Topic: Post your (Deer Recipes) here

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Venison Stew & Homemade Dumplings   
 
 First of all to can venison:

Take any part of the venison and cube it up. Make sure your jars (quart) are sterilized and clean without nicks or cracks. By cube it up I mean into small cubes about 1". Fill your jars to just under the rim. Don't add any water or broth, you will have plenty - believe me. Take a rubber spatula and get the air out. You can add 1/2 t. salt or any other spices you desire. You must use a pressure canner. 10# at 90 minutes. When it is done you will see all of the juice!

Now for my recipe for Venison stew and homemade dumplings:

1 Qt. of canned venison
2 carrots, sliced or in 1" chunks
1 med. onion, chopped
2 potatoes, cubed
1-2 T. Italian seasoning (as desired)

Dump your venison into a large stockpot bring to a boil also put in 1 qt. of water with the venison and its juice. Add carrots cook them for about 5-10 min. Then add your potatoes and onions and Italian seasoning. Your venison just needs heated up it is ready to eat already from the jar.

To make dumplings, make sure that your stew is boiling first. I put in flour and about 2 eggs it should be a really stiff mixture you may add water if you like soft dumplings. Drop them by small spoonfuls into boiling water with the stew. If you want it like soup, leave it the way it is, to make it thicker put about 3/4 c. cornstarch and just enough water to make it not thick. Use cold water, make sure stew is boiling and slowly add your cornstarch and water until it thickens to your preference. May have to do more or less of the cornstarch mix. I am used to just dumping things in and don't do measurements!!

 

 

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Venison Borscht   
 
 6 quarts water
2 tsp. salt
1 lb. venison, cut into one-inch cubes
6-8 garden-fresh new potatoes
6 cups green wax beans
2 bay leaves
2 tsp. pepper
8 medium beets
6 cups yellow wax beans

Make sure you have a pot large enough to hold six quarts of water. If not, you can subtract 1/6 of the ingredients for every quart of water not included in the pot.

Add the bay leaves, salt, pepper and wild game to the water and bring the ingredients to a boil. Skin the beets and slice them into bite-size chunks approximately one-eighth of an inch in diameter. Add the beets to the mixture in the pot.

When the pot has come to a boil, lower the heat and simmer until the mixture becomes completely red. You may want to taste check to see if there is enough salt and pepper. When the beets are nearly cooked, add the potatoes, yellow beans and green beans. When the potatoes are soft to touch, the borscht is ready.

Sour cream may be added until the redness turns pink.

You may substitute canned milk, about ¼ cup
 

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Quick Venison Rotini Soup   
 
 1 lb. deer burger
1 can (16 oz.) whole tomatoes, cut up, juiced reserve
4 cups water
1 tbsp. sugar
1 can (8 oz.) tomato sauce
1 tbsp. instant minced onion
1 envelope chili seasoning mix
1 pkg. frozen mixed vegetables
1 tbsp. dried chives (optional)
1½ cups uncooked rotini noodles
1 cup dairy sour cream (optional)

In a Dutch oven, brown meat over medium heat, stirring occasionally. Drain if necessary. Stir in tomatoes and juice, tomato sauce and chili seasoning mix. Add water, rotini, vegetables, onion and sugar. Mix well. Heat to boiling. Reduce heat and cover. Simmer 10-15 minutes until rotini is tender. In a small mixing bowl, blend sour cream and chives. Serve with soup as garnish. Serves 6-8.
 

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Barbecued Venison Roast   
 
 3-4 lbs. venison roast
1 tbsp. sugar
2 tsp. salt
2 tsp. paprika
1 tbsp. Worcestershire sauce
1 cup water
½ cup onion, chopped
1 tsp. dry mustard
1 tsp. pepper
¼ cup cider vinegar
1 cup ketchup

Mix all ingredients but meat in saucepan over medium heat. Simmer 3-5 minutes. Pour over roast in roasting pan. Cook in 325 degree Fahrenheit oven for three hours. Baste frequently. Shred roast after it has cooled. Serve with rolls or on noodles. The roast will just fall apart, juicy and tender.
 

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Venison Goulash 
 
 1½-2 lbs. venison, cubed
1½ tsp salt
1 tsp. paprika
1 pkg. onion soup mix
2 tbsp. fat
1/8 tsp. pepper
2 cups dairy sour cream

Brown meat in fat. Sprinkle with salt, pepper, and paprika. Beat sour cream and soup mix with egg beater; pour over meat. Cover and simmer until tender. Serve over mashed potatoes, rice or noodles.
 

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Pan Broiled Venison Steaks   
 
 6 venison steaks, ½ to 1 inch thick
½ tsp. pepper
1 tsp. salt
¼ tsp. charcoal seasoning (optional)

Marinade:
¼ cup red wine vinegar
2/3 cup salad oil
½ tsp. dry mustard
1 tbsp. onion, grated
¼ tsp. Tabasco sauce
¼ tsp. garlic powder
3 tbsp. water
1 tsp. salt
1 tbsp. ketchup
½ tsp. sugar
½ tsp. paprika

Measure all marinade ingredients into a jar, which has a tight-fitting lid. Cover and shake vigorously. Place marinade in large glass bowl. Add steaks and allow to stand for several hours or overnight in the fridge. Remove steaks from marinade and drain well.

Season steaks with salt, pepper, and charcoal seasoning, if desired.

Heat oil in frying pan. Cook steaks quickly at high heat, turning every half-minute until done. Do not overcook. Add only enough oil to prevent meat from sticking to pan. Serves 6.
 

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Venison Pepper Stew   
 
 1-2 lbs. cubed venison
2 large yellow onions
2 large green peppers
3 cups ketchup
1 cup cream sherry

Cut veggies into large pieces but still bite size. Brown venison using a couple of tablespoons of oil (I prefer olive). Put all ingredients into a stock pot. Salt and pepper to taste. Let simmer covered for a couple of hours, stirring occasionally.

 

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Venison Soup 
 
 1 lb. ground venison
4 carrots, chopped
1 can (28 oz.) tomatoes
2 beef bouillon cubes
10 peppercorns
1 onion, chopped
4 stalks celery, sliced
1 can (28 oz.) water
1½ tsp. thyme
½ cup barley
Parsley
Salt to taste

Brown the ground venison and onions. Add remaining ingredients. Cover. Simmer for about two hours.
 

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Venison Pot Roast 
 
 3 to 4 lb venison roast
1/2 tsp garlic powder
1/4 tsp pepper
3 tbsp vinegar
5 or 6 slices bacon
4 potatoes (peeled and cubed)
6 to 8 carrots (scraped and chunked)
1/4 to 1 cup water

Currant sauce
1/2 cup butter (or margarine)
1 jar red currant jelly
1 1/2 cups cranberry juice
 
   
 
 
       
 Mix garlic, pepper and vinegar; rub roast. Pierce meat all over with fork. Place in roasting pan and arrange bacon slices across the meat. Bake, uncovered, at 350F for 1/2 hour. Add water as needed. At the end of cooking time, place vegetables around roast, add currant sauce and bake 1 to 1 1/2 hours (depending on how you like your meat).

 

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Sauteed Venison Scallops in Cream Sauce


Serves 4 generously

Ingredients

8 venison scallops, cut 1/2 inch thick and pounded 1/4 inch thick (1 & 1/2 to 2 pounds of meat)
Salt and pepper
Flour
3 tablespoons butter
1 tablespoon olive oil
 2 tablespoons finely chopped shallots
1/2 cup dry white wine
1/2 cup heavy cream
Few drops lemon juice
Fresh parsley sprigs and thin slices of lemon
 

Directions

Season the scallops with salt and pepper. Dip them in flour and shake off the excess. In a 10 inch skillet, melt the butter and oil over moderate hat. Brown the scallops for 3 minutes on each side and then remove to a dish. Pour off most of the oil, except for a thin film. Stir in the shallots and cook for one minute, or less. Pour in the wine and bring to a boil, scraping up any brown bits from the bottom of the skillet. Boil for 2 or 3 minutes until the wine has reduced by half. Reduce the heat, add the cream and simmer, stirring constantly, for 3 to 5 minutes, or until the sauce thickens. Taste and season with a few drops of lemon juice, salt and pepper. Return the scallops to the pan, basting with the sauce, and cook just long enough to heat the scallops through.

To serve, plate the scallops down the center of a heated platter. Surround with parsley sprigs and lemon slices. Pour the sauce over the scallops and serve.

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Venison Swiss Steak
Ingredients


1 lb. venison round steak
1/4 cup flour
Bacon grease
2 bay leaves
1/4 cup chopped green pepper
2 tbsp. brown sugar
1 pkg. dry onion soup
1 sm. jar mushrooms
Water

Pound flour into meat. Brown meat quickly in bacon grease. Drain excess grease; add remaining ingredients; cover with water. Simmer slowly 2 hours or until tender.

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Venison Sausage

12 lbs. meat, 1/2 venison, 1/2 pork
1 tbsp. saltpeter (sodium nitrate)
1 1/2 tsp. garlic powder
1/4 cup salt
1 1/2 tbsp. black pepper
1/4 tsp. allspice
1 tbsp. crushed chili pepper (optional)

Cut venison and pork into small chunks for the grinder. Add all seasonings; mix thoroughly; put through grinder using medium blade. Pack meat in sausage bags or casings and hang it for long smoking at a low temperature. If you wish, the meat may be stored in a freezer and used as you would good pork sausage. Smoking certainly adds much to the flavor and is well worth the effort.

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Venison Cutlets in Sour Cream
Ingredients


2 lbs. venison steak
Salt and pepper
Flour
2 tbsp. butter
1/2 cup sour cream
Worcestershire sauce
Celery Salt
Bay leaf

Cut venison into individual cutlets and roll in well seasoned flour. Melt butter in heavy skillet and brown cutlets on both sides over medium heat. When nicely browned, pour sour cream over cutlets and season with salt and pepper, Worcestershire, celery salt, and bay leaf. Cover skillet and cook about an hour over low heat until tender. Serves 6-8.

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Venison Stew

3 lbs. boneless venison
2 large onions, chopped
Flour
2 large garlic cloves, finely chopped
Salt and pepper
3 tbsp. bacon fat
1/2 tsp. fresh tarragon, chopped (or 1/4 tsp.dried tarragon)
2 cups beef stock

Cut meat into 1 1/4" cubes. Dust with flour, salt, and pepper. Brown meat on all sides in bacon fat over medium heat; add onions and remaining ingredients. Cover; simmer approximately 1 1/2 hrs. or until tender.

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Venison Chili
Ingredients


2 med. onions, chopped, sautéed
Salt and pepper to taste
2 med. green peppers, chopped, sautéed
3 tsp. garlic powder
3 lbs. venison stew meat and browned ground venison
1/2 tsp. oregano
1 tsp. ground red pepper
5 tsp. chili powder
1 1/2 tsp. paprika
Dash of Lea & Perrins
4 (16 oz.) cans tomatoes or equivalent
1 (18 oz.) can tomato paste
1 (32 oz.) bottle ketchup
1 (28 oz.) can pinto beans
1 (42 oz.) can red kidney beans

Mix all ingredients and add as much of your favorite liquid hot sauce as you and your doctor see fit. Cover; simmer over low heat 3 hrs. Best refrigerated 1+ days after cooking and reheated prior to serving. Serve with grated cheese and/or chopped onions.

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Broiled Venison Steak

4 (1/2" thick) venison steaks
1 tbsp. onion juice
2 tbsp. salad oil
1/4 cup margarine
Dash salt

Brush venison steaks (from leg, rib, or loin chops of young animal) with salad oil; let stand 15 minutes. Broil steaks 3" from heat for 7-10 minutes. Combine margarine, onion juice, and dash salt; brush on broiled steaks.

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Venison Vegetable Pot Pie 

Ingredients

Neck or backbone broken in chunks, fat removed
2 cups venison broth
2 tsp. salt
1/2 tsp. black pepper
1 beef bouillon cube
1 cup all purpose flour
1/3 cup vegetable shortening
1/2 tsp. salt
4 tsp. ice water
2 carrots cooked and diced
1/2 cup canned peas
1/2 cup canned corn
2 med. potatoes cooked and diced
1/4 cup all purpose flour
1/2 cup melted butter or margarine
1/2 cup milk
1 rib celery, chopped

Place venison, water, celery, salt, pepper, and bouillon cube in pot; cover and boil. Reduce heat and simmer for 2 hours. Remove bones from pot, let cook, pick meat, and dice. Strain broth and set aside. Sift 1 cup flour with 1/2 tsp. salt in a bowl. Add shortening and work with hands until flour and shortening have blended. Add water and mix quickly.

Place dough on plate; cover with wax paper and refrigerate 15 minutes. Then roll out dough to make top crust for the pot pit. When finished preparing dough, melt 1/2 cup butter in a saucepan. Add 1/4 cup flour and stir until paste becomes almond colored. Stir in venison broth; add milk AFTER sauce thickens. Add vegetables, folding in gently, and put in casserole dish. Cover with pastry, brush with melted butter and bake at 425 degrees until crust is lightly browned

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Ground Venison Meatloaf

1 tablespoon vegetable oil
1 large onion, finely chopped
1 1/2 pounds ground venison
3/4 pound ground pork
1/2 cup soft fresh bread crumbs
1/3 cup milk
1 teaspoon salt
3/4 teaspoon rubbed sage
1/2 teaspoon ground allspice
1/4 teaspoon pepper
1/3 cup plum jam, finely chopped
2 tablespoons bourbon
1 large egg
Preheat oven to 350*F (175*C). Lightly grease a 9 x 5 x 3-inch loaf pan; set aside.
Heat oil in large skillet over low heat. Add onion; cook, stirring frequently, until softened, 7 to 10 minutes. Transfer to large bowl. cool to room temperature. Add venison, pork, bread crumbs, milk. salt, sage, allspice, pepper, jam, bourbon and egg; mix well to combine.
Transfer mixture to prepared loaf pan. Pack down and smooth top. Cover with aluminum foil.
Bake for 1 hour or until firm and cooked through. Cool 10 minutes in pan. Carefully drain. Invert loaf onto serving platter. Serve hot, at room temperature or chilled.
Makes 8 servings.




 
 
 
 
 

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Deer Stew

2 tablespoons vegetable oil
2 pounds venison stew meat
3 large onions, coarsely chopped
2 garlic cloves, finely minced
3 cups low-salt beef broth
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 dried bay leaf
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
6 medium potatoes, peeled and quartered
3/4 pound carrots, peeled and cut into 1-inch pieces
1/4 cup all-purpose flour
1/4 cup cold water
Heat oil in a Dutch oven over medium heat. Add venison and cook until all sides are nicely browned.
Add onions and garlic and cooked, stirring often, until onions are softened, about 3 to 4 minutes. Stir in beef broth, Worcestershire sauce, soy sauce, bay leaf, oregano, salt and pepper. Bring to a boil, reduce heat and simmer, covered, for 1 1/2 to 2 hours or until meat is tender.
Add potatoes and carrots and continue to cook, covered, until vegetables are tender, about 20 to 30 minutes.
In a small bowl or cup, combine flour and water until smooth; stir into stew. Cook and stir until thickened and bubbly.
Remove bay leaf and serve.
Makes 8 servings.

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Venison Crockpot Pizza

2 pounds ground deer meat and drained
2 pounds grated Mozzarella cheese
1 onion, chopped
1 package (whole) pepperoni, sliced
1 box rigatoni noodles, cooked
2 cans cream of mushroom soup
2 (4 oz.) cans mushrooms
1 can black olives
2 cans pizza sauce

Directions:

Alternate layers in crock pot as follows: hamburger, noodles, cheese, soup, mushrooms and olives, onions, sauce and pepperoni. Heat on low in crock pot for 4 hours.

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CROCK POT DEER MEAT   

2-3 lbs. deer meat
1 can cream of mushroom soup
1 can celery soup
1 med. onion
1 can water
1 c. flour
1 c. cooking oil
1/3 tsp. pepper
1/2 tsp. salt
1/3 tsp. lemon pepper

Salt, pepper and lemon pepper and flour meat. Brown on both sides and place in crock pot. Add remaining ingredients and cook for 4 to 6 hours on medium. Serve over rice.