How 'Bout some venison recipes.

salzo

After reading Alledans recipe on the Peta topic, got me thinking I really do not have any good recipes for venison. Oh I make the usual meat sauce and Chili with the chop meat, and I like to cook up the back straps and tenderloins in the oven for a few minutes on each side, and I like to throw a roast in a crock pot for a few hours-But I do not have any real special recipes. Anybody have any good ones?

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aby80

I usually cut up a deer in steaks about 1/2 inch thick and the rest of the smaller stuff into chili meat. Garlic salt and pepper the steaks and flour them good on both sides. In a cast iron skillet with bacon grease or oil, get it real hot and put the meat in and cook it quickly to not over medium done. Eat and enjoy.

alledan

Heres a favorite...Use round of venison and cut into steaks about 3/4-inch thick. Remove any fat or membrane, and pound steaks with a meat mallet. Dredge the steaks in a mixture of flour, garlic salt, pepper and parsley. Heat about 1/4-inch of oil in a deep frying pan, and brown the steaks on both sides in the hot oil or butter. Remove the steaks and drain them on paper towels. Measure the drippings in the pan, and adjust to make about 3 tablespoons. Stir in 3 tablespoons flour and brown slightly. Add 1/2 cups milk and cook, stirring constantly over a low heat, until thickened. Add 1/2 teaspoon instant coffee and salt and pepper to taste. Return steaks to the gravy and heat through.Served with hot rolls and real butter this is good!I make my rolls from Richs bread dough [frozen]. I cut roll rounds from the dough about 5/8 thick and about 2 inches wide. I then cover completely with crisco. Next i place the rounds in a greased baking pan and allow the dough to rise for 3 1/2 to four hours [covered] in a warm place.The rolls should cook slowly at about 350 degrees until golden brown.When the rolls are about half way cooked, I baste with either honey butter or garlic butter [homemade]then cook a little longer and baste again.I usually end up with rolls about 3 1/2 inches tall by 3 inhes wide and they are delicious! [This message has been edited by alledan (edited 12-08-2001).]

badboybob

Put a nice roast in a slow cooker over some sliced onions, cover with a can of cream of mushroom soup and let it cook for a few hours. Take it out, make gravy with the goop and serve with mashed taters.

jeenyes

Cut meat about 1/4 in thick, fry till dark brown, but not burnt.Cook boiled potatoes till about half done.Put a layer of potatoes in a pan and add a layer of meat, brown gravy and layer of onion and mushrooms. Do about 3 layers like this and cook about 350 for about 30-45 min.Add seasonings to taste.

arthur welling

The worst cut of bambi can be made QUITEedible by marinating overnight in cheap italian salad dressing, then grilling over a hot fire till just the short side of medium.Cover with grilled onions and a splash of balsamic vinagar.YUM!

218Beekeep

Fried...do what you want to with the scraps..218

ghotie_thumper

Take 1 to 1 1/2 pounds ground venison a small or medium onion (chopped). Brown them together with enough olive oil to keep it from burning. After it's done, mix the meat and onion together with a can of green beans, a can of whole kernel corn, 1 can of tomato soup in about a 8x11 glass cake pan. Cover this mixture with about 3/4 of an inch of your favorite sweet cornbread mix. Bake for whatever time it takes to cook the cornbread. Usually 350 for 35 to 45 minutes. You will like it. Venison Pie. almost forgot, salt and pepper the venison to taste, while browning. [This message has been edited by ghotie_thumper (edited 12-09-2001).]

concealedG36

One of my favorites is similar to Alledan's, it's venison Weiner Schnitzel. Using the meat tenderizer hammer I pound the boneless cuts into pancake sized pieces. I then dip them into a beaten-egg mixture, and then into bread crumbs seasoned with garlic powder, onion powder, salt and pepper. Put them into a skillet with hot oil and cook until browned. These are good with a mushroom gravy on top and with mashed taters. I eat the leftovers in-between some good bread slices with mayo or dijon mustard and lettuce.Also, I use the ground meat to make another one of my favorits. You brown about 1lb of venison with 1/3 cup diced onion and drain. Then add 1 or 2 cans of cream of celery soup. Add 1/2 cup diced celery (and celery salt if you really like celery, like I do) and simmer for about 10 minutes. Then, put any kind of dumplings on top and let them cook, uncovered, until done. I use the biscuits that come in those cardboard tubes. But, I've also made some with bisquick.

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