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Find a Business or PersonVENISON Recipes
- - BARBECUE DEER Recipes (4)
- - DEER BOLOGNA Recipes (7)
- - DEER PATTIES Recipes (6)
- - VENISON BURGERS Recipes (6)
- - VENISON CANNED Recipes (6)
- - VENISON CASSEROLE Recipes (5)
- - VENISON CHILI Recipes (9)
- - VENISON GOULASH Recipes (4)
- - VENISON HEART Recipes (4)
- - VENISON JERKY Recipes (47)
- - VENISON MEATBALLS Recipes (4)
- - VENISON MEATLOAF Recipes (6)
- - VENISON MINCEMEAT Recipes (6)
- - VENISON PIE Recipes (4)
- - VENISON ROAST Recipes (28)
- - VENISON SALAMI Recipes (6)
- - VENISON SAUSAGE Recipes (6)
- - VENISON STEAK Recipes (31)
- - VENISON STEW Recipes (11)
- - VENISON STROGANOFF Recipes (11)
--DO'S & DON'TS: VENISON1. Bleed, chill and dress animal as soon as possible to prevent bacterial decay. 2. Wash butchered venison quickly with cold water. |
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--PREPARATION OF DEER MEATPlace in bowl. Cover with cold water. Add 1/4 cup salt. Let stand for about 30 minutes to 1 hour. |
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--TENDERIZING DEER MEAT AND CUTTING DOWN ON WILD TASTEMix 1/2 cup vinegar and water. Soak meat in mixture for 2 hours. Rinse meat and cover with milk. Soak in milk at least 2 hours. I always leave mine in milk overnight. Great for frying steaks, makes them really tender. Prepare meat with salt, pepper and flour. We like onion powder added. Fry as you would tenderized steak. |
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--VENISON COOKERYIf a deer is properly cleaned, the meat is delicious, not strong tasting as many people claim. Properly prepared venison is not tough. Venison is, however, very lean and this must be taking into consideration when cooking it. |
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BAKED VENISONPut all ingredients in deep casserole dish. Bake tightly covered until tender at 350 degrees. Serve with wild rice. |
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BILL'S VENISON PEPPERONI STICKMix with hands. Refrigerate 24 hours. Makes 4-6 rolls and bake 300 degrees for 1 hour. |
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BRAISED VENISONChoose a compact piece of venison, either solid or rolled. Rub on all sides with seasoned flour. Heat the fat in a heavy skillet or Dutch oven; brown the meat evenly on all sides; slip a rack under the meat, add onion and liquid. Cover and simmer gently 3 to 4 hours, or until very tender. If a rack is not used, turn the meat occasionally to insure even cooking. Add more liquid during cooking if necessary. |
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BRAISED VENISON PORK CHOPSRoll chops in flour seasoned with salt and pepper. Brown well in oil. Add 1/2 cup of water and simmer until tender. Pour 1 cup of Burgundy or Claret wine over the chops and cook until almost dry. Remove chops and make gravy by adding 1 small can of mushrooms. Simmer 3 minutes. Pour gravy over chops before serving. |
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