PAT, HERE ARE A FEW IDEAS FOR YOUR EVENT:

VENISON STEAKS WITH MORELS(VERY EASY AND FAST)

2 8 OZ VENISON STEAKS
SALT AND PEPPER
3 TBL OIL
2 TBL CHOPPED SHALLOTS
1/2 LB SLICED CLEANED MOREL MUSHROOMS
1/2 CUP CHICKEN STOCK
1/2 CUP DRY WHITE WINE
1 CUP HEAVY CREAM

SEASON VENISON ON BOTH SIDES WITH SALT AND PEPPER. IN A LARGE SKILLET HEAT OIL TO VERY HOT. ADD STEAKS AND COOK TO DESIRED DONENESS. REMOVE. SWEAT SHALLOTS IN HOT PAN FOR 1 MINUITE OR UNTIL CLEAR. ADD MORELS AND COOK FOR 1 MINUITE MORE ADD CHICKEN STOCK AND WHITE WINE AND CONTINUE COOKING FOR 1 MINUITE MORE. REDUCE TO SIMMER AND CONTINUE FOR 6 MIN OR UNTIL LIQUID IS REDUCED BY 1/2. ADD CREAM AND REDUCE T DESIRED THICKNESS. SEASON WITH SALT AND PEPPER. SERVE OVER STEAKS.


VENISON TIPS SAUTE WITH APPLES AND PLUMS

1 1/2 LBS VENISON TIPS
SALT AND PEPPER
2 SHALLOTS
2 RIPE PLUMS
3 TART APPLES
1/2 LEMON
6 TBL BUTTER (CLAIRIFIED)
3/4 CUP RUBY PORT
1 CUP APPLE CIDER
2 CUPS CHICKEN STOCK
1/4 CUP HEAVY CREAM

SEASON TIPS WITH SALT AND PEPPER. MINCE SHALLOTS, QUARTER AND PIT PLUMS, PEEL AND CORE APPLES, AND CUT INTO 1/4 IN WEDGES. SQUEEZE LEMON OVER APPLES TO KEEP FROM TURNING BROWN.

HEAT A HEAVY SAUCE PAN, ADD CLAIRIFIED BUTTER AND BROWN TIPS. SEASON WITH SALT AND PEPPER. ADD 1 1/2 CUPS CHICKEN STOCK AND BRING TO BIOL. REDUCE TO SIMMER AND COOK UNTIL TIPS ARE TENDER. REMOVE TIPS. ADD SHALLOTS AND COOK UNTIL CLEAR. ADD PORT, APPLE CIDER, REMAINDER OF CHICKEN STOCK, PLUMS AND APPLES. COOK FOR THREE MINUITES THEN RETURN TIPS. SIMMER GENTLY UNTIL APPLES ARE TENDER. RESERVE FOR SERVICE

AT SERVICE TIME GENTLY STIR IN HEAVY CREAM. ENJOY


VENISON SOUP WITH DILL DUMPLINGS( I LOVE THIS SOUP)

MARINADE
1 ONION CHOPPED
1 CARROT CHOPPED
1 RIB CELERY CHOPPED
4 CLOVES GARLIC CHOPPED
31/2 CUPS DRY WHITE WINE
3/4 C. RED WINE VINEGAR
2 BAY LEAVES
6 PEPPERCORNS

MAIN INGREDIENTS

2 LBS VENISON(IUSE THE SHOULDER MEAT)
4 SPRIGS DILL
2 SPRIGS MARJORAM
6 SLICES THICK BACON
6 CUPS CHICKEN STOCK
2 CUPS COLD WATER
1 TSP DRIED MARJORAM
3 ONIONS
3 CARROTS
1 RED PEPPER
1 RIB CELERY
1/2 LB GREEN BEANS
1/3 LB MUSHROOMS
2 TBL OLIVE OIL
1/3 CUP HUNGARIAN PAPRIKA
1 1-POUND CAN WHOLE TOMATOES
SALT AND PEPPER

DUMPLINGS

1 1/4 CUP FLOUR
1/2 TSP SALT
2 TBL CHOPPED FRESH DILL
1 EGG
1 EGG YOLK
1/3 CUP WATER

FOR THE MARINADE-

IN A SAUCE PAN PLACE ONIONS, CELERY, CARROTS AND GARLIC. ADD WINE VINEGAR, BAYLEAVES. COVER AND SIMMER FOR 30 MIN. ADD PEPPERCORN AND SIMMER FOR ADDITIONAL 5 MIN. COOL COMPLETLY.

FOR THE SOUP-

TRIM MEAT COMPLETLY. STRAIN THE COOLED MARINDE OVER THE MEAT. ADD THE DILL SPRIGS AND MARJORAM SPRIGS. COVER AND REFRIGERATE FOR 2 DAYS TURNING MEAT OCCASIONALLY.

CUT THE BACON INTO 1 INCH SQUARES AND COOK OVER MEDIUM HEAT, IN A HEAVY FRYING PAN FOR 8 TO 10 MIN OR UNTIL ALL THE FAT HAS BEEN RENDERED. REMOVE BACON AND RESERVE THE FAT.

DRAIN THE VENISON AND DISCARD THE MARINADE. CUT INTO 1 INCH CUBES. IN A HEAVY STOCK POT. ADD THE RESERVED BACON FAT AND HEAT. BROWN THE VENISON STEW MEAT. DRAIN THE FAT. ADD STOCK, WATER, MARJORAM, AND BAY LEAF. BRING TO A BOIL, SKIM. LOWER HEAT , SIMMER, COVERED. DICE CELERY, ONIONS, CARROTS, RED PEPPER INTO LARGE DICE. CUT BEANS INTO 1" LENGHTS. CUT MUSHROOMS INTO THICK SLICES. ADD TO SOUP POT. ADD PAPRIKA, GARLIC, TOMATOS(MASHED WITH HAND). SIMMER SOUP FOR 1 1/2 HOURS SKIMMIMG WHEN NECESSARY.

DUMPLINGS -

SIFT FLOUR AND SALT INTO MIXING BOWL. ADD DILL. MIX TOGETHER THE EGG, EGG YOLK, AND WATER. MAKE A WELL IN THE CENTER OF FLOUR MIXTURE. ADD EGG MIXTURE. GRADUALLY ADD FLOUR UNTIL INCORPORATED. DO NOT OVER MIX. LET REST FOR 10 MIN.

TO FINISH-

BRINBG SOUP TO A BOIL. WHILE SOOUP IS BOILING ADD DUMPLING MIXTURE 1 TEASPOON ANT A TIME UNTIL ALL IS USED UP. BOIL IN SOUP UNTIL TENDER.


YEA!!! NOW YOUR SOUP IS READY FOR YOU TO ENJOY.

WELL IF YOU WANT MORE LET ME KNOW

HUNT ON HUNT HARD EAT WELL