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Venison Recipes By Ken


Bowhunter444
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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.

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

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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.

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

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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.

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

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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.

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

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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.

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

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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!

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

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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.

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

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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.

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

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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

"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 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.

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

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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.

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

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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.

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

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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

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

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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

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

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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

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

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