NNY243,

HERE IS A RECIPE FOR SALISBURY STEAKS. IF I WERE MAKING THIS I WOULD ADD SOME FAT TO HELP BIND IT TOGETHER.

1 LB GROUND VENISON
1/2 LB GROUND BEEF 70/30 GRIND (70% BEEF 30% FAT)
1/2 EA FINE DICED ONION
1/2 EA FINE DICED RED PEPPER
1/2 EA FINE DICED GREEN PEPPER
2 TBL OLD BAY SEASONING
1 TSP GARLIC POWDER
1/2 TSP SALT
1/2 TSP GROUND WHITE PEPPER
2 EA EGGS
1/2 ONION SLICED
1/2 CUP RED WINE
2 CUPS BEEF STOCK

ROUX
1/2 CUP SALAD OIL
1/2 CUP FLOUR
MIX THIS TOGETHER COMPLETLY RESERVE FOR THICKENING

PLACE A METAL BOWL IN THE REFRIGERATOR FOR 15 MIN. REMOVE ADD ALL INGREDIENTS. CAREFULLY MIX WELL. TRY NOT TO SMASH MIXTURE. FOLD ALL INGREDIENTS. PORTION INTO APPROX 4 8OZ PORTIONS. RETURN TO REFRIGERATOR FOR 20 MIN BEFORE COOKING. IN A IRON SKILLET PLACE SMALL AMOUNT COOKING OIL. ADD STEAKS AND BROWN ON BOTH SIDES. REMOVE FROM PAN. DRAIN OFF 1/2 OF THE FAT . RETURN TO STOVE AND ADD SLICED ONION. SAUTE GENTLY UNTIL CLEAR. ADD RED WINE AND BEEF STOCK. BRING TO A BOIL. ADD ROUX TO THICKEN. ADD IN SMALL AMOUNT TO THE DESIRED CONSISTANCY. RETURN STEAKS TO SAUCE AND COVER. BAKE IN 350 DEGREE OVEN FOR 20 MIN OR UNTIL 160 DEGREE INTERNAL TEMPERATURE. REMOVE AND SERVE.


ALSO HERE IS A GREAT ASIAN MARINADE FOR ANY CUT OF VENISON

1/2 CUP LIME JUICE
1/4 CUP SOY SAUCE
2 TBL HOISIN SAUCE
1 TBL MOLASSAS
1/3 CUP PEANUT OIL
2 TBL SESAME SEED OIL
1 TSP FIVE SPICE POWDER
2 TBL GRATED GINGER
3 GARLIC CLOVES CHOPPED FINE
3 TBL CHOPPED CILANTRO LEAVES (FRESH)
1/4 CUPCHOPPED SCALLION

PLACE ALL INGREDIENTS INTO A NON REACTIVE BOWL BRISKLY WHISKING. PLACE IN REFRIGERATOR FOR 3 HOURS TO MARRY FLAVORS. I RECOMMEND MARINATING ANY CUT OF VENISON OVERNIGHT.

5 SPICE VENISON STIR FRY

5 SPICE MARINADE
1 TBL 5 SPICE POWDER
2 TBL DRY SHERRY
2 TBL SOY SAUCE
1/4 CUP HONEY
1/3 CUP PEANUT OIL
1 TBL SESAME SEED OIL
2 TBL CHOPPED GINGER
3 TO 4 GARLIC CLOVES CHOPPED FINE

PLACE ALL INGREDIENTS IN NON REACTIVE BOWL AND BRISKLY WHISK



STIR FRY

1 LB VENISON TIPS
1/2 CUP PEANUT OIL
1 TBL SESAME SEED OIL
2 CARROTS JULIENNED
1 RED BELL PEPPER JULIENNED
1 CUP BROCCOLI FLORETTES
2 1/2 CUPS HOT- COOKED RICE
COARSELY CRUSHED TOASTED PEANUTS FOR GARNISH

IN A LARGE ZIP LOCK BAG PLACE TIPS, POUR MARINADE OVER TIPS AND MARINATE OVERNIGHT.

REMOVE VENISON FROM MARINADE. BRING MARINADE TO A BOIL IN A NON REACTIVE SAUCE PAN AND KEEP WARM. HEAT 1/4 CUP OF THE PEANUT OIL IN A LARGE SKILLET OR WOK. WHEN OIL IS HOT ADD THE VENISON AND SAUTE UNTIL TENDER. REMOVE AND KEEP WARM.

HEAT THE REMAINING 1/4 CUP PEANUT OIL AND THE SESAME SEED OIL . WHEN THE OIL IS HOT ADD THE CARROTS AND STIR RY FOR 1 MIN. THEN ADD PEPPERS, COOK FOR 1 MIN MORE, THEN ADD BROCCOLI AND COOK FOR AN ADDITIONAL MIN. REMOVE THE VEGTABLES WITH A SLOTTED SPOON AND KEEP WARM.

FOR SERVICE PLACE RICE ON SERVICE PLATTER THEN VENISON THEN TOP WITH VEGTABLES, FINALLY WITH HEATED MARINADE.

YEILD 4 SERVINGS.

HOPE YOU ENJOY.

HUNT ON HUNT HARD EAT WELL