2 lb Sliced venison 1/8" thick 2 T Worcestershire sauce 2 T Soy sauce 1 T Salt 1 t Ground red pepper 2 Cloves garlic, sliced 1 c Corn whiskey 1 c Water Slice the meat when it is lightly frozen. The cuts should be long, thin and with the grain. Cut across the grain if you want more tender, but more brittle jerky. Trim off all of the fat. Marinate strips in a glass container overnight. You may substitute 2 cups of red wine for the corn whiskey and water. Pat dry and arrange pieces side by side on an oven roasting rack, with- out overlap. Cook at minimum heat (150F) for 6 hours. Leave oven door ajar to allow moisture to escape. Meat should be dark, dry and store jerky in a cool, airtight container. |
5 pounds venison -- sliced 1/2" thick 1 cup flour 1 cup vegetable oil 3 cups onions -- chopped 1 1/2 cups green onions -- chopped 1 1/2 cups celery -- chopped 1 1/2 cups green peppers -- chopped 2 bay leaves 1 cup red wine 2 cans beef bouillon 15 ounces crushed tomatoes 15 ounces tomato puree 15 ouces Rotel diced tomatoes and chiles 2 teaspoons white pepper 1 1/2 teaspoons black pepper 1/2 teaspoon cayenne pepper 3 teaspoons salt 1/2 teaspoon thyme 1/2 teaspoon basil 3 teaspoons worcestershire sauce grits Pound venison strips to 1/4 inch thick. On a well greased grill, brown meat on both sides, cut into manageable sized pieces and set aside. In a 12 quart pot, combine oil and flour. Stir continously over medium high heat until roux is a rich brown color, the darker the better. As soon as roux is ready, add onions and continue to stir 1 to 2 minutes. Add rest of vegetables, stirring as needed until onions are clear. Slowly add boullion to mixture, stirring thoroughly. If added too quickly, roux will separate. When mixture has stabilized, add tomatoes and simmer for 10 minutes. Add wine and meat, including whatever drippings have accumulated since grilling. Cover pot and simmer until meat is just tender, (1-2 hours) stirring occasionally. Add seasonings and simmer 20 minutes more. Serve over grits. |
--------------------------------VENISON LOAF-------------------------------- 1 1/2 lb VENISON, ground 3/4 c MILK 1 pk LIPTON'S ONION SOUP MIX 1 EGG, lightly beaten 1 1/2 c BREAD CRUMBS (soft) 1/4 c CATSUP 1 tb BROWN SUGAR 1 tb PREPARED MUSTARD -(Coleman's) 4 sl JACK CHEESE -----------------------------POPPY SEED NOODLES----------------------------- 1/2 lb EGG NOODLES (3 cups), -uncooked 2 tb BUTTER 1/2 c HALF-AND-HALF 1/2 c JACK CHEESE, grated 1 ts POPPY SEEDS VENISON LOAF: Lightly oil a 9-inch ring mold. Combine milk, onion soup mix, egg and bread crumbs. Let stand until mixture is mushy. Combine mixture with ground venison. Shape into mold and turn out onto baking pan. (You can do this with any meatloaf: very pretty and easy to slice). Combine the catsup, brown sugar and prepared mustard. Brush mixture onto loaf. Bake in a preheated 400-degree oven for 40 minutes, brushing with catsup mixture once more during baking. Remove loaf from oven and arrange Jack cheese slices over loaf. Bake about 5 minutes longer until cheese melts. Slide onto serving plate. Fill center with Poppy Seed Noodles. POPPY SEED NOODLES: Cook the noodles according to directions on the package, or until tender. Drain well. Toss with butter, half-and-half and Jack cheese. Sprinkle on the poppy seeds and toss well to mix. |
1 pound venison steak -- 1/4 inch thick salt and pepper 1 egg 2 teaspoons water 1/2 cup grated parmesan cheese 1/2 cup fine dry breadcrumbs 1/4 cup olive oil 1 onion -- finely chopped 2 tablespoons butter 1 6oz-can tomato paste 2 cups hot water 1 teaspoon salt 1/2 teaspoon marjoram leaves 1/2 pound mozzarella cheese -- sliced Cut steak into 6 or 8 pieces. Sprinkle with salt and pepper. Beat egg with 2 tablespoons water. Combine parmesan cheese with breadcrumbs, mixing well. Dip meat in egg, then roll in bread crumb mixture. Heat oil in large skillet and fry 3 pieces at a time until brown. Lay in 13x9 inch baking pan. Saute onion in butter and reserved drippings until soft. Add tomato paste, hot water, salt and marjoram. Boilk a few minutes, stirring well. Pour 3/4 cup sauce over steaks. Top with thin slices of mozzarella cheese, then pour remaining sauce over cheese. Bake at 350 degrees for about 30 minutes. |
1 1/2 lb Ground venison 3 lg Onions, diced 1 lg Green pepper, diced 1 cn 16 oz. tomatoes 2 ts Salt 1/3 ts Chili powder 1 sm Red pepper, diced 1/2 c 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. |
3/4 lb VENISON, ground 1/4 lb SAUSAGE, ground 1 EGG 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. |
1 lb Ground venison 3 oz Pork fat back, ground Salt Freshly ground pepper Because venison has so little fat, you'll need to add some for a juicy burger. But don't use deer fat - it tastes bad.) Mix venison, pork, salt and pepper, handling as little as possible. Heat grill. Brush burgers with vegetable oil and grill about 4 minutes; turn and cook to desired doneness. Serve on rolls with your choice of condiments. |