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Venison Swiss Steak
Burgundy Venison
Venison on the Outdoor
Grill
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Venison Stew
Barbecued Venison
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Venison Steaks Basic
Recipes
Thaw Venison steak in original, unopened plastic packaging. When ready
to cook, remove plastic, rinse venison quickly under cool water and
pat dry with a paper towel.
In a skillet put 1-2 tbsp. of virgin olive oil. Get pan very hot over
high heat. Fry steak 45 seconds to 1.5 minutes per side, turning
only once. Serve hot and juicy. Steak will have pink to barely pink
centre. Salt and pepper to taste.
4 ways of Jazz it up:
1.
Season steak in pan with
sausage seasoning on each side. Steak will taste similar to a pork
chop and is super in a biscuit sandwich, with eggs, with candied
yam, with a baked sweet potato, with applesauce or with long grain
and wild rice.
2.
As virgin olive oil heats
for basic recipe, toss is a pinch of rosemary. In a short time, the
olive oil will absorb the rosemary oil and flavor. Remove rosemary
and fry steaks as in basic recipe.
3. Serve
hot steaks with a pat of garlic butter on top, or butter seasoned
with favorite herbs. Or put a dollop of warm sour cream and fresh
chopped chives. Or even a dollop of warm red current jelly on top,
or on the side.
4. Marinate
steaks for 30 minutes in Worcestershire sauce with a splash of
liquid smoke. Salt and pepper. Fry as in basic recipe or fry in
butter. Add onions and green peppers for stir-fry, if desired.
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Venison Swiss Steak
1 kg venison steak
3 large onions
1 cup green pepper, chopped
1 ½ cups tomatoes, chopped
Pepper
Flour
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Roll meat in flour, the
pound meat.
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Season with pepper.
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Brown on both sides on
low heat in frying pan.
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Place in roasting pan.
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Add remaining
ingredients.
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Cook covered in moderate
oven of 2 to 2 ½ hours.
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Remove meat and thicken
sauce to make gravy.
Burgundy Venison
1 kg venison, cut like stew
meat
½ cup Burgundy wine
1 small can mushrooms
1 can cream of mushroom
soup
1 packet (dry) onion soup
mix
Venison on the Outdoor Grill
Grill Recipe No. 1
Season Venison steak with garlic salt and black pepper. Grill over
mature coals, turning and basting with butter every minute till you
achieve desired doneness. Ballpark would be 5 – 6 minutes, depends on
fire, distance of meat from fire, etc.
Grill Recipe No. 2
Marinade:
Salt
Coarse, ground black pepper
Green onion tops or dried chives
Worcestershire sauce to cover
Sauce – boil together:
1 cup butter
¼ cup lemon juice – more for stronger lemon flavor
2 tsp. salt
1 tsp. pepper
2 tbsp. Worcestershire sauce
2 diced jalapeno peppers
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Marinate venison steaks
for 30 minutes to 2 hours to absorb flavor.
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The longer the time, the
stronger the flavor.
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Remove venison steaks
from marinade.
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Apply sauce to marinated
steaks before grilling on low coals till centers are hot and pink to
taste.
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Baste with sauce during
grilling and after removing from fire.
Venison Stew
1kg venison, cubed
1 cup onion, diced
12 potatoes, diced
6 carrots, diced
1 packet mixed vegetables,
frozen
1 cup celery, diced
¼ cup barley
8 cups water
1 tsp. seasoning salt
1 garlic clove, minced
1 tsp. salt
½ tsp. pepper
2 tbsp. parsley, dry
1 tbsp. beef soup mix
1 small packet gravy mix
1 bay leaf
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Sear venison until brown
on all sides.
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Add water.
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Add celery, carrots,
potatoes, onions, and all other ingredients except frozen vegetables.
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Cook on medium heat until
vegetables are tender and meat is cooked through.
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Add frozen veggies and
cook until hot.
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Remove bay leaf.
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Serve with hard rolls.
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May need to add
additional broth.
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Serves 7.
Barbecued Venison
1 kg venison
1 can beer
3 garlic cloves
Salt – to taste
Freshly ground pepper – to taste
2 onions – sliced
3 bay leaves
2 cups barbecue sauce
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Trim excess fat from
venison.
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In a large bowl mix beer,
garlic, salt, pepper, onions and bay leaves.
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Add venison. (Marinade
should cover meat).
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Marinate in refrigerator
for 12 – 24 hours, turning occasionally.
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Remove venison and onions
from marinade and place in crock pot.
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Pour 1 cup barbecue sauce
over top.
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Cover and cook in crock
pot on low for 10 -12 hours.
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Serve with remaining
barbecue sauce.
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Serves 6.
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