Venison Recipes
Italian Venison Medallions
1/2 lb lean venison preferably the back strap; cut into 4 "1/4 inch" thick medallions with the fat trimmed off.
1 1/2 tablespoons all- purpose flour
1 1/2 tablespoons grated Parmesan cheese
1/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
Vegetable cooking spray
1/2 cup green pepper cut into strips
2 green onions cut into 1/2 inch slices
1/4 cup dry white wine
1/4 cup water
1/2 teaspoon beef flavored bouillon cube/granules
1 teaspoon lemon juice
1 cup shredded Parmesan or Mozzarella cheese
Take the venison and flatten it out with a meat mallet or rolling pin to about 1/8 inch thick. Place between two sheets of wax paper when doing this.
In a bowl, combine the flour, cheese, Italian seasoning, garlic powder and black pepper. Dredge the venison pieces in this mixture and coat well on both sides.
Coat a large nonstick skillet with the cooking spray. Heat over medium-high heat until hot. Add the meat and cook for 2 minutes uncovered on each side or until lightly brown. Remove the meat from the skillet and set aside. Add the green peppers and green onions to the skillet and saut» for one minute. Combine the remaining ingredients to this mixture of vegetables and allow to boil over medium heat. Return the meat to this mixture and reduce the heat; cover; and simmer 10-15 minutes turning the meat only once. Add small amounts of water if necessary to prevent sticking. Spoon vegetable over the meat and serve with a brown rice mixture. Top with the shredded cheese immediately so it will melt into the rice mixture.
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Venison Vegetable Bake
2 small smoked venison sausage
1 small onion thinly sliced
1 can stewed tomatoes about 14 oz's÷try the Mexican variety
1 teaspoon dried whole oregano
† teaspoon black pepper
4 medium potatoes sliced very thin
4 medium carrots sliced very thin
Remove casing from the sausage and discard. Brown the meat in a large lightly greased skillet over medium heat stirring to crumble the meat. Remove the sausage and drain well reserving the drippings in the skillet. Saut» the onion in the drippings. Drain well and discard the drippings. Combine the onion, tomatoes, oregano and pepper in skillet. Simmer until thoroughly heated through. Remove from heat.
Arrange potatoes in a lightly greased 13 x 9 x 2 inch baking dish. Top with carrots. Sprinkle sausage over the carrots, then spoon the tomato mixture over the sausage.
Cover with foil. Bake at 350 degrees for 45 minutes. Serves about 8.
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Hot Game Cutlets
Remains of game (Venison) chopped and added to mashed potato, mixed with chutney, egg, and herbs, fried in egg and crumbs.
1 cup venison chopped up÷cold cooked venison chopped up in fine pieces.
2 tablespoons butter
1 onion
1 cup mashed potato
1 tablespoon chopped herbs
2 tablespoons chutney
1 egg
3-4 tablespoons flour
1-2 beaten eggs with 1 teaspoon oil
1 cup dry white or whole-wheat breadcrumbs
Fat for deep frying
1 can tomato sauce
First chop one cup cold game. Heat butter and cook chopped onion until tender. Add to game/venison with enough mashed potato to make a firm mixture. Add herbs, chutney, beaten egg and seasoning.
Mold into cutlet shapes, and when firm, roll in seasoned flour. Then brush with eggs beaten with oil and cover completely with dry breadcrumbs.
Heat the fat and fry cutlets for a few minutes until golden brown. Drain and serve with tomato sauce.
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Hot Venison Souffl»
1 cup cooked venison
2 tablespoons butter
1 á - 2 tablespoons flour
1 cup milk seasoned with onion, peppercorns, parsley and bay leaf along with a dash of nutmeg.
† teaspoon onion powder
1 tablespoon mixed herbs
Pinch of nutmeg
3 eggs
Melt butter and sift in flour and blend smoothly, heat for a minute or tow then add the seasoned milk. Blend thoroughly and bring to a boil, stirring constantly. When boiling, cook for 1 minute, then remove from heat and let cool. Remove the bay leaf.
Chop or mince the venison meat. Add to sauce with onion powder and mixed herbs. Season highly and add the nutmeg. Stir in the beaten egg yolks. Let the mixture get quite cool.
Approximately 30-40 minutes before you expect to eat the souffl», beat up egg whites with a pinch of salt. When very stiff, fold in one tablespoon thoroughly, and then fold in the remainder very quickly and lightly. Put into a 7 inch souffl» dish and bake for 35-40 minutes until well risen. Serves about 4.
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Joy's Venison with Creole Mustard Sauce
2 pound venison loin
Coarse salt
Fresh ground black pepper
2 tablespoons chopped fresh thyme
3 tablespoons chopped fresh garlic
1 cup olive oil
1 cup white wine
† cup minced shallots
á cup Creole mustard
á cup chicken broth
6 strips bacon chopped
á cup minced onion
2 cups fresh spinach leaves, washed and dried
1 can cannellini beans (a Greek/Italian white bean) rinsed; (or use Great Northern White Beans instead)
Finely chopped parsley for garnish
Preheat oven to 400 degrees. Cut venison loin into medallions. Season with salt and pepper. Combine garlic, Thyme, and olive oil. Place the medallions in a sealable plastic bag and cover with the marinade. Place the bag in the refrigerator overnight.
The next day, remove meat from the marinade. Heat a large oven-proof pan over medium heat on the stove top. Sear the venison meat 3 minutes each side or until browned. Place pan with the venison into preheated oven. Roast 8-10 minutes medium rare.
In sauce pan, combine white wine shallots, mustard, and chicken broth. Bring to a boil. Reduce heat to medium. Simmer until mixture reduces by half.
In another pan, fry the bacon till crispy. Add onions, season with pepper. Saut» about 2 minutes. Add the remaining garlic and spinach. Saut» 2 minutes. Add the rinsed beans. Season with salt and pepper. Saut» for 4 minutes. Remove from heat.
Slice the medallions and spoon the sauce onto a plate. Spoon the ragout sauce onto center of plate placing the venison around the sauce÷fanning it around the plate. Garnish with parsley.
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German Beer Venison Steak
Venison cut into small pieces
Onion
Lawry's season salt
Adolph's Meat Tenderizer with no MSG
2 tablespoons butter
2 tablespoons Wesson Oil
1 can beer
1 can consomm» (beef broth)
2 teaspoons brown sugar
2 teaspoons wine vinegar
Preheat oven to 300 degrees. Cut venison into small pieces after you have pounded them into flat pieces with a meat mallet. Season with the Lawry's seasoning and the Adolph's meat tenderizer. Then flour the pieces and sprinkle with salt and pepper.
Place the meat pieces into a pot roasting pan. Cut onion into rings and flour them. Place over the meat. In a bowl mix all the other ingredients and pour over the meat pieces. Cover and place in the oven for 3 á hours.
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BARBECUE SMOKED VENISON SAUSAGE
2 pounds smoked venison sausage
12 slices bacon (thick sliced)
12 slices of longhorn cheese (cut ½ inch thick by 3 inches long)
Barbecue sauce
Cut the smoked sausage into about three inch lengths.
(You should end up with about 12 pieces.)
Slice the sausage length-wise about 2/3 of the way through the sausage.
Stuff the sausage with a slice of the cheese.
Wrap the sausage with a slice of bacon.
Lay the sausages in a baking dish.
Top each sausage with barbecue sauce.
Bake in a 3500 oven for about 25 minutes or until bacon is done.
This is great served with potato salad and cole slaw.
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