Bones & scraps of venison
3 celery stalks
2 onions, halved
3 carrots
10 parsley stems
1 bay leaf
1/2 tsp. thyme
1/2 tsp. peppercorns
1 c. red wine
Brown bones first. Add vegetables and spices. Cover with water and wine - 1 gallon of water. Cook 5 hours. Strain and use for sauces.
Tenderizing Deer Meat and Cutting Down on Wild Taste
Mix 1/2 cup vinegar and water. Soak meat in mixture for 2 hours. Rinse meat and cover with milk. Soak in milk at least 2 hours. I always leave mine in milk overnight. Great for frying steaks, makes them really tender. Prepare meat with salt, pepper and flour. We like onion powder added. Fry as you would tenderized steak.
Venison Meatballs
1 lb. ground venison
1/2 c. stale bread crumbs
1 beaten egg
2 tbsp. dry onion soup mix from 1 env.
Water, if needed to make holding
consistency
Shape into small balls. Brown in melted shortening. Sprinkle with remainder of envelope of onion soup mix, cover with water and simmer approximately 1 hour. Add more water if necessary. Serve with rice. Good alone as an appetizer. Yield: 4 servings.
Grind venison, veal and pork together. Combine with remaining ingredients. Form into a loaf; place in an ungreased pan. Bake in preheated oven at 350 degrees for 1 hour. Yield: 6 servings.
Venison Cutlets
2 lbs. venison steak
2 tblsp. sugar
1/2 c. sour cream
Worcestershire sauce
Flour
Salt & pepper
Celery salt
Bay leaf
Cut venison into individual cutlets and roll in well seasoned flour. Melt butter in heavy skillet and brown cutlets on both sides over medium heat. When nicely browned, pour sour cream over cutlets and season with salt and pepper, Worcestershire sauce, celery salt and bay leaf. Cover skillet and cook about an hour on low heat or until tender. Serves 6 to 8.
Venison Goulash
2 lbs. sm. white onions, sliced
8 oz. fat (lard or canned vegetable
shortening)
3 lbs. stewing venison, cubed
1 tbsp. margarine
1 1/2 tbsp. paprika
2 cans beef broth
Noodles (opt.)
Fry onions in fat until soft. Add cubed venison and brown on all sides. Sprinkle margarine and paprika over meat and cover with beef broth. Cover pot and simmer slowly 3 hours or until meat is tender, stirring often and from time to time adding more warm beef broth. Gravy should be sort of thick. Wide noodles are good with this gravy spooned over them.
Fried Venison Steak
2 lbs. venison steak
1/8 tsp. pepper
3 tsp. oil
1 pkg. onion soup mix
Flour
1/2 c. water
Trim venison of all fat. Dip in flour. Brown on both sides in hot oil. When brown, sprinkle onion soup mix and pepper over all and add water. Cover and cook 1/2 hour.
Deer Salami
2 lb. ground deer
1/2 tsp. mustard seed (dry mustard)
1/2 tsp. garlic powder
1 tsp. peppercorns (opt.)
1/4 tsp. onion powder
2 tbsp. liquid smoke (Colgin-hickory)
3 tbsp. tender-quick (preservative)
1 c. water, sometimes it takes more
Mix all ingredients except water together. Form into desired size roll. Wrap in foil and place in refrigerator for 24 hours. Punch holes in bottom of foil with a toothpick or fork. Place on a broiler pan rack. Pour water in bottom of broiler pan. Bake at 325°F for 90 minutes. Leave in foil and store in an airtight container in refrigerator for 24 hours.
Venison Stroganoff
1 lg. onion, diced
1/2 lb. fresh mushrooms, cut up (or
canned may be used)
1 carton French onion dip (8 oz.)
2 tsp. beef bouillon
1 c. water
1 tsp. seasoning salt
2 cans cream of mushroom soup
1/2 stick margarine
1 lb. venison, cut in 1 inch cubes
1 lb. wide noodles, cooked
Saute onions in butter until glossy. Add venison pieces and mushrooms. Sprinkle with seasoning salt and brown lightly over medium heat. Dissolve bouillon in water and add to mixture. Add soup. Cover and simmer 15 minutes. Uncover and add onion dip. Stir until warmed thoroughly. Serve over cooked noodles.
Deer Jerky
2 lbs. beef or 3 lbs. deer strips (no
water)
Marinade:
5 oz. soy sauce
Big squirt of Worcestershire sauce
1 tblsp. black pepper
1 tblsp. garlic powder
1 tblsp. salt
3 1/2 oz. liquid smoke (1/2 bottle)
1/2 tblsp. onion powder
Marinate deer or beef in marinade overnight. Take deer or beef out of marinade and put in a 9x13 inch pan. Cook about 24 hours on lowest setting in your oven or until meat is dry. Discard marinade immediately after you've marinated your meat.
Ground Venison Jerky
5 lb. ground venison
1 1/2 tsp. Morton's Tender Quick salt
9 tsp. table salt
2 tsp. black pepper
2 tsp. garlic powder
1/2 tsp. cayenne pepper
1 1/2 tsp. cardamom
1 tsp. Accent seasoning (monosodium
glutamate)
1 oz. liquid smoke
1 oz. water
Mix ground venison with spices. Roll meat between sheets of waxed paper into 1/4 inch thickness. Mix liquid smoke and water; brush on meat. Bake at lowest degree of heat on your oven control for 3 to 4 hours. When meat is dry, cut in strips, place in covered container and store in dry place.
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