10 POINTS RECIPE PAGE

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Half Time Dutch Oven Venison
  • 2-3 pounds venison, steaks or chunks
  • 4 slices bacon
  • 6 large sliced mushrooms
  • 1 large onion, sliced
  • 1 can cream of mushroom soup, undiluted
  • 1/2 cup burgundy wine (optional)
  • salt & ground pepper to taste

 

 

    A casserole may be used, but best results will be achieved using a heavy cast iron dutch oven. In a frying pan, cook bacon and set aside. Brown venison in bacon drippings with salt & pepper. Layer meat, mushrooms and onions in a lightly greased dutch oven. Crumble bacon and spread undiluted mushroom soup on top. Add wine (or water) to frying pan and simmer a few minutes, scraping the pan with a fork. Pour over all, cover, and place in a 350 ° oven just before opening kick off. Remove cover at the end of first quarter. Meal will be ready for halftime. Serve with noodles and pepper or mint jelly.

     

     

    Venison Soup
    • 5 pounds venison
    • 2 large chopped onions
    • 2 large chopped bell peppers
    • 3 tablespoons worcestershire sauce
    • 1/2 teaspoon tabasco sauce
    • 1 chopped garlic clove
    • 1 cup chopped shallots
    • 3 (16 ounce) cans cut green beans
    • 3 (16 ounce) cans whole kernel corn
    • 2 (16 ounce) cans lima beans
    • 2 (16 ounce) cans mixed vegetables
    • 1 (16 ounce) can diced carrots
    • 4 (8 ounce) cans tomato sauce
    • 1 cup chopped cabbage
    • 8 large cubed red potatoes
    • 1 (8 ounce) package elbow macaroni
    • 1/2 teaspoon salt
    • 1/2 teaspoon cayenne pepper
    • approximately 7 gallons water
    		 *Fresh vegetables may be substituted for canned vegetables which will definitely add to the flavor!
    In four and one half gallon soup pot, add venison, two tablespoons worcestershire sauce and three and one half gallons water. Boil venison for two hours. Remove venison and cube. Discard water. Add venison , onions, shallots, green beans, whole kernel corn, lima beans, mixed vegetables, tomato sauce, one tablespoon worcestershire sauce, three and one half gallons hot water, salt, and cayenne pepper to the soup pot. Cover loosely and bring to boil. Reduce heat to medium and cook for two hours. Then add potatoes, carrots, macaroni and cabbage. Simmer another hour.
    Yield: servings for 10 to 12 people.

     

    Venison Lasagna
    • 2 pounds ground venison
    • 1 medium onion
    • 1 clove garlic
    • 2 tablespoons olive oil
    • 1 (4 ounce) can sliced mushrooms, undrained
    • 2 (8 ounce) can tomato sauce
    • 1 (6 ounce) can tomato paste
    • 1 can tomato soup
    • 2 teaspoons salt
    • 1 egg
    • 1 (8 ounce) package wide lasagna noodles
    • 1 package frozen spinach, thawed and drained
    • 1 cup ricotta cheese
    • 1 (8 ounce) package grated mozzarella cheese
    • 1 teaspoon oregano
    • 1/2 teaspoon basil
    		 Finely chop onion and garlic, then lightly brown both in one tablespoon olive oil. Add venison and cook until brown. Stir in mushrooms, tomato sauce, tomato soup, tomato paste, oregano, basil, and one teaspoon salt. Let simmer gently for two hours. During the last hour, cook lasagna noodles until tender and then drain. Beat egg slight and add to thawed spinach: add one tablespoon olive oil, ricotta, parmesan cheese, and one teaspoon salt and mix together well. Ladle half the meat sauce into a three quart oblong baking dish. Layer half the noodles over meat sauce; spread spinach/ ricotta mixture evenly over noodles. Place remainder of noodles on top of spinach mixture; top with remaining meat sauce, cover with foil and bake at 350° for 45 minutes. Remove foil and sprinkle grated mozzarella cheese on top and bake another 5 minutes until cheese is lightly browned. Serve with tossed salad and garlic bread.

     

    Italian Marinate
    • Venison Roast
    • Italian Dressing

    This is a simple one that I recently tasted and the flavor was great and the recipe is simple.
    Take a roast and place in a oven baking bag. To this add enough Italian Dressing to cover the meat about half way. Let this soak for approximately 24 hours in the refrigerator, occasionally turning the bag so that the marinate is absorbed well by all sides of the meat. Remove meat from bag and place in a smoker and cook until done. Allow about 1 1/2 hours per pound of meat. Slice and serve.

     

     

    Venison Salami
    4 pounds venison
    • 1 pound fatty ground pork
    • *1/4 cup curing salt
    • 2 tablespoons Liquid Smoke
    • 1 1/2 teaspoons worcestershire sauce
    • 2 teaspoons cracked pepper or 1 1/2 teaspoons ground pepper
         		Mix well in bowl and chill for 24 hours. After chilling, divide into quarters, shape and roll into "logs" about eight inches long, place each log on a piece of 12x18 inch nylon netting.** Roll up tightly and tie each one with string. Place logs on rack on top of a cookie sheet (spray rack with "Pam" to make clean-up easier). Bake in a 225 degree oven for about 4 hours. Remove logs from oven and pat with paper towels to remove excess fat and oil. After 15 minutes remove netting slowly and allow venison salami rolls to cool. Wrap first in plastic wrap and then in foil. Since there are no preservatives in this recipe, the salami will keep for several weeks in the refrigerator or six months or more in the freezer.
    Make plenty because once your hunting buddies get a taste of this, they're liable to take your rifle away and hand you an apron.
    *The curing salt can be obtained from butcher shops or from Morton Salt Co. Dept.SM, Box 355, Argo IL. 60501
    **Nylon netting is sold by the yard at most stores where fabric is sold. Buy the least expensive type of netting with large holes.

     

    Venison Bologna
    • 10 pounds venison
    • 1 pound hamburger
    • 1/2 cup Morton's Tender Quick Salt
    • 2 1/2 cups vegetable oil
    • 5 teaspoons garlic powder
    • 2 teaspoons hickory smoke salt
    • 2 teaspoons onion powder
    • 4 teaspoons black pepper
    • 5 teaspoons Liquid Smoke
    • 1 tablespoons hot pepper sauce
    • 2 envelopes Lipton beefy onion soup mix
    		 Use casings or shape into logs one and a half inch diameter. Wrap in foil. Bake in 200 degree oven for one hour and 45 minutes.

     

    Chicken Fried Steak
    • 1 1/2-2 pounds steaks
    • Lawry's seasoning salt
    • Worcestershire sauce
    • Crisco cooking oil
    • 2 eggs
    • milk
    • 1 cup all purpose flour
    		 Soak steak in salt water for 6 to 8 hours. Trim all fat and membrane away and rinse. Chop steaks with a serrated knife blade until it is about one half inch thick. Season with seasoning salt and three drops of Worcestershire sauce and pound in with knife. Let steak stand for 15 to 20 minutes.
    Make a batter using eggs and a dash of milk and one half teaspoon seasoning salt. Dip steaks in batter and then cover both sides with flour. Cover the bottom of fry pan with Crisco and heat to 375-400 degrees. Brown on one side and then turn and reduce heat to simmer. Cover and cook 10 to 15 minutes, depending on steak thickness. Remove cover for last five minutes cooking time.

     

    Venison Scrapple
    • 16 cups cooked and chopped venison
    • 8 cups venison broth
    • 1 cup lard
    • 4 cups corn flour or corn meal
    • 1 cup buckwheat or rye flour
    • 1 cup rolled oates
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • 1 teaspoon jalapeno juice (to taste)
    • 1 dash Liquid Smoke
    • 1 dash of Morton's sausage and meat loaf seasoning
    		 All quantities are in proportion so it can be multiplied or divided, depending upon the amount of available meat.
    Trim fat from venison trimmings, place them in a pot, cover with water and cook until meat separates from the bones (about 30 minutes in a pressure cooker). Save broth. Separate meat from bones and chop in a food processor. Meanwhile, to two cups broth, add corn meal, rolled oates and buckwheat flour. Mix thoroughly so there are no lumps. Bring meat in remaining broth to a boil. Add lard, cereal and broth mixture and cook until it has the consistency of thick mush. Stir in salt, pepper and spices (jalapeno juice is brine from the preserved jalapeno peppers and a little goes a long way). Remove from heat and pour into muffin tins using cupcake liners. The finished product can be stored frozen for 6 months or so. Properly made, venison scrapple can be thawed and sliced easily for frying with little crumbling.

     

    Venison with Cheese and Tomato Sauce
    • 1 pound venison, swissed or pounded thinly
    • 1/2 cup bread crumbs
    • 1/2 cup corn meal
    • 1/3 cup grated parmesan cheese
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 2 eggs, beaten
    • 2 tablespoons butter
    • 2 tablespoons oil
    • 4 slices of muenster cheese
    • 8 ounces Velveeta, diced
    • tomato sauce (recipe below)

    Tomato Sauce

    • 1/2 cup olive oil
    • 1/2 cup yellow onion, sliced
    • 2 green onions, diced
    • 2 garlic cloves, chopped
    • 1/2 cup dried parsley flakes
    • 1/2 teaspoon crushed red pepper seeds
    • 1 (8 ounce) can chopped mushrooms, drained
    • 1 (29 ounce) can chopped tomatoes, drained
    • 1/4 cup burgundy
    • 1 teaspoon oregano
    • 1/4 teaspoon each: thyme, rosemary, marjoram, basil and sage
    • 2 tablespoons chicken flavoring
    • 2 tablespoons pimento stuffed olives, chopped

     

    		 Combine bread crumbs, corn meal, parmesan cheese, salt and pepper. Heat frying pan to medium high temperature and add olive oil and butter. Dip serving size pieces of venison into beaten eggs and thoroughly coat with crumb mixture. Brown meat lightly on both sides and transfer to a lightly oiled baking dish. Cover well with tomato sauce and top with Velveeta, then muenster cheese. Bake for 10 to 15 minutes at 400 ° until heated through and cheese has melted

     

     

    Venison Chili
    • 1-1 1/2 pounds venison burger, browned and drained
    • 1/2 pound fresh mushrooms, coarsely chopped
    • 1 green pepper, coarsely chopped
    • 1 (14 1/2 ounce) can sliced stewed tomatoes, undrained
    • 1 (6 ounce) can tomato paste
    • 3 (14 1/2 ounce) cans dark red kidney beans, undrained
    • 2 tablespoons chili powder
    • 1 teaspoon cumin pepper
    • 1/4 teaspoon Tabasco sauce
    • 1/2 teaspoon cayenne pepper
    • 3-4 dashes crushed red pepper
    • 1-2 dashes celery salt
    • dash of black pepper
    • 2 cloves of garlic, crushed
    		 Combine all above ingredients in a four quart slow cooker (crock pot) and preferably refrigerate overnight. Cook on low heat setting for eight to ten hours. Top each serving with freshly chopped onion and shredded cheddar cheese.

    Note: This is a very good, mildly hot chili that is complimented by a freshly baked loaf of bread.

    Yields six servings.

     

    Barbecue Venison

    Barbecue Sauce

    • 3 sticks margarine
    • 1/2 teaspoon worcestershire sauce
    • 8 ounces tomato sauce
    • dash of Liquid Smoke
    • 1 teaspoon black pepper
    • 1/2 cup chopped onion
    • 1/2 cup lemon juice
    • 1/2 cup ketchup
    • 1/2 teaspoon oregano
    • 1/2 teaspoon garlic salt
    • 1/2 teaspoon dry mustard
    • 1/2 teaspoon rosemary
    • 1/2 teaspoon thyme
    • 1/2 teaspoon salt

    Heat three sticks margarine in a one quart saucepan. Add remaining ingredients and simmer for 10 minutes.

    • 2 pounds venison roast or steak
    • 1/2 large onion, sliced
    • 1 green pepper, sliced
    • 1 (4 ounce can) mushrooms
    • barbecue sauce
    • 1/2 cup flour
    • 1/2 teaspoon red pepper
    • 2 stalks of celery, chopped
    • 1 pound sweet Italian sausage (bulk)
    • 1/2 cup red wine
    • 1 teaspoon seasoned salt
    • 1 teaspoon black pepper

     

     

    		  

     

     

     

    Fry bulk sausage in a dutch oven and remove to a bowl, leaving drippings in pan. Cube roast or steak, dredge in flour seasoned with salt and pepper. Fry pieces of cubed meat in a dutch oven until brown. Simmer for 30 minutes. Return sausage to pan and add wine, green pepper, mushrooms, barbecue sauce, celery, red pepper and any leftover flour. Simmer 30 minutes or until tender. Serve over your favorite rice with hot bread. Serves six

     

    Deer Jerky
    • 2 pounds venison
    • 1/4 cup red wine
    • 1/4 cup soy sauce
    • 1/4 cup worcestershire sauce
    • 1/2 teaspoon liquid smoke
    • 1 teaspoon seasoned salt
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon curry powder
    • 1/4 teaspoon pepper
    • 1 teaspoon MSG (Accent)
    • 1/8 teaspoon cayenne pepper
    • Tabasco sauce to taste
    		 Trim any fat from meat. Cut into strips with the grain approximately one fourth inch by one half inch. Put meat and marinade into strong plastic bag or marinating container. Marinate for 24 hours, turning several times.

    Oven Method: Lay foil in bottom of oven to catch drippings. Lay meat strips over oven rack. Cook at 140-160° F., for six to eight hours. Leave oven door open a crack for air circulation.

    Smoker Method: You may want to delete Liquid Smoke from marinade. Lay meat on smoker racks, process according to smoker directions or at approximately 100° for about two days. When jerky is done it will break when bent. Will keep for several months without refrigeration.

     

    Venison Steaks
    • 1 pound venison, cut into 1/4 inch steaks, fat removed, silver skin removed
    • 8 ounces chicken broth
    • 1 cup white wine and juice of 1 lemon
    • 6 fresh scallions, chopped
    • 1 cup fresh chopped parsley
    • 2 cloves of garlic, minced
    • 2 tablespoons butter
    • 1 tablespoon olive oil
    • 1 cup red wine vinegar
    • salt & pepper to taste
    • 1 tablespoon capers (optional)
    		 Marinate venison by covering with water and one cup of red wine vinegar for two to three hours. Saute the following in butter and olive oil until tender: fresh scallions, yellow onion, fresh parsley, garlic cloves. Drain venison, wash very well, towel dry, flatten venison well with heavy object, cut into medallions and flour lightly on both sides. Saute venison on high heat in a pan for 2 to 3 minutes on each side with 2 tablespoons butter. Remove venison from pan and add chicken broth, wine, lemon juice. Bring to a boil, then add onion mixture and venison and cook three to five minutes or until sauce thickens. Salt and pepper to taste, add capers if desired.
    Serve over white rice. Makes an excellent dish.

     

    Venison Kabobs
    • 2 pounds boneless venison sirloin, cut into 1 1/2 inch cubes

    Place meat in a shallow glass container and set aside.
    Combine the following:

      3 cups vegetable oil

    • 1/4 cup dry burgundy wine
    • 2 tablespoons cider vinegar
    • 1 1/2 tablespoons Liquid Smoke
    • 2 teaspoons salt
    • 1 teaspoon white pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon onion juice
    		 Mix well and pour over meat, cover and refrigerate for 48 hours. Stirring occasionally. Remove meat from marinade (please save marinade). Alternate meat and vegetables, cherry tomatoes, mushrooms, onions and green peppers, cut into one inch pieces, on skewers. Brush with marinade. Grill over medium hot coals for 15 minutes. Turning and basting frequently with marinade. Serve with wild rice. Yields about 8 servings.

     

     
       

     

    Venison Roast

    1 Chuck, rump or shoulder roast
    Black pepper
    Flour
    Salt pork or bacon strips
    Melted butter

    Rub roast with black pepper. No salt. Add salt after roast is cooked.

    Also rub it with flour and lard the top with strips of salt pork or bacon. Put in hot oven to sear for half an hour. Then reduce heat to moderate and cook until done, which should take two to three hours. Baste roast frequently with drippings from pan or with melted butter. Save drippings for gravy.

    Venison Stir-Fry

    1 to 2 tablespoons peanut oil
    2 garlic cloves, sliced
    1 teaspoon grated ginger
    2 pounds venison steak, trimmed and thinly sliced
    1/2 green pepper and 1/2 red bell pepper, cut into thin strips
    4 green onions, sliced long way
    1 cup mushrooms, sliced
    2 cups cauliflower florets or broccoli tops
    1 cup red wine or beef broth

    Heat oil and stir-fry garlic and ginger for two minutes. Add venison slices and stir-fry them until the meat is no longer pink. Add vegetables and mix well. Stir-fry them for five minutes. Lower heat and stir in liquid. Cover and simmer for about 10 minutes. The vegetables should still be slightly crunchy.

    Venison, Wild Rice Stew

    3 pounds venison, cut into 2-inch cubes
    2 quarts water
    2 onions, peeled and quartered
    2 teaspoons salt
    Pepper
    1 1/2 cups wild rice, washed in cold water

    Place venison, water and onions in large, heavy kettle and simmer, uncovered, for about three hours or until venison is tender. Mix in salt, pepper and wild rice, cover and simmer for 20 minutes.

    Stir mixture and then simmer, uncovered, for about 20 minutes more, or until rice is tender and most of liquid is absorbed.

    Venison Liver

    1/2-pound venison liver per person, sliced very thin
    Flour, salt, pepper to taste
    3 tablespoons butter
    2 medium onions, sliced and separated into rings

    Dredge liver slices in flour seasoned with salt and pepper. Melt butter in large skillet. Add onion rings and cook slowly over medium heat until tender.

    Move onions to one side of the pan and saute liver slices in same butter for four minutes, two minutes to a side. Serve liver slices topped with onion rings on a heated platter.

    Venison Camp Hash

    Leftover cooked vegetables
    Equal quantities of cooked venison, potatoes, onions
    Bacon fat
    Bouillon cube
    Salt and pepper

    Cut venison up fine. Ideally the proportion should be about half meat and half vegetables. Help the flavor along with a bouillon cube.

    Add vegetables. Season to taste by melting several tablespoons of bacon fat. Add chopped onions. Press the hash down into the pan. Cook over slow heat until a crust has formed on the bottom. Fold over and serve while hot.



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