Venison en Croute
2 Lbs. Venison Roast, Cut in 1" Cubes
3 T. Lard
2 Med. Potatoes, Diced
1 Carrot, Diced
1 Turnip, Peeled & Diced
1 C. Diced Mushrooms
1 Tomato, Diced
1 Sm. Onion, Diced
1 T. Spicy Mustard
1 t. Pepper
1 t. Salt
Brown Meat on all sides in 2T. Lard, add potatoes and turnip, when potato is soft, add remaining ingredients, stir and cook on low heat till tomato falls apart. make 4 10 in. rounds of crust, divide filling into center of each, bring edges of each circle up and together, pinch firmly to seal and place all four in well greased dutch oven, pinched edges DOWN, cover w/ coals and bake till Golden brown.
CRUST or Croute
1 C. Flour
1/2 C. cold Butter, in small pieces
4 oz. Cream Cheese. in small pieces
1/2 t. Salt
in small bowl, mix flour, butter, cream cheese and salt. mix till dough comes together. form into a ball, wrap in cheese cloth and flatten.. chill for 1 hour before rolling out..
1 cup white vinegar or wine vinegar
2 cups olive oil
8 sm. cloves of fresh garlic, minced
2 tablespoons oregano
2 teaspoon onion flakes
1 teaspoon salt (up to 3 for taste)
1 teaspoon pepper
1/2 cup lemon juice
1/3 cup brown sugar
5 lbs venison (cubed into 1-1/2" +/- chunks)
Mix all ingredients except meat into a marinade. Add venison (or chicken, or lamb (with lamb: exchange the lemon juice for 2 tablespoons of dry or fresh mint leaves)) and allow to sit overnight in the refrigerator. Place 6 to 8 pieces on a skewers and grill. Figure two skewers/person. Serve on Italian bread and add Tobassco or Frank's Hot Sauce as desired.
This is like the National Food of Binghamton. Everyone has their own variation on the basics. I add 6 or 7 crushed bay leaves or a tsp. of Old Bay seasoning for variety.
(I got this from my mother, who got it from my grandmother. I don't know how long it has been in the family.)
5 lb. meat(venison, lamb, pork, veal, or any other meat)
1/3 cup oil
1/2 cup vinegar
2 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
1 tsp. celery salt
1 tsp. garlic salt
1 tsp. basil
1 tbsp. chopped parsley
1 tbsp CRUSHED rosemary(if you can't find crushed, you can grind it in a coffee grinder)
If the ingredients soak into the meat too quickly you can mix up another batch of marinade & add it to the meat. (you don't want it to be too dry)
Cut meat into cubes, trimming off fat.
Coat with cooking oil, mixing very well.
Add remaining ingredients & mix well.
Marinate in refrigerator for at least three days in a tightly covered container, mixing well each day.
Cook on a grill & enjoy!
(Be careful not to over cook. Venison dries out & gets tough very quickly)
400g kangaroo mince or about 1 lb.
cup bread crumbs
1 tablespoon of dried herbs (I prefer it with out herbs! adjust for own taste)
1 medium onion finely chopped
1 clove of garlic (crushed or grated)
1/2 cup tomato paste it BBQ sauce if preferred
1 grated carrot (medium size)
1/2 cup flour (used for coating formed patties only)
Combine all ingredients except flour, form into hamburger patties.
Once you have formed your patty place in shallow pie plate with the flour and lightly coat it, place on another plate and make next one.
NByou can coat with bread crumbs or crushed Cornflakes if you like a crunchier texture)
If mixture is too stiff you can add a table spoon of water or if too runny ad more bread crumbs.
Once you have made your patties you can either shallow fry in a hot
pan or better still wack em on the bbq.
Slap between two bits of bread or a bun, add fried onions and tomato or bbq sauce, grab a beer and enjoy.
1 1/2 lbs ground venison
2 cups crushed Ritz carckers
3/4 cups half & half
1 egg lightly beaten
1/3 cup diced(small)onion
salt&pepper to taste
1 tbls chopped fresh garlic
Preheat oven to 350 degrees. Mix all incredients together with hands. Put into an
oiled treated bread pan. Cook no longer than
45 minutes. Let it rest in pan for at least 15
minutes. Release from pan, slice and enjoy.
Note: A 1/2 cup of tomatoe sauce can be
added to incredients if you like.
A beef gravy with rice goes well
2# ground venison
1/2# fresh sausage
1c. finely chopped onion
1/2c. milk or cream
1/2c. crushed crackers or bread crumbs
1tbls. Worcestershire sauce
salt & pepper as you like
Mix all the above together and mix well,
with hands. If overly moist add more cracker or bread crumbs Form into balls about the size of
ping pong balls. Cook in boiling beef stock.
Drain and serve with spaghetti or S&S sauce.
Tip: Lean ground beef can be used, but
if you do remove the sausage.
These are good
with Italian tomato sauce and spaghetti or as
an appetizer with sweet & sour sauce.
4 to 5# Venison Roast
2 c tomato or V-8 juice(I like 3+ c)
6 very small red potatoes
6 carrots cut to bite size
6 small onions cut in 1/2
2 celery stalks cut to bite size
1/4 c Worcestershire sauce
salt and pepper to taste(you can always add
more upon serving)
Dredge roast in flour seasoned with S&P and
brown in hot fat(I like bacon grease when I
have it).Mix worcestershire sauce to the V-8
juice and mix well,pour over roast and cook
over low heat for 2 to 2 1/2 hours. When
tender add veggies starting with potatoes,
carrots,celery and onions. When veggies are
tender remove all from pot except juice.
Thicken juice if need be with some flour or
corn starch. Serve over wild rice and roast
NOTE: This is a basic recipe and can be
adapted to about any wild meat roast (elk,moose,bear,buffalo,antelope etc)Also serves up well from crock pot after browning meat. Enjoy
Take a piece of back strap and remove all the silver skin. Peel and cut 3 or 4 cloves of garlic into slivers. Using a fillet knife poke the meat and insert a sliver of garlic into the cut. I generally put one sliver every inch or so. Sprinkle the outside with oregano then wrap the entire roast with bacon. Dice up some apples and onions, mix them together and line the bottom of a baking dish. Place the meat on the apples and onions. Cover with aluminum foil and bake for about one hour at 350ÂºF. We use a meat thermometer and take it out when the thermometer says 140, let it set for 10 minutes out of the pan and "tented" in a piece of aluminum foil.
Slice and cover with apple onion mixture and serve. This is sooooo yummy!
Reheat trick, we reheat the apple onion mixture only! Slice the meat thin and mix into the heated sauce, serve and enjoy!
Ingredients: Venison chops cut 1 to 1 1/2 inches thick (bone in just like a T-bone beef steak)
Durkees Kansas City style steak seasoning
Hot fire or grill
Preparation: Coat both sides of chops with seasoning lightly or more depending on your taste, Durkees contains salt among the ingredients and let stand at room temp. While charcoal burns down or grill heats up. Also great grilled over hardwood fire.
When fire is ready place chops on and put a large pat of butter atop. fire should be medium hot and meat should be 4-6 inches away.
When butter has melted (smear with knife or BBQ brush) onto the meat turn over and place another pat of butter atop. when butter melts and juice just begins to run clear is when they are done, avoid overcooking, about 6-10 minutes per side depending on heat level.
Remove from heat and let stand 5 minutes before serving with wild and brown rice. Stewed squash goes very well with this. Don't forget the dry red wine, Merlot preferred.
Ingredients: 3# cubed venison
1 can cream of chicken soup
1 1/2 cup water
1 pkg. Lipton dry onion soup mix
1 medium onion quartered
1 cup flour
1 cup veggie oil
2 stalks celery- cut up
2 carrotts, chopped
4 medium potatoes, cubed
2 tbls of worcestershire sauce
2 tsp of tobasco sauce
1 bay leaf
3 cloves garlic, minced
Dash of dried thyme
salt and pepper to taste
Preparation: Heat oil to around 300 degrees. Flour venison cubes and brown in a cast iron skillet. Remove meat and put in crockpot. Add remaining ingredients, and mix all togethet well. Cover and cook on low heat for 6 to 8 hours,or on high heat for 3 1/2 to 4 hours.
Resist the urge to uncover until at least at the low end of the cooking time. When uncovered the meat should be falling apart, if not stir and cook till it does. This is excellent when served with
a heavy type garlic bread.
1 cup rice
1 lb. venison steaks
2 Tbsp. soy sauce
2 Tbsp. sweet red wine
2 tsp. corn starch
1/4 tsp.(graded fresh is best)
1/2 tsp. garlic powder
1/8 tsp. salt
1 lb. mushrooms(I prefer portobella, no stems)
4 green onions
1 1/2 cup thawed frozen peas
30 minutes prior to serving, prepare rice as directed,keep warm.
Cut venison into 1/2" cubes. In bowl mix venison,soy sauce,wine, corn starch,ginger,salt and garlic powder. Mix and set aside.
Thinly slice mushrooms and onions. In 12" skillet over med/high heat in 1/4 cup butter, cook mushrooms and onions until mushrooms are tender.( I prefer to add onions towards the end)Remove mixture to bowl. In same skillet over med/high heat in 3 more Tbsp of butter, cook venison mixture, stirring quickly and often, till tender. Return mushroom mixture to skillet,add peas, stir and heat thru. Serve over or with rice. Serves 4 or 2 hungary hunters.
Mix thorough all the meat and ingredients in a large bowl. The meat will begin turning gray from the salt and liquid smoke, which is chemically cooking the meat. Don't despare. This makes a mild summer sausage. You can add to, or delete any spice listed above, to your taste. You can use different spices, with, or in substitution for, any of the spices listed above.
Use Plastic wrap to make the sausage, by rolling the meat into the size sausage you want. Hold the ends in both hands and spin the sausage to squeeze out air, and air pockets in the sausage. Put the sausages on a baking sheet, and put them in your refrigerator for a minimum of 24 hours, turning the sausages over every 12 hours, to make sure that the salt and liquid smoke reach all parts of the sausage .
Remove from the refrigerator any time after 24 hours. Take off the plastic wrap. Re wrap the sausages in foil, and put them back on the baking sheet. Bake 45 minutes at 300 degrees F. then turn the sausages over and bake them aother 45 minutes, to evenly cook the sausages through.
Remove the sausages from the oven and thow them in a sink, running cold water over them to cool them down quickly. Then remove the foil and disgard. Wash all the extra salt and fat that is crusted on the outside of the sausage. Set them aside on paper towels to dry. The sausage will have a nice solid texture and a red color to them, depending on what meat you use.
To store, re-wrap in plastic wrap and either freeze or refrigerate. I put the sausages that go into the freezer in a separate ziplock bag, to help prevent freezer burn.
The benefit of this recipe is that it can be expanded to handle as much sausage as you want, you don't have to have or use a sausage press, and you don't use pig intestines, which can be expensive, to make this sausage. You don't have to make all the sausage up at once. You can freeze the meats you want to make sausage out of, then thaw them out when you want to make the sausage, and keep the quantities small for use, and storage.
Venison roast, 1 to 5 lbs.
1 package dry onion soup mix
1 can mushroom soup
Mix the dry onion soup and canned mushroom soup together. (Do NOT add any water.) Put about a third of the mixture in a slow cooker pot, place venison in the pot and pour the rest of the mixture over the roast. Cover and cook on low for 8 to 12 hours. Remove the roast and slice (it may just fall apart). Use the mushroon gravy on rice or mashed potatoes. Easy to fix and easier to eat!!
1 fresh deer or elk liver
3 large tbspns flour
1 tsp black pepper
1 medioun onion
3 tbspns olive oil
1/4 cup soy sauce
2 tbspns br. sugar
1 tsp rounded chopped garlic
3 tbspns red wine
1/4 cup water
I remove the outer membrane and other tough things from the liver and slice into very thin strips directionally as it hung in the deer, douse with black pepper and flour. Quickly and lightly brown an onion in olive oil, remove add a bit more olive oil, put in liver. Cook about 4 minutes moving liver around until slighlty brown. add sauce of soy sauce, water, b sugar, garlic and a tbsp of red wine. Cover and allow to simmer for about 5 minutes to thicken.
Four elk tenderlions trimmed and butterfly cut
8 strips of bacon
2 cups beef stock or 2 cups water and beef low salt soup mix
1 large garlic
1 tsp Worcestershire sauce
1/2 tsp season salt
1 oz Jack Daniels (for the sauce, not the cook!)
1 tsp olive oil
By the way elk prepped and cooked right is wonderful. My favorite is to wrap butterfly cut tenderloin in bacon and pat down both sides with cracked pepper. Prep the grills to about 700 degrees add a handful of hickory chips and set them on the grill for about 4 min/side.
Prior to this take one med. Onion julienne slice it and quickly brown in 1 teaspoon olive oil. Add 2 cup rich beef stock, 1 tsp crushed garlic, 1 tsp Worcestershire sauce. Reduce to 1/2. Here's the kicker. Add 1 oz Jack Daniels (to the sauce, not the cook...at this time) a 1/2 tsp season salt stir and when steaks are desired doneness (I go warm pink) plate and top with sauce.
Many meat cooks have not realized (in my humble opinion) that meat continues to cook after removing from the heat. I pull steaks before desired doneness and wrap for about 5 minutes in alum foil. This draws the juice back into the meat and finishes the cooking.