Meat Recipes

Veal Recipes

Wild Game Recipes

Venison Recipes

Wild Game Stew Recipe

1/4 cup butter 
2 pounds wild game meat (cubed) 
2 medium onions (chopped) 
3 cups water 
1/4 cup red wine (optional) 
seasoning 
1/4 teaspoon thyme 
1 clove garlic (crushed) 
2 carrots (chopped) 
1 cup peas 
1 cup chopped celery 
1/4 cup flour 
1 cup water

	

Melt the butter in a large skillet and brown the meat. Add the onions 
and cook until the onions are transparent. Place meat and onions in a 
large stew pot and add 3 cups of water, wine, salt and pepper, thyme, 
and garlic. Simmer for 40 minutes, then add the carrots, peas, and 
celery. Simmer for another 20 minutes. Thicken the gravy with the 
flour and 1 cup of water. Reseason if neccessary. Simmer for another 
5 minutes.
This wild game recipe will serve 6.

Venison Roast Recipe

1 cup beef boullion or consomme 
1 cup wine or fruit juice 
4 tablespoons lemon juice 
1 clove garlic (crushed) 
1 teaspoon salt 
1/2 teaspoon pepper 
dash of paprika 
1 large onion (chopped) 
1/4 teaspoon thyme

	

Remove all fat from the meat. Arrange 6-8 strips of side bacon over 
the meat. Roast 30-40 minutes uncovered at 400 degrees F. Remove the 
bacon strips. Combine all ingredients and pour over the meat. Cover 
the meat with foil and continue roasting at 325 degrees F. Baste 
frequently. Allow 16-18 minutes cooking time per pound.
This venison recipe will serve 2-3 people per pound.

Veal Monterey

8 oz. veal, flattened with a tenderizer 2  thin slices Monterey Jack 
Cheese 
2  thin slices Smithfield Ham 1 bunch fresh spinach 
bread crumbs

	

Lightly bread veal with bread crumbs.   Sauté veal place sautéed veal 
onto a hot  [metal] plate.  Place ham slices over veal , place 
Monterey jack cheese over ham.  Place the hot plate into the oven at 
350 to 400.  Sauté spinach with butter add a pinch of salt and 
pepper.  Place the veal over the bed of spinach when it has heated 
well.

Venison Stew

for 6 servings :


2 lb Venison cubes 
2 tb Oil 
3 Stalks celery, diced 
1/2 c Chopped onion 
2 Cloves garlic, minced 
1 tb Parsley, chopped 
1/2 c Water 
1/2 c Dry red wine 
1 c Tomato sauce 
Salt and pepper to taste 
Oregano 
Basil
	
Brown meat in oil. Place celery and onion at the bottom of the crock 
pot. Add browned meat and remaining ingredients. Cook on low for 7 10 
hours.

Venison Sirloin

3 pieces of 2 oz. venison medallions 
1 oz. clarified butter or oil 
1 tbsp. chopped shallots 
1 teas. chopped parsley 
1 teas. chopped thyme 
1 teas. chopped tarragon 
4 oz. sliced wild mushrooms 
2 tbsp. grained mustard 
4 oz. heavy cream 
2 oz. cognac 
flour for dusting 
salt & pepper to taste

	
In hot pan add butter. Dredge medallions in flour. Saute quickly. 
Take out of pan and add shallots and herbs. Saute. Add mushrooms and 
flambe with cognac. Add heavy cream and reduce until desired 
thickness. Wisk in mustard. Add seasonings and medallions. Serve.

VENISON BURGERS

1 lb Ground venison
3 oz Pork fat back, ground
Salt
Freshly ground pepper

	

Because venison has so little fat, you'll need to add some for a juicy
burger. But don't use deer fat - it tastes bad.)
   
Mix venison, pork, salt and pepper, handling as little as possible.
Heat grill. Brush burgers with vegetable oil and grill about 4
minutes; turn and cook to desired doneness. Serve on rolls with your
choice of condiments.

Venison Barbecue

for 7 servings :


3 lb Venison stew meat 
1 c Onion, diced 
4 Garlic cloves, chopped 
1 c Red wine vinegar 
1/2 c Worcestershire sauce 
2 ts Lawrey's Natural Choice 
Seasoning for meat 
2 ts Seasoned salt 
1 lb Seasoned bacon 
2 c Catsup 
1/2 c Molasses 
1/2 c Brown sugar

	

Place venison, onion, garlic, vinegar, Worcestershire sauce and 
seasoning in crock pot. Cook on high for 1 to 2 hours until meat is 
cooked. Cook bacon and crumble or chop. Add bacon, catsup, molasses 
and brown sugar. Turn crock pot on low and heat for the rest of the 
day. Serve over rice potatoes or toast. NOTE: Venison can be 
substituted with any red meat, just cut in 1 inch cubes.

Meat Recipes