Venison Recipes...
 

I am looking for some new recipes for preparing venison. My family doesn't like eating much venison unless I fix it in chili or some kind of smothered and covered dish. So for those of you who consider yourselves good chefs and don't mind sharing, post some recipes.

RE: Venison Recipes...
 

Here are a few of my favorites. When you say that your family doesn't like venison, I get suspicious. I know that it's not because venison isn't good. It is either that it's not prepared well, (and by that I mean from the moment it dies until the moment you put it in your mouth) or your family members have predjudice against venison for whatever reason. If you have your venison butchered at a comercial facilitiy, that explains a lot. Most butchers are used to dealing with domestic beef, and if you butcher a deer that way, it is not good. Learn to butcher yourself, and take the boneless cuts from the hidquarters and backstraps. The neck and front shoulders make excellent roasts if prepared properly. A boneless venison cutlet about 5/8" thick, pan fried for about a minute on each side, is comparable to the best taste of beef you'll ever have.

TOM'S SIMPLE BACHELOR VENISON POT ROAST

1 Venison roast, 2 - 4 lbs.
6 - 8 large carrots, diced
6 medium potatoes, diced
1 large onion, chopped
2 C chopped tomatoes (optional)
3 - 4 cloves garlic, minced
1 T salt

Place all the vegetables in large crock pot or dutch oven. Rub the roast with seasoned salt, and place on top of vegetables. Cook until done, 8 hours in crock pot, 2 hours in dutch oven. Thicken gravy with flour or corn starch. Serve with fresh bread.


TOM'S VENISON CHILI

1 venison neck roast, 3 - 5 lbs.
1 quart tomatoes, chopped
4 C cooked pinto beans
2 C chopped onions
4 - 5 cloves garlic, minced
2 C chopped green peppers
2 - 3 jalapeno peppers, chopped
2 - 3 hot chili peppers, chopped (may substitute 1 T crushed red pepper)
1/2 C ketchup or tomato paste (optional)
1 1/2 T salt
1 can of beer

Rub seasoned salt into the roast, then cook roast in a crock-pot, Dutch oven or covered roaster. Place roast on a rack, so that all juice is allowed to drip down into pan. Start out with some liquid in pan. (Beer works well) Roast may be boiled instead, but only use about a quart of water. When roast is very tender, remove from pan, cool and debone, removing as much fat and gristle as possible. Chop the meat “across the grain” into very small pieces. Chill the pan drippings or stock from boiling, skim all the fat off, strain, and add to the chili pot. Add the meat and all other ingredients, cover and bring to a boil. Simmer for one hour, stirring occasionally, and working up a good appetite by drinking beer and watching football. Serve over crushed corn chips, topped with grated cheddar cheese.

VENISON FAJITAS

1 1/2 lbs. venison steak or tips, sliced into strips
1 large green pepper, sliced
2 C sliced onions
3 - 4 jalapeno or red chili peppers, sliced or chopped
Salt, to taste
2 C refried beans, heated
1 C grated cheddar cheese
1 C salsa or picante' sauce
8 large flour tortillas

Preheat large cast iron skillet in broiler. Add first five ingredients; broil until meat is done, approximately 5 minutes. Serve by smearing beans on heated tortilla, scoop on some of the fajita mixture, garnish with cheese, sour cream, salsa. Wrap the tortilla into a burrito and enjoy.

VENISON PARMESAN

2 lbs. Venison steak or chops, cut 1/2" thick
1 cup seasoned flour
2 eggs, beaten
1 lb. Mozzarella cheese, sliced or grated
1C seasoned bread crumbs
2 C grated Parmesan cheese
1 C tomato sauce
1 C chopped tomatoes
1/2 C minced onion
3- 4 cloves garlic, minced
1 t oregano
1 t basil

Tenderize the chops with a meat hammer. Dredge them in seasoned flour, dip in them in the egg mixture, and then coat them with the seasoned bread crumbs mixed with 1 C grated parmesan. After the chops have been tenderized and breaded, place them in the refrigerator while you prepare the sauce. This allows the cutlets to absorb the breading and stiffen up. Sauté the onions and garlic in olive oil, and then add the tomato sauce, tomatoes, oregano and basil. Simmer the sauce while you brown the cutlets in olive oil in a heavy skillet. Arrange the cutlets in a single layer in a shallow baking pan, cover with the Mozzarella cheese (be generous), then spread the sauce mixture over the cheese. Cover this with grated Parmesan cheese, and bake for 1/2 hour at 350. Serve over pasta, with Italian salad, hot crusty garlic bread and chilled red table wine.

Notes: This dish is portable. I have prepared this ahead of time and not done the final baking, but just kept the pan refrigerated and covered with foil. In this case it requires a full hour at 350 to heat through. Another pointer is that you may substitute canned spaghetti sauce for the sauce in the recipe. Also, I highly recommend that chops from the backstraps are used, rather than ordinary steak.

VENISON SAUSAGE RICE CASSEROLE

(Simple, and a big hit at Pot Luck!)

1 package basic venison plate sausage, 1 lbs. +, browned
2 C cooked rice, either white, brown, wild, or mixed
1 C chopped onion, browned with sausage
1 can cream of mushroom soup
1 small can of mushrooms
1 C grated cheddar cheese

Place first five ingredients in crock-pot or covered casserole, stir well and heat through. Add cheese shortly before serving; stir it in when melted.

RE: Venison Recipes...
 

Venison Scalopinni:

To serve about 6 people

2-3 LBS venison roast butter
cup heavy cream whole fresh lemon
2shallots, chopped dry white wine (chardonnay)
flour

First, cut the venison roast into thin slices about 1/4 inch thick. Pound out these slices with a mallet to thin somewhat. Cut the slices into pieces about the size of a post card or smaller. It is not important to keep the slices uniform or regular in shape.

Salt and pepper the venison slices well then dredge in flour. Sautee quickly in butter -- maybe only need about 2 minutes per side -- and then place on a warm plate covered in the oven.

Sautee the chopped shallots in the remaining butter (or add more butter) for about a minute or two. Add 1/2 cup chardonnay wine and boil this down to about 1/8 cup. Squeeze about a tablespoon of fresh lemon juice into the liquid (watch out not to get the seeds in the pan!). Add about 3/4 cup of heavy cream. Rapidly cook while stirring until the cream thickens. This may take awhile, and patience is rewarded by a thicker, richer sauce. When you are statisfied with the thickness, adjust the salt. Pour this sauce over the venison slices and serve. You can sprinkle some minced parsley over if you like this kind of embellishment. I used to add the venison back into the sauce to heat it up before bringing to the table, but I stopped as this doesn't seem to be necessary.

This is an easy, quick, and tastey way to cook venison. It doesn't heat up your house much like running the oven three hours to cook a roast does. Everyone I have served this to have liked it a lot.

RE: Venison Recipes...
 

Try a stew. Use a regular beef stew recipe but use venison instead. Use rough chopped carrots, onion, celery and potatoes. Cut the venison into whatever size chunks you like and brown it in a pan. Add all of this to a crock pot or a regular pot on the stove with beef stock or wine and bring to a boil then cook on low for 3-4 hours. Its really good. Cooking it in wine is the best. Enjoy.

RE: Venison Recipes...
 

Momma’s Meat Balls

2 lbs. Venison burger
½ pkg. onion soup
1-cup saltinecracker crumbs
3 eggs beaten
1 can whole cranberry sauce
1 cup sauerkraut, rinsed and drained
1 cup brown sugar
¼ cup barbecue sauce

Combine venison, onion soup, saltinecracker crumbs, and eggs. Form into meatballs. Place in a 9x13 pan combine remaining ingredients in a separate bowl. Spread mixture over the top of meatballs. Bake uncovered at 325 for 1 hour.


Maple Venison Beans
1 lb. Bacon
1 large onion, chopped
2 lbs. Ground Venison
4- 19 oz. Cans maple beans
1 can stewed tomatoes
1 clove garlic, chopped
1 lb. Mushrooms, quartered
1 green pepper, chopped
3 stalks celery, chopped
2 Tbs. Worcestershire sauce.
Salt and pepper to taste

Cut bacon into 1 inch strips and fry until limp, not crispy remove from pan and reserve. Brown the chunks in the bacon fat. Add the chopped onion, garlic, pepper and celery and cook until clear. Add the bacon, beans, tomatoes, and spices. Cover and simmer for 2 hrs. Serve with fresh bread.
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Venison-A-Roni[/b]



3 lbs ground venison
1 cup cup chopped onion
1 tsp. Garlic powder
1/4 cup salad oil
2 jars of spaghtetti sauce
1/2 tsp. pepper
2 tsp. salt for sauce
2 tsp. oregano
2 tbsp. salt for macaroni
1 lb. macaroni product
2 cups cottage cheese
1 lb. Mozzarella cheese, sliced thin
1/2 cup grated Parmesan cheese


Lightly saute ground venison and onion until meat is evenly browned. Add spaghetti sauce and spices. Simmer, stirring occasionally, about 45 minutes until mixture is reduced to consistency of sauce.

Cook macaroni in salted water, drain and mix it with the cheeses. In a large flat pan, spread 1/3 of the meat sauce; then half the macaroni and cheese mix. The another layer of meat and more of the macaroni cheexze mix, Then another layer of meat and then top with macaroni cheese mix. Add a bit of parmeasn cheese on top; dot with black olives and bake at 350 degrees F. 20-30 minutes until bubbly. Cool 15 minutes, cut into squares and serve. Serves 12.



White tail Roll-ups

1 lb. Ground venison
1 onion, chopped
1 green pepper, chopped
1 Tbs. Jalepeno pepper, chopped
½ tsp. cayenne pepper
2 tsp. garlic powder
2 Tbs. Chili powder
1 Tbs. Oregano
2 Tbs. Sugar
1 tsp. salt
2 cups water
1 10 oz. Can tomato paste
2 cups water
¼ lb. Butter
8 oz. Sour cream
1 pkg. Fillo dough


Sauce:
2 Tbs. Butter
2 Tbs. Flour
1 cup milk
8 oz. Velveeta cheese

Over medium heat brown the venison in a little oil, drain. Add onions, peppers, garlic powder, chili powder, oregano, salt, sugar, tomato paste, and water. Stir and simmer for 30 minutes.
Melt1/4 lb. Butter in a small saucepan, set aside. On a large clean surface place one fillo leaf and fold in half, brush with melted butter. Place 3 heaping Tbs. Of the meat mixture in the center, add 1 Tbs. Sour cream on top of the meat. Carefully roll up the fillo dough tucking the outside edges in continue to roll up like a burrito or egg roll.
Brush seam side with butter and place seam side down on a large baking pan. Repeat until all the meat mixture is used up. Should make about 12 rolls. Bake in a preheated 350-degree oven for 30 minutes.
While rolls are baking melt the butter in a saucepan, stir in flour. When bubbly slowly add the milk while stirring. When thickened add the cheese while stirring.
When rolls are cooked remove from pan and let cool for 10 minutes. Top with the cheese sauce.




Venison Stroganoff

3 lb. venison cubes
2 tsp. parsley
1 tsp. chives
1 tsp. onion flakes
½ cup sour cream
½ soup can milk
2 10 oz. Cans mushroom soup
2 5 oz. Cans water chestnuts
2 tbs. butter
½ cup flour
salt and pepper to taste

Coat meat with flour , salt and pepper. Brown in oil. Add all ingredients cover and simmer 1 hr or until tender . Serve over rice or egg noodles.



Venison Rouladen

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Venison steak
Onion, chopped fine
Bacon strips
Garlic cloves, crushed
Yellow mustard
Dill pickle slices
Beef consommé
Cooking oil

Pound serving sized pieces of steak flat. Rub with garlic dust with salt and pepper to taste. Top with mustard, onions, pickle, and bacon strips. Roll up and tie with butcher string. Brown roll in cooking oil. Remove to a baking dish add consommé and bake at 275 for an hour. Serve.


Venison Cheese Bake

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8 oz. Egg noodles
2 lbs. Ground venison
1 tsp. salt
¼ tsp. pepper
1 onion, chopped
1 green pepper, chopped
1 clove garlic, chopped
1 can 16-oz. Tomato sauce
1 tsp. oregano
1 8-oz.pkg. cream cheese
½ cup sour cream
1 ½ cup cottage cheese
Oil

Cook noodles as per package directions, drain and reserve. In a large skillet brown venison in oil. Add salt, green pepper, garlic and onions. Stir in the tomato sauce and oregano, set aside. Soften cream cheese to room temperature, blend with sour cream and cottage cheese. Place ½ of the cooked noodles in a 9x13-casserole dish. Cover with the cheese mixture. Layer with the remaining noodles and top with the meat mixture. Bake at 350 for 20-30 minutes until heated through.

RE: Venison Recipes...
 

http://www.recipezaar.com/recipes.php?q=venison+crock+pot
http://www.huntingpa.com/Deer%20recipes.html
http://www.justgamerecipes.com/index.html

RE: Venison Recipes...
 

Got to repeat this one:
Venison Stroganoff

3 lb. venison cubes
2 tsp. parsley
1 tsp. chives
1 tsp. onion flakes
½ cup sour cream
½ soup can milk
2 10 oz. Cans mushroom soup
2 5 oz. Cans water chestnuts
2 tbs. butter
½ cup flour
salt and pepper to taste

Coat meat with flour , salt and pepper. Brown in oil. Add all ingredients cover and simmer 1 hr or until tender . Serve over rice or egg noodles.

Never used the Water Chestnuts but sounds good. I like to add Nutmeg Seasoning in the end. Or just sprinkle on top on your plate. Key is sour cream. Excellent flavoron a creamy/brown gravy. Cook down venison until it is so tender you can cut it with a spoon. And then just scoop up the sauces. Top plate with fresh sliced green onion "shallots".Incredible change for Venison. Try It!!!!!!