Mamacooks Venison Roast
Meat pie
Venison Chili
Venison Stew
Venison Swiss Steak
Venison Wellington
Wild
Game Summer SausageFried Tender Loin of
Venison
1 tender loin of venison, cut in very thin slices
salt pepper
buttermilk
self-rising flour
oil, as needed, for frying
Make sure tender loin is trimmed of all fat and membrane. Slice in
thin slices. Salt and pepper generously. Dip in buttermilk and coat with
flour. Fry in deep fat for 15 minutes or until meat is cooked through and
batter begins to brown. Drain on paper towels before serving.
Mamacooks Venison Roast ... When I met Ron, I would have died at the thought of eating "Bambi". Boy how times have changed. Now I deer hunt ever fall. This is my favorite way to make a deer roast!!
1 venison roast, approx. 3 - 4 lb..
3 potatoes, cubed in about 1" chunks
1 large or 2 small onion, quartered
3 carrots, chopped into 1" chunks
1 McCormick Bag'n Season, pot roast flavor
1 C. water
2 T. Worcestershire Sauce
2 t. garlic powder
Put roast in bag and add vegetables. Mix seasonings from bag with water, Worcestershire Sauce and garlic. Close bag with tie & DO NOT cut slits. Bake in lower half of oven at 300* for about 2 hours.
Tender, juicy & scrumptious!
Meat Pie ... Here is the perfect use to have not leftover, leftovers!!!
1-1/2 C. leftover meat
1/4 C. water, hot
1 bouillon cube, the flavor of your leftover meat
3 T. flour
1 C. milk
1 T. grated onion
1/3 C. chopped pepper
salt and pepper to taste
Add bouillon cube and water until dissolved; add flour. Gradually add milk, stirring constantly until thickened. Stir in the salt, onion and green pepper. Mix cut-up meat into the gravy and pour into pastry lined baking dish. Top with crust and bake in hot oven (425*) for 25 minutes.
Venison Chili ... from Progressive Farmer Oct. 1985 ... This is a wonderful cold day dinner with corn bread of course!
2 lb.. venison, ground
1/4 C. vegetable oil
1 C. chopped onion
1 large green pepper, chopped
2 cloves garlic, minced
2-14 1/2 oz. cans tomatoes, undrained and chopped
1-16 oz. can kidney beans, undrained
1-16 oz. can tomato sauce
1 C. beer
3 T. chili powder
2 t. sugar
1/2 t. salt
Brown venison in oil in a Dutch oven. Add onion, green pepper and garlic; cook 5 minutes. Add remaining ingredients; bring to a boil. Reduce heat and simmer 1 1/2 hours. Makes 2 1/2 quarts.
Venison Stew ... I went hunting for several years with no results. '98 was my first season that I got a deer! I got this recipe from my Family Favorites Cookbook which was made by Ron's Aunt & Uncle.
2 cloves garlic
1 onion, sliced
3 T. shortening
2 lb.. venison
1 C. tomato sauce
1 C. water
4 green peppers, chopped
3 potatoes, quartered
6 carrots, halved
2 bay leaves
6 medium onions
salt & pepper to taste
Fry sliced onion and garlic in shortening; add the meat & brown. Cover with tomato sauce and 1 cup water; simmer 1 hour. Remove garlic; add carrots, pepper, potatoes and whole onions. Add additional water, if necessary, seasonings and cook approximately 30 minutes or until vegetables are tender.
Venison Swiss Steak ... I don't care for steak but I like this.
1 1/2 lb. venison round steak, sliced 1 1/2" thick
3 large onions
1 medium stalk celery
1 can tomatoes
2 T. Worcestershire Sauce
salt & pepper
Dredge steak in flour, salt & pepper; brown in fat on both sides. Add other ingredients; cover tightly and cook at 350* (or over low heat on stove top) for 1 hour 15 minutes. Remove meat to plate and spoon tomato gravy mixture over it.
Venison Wellington
4 beef tenderloin steaks
2 frozen pie dough crusts
1 C. diced mushrooms
1/4 C. diced onion
1 Clove crushed garlic
Salt and pepper to taste
1 egg
Brandy or red wine (optional)
Over medium heat, cook mushrooms, onion, and garlic until the volume is reduced by 1/2. If you are adding wine, do so now, and cook 2 more minutes. Set aside. Lightly season each steak with salt and pepper. Spread 2-3 tablespoons of the mushroom mixture onto the top of each steak. Wrap each steak with pie dough. Seal all dough seams with a light brushing of egg. Brush egg over top of crust. Bake at 350* until cooked at desired doneness. Medium is approximately 25 minutes.
Wild Game Summer Sausage
5 lb. wild game (venison, elk, etc.)
2 1/2 lb. lean pork
1/2 lb. Morton Tender Quick
1 clove garlic -- crushed
4 T. black pepper
4 T. sage
2 T. sugar
1 T. whole white pepper
Cut wild game and pork into small cubes and store in freezer at 5 degrees or less for 20 days. This is to kill any disease that might be present in the meat. Thaw meat and run through medium blade of food grinder. Thoroughly mix the seasonings into the meat and run through grinder using fine blade. Let sausage set in refrigerator for 4 days. Stuff into sausage casings. Sausage may be hung to dry and used or may be lightly
smoked to enhance flavor. Summer sausage will keep without refrigeration.
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