1 Venison roast(4-6 lbs) Or 4 steaks 2 Bay leaves 1/4 c Red wine vinegar 2 c Claret wine 1 Salt to taste 3 1/2 T Olive oil 2 cn Cream of mushroom soup(8oz) 1 1/2 c Water 1 Clove garlic minced 2 Medium onions chopped 1 1/2 t Worcestershire sauce Mix the wine vinegar, water, salt, & 1/2 tspn of the worcestershire sauce. Pour this over the venison, cover, & refrigerate overnight or 8+ hours. Cover the bottom of a pan with the olive oil and heat over a medium heat. Add the garlic & onions. Saute until onions are clear. Meanwhile rub meat with salt, the cay- enne flakes, & worcestershire sauce. Place the venison into the pan and add the 2 cans of cream of mushroom soup. Cover and place in a preheated 325 degree F oven. Cook for 1/2 hour then add the wine & the Bay leaves. Cook for 2 more hours being sure to baste the meat every 20-30 minutes. When 10 minutes of cooking time is left, remove the cover and allow to brown! |
1 lb Browned ground venison, Drained 4 c Potatoes, peeled and sliced 1 tb Onion, chopped 2 ts Salt Pepper 3/4 c Canned milk 1/2 c Oats 1/4 c Catsup 5 tb Onion, chopped Mix potatoes, 1 tablespoon onion, 1 teaspoon salt and dash of pepper (together and place in a 2 to 3 quart casserole. Then mix rest of ingredients together and spread this mixture over potatoes. Bake at 350F, covered, 30 to 45 minutes or until potatoes are tender. |
3/4 lb Best venison trimmings 2 fl Cider 4 fl Good stock 6 oz Cap mushrooms 1 bn Chives Garlic Juniper Unsalted butter 4 fl Soured cream or Greek yogurt Cut the meat into strips about the size of your thumb - if possible. Some of the trimmings may, of course, be slightly ragged, triangular or cubed but this is the size and shape to aim for. Dust with coarsely ground black pepper and 3 to 4 crushed juniper berries, moisten with the cider, cover and leave to marinate for 24 hours. Crush a garlic clove, mix it with the soured cream or yoghurt and leave it to infuse in a cool place for 24 hours. Carefully drain and dry the venison, reserving the marinade. Slice the mushrooms thickly and saute them in a little very hot butter. Remove and keep hot. Then saute the venison briefly, searing it nicely but keeping it succulent and pink within - 2 minutes is plenty. Then let the venison rest in a low oven where it will go on cooking a little without toughening. Start making the sauce straight away or wait for several minutes if you want the meat to lose its pinkness. To make the sauce, let the marinade liquid and the stock bubble away in the frying pan until reduced to just 2 or 3 spoonfuls. Blend in any juices that the venison has exuded and bubble again briefly. Then beat in the garlic-flavoured soured cream, away from the heat. Return the pan to a low flame to warm the sauce. Season well, scatter with chopped chives and serve on very hot plates. Source: Philippa Davenport in "Country Living" (British), November 1988. Typed for you by Karen Mintzias |
1/2 c Flour 1/2 ts Salt 1/4 ts Pepper 2-3 lbs domestic or 2 wild Rabbits cut up 1 lg Onion 6 Slices of bacon 2 md Carrots 2 md Garlic cloves, crushed 1 Bay leaf 1 1/4 c Water 3/4 c Dry red wine 1 tb Packed brown sugar 1/2 ts Salt 1/2 ts Dried rosemary leaves 1/2 ts Paprika 1 tb Cornstarch 2 tb Cold water Mix flour, 1/2 ts salt and pepper. Coat rabbit with flour mixture. Cook bacon to crisp; drain and crumble. Put 2 tb bacon fat in dutch oven and cook rabbit in hot fat over medium heat turning occasionally, until brown. Add onions, carrots, garlic, bacon and bay leaf. Mix 1/4 c water, the wine, brown sugar. 1/2 ts salt, the rosemary and paprika; pour over rabbit. Heat to boiling and reduce heat. Cover and simmer until rabbit is tender; about 1 to 1 1/2 hrs. Remove bay leaf. Remove rabbit and vegetables, keep warm. Mix cornstarch and 2 tb cold water and stir into liquid in th3e dutch oven. Heat to boiling, stirring constantly. Boil and stir one minute. Pour sauce over vegetables and rabbit. 380 calories per serving. |
1 Pound venison liver salt freshly ground black pepper 4 Tablespoons butter or margarine 1/4 Cup onion, chopped 1/2 Cup apple slices, peeled Brown Sugar Cinnamon Slice venison liver into 1/2 inch slices; sprinkle with salt & pepper. Melt 2 Tablespoons butter in skillet. add chopped onion & venison liver slices, & saute for about 5 minutes (overcooking toughens liver.) Melt remaining butter & fry apples in a separate saucepan over low heat until tender & done. Serve liver topped with cooked apple slices sprinkled with brown sugar & cinnamon. Garnish with crisp bacon strips & tomato wedges. Nice wiht freshly baked biscuits. |
3 pounds Buffalo -- Top Round Cut 24 ounces Beer Dark Variety 1/4 cup soy sauce, low sodium 2 ounces balsamic vinegar 2 large garlic cloves -- minced 2 tablespoons Worcestershire sauce 1 teaspoon hot sauce 3 chunks hardwood or fruitwood -- soaked overnight In a large bowl mix all of the wet and dry ingredients. Place Buffalo in bowl and cover. Place in the refrigerator and marinate for 72 hours. Remove Buffalo from fridge and pat dry with paper towels prior to placing on the grill, leave on counter at room temperature while fire is being prepared. Place charcoal in a pyramid shape and light with either lighter fluid, electric starter or chimney starter. When the coals turn gray place them to one side of the grill. Add an additional 12-15 briquettes to the hot coals. The Buffalo will be cooked using the indirect method. Place an aluminum pan filled with hot water next to the coals. Spray the grid with a non-stick spray and let grid heat over the hot coals. Place the meat above the water pan on the heated grid. At this time add one of the wood chunks. Cover the grill, place bottom vents 3/4 open and top cover vent 1/2 open. You will need to add lit charcoal to the hot coals, approximately 8-12 briquettes every hour, so using a chimney starter would work best for this. At that time you can also add another chunk of wood. Use wood in moderation, a nice even smoky flavor will enhance the meat and not over power it! Cook for approximately 2 1/4 hours or 45 minutes per pound. The cooking temperature should be about 275 degrees. This method of indirect cooking this particular recipe has a purpose. A Buffalo cooked in this manner will transform the finished product into a very tender, smoky and succulent entree. Remove the Buffalo and let sit for 20 minutes prior to slicing. Ask Chauncey how good this was. NOTES : I suggest using hardwood lump charcoal to fuel the fire and a wood with character to flavor it such as Pecan, Alder or Maple. Rare is the choicest way to serve this beast, if it is well done you might as well toss it in the garbage and start over. |
50 lb Crawfish, live 2 ea Salt, boxes 12 ea Lemons, halved 12 ea Onions, med, halved 1 ea Celery stalk, 2" pieces 1 ea Bottle liquid crab boil 4 oz Cayenne pepper, liquid 6 ea Bags crab boil 1 ea Tabasco sauce, bottle 9 ea Garlic clove, halved Purge in tub with one box salt for 5 minutes. Drain and repeat. Fill 60 qt pot half-way with water and all ingredients except crawfish. Boil vigorously for 5 minutes. Add crawfish and bring to a second boil. For small crawfish, turn off fire and let soak for 45 minutes. If large, boil 3-5 minutes before removing from fire to soak. Source: Times-Picayune/States-Item paper, 15 Mar 84 Dureau's and Radosti's Recipe date: 03/15/84 |