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Venison Recipes By Ken


60 replies to this topic

#21 Male OFFLINE   Bowhunter444

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Posted 02/12/13 - 11:43 AM

Venison Wellington with Blackberry Sauce

Ingredients:

1 whole tenderloin(deer elk moose or caribou)

1/2 teaspoon salt

1/4 teaspoon pepper

1 package frozen puff pastry( found with the frozen desserts in supermarket)


1tbsp butter
1 1/2 cups water

1/4 cup each diced celery carrots and onion.

2 tablespoons raspberry vinegar
3 cups blackberries( fresh or frozen)

1 tablespoon tomato paste

1 tablespoon corn starch

egg wash(1 egg beaten with tablespoon water)


Directions:
1. Preheat oven to 425F. Season roast with salt and pepper.Roast in an uncovered roasting pan until meat thermometer reaches 120F (about 30 minutes) remove roast from pan let cool to room temp. remove the puff pastry from the freezer.
2. Place roasting pan over medium heat on the top of the stove, and the butter and water to pan juices. as it begins to boil, stir up the flavors from the bottom of the pa, dissolving them in the water. Pour the liquid into a medium saucepan. Add the celery, onion, and carrots and return to a boil. Reduce heat to low and simmer covered for 45 minutes.
3. pour the simmered juices through a sieve and return the liquid to the saucepan, discard the vegetables. Combine the vinegar, blackberries,tomato paste,and corn starch in a blender and puree them well. Add the blackberry mixture to the saucepan. let the sauce thicken over very low heat for about 15 minutes stirring occasionally (do not let boil).

4. meanwhile turn the oven back on again to 425F the roast and puff pastry should now be at room temp. will a rolling pin, roll out the pastry so it is twice as wide and just as long as the roast place the roast on one half the pastry sheet and lift the other half over the roast to cover. Brush the edges with the egg wash and pinch together to form a tight seal around the roast. trim any excess pastry. Brush the top with egg wash and prick top with fork to allow steam to escape while roasting.

5. Return the roast to the oven in the same pan, and cook for 25 minutes more or till crust is golden brown. Place the Wellington on a serving platter and surround it with the sauce. Slice to serve and enjoy!

#22 Male OFFLINE   Bowhunter444

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Posted 02/12/13 - 11:45 AM

CHEDDAR-FILLED VENISON ROLL

Ingredients:
1 1/2 lbs. ground venison
1/2 cup dry bread crumbs
1 egg
1/4 cup barbecue sauce(divided)
1/2 tsp salt
1/4 tsp pepper
1 cup shredded cheddar cheese
1/4 cup sliced green onions

Directions:

1. Preheat oven to 350f. Lightly grease a 12 x 8 baking dish. In medium bowl, combine ground venison, bread crumbs,egg, 2 tbsps barbecue sauce,salt and pepper. On a sheet of waxed paper, shape the meat mixture into 14 x 8" rectangle. Sprinkle cheese and onions evenly over meat mixture to within 1" of the edges. starting with the short side, roll up tightly, peeling back the waxed paper as you you roll. discard wax paper. pinch end and seam of roll to seal. Place roll in baking dish seam side down. Bake 60-90 minutes or until meat firm is no longer pink. Spoon remaining BBQ sauce over roll and cook an additional 10 minutes. Remove from oven and let rest for 10 minutes. Slice and serve in lettuce lined hamburger buns.
 
VENISON STEAKS IN MUSHROOM SAUCE

Ingredients:
1 1/2 lbs venison steaks 1/2" thick
5tbsp butter
2 cloves garlic (minced)
4 ounces mushrooms sliced
1/2 cup Marsala wine
3 green onions chopped


Directions:
In a 12" skillet melt 2 tbsp butter over med-high heat. Cook the steaks 3 minutes per side for rare and 4 minutes for medium. Remove steaks from skillet keep warm.
Add the rest of the butter to the pan, lower the heat to medium, saute the garlic and mushrooms for 3 minutes or until tender. Add the wine and green onions and return the steaks to skillet. Cook for another 2-3 minutes until the sauce is hot again. serve with baked potato and green salad.

#23 Male OFFLINE   Bowhunter444

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Posted 02/12/13 - 11:48 AM

VENISON YANKEE POT ROAST

Ingredients:
1 whole rump roast from deer 3-4lbs
2tsps oil
2tsp salt
1 tsp sugar
1/2 tsp pepper
1/2 tsp dry thyme
1 bay leaf
3 cups water
8 medium potatoes peeled and halved
8 carrots peeled and cut into 3" pieces
1 cup celery cut into 1" pieces
1 onion chopped
1/4 cup all-purpose flour

Directions:

1. In dutch oven over med-high heat in hot salad oil, brown roast until meat is well browned on all sides.
2. Stir in salt, sugar, pepper, thyme, bay leaf, and 3 cups water; heat to boiling. Reduce heat to low and simmer covered for 2 1/4 hrs
3. Add the vegetables; over high heat, heat to boiling. reduce heat to med-low; cover and cook for 45 minutes or until meat and vegetables are fork tender.
4. Remove meat and vegetables to warm platter skim fat from the liquid (if any). discard bay leaf.
5. In a small bowl blend flour and 1/4 cup water; gradually stir into liquid. over Medium heat stir until thickened, serve in gravy boat.

#24 Male OFFLINE   Bowhunter444

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Posted 02/12/13 - 11:49 AM

CREOLE VENISON MEATBALL WITH OKRA

Ingredients:
2 lbs ground venison
2 eggs
1/2 cup dry bread crumbs
1/2 tsp salt; 1/4 tsp pepper
2 tbsp vegetable oil
1 1/2 cups chopped onions
1 cup chopped green pepper
1 cup thinly sliced celery
2 cloves garlic (minced)
1/2 tsp dry thyme
1/2 tsp dry basil
4 1/2 cups sliced frozen okra
1 28 oz can whole tomatoes(undrained)
1/2 cup water
1- 1/2 tsp cayenne

Directions:
1. In mixing bowl combine venison, eggs, bread crumbs, salt, and pepper, Shape mixture into about 40 meatballs, 1 1/2 inches in diameter. In 6qt dutch oven, heat oil over medium heat. Add half the meatballs. Cook for 5-7 minutes, or until meatballs are browned, turning occasionally. Use a slotted spoon, remove meatball from dutch oven. Cover to keep warm. Repeat with remaining meatballs. set aside.
2: To same dutch oven, add onions, green pepper, celery, garlic, thyme and basil. Cook over Medium heat for 2-3 minutes, or until vegetables are tender-crisp, stirring frequently. 3: Add meatballs and remaining ingredients to vegetable mixture. Cook over med-low heat for 30-35 minutes, or until mixture is hot and flavors have blended, stirring occasionally. Serve over hot cooked rice
 
VENISON TENDERLOIN FORESTIERE

Ingredients:
1 1/2 lbs venison tenderloin
6 slices bacon
6 tbsp butter (divided)
8 oz fresh mushrooms sliced
1 small shallot (chopped)
2 cups beef broth
1 cup dry red wine
3 tbsps all-purpose flour
1tsp dry thyme
1/4 tsp salt
1/4 tsp pepper

Directions:
1. Cut tenderloin into 1/2 inch thick steaks and pound with meat mallet to 1/4 inch think. In a 12 inch skillet cook bacon over medium heat, until brown and crisp. Drain bacon on paper towel and set aside.
2. In a 2 qt sauce pan melt 3 tbsp butter over medium heat, add mushrooms and shallot. Cook for 3-5 minutes, or until tender stirring frequently. Add broth and wine. Bring to a boil over high heat. Reduce heat to medium. Cook for 30-40 minutes or until reduced to 2 cups, stirring frequently. Crumble and stir in bacon. Remove from heat and set aside. 3. On a sheet of wax paper, combine flour, thyme, salt and pepper. Dredge pounded steaks in mixture to coat. In skillet heat remaining 3 tbsps butter over medium heat. Add steaks. Cook for 4-6 minutes or until desired tenderness, turning once. To serve place steaks on top of buttered egg noodles, pour sauce over steaks and noodles

#25 Male OFFLINE   Bowhunter444

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Posted 02/12/13 - 11:51 AM

VENISON TENDERLOIN WITH PEPPERCORN AND COGNAC SAUCE

Ingredients:
1 whole venison tenderloin (cut into two pieces)
2 tbsps peppercorns
2 tbsps olive oil
3 cups beef broth
1/2 cup diced carrots
1/2 cup diced onion
1 tbsp tomato paste
2 cloves garlic (quartered)
2 bay leaves
1tsp beef bouillon
1 tsp dry thyme
1/2 cup V.S. cognac

Directions:
1. Place peppercorns into a plastic food storage bag and smash with a mallet to a medium texture. Add tenderloins and press in peppercorns firmly. Transfer tenderloins to another bag and add olive oil to bag. Let stand overnight.
2. Place all other ingredients except cognac into a saucepan and simmer over med-low heat until sauce is reduced by half. Strain out vegetables and bay leaves, discard vegetables. Place liquid back into sauce pan, add cognac and reduce liquid to half over medium heat.Keep warm.
3. Pre heat an oven proof skillet on high heat on stove top. Add tenderloins and brown on all sides. Place skillet into a 375f oven and cook for 15 minutes. Remove tenderloins from skillet and let rest for 5 minutes. Slice and serve with sauce over top meat.
 
BROWN BEER LOOSE MEAT VENISON SANDWICH

Ingredients:
1 lb ground pork
1/2 lb ground venison
2 cloves garlic(minced)
1 cup diced onion
1 cup diced celery
2tsp salt
1tsp pepper
1tsp cumin
1/2tsp ground coriander
1tsp fennel seed
1/2 cup dark beer

Directions:
1. Add ground pork, venison,and garlic to heated heavy skillet. Cook until meat just starts to brown. It will look like Gravy. Add onions, celery, and spices. Stir well with a wooden spoon. Cook for 3 minutes. Stir in beer. Simmer on low heat for 20 minutes. When beer is evaporated, serve mixture on toasted buns with mustard and ketchup.

#26 Male OFFLINE   Bowhunter444

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Posted 02/12/13 - 11:53 AM

SLOW COOKED VENISON SPAGHETTI SAUCE

Ingredients:
2 cloves garlic chopped
1/2 cup chopped onion
1 cup chopped green peppers
3 tbsp olive oil
1 lb venison hot Italian sausage sliced
1 lb ground venison
2 28 oz cans chopped tomatoes
1 10 3/4 oz can tomato puree
2 6 oz cans tomato paste
3 cups water
1/2 tsp sugar
1 tbsp oregano
1 tbs basil
2 tsp parsley
1/2 tsp marjoram
1/2 tsp fennel seed
1 tsp thyme
1/4 tsp rosemary
1/4 tsp salt
1/4 tsp pepper
1 bay leaf

Directions: In a heavy skillet place the olive oil , onions, green peppers, and garlic and cook over medium heat until onions are translucent. Remove with slotted spoon and place in large 8-10 qt sauce pan. Brown the sausage and then the ground venison in the same skillet add them to the sauce pan. Add the rest of the ingredients and hrs stirring occasionally cook over low . heat for 3-4 hours.
 
VENISON SCALOPPINI

Ingredients:
8 venison steaks 1/2" thick
1/2 cup all-purpose flour
1/2 tsp salt
1 tsp pepper
2 tsp minced fresh parsley
1 tsp lemon zest
1 tbsp butter
1 shallot diced
1 clove garlic minced
1/2 cup dry white wine
2 tsp minced fresh tarragon

Directions:
With a meat mallet pound steaks to 1/4" thick. Add salt and 1/2 tsp pepper to flour, dredge steaks in seasoned flour and shake off excess. Combine parsley, lemon zest and rest of pepper in a bowl. In a large saute pan melt butter over medium heat, Add shallots and garlic. Top with the venison slices. Cook until venison is brown on one side, flip the steaks and stir garlic and shallots cook until golden brown. Add the wine and tarragon. Let simmer for 2 minutes. Remove meat to serving platter, sprinkle parsley mixture over meat. Top with sauce from pan. Serve with egg noodles or pasta.

#27 Male OFFLINE   Bowhunter444

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Posted 02/12/13 - 11:55 AM

VENISON POTATO ROLLS

Ingredients:
4 lbs baking potatoes skinned and quartered
2 eggs lightly beaten
1 tbsp fresh cilantro minced
1 med onion finely chopped
3 cloves garlic minced
1 lb ground venison
3 tbsps oil
1/4 tsp salt
1/4 tsp pepper
1 tsp cumin
1/2 tsp chili powder
1/2 cup corn meal

Directions:
1. In a large pot boil potatoes until very soft. Drain and while still hot mash them thoroughly. Add the eggs and the cilantro to the potatoes, and mix well,cover and set aside.
2. In a large skillet over medium heat, Saute the onions, garlic and ground venison in 1 tbsp oil. Add the salt, pepper, cumin, and Chile powder and continue cooking until meat is brown and onions are soft. drain meat.
3. Divide the meat and potatoes into 6 equal portions. Place one portion of the potato mixture in the palm of you hand, flatten it and place a portion of the meat mixture on top. Close the potato around the meat and seal. Roll ball in corn meal and set aside. Continue last steps until all rolls are made. Saute the rolls over medium heat in the remaining 2 tbsps oil until potato crust is golden brown on all sides
 
HONEY GINGER VENISON STEAKS

Ingredients:
1/2 cup red wine vinegar
3 tbsps low sodium soy sauce
2 tbsps honey
1 tbsp oil
1 tsp ground ginger
1/4 tsp cayenne pepper
1 lb venison steaks 1/2" thick

Directions:

Combine all ingredients into a resealable plastic storage bag. Put into refrigerator and marinade from 1-24 hrs the longer you marinade the more tender the meat will be. Take steaks out of marinade and cook on the grill for about 5 minutes per side for medium rare.

#28 Male OFFLINE   Bowhunter444

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Posted 02/12/13 - 11:57 AM

VENISON PICATTA

Ingredients:
1 1/2 lbs venison tenderloin
1 cup milk
salt and pepper to taste
1/4 cup flour
3 tbsps butter
3 tbsps olive oil
1 clove garlic minced
1/4 lb mushrooms sliced
1/2 cup white wine
2 tbsps lemon juice
1 tbsp capers drained
1/4 cup fresh parsley chopped

Directions:
1. Slice the tenderloin into 1/2" slices, place in a glass bowl and cover with milk. Cover and refrigerate for 2-8 hrs.
2. Remove meat and discard milk. Dry the tenderloins on a paper towel. Sprinkle loins with salt and pepper and dredge in flour.
3. In a large skillet melt butter and olive oil over medium heat. When hot add loins and brown on both sides. remove meat an add the garlic and mushrooms to the skillet, cook for 2-3 minutes. Return the steaks to the skillet, add the wine, lemon juice, capers, and parsley. Cook over medium heat 2-3 minutes more. The mixture will begin to thicken up, so be sure to scrape the skillet often. Remove steaks to a warm plate and pour sauce over top.
 
KENS FAMOUS VENISON BURGERS


Ingredients:
1 1/2 lbs ground venison (Venison 80% beef suet 20%
3 tbsps McCormick grill mates hamburger seasoning
2 tbsps Worcestershire sauce
2 tbsps A-1 steak sauce
1 egg
1 onion diced

Directions:
Combine all ingredients and form into patties. Let patties rest and come to room temp. Preheat grill. once grill is hot place patties on grill cook till desired doneness. these will stay moist even if cooked well done. Take off grill let rest for 5 minutes

#29 Male OFFLINE   Bowhunter444

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Posted 02/12/13 - 11:59 AM

VENISON SWISS STEAKS

Ingredients:
1/2 cup flour
1/2 tsp salt
3/4 tsp pepper
1tbsp paprika
1 1/2 lbs venison steaks 1/2" thick
3 tbsps oil
1 medium onion chopped
1/4 cup diced carrots
2 cans 14.5 oz stewed tomatoes

Directions
1. combine flour, salt, pepper,and paprika, and dredge meat in mixture. Pound meat with mallet until 1/4" thick. dredge in flour again. In a dutch oven heat oil and brown the meat on both sides. Add the onions and carrots cook for 2-3 minutes. Add the stewed tomatoes, cover and simmer for 1 1/2 - 2 hours.
 
VENISON PARMESAN

Ingredients:
1 medium onion chopped
1/2 cup + 3 tbsps olive oil
2 cloves garlic minced
2 cans crushed tomatoes 28 oz each
3/4 tsp oregano
2tbsps chopped fresh basil
1/4 tsp thyme
1/2 tsp salt
1/4 tsp pepper
1lb venison steaks 1/2" thick
1 cup flour
1 egg beaten
1/2 tsp garlic powder
1/2 lb sliced provolone cheese
1/4 cup grated Parmesan cheese

Directions: In a large sauce pan, brown the onions and garlic in 3 tbsps olive oil. Add the tomatoes, thyme, oregano, and basil. Simmer sauce for 30 minutes. 2. Pound meat with meat mallet until 1/4" thick. In two bowls add 1/2 cup flour and to the other the egg. Combine the other 1/2 cup flour and garlic powder place in third bowl. 3. In a heavy skillet heat 1/2 cup olive oil over medium heat. Dip the steaks into plain flour then the egg then into the flour and garlic powder. cook in oil until golden brown on both sides. 4. preheat oven to 350F. In a 9x13x2" pan spread a layer of sauce, then add a layer of meat. cover the meat with more sauce and sliced provolone. Place dish into oven and bake 30-45 minutes Top individual servings with the grated Parmesan cheese. Serve with pasta

#30 Male OFFLINE   Bowhunter444

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Posted 02/12/13 - 12:00 PM

VENISON SWEDISH MEATBALLS

Ingredients:
1/2 cup onion minced
1/4 cup plus 2 tbsps butter
2/3 cup bread crumbs
2/3 cup milk
1/ 2 tsp ground nutmeg
1 tbsp dried parsley
1/4 tsp pepper
1 lb ground venison
1/2 cup boiling water
2 tbsps flour
1 3/4 cups half and half
egg noodles

Directions:
1. Preheat oven to 250f and place oven proof plate inside. In a large skillet saute onions in 2 tbsps butter until soft. While onions are cooking place bread crumbs, milk, pepper, 1/2 the nutmeg and parsley in a large bowl. Let the bread crumbs soak in the milk for 5 minutes. Add the onions and ground venison to the bread crumb mixture and mix well. Form into 1" meatballs.
2. In the same skillet heat the rest of the butter over medium heat. Add a couple meatballs at a time and brown on all sides. Remove browned meatballs to the plate in oven an continue until all are browned. When all meatballs are done add the boiling water to the skillet and simmer stirring for 5 minutes. Dissolve the flour into the half and half and add to the skillet. Add the remaining nutmeg and simmer over low heat until sauce is thick stirring constantly. Return the meatball to the sauce. Serve over buttered egg noodles

#31 Male OFFLINE   Bowhunter444

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Posted 02/12/13 - 12:01 PM

VENISON POT PIE WITH POTATO CRUST

Ingredients:
2 cups packed, grated raw potatoes
1/2 cup grated onion
1/2 tsp salt
1 egg lightly beaten
1 1/2 lbs stew meat cut up bite size
1 tbsp oil
4 tbsps flour
1 12 oz bottle favorite beer
4 medium carrots diced
1 tsp onion powder
1 tsp Worcestershire sauce
1/2 tsp dried mustard
1/4 tsp pepper
1/4 tsp salt

Directions:
1. Combine the potatoes, onions and 1/2tsp salt, Spread the mixture in a colander and drain for 15 minutes.
2. Preheat oven to 400F After 15 minutes press out excess water from the potato mixture and put into a large bowl. Add the egg and mix thoroughly. Press the potato mixture into a well-oiled glass pie pan, running the mixture up the sides of the pan. Bake for 40-45 minutes or until crust is browned.
3. While crust is baking start the filling. Brown the meat in a large skillet over medium heat in oil. When browned add the flour and stir until meat is coated and pan is dry. Gradually stir in beer and continue stirring until sauce thickens. Add the remaining ingredients and toss to coat. Bring to a boil, cover and reduce heat to low. Simmer for 40 minutes or until carrots and meat are fork tender, Stirring occasionally.
4. When crust is done, remove from oven and reduce heat to 350F. Pour the filling into crust and bake for 10 minutes.
 
VENISON BURGANDY WITH FRESH MUSHROOMS

Ingredients:
2 lbs venison roast cut into 1" pieces
1 cup seasoned flour(add salt & pepper)
8 oz of bacon, diced
3 cloves garlic, minced
1/4 cup tomato paste
2 cups cubed onions 1/2" cubes
1 1/2 cups diced carrots
1 cup beef stock
1 tbsp brown sugar
2 tsp instant beef bouillon
4 cups burgundy wine
1 tsp thyme
1/2 tsp pepper
2 cups thickly sliced fresh mushrooms

Directions:
1. Roll meat cubes in flour. In a dutch oven over medium heat, cook bacon until light brown. Add the venison cubes and garlic and cook until meat is brown on all sides, stirring with wooden spoon to keep meat from sticking. Add the leftover flour and mix to combine. Add all other ingredients except mushrooms. Cover and bake at 350F for 1/1/2 hours. Add the mushrooms and bake an additional 30 minutes

#32 Male OFFLINE   Bowhunter444

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Posted 02/12/13 - 12:03 PM

VENISON ROULADE

Ingredients:
(stuffing) 5 slices bacon
2 cups bread crumbs
1/3 cup butter, melted
1/3 cup chopped onions
3/4 tsp dried summer savory
(rest of ingredients)
1 1/2 lbs venison steaks (about 6oz each) pounded to 1/4"
1/4 cup butter
3 tbsps flour
1/4 tsp salt
1/4 tsp pepper
1 1/4 cups beef broth
1 clove garlic, minced
6 oz fresh mushrooms sliced
1/3 cup dry red wine

Directions:

1. Preheat oven to 350F. In a 10" non-stick skillet, cook the bacon until crisp. Drain and reserve 2 tbsps bacon fat. In a medium bowl crumble bacon and add the rest of the stuffing ingredients mix well.
2. Spoon 1/3 cup of the stuffing down the center of each steak. Roll up steaks jelly roll style securing with toothpicks. In the same skillet place the reserved bacon fat and add the roulades, cook over medium heat until brown on all sides. Arrange the roulades into a 12X8 baking dish.
3. In the same skillet melt 1/4 cup butter over medium heat. Stir in the flour, minutes or until meat is tender. Remove toothpicks before serving. Serve with hot cooked pasta. salt, and pepper. Stir in Broth and garlic, reduce heat to med-low. Cook for 3-5 minutes, or until mixture thickens, stirring constantly. Stir in the mushrooms and wine. Spoon gravy over the roulades. Cover with foil and bake for 50
 
VENISON STIR-FRY

Ingredients:
(Marinade)
1/4 cup soy sauce
3 tbsps cornstarch
3 cloves garlic, minced
2 tsp ground ginger
1 tsp white pepper
1 tsp five-spice powder
1/2 tsp sesame oil

Main ingredients:
1 1/2 lbs venison steaks cut into 1/4" strips
2 tsp vegetable oil
1 medium red pepper cut into thin strips
1 onion thinly sliced
1 1/2 cups thinly sliced celery
1 cup thinly sliced carrots
1 cup fresh broccoli florets
1 cup fresh snow pea pods
1 jalapeno pepper thinly sliced
1 tsp sesame oil
1 tbsp toasted sesame seeds

Directions:
1. In a large bowl combine marinade ingredients. Add the venison and stir to coat. Cover with plastic wrap and refrigerate for overnight.
2. In a 12" skillet or wok, heat vegetable oil over medium-high heat. Add meat mixture. Cook for 8-10 minutes, or until meat is desired doneness. Stir frequently. Using a slotted spoon remove meat. Set aside.
3. To the same skillet or wok, add the remaining ingredients, Except sesame seed. Cook fro 3-5 minutes, or until vegetables are tender-crisp, stirring frequently. Return meat, stir in sesame seeds. Serve over hot cooked rice.

#33 Male OFFLINE   Bowhunter444

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Posted 02/12/13 - 12:04 PM

VENISON STEAKS WITH BLUE CHEESE SAUCE

Ingredients:
1/4 cup flour
1/4 tsp salt
1/8 tsp pepper
6 venison loin steaks 1/2" thick
1/4 cup butter divided
2 tbsps olive oil
1/2 cup dry red wine
1/4 cup diced shallots
2 tbsps water
1/2 tsp dry marjoram
1/2 tsp instant beef bouillon
4 oz crumbled blue cheese

Directions:
1. In a shallow dish combine flour, salt, and pepper. Dredge steaks in flour mixture to coat. In a 12" skillet, heat 2 tbsps butter and the oil over medium heat. Add the steaks and cook for 6-8 minutes, Or until desired doneness turning once. Remove steaks and keep warm.
2. In the same skillet, add the wine, shallots, water, marjoram, and bullion. Cook over medium heat for 1-2 minutes., or until mixture is reduced by half, stirring constantly. Add the remaining 2 tbsps butter and blue cheese. Cook over medium heat for 3-5 minutes, or until the sauce is smooth, stirring constantly. Spoon sauce over steaks, serve with baked potato and roasted asparagus.
 
BARDED VENISON ROAST WITH YORKSHIRE PUDDING

Ingredients:
1 large venison rump roast
1/4 tsp salt
1/4 tsp pepper
3 slices bacon
3 eggs
1 cup flour
1 cup milk

Directions:
1. Preheat oven to 350F. Season the roast with salt and pepper. Lay the bacon strips across the top of the roast and place it in an uncovered roasting pan. Roast for about 60 minutes for rare.(meat thermometer should read 130F) Roast about 10 minutes more for medium.
2. As soon as you put the roast in the oven, start making the pudding. Break the 2 eggs into a small mixing bowl and beat until light and frothy. Beat in half the flour, then a third of the milk, pouring in a thin stream. Slowly beat in the rest of the flour, and then the rest of the milk, again in a thin stream. Beat until the mixture is smooth and put bowl into your refrigerator, uncovered.
3. Preheat a 9" cast iron skillet or 9"X9" metal baking pan in the oven during the last 10 minutes of roasting time.
4. When the roast is done, remove it from the oven and turn temperature up to 450F. When the oven reaches 450F , pour 2 tbsps of the roasting pans drippings into the hot skillet. Give the pudding another good stir and pour into the hot skillet. Put the skillet into the oven and bake for 25-30 minutes.
5. Cover the roast with foil to keep warm while pudding bakes, and time your carving and other side dishes to come to table as you remove the Yorkshire pudding from the oven. Serve immediately.

#34 Male OFFLINE   Bowhunter444

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Posted 02/12/13 - 12:07 PM

BAKED ZITI WITH VENISON MEATBALLS

Sauce ingredients:
1 tbsp olive oil
1 large onion halved, then thinly sliced
3 cloves garlic, minced
2 tbsps sherry
2 tbsps sugar
1 tbsp dried oregano
1/4 tsp pepper
1 28oz can whole tomatoes
1 15oz can tomato sauce

Meatball ingredients:
2 1/2 cups cubed bread soaked in 1/4 cup milk
1 lb venison burger
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
1/2 tsp pepper

Pasta ingedients:
1 16oz box ziti

Directions:
1. heat oil over med-high heat in a dutch oven. Add the onion and garlic and turn heat down to med-low. cook until onion is tender. Add the sherry, sugar, oregano, and pepper. Stir until everything is well coated. Add the tomatoes and tomato sauce, bring to a simmer. Reduce heat to low and simmer uncovered for 30 minutes.
2. While sauce is cooking make the meatballs. Also cook pasta according to package, but cook only for 8 minutes instead of the 10-12. Combine all the meatball ingredients together and shape into 1 1/2" meatballs and set aside. You don't need to precook the meatballs.
3. Combine the sauce and the drained pasta in the dutch oven. Stir to coat pasta with sauce. Nestle the meatball into the sauce and pasta. Cover and bake for 30 minutes, then uncover and bake for an additional 10 minutes. Serve with grated parmesan cheese and crusty bread
 
ANTLER SOUP

Ingredients:
4 cups water
1 1/2 lbs leftover roasted game meat, cubed (venison, turkey, pheasant)
1/2 small head cabbage, cored and sliced
1 sweet potato cubed
1 green pepper, diced
2 medium onions, coarsely chopped
1 28oz can stewed tomatoes
1 tsp cumin
1 tsp turmeric
1/2 tsp cinnamon
1/2 tsp paprika
1/4 tsp cayenne pepper
1/4 cup red currant jelly

Directions:
Place all ingredients into a large pot. Bring to boil. Cover, turn down heat, and simmer for 45-60 minutes.

#35 Male OFFLINE   Bowhunter444

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Posted 02/12/13 - 12:08 PM

VENISON STUFFED PEPPERS

Ingredients:
1 lb ground venison
1 tbsp oil
1/2 medium onion, diced
1/2 cup celery, diced
3 cloves garlic, minced
1 14.5 oz can stewed tomatoes
1/2 cup beef stock
2 tsp dried basil
1/2 tsp pepper
1/2 cup grated parmesan cheese
6 green bell peppers

Directions:
1. In a large skillet, brown the venison, in the oil over medium heat. Add the celery, onions and garlic, and brown them as well. Drain the tomatoes, setting aside the liquid for later, and add the tomatoes to the meat mixture. Add the stock, basil and pepper, and stir. Let the mixture simmer on low, uncovered, until all the excess liquid has been absorbed. Stir half the parmesan cheese into the meat and remove from heat.
2. Pre-heat oven to 375F. Cut off the top of the peppers and discard along with the seeds and cores. Set the peppers into a deep covered baking dish and fill with meat mixture. Top with remaining parmesan cheese. Pour the reserved tomato liquid into the bottom of the baking dish. Cover and bake for 45-50 minutes, or until peppers are tender. Half way through cooking spoon sauce over the peppers. Serve over hot cooked rice.

#36 Male OFFLINE   madcat2

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Posted 02/12/13 - 12:09 PM

All of these sound great! Thanks for sharing and i will definitely be trying them out.
"Nothin makes a dad happier than seeing his daughter with a smile on her face and her boyfriend with fear in his eyes" - Willie Robertson

#37 Male OFFLINE   Bowhunter444

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Posted 02/12/13 - 12:09 PM

VENISON BOURGUIGNON

Ingredients:
1 1/2 lbs venison stew meat, cut into large chunks
1/2 cup flour
1/4 tsp pepper
1 1/2 tbsps oil
1 cup dry red wine
1/2 cup sherry
1/2 cup port
1 cup beef broth
1 bay leaf
1 tsp thyme
1 tsp summer savory
1 tsp basil
1 lb frozen pearl onions, thawed
6 medium carrots peeled and diced
1/2 lb fresh mushrooms, sliced

Directions:
1. Roll meat in flour and pepper, and brown in oil in a dutch oven, over med-high heat. Add the wine, sherry, port, and broth, and scrape up the tasty bits in the bottom of the pan to get all the flavors.
2. Add the spices, onions, and carrots and bring to a boil. Reduce heat to low, cover, and simmer for 45 minutes.
3. Add the mushrooms and cook another 5 minutes or until mushrooms are tender.
 
VENISON CAMPFOIL DINNER

Ingredients:
1 1/2 lbs venison stew meat, cut up into bite sized pieces
4 medium potatoes, diced
1 green bell pepper, chopped
1 medium onion, sliced
4 medium carrots, diced
1/4 cup beef broth
1/2 tsp salt
1/4 tsp pepper
1 tsp dried marjoram
1tsp garlic powder

Directions:
1. On a 12"x24" piece of heavy aluminum foil, lay out the stew meat, potatoes, onions, bell pepper, and carrots. fold up the sides and ends of the foil to make a bowl. Combine the stock and spices and mix well and pour over meat and vegetables. Fold the foil up to seal, and place in cooler for the camping trip.
2. When you get to camp, start a fire, once it has a good bed of coals, bury the campfoil package in the coals. Let it stew for 45-60 minutes, or until meat and vegetables are fork tender.

#38 Male OFFLINE   Bowhunter444

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Posted 02/12/13 - 12:10 PM

NORTH COUNTRY CHILI

Ingredients:
3 oz tomato paste
4 cups roughly chopped tomatoes, canned or fresh
5 cups beef stock
1 cup red wine
1/4 cup apple cider vinegar
2 tbsp chili powder
2 tsp cumin
1 tsp oregano
1/2 tsp pepper
3 tbsps oil
2 lbs venison burger
2 onions, chopped
1 head garlic, minced
1 bell pepper, chopped
4 cups canned kidney beans, drained and rinsed
2 cups frozen corn kernels, thawed


Directions:
1. In a large pot, combine the tomatoes, tomato paste, beef stock, red wine, apple cider vinegar, and spices. Bring to a slow boil.
2. In a large skillet, heat 1 1/2 tbsps oil and brown the meat quickly in a couple batches. Add the browned meat to the soup pot as it is done.
3. Add the rest of the oil to the skillet and add the onions, garlic, and bell peppers, stirring until they are light brown. Add them to the soup pot.
4. Cover the soup pot and let simmer for 1 1/2 hrs. Add the beans and corn, bring back to a gentle boil, stirring occasionally. Serve with hard rolls and butter.
 
CAJUN VENISON ROAST

Ingredients:
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 tbsps oil
1/2 tsp English mustard
1/2 tsp white pepper
1/4 tsp black pepper
2 cloves garlic, minced
1/4 tsp cayenne pepper
1 venison rump roast
3 slices bacon.

Directions:
1. Preheat oven to 300F. Mix the onions, celery, oil, mustard and seasonings in a small bowl.
2. With a long knife, make deep slits in the roast about every two inches, to about 1/2" from the bottom of the roast.
3. Fill the pockets with the spice mixture, saving some to rub over the top of the roast. Place the roast in an open roasting pan and cover with the bacon slices. Roast uncovered for 60-90 minutes or until meat thermometer reads 140F for rare, 160F for medium.

#39 Male OFFLINE   Bowhunter444

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Posted 02/12/13 - 12:12 PM

SOUTH OF THE BORDER BAKE

Ingredients:
1 package refrigerated crescent roll dough
1 lb ground venison
1/4 cup chopped onion
1 can re fried beans
1 cup sour cream
1 egg
2 tsps chili powder
1/2 tsp ground cumin
1/8 tsp garlic powder
1 cup shredded cheddar cheese
2 cups shredded lettuce
1 cup chopped tomato
sliced black olives
sliced green onions
salsa

Directions:
1. Preheat oven to 375F. Unroll the crescent dough, place into a 12 x 8 baking dish. Press the dough over the bottom and 1" up the sides of the dish. In a 10" skillet, combine the ground venison and chopped onion. Cook over medium heat for 6-8 minutes, or until meat is no longer pink, stirring occasionally. Drain the meat and spoon evenly over the dough. In a medium mixing bowl, combine the beans, sour cream, egg, and seasonings. Spread the bean mixture over the meat mixture. Sprinkle evenly with the cheese. Bake for 25-30 minutes, or until crust is golden brown. Remove from oven and top with the lettuce, tomatoes, olives, green onions, and salsa.
 
SWEET AND SOUR PORCUPINE MEATBALLS

Ingredients:
1 lb ground venison
1 egg, beaten
1 cup cooked rice
1/2 tsp salt
1/4 tsp pepper
2 tbsps oil
1 cup beef stock
1 can whole berry cranberry sauce
2 tsps balsamic vinegar
1/2 tsp dried tarragon
2 tsps fresh parsley, chopped

Directions
1. Preheat oven to 250F. In a large bowl, combine the venison, egg, rice, salt, and pepper. Mix thoroughly and shape into 2" meatballs. Heat the oil in a large skillet and brown the meatballs on all sides a few at a time. When browned well remove them to a plate in the oven.
2. Once all the meatballs are browned and in the oven add the stock to the skillet. Return one meatball to the skillet and break it up. Bring stock and broken meatball to a boil, then turn the heat down to low and simmer for 5 minutes. Add the cranberry sauce, balsamic vinegar, and tarragon to the stock. Let simmer for 5 more minutes or until the jellied sauce turn liquid.
3. Return all the meatballs to the pan, spoon the sauce over them, add the parsley and let simmer, covered for another 5 minutes. Serve over rice.

#40 Male OFFLINE   Bowhunter444

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Posted 02/12/13 - 12:14 PM

VENISON STROGANOFF

Ingredients:
1 1/2 lbs venison steak
1/4 cup butter
1 cup fresh mushrooms, sliced
1 tbsp flour
1/2 cup sour cream
1 tsp salt
1/2 tsp pepper

Directions:

Cut steaks into 1" strips, 1/4" thick. Melt half the butter in a large covered skillet. Add the venison and brown lightly on all sides over medium heat. Cover and stir occationally, add the mushrooms after 15 minutes and continue cooking over low heat for 10 minutes. Set the meat and mushrooms aside on a warm platter. Melt the remaining butter in the same skillet over low heat, stir in the flour and stir until smooth. Add the sour cream and simmer until warm. Return the meat and mushrooms to the skillet, season with the salt and pepper, and stir until meat is cover in sauce. Heat thoroughly on low heat for 5 minutes: do not allow to boil. Serve over egg noodles.
 
MUSHROOM-HORSERADISH VENISON TENDERLOINS

Ingredients:
2 tenderloin steaks, cut into strips
4 tbsps butter
1 cup fresh mushrooms, sliced
2 tbsps prepared horseradish
1 tbsp spicy brown mustard
1 cup water
2 tbsps cornstarch

Directions:

In a large skillet, melt 2 tbsps butter and fry tenderloin strips for 10-15 minutes. In a small saucepan,melt the remaining 2 tbsps butter over medium heat, add the mushrooms and saute until tender. Stir in the horseradish and mustard. Add the water and cornstarch. Bring to a boil, stirring constantly. Then reduce heat to low and simmer until thickened. Pour sauce over venison and serve with egg noodles.




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