venison

Unknown

Does anyone have some good ideas or tips on how to cook venison roasts or steaks. I need to clean out my freezer!!

Anthony Up North

KMN,
Here are several recipes that I have for Qing venison. Hope one of these helps.[p]Anthony[p] [p] Title: Marinated Deer Roast
Categories: Wildgame Venison
Servings: 1[p] 8 lb deer roast (ham)
1/2 lb salt pork, cut in strips
1 c currant jelly
4 T flour
1 T brandy
4 c vinegar
4 c water
1 T salt
1 T red pepper
1 T pepper, black
3 ea garlic clove, minced
3 ea bay leaves
1 t cloves
1 t allspice
1 t thyme[p] 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.[p][p] Title: Deer Jerky Marinade
Categories: Wildgame Venison Sauces
Servings: 1[p] 3 lb deer meat, thinly sliced
3/4 c wine, dry
1/3 c lemon juice
1/4 c onion, minced
1/4 c brown sugar
2 t liquid smoke
1 t seasoned salt
1/4 t pepper
3 ea bay leaves[p] Marinade deer meat for 24 hours in the marinade mixture, covered, in a
cold part of the refrigerator. Turn meat several times. Remove meat,
spreading out to bring to room temp. Place on greased racks in a smoker
and smoke at a low heat (160-190 degrees) for 5 to 7 hours, until meat
becomes slightly translucent and darkly red, near black. Store in plastic
bags in refrigerator.[p][p] Title: Venison Benison
Categories: Wildgame, Venison, Barbecue
Servings: 1[p] 1 ea deer fillet, med size
2 T butter, melted
1 T flour
2 T orange juice
1 ea bay leaf
1/2 lb mushrooms, chopped
2 T butter, cold
1 x salt & pepper to taste[p] 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.[p][p] Title: Smoked Deer Ham I
Categories: Wildgame Venison
Servings: 1[p] 1 ea deer ham, 8-10 lb
3 T red pepper
1/2 c salt
1/4 c vinegar
4 T pepper, black[p] 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.[p] Title: Brunswick Stew
Categories: Wildgame Venison Stews
Servings: 1[p] 2 ea rabbits
4 ea squirrels
2 lb venison
4 ea onions, med, diced & sauteed
4 ea potatoes, diced
8 c broth (from parboil)
1/2 c butter
8 oz cream style corn
16 oz lima/butter beans, can
2 cn tomatoes
1 cn okra (if available)
2 T Worcestershire sauce
2 ea bay leaves
2 t salt
1 t peppercorns
1 t red pepper, dried[p] Parboil rabbits or squirrels; remove meat from bones. Save broth. Cut
venison into chunks, flour, and brown. Add all ingredients to a large pot
and simmer slowly for about an hour with the pot covered. When meats are
tender, check if seasoning adjustment is needed. Add water to thin if
required. Serve in soup bowls. A dash or two of tabasco can be substituted
for the red pepper.[p][p] Title: Venison Ragout with Onions
Categories: Wildgame Venison
Servings: 1[p] 2 lb deer neck and shank
24 ea pearl onions
1 1/2 ea onion, chopped
1 lb fresh mushrooms, chopped
1 T tomato sauce
3 T wine, sherry or port
2 c beef stock
2 c wine, dry red
3 T flour
1/4 t salt
2 T butter[p] 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.[p][p] Title: Deer and Barley Soup
Categories: Wildgame Venison Soups
Servings: 1[p] 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 T butter
1 T salt
1/4 t pepper[p] 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.[p][p]
Title: Deer Soup Stock
Categories: Wildgame Venison Soups
Servings: 1[p] 2 ea deer bones, cracked, large
1/8 t nutmeg
1/16 t mace
12 ea peppercorns, green, crushed
8 c water
1/4 t smoked salt[p] 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.[p][p] Title: Charlie's Deer Stew
Categories: Wildgame Venison
Servings: 1[p] 3 ea venison (to 4 lb)
1 x flour
3 T bacon fat
1 1/2 c hot water
1 c wine, dry red
1 t mixed thyme, basil, marjoram
1 t dried parsley
1 ea onion, large
1 1/2 t salt
1/2 t coarse red pepper
3 ea carrots, scraped/quartered
3 ea potatoes, scraped/quartered[p] 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.[p][p] Title: Venison Ham
Categories: Wildgame Venison
Servings: 1[p] 2 T flour
2 T vegetable oil
3 c water, hot
2 ea onions, large, chop coarse
9 oz mustard pickles
3 T vinegar
3 T pancake syrup
4 T Worcestershire sauce
12 oz chili sauce
1 x cayenne pepper (to taste)
1 x salt & pepper to taste
1 ea deer ham, large[p] 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. To decrease wild taste of deer, marinate in
buttermilk overnight.[p][p] Title: Venison Chili
Categories: Wildgame Venison
Servings: 1[p] 3 T bacon drippings
2 lb deer meat, ground
2 ea onions, large, chopped
3 ea garlic clove, minced
2 ea bell peppers, chopped
2 lb tomatoes, can
16 oz tomato sauce
4 T chili powder, hot
1 t cumin, ground
1 t paprika
1 c water
32 oz beans, chili/kidney
1 x black pepper to taste[p] Heat bacon drippings in heavy pot. Add meat and cook until slightly
browned. Add onions, garlic, bell peppers and saute until limp. Add
tomatoes, tomato sauce, chili powder, cumin, paprika, salt and pepper.
Stir to blend. Add water and simmer about 30 minutes. Add beans and
continue to cook about 30-45 min.[p]

Spin

KMN,[p]Here are some venison recipes.[p]Spin

[ul][li]Venison recipes[/ul]

Char-Woody

Anthony Up North,
If that doesn't do it...save yer buckshot..heeeeyaaaa! Nice recipes.
C~W[p]

Unknown

KMN,
I cook venison steaks just like beef steaks. Cover with mustard, shake on some salt and pepper, and cook at about 600 degrees for 5 minutes per side.