour
1/2 teaspoon salt


Directions:
1. Mix broth, wine, thyme, garlic powder and pepper in medium bowl until well blended. Add mushrooms; toss to coat well.

2. Melt butter in large nonstick skillet on medium-high heat. Add steaks; cook 8 to 10 minutes or until desired doneness, turning once. Remove steaks from skillet; keep warm. Add onion to skillet; cook and stir 2 minutes or until softened. Add flour and salt; cook 1 minute, stirring constantly.

3. Pour mushroom mixture into skillet. Boil 10 to 12 minutes or until sauce is thickened and mushrooms are tender, stirring occasionally. Add steaks to sauce; heat 1 minute. Serve immediately.

#18 Male OFFLINE   Bowhunter444

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Posted 02/12/13 - 11:39 AM

Venison Fajitas

Ingredients
1/4 cup fresh lime juice
1/4 cup tequila
4 cloves garlic, peeled and smashed
2 tbsp roughly chopped cilantro leaves
2 tbsp vegetable oil
2 tsp Worcestershire sauce
1 tsp dried crushed Mexican oregano
1 tsp red pepper flakes
1 tsp ground cumin
1 tsp ground coriander
2 lbs venison top round sliced into thin strips
2 tsp salt
1 tsp ground black pepper
6 large flour tortillas
1 red bell pepper, stemmed, seeded, and thinly sliced
1 green bell pepper, stemmed, seeded, and thinly sliced
1 yellow bell pepper, stemmed, seeded, and thinly sliced
1 large white onion, thinly sliced
1 tbsp minced garlic
Lime wedges, accompaniment
Cold Mexican beer, or tequila shots


Directions:
In a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, pepper flakes, cumin and coriander. Pour into a large zip-lock bag, add the venison, and seal. Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally.

Remove the meat from the bag and pat dry. Season on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.

Preheat the oven to 325 degrees F.

Wrap the tortillas in foil and place in the oven for 15 minutes to warm and soften. Remove from the oven and keep warm in the aluminum foil.

In a large skillet, heat the remaining oil over medium-high heat.Brown Venison, Add the peppers and onions, and cook, stirring, until soft and slightly caramelized, 12 to 15 minutes. Add the garlic, remaining teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until the garlic is fragrant and soft, 1 to 2 minutes. Remove from the heat.

Divide the skillet ingredients among the warmed tortillas and roll up. Top with your choice of toppings I like sour cream, salsa, and shredded cheese and a squeeze of fresh lime over the top.
 
Venison Backstrap With Mustard-Caper Sauce

Ingredients:

3tbsp butter
1 venison backstrap cut into 1 1/2" thick steaks
1/2 cup dry vermouth
2 tbsp chopped green onions
1/2 cup water
1/2 cup heavy cream
2 tbsp capers
2 1/2 tsp prepared mustard
3/4 tsp salt
1/2 tsp coarsely ground black pepper
1 beef bouillon cube


Directions: In a 12" skillet heat butter over med-high heat. Cook steaks till underside is brown about 3-34 minutes then flip and cook an additional 4 minutes on other side. remove steaks to a warm platter. Reduce the heat to medium and add the vermouth and green onions to drippings. Cook for 2 minutes, stirring to loosen the brown bits on the bottom of skillet. Stir in remaining ingredients and heat till boiling. Serve sauce over steaks.

#19 Male OFFLINE   Bowhunter444

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Posted 02/12/13 - 11:40 AM

Mexican-Style Venison Pot Roast

Ingredients:

1 tbsp salad oil
3 cloves garlic, peeled and cut in half
1 venison neck roast or rolled shoulder roast
4 medium red or green hot peppers, diced
2 medium onions, diced
1 16oz can tomato puree
1/4 cup red wine vinegar
1 tbsp sugar
2 tsp salt
1 tsp dried oregano
4 medium green peppers, cut into quarters
2 10oz packages of frozen whole kernel corn

Directions:

In a large dutch oven heat oil over med-high heat. add the garlic cloves to the hot oil and cook till lightly brown, remove garlic and discard. Add the roast and cook until well browned on all sides, remove roast to a plate and set aside. To the drippings add the hot peppers and onions, reduce heat to medium and cook for 10 minutes, stirring frequently. return roast to pot and add the tomato puree, vinegar, sugar, salt, and oregano.heat to boiling, reduce heat to low, cover and simmer for 1 hour. Add the quartered peppers, cover and simmer for 1 hour longer or until meat is fork tender. Add the corn, bring back to another boil, reduce heat to low, cover and let simmer for 5 minutes or until corn is tender.

#20 Male OFFLINE   Bowhunter444

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Posted 02/12/13 - 11:42 AM

Venison, Wild Mushroom and Vegetable Stew

Ingredients:

1 1/2lbs venison stew meat, cut into 1" cubes
1/2 cup flour
1/3 cup butter
1 cup diced turnips
1 cup diced carrots
1 cup diced parsnips
1 cup diced onions
1 cup diced celery
4 cups beef stock
1/4 cup tomato puree
3 cups halved shiitake mushrooms
2 tsp dried marjoram
1 tsp black pepper

Directions:

Toss the venison in flour to coat, shake off excess.
In a dutch oven heat butter to a fast bubble and brown meat well on all sides. Add the vegetables and cook till they are tender, stirring occasionally. Add the remaining flour and gently combine. Add the beef stock and tomato puree. Cover and bake at 350 for 1 hour. Add the mushrooms, marjoram and black pepper and bake for an additional hour or until meat is tender. Serve with dumplings, rice or egg noodles.
 
Woodsman's Pie

Ingredients:

8 medium potatoes, peeled and cut into wedges
1/2 cup sour cream
1 tsp ground nutmeg
1 lb ground venison
1/2 lb ground pork
1 cup diced onions
2 cloves garlic, minced
1 cup diced red peppers
1 cup diced fresh mushrooms
2 tsp onion salt
1 tsp paprika
1 tsp chili powder
1/2 tsp black pepper
2 15oz cans cream-style corn
1 cup shredded cheddar cheese

Directions:

In lightly salted water cook potato wedges till fork tender. Drain and let moisture steam off. Add the sour cream and nutmeg and mash. set aside.

Brown the ground venison, pork, garlic, and onions in a heavy skillet, stirring occasionally. Drain off fat from meat mixture and return to skillet. Add the red peppers, mushrooms, onion salt, paprika, chili powder, and black pepper, combine well. Cover skillet and remove from heat. Let steep for 10 minutes, this will soften peppers and mushrooms.

In a casserole pan place the meat mixture, top with the cream corn and spread evenly. Top with the mashed potatoes mixture spread to cover the entire top of casserole. Sprinkle cheddar cheese over potatoes. Bake at 350 for 30 minutes uncovered, potatoes should be lightly brown when done.




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