Venison Recipes

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Onion Buttered Deer Steak

Butter Sauce:
1/2 cup butter
1/4 cup minced onion
2 teaspoon worcestershire or soy sauce
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground pepper

In small saucepan, combine ingredients. Heat together until butter melts. Broil 3 to 4 inches from heat for 10 to 12 minutes each side for rare, 14 to 16 minutes for medium, brushing with butter mixture.

Venison (Deer-Elk-Etc) Swiss Steak

3 lb round steak 3/4-1 thick; cut 3 x 4
1/2 cup flour; for dredging
1/2 teaspoon salt; for dredging
1/2 teaspoon black pepper; for dredging
1/2 cup bacon grease
1 can stewed tomatoes
1 medium onion; chopped fine
1 large carrot; chopped fine
1 can beer (dark beer is best!)
1 tablespoon worcestershire sauce
1/2 teaspoon ground marjoran (or thyme)
2 cup beef bouillon
1 tablespoon brown sugar
1 salt & pepper to taste

Dredge your meat pieces in salted and peppered flour with the dry mustard sprinkled over it and brown pieces in bacon grease. Put in covered casserole or crock pot and cover with a mixture of all the other ingredients. Add enough liquid(stock or water) to make sure pieces will be under. Bake covered at 300 degrees F. for 2 1/2-3 hrs until meat is tender. Take off cover and bake until sauce is good and thick.

Deer Sauce

1/4 cup marinade, strained
1 cup jelly, strained
1 tablespoon lemon juice
1 ginger, powdered, pinch
2 tablespoon whiskey, scotch/bourbon

Heat and blend thoroughly in a small sauce pan. Serve in a preheated gravy boat for individual use.

Western Deer Stew

2 lb deer meat; cut into cubes
1 cup grape juice
1 bay leaf
1 garlic clove; minced
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoon bacon drippings
1 1/2 cup bouillon
1 celery stalk; diced
8 whole cloves
1 tablespoon parsley
1/2 teaspoon crumbled dried thyme
1 cornstarch

Place meat in deep bowl. Add grape juice, bay leaf, garlic, salt and pepper. Place in refrigerator for several hours. Turn frequently. Drain the meat. Keep the grape juice mixture. Brown the meat thoroughly in bacon drippings. Simmer together for 10 minutes the grape juice mixture, the bouillon, and a cheesecloth bag tied in which you place celery, cloves, parsley, and thyme. Add meat, cover, and simmer till tender or about three hours. Add boiling water if necessary. If desired add vegetables and cook until they are tender. Discard cheesecloth herb bag. Remove meat. Thicken gravy with cornstarch. Use 1/2 Tablespoon cornstarch for every cup of broth. Add a little cold water to cornstarch and make into a smooth paste. Boil up broth and stir cornstarch mixture into broth. Cook, stirring for 2 minutes. Serve with meat.

Deer Links

20 lbs ground deer meat
10 lbs clear fat pork
2 tblsp sugar
1 tsp ginger
1/2 lb salt
3 tblsp pepper
1 1/4 tblsp sage

For these deer meat sausages, pile the above ingredients in the center of a large chopping block or table. Mix together with hands until well blended. Fry a small piece of sausage for sampling. Make adjustments if needed. Stuff into seamed sacks or hog guts and tie the ends tightly. Store in freezer until needed.
Recipe from: Shoot It, Hook It N' Cook It, by Joan Oostdyke & Charlie MacEachern

Venison Chili Cheese Fries

2 tblsp vegetable oil
2 c chopped onions
1 salt, to taste
1 cayenne pepper, to taste
2 lb ground venison
1 tblsp chili powder
2 tsp ground cumin
1 crushed red pepper, to taste
2 tsp dried oregano
2 tblsp chopped garlic
3 c crushed tomatoes
1/2 c tomato paste
3 c beef stock
2 tblsp masa flour
1 1/2 lb shoestring potatoes
1/2 lb grated cheddar cheese
1/2 lb grated monterey jack cheese
1 c sour cream
1/2 c pickled jalapenos

Preheat the fryer.
In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the venison, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, and 2 1/2 cups beef stock. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1 hour, stirring occasionally, or until the venison is tender. Skim off the fat occasionally. Mix the masa and remaining stock together. Slowly stir in the masa slurry and continue to cook for 30 minutes. Reseason with salt and cayenne.
Fry the shoestring potatoes in batches until golden-brown, about 3 to 4 minutes. Remove the shoestrings from the oil and drain on a paper-lined plate. Season the fries with salt and pepper. Cover the bottom of a large, glass rectangular pan with the shoestrings. Sprinkle 3 cups of the two cheeses over the fries. Place the fries in the oven and cook for 3 to 4 minutes, just until the cheese melts. Remove the pan from the oven and spoon the chili over the top of the fries. Garnish with the remaining cheese, sour cream and jalapenos.
This recipe yields 6 to 8 servings.
Recipe From: Emeril Live with Emeril Lagasse

Elk Tenderloin With Brandy Mustard Sauce

2 elk tenderloins -- 8-10 oz
2 pieces of bacon
1/2 c sliced mushrooms
1 tblsp grey poupon mustard
1/4 c onion -- finely diced
1/4 c bell pepper -- diced
1/2 c brown gravy
1 1/2 oz brandy
1 clove garlic
1 thyme
1 ground black pepper

Remove silverskin from tenderloins and rub meat with split garlic cloves. Sprinkle lightly with thyme and black pepper. Wrap bacon around tenderloin and use toothpick to secure. Place in hot frypan and saute until bacon is cooked. Note: tenderloins should not be cooked past medium rare. Remove from pan and pour off excess grease. Place onion and bell pepper in pan for 30 seconds, add mushrooms and saute until tender.

Mustard-And-Herb Crusted Rack Of Venison
1 rack venison --3 pounds with 8 ribs
1 cooking spray
3 tablespoon dijon mustard
3 tablespoon honey
2 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves; crushed
1 cup fresh breadcrumbs
1 tablespoon chopped fresh flat-leaf parsley
1 rosemary sprigs; optional

1. Preheat oven to 400°F.
2. Place venison, meat side up, on a broiler pan coated with cooking spray.Insert meat thermometer into the thickest portion of venison, making sure not to touch bone. Wrap bones with foil.
3. Combine mustard and next 6 ingredients (mustard through garlic). Spread mustard mixture over venison. Bake at 500 oF for 20 minutes or until meat thermometer registers 120 oF.
4. Remove venison from oven. Combine breadcrumbs and parsley. Carefully pat breadcrumb mixture into mustard mixture (mustard mixture will be very hot). Bake an additional 10 minutes or until thermometer registers 145 oF (medium-rare). Cut rack between each rib, forming chops. Garnish with rosemary sprigs, if desired.
Yield: 8 servings (serving size: 1 chop).

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