Bacon Wrapped Medallions

2 lbs. Venison loin cut into 11/2” thick medallions
Bacon strips
Garlic powder
Salt and pepper to taste

Wrap bacon around medallions and tie with butcher string dust with seasonings. Place on a hot grill on edge so as to cook the bacon first. Cook 3 minutes on each edge. Put medallions on their sides and cook for 3 minutes each side, or until done to your liking.




Black Forest Venison

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3 Tbs. bacon fat
2 cups mushrooms, sliced
¼ cup onion, chopped
1 cup Zinfandel wine
1 ½ Tbs. butter
1 cup beef stock
¼ cup cooked bacon, crumbled
¼ tsp. cracked black pepper
6 Tbs. clarified butter
8 venison loin medallions, 1 inch thick

Heat bacon fat; add mushrooms and onions cook until browned, about 10 minutes. Add wine and simmer until reduced to about 1 cup, about 15 minutes.
Melt butter in a heavy pan, add flour and whisk until slightly browned, about 5 minutes. Blend in the stock and cook until thickened, add mushrooms mixture and simmer for 15 minutes. Add bacon and cracked pepper, keep warm. Heat clarified butter in another pan add venison and cook until medium rare or to your liking. Plate meat and pour reserved sauce on top.


Country Fried Venison

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2 lbs. Venison steak
½ cup flour
Oil
2 cans cream of mushroom soup
Water
Salt
Pepper
Cut steaks into 3-inch squares. Pound flour into each side of steaks. Brown steaks in oil salt cook over medium heat for 15-20 minutes. Place in a 2-qt. Casserole dish, mix soup and water, salt and pepper steaks to taste, and add soup mix. Cover and bake at 350 until tender approx. 2-2.5 hrs.


Dilly Stuffed Steak

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2 lbs. Venison steak
8 slices smoked bacon
½ cup dill pickles, chopped fine
2 Tbs. flour
1 cup water
Oil
Salt and pepper to taste

Cut steaks into strips 3-4 inches square. Add 1/3 slice of bacon, top with a teaspoon of chopped pickle. Roll and secure with butcher cord or toothpicks. Salt and pepper rolls. Place in a Dutch oven with a little oil and brown on all sides. Add water and cover place in 325 oven and bake for 1-2 hrs until tender. Remove meat add flour to pan to thicken the broth, serve over the meat rolls.

Drunken Venison Chops







6 10 to 12-ounce Butterfly Venison Loin Chops
1 12-ounce bottle of beer
1/2 cup brown sugar
3 tablespoons lime juice
4 tablespoons minced onion
6 cloves garlic, peeled and chopped
2 tablespoons Worcestershire sauce
2 tablespoons brown mustard
2 tablespoons olive oil
1/2 teaspoon Tabasco sauce
Ingredients for Sauce:

1/2 cup white wine
1 shallot, finely chopped
2 tablespoons coarsely ground peppercorns
1 3/4 cups chicken stock
1 3/4 cups beef stock
1/2 cup heavy cream


Place Venison Chops in single layer in glass baking dish. Stir beer, sugar, lime juice, onion, garlic, Worcestershire sauce, mustard, oil, and Tabasco sauce in large bowl to blend. Pour marinade over chops. Cover with plastic wrap and refrigerate overnight.

Next Day:

Bring white wine, chopped shallot and ground peppercorns to boil in heavy saucepan, simmer until mixture is reduced by half, about 5 minutes. Add chicken stock and beef stock and boil until reduced to 2 cups, about 25 minutes. Add heavy cream and cook until sauce thickens enough to coat a spoon, about 6 minutes. (Peppercorn sauce can be made up to 1 hour ahead of time. Set aside at room temperature.)

Prepare charcoal (medium-high heat). Remove chops from marinade and grill, about 3.5 minutes per side for medium-rare. Bring peppercorn sauce to a simmer. Drizzle sauce over Chops.


Fiery Venison Pepper Steak

2 lbs. Venison
2 cups BBQ sauce
1 cup honey
1 tsp. garlic powder
1 tsp. cayenne pepper
6 jalapeno peppers, diced fine
1 large onion, chopped
1 green pepper’ chopped
½ lb. Mushrooms, sliced
Oil

Cut venison into 1-inch cubes. Brown in a little oil in a large skillet. Add garlic powder, mushrooms, green pepper, and onions. In a separate bowl combine BBQ sauce, honey, cayenne, and diced jalapeno pepper. Pour over meat in skillet and cook until tender, stirring occasionally. Serve over cooked noodles or rice.

Jack Daniel Venison

2 large venison steaks, 2 inches thick

Marinade
1 cup Jack Daniel’s bourbon whiskey
1-tsp. celery seeds
6 peppercorns
2 garlic cloves, crushed
1 12- oz. can frozen orange juice concentrate
3 Tbs. liquid smoke

Combine all marinade ingredients and place in a double plastic bag. Add meat and refrigerate for 24-48 hrs. Remove from fridge and allow to come to room temp then BBQ on a hot grill 5-10 minutes or until done to your liking.


Juicy Cheese Steaks

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2 lb. Venison steaks, 1 inch thick
Flour
3 Tbs. oil
1 large onion, sliced
1 green pepper, chopped
1 16- oz. Can tomatoes
¼ tsp. thyme
Salt
Pepper
4 oz. Shredded cheddar cheese

Dredge steak in flour salt and pepper and thyme. Brown on both sides in hot oil; add onion and green pepper. Add tomatoes and liquid heat to boiling, cover and reduce to a simmer. Cook until fork tender about an hour add a little water if necessary. Remove cover and sprinkle cheese on top of steaks. Recover and heat for 5 minutes until cheese is melted. Serve on heated plates. Spoon pan sauce over steaks. Goes great with rice or mashed potatoes.



Mustard Fried Steaks

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2 lbs. venison steaks
2 cups flour
2 Tbs. brown grain mustard
oil
salt
pepper


Cut steaks thin ¼ inch or pound thin. Coat with mustard. Dredge in flour salt and pepper. Fry in hot oil and cook until done.


"Peppercorn-crusted Venison Loin Steaks[/b]



4 Medium Sized venison loin steaks
½ lb Maple Smoked Bacon
6oz. dried cherries
3 oz. Cabernet Sauvignon
3 oz. demi-glace
1½ oz. unsalted butter
½ oz. each of green, white, black peppercorns
½ oz. shallots
salt to taste


PREPARATION:

1. Salt and venison medallions and wrap in bacon. (Secure with toothpicks if necessary). 2. Crush peppercorns in blender and place in flat dish. Press steaks into peppercorns on both sides. 3. Pan sear on both sides. Add shallots and dried cherries, deglaze with red wine. 4. Reduce by half. Add demi-glace and reduce by half. 5. Add butter. Serve immediately and enjoy! Note: Demi-glace can be purchased from most large grocery store as a mix made by Knor.



Pizza Steak

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Venison steak, pounded thin
Olive oil
Italian bread crumbs
Crushed tomatoes
Grated mozzarella or your favorite cheese
Oregano, basil or other seasonings to your taste.

Dip venison in oil , then in bread crumbs. Place on a baking sheet. Cover with tomatoes, then sprinkle with cheese and herbs. Bake at 350 for 45-60 minutes.


Smothered Venison Steaks

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2-3 lbs. Venison round steak
2/3 cup flour
1 envelope onion soup mix
2 cans cream of mushroom soup
½ cup water
3 Tbs. oil

Sprinkle one side of steaks with flour and pound in flip and repeat, cut into serving portions. Heat oil in frying pan and brown steaks. Add water, onion soup mix and mushroom soup. Cover and simmer for about 2 hrs. or until tender.



Venison Steaks with Scotch Sour Sauce


2 Tbs. Butter, divided use
1/4 c Finely chopped shallots
5 Cranberries, crushed
1/4 c Scotch whiskey
3/4 c Orange juice
2 Tbs. Lemon juice
2 Tbs. Red currant jelly
1 tsp. Dijon mustard
2 tsp. Cornstarch
2 Tbs. Water
4 Venison Porterhouse steaks or 4 small beef Porterhouse Steaks

Combine 1 tbsp. butter, shallots and berries in a 2 cup glass measure. Cover with vented plastic wrap. Microwave on high for 2 minutes. Add Scotch whiskey and microwave on high 1 minute or until boiling. Stir in orange juice, lemon juice, jelly and mustard. Microwave on high 2 minutes or until boiling. Combine cornstarch with water. Stir into sauce; microwave on high 1 minute or until boiling; set aside.
Preheat a microwave browning dish according to the maximum time given in manufacturer's directions. Rub remaining 1 tbsp. butter over surface. Immediately, press venison or beef onto hot surface. When brown, turn over. Microwave on high 2 minutes or to desired doneness. Do not overcook. Serve immediately with sauce.




Venison Steak and Mushrooms

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2 lbs. Venison steak
2 cans golden mushroom soup
½ lb. Mushrooms, sliced
Milk
Flour
Oil

Cut steaks into serving pieces, marinate overnight in milk. Dredge in flour and brown in hot oil. Remove meat and set aside. In the same pan add the mushrooms, soup and 1 1/2 cans of milk stir to make thick gravy. Add the meat to pan and simmer for 30 minutes or until tender. Serve with rice or mashed potatoes.


Venison Filets with Balsamic Cream Sauce

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1 Lb. venison backstrap cut into 4 pieces, approx. 2 inches thick
2/3 cup plus 2 Tbs. Balsamic vinegar
2 Tbs. Olive oil, divided
1 Tbs. coarse sea salt
1 cup heavy cream
½ tsp. tarragon
2 tsp. peppercorns

Spoon 2 Tbs. of the balsamic vinegar on all sides of the steaks and let rest for 30 minutes. Into a large, warm cast iron pan rub in 1 Tbs. oil add the sea salt and rub in with a paper towel. Add the second Tbs. of oil and bring to high heat. When smoking hot add the steaks sear both sides and cook until almost to your liking. Remove the meat and keep warm. Add the remaining balsamic vinegar to the pan, scraping to loosen any browned bits. Reduce to about 3 Tbs. Add cream, tarragon and peppercorns, reduce to ½ . Add meat to pan to re-warm turning to coat all sides. Remove meat to serving platter . strain sauce into a gravy boat and serve with the meat. This is best if the meat is served medium-rare


Venison Chops and Tomato-Basil Pasta


Ingredients:
6 Boneless Venison Loin Chops cut 1-inch thick
1 pound uncooked angel hair pasta
1/3 cup thinly sliced fresh basil or 2 teaspoons dried basil leaves
1/4 cup grated Romano or Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper

Sauce:
1 tablespoon olive oil
1 cup chopped onion
3 large cloves garlic, crushed
6 cups chopped plum tomatoes (approximately 3 3/4 pounds)
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon pepper

Cooking instructions:
Cook pasta according to package directions; keep warm.
Meanwhile, in a large saucepan or Dutch oven, heat oil over medium heat. Add onion and garlic; cook and stir until tender. Add remaining sauce ingredients. Bring to a boil; reduce heat to low. Simmer, uncovered, 10 minutes, stirring occasionally.
Place Venison Chops on grid over medium, ash-covered coals. Grill Chops, uncovered, 9 to 10 minutes for medium rare to medium doneness, turning once. Season with salt and pepper.

Combine tomato sauce, basil, cheese and pasta; toss to coat. Serve chops with pasta.
Makes 6 servings (serving size: 1 Venison Chop and 2 1/3 cups pasta)



Stuffed Venison Steak

1 lb. round venison steak cut thin
1 tsp. Sage
1/2 tsp. Salt
1/2 tsp. Garlic powder
1 egg
1 cup milk or broth
1/2 cup finely chopped celery
1 medium diced onion
1/4 tsp. black pepper
1 cup bread crumbs
1 tbsp. flour
1/2 cup sherry
2 tbsp. bacon fat

Mix bread crumbs, milk, egg, and seasonings to make stuffing. Salt the meat and cut into 2" x 4" pieces. Spread each piece or meat with dressing and roll, fastening the rolls with toothpicks. Roll in flour and brown in fat. Place in pan, add sherry and water, cover and cook for 2 hrs. at 375 degrees.



Spicy Venison Steaks

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4-5 venison steaks
Flour
Margarine
Salt
Pepper
1 pkg. guacamole mix
1 cup sour cream
1 cup milk

Pound steaks flat. Dredge in flour and fry in margarine until done to your liking. Season with salt and pepper. Add guacamole mix, sour cream, and milk heat and stir until thickened.