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Venison
Steak / Tender Loin Marinade - ***Excellent
2
Tbs Olive Oil
1/2 Cup Soy Sauce
1 Tbs Garlic Powder
1 Tsp Ginger
1 Tsp Black Pepper
Marinate meat for 4 to 12 hours. Grill or Broiled is best.
Venison Fajitas -
submitted by Joe & Amy Lemerond
Ingredients:
1 ½ lbs venison (hind roast cut into finger sized strips, across
the grain)
1 packet of fajita seasoning
¼ cup water
1 cup of green or red pepper (cut into finger sized strips)
½ cup of onion (chopped or cut into strips)
Lettuce (chopped)
1T olive oil
Shredded cheese
Sour cream / Salsa / Guacamole
Tortillas
Ensure venison is
well trimmed.
Mix venison, season mix, and water into a mixing bowl and let sit cover
in the frig for a few hours prior to cooking.
Place tin foil flat down on the grill (this prevents the smaller pieces
from falling between the grates). Apply Pam to foil to avoid venison from
sticking to the foil.
Cook meat, turning once with tongs.
Sauté peppers and onion in skillet and cook/simmer as desired.
You're now ready to assemble the fajitas.
Venison Jerky - Brent Winebar
3-5 pounds meat cut in strips (slightly frozen cuts the easiest)
1 cup soy
.75 cp brown sugar
.25 cp dark molasses
1 tsp garlic
1 tsp pepper
1 tblsp hot chili powder
mix together, soak for 12 hours
cook on Grill or Smoker for @ 150-175 degree for 8-12 hours, lots of smoke
at first.
Venison Pot Roast - - submitted by Joe & Amy Lemerond
Ingredients:
2 lbs venison roast (I prefer the lighter colored, flat roast from a hind
quarter)
1 can of cream of mushroom soup
Injector marinade (e.g. teriyaki flavor)
Potatoes
Carrots
Mushrooms
Celery
Onion
Seasonings
Ensure venison is well trimmed.
Inject marinade into roast, place in covered bowl and refrigerate throughout
the day.
Place venison in a roast pan.
Add veggies, mushrooms, and can of soup around the roast.
Season the roast as desired.
Cover and cook for approximately 1 ½ hours at 350 degrees.
Use a meat thermometer - cook to desired doneness.
The juices can be mixed with beef bouillon and reduced in a pan to make
gravy (goes well with the venison and potatoes).
Venison Stew
- submitted by Joe & Amy Lemerond
Ingredients:
1.5 lbs cubed venison
Potatoes (cubed)
Carrots (cubed)
Mushrooms
Celery (chopped)
Onion (chopped)
1 teaspoon of beef bouillon crystals
¼ cup butter
½ cup flour
Seasonings
Place venison, flour, salt, and black pepper into zip-lock
bag, shake to dust all cubes.
Brown the meat in skillet (using butter) on med-high heat.
Once browned, place venison in slow cooker with all veggies and mushrooms.
Sprinkle the beef bouillon crystals in the slow cooker as you add these
ingredients.
I like to use a bit extra coarse-ground black pepper, as well.
Slow cook on low all day. You can serve by itself in a bowl, over toast,
egg noodles, or biscuits.
Wisconsin Venison Steaks
6 to 8 venison steaks
flour, seasoned salt, 1 large onion, sliced, 1 cup of Miller High Life
beer, ½ to 1 cup barbecue sauce (optional), Mushrooms
Dip steaks in flour
and season with salt. Brown in large skillet with onion sliced. Add beer
and simmer 10 to 15 minutes. Add barbecue sauce, if desired. Place contents
of skillet in roaster and add mushrooms. Bake at 275 degrees for 1 ½
hours.
Peppered Venison
Jerky
3-4 lbs. Venison Meat
2 Tbs. liquid smoke
1 cup of soy
1 cup teriyaki sauce
2 Tbs. Ground black pepper
2 Tbs. Meat tenderizer
2 Tbs. Chili powder
2 Tbs. Seasoned salt
2 Tbs. Onion salt
2 Tbs. Garlic powder
2 Tbs. Dried oregano
4 Tbs. Coarse ground black pepper, divided.
Slice venison into
strips about 1/8 inch thick and set aside. Mix all other ingredients except
2 tablespoons of course pepper in a large bowl and stir well. Add meat
and stir. Marinate, covered overnight in refrigerator.
Lay meat in a single
layer on food dehydrator racks and sprinkle with remaining pepper. Dry
for up to 14 hours until dry an chewy to individual taste. Jerky should
be leathery but still flexible when done. Makes 40 - 50 jerky strips.
Virginia
Venison Jerky
Venison Roast cut
into thin strips.
½ cup Worcestershire sauce
¼ cup soy sauce
2 tsp. Salt
1 tsp. Sugar
1 tsp. Meat tenderizer
½ tsp. Liquid smoke
½ tsp. Pepper
Combine all ingredients
in large bowl (except meat): mix well. Add meat strips and mix, make sure
there is enough liquid to cover the meat. Cover and refrigerate overnight.
Arrange strips on food dehydrator and cook 10 - 12 hours.
Cracked Black Venison
Tasty and spicy, this simple vension steak dish is easy to make. Prep
time about 10 minutes. Cook time about 1 hour.
2 (1/2 pound) venison steaks, 2 Tsp cracked black pepper, 2 Tsp of coarse
salt, 1 Tbs unsalted butter.
1. Season venison steaks with pepper and salt. Melt butter in small sauce
pan over low heat: Skim off solids (the milky substance that forms) and
discard. Transfer butter to large skillet and heat over high heat.
2. Saute venison steaks in skillet for about 3 minutes each side, then
reduce heat to medium and cook for about 10 minutes each side for rare
steaks, 15 minutes each side for medium. Remove from heat and let stand
for 2 to 3 minutes before slicing into long strips. Serve immediately.
Venison Pasty's
¼ lb venison steak, cubed
1 pkg. Ready made pie crust
1 small onion, chopped
1 medium potato, cubed
1 large carrot, chopped
2 Tbs. Butter
Salt & Pepper
On baking sheet tray,
lay out pie crust. Mix venison, onion, potato and carrot. Pile on one
half of crust and put butter on top. Add salt and pepper to taste. Fold
crust over and pinch closed. Poke a few small holes with fork and bake
at 350 degrees for 1 to 1 ½ hours. May also add ½ cup of
cubed rutabag
Venison
Stew
Ingredients:
1) 5 Med Potatoes Cubed with Skin
2) Pack of Baby carrots
3) Mint Spice
4) Rosemary Spice
5) Dry Red Wine
6) Pack of whole baby mushrooms
7) Clove Garlic
8) Pound Venison Meat Cubed
9) 2 Jars of Mushroom Gravy
10) 1 can beef broth
11) Salt and Pepper
Steps:
1) First cook the venison cubes until near fully cooked in a pan with
some butter and crushed garlic.
2) Then dump all contents from the pan (juices and all)into a medium sided
crock pot.
3) Add 2 jars of Mushroom Gravy and can of beef broth along with the Carrots,
potatoes and Mushrooms.
4) Add a cup of red wine.
5) Season with more garlic, some mint and rosemary and some salt and pepper.
6) Let cook in crock pot for as long as possible.
7) I usually let it go a good 4 hours at least.
8) The longer the better.
9) Stir occasionally.
10) Add more spice to taste.
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