Venison Recipes

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Marinaded Deer Roast

8 lb deer roast (ham)
1/2 lb salt pork, cut in strips
1 cup currant jelly
4 tablespoon flour
1 tablespoon brandy

4 cup vinegar
4 cup water
1 tablespoon salt
1 tablespoon red pepper
1 tablespoon pepper, black
3 garlic clove, minced
3 bay leaves
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon thyme

Mix all ingredients after brandy into marinade. Pour over roast and soak for at least 6-8 hours, turning several times. Before roasting punch several holes in the roast with a sharp knife. Insert salt pork with additional garlic, cloves. Cook at 325-350 degrees for 20-25 minutes per pound. Baste frequently with drippings and marinade. When tender, remove meat and keep warm while making gravy. GRAVY: In the roasting pan slowly melt 1 C currant jelly with drippings and marinade. Add flour mixed with water to thicken. When gravy is desired consistency, add 1 Tbsp brandy, stir well and serve. Suggestions: Use muscadine jelly for better tasting gravy.

Deer Sausage

10 lb deer meat, lean
10 lb pork, fresh, lean
3 oz water
1 oz pepper, black
3/4 oz ginger, ground
1 1/4 oz nutmeg
1/2 oz allspice
1/2 oz paprika
2 teaspoon garlic powder
12 oz salt
1/2 lb dried milk
2 1/2 teaspoon liquid smoke

Grind together the two meats, mix thoroughly. Add measured water. Mix spices thoroughly and mix well into meat mixture. If sausage is to be smoked, omit the liquid smoke. You may stuff sausage into casings, making 6-8" links, or make into patties for freezing.
To cook, place in a frying pan with a cover, adding water to the 1/3 mark on the sausage. Boil for 15 minutes covered, then remove. Drain most of the fat from the pan; replace sausage and brown. Make gravy in pan after sausage done.

Deer Jerky Marinade

3 lb deer meat, thinly sliced
3/4 cup wine, dry
1/3 cup lemon juice
1/4 cup onion, minced
1/4 cup brown sugar
2 teaspoon liquid smoke
1 teaspoon seasoned salt
1/4 teaspoon pepper
3 bay leaves

Marinade deer meat for 24 hours in the marinade mixture, covered, in a cold part of the refrigerator. Turn meat several times. Remove meat, spreading out to bring to room temp. Place on greased racks in a smoker and smoke at a low heat (160-190 degrees) for 5 to 7 hours, until meat becomes slightly translucent and darkly red, near black. Store in plastic bags in refrigerator.

Deer Heart Steak With Vegetable Simmer

1 deer heart, fresh
1 salt
1 pepper
1 steak spice
1 garlic salt
1 beef bouillon cube or powder
1 rosemary
1 thyme
1 water
1 vegetable saute:
2 large onions (cut in lg pieces with layers seperated)
2 green peppers
3 stalks celery, sliced, thin and diagonally
1 carrot, sliced thin and diagonally
1 cup broccoli head (in sm pieces)
1 can mushrooms

Rinse deer heart in cold, running water to remove all blood. Trim off fat. Let stand in cold salted water to 1 to 2 hrs. Remove and place in a pot of boiling salted water. Boil 15 to 20 min. Remove and cut into 2 centimeter slices. Place in hot, oiled skillet. Sprinkle with steak spice, pepper and garlic salt. Fry like steak, both sides, about 15 min. In meantime prepare vegetables. Saute onions in oiled pot for 5 min, add remaining vegetables. Sprinkle with rosemary, thyme, garlic powder, and pepper. Dissolve bouillon in cup of hot water and add to vegetables. Simmer 10 min or to desired tenderness. Serve with deer heart and boiled or fried potatoes.

Venison Sauerbraten

3 1/2 lb venison chuck roast
2 large onion; sliced
1 whole bay leaves
12 whole peppercorns
12 whole juniper berries (if desired)
6 whole cloves
1 1/2 cup red wine vinegar
1 cup boiling water
2 teaspoon salt
2 tablespoon shortening
12 whole gingersnaps (3/4 cup); crushed
2 teaspoon sugar

Place venison roast in a glass or earthenware bowl or baking dish, with onions, bay leaves, peppercorns, berries, cloves, vinegar, boiling water and salt. Cover tightly and refrigerate, turning venison twice a day at least 3 days. Never pierce when turning. Remove venison from marinade. Reserve marinade. Cook venison in shortening in heavy skillet until brown on all sides. Add the marinade mixture. Heat to boiling, reduce heat. Cover and simmer until venison is tender 3 to 3 1/2 hours. Remove venison and onions from skillet, keep warm. Strain and measure liquid in skillet. Add enough water to liquid if necessary, to measure 2 1/2 cups. Pour liquid into skillet. Cover and simmer 10 minutes. Stir gingersnaps and sugar into liquid. Cover and simmer 3 minutes. Serve venison and onions with gravy. Everyone who tastes this says it is delicious.

Venison Stew

2 lbs. stew meat (venison)
6 potatoes, diced
4 c. water
2-3 tsp. beef bouillon
1 tsp. Worcestershire sauce
2 cloves garlic, minced
1 bay leaf
1 tsp. salt
1/2 tsp. pepper
2 tsp. paprika
3 onions, quartered
2 stalks celery with tops, chopped
2 qts. tomatoes
1-2 c. lima beans
2 sm. handfuls brown rice
2 - 2 1/2 lbs. frozen mixed vegetables

Brown venison in butter; sprinkle with Lawry's season salt. Combine all ingredients in large kettle. Bring to a boil then simmer at least 2 hours. More water may need to be added. May also be thickened just prior to serving with 1/2 cup whole wheat flour and water (mix in jar or gravy shaker). This is excellent served with home made corn bread.

Sweet and Sour Venison Stew

2 lb. venison stew meat
1 lg. can tomatoes
1/2 c. brown sugar
1/2 c. vinegar
1 lg. onion, cut into pieces
1 lg. green pepper, cut into pieces

Brown venison stew meat in oil in large Dutch oven. Add onion and cook lightly. Add mashed tomatoes, vinegar, and brown sugar. Put in enough water so it won't stick. Cook several hours until tender. The last 10 minutes of cooking, add green pepper strips.

Venison Casserole

5 med. potatoes, peeled & quartered
1/2 c. butter
2 onions, cut in rings
1 1/4 lbs. venison, cut in cubes
1 c. beef broth or stock
1 bay leaf
1/2 c. milk
1 cooking apples, peeled & sliced

Cook, drain and mash potatoes. Stir in enough milk to make a smooth medium thick mixture. Add salt and 2 tablespoons butter. Melt 1/4 cup butter in large saucepan. Add onions and saute until transparent. Add venison and brown. Stir in stock, bay leaf and cloves. Season with salt and pepper. Bring to a boil and simmer 1/2 hour or until tender. Preheat oven to 425°F. Grease large casserole. Spoon in half the meat mixture, top with half the potatoes. Add remaining meat and half the remaining potatoes. Add apple slices and cover with remaining potatoes. Melt remaining butter, pour over, bake 425 degrees for 15 to 30 minutes.

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