Deer Recipies

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[#000080][size 3]This thread will be for any and all Deer recipies. Please feel free to add any recipies that you would like to share with the rest of us.[/size][/#000080]
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[font "Verdana,Arial,Helvetica"][black][size 1]Deer Bologna[red] [/red][black]by daymere[/black][/size][/black][/font] [font "Verdana,Arial,Helvetica"][black][size 1] [/size][/black][/font]

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[font "Verdana,Arial,Helvetica"][black][size 1][font ""][#000080][/#000080][/font] [indent] [ul] [li]3lbs ground vension [li]2lbs ground sausage [li]5tsp morton tender quick cure [li]2 1/2 tsp mustard seeds [li]1 tsp hickory smoke salt [li]2 1/2 tsp black pepper [li]2 1/2 tsp garlic salt or powder [/li][/ul] [ol] [li]mix well, shape into 2 - 3 rolls and wrap in wax paper. [li]refrigerate for 2 days. [li]take paper off and put on wire rake or broiler pan and set oven to 350*. [li]bake for 1 hour and turn over and bake for additional 1/2 hour [/li][/ol][/indent]
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KEEP ONLY WHAT YOU PLAN TO EAT ,THAT WILL BE YOUR TREAT.RELEASE THE BIGGEST SO THEY CAN GROW, AND THEY WILL BE THERE THE NEXT TIME YOU GO.............DAYMERE TENNESSE MODERATOR
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[size 1]additonal recipe by davetclown[/size]
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[size 1]well guys if you like pepper stake as much as I do. then this recipie is half way there, follow insturctions above with a couple variations. [/size] [ol] [li]lightly salt [li]generously sprinkle black pepper (dont drown) [li]use sliced green pappers when cooking [li]place the lid on and cook on medium turning strips ocationaly untill tender[/li][/ol]

for those of us who like it a little spice in our life, you can sprinckle some chyanne pepper or cajun spice pepper to realy add that zest to your meal...




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Dave
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another great add on by Stormy26

[size 1]another great one is, cut some steaks into strips and fry it up with some fresh morels right now. cook up some lipton butter noodles and mix it all together.
Venison/morels/with butter noodles LOOK OUT!! THE TASTE WILL BE AWSOME!!!!!!!!!!!!!! [/size]

[Hutch00]

Venison Steak, Italian Style [indent]
[#000000]4 venison steaks
1/2 medium onion, sliced
1 green pepper, cut into strips
1 15-oz. can chopped tomatoes
Dash of garlic powder (optional)
Dash of oregano (optional)
Salt and pepper to taste [/#000000]
[#000000][/#000000]Dredge steaks in flour. Fry in skillet with sliced onion until brown. Add strips of green pepper and tomatoes. Season with salt and pepper. Add garlic powder and/or oregano if desired. Simmer 1/2 to 1 hour. Serve on rice.[/indent]

[Hutch00]

Venison Stroganoff [indent]
[#000000]2 lb. steak cut 1/2" thick
2 c. mushrooms, chopped (you may use canned bits and pieces or chopped fresh mushrooms)
1 c. finely chopped onion
3 Tbsp. butter or margarine
3 beef bouillon cubes
4 c. cooked rice
1 c. boiling water
2 Tbsp. tomato paste
1 tsp. dry mustard
1/2 tsp. salt
2 Tbsp. flour
1/2 c. water
1 c. dairy sour cream (regular or reduced fat) [/#000000]
[#000000][/#000000]Cut steak into strips about 2 1/4 inches long. In large skillet, saute fresh mushrooms and onion in butter or margarine till golden brown. Remove and set aside. Brown meat on all sides (15 minutes). Dissolve bouillon cubes in boiling water; pour over meat. Add tomato paste, mustard and salt. Heat. Simmer 45 minutes or until tender. Combine flour and water. Slowly stir into meat mixture. Cook, stirring constantly, until mixture comes to a boil. Reduce heat. Add mushrooms, onions and sour cream. Heat but do not boil. Serve over hot rice or chow mein noodles. [/indent]

[Hutch00]

Venison Fondue [indent]
[#000000]Venison steaks, chops or other tender cut
Peanut oil
Fondue sauce
Steak sauce or garlic butter sauce [/#000000]
[#000000][/#000000]Heat 2 to 3 inches of peanut oil in fondue pot to a temperature of 380 degrees (or when a 1-inch cube of bread toasts in 40 seconds). Cut venison into 1-inch cubes. Using fondue forks (table forks get too hot), dunk cubes of venison into oil for about 1 minute, depending on the degree of doneness preferred sauce. [/indent][#000000][/#000000] [indent]
[#000000][/#000000]Note: Peanut oil is preferred for fondues because of its flavor and other properties. Melted shortening or other vegetable oils may be substituted. [/indent][#000000][/#000000] [#000000]

Fondue Sauces [/#000000] [indent] [#000000]Horseradish Sauce [/#000000] [indent]
[#000000]1/2[/#000000][#000000] c. sour cream (regular or reduced fat)
1 Tbsp. horseradish
1/2 tsp. Worcestershire sauce [/#000000]
[#000000][/#000000]Mix all together and serve. [/indent][/indent][#000000][/#000000] [indent] [indent]
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Garlic Butter Sauce [/#000000] [indent]
[#000000]1/4[/#000000][#000000] c. butter or margarine
1 Tbsp. garlic powder [/#000000]
[#000000][/#000000]Melt butter, add garlic powder. Serve warm. [/indent][/indent][#000000][/#000000] [indent] [indent]
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[Hutch00]

Venison Chops in Sour Cream [indent]
[#000000]6 venison chops (about 1/2 inch thick)
1/2 tsp. powdered sage
1/2 tsp. salt
2 Tbsp. shortening
Dash of pepper
2 medium-size onions, sliced
1 beef bouillon cube
1/4 c. boiling water
1/2 c. sour cream (regular or reduced fat)
1 Tbsp. flour
1 Tbsp. dried parsley flakes, crushed [/#000000]
[#000000][/#000000]Rub chops with mixture of sage, salt and pepper. Brown chops on both sides in shortening. Drain extra grease. Add onions. Dissolve bouillon in boiling water and pour over chops. Cover and simmer about 25 to 30 minutes or until meat is done. Put meat on serving platter. Combine sour cream and flour in a bowl and slowly stir in drippings. Return all to skillet. Cook, stirring constantly until mixture begins to boil. Add water to thin gravy. Pour over chops and serve. [/indent]

[Hutch00]

Yuletide Mincemeat [indent]
[#000000]4 lb. venison meat with bones
2 lb. seedless raisins
1 15-oz. box light raisins
1 Tbsp. salt
1 Tbsp. cinnamon
1 Tbsp. ground ginger
1 Tbsp. cloves
1 Tbsp. nutmeg
1 12-oz. box currants
3/4 lb. beef suet
3 lb. apples, peeled and quartered
1 tsp. allspice
1 tsp. mace (optional)
2 qt. cider, grape juice, or other fruit juice
1 lb. brown sugar [/#000000]
[#000000][/#000000]Trim fat from venison. Cover with water. Simmer until meat is tender. Refrigerate venison in cooking liquid and allow to cool overnight. Remove all fat from top of liquid. Separate meat from bones and put meat through grinder, using a coarse blade. (There should be enough ground venison to make at least 2 quarts of ground meat.) Grind suet and apples. Combine all ingredients in a large kettle. Simmer for 2 hours to plump fruit and blend flavors. Stir often to prevent sticking. [/indent][#000000][/#000000] [indent]
[#000000][/#000000]Use "as is" for cookie recipes. Add 1 c. apple for every 2 c. of mincemeat for pie. [/indent]

[Hutch00]

VENISON WITH FIGS

20 fresh or dried figs
1 cup good quality red burgundy wine
1 rack or loin of venison, fully trimmed
2 tablespoons canola oil
1 whole clove or pinch of ground cloves
2 bay leaves
1 cup venison or veal stock
1 tablespoon balsamic vinegar
Freshly ground black pepper
Salt
2 tablespoons cold, unsalted butter

Trim stems from figs, halve lengthwise and place in small enamel
or stainless-steel pan with wine and enough water to cover. Bring
to a boil, reduce heat and simmer 20 minutes; remove from heat.
Let stand 1 hour.

Heat oven to 375 degrees. Heat oil in heavy skillet until it begins
to smoke. Pat venison dry and sear on all sides. Remove to baking
sheet and roast in oven 10 to 15 minutes for medium rare. Let meat
stand in a warm place.

Reserve 8 fig halves for garnish. In a processor or blender, puree
remaining figs and their soaking liquid; strain into a small
saucepan. Add clove and bay leaves. Simmer until syrupy and remove
spices. Add stock, vinegar, pepper and reserved fig halves; simmer
3 minutes. Add chilled butter and return to a simmer; season to
taste.

Slice roasted meat into 8 pieces, garnish each with a fig half and
pour sauce over meat. Serves 4.

[Hutch00]

Scottish Venison and Pork Galantine

3 pounds thick breast venison
1/2 pound raw ham or Ayrshire bacon
3 hard-boiled eggs
3 cloves garlic
1 sprig thyme and marjoram
1 pound pork sausage-meat or minced pork
6 black peppercorns
salt and pepper to taste
4 pints water

Bone venison, cut away any gristle. Cube ham, mix with sausage-meat,
or minced pork, and garlic. Boil venison bones with water, salt
and herbs. Spread half sausage-meat over venison. Spread eggs cut
in half on top of venison. Spread rest of sausage-meat on top of
eggs. Season well. Roll up carefully, put in a large floured cloth,
tying ends securely. Place in venison bone stock, cover, simmer
gently for 4 hours. Leave to cool in water. When cold remove from
stock. Take off cloth, place galantine in dish which just fits
it. Cover with foil, put a weight on top, chill over-night. Serve
cold, cut into slices.

[Hutch00]

Deer Heart with Vegetables

1 fresh deer heart
salt
pepper
steak spice
garlic salt
beef bouillon cube or powder
rosemary
thyme
water

2 onions, sliced
2 green peppers
3 stalks celery, sliced, thin and diagonally
1 carrot, sliced thin and diagonally
1 cup broccoli florets
1 cup sliced mushrooms

Rinse deer heart in cold, running water to remove all blood. Trim
off fat. Let stand in cold salted water to 1 to 2 hrs. Remove
and place in a pot of boiling salted water. Boil 15 to 20 min.
Remove and cut into 2 centimeter slices. Place in hot, oiled
skillet. Sprinkle with steak spice, pepper and garlic salt. Fry
like steak, both sides, about 15 min. In meantime prepare vegetables.
Saute onions in oiled pot for 5 min, add remaining vegetables.
Sprinkle with rosemary, thyme, garlic powder, and pepper. Dissolve
bouillon in cup of hot water and add to vegetables. Simmer 10 min
or to desired tenderness. Serve with deer heart and boiled or
fried potatoes.

[Hutch00]

French Fries Casserole

1 lb ground venison or beef
1 small onion (optional)
1 can cheddar cheese soup
1 can cream of celery soup
frozen french fries
pepper

Dice onion and mix with ground meat and season liberally with pepper
to taste. Press into the bottom of a 9x9" pan.

Mix together the two cans of soup but do not dilute with water.
Spread
mixture over the meat. Cover entire surface generously with
frozen french fries. Bake at 350 for 40 minutes or until done -
fries should be golden and crispy.

Note: You might want to add some tabasco to the meat mixture if
you like spicier food

[Hutch00]

Venison Hash

1 1/2 lbs ground venison
3 onions, diced
1 green pepper, diced
16 oz can tomatoes
2 ts salt
1/3 ts chili powder
1 red pepper, diced
1/2 cup chopped chiles (optional)

Preheat over to 350F. In large skillet cook and stir venison,
onions, and peppers until meat is brown and vegetables tender.
Drain off the fat and stir in tomatoes, salt, pepper, chili powder,
red pepper and chiles. Heat through and pour into covered casserole
dish. Bake 1 hour stirring a couple times while cooking.

[Hutch00]

Fried Venison Liver

1 deer liver, sliced thin (A young deer is best)
1 cup flour, seasoned with salt & pepper
2 large onions, sliced
1/3 cup cooking oil

Place seasoned flour on large piece of waxed paper. Heat 1/3 cup
oil in large fry pan over medium heat. Add the onions and fry for
about five minutes. Push onions to one edge of pan. Coat liver
pieces with flour and fry for two minutes each side. Don't overcook,
or liver will be tough. Transfer to pre-heated platter and keep
warm until all meat is done. Served with onion and mashed potatoes.
One liver will serve 6 to 12, and is a good way to celebrate the
first harvest of opening day.

[Hutch00]

Venison Roderick & Game Sauce

1 teaspoon garlic powder (or 1 clove minced)
salt and fresh cracked pepper to taste
2 lb. venison dle or tenderloin, sliced 1/4 inch thick
2 TBS butter or olive oil
1/4 cup brandy

Heat a heavy nonstick skillet. Rub garlic, salt and pepper over
both sides of sliced venison medallions. In a hot skillet, quickly
saute venison until done to taste. Do not overcook. Remove and
deglaze skillet with brandy. Serve sauce over venison.

Serve with salad and wild rice pilaf and sauce below..


Game Sauce

1 cup Sauvignon Blanc or other white wine
1 cup Cabernet Sauvignon or other red wine
3/4 cup red wine vinegar
1/4 cup prosciutto, shredded
3 cloves garlic, mashed
1/2 lemon, peeled and sliced
2 sage leaves
2 sprigs rosemary
4 juniper berries
salt and fresh cracked black pepper to taste
2 chicken livers, finely chopped
4 anchovy fillets, finely chopped

In a non-aluminum saucepan, combine wines and all ingredients except
chicken livers and anchovy fillets. Bring to boil. Remove garlic,
save, rosemary and juniper berries. Add chicken livers and anchovies
and simmer slowly until sauce is reduced by 1/2. Salt and pepper
to taste.

[Hutch00]

Venison Pie
enough meat for 2 pies - double the crust recipe for 2 12" pies.

3 lbs. Venison, trimmed and cut into bite-sized pieces

3/4 bottle red wine or enough to cover meat in marinating dish
4 T. honey, melted
1 bunch fresh tarragon, plus extra while sauteeing
3 garlic cloves, or to taste, plus extra while sauteeing
1 bunch fresh parsley, or equivalent dried
1 bunch fresh marjoram, or equivalent dried
pepper, to taste
Salt, to taste
1/4 cup Olive Oil

3 cups flour
1 t. salt
1 cup shortening
water, as needed, should be ice cold
1 egg, beaten (to brush crust)

2 onions, sliced, can also substitute leeks in similar qty.
6 large mushrooms, sliced
2-3 T. butter
4 medium potatoes, grated
6 large carrots, grated

Marinate venison in marinade ingredients. Meat should be marinated
for a day or so in the fridge.

Pie Crust: 3 C. flour, 1 tsp salt, 1 'generous' cup shortening and
"ice cold water as needed". Mix flour and salt, cut in shortening,
add water "until sticks together", stir in water with fork. Chill
the dough and rolling pin.

Saute meat w/onions and reserve juice from marinade. Add mushrooms,
saute using butter. Add some marinade to saute. Add some more garlic
and tarragon to saute pan.

While meat is sauteeing , grate potatoes and carrots.

Leaving saute juice in pan, slice venison thinly and mix meat/onions/etc
with grated vegetables.

Make gravy with flour and juices in pan.

Roll out crust to about 1/4" thickness, place in 12" pan, fill with
ingredients, add gravy and top crust.

Brush the crust with whipped egg and bake until done.

If there is leftover venison or dough, make meat pasties from them.
These freeze well too!

[Hutch00]

Veni-Mac
Serves 3

1 pound ground venison
1 can tomato paste
2 1/2 cups warm water

3/4 cup finely chopped onions
1 tsp freshly ground black pepper
1 tsp Tony Chacheres Creole Seasoned Salt
1 tablespoon dried parsley leaves
dash celery salt
dash thyme
1 clove crushed garlic (more or less, to taste)

2 cups small elbow macaroni
3/4 cup sweet corn (fresh, canned or frozen)

Brown venison gently over low heat. Pour off drippings. Add tomato
paste and water (Alternately add 16 ounce jar of spaghetti sauce
and 3/4 cup water).

Stir in onions, seasonings, parsley and garlic.

Stir over low heat until ingredients are well mixed and tomato
paste is at a saucey consistency.

Add macaroni and corn. Simmer on low heat 20-25 minutes until
pasta is soft, stirring occasionally. You may need to add about
1/2 cup of water while simmering.