Most of the wild game recipes can easily be changed to beef or pork.
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1)Peppered Venison Steak
2 pounds venison - (to 3 lbs) (or as much as you like)
1 large onion
1 large bell pepper
2 cans mushroom soup
2 cans water
Salt -- to taste
Brown venison in small amount of shortening. Saute onion and pepper in drippings. Add enough flour to drippings to make a brown gravy. Use soup in the gravy instead of water. Pour the browned venison, pepper and onion, mushroom gravy, 2 cans of water and salt into a slow cooker. Cook in crock pot all day on LOW, or put it on at night and cook overnight.
I HAVE NOT HAD A SINGLE PERSON NOT LOVE THIS ONE!!! EVEN A FEW FRIENDS THAT HATE DEER WILL EAT THIS. I HAVE ALSO USED A LARGE RUMP ROAST INSTEAD OF VENISON.
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paupiettes of venison
Ingredients
· 8 thin slices of venison cut from either the round or the loin (should weigh 1 ounce each)·
1/8 pound of mushrooms·
1 egg·
2 small onions, finely chopped·
1/4 pound bacon, cut into small pieces·
1 tablespoon Dijon mustard·
2 cloves of garlic
1 & 1/2 teaspoons of finely chopped lemon
peel·
1 tablespoon of bread crumbs·
Flour·
Bacon drippings·
Salt and pepper·
One teaspoon of thyme·
A handful of fresh parsley, minced
Directions
1. Fry the onions, mushrooms and bacon in a little dripping. Mix in the lemon peel, bread crumbs, parsley and seasoning, and a beaten egg.
2. Flatten out each piece of venison. Season with pepper, salt and thyme. On each slice, lay a bit of the stuffing, roll up the meat and secure with a toothpick or tie with string.
3. Roll them in flour and brown them in bacon drippings. Add water, just to cover, and simmer very slowly for 10 minutes. Crush the garlic and add this and the mustard to the sauce. Cook for another 30 minutes at a slow simmer. The sauce should be creamy.
4. Serve with rice or mashed potatoes.
THIS RECIPE IS AWSOME!!! I JUST USE A LITTLE LESS LEMON PEEL. IT IS A LITTLE MUCH FOR ME.
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CHICKEN FRIED DEER STEAKS
Need: deer, flour, pepper, garlic salt, salt, oil.
1: cut deer into steaks
2: beat the steaks with a tenderizer hammer until very thin.
3: mix flour with pepper, garlic salt or powder, salt or what spices you want.
4: roll steaks in the flour mixture and fry in oil like chicken.
5: EAT…make gravy with drippings for mashed potatoes
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Burgundy Venison
2 pounds venison -- cut like stew meat
1/2 cup Burgundy wine
1 small can mushrooms
1 can cream of mushroom soup
1 package dry onion soup mix
Put in slow cooker and mix until well blended. Cook all day. This is also good without the wine.
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Crockpot Venison Apple Cider Stew
1 pound beef or venison stew meat -- (up to 2)
8 carrots -- sliced thin
6 potatoes -- sliced thin
2 apples -- chopped
2 teaspoons salt
1/2 teaspoon thyme
2 tablespoons minced onion
2 cups apple cider
Place carrots, potatoes, and apples in crock pot. Add meat and sprinkle with salt, thyme, and onion. Pour cider over meat and cover. Cook in crock pot on low heat 10-12 hours. Thicken gravy.
THIS RECIPE SUPPRISED ME. I WOULD HAVE NEVER GUESSED IT COULD TURN OUT SO GOOD.
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BBQ "Buck Balls"
Ingredients:
2lbs Ground Venison
½ cup Warm Water
1 ½ cups Stove Top Stuffing
2 Eggs
1 pack Onion Soup Mix
¼ cup BBQ Sauce
1 8-ounce Can Tomato Sauce
1 pack Sliced Bacon
Directions:
In a large bowl, mix all ingredients except bacon and tomato sauce, and roll into golf ball sized meatballs. Wrap each buckball with a half-strip of bacon and arrange in a baking dish. Preheat oven to 350 degrees. Pour tomato sauce over meatballs and bake uncovered for one hour or until nicely browned. Serve with a nice tangy BBQ sauce or just ketchup.
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Barbecue Venison Chops
20 Venison chops
6 oz Beer ****you must drink the other 66 oz in the 6 pack**** a little tip that works for me
1 lg Onion, chopped
4 Pats of butter
2 oz Garlic
Place aluminum foil on hot grill with sides folded up, so there is no runoff of juices. Place chops on foil. Add beer, chopped onion and butter. Sprinkle garlic salt on chops each time you turn them. When chops are done, remove foil from grill. Place chops back on grill and sprinkle with garlic salt each time you turn them until charcoal black.
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Creamed Venison
1 lb Cubed Elk/Deer round steak
3 tb Margarine or butter
2 c Medium white sauce
1 ts Celery salt
1/4 ts Pepper
3 tb Chopped parsley
2 ts Worcestershire sauce
1/4 c Pickle relish
---TOPPINGS---
1/2 c Bread crumbs
2 tb Margarine or butter
Brown steak in 3 tablespoons margarine or butter. Add a small amount of water and cook in a covered skillet until tender, adding a little water from time to time as needed. When done add white sauce, seasonings, parsley and pickle relish. Put mixture in a greased casserole. Sprinkle top with bread crumbs and dot with margarine or butter. Bake in a moderate oven (350 degrees F.) until crumbs are browned.
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Need: deer, margarine, fresh mushrooms sliced, onion chopped, pita bread mozzarella cheese.
1: Cut deer into small thin 2 inch strips.
2: Sauté deer in pan with margarine, mushrooms and onions.
3: When done cooking take half a pita and warm in microwave for 10 seconds. Long enough you can open and put the deer in without it breaking.
4: Fill pita with deer, mushrooms, onions, and mozzarella cheese and warm in microwave long enough for cheese to melt.
5: EAT
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Onion buttered deer steak
Yield: 1 servings
BUTTER SAUCE
1/2 cup Butter
1/4 cup Minced onion
2 tsp Worcestershire or soy sauce
1/2 tsp Dry mustard
1/2 tsp Freshly ground pepper
Procedures
In small saucepan, combine ingredients.
Heat together until butter melts.
Broil 3 to 4 inches from heat for 10 to 12 minutes each side for rare, 14 to 16 minutes for medium, brushing with butter mixture
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Barbecued Venison
2 pounds venison round - (to 3 lbs) -- leg or rump roast
1 can beer - (12 oz)
3 garlic cloves
Salt -- to taste
Freshly-ground black pepper -- to taste
2 onions -- sliced
3 bay leaves
2 cups prepared barbecue sauce
Trim excess fat from venison. In large bowl mix beer, garlic, salt, pepper, onions and bay leaves; add venison. (Marinade should cover meat.) Marinate in refrigerator for 12 to 24 hours, turning occasionally.
Remove venison and onions from marinade and place in crockpot. Pour 1 cup barbecue sauce over top. Cover and cook in crock pot on LOW for 8 hours. Take meat out and use a fork to tear meat into strips (like pulled pork). Put back in and cook 1-2 more hours.
***good when cooked with strips of green peppers***
Makes great sandwiches for several days.
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FRIED QUAIL:
NEED: QUAIL (OR CHICKEN)
RITZ CRACKERS
PARMESAIN CHEESE
EGGS
Crush crackers into a fine powder. Mix cheese in with crackers so it is a 50/50 mixture.
Dip quail into egg so in is completly covered.
Roll quail in cracker/cheese mixture and fry.
IT IS AMAZING WHAT THE PARMESAIN CHEESE ADDS TO THE CRUST. THIS IS THE ONLY WAY I FRY CHICKEN NOW.
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GRILLED DOVE:
NEED: DOVE BREAST FILLETS
BACON cut into 1/3's
TOOTHPICKS
Wrap dove meat with bacon. Use toothpicks to hold the bacon on. Grill over medium heat.
WHEN I HAVE COOKOUTS I CAN NOT LET ANYONE KNOW WHEN I AM COOKING THESE. OTHERWISE EVERYONE EATS THEM RIGHT OFF THE GRILL AND THEY NEVER MAKE IT TO THE TABLE.
