Venison Etouffee

5 lb venison, cut 1/2 inch cubes
1 onions (equal meat in volume
1 c fine chopped bell pepper
1/2 ea lemon, chopped fine
2 ts garlic, chopped fine
1 louisiana hot sauce to taste
1 salt to taste
2 tb worcestershire sauce
1 c chopped fresh parsley
1 olive oil
Salt and pepper meat and brown in olive oil. Put in heavy pot with all
other ingredients. Cook on low heat from 6 to 8 hours until venison is
tender. Serve over rice. Do not add any other liquids, but stir
occasionally. For measuring the onions, by volume, we mean if you have a
cup of meat, then you need a cup of onions.

Bill's Venison Roast

Soak roast overnight in saltwater. Rinse and dry off. Cut slits in top
side of roast about 2-3 inches apart, depending on how spicy you want it.
Alternate 1/2 clove of garlic and slices of green serano or jalapeno
peppers. Turn the roast over, repeat. Do not add spices or salt.
Cover roast HEAVILY all over with cheap prepared mustard. Put in dry pan.
Cover heavily with yellow onion sliced in rings. Cover. Put in preheated
300 degree oven. Roast til it's really tender, slice across grain, serve
with brown or wild rice and greens.

Kiowa Venison Roast

1 slab of venison, about 2
1 thick
4 ts bacon fat
1/4 ts pepper
1 tb celery, chopped
1/2 c flour
1/2 ts salt
1 tb onion, chopped
2 c water, boiling
Lay venison on board and pound flour into it. Melt fat in a large frying
pan, and brown roast in it. Add all the seasoning and 1/2 of the water.
Cover and let simmer for 55 minutes. Pour in rest of water and simmer
until done.

Delaware Indian Deer Liver With Onions

Yield: 1 recipe
1 venison liver, sliced
3 c water
4 tb flour
1/2 ts salt
1/2 c dry red wine
1/4 ts pepper
4 tb bacon fat
2 c wild onions, sliced
1 can mushroom soup
1 can water
Trim and wash the liver and slice into 1/4" slices. Pour half of the
boiling water over the slices, drain and pat dry. Reepat. On a platter,
mix the flour, salt and peppper. Dredge the liver in the flour mixture.
Over high heat, heat the bacon fat until blue smoke appears.
Add the liver and saute on both sides until lightly browned. Remove the
liver with a slotted spoon and set aside.
Add the thinly sliced onions and cook until golden brown. Be careful not
to burn the onions. Lower the heat, add the mushroom soup, one can of warm
water and the liver. Cover and cook for 1 1/2 hours, making sure that the
pan does not cook dry. Add 1/2 c. wine just before the liver is ready.
Served with mashed potatoes and melted bacon grease as gravy.

Deer Pemican (Ogalala Sioux)

Put clean dried meat in bread pan and roast; when ready, sprinkle some
water on the roasted meat, cool, wrapp meat in a clean white cloth and
pound until meat is real tender and flaky; add tallow grease, and sugar and raisins to
taste.

Loin Of Venison With Cherry Chile Salsa

Yield: 4 servings
1 venison loin (or 2 lb
1 backstrap)
1/2 c apple cider
2 c dried cherries
1 pear, finely chopped
1 (unpeeled)
1/2 c peeled, diced jicama 1 c
-cleaned,; roasted green
1 chiles

 Oven Temp: 400oF 1. Preheat oven to 400F. Rinse and dry the venison. Tie
with a string so that it is of uniform thickness. Lightly season with salt
and pepper. Heat a saute pan with a thin coating of olive oil.
2. When the oil is hot, brown the venison on all sides, then place the
venison in the oven for 15 to 20 minutes, until medium rare. Allow the
venison to sit at room temperature for at least 20 minutes before slicing
thinly to serve.
3. Place apple cider in a small saucepan over moderate heat. Add dried
cherries and remove from heat when liquid is hot, not boiling. Cover pan
with lid and set aside, off heat, until cherries are plumped and soft,
about 20 minutes.
4. Add chopped pear, jicama and chilies to cherries. There should be
little or no liquid left in pan; drain if necessary.

Gene Blystone's Venison Mincemeat

Yield: 1 servings
4 lb venison
2 lb beef suet tart apples
3 lb brown sugar
2 c maple syrup or
2 c dark molasses
2 qt cider
3 lb currants
4 lb seeded raisins
1/2 lb citron, cut fine
1 qt brandy or
1 qt wine
1 tb cinnamon
1 tb ground clove
1 ts allspice
1 ts mace
1 ts nutmeg salt to taste apple
-jack or
Cover and cook the venison and suet with boiling water until tender; let it
cool in the liquid. When it is cold and the fat has solidified, remove meat
and chop the cake fat (suet). Reboil the liquid until it has been reduced
to 1 1/2 cups. Chop the venison and add it to twice as much peeled, cored
and finely chopped apple. Add the sugar and maple syrup or molasses. Add
the dried fruit, suet, cider and the reduced boiling liquid. Boil slowly
for 2 hours, stirring to prevent burning. Add the apple jack or brandy or
wine and the spices. Mix thoroughly and store in crocks or jars. May also
be frozen, but does't freeze hard. Yield: 15 pies, recipe can be cut in
half.
Note: It is by no means necessary to use exactly the ingredients given. You
may want to add orange or lemon peel, chopped figs or may prefer a
different proportion of spices. You may also use wine or sherry in place of
the cider.

Roast Rack Of Venison With Wild Mushrooms

2 tb olive oil
1 2 3/4-lb rack of venison,
-trimmed,; boned, bones rese
1 sm onion, chopped
1 sm leek, chopped
1 carrot, chopped
4 c water
1 1/2 c dry red wine
1 c canned low-salt chicken
-broth
1 c canned beef broth
2 bay leaves
1 sprig fresh thyme
1 garlic clove, chopped
6 juniper berries
6 whole black peppercorns
8 tb (1 stick) chilled butter
1 lb fresh wild mushrooms,
-stemmed, caps; sliced
Heat oil in heavy large Dutch oven over medium heat. Add bones; saute until
beginning to brown, about 10 minutes. Add onion, leek and carrot; saute
until golden, about 15 minutes. Add 4 C water, wine, both broths, bay
leaves, thyme, garlic, juniper berries and peppercorns. Bring to boil,
scraping up any browned bits. Reduce heat to medium low; simmer 1 1/2
hours, skimming occasionally. Strain into heavy medium saucepan. Boil until
reduced to 3/4 C, about 25 minutes. Season with salt and pepper.
Preheat oven to 425'F. Melt 2 T butter in heavy large ovenproof skillet
over medium-high heat. Season venison with salt and pepper. Add to skillet;
brown on all sides, about 8 minutes. Transfer swiet to oven; roast venison
until thermometer inserted into thickest part registers 130'F for medium
rare, about 15 minutes. Transfer to platter; tent with foil.
Melt 2 T butter in same skillet over medium-high heat. Add mushrooms; saute
until tender about 5 minutes. Season with salt and pepper.
Bring sauce to simmer. Remove from heat. Add remaining 4 T butter, 1 T at a
time, whisking just until melted. Serve venison with mushrooms and sauce.

Spiced Venison Roast

Yield: 1 recipe
Rub salt and peper into roast. Place in self basting pot and lay slices of
onion over entire topp. Cover onions with strips of bacon; top bacon with
chopped celery including some tops. Hold in place with toothpicks. Pour a
Coca-cola over the roast; cover and roast at
350 degrees until tender.

Old Man Kelsey's Deer Jerky

Yield: 1 servings
1 1/2 to 2 lbs lean boneless deer
-meat, p; artially frozen
1/4 c soy sauce
1 tb worcestershire sauce
1/4 ts ground pepper
1/4 ts garlic powder
1/4 ts onion powder
1/4 ts hickory smoked salt
1/4 c firmly packed brown sugar
1 sm bottle liquid smoke
Trim all fat from the meat. Slice the meat as thinly as possible. In a
bowl combine the remaining ingredients. Stir until dissolved. Add the meat
and mix well. Cover and refrigerate overnight. Shake the excess liquid
from the meat and arrange in a shallow pan or cookie sheet. Dry the meat in
a 150F or 200F oven until dry and brown, a minimum of 8 hours. Cool, remove
from the pan, and store in a glass jar.
**NOTE** If spicy hot jerky is desired, you may sprinkle coarsely ground
black pepper over the meat just before placing it in the oven.

Venison Civet

Yield: 6 servings
1 1/2 kg venison; stewing
--FOR MARINADE--
200 g onion; sliced
1 shallot; sliced
100 g carrot; sliced
2 garlic cloves
1 parsley stalks
1 herbes de provence or thyme
1 salt
1 peppercorns; lightly crushe
30 ml cognac or good armagnac
1 l red wine; good - or to cove
50 ml oil, just to cover
1 juniper berries
----TO COOK
200 g pork back fat
100 g cooking fat/oil
200 g onion
50 g flour
500 ml red wine; good
1 salt
1 pepper
----OPTIONAL----
1 garlic clove; crushed
10 ml vinegar
100 ml blood, to thicken
Compose marinade. Slice onions, carrots, shallots & garlic, add herbs and
spices and cognac or armagnac. Add meat cut into largeish pieces, now pour
over enough wine to cover meat, Marinade meat 2 days, stirring morning &
night.
The day before serving, Take out and put into sieve, rejecting the
vegetables. cut back fat into dice and fry in cooking fat. Add onion,
(optional, when cooked take it out, liquidise and return) Fry meat in this
fat until it becomes grey - it won't brown because it was marinaded.
Sprinkle over the flour and stir till it disappears. Heat cooking wine
(corbi*res) pour delicately over meat, stirring to incorporate flour. Add
enough to cover the meat. Simmer until meat is very nearly tender. Allow to
cool.
On the day of the meal, remove excess fat, reheat and simmer until meat is falling
off bones. Strain sauce and reduce if needed. Add marinade -
stirring. Correct seasoning. Add optional garlic, and a dash of vinegar if needed,
reheat to simmering point. If using blood, add it to simmering sauce off the heat,
stirring the while. Pour back over the meat and serve without re-heating.

Venison Scallopini

Yield: 4 servings
1 lb venison, cut into cubes
1/8 ts freshly ground black pepper
1/4 cup vegetable oil
1/2 ts garlic, minced
3 oz can sliced mushrooms
1/4 ts oregano
1/2 ts salt
1 tb flour
1 medium onion, thinly sliced 3 cans tomato sauce (8 oz cans)
1 tb parsley, finely chopped hot noodles
Heat oil in medium sized skillet. Sprinkle venison with flour, salt &
pepper. Add venison to hot oil and brown slowly. Remove venison from
skillet. Add garlic and onion to skillet, cooking until tender. Add
venison and all remaining ingredients except noodles. Cover and simmer 25
minutes. Serve over hot noodles.Yield: 4 servings
1 lb venison, cut into cubes
1/8 ts freshly ground black pepper
1/4 cup vegetable oil
1/2 ts garlic, minced
3 oz can sliced mushrooms
1/4 ts oregano
1/2 ts salt
1 tb flour
1 medium onion, thinly sliced 3 cans tomato sauce (8 oz cans)
1 tb parsley, finely chopped hot noodles
Heat oil in medium sized skillet. Sprinkle venison with flour, salt &
pepper. Add venison to hot oil and brown slowly. Remove venison from
skillet. Add garlic and onion to skillet, cooking until tender. Add
venison and all remaining ingredients except noodles. Cover and simmer 25
minutes. Serve over hot noodles.

Venison With Forest Berry Relish

Yield: 4 servings
1 no ingredients
Lard a 1.5 kg saddle of venison generously with 200 g smoked bacon cut into
thin strips. Mix a few crushed black peppers, juniper berries and coriander
seed with 5 cl oil, 2 tablespoons od mustard and salt and spread on meat.
Slice 2 onions and heap on the meat, wrap in foil and leave to stand for 2
days. Before cooking, wipe the spices off the meat, brush lightly with oil,
roast for 25-30 minutes in a hot oven until medium done, slice and
rearrange the meat on the bone to serve. Accompany with stewed onf
preserved fruit.

Venison Marinade

Yield: 1 recipes
1 salt
1 pepper,coarse ground
1 worchestershire sauce
2 tb lemon juice
1/2 c clear italian dressing
1 bay leaves
1 thin sliced onion
1 garlic, minced (optional)
Slice meat in 1/2" slices. Place in bowl, add 1 T. salt, enough water to
cover, cover with lid and place in refrigerator. Next day, drain liquid,
add salt again, water and soak. Repeat this process for 3 to 5 days. On
the 5th day, drain meat, rinse and dry with a paper towel. In a shallow
pan, place meat, sprinkle with pepper (it has already been salted) and rub
each with worchestershire sauce. Place meat in single layer in pan and
sprinkle over meat: lemon juice, italian dressing, garlic, onion, and bay
leaves. Soak over-night, turning several times. To barbeque, baste with
marinade. To pan fry, drain meat, blot with paper towels, then beat in
flour and fry.

Venison Sauce Piquante

Yield: 1 recipe
4 lb round of venison, cut in
1 2 cubes
8 md onions, chopped
2 bn chopped green onions
1 lg chopped bell pepper
1 c chopped celery
2 8 oz. cans tomato sauce and
1 paste
1 c olive oil
2 cl garlic, chopped
2 tb worcestershire sauce
1 juice of two lemons
3/4 c bacon drippings
1 c flour (for roux)
1 salt, black pepper and
1 red cayenne pepper
6 c water
Wash venison, season with salt and pepper, and fry in bacon drippings,
until brown. Remove from fat and set aside. Using olive oil and flour,
make a roux with tomato sauce and paste. To make a roux--Cover bottom of
heavy pot with olive oil. After the olive oil is well heated over a slow
fire, add the flour. Cook the flour very slowly, stirring almost
constantly. The flour must be browned to a very dark brown, nearly black,
but not actually burned. Add a small can of tomato paste, stirring this
all the time until the roux has reached the color of the flour before the
paste was added. Then add a small can of tomato sauce, stirring this into
the mixture until it all turns dark brown again. Add all chopped seasoning,
except garlic, cover and simmer on low heat for about 1 hour. Add venison
to roux and chopped seasoning mixture. Simmer for 30 minutes covered. Add
water and garlic, cover and let cook slowly for about 2 hours. Serve over
rice or spaghetti.

Brush Country Deer Loaf

Yield: 1 recipe
2 1/2 lb ground venison
1 md white onion
1 md bell pepper
2 eggs
1 c bread crumbs
1 cl garlic
3 tb chili powder
1 salt and pepper
1 10oz can tomato sauce
3 sl bacon
Mix first 8 ingredients--put in greased pyrex dish. Place bacon strips on
top of loaf. Pour tomato sauce over all. Bake in moderate oven 1 1/2
hours or until done.

Venison Country Sausage

67 lb venison
33 lb pork
5 oz black pepper
30 oz salt
1 lb coriander
2 lg bulbs garlic, or to taste
Grind venison and pork after mixing with dry ingredients. Grind coarsely,
not too fine. When ground, mix well, (fry a pattie to taste). Stuff into
casings (beef) and hang up to dry and smoke. Do not over smoke. Smoke
slowly each day until desired smoke flavor is reached. If dry sausage is
desired, allow to hang until thoroughly dry about 30 days or more. Place in
freezing compartment of freezer for another 30 days. Ready to eat as
desired. If fresh sausage rather than smoked is desired, sausage may be
kept frozen for a short period of time and cooked as desired.

Sweet And Sour Sauce For Venison

Yield: 1 recipe
1 c catsup
1 c brown sugar
1/2 c vinegar
1/2 c water
2 or 3 bay leaves
1 dash of salt and pepper
1 sliced onion
2 to 4 lbs. of venison,chicken
1 or pork
Combine all ingredients and mix except onion. Pour over meat adding onion
and cook covered at 350 degrees until meat is tender and sauce is
thickened.

Venison - Vegetable Bake

Yield: 8 servings
2 lb smoked venison sausage
1 sm onion; thinly sliced
14 1/2 oz can stewed tomatoes
1 ts dried whole oregano
1/4 ts pepper
4 md potatoes; thinly sliced
4 md carrots; thinly sliced
Remove casing from sausage, and discard. Brown meat in a large, lightly
greased skillet over medium heat, stirring to crumble. Remove sausage, and
drain well, reserving drippings in skillet. Saute onion in drippings; drain
well, and discard drippings. Combine onion, tomatoes, oregano, and pepper
in skillet. Simmer until thoroughly heated; remove from heat.
Arrange potatoes in a lightly greased 13" x 9" x 2" baking dish. Top with
carrots. Sprinkle sausage over carrots; spoon tomato mixture over sausage.
Cover with aluminum foil. Bake at 350F for 45 minutes. Yield: 8
servings.
Note: Thinly sliced Polish sausage may be substituted for venison sausage,
if desired.

Venison Stew With Potato Dumplings

Yield: 8 servings
1/4 c shortening
1/4 c all-purpose flour
1 1/2 ts salt
10 1/2 oz can beef broth; undiluted
5 c ; water
2 tb lemon juice
1 md onion; sliced
2 ea cloves
1 ea bay leaf
3 lb venison stew meat; cut into
-1-1/2 pieces
1/2 c burgundy (optional)
2 lb potatoes; peeled
4 sl white bread
1 ts salt
1 tb onion; grated
1 ts parsley flakes
2 ea eggs; well beaten
1 all-purpose flour
Melt shortening in a large Dutch oven over low heat; add flour, stirring
until roux is the color of caramel. Add 1-1/2 teaspoons salt and next 6
ingredients; boil 5 minutes. Add venison; cover, reduce heat, and simmer 2
hours. Add Burgundy, if desired.
Shred potatoes; drain well. Remove crust from bread, and discard; tear
bread into 1" pieces. Combine bread, potatoes, 1 teaspoon salt, 1
tablespoon onion, parsley, and eggs. Roll balls lightly in flour.
Drop dumplings into simmering stew. Cover, and cook over low heat 20
minutes or until dumplings are done. Remove bay leaf. Yield: 8 servings.

Venison Chops Marchand De Muscadine

Yield: 4 servings
8 venison chops, 4 ounces each
1 1/4 ts tabasco pepper sauce
1 salt
1/4 lb butter or margarine, soften
1 tb vegetable oil
1/2 c sliced green onions
1 c dry white wine
1/2 c muscadine jelly
1/4 ts salt
1 chopped fresh parsley
Season the chops with 1 teaspoon of the Tabasco sauce and sprinkle them
with salt. In a large skillet, melt 1 tablespoon of the butter and the oil
over medium-high heat. In two batches, cook the chops for 5 minutes,
turning once, and remove to a warm platter.
Melt 2 tablespoons of the butter in the same skillet. Add the green onions
and cook, stirring frequently, for 3 minutes, or until tender. Stir in the
wine. Bring to a boil and boil rapidly to reduce to 1/2 cup.
Stir in the jelly until it is melted. Add the remaining 1/4 teaspoon
Tabasco sauce and salt to taste. Remove from the heat. Stir in the
remaining 5 tablespoons butter, a tablespoon at a time, until the sauce is
slightly thickened.
Serve over the chops. Sprinkle with parsley.

Venison Roast

Yield: 8 servings
1 c ; water
1 c vinegar
2 ts salt
1/8 ts pepper
1 c dry red wine; divided
2 cl garlic
1 ea 3 to 5 pound venison roast
10 sl to 12 slices bacon
2 tb all-purpose flour
2 c ; water
Combine 1 cup water, vinegar, salt, pepper, 3/4 cup wine, and garlic;
pour over roast, and marinate overnight in refrigerator.
Drain roast, and place in a shallow roasting pan. Cover top of roast
with bacon slices. Place aluminum foil over pan, and fold under to seal
edges. Bake at 550 degrees F for 7 minutes. Reduce heat to 350 degrees F;
bake for 1-1/2 hours, basting every 10 minutes with pan drippings.
Place flour in a skillet over medium heat; cook, stirring constantly,
until lightly browned. Let cool. Combine 1/2 cup pan drippings, 2 cups
water, and remaining 1/4 cup wine; stir well. Slowly add drippings mixture
to flour; cook over medium heat, stirring constantly, until smooth. Serve
gravy with roast. Yield: 8 to 10 servings.

Venison Roast With Red Wine Gravy

Yield: 6 servings
3 lb to 5 lb venison roast
3 c red wine
2 lg onions; thinly sliced
12 ea black peppercorns
6 ea whole allspice
12 ea whole cloves
1 ea bay leaf
3 tb all-purpose flour
1/4 c ; water
Remove any white membrane surrounding roast. Place roast in a shallow
dish. Combine wine, onion, and seasonings. Pour over roast and cover.
Marinate overnight in refrigerator, turning occasionally.
Remove roast from marinade, reserving marinade. Brown roast in a Dutch
oven. Add marinade to roast, and bake, uncovered, at 350F for 1-1/2 hours
or until meat thermometer registers 170F.
Remove bay leaf and discard. Remove roast, reserving marinade. Combine
flour and water, stirring until smooth. Add flour mixture to marinade;
cook over medium heat, stirring constantly, until thickened. Serve gravy
with roast. Yield: 6 to 8 servings.

Venison Roast With Glaze

Yield: 4 servings
1 c orange juice
1 tb lemon juice
1 pn allspice
2 tb butter
2 tb orange juice
1/2 c crabapple or currant jelly
Smear roast with salt pork, season with salt and pepper and sear at 450
degrees for 15 minutes. Reduce oven to 325 degrees and cook, covered, for
12 minutes per pound, basting freq with a blend of oj, lemon juice and
allspice. 20 minutes before roast is done, brush with glaze of 2 T oj,
butter and jelly.
May be served with glazed orange and lemon slices, wild rice and mushrooms.

Venison Steak St. Hubert

Yield: 4 servings
1 no ingredients
4 Venison, round steaks - 8-9 oz. ea., cut 1/2 - 3/4 " thick 2 shallots,
chopped 2 carrots, sliced 2 onions, sliced 1 clove garlic, chopped 1/8 tsp.
thyme 2 bay leaves 1/3 tsp freshly ground peper (I use mixture of white,
black, red, green) small pinch of ground cloves 2 cups dry, white wine 1
cup mild vinegar (3/4 C cider vinegar of 5% acidity, mixed with
1/4 C. water) 1/2 C. Olive Oil
Place the steaks in an enamel, glass or earthenwre bowl. Add the remaining
ingredients, and allow to stand 24 hours in refrig. Turn the meat several
times. Remove the steaks, and dry, reserving the marinade.
Saute the steaks in shallow, hot fat, until brown on both sides. The steaks
should be rare. Serve on hot platter with sauce Poivrade (recipe to
follow) SAUCE POIVRADE Yield approx 1.5 C. 8 peppercorns, crushed 1/2 C.
vinegar 2 tbsp red currant jelly 1 c. brown sauce, or leftover thickened
gravy
Mix together peppercorns & vinegar, & simmer, uncovered until reduced to
1/4 Cup.
Add brown sauce, and simmer 1/2 hour. Add Jelly. Strain, and serve over
Venison Steaks.

Roast Haunch Of Venison

Yield: 12 servings
1 no ingredients
1 six-pound haunch of Venison 1 Bottle claret or burgundy 1
large onion, sliced 1 bay leaf 1 crushed clove
garlic 3 juniper berries 6 strips fat bacon - - - -
~ - - - - - - - - - - - - - - - - - - - - - ~ - - - - - - - - - If the
lower part of the leg is used, remove the shank bone from the venison.
Place the meat in a large bowl, & marinate overnight in the wine with the
Onion, Garlic, Bay Leaf & Juniper Berries.
Preheat oven to hot 450 degrees.
Remove the meat from the marinade & skewer & tie it into a compact shape.
Strain and reservee the marinade. Insert a thermometer in the thickest
portion of muscle & place the meat on a rack in an open roasting pan. Place
the bacon strips on top of the meat.
Roas the meat twenty minutes. Reduce the oven temp. to moderate, 325
degrees & cook 15-18 min per pound to an internal temperature of 140
degrees for very rare; 150 degrees for medium-well done. While the meat is
roasting, be sure to baste occasionally with the marinade. Serve with
boiled potatoes, or as I use to, with boiled chestnuts.

Country-Fried Venison

Yield: 6 servings
1 1/2 lb (3/4 thick) venison
1 c all-purpose flour
1 salt and pepper
1/4 ts seasoned salt
1/4 c bacon drippings
2 cl garlic; minced
4 c ; water
1/3 c all-purpose flour
1 1/2 ts bottled brown bouquet sauce
1 md onion; thinly sliced
1/2 lb fresh mushrooms; sliced
1 hot cooked rice
Prepare venison by trimming all fat and removing connective tissues. Cut
meat into serving-size pieces, and pound each piece to 1/4-inch to 1/2-inch
thickness. Combine 1 cup flour, 1/4 teaspoon salt, 1/8 teaspoon pepper,
and seasoned salt; dredge the venison in flour mixture.
Heat 1 tablespoon bacon drippings in a large, heavy skillet; add garlic,
and saute until golden. Remove garlic, and set aside. Add remaining bacon
drippings to skillet; cook venison until it is lightly browned on both
sides. Remove from skillet, and set aside.
Gradually stir about 1/2 cup water into 1/3 cup flour; mix until smooth,
and add the remaining water. Stir flour mixture into pan drippings; cook
over medium heat, stirring constantly, until thickened. Stir in bouquet
sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Return venison and garlic to skillet; reduce heat. Cover and simmer 30
minutes. Add onion; cover and simmer 15 minutes. Add mushrooms; cover and
simmer 15 minutes. Serve over rice. Yield: 6 servings.

Venison And Tomatoes

Yield: 4 servings
3 sl bacon; chopped
3/4 lb venison; ground
1/2 c onion; chopped
1 ts chili powder
3/4 ts salt
1/2 ts paprika
1/4 ts pepper
1 ea 14.5 oz can stewed tomatoes
1 hot cooked rice
Fry bacon until crisp; add venison, onion, and seasonings. Cook over
medium heat until meat is browned, stirring to crumble. Add tomatoes;
cover, reduce heat, and simmer 40 minutes. Serve over rice. Yield: 4
servings.

Venison Tenderloin Appetizers

Yield: 15 appetizers
1 ea 1-1/2 to 2 pound venison
-tenderloin
1/2 c red wine
2 tb olive oil
1 1/2 tb worcestershire sauce
1 ts dried whole thyme
3/4 ts onion powder
1/2 ts cumin seeds
1/4 ts pepper
1/8 ts ground cloves
1/8 ts garlic powder
Remove any white membrane surrounding tenderloin. Tie tenderloin with
string, if necassary, to hold pieces of meat together. Place tenderloin in
a shallow dish.
Combine wine, oil, and Worcestershire sauce; mix well. Add thyme and
remaining ingredients, mixing well. Pour over tenderloin, and cover
tightly. Refrigerate 8 hours, turning meat occasionally.
Remove tenderloin, reserving marinade. Place on a rack in a roasting
pan; insert meat thermometer.
Bake at 425 degrees F for 30 minutes or until thermometer registers 160
degrees F (medium), basting occasionally with marinade. Allow meat to stand
10 minutes. Slice thinly with an electric knife. Serve with party rolls,
mustard, and mayonnaise. Yield: 15 appetizer servings.

Venison Soup

Yield: 4 quarts
1 lb venison; cut into bite-sized
- piece
1 ea 46-ounce can vegetable
-cocktail jui; ce (v-8)
1 ea 28-ounce can whole tomatoes;
- undrained and chopped
2 md red onions; chopped
1 tb worcestershire sauce
1/8 ts hot sauce
4 lg potatoes; peeled and cubed
3 md carrots; sliced
4 sm yellow squash; sliced
3 ea to 4 stalks celery; thinly
-sliced
2 md green peppers; cut into 1-
-inch pieces
Combine first 6 ingredients in an 8-quart Dutch oven; bring to a boil.
Reduce to medium heat; cover and cook 30 minutes, stirring occasionally.
Stir in potatoes and carrots; cover and cook for 20 minutes.
Add remaining vegetables to soup; cook, uncovered, 10 additional
minutes or until vegetables are crisp-tender. Yield: 4 quarts.

Venison Kabobs 2

Yield: 8 servings
2 lb boneless venison sirloin;
-cut into 1-1/2 cubes
3 c vegetable oil
1/4 c dry burgundy
2 tb cider vinegar
1 1/2 tb liquid smoke
2 ts salt
1 ts white pepper
1 ts garlic powder
1 ts onion juice
16 ea cherry tomatoes
24 sm mushrooms
8 sm onions
2 lg green peppers; cut into 24
-one-inch piec
1 hot cooked wild rice
Place meat in a shallow glass container; set aside.
Combine oil and next 7 ingredients; pour over meat. Cover and
refrigerate 48 hours, stirring occasionally. Remove meat from marinade,
reserving marinade.
Alternate meat and vegetables on skewers; brush with marinade. Grill
kabobs over medium-hot coals 15 minutes, turning and basting frequently
with marinade. Serve with wild rice. Yield: 8 servings.

Venison Kabobs

Yield: 6 servings
2 lg green peppers; quartered
1 lb fresh mushroom caps
1/2 c butter or margarine
2 lb venison loin; cut into 1
-cubes
2 lg to 3 large tomatoes; sliced
2 md to 3 medium onions; sliced
1 garlic salt to taste
1 pepper to taste
Saute green peppers and mushrooms in butter until crisp-tender; drain,
reserving the butter.
Alternate meat and vegetables on skewers. Sprinkle with garlic salt and
pepper. Grill kabobs about 6 inches over medium-hot coals 10 to 12 minutes
or until done; basting with the reserved butter. Yield: 6 to 8 servings.

Country-Style Venison Steaks

Yield: 10 servings
12 lb to 14 lb venison hindquarter
1 1/2 c all-purpose flour
1 1/2 ts salt
3/4 ts pepper
3/4 c vegetable oil
3/4 ts rubbed sage; divided
3/4 ts dried whole thyme; divided
3 md onions; sliced and divided
4 1/2 c ; water
Separate each muscle of the hindquarter, and cut away from the bone.
Slice each muscle across the grain into 1-inch thick slices (reserve
remaining meat for use in another recipe). Remove and discard the white
membrane surrounding each steak; set steaks aside.
Combine flour, salt, and pepper; stir well. Dredge venison in flour
mixture and reserve remaining flour mixture. Brown meat on both sides in
hot oil in a large Dutch oven. Remove meat from Dutch oven, and discard
drippings.
Layer one-third of steaks in Dutch oven; sprinkle with 1/4 teaspoon sage
and 1/4 teaspoon thyme. Top with one-third of onion slices. Repeat layers
twice; using remaining steaks; spices, and onion.
Gradually add water to reserved flour mixture, stirring until smooth; pour
over steaks. Cover and simmer 1 to 1-1/2 hours or until tender.
Yield: 10 to 12 servings.

Grilled Venison Steaks

Yield: 10 servings
12 lb to 14 pound venison hind-
-quarter
16 oz bottle commercial italian
-dressing
2 3/4 oz package dry onion soup mix
3/4 c butter or margarine; melted
2 ts pepper
Separate each muscle of the hindquarter, and cut away from bone. Slice
each muscle across the grain into 1-inch thick slices (reserve remaining
meat for use in another recipe). Remove and discard the white membrane
surrounding each steak.
Combine salad dressing and soup mix in a large, shallow dish, stirring
well; add steaks. Cover and marinate steaks in refrig- erator for one
hour, turning once.
Combine butter and pepper, stirring well; set aside. Remove steaks from
marinade. Grill about 5 inches from hot coals 8 to 10 minutes on each side
or until done, basting occasionally with butter mixture.
Yield: 10 to 12 servings.

Mushroom- Crusted Venison Loin

Yield: 8 servings
3 1/4 oz shiitake mushrooms
8 oz fresh cremini mushrooms
1/4 c olive oil
1 ts sea salt
1/2 ts pepper
1 lb skinned chicken breasts
1/4 c parsley leaves
1/4 c fresh chervil leaves
20 oz boneless venison loin
Garnishes grilled purple onion strips, asparagus spears, sweet red pepper
strips. Wash mushroom thoroughly; remove and discard shiitake stems. Place
oil in a large skillet; add mushrooms, salt & pepper. Cover & cook until
mushrooms are tender. Drain & set aside the mushrooms. Position knife blade
in food processor bowl; add chicken & process until finely chopped,
stopping occasionally to scrape down sides. Add mushrooms, parsley &
chervil; process until mix is thoroughly blended, stopping occasionally to
scrape down sides. Cut 2 sheet of heavy-duty plastic wrap long enough to
fit around deer meat. Place chicken mix on 1 sheet & top with remaining
sheet roll mix to about 1/4 in thickness covering entire sheet remove top
layer of plastic. Place deer in center of chicken mix, cover entire deer
with chicken mix ; remove plastic wrap & place deer seam side down on a
greased baking sheet. Bake at 350 until meat thermometer get to 150
checking temp after first 10 mins. Garnish if desired, Yield 8 servings.

Smoked Venison Roast

Yield: 6 servings
1 *ingredients*
1 water pan seasonings:
1 c white wine - dry
1 onion - medium, whole
1 bell pepper - halved and,
-peeled
1 garlic clove - large, whole
2 tb parsley - dried
1 ts dried mint - crushed
6 drops peychaud's bitters or,
- 3 drop; s angostura bitter
2 tb lea & perrins
-worcestershire, sauce
1 tb liquid smoke
Instructions:
*DIRECTIONS*
Prepare the smoker as you would for any other roast. Put the ingredients
listed above in the water pan.
To cook venison, it is important to remove the fat and membrane from the
meat. I stick a knife in the meat, then push some peeled cloves of garlic
into the slit. You can push whole fresh cayenne peppers and green onions
in the slit also.
After stuffing the slits you have made, sprinkle salt over the surface and
pat in. Do the same with red cayenne pepper.

Lillie Bell's Venison Roast

Yield: 6 servings
5 lb to 7 pound venison roast
1/4 c salt (yep, 1/4 cup)
1 ts seasoned salt
1 ts garlic powder
1 ts pepper
1 ts soy sauce
1 ea onion; sliced
2 tb all-purpose flour
1/4 c butter or margarine
1 qt to 2 qt water; divided
1 all-purpose flour
Combine roast, water to cover, and 1/4 cup salt in a large Dutch oven.
Cover and let soak 2 hours. Drain, rinse, and pat dry.
Combine seasoned salt, garlic powder, and pepper; sprinkle on both sides
of roast. Sprinkle with soy sauce. Place onion slices on top of roast,
and sprinkle with 2 tablespoons flour. Place pats of butter on onion. Wrap
roast twice in heavy-duty aluminum-foil. Place in roasting pan; add 1 quart
water. Cover and bake at 350 degrees F for 4 to 5 hours. Add water, if
necessary, to roasting pan, but do not open foil.
Remove roast from pan. Carefully open foil, and measure liquid. Combine
1-1/2 tablespoons flour and 2 tablespoons water for each cup of liquid;
stir well. Stir in lour mixture. Cook over medium heat, stirring
constantly, until thickened and bubbly. Serve gravy with roast.
Note: remove as much fat as possible before cooking to eliminate any gamey flavor.

Venison Mincemeat Pie

Yield: 8 servings
2 c apple cider or apple juice
1 c dark seedless raisins
1/2 c dried sour or sweet cherries
- or cur; rants
1 1/2 c chopped, peeled apples
1/4 lb ground venison or lean
-ground beef
1 ts ground cinnamon
1 ts ground cloves
1 ts ground ginger
1/2 ts salt
1/2 ts ground nutmeg
1/4 ts ground allspice
1 pastry (recipe follows)
1. At least 4 hours before making pie, prepare the mincemeat: In heavy
2-quart saucepan, combine cider, raisins, and cherries. Cover and heat to boiling
over high heat. Reduce heat to low and simmer 30 minutes, stirring occasionally.
2. Add apples, venison, cinnamon, cloves, ginger, salt, nutmeg, and
allspice. Simmer 2 hours longer. Check occasion- ally and add water if
necessary to keep mincemeat from sticking to saucepan. Cool mincemeat to
room temperature. (Mincemeat can be made up to 3 months ahead and frozen. If
frozen, thaw mincemeat before making pie or baking time will be lengthened.)
3. Meanwhile, prepare pastry and refrigerate until ready to use-at least 30 minutes.
4. Heat oven to 350'F. Divide pastry into 3 equal pieces. Press 2 pieces
together and shape into a ball. Between 2 sheets of waxed paper, roll out ball of
pastry into an 11 -inch round. Remove top sheet of paper and invert pastry into 9-
inch pie plate, letting excess extend over edge. Remove bottom sheet of paper.
5. Between sheets of waxed paper, roll out remaining pastry to a 9 1/2- by 6-inch
rectangle. Remove top sheet of paper from pastry. Cut rectangle into four 9 1/2- by
1 1/2-inch strips.
6. Carefully spoon mincemeat into crust-lined pie plate. Remove pastry
strips from waxed paper, one at a time, and place across mincemeat to
create spokes. All four strips will overlap in the center. Lift edge of
bottom crust over ends of strips. Pinch together and flute edge. Place pie on rimmed
baking sheet.
7. Bake pie 50 to 55 minutes or until crust is lightly browned and filling bubbles. Cool
10 minutes on wire rack before cutting.
Pastry: In medium-size bowl, combine 1 1/2 C unsifted all-purpose flour and 1/2 t
salt. With pastry blender or 2 knives, cut in 1/3 C vegetable
shortening, chilled, until mixture resembles coarse crumbs. Add 5 to 6 T
cold water to flour mixture and mix lightly with fork until moistened;
gather into a ball. Wrap pastry and refrigerate 30 minutes.

Roast Loin Of Venison With Savory Wine Sauce

Yield: 6 servings
1 c olive oil
1/2 c carrot; finely chopped
1/2 c celery; finely chopped
1/2 c onion; finely chopped
4 cl garlic; minced
2 sprigs fresh thyme
2 bay leaves
3 lb loin of venison, with bone
2 tb clarified butter
1 salt to taste
1 fresh ground black pepper
1 savory wine sauce:
3 c beef stock
2 tb butter
1 reserved venison bones
1/4 c minced shallots
1 cl garlic; minced
1 sprig thyme
2 tomatoes; coarsely chopped
3 tb sherry wine vinegar
1/4 c port
2 tb red currant jelly
1 salt to taste
1 fresh ground black pepper
Make a marinade of the first 7 ingredients. Bone the loin; trim and discard
fat and sinew. With a cleaver chop the bone into 1" pieces and reserve for
the sauce. Slice loin against the grain into 6 pieces. Arrange in a single
layer in a casserole dish. Pour over the marinade, cover and refrigerate 24
hours. Meanwhile prepare the sauce. Bring stock to a boil, reduce heat and
cook uncovered until volume reduced by 1/2. Set aside. Melt butter in a
large, heavy saucepan over high heat. Add bones; brown quickly, stirring
often. Add shallots, garlic and thyme, cooking until soft and lightly
colored. Add tomato; cook several more minutes. Add wines and vinegar,
bring to a boil and reduce by half. Add stock and currant jelly. Reduce
heat to low, cover, and simmer 1 hour, skimming as necessary. Remove from
heat, strain and return to clean pan. Salt and pepper. Refrigerate until
needed and reheat before serving. To cook the venison, remove from
marinade, pat dry, and season with salt and pepper. Sautee in clarified
butter, searing all sides quickly. Transfer pan to preheated 400 deg oven
for 5-7 minutes until medium rare. Slice each piece against the grain into
3-4 pieces and serve with the reheated sauce.

Deer Sausage

Yield: 1 servings
2 lb bacon, smoked, unsliced
5 lb venison, lean
1 tb sage, rubbed
1 tb smoked salt
Grind meats, blending together thoroughly with salt and sage. Smoke in
links or cook in patties in a pan.

Venison Pot Roast

Yield: 5 servings
7 lb boned leg-of-venison roast
1 3 to 6 bacon slices
2 c burgandy
1/2 c cider vinegar
2 celery tops
1 md onion, sliced
4 lemon slices
1 lg carrot, pared and sliced
1 tb salt
10 whole black peppers
2 bay leaves
1 clove garlic, crushed
1/4 c unsifted all-purpose flour
2 tb salad oil
Wipe roast with damp paper towels. Arrange bacon slices over inside
surface of meat; roll up, and tie securely.
Combine Burgandy, vinegar, celery tops, onion, lemon slices, carrot, salt,
black peppers, bay leaves, and garlic with one cup water.
Pour over roast in a large bowl. Refrigerate, covered, 24 hours, turning
occasionally.
Remove roast from marinade; reserve 2 cups marinade.
Coat roast well with flour. Slowly heat oil in Dutch oven.
Add roast; cook, over medium heat, until browned all over-about 20
minutes.
Add 1 cup reserved marinade; bring to boiling. Reduce heat, and simmer,
covered, 4 hours, or until roast is fork-tender. Baste meat occasionally
with pan liquid, adding rest of marinade as needed.

Venison Sausage Balls

Yield: 5 servings
1 1/2 lb venison; ground
1/2 c breadcrumbs, dry
1 egg; beaten
1 ts salt
1/2 c potatoes; mashed
1/2 ts sugar, brown
1/4 ts pepper
1/4 ts allspice, ground
1/4 ts nutmeg, ground
1/8 ts cloves, ground
1/8 ts ginger, ground
1/4 c butter (or marg.); melted
1 orange slices; opt.
1 lemon slices; opt.
1 parsley sprigs; opt.
Combine first 11 ingredients, mixing well. Shape into 1" balls. Brown well
in butter, stirring occasionally. Cover and cook over low heat 15 minutes.
Arrange on serving platter; garnish with fruit and parsley, if desired.

Venison Goulash

Yield: 6 servings
2 tb oil
1 1/2 lb venison, from neck, flank,
1 shanks, cut into cubes 1 to
1 1 1/2 inches
3 md onions, very thinly sliced
2 tb paprika
1 ts salt
1 md green bell pepper, thinly
1 sliced, seeds & pith removed
1/2 c water
In a Dutch Oven, heat oil and brown venison, stirring often. Add the
onions, sprinkle with paprika and salt while stirring, saute over med heat
until onions are soft. Put in the green pepper and water, cover the Dutch
Oven but do not put coals on top. Cook 1 to 1 1/2 hours, until the venison
is fork tender. Traditionally Goulash is served with broad noodles.

Venison Nacho Dip

Yield: 6 servings
1 stephen ceideburg
1 lb ground venison
1/2 onion, minced
1 salt and pepper to taste
16 oz refried beans
2 oz chopped green chiles
1 1/2 c grated cheddar cheese
6 oz mild taco sauce
3 green onions, chopped
10 ripe olives sliced
1 c sour cream
1 c guacamole
1 tortilla chips
Cook meat and onion in a nonstick pan until meat browns and onion is soft.
Season with salt and pepper.
Spread the refried beans in a flat 10-inch casserole dish. Layer the meat
over the beans. Sprinkle chopped chiles over the meat. Cover with grated
cheese and taco sauce.
Bake at 400 degrees F. for 25 minutes. Remove from oven and sprinkle with
green onions and olives.

Venison Stew

Yield: 6 servings
1 lb venison [cubed]
2 tb oil
6 c water
1 c onions [chopped]
1 c peas
1 c green beans
4 lg potatoes [peeled & chopped]
1 1/2 c carrots [sliced]
1 c corn
1 ts salt
1/4 ts pepper
2 bay leaves
3 tb cornstarch
1 c cold water
1) Brown the venison in the oil in a stock pot then drain... 2) Add
the 6 cups of water, the veggies, salt and pepper, and bay leaves, cooking
over med. heat for 45 min. to an hour or `til the meat and veggies are
tender... 3) Combine the cornstarch and the remaining water in a small
bowl, and stir into the stew `til thickened, stirring constantly... 4)
Remove and discard the bay leaves... Serve...

Marinated Loin Of Venison Roasted In Mustard

Yield: 8 servings
1 stephen ceideburg
1 pt basic liquid game marinade
-(see rec; ipe)
4 to 5-pound boneless loin of
-venison; , well trimmed
3 lg garlic cloves
1/3 c chopped green onions
1/3 c dry white wine
1 ts chopped fresh sage
1 ts fresh thyme (or 1/2 teaspoon
- dried)
1 c dijon mustard
1/4 c olive oil
1 ts kosher or sea salt
Pour marinade over venison in a glass or stainless-steel pan. Cover and
refrigerate 1 to 2 hours, turning occasionally.
Remove venison from marinade and pat dry. Discard marinade. Quickly sear
the meat in a hot saute pan of on a grill for 3 to 4 minutes. If necessary,
cut loin in half and sear in 2 batches.
Place remaining ingredients in a food processor or blender, and quickly
process until smooth. Mixture should be very thick. Cover and refrigerate.
Place venison in a roasting pan and coat well with the mustard mixture.
Roast in a preheated 375 degree F. oven for 12 to 15 minutes, or until meat
is medium rare (130 degrees F. internal temperature).
Let meat rest at least 5 minutes before carving.

Venison Steaks With Chestnuts & Figs

Yield: 4 servings
1 stephen ceideburg
1/2 tb butter
1 black pepper
50 g chopped green onions
200 ml port wine
300 ml stock
24 peeled chestnuts
1 tb butter
8 venison medallions
4 figs
By rights, this dish requires lengthy preparation of a stock made with the
bones and trimmings of venison. However, this is impossible for most of us
who buy venison as a boneless fillet.
A good beef stock is a satisfactory substitute and if you use a canned beef
bouillon (Campbells makes one) and prepare the chestnuts in advance, the
meal can be prepared very rapidly.
Melt half a tablespoon of butter in a heavy saucepan, add a good grinding
of black pepper and gently cook 50 g chopped green (spring) onions. Add 200
mL port and reduce. Add 300 mL stock and 24 peeled chestnuts and simmer for
about 20 minutes or until the sauce becomes syrupy. Set aside and keep
warm.
Heat a heat a heavy-based frying pan, add a tablespoon of butter. When it
is very hot, cook 8 medallions of venison, each about 1 cm thick.
Sear them for a maximum of 1 minute on each side, to ensure they are still
rare.
Meanwhile, butter a baking tray and slice onto it 4 figs. Place under a
grill to heat through.
Divide the sauce and chestnuts between four heated plates and add to each
plate 2 medallions of venison and a fan of fig slices. Serve immediately.

Marinated Venison

Yield: 12 servings
2 lg carrots [sliced]
2 lg onions [sliced]
2 celery stalks [finely
1 chopper]
1/2 c olive oil
2 garlic cloves
2 ts salt
1 ts pepper [fresh ground]
1/2 c sugar
1/2 ts cloves
1/2 ts allspice
1/2 ts basil
2 bay leaves
1/2 tb parsley [chopped]
4 c vinegar
4 c water
2 c beer
4 lb venison shoulder [cubed]
1) Saut‚ the carrots, onions, and celery in 1 tb ov olive oil in a skillet
over low heat for 15 min., stirring frequently. Add the remaining olive
oil, garlic, salt, pepper, sugar, cloves, allspice, basil, bay leaves,
parsley vinegar, water, and beer, mixing well, and pour into a nonreactive
bowl... Add the venison and marinate in the refrigerator for 24 to 48 hours
stirring occasionally... 2) Place the venison in w/marinade in a stock pot
and bring to a boil over med to low heat then reduce heat to low and simmer
for 2 hours... 3) Discard the bay leaves, thicken the pan juices for gravy
and serve.

Big Bob's Shoulder Of Venison

Yield: 6 servings
1 5 lb. shoulder of venison
1 ts pepper
1 ts allspice
1/4 c butter [softened]
1 lg onion [chopped]
1 cn (12 oz) beer
1 c sour cream
1 cn cream of mushroom soup
1) Season venison with the spices, rubbing in lightly, then spread the
butter on the meat, covering completely. Place the roast in a 8" x 13"
roasting pan and cover with the onions... 2) Combine the beer, sour cream,
and soup in a bowl and wisk `til blended, then pour over the roast... 3)
Bake in a 300ΓΈ oven for 1« hours `til meat is fork tender (adding small
amounts of water if necessary) * Thicken the pan drippings for gravy if
desired... Serve with noodles, rice or potatoes.

Oriental Venison Cutlets

Yield: 8 servings
16 venison cutlets (3 oz ea)
2 tb olive oil
1 tb fresh chopped basil
1 tb fresh chopped chervil
1 tb fresh chopped cilantro
1 tb fresh chopped mint
1 tb fresh chopped flat parsley
2 tb sesame oil
1 tb chopped carlic
2 tb chopped shallots
2 tb unpeeled grated ginger
2 tb soy sauce
1 1/2 c chicken broth
1 tb butter
In a large skillet, heat olive oil over medium high heat. Sear cutlets
quickly to desired doneness; remove from pan and keep warm. Mix herbs
together; coat each cutlet with sesame oil and herbs.
Add garlic, shallots, ginger, soy sauce and chicken stock to pan juices.
Simmer about 8 minutes. Swirl in butter; return to simmer. Arrange venison
slices on plates and spoon sauce over each. Serve immediately.

Fiery Barbecued Venison

Yield: 4 servings
4 venison steaks or medallions
- (about; 4 oz. per portion)
2 ts paprika
1 ts chili powder
1 ts ground cumin
1 ts ground coriander (cilantro)
1 ts sugar
1 ts salt
1/2 ts dry mustard powder
1/2 ts dried thyme leaves
1/2 ts good curry powder
1/2 ts cayenne
-CORIANDER AVACADO CREAM--
1/2 avacado (~ 4 tablespoon)
3 tb sour cream
2 tb fresh chopped coriander
1/2 ts grated lime peel
4 dr tabasco sauce
1 salt
1 pepper
1 olive oil for basting
This Southwestern-style dish from the Cervena venison people packs an
intense flavor punch.
To make the avacado cream, place all ingredients in a processor or blender
and blend until smooth.
Combine all the meat spices in a large bowl. Place the venison in the bowl
and mix to coat well. Brush off excess coating and let stand 1 hour.
Heat the barbecue grill; oil the grill.
Brown venison well over high heat, turning often and basting lightly with
olive oil. When done to your taste, remove from grill, cover with foil and
let stand about 5 minutes; serve with coriander cream.

Venison Burgers

Yield: 8 burgers
1 lb ground venison
3 oz pork fat back, ground
1 salt
1 freshly ground pepper
Because venison has so little fat, you'll need to add some for a juicy
burger. But don't use deer fat - it tastes bad.)
Mix venison, pork, salt and pepper, handling as little as possible. Heat
grill. Brush burgers with vegetable oil and grill about 4 minutes; turn and
cook to desired doneness. Serve on rolls with your choice of condiments.

Venison With Green Peppercorns

Yield: 4 servings
4 venison fillets (6 oz ea)
1 tb green peppercorns
3 oz bourbon whiskey
1 salt
1 freshly ground pepper
1 chopped shallot
1/4 c red wine
1/4 c heavy cream
2 tb butter
1 tb chopped fresh chives, thyme
-or pars; ley
Soak green peppercorns in bourbon for 30 minutes or longer.
Heat butter in a saute pan. Salt and pepper the venison on both sides and
saute quickly, about 2 minutes per side (depending on thickness) for medium
rare. Remove from pan and keep warm.
Add shallots to pan juices; cook 1 minute. Add green peppercorns and
bourbon; boil 1 minute. Add wine and cook down to a fine glaze. Add heavy
cream and continue cooking until sauce coats the back of a spoon. Add herbs
and any meat juices. Serve sauce over venison.

Uncle Buck's Venison Chili

Yield: 8 servings
2 tb olive oil
1 md bell pepper; chopped
2 md onions; chopped fine
2 cl garlic; crushed
1 lb venison; ground
1 lb venison; cut in chunks
8 oz tomatoes; canned
4 tb tomato paste
1 bay leaf
1 ts ground cumin
1 ts oregano
1/4 ts cayenne pepper
1 tb chili powder; mild
1 salt and pepper; to taste
1 c beef stock
2 tb dark brown sugar; to taste
2 cn chili peppers; small
14 oz red kidney beans, canned
Heat olive oil in large saucepan. Add onions, garlic and bell peppers. Fry until soft.
Brown allmeat and add to above.
Stir in tomatoes, tomato paste, seasonings and beef stock with a wooden spoon.
Bring to a boil. Reduce Heat to low and cover. Add chili peppers. Simmer for two
hours, stirring occasionally. Add kidney beans and simmer for another 30 minutes.
Remove bay leaf and serve.

Stuffed Venison Pinwhells

Yield: 8 servings
2 whole venison backstraps,
1 rolled out 1/4 in. thick
1 qt whole milk
2 ts wild game seasoning
1 lb velveeta cheese
1 cn rotel tomatoes with diced
1 chiles
2 lb thinly sliced lean bacon
1/2 c thinly sliced green onions
8 cloves garlic, finely mince

First, prepare the backstrap fillet. It's an extremely tender tubelike
piece of meat about 12 inches long and 2 to 3 inches in diameter. And
because of its shape, it can be cut around the perimeter, 1/4 inch thick,
and rolled out flat. To do this, you need a very sharp knife. Start by
laying out the fillet perpendicular to your body and making a shallow slice
about 1/4 inch deep in the meat. Then, as if slicing through and unrolling
paper towels from a roll, begin working around the outside perimeter of the
fillet until the backstrap comes out looking like a round steak. It takes a
little practice to do ... but you can do it! When the meat is ready, place
both pieces into a glass or plastic container and cover them with whole
milk. You want to marinate the venison for at least 6 hours, but preferably
overnight. The milk tenderizes the deer and helps to remove any unwanted
gamey flavor. After the marination process, remove the meat from the milk
(you can discard the milk), and pat the venison dry with several paper
towels. Then liberally sprinkle both sides with wild game seasoning and rub
it briskly into the meat. At this point, preheat your oven to 400 degrees.
Then, in your food processor, mix together the Velveeta cheese and the
Rotel tomatoes until smooth and creamy. When you're ready to make the
pinwheels, spread a thin layer of the cheese mixture evenly over one side
of the deer. Then place a layer of bacon strips - side by side - on top of
the cheese. Finish up the preparation by lightly sprinkling on a little
sliced green onions and a little minced garlic. Now tightly roll up the
flattened fillets and set them aside momentarily. Then on the same work
surface, lay out another 8 to 10 strips of bacon side by side and put one
of the rolled backstraps on top of them. Now wrap the bacon strips around
the venison and pin them in place with toothpicks. When you are finished,
the backstrap should be completely encased in bacon strips. Repeat with the
other backstrap. All that's left is to take a sharp knife, slice the rolled
venison into 2 inch thick pinwheels, position them on a shallow cookie
sheet, and bake them - uncovered - in the oven for about 40 to 45 minutes.
You'll notice that a light sauce will form in the bottom of the cookie
sheet; you can use this to baste the pinwheels as they cook. The one thing
you don't want to do is overcook the venison - it will come out dry and
chewy instead of juicy and tender if you do! Note: If you don't have
wild game seasoning on hand, you can lightly sprinkle the venison with
salt, black pepper, onion powder, garlic powder, and sweet basil as a
substitute.

Dutch Oven Venison

Yield: 4 servings
4 lb shoulder roast of venison
1 flour seasoned with salt and
1 pepper
3 tb cooking oil
1 onion, sliced
1 green pepper, sliced
1 garlic clove, minced
1 cn tomatoes (16-oz)
1 tb sugar
1/2 c dry red wine
1/2 ts thyme
1 parsley sprig
4 cloves, whole
20 peppercorns
2 bay leaves, crushed
12 juniper berries, crushed
Marinate meat overnight in whole milk. Discard marinade. Pat dry. Roll
roast in seasoned flour and brown in hot cooking oil in Dutch oven. When
brown on all sides, remove the roast from the pot. In the same pan, saute
the onion, green pepper, and garlic over moderate heat for 5 minutes,
stirring often. Add tomatoes, sugar, wine, and thyme to the Dutch oven and
heat. Place the parsley, cloves, peppercorns, and bay leaves on a piece of
double-thickness cheese cloth, and tie with a string into a bag. Add the
bag to pot. When the mixture is boiling, add the browned roast and baste
with sauce. Cover and cook at 350 degrees F. for about 2 1/2 hours, until
tender. Baste several times with pan juices during the roasting, slice
thinly, and serve with pan juices.

Uncle Buck's Venison Kabobs

Yield: 1 servings
1 venison; kabobs
1/4 c cranberry juice
1/4 c olive oil
1/4 ts fresh garlic
1/4 ts onion salt
1/4 ts celery salt
1/4 ts black pepper
1/4 ts sweet basil
1/8 ts ginger
1 mushroom
1 onions
1 green peppers
1 cherry tomatoes
Recipe by: Uncle Buck's Venison, Littleton, NH Mix juice, oil and spices.
Marinate the venison kabobs overnight or at least 4 hours in the refrigerat
Thread the kabob on skewers. Alternate skewered meat with mushrooms, onion
and green peppers. Grill over hot fire for several minutes. Do not overcoo
While cooking, baste meat and vegetables several times with leftover marina
Serve on a warmed platter.

Venison Goulash Soup

Yield: 12 servings
5 1/2 lb lean venison, cut into 1
-1/4-inch c; ubes
5 oz lard
5 1/2 lb onions, sliced
5 oz sweet paprika
1 tb hot paprika
1 1/4 qt red wine
3 1/8 qt water
2 lg potatoes, peeled and
-quartered
3 carrots, peeled and
-quartered
2 apples, peeled, cored and
-quartered
1 peppercorns
1 juniper berries
3 bay leaves
1 a few piment seeds (??)
3 stalks celery, thinly sliced
2 bn parsley, chopped
1 sour cream to taste
Best made in large quantities. Recipe therefor serves 12.
In a large pot, melt some of the lard and brown the meat in batches. Add
more lard as required. Remove the meat and reserve. Fry onions until
browned. Remove onions from pot and reserve. Add remaining lard. Add
paprika and stir well. Slowly add red wine and water, continuing to stir
to make sure there are no lumps of paprika. Add meat and onions to pot
again. Add potatoes, carrots, apples and spices. Quantities are
approximate, use more, or less, as you wish. Cook gently, covered, for 3
hours. Check occasionally, and add more water as required. Remove coarse
spices, and add celery and parsley. Serve with a bowl of sour cream, so
each person can help themselves.

Venison Cheese Ball Soup

Yield: 6 servings
1 lb ground venison
1 tb margarine
1 md onion, chopped
1 clove garlic, minced
1 (28 ounce) can whole
-tomatoes, mash; ed
18 oz of tomato juice
1 (15 ounce) can tomato sauce
1 (15 ounce) can pinto beans
1 tb worcestershire sauce
1 ts basil
1 ds pepper
2 eggs
1/2 c grated parmesan cheese
1/2 ts thyme leaves
1/2 c finely rolled saltine
-cracker crumb; s
4 c shredded cabbage
Brown meat in margarine and set aside to cool. Place onion, garlic,
tomatoes, tomato juice, tomato sauce, beans, Worcestershire, basil and
pepper in large covered kettle. Bring to a boil, cover and simmer for 30
minutes. Combine eggs, Parmesan, thyme, crackers and browned venison. Mix well.
Shape into 1-inch balls. When soup has simmered for 30 minutes, stir in cabbage
and drop in venison cheese balls. Cover and simmer for
another 30 minutes.

Hearty Venison Soup

Yield: 6 servings
4 tb corn oil
1 lb venison, cubed
1 lb sweet italian sausage
28 oz can tomatoes
3 c water
1 c chopped onions
1 tb worcestershire sauce
2 potatoes, peeled, cubed
1 c celery, sliced
In large kettle, heat oil, add venison, and brown all sides. Remove meat
with a slotted spoon and set aside. Add sausage, sliced, to kettle and
brown on all sides. Drain off drippings. Add tomatoes (broken up with a
spoon), water, onion, Worcestershire sauce, and browned venison. Heat to
boiling. Reduce heat to simmer, cover and cook until almost tender - about
1 1/2 hours. Add cubed potatoes and sliced celery and simmer until
vegetables and meat are tender, about 1 hour more.

Smoked Oriental Venison Jerky

Yield: 1 servings
4 lb venison roast
1/4 c salt
1/4 c brown sugar
2 c water
1 c apple cider/or cider vinegar
1/2 c soy sauce
2 oz bourbon or brandy
1/2 ts onion powder
1/2 ts garlic powder
1 ts grated ginger
1 ts grated orange peel
6 white cloves (optional)
Serves many people.
Trim fat from venison and cut into 1/4- to 1/2-inch thick slices. Place
meat into the marinade made by combining the above ingredients in a glass
or ceramic bowl. Marinate at least 8 hours in a cool place. Remove to a
rack and allow to air dry until they become glazed. Do not rinse. Smoke for
12 to 16 hours depending on degree of desired dryness. Use approximately 3
panfuls of hickory or cherry wood chips to add flavor.

Deer Jerky

Yield: 1 servings
4 lb venison
4 tb onion powder
1 1/2 ts black pepper
1 1/2 ts garlic powder
2 pinches salt
1/2 ts italian seasoning
1 c worcestershire sauce
1 c soy sauce
1 ts texas pete
Serves many people.
Cut venison into 1/3-inch strips or less, cutting with the grain. Combine
rest of ingredients. Place meat in pan or dish and pour marinade over
meat. Let stand 24 hours in refrigerator. Remove from refrigerator and
place foil in bottom of oven to catch drippings. Insert toothpicks through
one end of strip of meat and hang from over rack. Rack should be at highest
setting. Bake at 150F for 4 hours or until dried to taste.

Venison Jerky

Yield: 1 servings
2 lb venison
1 c soy sauce
1 ts lemon juice
1/2 ts black pepper
1/4 ts garlic
Cut the venison in strips approximately 1/4 x 1 x 8-inches. Mix all
ingredients and marinate venison approximately 10 hours turning once every
hour. Smoke venison on grill until completely dry or you may use oven on
low heat with venison spread out on broiler pan.

Venison Chops In Tomato Soup

Yield: 4 servings
8 ea chops
1 salt & pepper
1 garlic powder
1 cn tomato soup
1/2 ea green pepper, chopped
1/2 ea med. onion
1 1/3 c minute rice
Put salt, pepper & garlic powder on chops. Brown in oil in electric
skillet. Pour tomato soup in skillet.
Add green peppers & onions. Simmer 1 or 1 1/2 hrs.
Turn skillet off & add minute rice. Let stand until sauce is absorbed.

Venison Chops And Rice

Yield: 6 servings
6 ea chops
6 tb uncooked rice
6 ea slices onion
6 ea slices tomato
1 cn chicken broth
Brown chops on both sides. Grease casserole dish well. Put 1 tb rice for
each chop in bottom of dish.
Place chops on rice. Put slice of onion, tomato & pepper on each chop.
Cover with chicken broth. Bake 1 hr. at 350 degrees.

Venison Roast Burgundy

Yield: 12 servings
6 lb roast
1 ea celery stalk with leaves
2 ea carrots, quartered
1/2 c dry red wine
2 ea med. onions, quartered
1 salt & pepper
1 ea crumbled bay leaf
1/2 ts rosemary
1/2 ts marjoram
Place roast in center of piece of heavy aluminum foil large enough to
completely wrap it. Put in shallow pan; fold foil up around meat pan
fashion.
Brown under broiler. Add vegetables; brush them with melted butter or fat
& brown also. Season meat with salt, pepper & herbs. Add wine. Bring foil
up around meat & seal the edges with a double fold. Place in 300 degree
oven for about 3 1/2 hrs. (If longer time is available, roast in 250 degree
oven for about 4 1/2 hrs.). Remove meat to a hot platter. Simmer juices in
saucepan until slightly thickened, correct seasonings & serve.

Onion Buttered Deer Steak

Yield: 1 servings
--BUTTER SAUCE--
1/2 c butter
1/4 c minced onion
2 ts worcestershire or soy sauce
1/2 ts dry mustard
1/2 ts freshly ground pepper
In small saucepan, combine ingredients. Heat together until butter melts.
Broil 3 to 4 inches from heat for 10 to 12 minutes each side for rare, 14
to 16 minutes for medium, brushing with butter mixture.

Venison Pepper Steak

Yield: 8 servings
2 lb venison steak, cut in strips
----MIXTURE
1/2 c flour
3/4 ts salt
1/4 ts pepper
1/2 c shortening
1 cn stewed tomatoes, save juice
3/4 c chopped onion
2 c water
1/2 ts garlic powder
2 ea beef bouillon cubes
3 ea green peppers, cut in strips
2 ts worcestershire sauce
Melt shortening in large skillet. Roll venison in flour mixture, using all
the mixture. Brown meat in hot shortening, add the liquid from tomatoes,
water, onion, garlic powder & bouillon cubes. Cover & simmer 1 1/2-2 hrs.
Uncover, stir in worcestershire sauce, add pepper strips, cover & cook 10
minutes more. Add the tomatoes,cook until tomatoes are hot (about 5
minutes). Serve over hot cooked rice. This makes a delicious hunting camp
supper, served with tossed salad, hot garlic bread, & fruit for dessert.

Venison Rib Barbecue

Yield: 4 servings
----MARINADE----
1 c sugar
1/4 c vinegar
1/4 c salt
1 slice of bacon
1 slice of onion
1/4 ts chili powder
-BARBECUE SAUCE-
1 ea chopped onion
6 oz tomato juice
1/2 ts oregano
1/2 ts basil
1/2 ts marjoram
1 ea stalk of celery
1 ea chopped carrot
Clean as much fat off ribs as you can. Marinate overnight. Dry pieces &
roll in flour, fry until light brown. Remove from skillet & arrange in a
large fry pan or skillet. Cover with barbecue sauce & bake until tender at
350 degrees.

Venison Suey

Yield: 4 servings
1 lb steak, cut in thin strips
2 tb oil
4 oz drained mushrooms
1 1/2 c sliced celery
1 c sliced green pepper
1/2 c sliced onion *
2 tb soy sauce
2 tb cornstarch
1/2 c water
In skillet, brown venison steak in oil. Add vegetables, soup & soy sauce.
Cover, cook over low heat 20 min. or until meat is tender. Stir now & then.
Blend cornstarch & water then stir into meat & vegetables. Cook, stirring
until thickened. Serve with hot rice. * onions can be substituted with 1
can beef or onion soup for every 1/2 cup onions.

Oven-Barbecued Venison Ribs

Yield: 8 servings
2 lb venison ribs
1 vegetable oil
1 salt & pepper
2 tb vinegar
2 tb brown sugar
1 ts prepared mustard
16 oz tomato sauce
In a 2-qt. baking dish or roaster arrange ribs. Brush lightly with cooking
oil & sprinkle with salt & pepper. Bake at 325-350 degrees until fairly
well done, turning once. Pour off any juices. Combine vinegar, brown sugar
& mustard with tomato sauce & pour over ribs. Bake until done, basting
occasionally with sauce.

Don's Venison Chili

Yield: 6 servings
4 lb boneless, cubed venison
2 jalapenos seeded & chopped
3 tb bacon grease
3 tb soy sauce
5 tb fresh ground cumin
1/2 c chopped green bell pepper
5 garlic cloves minced
2 onions chopped
1 1/2 cans of beer [*not lite]
8 oz can tomato sauce
1/2 ts cayenne pepper
2 c stewed tomatos
6 jalapenos fresh & whole
2 tb masa harina
1/2 ts salt
1 oz jack daniels whiskey
Brown meat in bacon grease. Saute the onions, the chopped jalapenos, & the
Bell peppers in the bacon grease until the onions start to become
transparent. Meanwhile bring the beer & whiskey to a boil and add the meat,
seasonings, except for 1 Tblpsn of cumin, & the onions/peppers to the pot.
Allow to boil for 5-7 minutes. Reduce the heat to medium then add the
tomatos & tomato sauce. Stir occassionally while continuing to cook for 30
minutes. reduce heat to simmer and cook for 1 hour.

Venison Chili Ala Fred

Yield: 4 servings
1 lb venson [ground]
1/2 c onions [chopped]
1/2 ts salt
1/4 ts pepper
4 c tomatoes [canned & chopped]
3/4 c catsup
1 cn (15« oz) kidney beans
1) Combine the venison, onions, salt and pepper, and brown in a
skillet, stirring `til crumbley...
2) Add the remaining ingredients, and
simmer for 45 min or `til it is of the desired consistancy..

Savory Venison Chili

Yield: 6 servings
1/4 lb slab bacon, cut into 1/4
-dice
1 md onion, coarsely chopped
6 md carrots, peeled, halved
-lengthwise; and cut into 1
2 ts chili powder
2 ts ground cumin
1 ts dried marjoram or oregano
1/4 ts red pepper flakes
2 lb venison shoulder, cut into
-1/2 cube; s
1 cn italian plum tomatoes,
-crushed (28; oz)
1 1/2 c defatted chicken broth (or
-beef bro; th)
1/2 c red wine
1/4 c tomato paste
1 cn dark-red kidney beans,
-drained (16; oz)
1 c baby lima beans
3 c cooked rice or barley (opt)
I like to start off this chili with bacon. Once it browns, use 2
tablespoons of the bacon fat to wilt the vegetables - then one more tablespoon of the fat should be enough to brown the venison. Since the meat
is lean, brown it quickly over high heat.
1. Brown the bacon in a skillet over medium heat for about 10 minutes or
until golden brown. Remove bacon with a slotted spoon and set aside.
Reserve 3 tablespoons of bacon fat; discard the rest.
2. Place 2 tablespoons of the bacon fat in a casserole; add the onion and
carrots, sprinkle with chili powder, cumin, marjoram and red pepper flakes,
then cook for 5 minutes. Add the reserved bacon.
3. Pour the remaining tablespoon of bacon fat back into the skillet. Brown
the venison over medium-high heat in small batches and remove to the
casserole with a slotted spoon. (The meat should brown quickly, so raise
the heat to high if necessary.)
4. Add the tomatoes, broth, wine and tomato paste. Bring to a simmer and
cook, uncovered, for 40 minutes, stirring occasionally. Reduce the heat if
the chili begins to boil.
5. Add the kidney beans and lima beans, then adjust the seasonings. Simmer
10 minutes longer or until meat is tender.
6. Serve the chili hot in 6 bowls (over rice or barley, if desired).

Venison Hamburger Rice Pie

Yield: 5 servings
1 lb ground venison, browned
1 and drained
1/2 c bread crumbs
1/4 c green pepper, chopped
1/4 c onion, chopped
1 1/2 cn tomato sauce
2 1/2 c cooked rice
1/2 c grated cheese
1 salt and pepper to taste
Combine venison, bread crumbs, green pepper, onion and 1/2 can tomato sauce
in large pie shell. Mix rice, cheese, salt and pepper and 1 can tomato
sauce; place mixture on top of first mixture and spread other half can of
tomato sauce over top. Bake in pie pan at 375F for about 35 minutes.

Venison Hash

Yield: 5 servings
1 1/2 lb ground venison
3 lg onions, diced
1 lg green pepper, diced
1 cn 16 oz. tomatoes
2 ts salt
1/3 ts chili powder
1 sm red pepper, diced
1/2 c chopped chiles (optional)
Preheat over to 350F. In large skillet cook and stir venison, onions, and
peppers until meat is brown and vegetables tender. Drain off the fat and
stir in tomatoes, salt, pepper, chili powder, red pepper and chiles. Heat
through and pour into covered casserole dish. Bake 1 hour stirring a couple
times while cooking.

Venison And Potato Loaf

Yield: 5 servings
1 lb browned ground venison,
1 drained
4 c potatoes, peeled and sliced
1 tb onion, chopped
2 ts salt
1 pepper
3/4 c canned milk
1/2 c oats
1/4 c catsup
5 tb onion, chopped
Mix potatoes, 1 tablespoon onion, 1 teaspoon salt and dash of pepper
(together and place in a 2 to 3 quart casserole. Then mix rest of
ingredients together and spread this mixture over potatoes. Bake at 350F,
covered, 30 to 45 minutes or until potatoes are tender.

Venison-Beef Stew

Yield: 5 servings
1 lb venison
1 lb beef
1 adolph's meat tenderizer
1 water
2 7.6 oz. cans stew starter
4 carrots, chopped
1 8.5 oz. can sweet peas
1 md onion, diced
5 md potatoes, diced
4 celery stalks, chopped
4 tb butter
2 beef bouillon cubes
1 bay leaf
2 ts kitchen bouquet
1 garlic clove, minced
1 ts worcestershire sauce
Cut up venison and beef into bite size pieces. Sprinkle with Adolph's meat
tenderizer. Let set for 10 minutes; then brown meat. Add water and rest of
ingredients and bring to a boil. Reduce heat, cover and simmer for 1 1/2
hours or until meat and vegetables are tender. Use large 4-quart pot.

Venison Pizza

Yield: 7 servings
1 lb ground venison
6 c unbleached flour
1 1/2 c buttermilk
4 tb butter or margarine
4 tb honey
1/2 ts salt
1 package of yeast
1/4 c warm water
3 c grated cheese
1 sm onion, chopped
2 cn pizza sauce
1 chives (optional)
1 oregano
1 garlic powder
1 pepper
1 thyme
First, measure flour into large bowl. In a separate container combine
buttermilk, butter, honey and salt. Heat the buttermilk mixture to
lukewarm. Dissolve yeast in warm water. Add yeast and milk mixture to
flour and combine to make a firm dough. Turn dough out and kneed for about
6 minutes, or until it is smooth and elastic. Put the dough in a greased
bowl, cover and let rise until double in bulk, about 1 hour. While dough is
rising, prepare the toppings. Grate plenty of cheese.
Chop some onions and some wild chive if you have some handy. Fry venison,
crumbling it as you fry. When dough has risen, punch it down, divide it in
half, and roll out the two parts to fit your baking sheets. The dough
should be about 1/4-inch thick. Let the rolled out dough rise for about 15
minutes. Spread a generous amount of pizza sauce on the dough. Sprinkle on
plenty of oregano, garlic powder, pepper and a little thyme. Top with
grated cheese and the crumbled venison. Bake at 350F for 20 to 30 minutes.

Venison And 4-Beans

Yield: 5 servings
2 lb venison
1 lb bacon
1 cn pork and beans
1 cn lima beans
1 cn kidney beans
1 cn navy beans
1/2 onion, cut up
1 green pepper, cut up
1 c mustard
1 c catsup
1 ts brown sugar
1 ts salt
1 ts pepper
Brown venison and bacon. Put all ingredients in crock pot and crook for 4
hours on high temperature setting.

Crock Pot Venison Barbecue

Yield: 7 servings
3 lb venison stew meat
1 c onion, diced
4 garlic cloves, chopped
1 c red wine vinegar
1/2 c worcestershire sauce
2 ts lawrey's natural choice
1 seasoning for meat
2 ts seasoned salt
1 lb seasoned bacon
2 c catsup
1/2 c molasses
1/2 c brown sugar
Place venison, onion, garlic, vinegar, Worcestershire sauce and seasoning
in crock pot. Cook on high for 1 to 2 hours until meat is cooked. Cook
bacon and crumble or chop. Add bacon, catsup, molasses and brown sugar.
Turn crock pot on low and heat for the rest of the day. Serve over rice
potatoes or toast. NOTE: Venison can be substituted with any red meat,
just cut in 1-inch cubes.

Barbecue Venison Chops

Yield: 4 servings
20 venison chops
6 oz beer
1 lg onion, chopped
4 pats of butter
2 oz garlic
Place aluminum foil on hot grill with sides folded up, so there is no
runoff of juices. Place chops on foil. Add beer, chopped onion and
butter. Sprinkle garlic salt on chops each time you turn them. When chops
are done, remove foil from grill. Place chops back on grill and sprinkle
with garlic salt each time you turn them until charcoal black.

Venison Steaks In Wine

Yield: 2 servings
2 sm venison steaks
1 tb butter
1 dash of fennel
1 garlic salt
1 basil
1 white cooking wine
Melt butter in frying pan over medium heat. Put steaks in pan and add
fennel, garlic salt and basil. Cook for 5 to 10 minutes or until done to
your liking.

Country Style Venison Stew

Yield: 6 servings
1/2 lb bacon or salt pork
2 lb venison steak
4 tb flour
6 c water or beef stock
1 lg tomato, chopped
2 md carrots, sliced
2 md stalks celery, sliced
2 md potatoes, in 1 cubes
1 dozen small white onions
1 tb chopped parsley
1 c fresh green peas
1 salt and pepper to taste
Cut bacon into 1" cubes and saute in large saucepan until lightly browned.
Remove and set aside.
Cut venison into 1 1/2 or 2" pieces and brown over high heat in 4 T bacon
drippings. Stir in flour. Lower heat and let brown 2-3 minutes, stirring
several times. Add liquid and let it simmer 1 hour or more until venison
begins to get tender, add more liquid as necessary.
Add all the other ingredients, except peas, and continue to simmer to make
a thick stew. Simmer peas in a separate pan until done. Strain and spoon
over or around stew when served. Great accompanied by buttered corn muffins
and a salad.

Crock Pot Venison Stew

Yield: 6 servings
2 lb venison cubes
2 tb oil
3 stalks celery, diced
1/2 c chopped onion
2 cloves garlic, minced
1 tb parsley, chopped
1/2 c water
1/2 c dry red wine
1 c tomato sauce
1 salt and pepper to taste
1 oregano
1 basil
Brown meat in oil. Place celery and onion at the bottom of the crock pot.
Add browned meat and remaining ingredients. Cook on low for 7-10 hours.

Hungryman's Stew With Venison

3 lb venison
2 onions, chopped
3 tb worchestershire sauce
2 lb potatoes
1 cn green beans
1 cn wax beans
1 cn corn
1 lb carrots, sliced
2 qt water
2 ts seasoned salt
1 ts pepper
2 ts oregano
2 ts garlic powder
4 tb cornstarch
Cut venison into chunks. In a large stew pot, lightly brown venison with
chopped onions and Worchestershire Sauce. Cut potatoes into cubes. Add
potatoes, green beans, wax beans, corn, carrots, water, seasoned salt,
pepper, oregano, and garlic powder.
Bring mixture to a boil, then turn down to simmer. Stir often. Simmer 2 1/2
to 3 hours. For last 1/2 hour, take some juice from the stew pot, and add
cornstarch. Stir until dissolved. Add back into mixture.

Venison Swiss Steak

Yield: 4 servings
4 venison steaks 1/2 lb each
1/3 c flour
1/4 ts pepper
1/8 ts seasoned salt
4 tb cooking oil
1/2 c minced onion
6 fresh sliced mushrooms
1 beef bouillon cube
Mix dry ingredients and dredge each steak. Heat cooking oil over medium
heat in a heavy frying pan and brown steaks. When steaks are turned
onion, mushrooms and brown. Add 2-1/2 cups water and bouillion cube,
cover and simmer for one hour or until a fork can easily be withdrawn from
meat. Misture can be thickened to desired consistency with remaining
flour mixture.
Serve over hot buttered noodles, potatoes, bread or toast.

Deer Heart And Kidney Stew

Yield: 1 servings
1 heart and kidneys from deer
1 ea onion, minced
1 cn mushroom soup
1 c wine, red
4 c water
1 tb butter or margarine
1 salt & pepper to taste
1 noodles, rice, saffron rice
Boil heart and kidneys in lightly salted water to cover until tender. Cool
and slice into bite-sized pieces. Saute onion in butter until transparent.
Add remaining ingredients, including 1 cup of broth in which meat is
boiled. Allow to simmer for about 15 minutes more. Serve over noodles or
rice. Wild rice is also excellent with this.

Fried Deer Heart

Yield: 1 servings
1 ea deer heart per person
6 tb flour
8 tb cracker crumbs
1/2 c milk
2 tb bacon fat or oil
1 salt & pepper to taste
Slice deer heart thin, add salt and pepper. Roll in flour, dip in milk, and
roll in cracker crumbs, and fry on both sides to golden brown. Eat now or
add broth and simmer for 3 to 5 minutes. Drain and serve hot. Hearts can be
washed and marinaded if desired.

Big Buck Steak II

Yield: 1 servings
1 ea round steak, 1-1/2 to 2 in.
1 marinade, selected
1 tb garlic butter
1 ea onion, finely chopped
1/2 ts flour
2 tb catsup
2 tb olive oil
4 tb water
1 salt & pepper to taste
1 paprika to taste
Dry the marinaded steak and brush with melted garlic butter. Add salt and
pepper. Sear on both sides in a little bacon fat, in a black iron pot. Add
remaining ingredients and cover, cooking over moderate heat for an hour and
a half or until tender. If water cooks down, add wine to replace. Full
range of modification to this recipe include tomato sauce instead of
catsup, more or different seasonings, added vegetables to cook. Spicier
includes bay leaf, clove of garlic, dash of rosemary, thyme, basil or sage.
Note: Use hickory smoked salt instead of regular.

Big Buck Steak I

Yield: 1 servings
1 ea round steak, 1-1/2 to 2 in.
6 tb flour
1 cn mushroom soup
1 salt & pepper to taste
2 tb frying fat
If you kill a big buck and know he will not be as tender as my spikehorns,
cut a round steak about 2 inches thick, dredge in flour, let stand for an
hour and then reflour the wet spots. Sear on both sides in a hot,
lightly-greased skillet or black iron pot. Now pour the can of soup
directly onto the center of the steak, then add enough hot water to cover
the meat. Cover the pot or skillet, cook in a moderate (375) oven for about
2 hours or until tender. Suggestions: TRY adding cut up turnips and fresh
green beans around the meat, just before pouring the mushroom soup on.

Deer Marinade V

Yield: 1 servings
1 lb carrots, raw
1 lb onions, yellow
1/2 lb celery, incl. tops
8 c vinegar
4 c wine, red
1 tb parsley, chopped
3 ea bay leaves
1 ts thyme
1 ts peppercorns, crushed
1 tb allspice, whole
1 ts salt
Saute carrots, onions and celery, finely chopped, in 4 Tbsp fat. Don't cook
so hot that vegetables become browned. Add remaining ingredients and boil
then simmer, covered, for 1/2 hour. Allow to cool and you are ready to use.
Cover the meat completely if possible. If not, turn every 1/2 hour while in
marinade. Otherwise, if meat fully covered, turn about every 3 hours. Keep
meat in marinade for from 2 hours to 48 hours depending on your assessment
of the tenderness and flavor of the deer. Refrigerate if more than 8 hours.
Keep marinade, strained, for gravy or soup flavoring.

Deer Marinade IV

Yield: 1 servings
1 ea wine, dry white, bottle
1 c vinegar
1/2 c oil, any type
1 ea onion, large, sliced
2 ea carrots, large, sliced thin
4 ea shallots, chopped
3 ea parsley, chopped, sprigs
1 ts salt
6 ea peppercorns, crushed
4 ea juniper berries
1/4 ts thyme
Place cutup and chopped vegetables around meat in a large bowl. Pour mixed
liquids over it. Oil rises to the top and retains flavor of marinade. Use
for 2 hours to 48 hours, dependent on how you assess the tenderness and
flavor of the meat. Retain marinade liquid for soup base, gravies or reuse
later. Keep meat in refrigerator if not cooking the same day. OPTIONS: Omit
juniper berries. Add rosemary or tarragon with or in place of thyme.

Deer Marinade III

Yield: 1 servings
1 ea lemon, juice of
1/2 c vinegar, wine
1/4 ts tarragon
2 ea onions, sliced
1 ts chili powder
1/2 c water
2 ts salt
2 ea bay leaves
1/4 ts pepper, black
1/2 c tomato catsup
1 ea garlic clove, crushed
Mix ingredients in a large bowl. Place meat therein and turn several times.
Cover. Marinade for from 2 hours to 48 hours, dependent upon your
assessment of tenderness and flavor. Save marinade for soups, gravies, or
later use with another meat. Hugg's Note: The use of chili powder is
questionable (unless you are a Texan, when it becomes basic.

Deer Marinade II

Yield: 1 servings
2 c wine, dry
2 c vinegar, white
6 ea bay leaves
12 ea cloves, whole
1 tb peppercorns, black, whole
1 ea onion, large, sliced
Combine ingredients and place meat in a bowl. Pour marinade over meat and
cover for from 2 hours to 48 hours (refrigerate if cooking is not planned
same day). Turn meat several times. Save marinade as basting sauce, repeat
use, gravy flavoring or soup additive. You should judge meat tenderness and
flavor to decide how long to marinade. Hugg's Note: If meat is badly
bloodied, add 2 Tbsp salt and increase vinegar by 1 Cup.

Deer Marinade I

Yield: 1 servings
2 c wine, claret or other red
2 c vinegar
1 ts worcestershire sauce
1 ea bay leaf
2 ea cloves, whole
1 salt, pinch
4 cups of either wine or vinegar may be used in place of the combination.
Marinade as short as two hours or up to 48 hours, depending on how you
judge the tenderness and tastiness of your game. Save the marinade and use
again or add to gravies and soups (sparingly). Note: Hunt TROPHIES
FOR THE POT (Spikes & Forkhorns). ADJUSTMENT: 12 crushed green peppercorns
and a few black.

Deer Sauce II

Yield: 1 servings
1/4 c marinade, strained
1 c jelly, strained
1 tb lemon juice
1 ea ginger, powdered, pinch
2 tb whiskey, scotch/bourbon
Heat and blend thoroughly in a small sauce pan. Serve in a preheated gravy
boat for individual use.
Note: Muscadine jelly is the very best with deer.

Deer Sauce I

Yield: 1 servings
1/2 c jelly, currant or grape
4 tb butter
1/2 ts dried herbs
Melt and blend in a sauce pan; serving in a gravy boat for individual use.
Pick your favorite herbs, usually aromatic ones such as sage, cloves or
allspice.
Suggestions: USE muscadine jelly, a perfect taste to compliment deer.

Boiled Deer Tongue

Yield: 1 servings
1 ea deer tongue
1 tb salt
4 ea peppers, whole
3 ea bay leaves
2 ea cloves, whole
Use ingredients above for one deer tongue, and add equal increase for each
added tongue to cook. Wash the tongue(s) well and cover with water in a
pot. Add spices and salt and simmer covered until tender. Remove from the
water and peel off the outer covering, which is a modified 'skin' of
sensory cells.
Serve hot or cold with any of the myriad deer sauces listed here. You may
spice it up to suit yourself during cooking.

Barbequed Deer Ribs I

Yield: 1 servings
1 c catsup
1/4 c vinegar
1/4 c worcestershire sauce
1 ts salt
1 ts pepper, black
2 ts chili powder
1/4 ts cayenne pepper
2 ea onions, finely chopped
1 1/2 c water
Split washed ribs into spareribs. Cover with sauce, cover the pan and bake
in a moderate oven (350) for an hour. Uncover and continue to bake for
another 30 minutes. Turn during last half-hour several times, to brown. You
pick your favorite barbeque sauce.

Deer Sausage II

Yield: 1 servings
2 lb bacon, smoked, unsliced
5 lb deer meat, lean
1 tb sage, rubbed
1 tb smoked salt
Grind meats, blending together thoroughly with salt and sage. Smoke in
links or cook in patties in a pan.

Boiled Deer Ardennes

Yield: 1 servings
2 lb deer, lean
4 tb flour
1 c brown vinegar
1 c water, cold
1 ea onion, small, chop fine
1/4 ts cloves, ground
1/2 ts ginger, ground
1/2 ts salt
1/8 ts pepper, black
Cut deer into bite-size pieces. Boil chunks of deer in water seasoned well
with salt and pepper. Remove and drain well. While boiling deer, make a
gravy: Mix 4 Tbsp flour with cold water to make a thin paste. Place in
saucepan or frying pan. Add all other ingredients, stirring well over
medium heat until a smooth gravy is formed. Pour gravy over deer chunks
immediately before serving. Time it and take great care that all is piping
hot.
VARIATION: Boil deer in seasoned broth by adding a small amount of any
popular marinade or herb/seafood seasoning.

Herb Marinaded Deer Roast

Yield: 1 servings
1 ea deer roast
4 tb peanut oil
1 ea onion, chopped
2 ea garlic clove, minced
4 tb flour
1 c beef broth
1 ea tomato, peeled and chopped
1 ts thyme
1 ts tarragon
1 salt & pepper to taste
Cook deer over hot charcoal for 3-4 hours, basting often with the marinade,
but reserving one cup for the sauce. Heat oil in a pan and add onion and
garlic. Saute for 5 minutes and sprinkle on flour. Cook and stir over
moderate heat for 15 minutes or until flour is brown. Stir in the broth and
reserved cup of marinade and bring to a boil. Reduce heat. Add tomato and
herbs. Simmer one hour. Correct seasonings. Serve with meat.

Venison Ham

Yield: 1 servings
2 tb flour
2 tb vegetable oil
3 c water, hot
2 ea onions, large, chop coarse
9 oz mustard pickles
3 tb vinegar
3 tb pancake syrup
4 tb worcestershire sauce
12 oz chili sauce
1 cayenne pepper (to taste)
1 salt & pepper to taste
1 ea deer ham, large
Combine flour and oil and cook over medium heat, stirring constantly, to
make a roux. Add hot water gradually, stirring to blend. Place ham in
roasting pan. Surround roast with onions, sprinkling some over top. Salt
and pepper liberally. Pour roux over roast. Cover pan and bake one hour at
350 degrees. Make a sauce with remaining ingredients. Pour sauce over roast
and bake three more hours, uncovered for the last hour. Slice and serve
with gravy over rice.
Suggestions: To decrease wild taste of deer, marinate in buttermilk
overnight.

Charlie's Deer Stew

Yield: 1 servings
3 ea venison (to 4 lb)
1 flour
3 tb bacon fat
1 1/2 c hot water
1 c wine, dry red
1 ts mixed thyme, basil, marjoram
1 ts dried parsley
1 ea onion, large
1 1/2 ts salt
1/2 ts coarse red pepper
3 ea carrots, scraped/quartered
3 ea potatoes, scraped/quartered
Remove sinews and bones from deer; cut meat into bite sized pieces & roll
in flour. Brown in bacon fat, wine, herbs, onions, salt and pepper. Cover
pot and and bring to a boil. Lower heat and simmer two hours. Add carrots &
potatoes. Cover and simmer 1 hour, adding more hot water if needed. When
meat is tender and vegetables done, serve hot with french bread.

Deer Soup Stock

Yield: 1 servings
2 ea deer bones, cracked, large
1/8 ts nutmeg
1/16 ts mace
12 ea peppercorns, green, crushed
8 c water
1/4 ts smoked salt
Crack deer bones after removing from meat (large ham bone & pelvic bones,
etc). Place in large stew pot, add seasonings. Bring to a boil, then cover
and simmer for three hours. Strain stock through tea strainer, then through
cloth to remove any particles. Allow to cool, then skim off any fat which
accumulates. Use as base for soup or stew.

Deer Sausage Peperone

Yield: 1 servings
5 lb deer, ground
5 lb pork butt, ground
1 lb pork fat, ground
2 1/2 oz sausage seasoning
SEASONING: Dan-Dee Seasoning Metairie Louisiana Mix ground meats with
seasoning and form into patties 3" in diameter, 3/8 " to 1/2 " thick. Place
patties on squares of waxed paper, four high, and place six squares in a
plastic zip-loc bag and freeze. Recipe makes 78 patties when 5-5-1 pounds
of meat used.
IMPROVE by using smoked sow belly (Kroger, bacon department) instead of fat
pork, This gives smoked flavor to sausage.
Makes a very lean sausage which needs water to cook

Deer And Barley Soup

Yield: 1 servings
2 ea deer shanks (or equal)
1 c barley, pearl
1 c peas, green split
2 ea onions, chopped
2 ea garlic clove, finely chopped
1 ea bell pepper, seeded, chopped
14 c beef or chicken stock
4 tb butter
1 tb salt
1/4 ts pepper
Brown garlic, onion and pepper in butter. Add deer, cut into 1" pieces, and
brown lightly. Add stock and remaining ingredients and bring to a boil.
Cover and simmer for 2-3 hours, until meat is tender. Season according to
taste.
Shank took 3 hours to become tender

Venison Ragout With Onions

Yield: 1 servings
2 lb deer neck and shank
24 ea pearl onions
1 1/2 ea onion, chopped
1 lb fresh mushrooms, chopped
1 tb tomato sauce
3 tb wine, sherry or port
2 c beef stock
2 c wine, dry red
3 tb flour
1/4 ts salt
2 tb butter
Cut meat from bones into chunks about 3/4". Heat 1/4 stick of butter in a
large steel or aluminum pot. Add 1 tsp olive oil to retard burning. Brown
deer chunks until well-seared, then add sherry or port and cook for 10
minutes more. Remove from pot and set aside. To the liquid remaining in the
pan add pearl or chopped onion and brown until golden. Add tomato paste,
stirring in well. Add flour and stir into mixture. Return deer to pot,
adding stock. Add 1/3 the red wine, bring to a boil, then simmer for 3
hours or until tender, adding wine by 1/3 until used up. Add mushrooms 30
minutes before serving. Serve over buttered noodles or rice.
Suggestions: Leave out mushrooms and substitute chopped carrots at start

Deer Sausage I

Yield: 1 servings
10 lb deer meat, lean
10 lb pork, fresh, lean
3 oz water
1 oz pepper, black
3/4 oz ginger, ground
1 1/4 oz nutmeg
1/2 oz allspice
1/2 oz paprika
2 ts garlic powder
12 oz salt
1/2 lb dried milk
2 1/2 ts liquid smoke
Grind together the two meats, mix thoroughly. Add measured water. Mix
spices thoroughly and mix well into meat mixture. If sausage is to be
smoked, omit the liquid smoke. You may stuff sausage into casings, making
6-8" links, or make into patties for freezing. To cook, place in a frying
pan with a cover, adding water to the 1/3 mark on the sausage. Boil for 15
minutes covered, then remove. Drain most of the fat from the pan; replace
sausage and brown. Make gravy in pan after sausage done.

Smoked Deer Ham I

Yield: 1 servings
1 ea deer ham, 8-10 lb
3 tb red pepper
1/2 c salt
1/4 c vinegar
4 tb pepper, black
Wash ham carefully and trim away fat or cartilage. Make small slits in meat
with sharpe knife about 2 in. apart and 1 in. deep, all over the roast.
Make a paste of the ingredients and stuff each cut slit with a small
teaspoon of seasoning paste. Rub remaining seasoning over outside of roast.
Seal tight in a container and refrigerate for 24 - 48 hours, turning over 2
or 3 times. When ready to cook, place on spit over coals and smoke
approximately 4 - 5 hours. When done, wrap in foil and keep very warm till
serving.
Hugg's Note: Electric skillet with hickory nut hulls make excellent smoke
generating stuff. Also green maple, bay.

Venison Benison

Yield: 1 servings
1 ea deer fillet, med size
2 tb butter, melted
1 tb flour
2 tb orange juice
1 ea bay leaf
1/2 lb mushrooms, chopped
2 tb butter, cold
1 salt & pepper to taste
Mix melted butter with chopped mushrooms and cook for about five minutes.
Stir, add flour and brown. Add orange juice, salt and pepper and bay leaf.
Cover and simmer until sauce is creamy. Rub fillet with 2 Tbsp solid
butter, sprinkle with pepper. Broil over very hot coals for 5 minutes per
side. Place in a hot broiling plate, sprinkle with salt, add
mushroom-orange juice sauce and cook until done to your desire, basting
while it cooks.
Use 2 levels of charcoal briquets for hot fire.
Add hickory nuts or pecans, whole in husks, for smoke flavor.

Marinaded Deer Roast

Yield: 1 servings
8 lb deer roast (ham)
1/2 lb salt pork, cut in strips
1 c currant jelly
4 tb flour
1 tb brandy
4 c vinegar
4 c water
1 tb salt
1 tb red pepper
1 tb pepper, black
3 ea garlic clove, minced
3 ea bay leaves
1 ts cloves
1 ts allspice
1 ts thyme
Mix all ingredients after brandy into marinade. Pour over roast and soak
for at least 6-8 hours, turning several times. Before roasting punch
several holes in the roast with a sharp knife. Insert salt pork with
additional garlic, cloves. Cook at 325-350 degrees for 20-25 minutes per
pound. Baste frequently with drippings and marinade. When tender, remove
meat and keep warm while making gravy. GRAVY: In the roasting pan slowly
melt 1 C currant jelly with drippings and marinade. Add flour mixed with
water to thicken. When gravy is desired consistency, add 1 Tbsp brandy,
stir well and serve. Suggestions: Use muscadine jelly for better tasting
gravy.

Magnum Deer Chili

Yield: 1 servings
2 lb deer, or other game, ground
40 oz red kidney beans, can
46 oz v-8 juice, can
3 oz jalapeno peppers
1 tb sugar
1 tb chili powder
1 tb cumin
1 1/2 tb onion, dry, minced
1/2 tb garlic salt
1/2 tb red pepper
Brown meat in a black iron pot over medium-high heat. Drain jalapeno and
chop. Drain kidney brans, rinse with cold water and drain again. After meat
is brown, add all other ingredients and cook over medium heat for 4 hours.
Add additional cumin, chili powder and red pepper to taste. Use caution
with red pepper- it is easier to heat up with pepper than to cool off!