6 1/4 inch thick slices of venison loin (backstrap) or more, depending upon the appetite of those you are serving Several cloves of garlic, peeled and cut in half 3 tablespoons of whole black pepper corns, coarsely crushed 3 tablespoons of butter and 2 tablespoons of olive oil
Score the steaks all over with a sharp knife. Rub each steak, on both sides, with a cut garlic clove. Press the cracked black peppercorns into one side of each steak.
In a large cast iron skillet (use 2 to get the cooking done more quickly), melt the butter and olive oil. You may not need to use all the butter and oil mix in each skillet. Use your judgment.
When the mix of oil and butter is hot, add the steaks. Fry them on each side, about 3 minutes in all.
Serve them with the cooking butter, which should not have burned, by pouring the butter over the steaks.
3 lb Venison Roast
Cloves of Garlic Salt Pepper 1 lg Onion, sliced
1 lg Green pepper, sliced
1 sm Can whole pimento
3 sl Bacon
With sharp-pointed knife, pierce meat several times and insert slices of garlic. Season with salt and pepper. Smother roast with onion, green pepper, pimento, and bacon. Add small amound of water, cover and bake in slow oven, basting occasionally. Drippings make excellent gravy.
2 sm Venison steaks
1 tb Butter
Dash of fennel Garlic salt Basil White cooking wine Melt butter in frying pan over medium heat. Put steaks in pan and add fennel, garlic salt and basil. Cook for 5 to 10 minutes or until done to your liking.
1 lb Ground venison
6 c Unbleached flour
1 1/2 c Buttermilk
4 tb Butter or margarine
4 tb Honey
1/2 ts Salt
1 Package of yeast
1/4 c Warm water
3 c Grated cheese
1 sm Onion, chopped
2 cn Pizza sauce
Chives (optional) Oregano Garlic powder Pepper Thyme First, measure flour into large bowl. In a separate container combine buttermilk, butter, honey and salt. Heat the buttermilk mixture to lukewarm. Dissolve yeast in warm water. Add yeast and milk mixture to flour and combine to make a firm dough. Turn dough out and kneed for about 6 minutes, or until it is smooth and elastic. Put the dough in a greased bowl, cover and let rise until double in bulk, about 1 hour. While dough is rising, prepare the toppings. Grate plenty of cheese. Chop some onions and some wild chive if you have some handy. Fry venison, crumbling it as you fry. When dough has risen, punch it down, divide it in half, and roll out the two parts to fit your baking sheets. The dough should be about 1/4-inch thick. Let the rolled out dough rise for about 15 minutes. Spread a generous amount of pizza sauce on the dough. Sprinkle on plenty of oregano, garlic powder, pepper and a little thyme. Top with grated cheese and the crumbled venison. Bake at 350F for 20 to 30 minutes.
3/4 lb VENISON, ground
1/4 lb SAUSAGE, ground
2 tb PARSLEY, chopped
1 tb BUTTER, softened
1 tb BREAD CRUMBS
1 ts LEMON JUICE
1 ts SALT
1/4 ts PEPPER
1 tb ONION FLAKES, dried
1 c WATER
1/2 pk LIPTON'S ONION SOUP MIX
Combine all ingredients except the Onion Soup Mix and the cup of water and shape into a loaf. Place in a lightly greased pan. Bake 1 hour @ 350-degrees. Baste every 10 minutes with a combination of 1 cup water and 1/2 package dried onion soup mix.
16 Center-Cut, Meaty Venison Hind Shanks>>>
--Cut "Osso Buco" Style, 2 Inches Thick All-Purpose Flour For Dredging Kosher Salt Freshly Ground Black Pepper 3 Tablespoons Olive Oil
4 Cups Yellow Onions -- sliced
4 Tablespoons Garlic -- chopped
2 c Celery -- diced
2 c Carrots -- diced
3 c Plum Tomatoes -- diced
5 c Rich Venison Or Chicken Stock
2 1/2 c Dry Red Wine
2/3 c Nicoise Or Kalamata Olives* -- whole
2 tsp Fennel Seed
1 tbsp Fresh Oregano <<Or>> -- minced
1 tsp Dried Oregano
1 1/2 tsp Fresh Thyme <<Or>> -- minced
1 tsp Dried Thyme
1 tsp Serrano Chile <<Or>> -- seeded and minced
1/2 tsp Red Chile Flakes
--Garnish-- Fresh Herb Sprigs --Lemon Zest Mix--(Gremolata): 2 tsp Lemon Zest -- grated
2 tsp Garlic -- minced
2 tbsp Fresh Parsley -- minced
Preheat the oven to 350=B0F=20 Dredge the venison shanks in flour and shake off excess. Season with salt and pepper. In a deep flameproof casserole or Dutch oven, heat 2 tablespoons of the oil and brown the shanks on all sides. Remove the shanks, wipe the casserole clean and add the remaining 1 tablespoon oil along with the onions, garlic, celery, and carrots. Saute until lightly browned. Add the tomatoes, stock, wine, olives and seasonings. Return the shanks to the casserole, scooping some of the vegetable mixture on top of them.
Cover the casserole and bake for 2 hours. Uncover and cook 30 minutes more or until the venison is very tender. Remove the shanks and set aside.
Strain the braising liquid and reserve the vegetables. Degrease the braising liquid and return it to the casserole. Over high heat, cook the liquid until reduced to a light sauce consistency. Return the meat and vegetables to the casserole and heat through. Adjust seasoning with salt and pepper.
In a small bowl, combine the ingredients for the gremolata.
Serve the venison shanks in wide-rimmed soup bowls and ladle the hot braising liquid around. Sprinkle with the gremolata and garnish with herb sprigs.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
3 lbs venison steak 1/6 lb butter 4 med onions 2 cloves garlic 1 tsp marjoram 1 c diced tomatoes 1 c dry sherry 2 tbs paprika 1/c sour cream 1/2 c flour S&P to taste
Cut steak into one-inch cubes. In paper bag, place 1/2 c flour, salt and pepper. Shake cubes of steak until dusted. In lg skillet, melt 1/6 lb butter. When hot, add cubes of steak and lightly brown them. Remove steak and to pan add onions, diced finely, minced garlic, marjoram, tomatoes, wine and paprika. Cook slowly with lid on skillet for 15 minutes. Add the steak, replace lid and cook slowly until steak is tender, 45 minutes to 1 hour. Stir in sour cream and serve.