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Venison Recipes By Ken


Bowhunter444
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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.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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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.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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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.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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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.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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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.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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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.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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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.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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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.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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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.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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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.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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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.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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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

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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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

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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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.

"Don't forget that you're First Marines! Not all the Communists in hell can overrun you!" - Chesty Puller
 

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