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.
Wild Game Stew
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
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.