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Posted on Wed, Jul. 22, 2009

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Venison recipes

VENISON MARINADE

Venison steak or roast

1/2 cup vegetable oil

1/2 cup red or white wine

1/2 cup ketchup

2 tbs. soy sauce

1 tsp. Worcestershire sauce

1 tsp. lemon juice

1/4 tsp. dry mustard

3 cloves garlic, crushed

Trim fat from venison steak or roast. Combine oil, wine, ketchup, soy sauce, Worcestershire sauce, lemon juice, mustard and garlic. Marinate venison in liquid for three hours or longer at room temperature. Drain marinade. Grill venison to medium-rare doneness; do not overcook.

"Campsite to Kitchen"

SAVORY VENISON CHILI

1/4 lb. slab of bacon cut into 1/4-inch dice

1 medium onion, coarsley chopped

6 medium carrots, peeled, halved lengthwise and cut into 1-inch pieces

2 tsp. chili powder

2 tsp. ground cumin

1 tsp. dried marjoram or oregano

1/4 tsp. red-pepper flakes

2 lbs. venison shoulder, cut into 1/2-inch cubes

1 28-oz. can Italian plum tomatoes, crushed

1 1/2 cups defatted beef broth or chicken broth

1/2cup red wine

1/4 cup tomato paste

1 16-oz. can dark-red kidney beans, drained

1 cup baby lima beans

3 cups cooked rice or barley, optional

Brown bacon in skillet over medium heat for about 10 minutes or until golden brown. Remove bacon with slotted spoon and set aside. Reserve three tbs.s of bacon fat, discard rest. Place two tbs.s of bacon fat in casserole; add onion and carrots, sprinkle with chili powder, cumin, marjoram and red-pepper flakes, then cook five minutes. Add reserved bacon. Pour remaining tbs. of bacon fat back into skillet. Brown venison over medium-high heat in small batches and remove to casserole with slotted spoon. (Meat should brown quickly, so raise heat to high if necessary.) Add tomatoes, broth, wine and tomato paste. Bring to simmer and cook uncovered for 40 minutes, stirring occasionally. Reduce heat if chili begins to boil. Add kidney beans and lima beans, then adjust seasonings. Simmer 10 minutes longer or until meat is tender. Serve in bowls over rice or barley.

Recipe courtesy of PARADE magazine.

DEEP-FRIED VENISON BACKSTRAPS

2 lbs. venison back straps, cut in half-inch chunks

1 tbs. garlic salt

1 tsp. black pepper

1 tbs. onion salt

2 cups cooking oil

Heat oil in deep cooking pan, almost to a boil. Sprinkle meat with seasonings. Lower back strap chunks into hot oil for about three minutes. Remove and set on paper towel to absorb excess oil. Eat.

Courtesy of Larry Streeter's "Eating Wild Game," published by Great Blue Heron Publishing Co. of Bigfork, Mont.

VENISON STEAK ROLLS

2 lbs. venison steak, cut into serving sizes

4 slices bacon

1/2 cup onion, finely chopped

1/4 cup celery, finely chopped

2 cups bread crumbs

1 egg, well-beaten

1 tsp. sage

salt and pepper

slices of Swiss cheese (optional)

1/2 cup butter

1/2 cup cracker crumbs

Fry bacon until crisp, remove from skillet and crumble. Add onion and celery and saute. Add bacon, bread crumbs, egg, sage, salt and pepper. Spoon about two tbs.s of mixture on each piece of venison (amount depends on size of venison pieces). Top with cheese and roll up securing with toothpicks. Roll each roll in cracker crumbs and fry in butter, turning often. For tough venison, use lid and very low heat, then remove for crustiness.

Courtesy of Montana Fish, Wildlife and Parks Department.

CLIVE YOUNGHUSBAND'S VENISON

4 lbs. venison (haunches, hams, excess neck meat)

3 cups cheap red wine

1 1/2 cups red or white wine vinegar

pinch of ground allspice

2 bay leaves

Celery, carrots and leeks, roughly chopped (about 4 cups total)

Sugar

Salt

8-oz. jar beef gravy

3/4-cup pearl onions, trimmed

3/4-cup fresh mushrooms

2 cloves garlic, crushed

2 pinches ground oregano

1 lb. salt pork, diced

Pour half bottle of red wine and half the wine vinegar into a non-aluminum pan. Add bay leaves, allspice and vegetables. Do not season. Bring to boil for 30 minutes. Cool to room temperature. This can be done overnight in the refrigerator but allow to return to room temperature before adding meat. Strain mixture through cheesecloth. Discard vegetables and spices in cheesecloth.

Add 2 tbs.s sugar and 2 tbs.s salt to liquid. Cut venison into 2-inch-by-2-inch cubes. Add to strained mixture. Let mixture stand in refrigerator for 24 hours.

Saute mushrooms and onions until limp. Add gravy, garlic, oregano and the remaining red wine. Fry salt pork until crisp. Drain. Add salt pork to mushroom-gravy mixture.

Remove venison from marinade. Throw away marinade. Saute venison until brown. Add to mushroom-gravy mixture. Place mixture in oven-proof casserole and cover. Bake at 350 degrees for 2 hours or until venison is done. Serve stew over wild rice with cranberry sauce on the side. Serves four.

Courtesy of Clive Younghusband of Texas

CROCKPOT ELK STEW 4 lbs. elk meat, cut in 1 1/2-inch cubes

1 can celery soup

1 soup can of water

1 tbs. onion salt

1 tsp. black pepper

4 potatoes, quartered

3 carrots, sliced

1 onion, quartered

2 celery stalks, sliced

Place meat, soup, water and seasonings in crock pot and cook on low for four hours. Stir light, then add rest of ingredients and cook on low another four hours.

Courtesy of Larry Streeter's "Eating Wild Game," published by Great Blue Heron Publishing Company of Bigfork, Mont.

BROILED TENDERLOIN OF VENISON

2 1/4 lb.s deer tenderloin

2 1/4 tsp.s salt and pepper

2 tbs. butter or margarine

1/2 to 2/3 cups hot water

Cut tenderloin into 1 3/4-inch-thick slices. Remove fat and membrane and flatten slightly with rolling pin. Sprinkle with salt and pepper and place on hot, greased broiler rack three to four inches from heat. Broil seven minutes on each side for medium rare. Remove from broiler, add some of butter to each slice of tenderloin. To make gravy, drizzle water over broiler rack and scrape and residue through to drip pan. Reheat and boil two to three minutes if more concentrated gravy is desired. Serve immediately.

Courtesy of Meta Given's Modern Encyclopedia of Cooking, 1953.

VENISON STEW DELUXE

Marinade:

2 cups red wine (burgundy or claret)

1/4 cup cider vinegar

2 juniper berries cut in quarters

1 tsp. salt

1/4 tsp. whole black peppers

1 medium bay leaf

1/2 medium onion, sliced

1/2 small carrot, sliced

2 tbs. sugar

2 whole cloves

Stew:

2 1/2 lbs. shoulder of venison

3 tbs. shortening

1/8 tsp. pepper

1 1/8 tsp. salt

1 medium onion, sliced

1/2 cup pureed tomatoes

3/4 cup water

1 tbs. flour

Cut meat into 2-inch cubes. Place in glass or enamelware pan or bowl and pour cold marinade over meat. Cover pan and let stand in refrigerator a day or two. Turn meat in marinade twice daily. When ready to cook, drain meat to prevent too much sputtering when browning. Heat shortening in aluminum kettle or skillet (iron may give dark color) and brown meat on all sides slowly. Add 3/4 cup of strained marinade, pepper and salt. Cover and simmer gently for 1 1/2 hours. Then add onion, tomatoes and 1/2 cup water and continue to simmer for one hour. Thicken sauce with flour blended to a smooth paste in remaining 1/4 cup of water. Boil two minutes longer and serve very hot.

Courtesy of Meta Given's Modern Encyclopedia of Cooking, 1953