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Venison Recipes By Ken

60 replies to this topic

#61 Male OFFLINE   Bowhunter444


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Posted 02/12/13 - 12:45 PM

Venison Cutlets With Caramelized Onions And Plum Confiture


Caramelized onions and plums:

1/4 cup butter
3 cups thinly sliced onions
6 blue plums, pitted and cut in half
1/2 cup beef stock
1 tbsp brown sugar
1/3 cup sherry
1 tsp dry sage
1/2 tsp black pepper


8 venison cutlets 2oz each
1 cup seasoned flour (salt & pepper)
2 tsp poultry seasoning
2 tbsp melted butter


In a saucepan, heat 1/4 cup butter. Add the onions and cook for 10 minutes on low heat. Add the plums, stock, sherry, brown sugar, sage and black pepper. Simmer on low heat for 15 minutes, until all liquid is evaporated. Sauce should now look like jam. Set aside.
Combine the flour and poultry seasoning. Dredge the cutlets in flour. Shake off excess. In a heavy skillet heat melted butter to a fast bubble. Add the cutlets and brown on both sides. Add the sauce and simmer over low heat for 2-5 minutes.
Rum Runner Venison Roast


2-3 lb venison roast
1/4 cup vegetable oil
2 cups chopped onions,1" pieces
1 1/2 cups sliced carrots, 1/2 slices
1 1/2 cups chopped turnips, 1" pieces
3 cups beef stock
1 cup chili sauce
2/3 cup dark raisins
1/2 cup dark rum
1/3 cup molasses
1 tsp beef base
2 tsp dry thyme
1 tsp pepper
1/2 cup dry red wine
1 tbsp Worcestershire sauce
2 tsp cornstarch


In a dutch oven heat oil until smoke hot. Add roast and brown well on all sides. remove roast and add vegetables and cook for 4 minutes to lightly brown. Pour off excess oil and return roast to pan. add beef stock, chili sauce, raisins, rum, molasses, beef base, thyme, and black pepper. Bake at 350F for 2 hours. Combine the red wine , Worcestershire sauce, and cornstarch to make a smooth paste. add to dutch oven and stir to combine, return to oven for 20 minutes. Remove roast and slice into thick pieces. serve with vegetable sauce over meat slices.

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