1/2 c. onions, chopped fine
2 tbsp. butter
4 moose steaks
1 c. chopped mushrooms
2 tblsp. flour
1/2 c. sour cream
Brown onions in butter; sear steaks on both sides. Cover; simmer for 30 minutes. Add mushrooms. Stir flour in sour cream; add to skillet. Cover; simmer for 20 minutes longer. Yield: 4 servings.
Patties
1 lb. venison
1/2 lb. chopped bacon
Add small minced onions, salt and pepper, 1/2 teaspoon grated lemon peel, 1/8 teaspoon thyme, 1/8 teaspoon marjoram, 1 egg, bread crumbs. Mix by hand. Form into 3" roll, cut into slices and fry.
Barbeque
Haunch or chuck of deer
1/4 c. vinegar
1/8 c. brown sugar
1/2 c. butter, melted
1 c. water
1/2 c. catsup
2 tblsp. Worcestershire sauce
1 clove garlic, crushed
5 tblsp. onion juice
Marinate meat in mixture of vinegar and brown sugar. Remove and rub with salt. Dredge in flour and brown in frying pan. Combine remaining ingredients and pour over meat in roaster. Bake for 30 minutes per pound at 350 degrees, basting frequently.
Venison Round Steak
2 round steaks
Fry in steaks in a little shortening until brown. Add onions and celery. Add water and simmer, until tender. Keep adding water. When tender, make gravy right with the meat.
Country Style Venison Steaks
6 venison steaks, cut 1/2 to 5/8 inch thick
Salt & pepper
Charcoal seasoning
Butter, not margarine
One hour before broiling sprinkle both sides of steak generously and salt and pepper and add charcoal seasoning. Preheat skillet. Melt butter. Pan broil steaks on medium high heat for 3 to 5 minutes per side. Fry steaks separately or 2 at a time, don't over cook, use plenty of butter as venison is a lean meat. Serve while hot. Serves 6.
Deer and Sausage Casserole
13 lbs. deer meat, ground
1/4 lb. mild pork sausage
Garlic
Onion, chopped
Pepper
Sweet basil
1 green pepper, chopped
18 oz. can sliced mushrooms
1/4 oz. uncooked elbow macaroni
1/4 c. olive juice
1/2 c. ripe olives, sliced
2 lg. cans tomatoes
15 oz. can white kernel corn, drained
1/2 lg. American cheese, grated
Brown deer meat and sausage in large skillet. Crumble meat; pour off excess fat. Add garlic, onion, pepper, sweet basil and remaining ingredients; stir to combine. Place in 12"x14"x3" baking dish. Cover generously with Parmesan cheese. Bake at 350°F for 45 minutes. Cover with foil, uncover, cook until nice crust forms on top, approximately 15 minutes. 8 servings.
Braised Venison
Venison, round rump
Chuck or heel or round, 4-5 lbs.
Seasoned flour, 1/4 c.
Venison drippings or chopped suet,
1/4 c.
1 onion, sliced
1 c. water or tomato juice
Choose 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.
Venison Pasties
Filling:
1 1/2 steak, cubed
3 c. potatoes, sliced thin
1/2 c. finely grated carrot or
rutabaga
1/2 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 tblsp. butter
Instant unseasoned meat tenderizer
Crust:
3 c. flour
1/3 c. shortening
Pinch of salt
1/3 c. water
Mix together filling ingredients. Do not allow to stand too long or potatoes will turn dark; set aside. Make crust using flour, shortening and salt. Mix well. Gradually mix in water, using a fork. Pat together into a ball. Divide into 4 smaller balls and roll dough out to the size of an 8" pie plate. Place 1 cup mixed filling on half of the rolled crust; fold over and seal edges. Brush with milk and bake at 425°F for 20 minutes. Reduce heat to 375°F and bake 30 more minutes. Serve with a brown gravy if desired.
Venison Roast
3 lb. venison roast
3 tsp. garlic salt
2 onions
1 tsp. salt
1 tsp. pepper
Put roast into roasting pan with water to cover bottom of roaster. Sprinkle garlic salt evenly over roast. Cut slits into meat and slice onions, insert into slits, sprinkle salt and pepper and wrap tin foil tightly over roast. Cook at 325°F for 2 hours or 30 minutes per pound.
Venison Supper Dish
Brown 1 pound chopped venison (ground). Put venison and 1 chopped onion in bottom of a casserole dish. Pour on top of the meat 1 can of peas, drained. On top of peas pour 1 can of beef gravy. Top that with mashed potatoes. Season meat and potatoes. Bake for 30 minutes in 350°F oven.
Oriental Venison Dish
1 1/2 lbs. venison
1 onion
1 c. celery
3 tblsp. lard or drippings
1/2 tsp. salt
1/8 tsp. pepper
1/3 c. soy sauce
2/3 c. regular rice
4 oz. water chestnuts
4 oz. can mushrooms
Water
Cook venison, onion, celery in lard or drippings. Pour off drippings. Add salt, pepper, soy sauce, and rice. Drain water chestnuts and mushrooms. Preserve liquid. Add water to make 2 cups. Cook. Combine and add to meat mixture. Cover and bake, for an hour or until rice is done at 350°F. Serves about 8.
Green Peppers Stuffed with Venison
6 green peppers
6 mushrooms, wipes & coarsely chopped
5 tsp. bacon drippings
1/8 tsp. pepper
2 1/2 c. diced left over cooked
venison
2 scallions, washed & sliced thin
1 tsp. salt
Wash green peppers, core and chop the cores. Mix chopped ingredients. Stuff peppers with the venison mixture. Stand in shallow baking pan and bake in electric oven at 350°F for 45 minutes. Serves 6.
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