| Venison - the most common form is the deer, | | | | Mix all ingredients together. Make into bulk roll or |
| but these recipes can be used for moose and elk | | | | patties and freeze. |
| as well. | | | | *************************** |
| A fresh deer should be aged in a cool place for | | | | Venison Jerky: |
| 1-2 weeks. For best flavor, trim off all fat. | | | | 3 lbs. venison, cut into pieces |
| Tender cuts such as roasts and chops can be | | | | 1 tbs. salt |
| broiled or roasted. | | | | 1/2 tsp. liquid smoke or powder |
| Less tender cuts should be cooked slowly by | | | | 1 tsp. onion powder |
| braising or cooking in liquid till meat is tender. | | | | 1 tsp. garlic powder |
| Also, with Chronic Wasting Disease in some | | | | 1 tsp. black pepper |
| hunting areas, please check with the local DNR | | | | 1/4 cup soy sauce |
| when purchasing a hunting permit to see how | | | | 1/3 cup Worcestershire sauce |
| widespread the problem is, and what precautions | | | | Remove all fat from meat. Cut into strips about 1 |
| to take. If in doubt, please refrain from consuming | | | | 4" thick. |
| the meat. Also, if you do decide to eat the | | | | Mix all ingredients and pour over meat. Refrigerate |
| venison from an affected area, the best | | | | overnight. Using a dehydrator, follow directions. If |
| prevention is not to eat any of the glands or | | | | using your kitchen stove, the pilot light heat only, |
| organs, such as liver, heart, etc. | | | | the jerky should dry in 3-4 days. An attic can also |
| Hunting should also be safe, and fun, but take into | | | | be used to dry the meat. |
| account all health hazards and stick to those | | | | Pack the jerky in glass containers and punch a |
| safety rules. They were made for one purpose - | | | | hole or two in the top to prevent mold growth. |
| to make sure your trip is safe and you return | | | | ************************** |
| home safely. | | | | Venison Rolls: |
| ENJOY! | | | | 4 cutlets of venisonsalt and pepper |
| ****************************** | | | | 1 tbs. mustard |
| Venison Supreme: | | | | 1 tbs. red currant jelly |
| Marinade: 1/2 cup dry red wine, 1/2 cup red wine | | | | 4 slices baconflourbutter |
| vinegar, 2 cups cold water, 3 bay leaves, 1/4 cup | | | | 1/2 cup red wine |
| crushed fresh parsley, 1 onion, finely chopped, 2 | | | | Pound each cutlet to paper thinness. Sprinkle each |
| stalks celery, chopped, salt and pepper | | | | with salt and pepepr and spread a little mustard |
| ** | | | | and jelly on each. Lay a strip of bacon on each |
| 5 lb. roast of venison | | | | cutlet, roll, jelly-roll style and fasten with a pick. |
| 1/2 stick fresh cream butter | | | | Dredge each cutlet in flour and brown in butter. |
| 1 cup finely chopped onion, and celery | | | | Add red wine, cover tightly, bring to a boil, reduce |
| 1 carrot, peeled and chopped | | | | heat and simmer about 40 mins. or until meat is |
| 1/2 cup ginger snap crumbs | | | | fork tender. If needed, add a little beef broth or |
| 1/2 lb. bacon,diced and fried | | | | water to mixture during cooking time. |
| 2 tbs. flour | | | | Serve over noodles. |
| 1 cup beef stock | | | | ***************************** |
| Prepare marinade: | | | | European Venison: |
| Combine wine, vinegar, water, bay leaves, | | | | 2 lbs. venison meat, cut into strips |
| parsley, onion, celery, salt and pepper. | | | | 1/2 lb. dairy fresh butter |
| Bring to a boil. Cool mixture and pour over roast. | | | | 2 cups beef stock |
| Refrigerate for 2 days, turning meat occasionally. | | | | 2 cups stewed tomatoes, strained to remove all |
| Remove meat from marinade. In casserole | | | | seeds |
| prepare bacon, remove bacon bits and reserve. In | | | | 2 cups finely chopped onions |
| bacon fat, add butter and over high heat, brown | | | | 1/2 tsp. salt |
| roast on all sides. Remove meat from pan, and | | | | 1/8 tsp. freshly ground pepper |
| add vegetables. Add flour slowly as well as | | | | 2 lbs. sliced mushrooms |
| strained marinade (liquid only, no vegetables). Cook | | | | 2 cups sour cream |
| until thickened. Add meat, cover, and bake (350) | | | | Dash of hot pepper sauce |
| for 2-1/2 hours, or until tender. Cool and then | | | | In pan, brown venison in a little butter. Add onions |
| refrigerate overnight. | | | | and remaining butter. Cook 5 mins. Mix together |
| Skim all fat from pan. Slice roast into 1/4" slices. | | | | stock, strained stewed tomatoes, salt and pepper. |
| Add ginger snaps, bacon bits and stock to juices | | | | Add to meat. Add mushrooms and a pinch of hot |
| in pan. Heat until thickened. Strain liquid until all | | | | pepper sauce. |
| solids are removed. Spoon sauce over roast slices | | | | Simmer 45 mins. Stir in sour cream and adjust |
| and heat (300) in oven for 15 mins. | | | | seasonings (salt, pepper, and hot sauce) to your |
| Serve with potatoes, salad, and a vegetable. | | | | taste. Do not let mixture boil. |
| ************************* | | | | Serve over noodles. |
| Venison Breakfast Sausage: | | | | ******************************** |
| (10 lbs.) | | | | I hope these recipes give you a suggestion or |
| 1 pint water, 6 tbs. salt, 1 tsp. pepper, 1 tsp. | | | | two for using venison meat. |
| ground ginger, 1 tsp. nutmeg, 2 tbs. powdered | | | | ENJOY! |
| dextrose, 1 tbs. sage, 8 lbs. ground venison meat, | | | | Arleen M. |
| 2 lbs. beef fat, pinch of garlic powder. | | | | |