Hi again,
This time I am looking for venison recipes. I am making chops tonight, have a roast and ground meat. Any ideas? Thanks Shirl
[b]ULTIMATE VENISON ROAST
Any size/type roast.
Score membrane around roast.
Smear with regular yellow mustard.
Roll in brown sugar.
Top with slices of good country bacon.
Wrap roast tightly in aluminum foil and place in pan large enough to
catch juices.
Bake in 250 degree oven about 1 to 1 1/2 hrs. per pound. Meat is
tender with no gamey taste & will fall off the bone.
Leftovers (if you should be so lucky)
“Pull” apart leftovers, add BBQ sauce, mix well, warm and serve as
sandwiches.
CAMPERS SUPPER
2 lb. ground venison
salt sprinkle
pepper sprinkle
1 tsp. garlic powder
1 head cabbage
3 cups carrots, peeled and shredded
4 cups potatoes, shredded
1 large onion, sliced
6 slices Velveeta cheese
Pre heat oven to 350º
Season ground venison with salt, pepper and garlic power. Mix well.
form 6 patties. Place each patty on one cabbage leaf on a double
sheet of foil. Divide carrots, potatoes, onion and cheese slices
evenly over patties and top each with another cabbage leaf.
Seal foil around each patty and bake 30-40 minutes Serving: 6
Venison Dish
2 pounds venison, cut into bite-size pieces
2 medium onions, thinly sliced
2 green peppers, sliced
1 can celery soup
1 can sliced mushrooms
1/2 cup Miracle Whip
1 box Minute rice
Brown venison. Add sliced onions and peppers. Simmer 30 minutes. Mix
soup, mushrooms, and Miracle Whip. Pour over venison mixture. Simmer
until meat is tender.
Season to taste. Serve over rice. [/b]
[b]Grilled Venison Steak Marinade
1 1/2-2# venison steaks
1 tsp garlic salt
1 1/2 tsp ground ginger
1 chopped onion
3/4 cup vegetable oil
1/4 cup soy sauce
3 T. Honey
2 T. red wine vinegar
Combine venison and onions in bowl. Combine rest of ingredients and pour over meat. Marinade 5-10 hours in refrigerator. The longer it marinades, the better the flavor.
Grill steaks for a few minutes on each side. WATCH CLOSE OR MEAT WILL OVER COOK AND BE TOUGH AND DRY!
Venison au Jus
2# thin sliced venison
2 strips bacon
1 onion chopped
4 oz mushrooms sliced
1/4 cup red wine vinegar
2 T. worchestershire
salt & pepper
Lawry’s Seasoned Salt
Garlic powder all to taste
Fry bacon. Remove and crumble bacon. Brown meat, onions, and mushrooms in bacon drippings. Add vinegar, bacon, worchestershire, and seasonings. Reduce heat. Simmer 30-40 minutes. Add water if necessary to make juice. Serve with rice and vegetables. A nice crusty French bread goes well for dipping.
Venison Mushrooms & Red wine
2 # venison cutlets cut 1/2" thick
2# fresh mushrooms
1/2 c. olive oil
1 6 oz can tomato paste
flour
2 cloves garlic minced
1 cup dry red wine
salt & pepper
Heat oil. Salt and pepper venison. Dredge in flour. Brown meat. Drain on paper towel. Saute mushrooms and garlic. Put meat back in pan. Mix wine and tomato paste. Stir into meat. Cover and simmer 30 minutes.
Makes 6 servings.
Serve over noodles, rice, or mashed potatoes[/b] 
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