Hordes of hunters have freezers bulging with venison. While the old standard venison standby recipes are delectable, trying something new is fun and tasty.
Many well known outdoor celebrities are not only excellent hunters, they are excellent cooks as well. Following are some of my favorite venison recipes taken from my "Outdoor Celebrities Cookbook".
Venison Stroganoff — Ted Nugent
- 2 pounds venison steaks
- 1 sour cream
- 1 envelope onion soup mix
- Curry powder
- 1 Beef bouillon cube
- Butter
- Cooking sherry
Cut meat into thin strips eliminating fat. Brown quickly in 3 tablespoons or more butter with mushrooms. Stir in 2/3 cup liquid (1/3 water, 1/3 sherry). Add the onion soup mix, a dash garlic salt, dash off curry powder, and the bouillon cube, mix well, cover and simmer for 11/2 hours or until meat is tender. Stir every 15 minutes, adding liquid when necessary. Just before serving, add sour cream and increase heat. serve over rice or noodles for 4.
Tender Deer Roast — Brenda Valentine
Any lesser cut of venison, such as the neck roast or front shoulder can be made scrumptious with this recipe.
Put meat into crockpot or roasting pan; pour one can lemon-lime soda over the meat; sprinkle one package of onion soup mix over the meat and int the soda. Cover tightly and slow cook until done.
This is one of my favorite dishes to put on early in the day and forget about. The flavorful meat is always tender. A very welcome supper when I've been out hunting all day.
Venison Pot Roast — Bill Jordan
- 4 pound venison roast
- 1/8 teaspoon ginger
- 2 bay leaves
- 3/4 cup flour
- 1 medium garlic clove
- 1/2 cup vinegar
- 3/4 teaspoon black pepper
- 3/4 cup water
- 2 teaspoons salt
- 1/2 onion
Carefully trim roast from a young deer, of all tissue and hair. Place meat in a large bowl. Add vinegar and water to cover meat and place in refrigerator for 24 hours to marinate. Make 1/2-inch slits in the roast with sharp knife and insert thin slices of garlic about every two inches. Moisten roast with shortening and roll in mixture of flour, salt, pepper and ginger until roast is covered. Add 2 tablespoons oil to a preheated cast iron skillet. Sear roast on all sides until browned. Remove roast. Add 1 cup hot water, onion and bay leaves. Place small rack in roaster; place meat on rack and cover. Cook in 300 degree oven until tender (about 21/2 to 31/2 hours) when tested with fork. When ready to serve, remove garlic slices and bay leave.Make a gravy from the drippings by adding hot water to make sufficient amount along with 1 heaping tablespoon of remaining flour mixture per each cup of water added. Stir constantly until thickened as desired. Slice meat and serve.
Skillet Fried Deer Meat — Alex Rutledge
- Flour
- Seasoned salt
- Onion
- Garlic seasoning
- Salt and Pepper
- Cola-flavored drink
- Lemon pepper
- Butter
Let deer meat soak in cola-flavored drink 30 minutes before rolling in flour. Seaason flur with ingredients to taste.
heat iron skillet with butter until hot. After meat is ready to cook, cook real slow. Ly onion rings in bottom of skillet, then lay meat over onions. Turn meat every 3 minutes. This dish is great served with corn, green beans, fried tomatoes, and home made bread.
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