Venison Roast
3 lb Chunk of venison roast (or Roll it if its in steak Form) 2 c Onion - Cut up (2 in. Pieces) 2 c Potato - Cut up " 1 c Carrots - cut up " 1 c Fresh mushrooms - sliced 2 tb Liquid smoke 3 tb (or more) Worchestershire Sauce 3 tb (or more) Soy Sauce 1/2 c Beef broth Contributed to the echo by: Bob Lester Assorted Meat herbs (whatever you like) Put a LARGE oven cooking bag in an oblong baking pan (so that the bag fits inside the pan). To the bag, add the venison. Add all liquids, then veggies around the meat. Put the 'shrooms on top of everything else, then the spices on top of them. You want to have about 1 inch of liquid in the bottom of the bag, so if you need more, add a little water (or white wine!). Seal bag. Poke several small holes in top of bag to let steam escape. Bake at 300-325 for 3-1/2 hours. (If you chop the veggies big, they won't overcook).
Venison Sausage 5 Feet medium hog casings 5 lb Cubed prefrozen venison 3 lb Lean prefrozen pork, cubed 2 lb Pork fat, cubed 5 tb Salt 1 ts Thyme 2 ts Sugar 1 tb Fine grind black pepper 2 ts Finely minced garlic 1 tb Paprika 1 ts Cayenne 1 c Brandy 1/2 ts Ascorbic acid 1 ts Saltpeter
MARINADE 1/2 c Red wine vinegar 1/2 c Red wine 2 ts Salt 1 sm Onion, sliced 1/2 c Thinly sliced carrot 1 cl Garlic, finely minced 1 Bay leaf 1/4 c Chopped heart of celery 1 tb Whole black peppercorns Thaw venison. Prepare marinade and pour over cubes of meat. Marinate in the refrigerator for 24 hours. Drain, discard marinade, and grind through the fine disk. Grind pork and fat separately and mix with venison. Add remaining ingredients and mix well. Place in the refrigerator overnight. Prepare casings, stuff and tie off into 4-5" links. Hang to dry for 48 hours. Cold smoke (70-90) for ten hours. Hang again for at least two weeks before sampling.
Venison Meatballs
1 1/2 lb VENISON, ground 2 c SOUR CREAM, divided 2 tb CATSUP 1 1/4 ts SALT 1/4 ts PEPPER 1/2 ts GARLIC SALT 1/2 ts OREGANO 1 tb OIL 1 tb WATER 2 ts DILL WEED -PAPRIKA Combine venison, 1/4 cup sour cream, catsup, salt, pepper, garlic salt and oregano. Shape into meatballs the size of walnuts. Brown meatballs in hot oil. Pour off any excess oil. Add water, cover and simmer 15 minutes. Remove meatballs to your serving dish. Combine remaining sour cream, salt and dill in skillet in which meatballs were cooked. Heat through and pour over meatballs. Sprinkle with paprika. Venison Lasagna
1 lb Spicy venison sausage 2 ts Onion salt 2 ts Garlic salt 1 cn 16 oz. whole tomatoes 1 cn 15 oz. tomato sauce 3 tb Dried parsley flakes 1 ts Sugar 1 ts Basil leaves 2 ts Salt 1 cn 8 oz. mushroom pieces 6 Uncooked lasagna noodles 1 pk 16 oz. pkg ricotta cheese 1/2 c Parmesan cheese 1 1/2 ts Oregano leaves 2 c Chredded mozzarella cheese Cook and stir sausage, onion and garlic salt in 10-inch skillet until sausage is light brown. Drain. Add tomatoes (with liquid), tomato sauce, 2 tablespoons parsley, sugar, basil, 1/2 teaspoon salt and mushrooms. Heat to boil, stirring occasionally. Reduce heat. Simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour. Cook noodles as directed on package. Reserve 1/2 cup of the sauce mixture. Mix ricotta cheese, 1/4 cup Parmesan, 1 tablespoon parsley, 1 1/2 teaspoons salt and oregano. Layer 1/2 each of the noodles, remaining sauce mixture, mozzarella cheese and ricotta cheese mixture in ungreased oblong pan, 10X6X2 inches. Repeat above process until you have 2 layers. Spoon reserve sauce on top, top with mozzarella and sprinkle with Parmesan. Cook uncovered at 350F for 45 minutes. Let stand 15 minutes. Venison Soup
1 lb Venison; cut into bite-sized pieces 1 46-ounce can vegetable cocktail juice (V-8) 1 28-ounce can whole tomatoes; undrained and chopped 2 md Red onions; chopped 1 tb Worcestershire sauce 1/8 ts Hot sauce 4 lg Potatoes; peeled and cubed 3 md Carrots; sliced 4 sm Yellow squash; sliced 3 To 4 stalks celery; thinly sliced 2 md Green peppers; cut into 1-inch pieces Combine first 6 ingredients in an 8-quart Dutch oven; bring to a boil. Reduce to medium heat; cover and cook 30 minutes, stirring occasionally. Stir in potatoes and carrots; cover and cook for 20 minutes. Add remaining vegetables to soup; cook, uncovered, 10 additional minutes or until vegetables are crisp-tender. 4 quarts
Venison Hamburger Rice Pie 1 lb Ground venison, browned and drained 1/2 c Bread crumbs 1/4 c Green pepper, chopped 1/4 c Onion, chopped 1 1/2 cn Tomato sauce 2 1/2 c Cooked rice 1/2 c Grated cheese Salt and pepper to taste Combine venison, bread crumbs, green pepper, onion and 1/2 can tomato sauce in large pie shell. Mix rice, cheese, salt and pepper and 1 can tomato sauce; place mixture on top of first mixture and spread other half can of tomato sauce over top. Bake in pie pan at 375F for about 35 minutes.
Venison Chili
3 T Vegetable oil 1 ea Large onion, finely choped 2 ea Large garlic, minced 1 ea Small hot green chili 1 x Pepper, minced (optional) 1 1/4 lb Venison, cut into 1/2" cubes 3/4 lb Ground venison (or pork) 28 oz Can of crushed tomatoes 3 T Red wine vinegar 3 T Ground chili powder 2 T Ground cumin 2 T Worchestershire sauce 1/2 t Cayenne pepper, plus a pinch 1 ea Large green bell pepper, 1 x Seeded and chopped 2 t Salt or to taste 1 x Freshly ground black pepper 10 oz Can of red kidney beans, dra 3 T Masa Harina (or fine cornmea 1 x Mixed with a little water 1 x Into a smooth paste for thic Heat the oil in a very large skillet. Stir in the onion, garlic, and chile pepper. Saute over med-hi heat until the onion is just tender, about 5 minutes. Add the cubed and the ground venison and continue cooking for about four to five minutes, stirring with a wooden spoon, until the ground meat is no longer red. Add all the remaining ingredients except the beans and the masa harina (or cornmeal). Bring the mixture to a boil then reduce heat to medium and cook uncovered for 30 minutes, stirring occasionally. The stew should be fairly thick. Stir in the kidney beans and the masa harina and heat through. Taste and adjust the seasonings. Makes 6 cups.
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