Friday, November 04, 2005

Venison Recipes

For those readers here who like venison like we do, here's a few proven recipes that are good anytime of year.

If you would like to see more venison recipes, send a comment. We have TONS of wilderness recipes from the mountains of Utah, Colorado, Wyoming, Idaho, Montana, and Alaska.

Country-Fried Venison

1 1/2 lb (3/4" thick) venison
1 Cup All-purpose flour
Salt and pepper
1/4 tsp Seasoned salt
4 TBS Bacon drippings
2 clove Garlic; minced
4 Cups Water
1/3 c All-purpose flour
1 1/2 tsp Bottled brown bouquet sauce
1 medium Onion; thinly sliced
1/2 lb Fresh mushrooms; sliced
Hot cooked rice

Prepare venison by trimming all fat and removing connective tissues. Cut meat into serving-size pieces, and pound each piece to 1/4-inch to 1/2-inch thickness. Combine 1 cup flour, 1/4 teaspoon salt, 1/8 teaspoon pepper, and seasoned salt; dredge the venison in flour mixture.
Heat 1 tablespoon bacon drippings in a large, heavy skillet; add garlic, and saute until golden. Remove garlic, and set aside. Add remaining bacon drippings to skillet; cook venison until it is lightly browned on both sides. Remove from skillet, and set aside.

Gradually stir about 1/2 cup water into 1/3 cup flour; mix until smooth, and add the remaining water. Stir flour mixture into pan drippings; cook over medium heat, stirring constantly, until thickened. Stir in bouquet sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Return venison and garlic to skillet; reduce heat. Cover and simmer 30 minutes. Add onion; cover and simmer 15 minutes. Add mushrooms; cover and simmer 15 minutes. Serve over rice.

Country Style Venison Stew

1/2 lb Bacon or 1/4 Lb salt pork
2 lb Venison steak
4 TBS Flour
6 cup Water or beef stock
1 large Tomato, chopped
2 medium Carrots, sliced
2 medium Stalks celery, sliced
2 medium Potatoes, in 1" cubes
1 Dozen small white onions
1 tb Chopped parsley
1 c green peas
Salt and pepper to taste

Cut bacon into 1" cubes and saute in large saucepan until lightly browned. Remove and set aside. Cut venison into 1 1/2 or 2" pieces and brown over high heat in 4 T bacon drippings. Stir in flour. Lower heat and let brown 2-3 minutes, stirring several times. Add liquid and let it simmer 1 hour or more until venison begins to get tender, add more liquid as necessary.

Add all the other ingredients, except peas, and continue to simmer to make a thick stew. Simmer peas in a separate pan until done. Strain and spoon over or around stew when served. Great accompanied by buttered corn muffins or biscuits, and a salad

No comments: