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VENISON

- BARBECUE DEER (4)
- DEER BOLOGNA (7)
- DEER PATTIES (6)
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- VENISON CANNED (6)
- VENISON CASSEROLE (5)
- VENISON CHILI (9)
- VENISON GOULASH (4)
- VENISON HEART (4)
- VENISON JERKY (47)
- VENISON MEATBALLS (4)
- VENISON MEATLOAF (6)
- VENISON MINCEMEAT (6)
- VENISON PIE (4)
- VENISON ROAST (28)
- VENISON SALAMI (6)
- VENISON SAUSAGE (6)
- VENISON STEAK (31)
- VENISON STEW (11)
- VENISON STROGANOFF (11)
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--DO'S & DON'TS: VENISON

1. Bleed, chill and dress animal as soon as possible to prevent bacterial decay. 2. Wash butchered venison quickly with cold water.

Listing Last Modified: Thu Jun 09 2005

 


Views: 84

--PREPARATION OF DEER MEAT

Place in bowl. Cover with cold water. Add 1/4 cup salt. Let stand for about 30 minutes to 1 hour.

Listing Last Modified: Sat Jun 11 2005

 


Views: 90

--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.

Listing Last Modified: Thu Jun 09 2005

 


Views: 114

--VENISON COOKERY

If a deer is properly cleaned, the meat is delicious, not strong tasting as many people claim. Properly prepared venison is not tough. Venison is, however, very lean and this must be taking into consideration when cooking it.

Listing Last Modified: Thu Jun 09 2005

 


Views: 109

BAKED VENISON

Put all ingredients in deep casserole dish. Bake tightly covered until tender at 350 degrees. Serve with wild rice.

Listing Last Modified: Sat Jun 11 2005

 


Views: 106

BILL'S VENISON PEPPERONI STICK

Mix with hands. Refrigerate 24 hours. Makes 4-6 rolls and bake 300 degrees for 1 hour.

Listing Last Modified: Sat Jun 11 2005

 


Views: 106

BRAISED VENISON

Choose a compact piece of venison, either solid or rolled. Rub on all sides with seasoned flour. Heat the fat in a heavy skillet or Dutch oven; brown the meat evenly on all sides; slip a rack under the meat, add onion and liquid. Cover and simmer gently 3 to 4 hours, or until very tender. If a rack is not used, turn the meat occasionally to insure even cooking. Add more liquid during cooking if necessary.

Listing Last Modified: Thu Jun 09 2005

 


Views: 72

BRAISED VENISON PORK CHOPS

Roll chops in flour seasoned with salt and pepper. Brown well in oil. Add 1/2 cup of water and simmer until tender. Pour 1 cup of Burgundy or Claret wine over the chops and cook until almost dry. Remove chops and make gravy by adding 1 small can of mushrooms. Simmer 3 minutes. Pour gravy over chops before serving.

Listing Last Modified: Thu Jun 09 2005

 


Views: 64


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