Venison Roast

The evening prior to dinner have venison roast (2 pounds or so) defrosted, cleaned and trimmed. Place venison in a regular size cooking bag and place in a 9" x 9" or larger roasting pan. Next, in a bowl mix the following to make venison marinade.

1/2 teaspoon thyme

2 cloves garlic

1/2 cup orange juice

1 tablespoon Worcestershire sauce

2 tablespoons each, steak sauce and lemon juice

1 bay leaf

1 medium onion, chopped (save half for later)

1/2 cup Rose wine

1 tablespoon parsley

1/2 teaspoon season salt

1/2 teaspoon black pepper (lemon pepper)

Pour marinade over roast and turn several times to coat thoroughly. Sprinkle generously with salt and lemon pepper. Seal cooking bag and refrigerate roast in roasting pan until the next morning. Next morning turn venison roast over to thoroughly marinade on the other side. Once again, refrigerate until two hours prior to cooking. Approximately two hours before dinner time preheat oven to 325 °. Allow 45 minutes cooking time per pound of meat. (Two pounds or so equals one and a half to one and three quarters hours cooking time required). At the same time remove marinated venison roast from the refrigerator and add:

4 ounces fresh mushrooms, sliced

1 large bell pepper, sliced

4 fresh carrots, chopped

2 stalks fresh celery, chopped

1/2 teaspoon salt

1/2 medium onion saved from marinade

In a jar add two tablespoons corn starch and one half cup water. Shake until dissolved. Pour over venison roast and bake for one and a half to one and three quarters hours. Serve chunks of delicious venison roast and vegetables along with or over your favorite rice.

Smoked Venison and Ham

1 (5-7 pounds) venison hindquarter roast

1 (8-10 pounds) fresh uncooked ham

1 can sliced pineapple

1 gallon apple juice

1 1/2 gallon good red wine

1 (20 pound) bag charcoal (have extra on hand)

6-8 chunks hickory

3-4 large onions

10 garlic cloves

1 can Tonys Creole seasoning or equivalent

1 Mr. Meat smoker or equivalent

To prepare venison, make sure meat is free of all fat and membrane. Make small deep cuts in meat and stuff with onion and garlic. Sprinkle generously all over with Tony's Creole seasoning. Let chill overnight, then let it stand at room temperature for at least one hour before cooking.
Note: Season to taste, but venison takes a lot more seasoning than beef or other meat.
To prepare ham, make small deep cuts in meat and stuff with onion and garlic. Sprinkle all over with Tony's Creole seasoning. Chill overnight, then let stand at room temperature for at least an hour.
Line bottom of smoker pan with foil and fill with heaping amount of charcoal and light. Fill water pan with apple juice, wine, hickory chunks and water. Place venison roast on bottom rack. Place ham on top rack, place pineapple slices on top with toothpicks. Place lid on and let it cook for 10 to 12 hours. Periodically check water and charcoal. Keep water in pan at all times. Service water and charcoal pans through access door because removing lid will let heat escape and meat will take longer to cook.
About 2 hours before meat is cooked, take hickory chunks out of water pan and place in charcoal.

Spicy Hearty Venison Stew

1 pound venison, cut into 1 inch cubes

2 tablespoons olive oil

3 cloves garlic, minced

1 tablespoon Worcestershire

1/2 teaspoon Tabasco

1 can chicken broth

1 (28 ounce) can tomatoes, cut into chunks with liquid

1/2 large bell pepper, diced

8 medium mushrooms, cut into quarters

3 medium onions, cut into wedges

2 medium carrots, cut into bite size chunks

1 small rutabaga or parsnip, diced

1/4 teaspoon gumbo file

2 medium bay leaves

salt & pepper to taste

Brown venison in Dutch oven with olive oil, Tabasco, Worcestershire and garlic. When browned, add vegetable and other ingredients. Bring to a boil then reduce heat and simmer for 45 minutes to one hour.
Serve in bowls over steamed or buttered noodles. This is an excellent pick-me-up, warming meal, for cold winter days.

Out of this World Venison Stew

6 pounds venison stew meat, 1 inch cubes

6 cans beer (Molson Golden)

1 1/4 cups flour

2 tablespoons salt

3 1/4 teaspoons crushed thyme

1 1/4 teaspoons crushed pepper

8 tablespoons cooking oil

30 shakes seasoning (bouillon)

2 bay leaves

9 unpeeled potatoes, cut into 1 inch cubes

12 quartered carrots

6 medium onions, cut into 1 inch pieces

3 large whole stalks celery, cut into 1 inch length

4 cloves minced garlic

1 quart hot water

2 teaspoons Worcestershire sauce

In a large bowl, combine beer marinade:

4 1/2 cups beer

1 1/2 cups minced green onion

1 cup olive oil

3/4 cup minced green pepper

9 tablespoons soy sauce

1 1/2 teaspoons Liquid Smoke

6 tablespoons sugar

3 tablespoons fresh garlic

3 tablespoons Lawry's seasoned salt

dash of red pepper

Marinate meat overnight in refrigerator, covered. Drain meat from marinade (let drain for 1/2 hour) and save liquid. In a bowl or plastic bag combine flour, thyme, pepper and salt. Coat meat in flour mixture and brown in hot oil. Brown small amounts of meat at a time and set aside to drain. In remaining oil, add more if necessary, cook onions, celery and garlic until soft (or until onions are clear). In large pot mix hot water, Maggi, Worcestershire sauce and remaining marinade juice. Add onion and celery and let come to a boil. Reduce heat and simmer for at least two hours. Add potatoes, carrots, and mushrooms and simmer until vegetables are soft, about 45 minutes or more. Very good with bread and beer.

Biscuits and Gravy

1 pound cubed venison

1 1/4 cups flour (seasoned flour works better)

1/4 teaspoon garlic salt

1/4 teaspoon onion salt

dash of table salt

1/2 teaspoon black pepper

1/2 cup light oil (canola works well)

Dredge meat in flour, brown in oil using a large cast iron skillet. Add the rest of the flour and brown with meat. You may need more oil to keep mixture moist. Add two cups milk (1% milk) and 1 cup water. Bring to boil, stirring constantly. You may add more water to desired thickness; it is best when creamy.

Biscuits

4 cups flour

5 teaspoons baking powder

1/4 cup light oil

Blend together until cornmeal like mixture. Add 1 1/2 cups milk (1% milk). Do not over-thin. Shape biscuits by hand or with cutter. Bake 12 to 15 minutes at 475 ° Serve hot and enjoy. Yields approximately 16 biscuits.

Venison Supreme

6 Venison chops

6 strips of Bacon

2 medium onions, sliced

1 apple, peeled and sliced

1 (8 ounce)can mushrooms

1 (16 ounce) can sauerkraut

1 large clove of garlic, chopped

2 beef bouillon cubes

1/4 cup burgundy wine

1/8 teaspoon black pepper

Take the venison chops and with a small sharp knife remove loin from the bone. If your chops are more than three fourths inches thick, split in half. This will will be easier when chops are still slightly frozen. In anticipation of this recipe I remove the bone from the loin when preparing my meat for the freezer. Leave meat in one piece and slice it when you are ready to use in any recipe. In small saucepan combine sliced apple and sauerkraut. Season with black pepper, cover and bring to boil. turn down heat and simmer for 1 hour or more before starting recipe. In large fry pan lay strips of bacon flat in pan. Fry until half done, drain on paper towel, reserve about 2 tablespoons of fat, and discard the rest. Fry chops in reserved fat, turning until they are brown. Add sliced onions and chopped garlic and sauté until onions are limp. Add bouillon cubes that have been dissolved in a small amount of hot water. Stir, add mushrooms that have been drained. Heat through and put in your favorite baking dish. Add wine to fry pan and simmer, scraping any particles of gook that stick to the pan. Pour over meat and sauerkraut mixture. Add strips of bacon to top of mixture and place uncovered in 350 ° oven for 1 hour. Serve with whipped potatoes, garlic bread and your favorite vegetable. This is a "feast fit for a king."

One Pan Dinner

5 Venison chops, 1/2" thick

2-3 medium potatoes, quartered

4 carrots, sliced

4 small onions

4-5 stalks celery, sliced

1 tablespoon parsley

salt & pepper to taste

Brown meat in small amount of butter. Add vegetables, sprinkle with salt, pepper and parsley. Add enough water to almost cover. Cover and simmer about 40 minutes, checking occasionally, so it does not dry.
Yields about 2 servings

Half time Dutch Oven Venison

2-3 pounds venison, steaks or chunks

4 slices bacon

6 large sliced mushrooms

1 large onion, sliced

1 can cream of mushroom soup, undiluted

1/2 cup burgundy wine (optional)

salt & ground pepper to taste

A casserole may be used, but best results will be achieved using a heavy cast iron Dutch oven. In a frying pan, cook bacon and set aside. Brown venison in bacon drippings with salt & pepper. Layer meat, mushrooms and onions in a lightly greased Dutch oven. Crumble bacon and spread undiluted mushroom soup on top. Add wine (or water) to frying pan and simmer a few minutes, scraping the pan with a fork. Pour over all, cover, and place in a 350 ° oven just before opening kick off. Remove cover at the end of first quarter. Meal will be ready for half time. Serve with noodles and pepper or mint jelly.

Venison Kabobs

2 pounds boneless venison sirloin, cut into 1 1/2 inch cubes

Place meat in a shallow glass container and set aside.
Combine the following:

3 cups vegetable oil

1/4 cup dry burgundy wine

2 tablespoons cider vinegar

1 1/2 tablespoons Liquid Smoke

2 teaspoons salt

1 teaspoon white pepper

1 teaspoon garlic powder

1 teaspoon onion juice

Mix well and pour over meat, cover and refrigerate for 48 hours. Stirring occasionally. Remove meat from marinade (please save marinade). Alternate meat and vegetables, cherry tomatoes, mushrooms, onions and green peppers, cut into one inch pieces, on skewers. Brush with marinade. Grill over medium hot coals for 15 minutes. Turning and basting frequently with marinade. Serve with wild rice. Yields about 8 servings.

Venison Steaks

1 pound venison, cut into 1/4 inch steaks, fat removed, silver skin removed

8 ounces chicken broth

1 cup white wine and juice of 1 lemon

6 fresh scallions, chopped

1 cup fresh chopped parsley

2 cloves of garlic, minced

2 tablespoons butter

1 tablespoon olive oil

1 cup red wine vinegar

salt & pepper to taste

1 tablespoon capers (optional)

Marinate venison by covering with water and one cup of red wine vinegar for two to three hours. Sauté the following in butter and olive oil until tender: fresh scallions, yellow onion, fresh parsley, garlic cloves. Drain venison, wash very well, towel dry, flatten venison well with heavy object, cut into medallions and flour lightly on both sides. Saute venison on high heat in a pan for 2 to 3 minutes on each side with 2 tablespoons butter. Remove venison from pan and add chicken broth, wine, lemon juice. Bring to a boil, then add onion mixture and venison and cook three to five minutes or until sauce thickens. Salt and pepper to taste, add capers if desired.
Serve over white rice. Makes an excellent dish.

Deer Jerky

2 pounds venison

1/4 cup red wine

1/4 cup soy sauce

1/4 cup Worcestershire sauce

1/2 teaspoon liquid smoke

1 teaspoon seasoned salt

1/2 teaspoon garlic powder

1/4 teaspoon curry powder

1/4 teaspoon pepper

1 teaspoon MSG (Accent)

1/8 teaspoon cayenne pepper

Tabasco sauce to taste

Trim any fat from meat. Cut into strips with the grain approximately one fourth inch by one half inch. Put meat and marinade into strong plastic bag or marinating container. Marinate for 24 hours, turning several times.

Oven Method: Lay foil in bottom of oven to catch drippings. Lay meat strips over oven rack. Cook at 140-160° F., for six to eight hours. Leave oven door open a crack for air circulation.
Smoker Method: You may want to delete Liquid Smoke from marinade. Lay meat on smoker racks, process according to smoker directions or at approximately 100° for about two days. When jerky is done it will break when bent. Will keep for several months without refrigeration.

Barbecue Venison

Barbecue Sauce

3 sticks margarine

1/2 teaspoon Worcestershire sauce

8 ounces tomato sauce

dash of Liquid Smoke

1 teaspoon black pepper

1/2 cup chopped onion

1/2 cup lemon juice

1/2 cup ketchup

1/2 teaspoon oregano

1/2 teaspoon garlic salt

1/2 teaspoon dry mustard

1/2 teaspoon rosemary

1/2 teaspoon thyme

1/2 teaspoon salt

Heat three sticks margarine in a one quart saucepan. Add remaining ingredients and simmer for 10 minutes.

2 pounds venison roast or steak

1/2 large onion, sliced

1 green pepper, sliced

1 (4 ounce can) mushrooms

barbecue sauce

1/2 cup flour

1/2 teaspoon red pepper

2 stalks of celery, chopped

1 pound sweet Italian sausage (bulk)

1/2 cup red wine

1 teaspoon seasoned salt

1 teaspoon black pepper

Fry bulk sausage in a Dutch oven and remove to a bowl, leaving drippings in pan. Cube roast or steak, dredge in flour seasoned with salt and pepper. Fry pieces of cubed meat in a Dutch oven until brown. Simmer for 30 minutes. Return sausage to pan and add wine, green pepper, mushrooms, barbecue sauce, celery, red pepper and any leftover flour. Simmer 30 minutes or until tender. Serve over your favorite rice with hot bread. Serves six

Venison Chili

1-1 1/2 pounds venison burger, browned and drained

1/2 pound fresh mushrooms, coarsely chopped

1 green pepper, coarsely chopped

1 (14 1/2 ounce) can sliced stewed tomatoes, undrained

1 (6 ounce) can tomato paste

3 (14 1/2 ounce) cans dark red kidney beans, undrained

2 tablespoons chili powder

1 teaspoon cumin pepper

1/4 teaspoon Tabasco sauce

1/2 teaspoon cayenne pepper

3-4 dashes crushed red pepper

1-2 dashes celery salt

dash of black pepper

2 cloves of garlic, crushed

Combine all above ingredients in a four quart slow cooker (crock pot) and preferably refrigerate overnight. Cook on low heat setting for eight to ten hours. Top each serving with freshly chopped onion and shredded cheddar cheese.

Note: This is a very good, mildly hot chili that is complimented by a freshly baked loaf of bread. Yields six servings.

Venison with Cheese and Tomato Sauce

1 pound venison, pounded thinly

1/2 cup bread crumbs

1/2 cup corn meal

1/3 cup grated parmesan cheese

1/2 teaspoon salt

1/2 teaspoon pepper

2 eggs, beaten

2 tablespoons butter

2 tablespoons oil

4 slices of muenster cheese

8 ounces Velveeta, diced

tomato sauce (recipe below)

Combine bread crumbs, corn meal, parmesan cheese, salt and pepper. Heat frying pan to medium high temperature and add olive oil and butter. Dip serving size pieces of venison into beaten eggs and thoroughly coat with crumb mixture. Brown meat lightly on both sides and transfer to a lightly oiled baking dish. Cover well with tomato sauce and top with Velveeta, then muenster cheese. Bake for 10 to 15 minutes at 400 ° until heated through and cheese has melted

Tomato Sauce

1/2 cup olive oil

1/2 cup yellow onion, sliced

2 green onions, diced

2 garlic cloves, chopped

1/2 cup dried parsley flakes

1/2 teaspoon crushed red pepper seeds

1 (8 ounce) can chopped mushrooms, drained

1 (29 ounce) can chopped tomatoes, drained

1/4 cup burgundy

1 teaspoon oregano

1/4 teaspoon each: thyme, rosemary, marjoram, basil and sage

2 tablespoons chicken flavoring

2 tablespoons pimento stuffed olives, chopped

Venison Scrapple

16 cups cooked and chopped venison

8 cups venison broth

1 cup lard

4 cups corn flour or corn meal

1 cup buckwheat or rye flour

1 cup rolled Oates

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon jalapeno juice (to taste)

1 dash Liquid Smoke

1 dash of Morton's sausage and meat loaf seasoning

All quantities are in proportion so it can be multiplied or divided, depending upon the amount of available meat.
Trim fat from venison trimmings, place them in a pot, cover with water and cook until meat separates from the bones (about 30 minutes in a pressure cooker). Save broth. Separate meat from bones and chop in a food processor. Meanwhile, to two cups broth, add corn meal, rolled Oates and buckwheat flour. Mix thoroughly so there are no lumps. Bring meat in remaining broth to a boil. Add lard, cereal and broth mixture and cook until it has the consistency of thick mush. Stir in salt, pepper and spices(jalapeno juice is brine from the preserved jalapeno peppers and a little goes a long way). Remove from heat and pour into muffin tins using cupcake liners. The finished product can be stored frozen for 6 months or so. Properly made, venison scrapple can be thawed and sliced easily for frying with little crumbling.

Chicken Fried Steak

1 1/2-2 pounds steaks

Lawry's seasoning salt

Worcestershire sauce

Crisco cooking oil

2 eggs

milk

1 cup all purpose flour

Soak steak in salt water for 6 to 8 hours. Trim all fat and membrane away and rinse. Chop steaks with a serrated knife blade until it is about one half inch thick. Season with seasoning salt and three drops of Worcestershire sauce and pound in with knife. Let steak stand for 15 to 20 minutes.
Make a batter using eggs and a dash of milk and one half teaspoon seasoning salt. Dip steaks in batter and then cover both sides with flour. Cover the bottom of fry pan with Crisco and heat to 375-400 degrees. Brown on one side and then turn and reduce heat to simmer. Cover and cook 10 to 15 minutes, depending on steak thickness. Remove cover for last five minutes cooking time.

Venison Bologna

10 pounds venison

1 pound hamburger

1/2 cup Morton's Tender Quick Salt

2 1/2 cups vegetable oil

5 teaspoons garlic powder

2 teaspoons hickory smoke salt

2 teaspoons onion powder

4 teaspoons black pepper

5 teaspoons Liquid Smoke

1 tablespoons hot pepper sauce

2 envelopes Lipton beefy onion soup mix

Use casings or shape into logs one and a half inch diameter. Wrap in foil. Bake in 200 degree oven for one hour and 45 minutes.

Venison Lasagna

2 pounds ground venison

1 medium onion

1 clove garlic

2 tablespoons olive oil

1 (4 ounce) can sliced mushrooms, undrained

2 (8 ounce) can tomato sauce

1 (6 ounce) can tomato paste

1 can tomato soup

2 teaspoons salt

1 egg

1 (8 ounce) package wide lasagna noodles

1 package frozen spinach, thawed and drained

1 cup ricotta cheese

1 (8 ounce) package grated mozzarella cheese

1 teaspoon oregano

1/2 teaspoon basil

Finely chop onion and garlic, then lightly brown both in one tablespoon olive oil. Add venison and cook until brown. Stir in mushrooms, tomato sauce, tomato soup, tomato paste, oregano, basil, and one teaspoon salt. Let simmer gently for two hours. During the last hour, cook lasagna noodles until tender and then drain. Beat egg slight and add to thawed spinach: add one tablespoon olive oil, ricotta, parmesan cheese, and one teaspoon salt and mix together well. Ladle half the meat sauce into a three quart oblong baking dish. Layer half the noodles over meat sauce; spread spinach/ ricotta mixture evenly over noodles. Place remainder of noodles on top of spinach mixture; top with remaining meat sauce, cover with foil and bake at 350° for 45 minutes. Remove foil and sprinkle grated mozzarella cheese on top and bake another 5 minutes until cheese is lightly browned. Serve with tossed salad and garlic bread.

Venison Soup

5 pounds venison

2 large chopped onions

2 large chopped bell peppers

3 tablespoons Worcestershire sauce

1/2 teaspoon Tabasco sauce

1 chopped garlic clove

1 cup chopped shallots

3 (16 ounce) cans cut green beans

3 (16 ounce) cans whole kernel corn

2 (16 ounce) cans lima beans

2 (16 ounce) cans mixed vegetables

1 (16 ounce) can diced carrots

4 (8 ounce) cans tomato sauce

1 cup chopped cabbage

8 large cubed red potatoes

1 (8 ounce) package elbow macaroni

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

Approx. 7 gallons water

*Fresh vegetables may be substituted for canned vegetables which will definitely add to the flavor!
In four and one half gallon soup pot, add venison, two tablespoons Worcestershire sauce and three and one half gallons water. Boil venison for two hours. Remove venison and cube. Discard water. Add venison, onions, shallots, green beans, whole kernel corn, lima beans, mixed vegetables, tomato sauce, one tablespoon Worcestershire sauce, three and one half gallons hot water, salt, and cayenne pepper to the soup pot. Cover loosely and bring to boil. Reduce heat to medium and cook for two hours. Then add potatoes, carrots, macaroni and cabbage. Simmer another hour.
Yield: servings for 10 to 12 people.