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Baked Deer Meat

Cube deer meat; about 2-3 steaks worth
1 Beef bouillon cube; dissolved in:
3/4 c Water
2 ts Worcestershire sauce
1 tb Soya sauce
1 pn Salt and pepper
Chopped onion; (if desired)


Combine all the above in a casserole dish and bake at 325F for about 2 hours, stirring occasionally. Or combine in a slow cooker and let cook on low for 6-8 hours. Use the broth to make gravy if you like. The meat is tender and not at all gamey this way.

Barbecue Venison

2 pounds venison round - (to 3 lbs) -- leg or rump roast
1 can beer - (12 oz)
3 garlic cloves
Salt -- to taste
Freshly-ground black pepper -- to taste
2 onions -- sliced
3 bay leaves
2 cups prepared barbecue sauce


Trim excess fat from venison. In large bowl mix beer, garlic, salt, pepper, onions and bay leaves; add venison. (Marinade should cover meat. ) Marinate in refrigerator for 12 to 24 hours, turning occasionally.

Remove venison and onions from marinade and place in slow cooker. Pour 1 cup barbecue sauce over top. Cover and cook on LOW for 10 to 12 hours. Serve with remaining barbecue sauce.

This recipe yields 6 servings

Barbecued Venison Kabobs

3 lb Venison steak,1 1/2 inch thick; cut in cubes
1 lb Fresh mushroom caps
1 c Dry red wine
2 Green bell peppers, cut in 1 inch piece; parboiled
18 Whole potatoes (egg sized), parboiled
18 Cherry tomatoes


Combine meat, mushrooms & wine in shallow dish. Cover & marinate for 2-3 hours in the refrigerator. Remove meat & mushrooms from marinade. Alternate vegetables & meat on skewers. Grill for 10-15 minutes over medium heat or until degree of doneness is reached.

 

Beef Or Venison Jerky

8 lb Venison/beef roast
1 tb Salt
1/4 ts Black pepper
1 ts White pepper
1/2 ts Red pepper
1 ts Meat tenderizer
2 tb Seasoned salt
2 ts Accent
1 ts Garlic powder
1 tb Kitchen bouquet
2 tb Morton tender quick
1/3 c Worcestershire sauce
1/3 c Soy sauce
1/3 c Barbecue sauce
1/3 c Liquid smoke


Cut meat in thin slices. Meat is easier to cut when partially frozen and it will cut evenly. Combine salt, peppers, meat tenderizers, seasoned salt, accent, garlic and onion powders, kitchen bouquet, morton tender quick, worcestershire sauce, soy sauce, barbecue sauce and liquid smoke. Marinate meat in sauce for 24 hours in a sealable plastic bag. Place meat directly on oven racks, line bottom of oven with foil, or on rack in shallow pan and dry in oven for 6-8 hours on lowest setting. Continue to dry in warm oven if necessary. Ovens with pilot lights work especially well.

Buckskin Chili


5 lb Venison, boneless
1/2 lb Bacon
2 c Beaujolis red wine
1 ts Angostura Bitters
4 tb Cumin (fresh ground)
3 tb Tabasco sauce
3 Garlic cloves (minced)
2 1/2 c Tomato sauce
1/2 c Tomato paste
2 1/2 c Stewed tomatos chopped
3 Jalapeno peppers minced
2 Med. onions chopped
1/2 c Mushrooms chopped
3 tb Dried red pepper flakes
1/2 ts Allspice
1 ts Mexican oregano(optional)
2 tb Dried crushed anchos
1 1/2 ts Salt


Fry bacon in a large, heavy pot. Remove bacon when done and set aside. Add the venison which has been rough ground, the chopped onions, the minced garlic, and salt to bacon grease. Fry the venison until done and remove from the pot. Drain off the grease, add the wine, tomato sauce, and the bacon which has been crumbled. Bring wine to a boil, add the Jalapenos, venison mixture, Tabasco sauce, 3 Tablespoons of the cumin, the Allspice, bitters, salt, anchos, red pepper flakes, and mushrooms. Reduce heat after cooking for 3 minutes, add tomato paste, and cook for 1 1/2 hours. Stir often or as needed. Add the remaining cumin, cook for 15 minutes more and serve.

Cajun Venison Meat Loaf


Servings: 6
 
Ingredients:
4 tb Butter
3/4 c  Onions, chopped
1/2 c  Celery, chopped
1/2 c  Green bell peppers, chopped
1/4 c  Shallots, chopped
2 ts Garlic, minced
1 tb Tabasco sauce
1 tb Worcestershire sauce
1 tb Cajun seasoning
1/2 ts Ground cumin
1/2 ts Ground nutmeg
1/2 ts Ground bay leaves
1/2 c  Evaporated milk
1/2 c  Catsup
1-1/2 lb Ground venison
1/2 lb Ground pork
2 ea Eggs, beaten
1 c  Bread crumbs
 
 
Instructions:
Mix onions, celery, bell peppers, shallots, garlic, Tabasco sauce, Worcestershire sauce and all the seasonings.  Add milk and catsup. Simmer 10 minutes.  Combine eggs, venison, pork and bread crumbs. Add seasoned mixture and form into a loaf.  Bake at 350 degrees for 1 hour.

Chuckwagon Venison


1 pound ground venison
1 can whole tomatoes - (16 oz)
1 green pepper -- seeded, chopped fine
1 onion -- finely chopped
1/2 cup raw long-grain converted rice
1 teaspoon salt
1/2 teaspoon leaf basil
1 dash freshly-ground black pepper
4 slices American cheese -- cut into triangles


Place all ingredients except cheese in slow cooker. Stir thoroughly to mix ground venison with other ingredients. Place 4 cheese triangles on top. Cover and cook on LOW for 7 to 10 hours.

Before serving, top with remaining 4 cheese triangles.

This recipe yields 4 servings (about 2 quarts).

Deer Backstrap


1 Whole venison backstrap
1/2 lb Bacon slices
1 tb Salt
1 tb Black pepper
1 ts Garlic powder


An easy recipe for venison backstrap is to cut it lengthwise into 3 equal strips. Season to taste (we use salt, pepper and garlic powder) then roll each strip up, circle with a slice of bacon and secure with a toothpick. What you should have will look like a filet mignon and after you grill it rare over coals will taste twice as good.

Grilled Venison Backstrap

Ingredients

2 lb. venison backstrap (tenderloin), cut into 2" chunks
1 qt. apple cider
1-1/2 lb. thickly sliced bacon
2 bottles (12 oz.) barbecue sauce, your favorite brand
Directions
Place chunks of venison into a shallow baking dish. Pour
enough apple cider to cover. Cover, and refrigerate for 2 hours.
Remove and pat dry. Discard apple cider, and return venison to
dish. Pour barbeque sauce over chunks, cover, and refrigerate for 2 -
3 more hours. Preheat outdoor grill for high heat. Remove meat
from refrigerator, and let stand for 30 minutes, or until no longer
chilled. Wrap each chunk of venison in a slice of bacon, and secure
with toothpicks. Brush grate of grill with olive oil when hot, and
place venison on grill so the pieces do not touch. Bacon will kick
up some flames, so be ready. Grill, turning occasionally, until
bacon becomes slightly burnt, 15 - 20 minutes. The slower, the
better.
Makes 4 servings.

Killer 4-Star Venison Chili


Yield: 6 servings

3 lb Finely chopped venison *
1 ea Medium onion
4 ea Cloves garlic
1 x Salt to taste
1/4 c (or more) Chili powder
2 tb Olive oil
1 tb Cumin
1 cn Texas beer
1/2 c Water or beef broth
1 tb Mexican oregano
2 tb Masa or corn meal **
1 ts Ground coriander

* Venison should be cut from the neck or shoulder
** Dissolve masa in about 1/4 c water

Saute the meat in the oil until about 1/2 browned. Add onions and garlic and saute until onions are tender, but not brown. Add chili powder, coriander, and cumin, and cook, stirring, for 4 - 5 minutes.
Do not allow to burn. Add beer and water/broth and simmer, stirring frequently until meat is tender. (About 45 minutes - 1 hour) When meat is tender, stir in masa, dissolved in water or broth. Simmer, stirring frequently an additional 30 minutes or so. If possible, allow chili to cool and sit for at least 6 hours before re-heating and serving

Oven-Dried Venison Jerky


2 pounds fresh venison

Liquid smoke

Salt Mixture:

2 to 3 tablespoons salt
1 teaspoon sugar
1/2 teaspoon garlic salt
1 teaspoon alpine touch
fresh coarsely ground pepper

Jerky can be made from scraps of meat left after butchering -
use the pieces you would originally grind up for hamburger. Any
tough cuts also make good jerky - just partially freeze the meat
and then slice it into thin strips or chunks across the grain.
Put salt mixture on one side of meat, brush other side with very
little liquid smoke. Stack the meat in layers in a flat pan, a
salty side against a smoky side. Place another pan on top and
weight it down to press out meat juice. Let stand overnight.
The next day drain off juice. Grind fresh pepper over meat.
Place on oven rack at 250°, making sure you line the bottom of
the oven with foil to catch all the drips. Leave meat for about
5 hours or until dry. It may be dried up to 8 hours but it
becomes drier and more brittle. Store in closed containers. Keep
in a cool place.

Smoked Venison Roast


1 small to medium venison roast (ham, shoulder,
etc.)
1 large bottle Italian Sald Dressing
Tony's Creole Seasoning

Season meat liberally with Tony's. Place meat in extra large zip-lock type bag & cover with salad dressing.

Place in refrigerator at least over night, preferably for 24 hours, turning occasionally to recoat.

Place 5-7 pounds charcoal in grill/smoker and light.

When coals are ready, place meat on grill about 12-15 inches from fire and cover.

Cook for about 4-6 hours, depending on size of roast.

Add more charcoal as necessary. Baste with remaining salad dressing every 10-15 minutes until done.

Venison Barbecue Paste


1 teaspoon dry mustard
2 tablespoons Adams Steak seasoning
1 teaspoon garlic powder
2 pinches hot chile flakes
1 tablespoon course black pepper
4 tablespoons butter, softened

Mix all the dry seasonings and butter together to create a paste. Rub paste on venison or other game,
using a hearty coating. It is best if the meat can marinate for a few hours before cooking.

Fire up grill and smoke off-set using Pecan or other hardwood chunks.

Venison Hash


2 Tablespoons Bacon drippings
1 Large Onion, chopped
3 Cup Cooked, chopped beef or Venison roast.
2 Med. potatoes cut in 16 pieces
2 Tablespoon Flour
1 Clove garlic, minced
3 Cups Beef broth
1/4 Teaspoon Black pepper
1/4 Teaspoon Seasoned salt
1/2 Tablespoon Chili powder

Brown onion and potatoes in bacon fat. Add meat and brown. Add broth and
other ingredients. Let simmer until tender.

Venison Heart


3 venison or 1 buffalo heart
1 cup bread cubes
1 cup cooked loose sausage
1 stick celery, diced
1/4 cup mushroom
1/4 cup stock
salt
pepper
flour
paprika
bacon grease

Clean heart by removing membrane, cutting back veins, and removing
fat. Mix sausage, celery, mushrooms and bread cubes to get and add
stock so it sticks together. Stuff into chambers of heart. Mix flour
with spices to taste and roll hearts in flour mixture. Brown in bacon
grease until well brown. Add 1 cup boiling water and simmer until tender.

Venison Meatballs


INGREDIENTS:

3 pounds ground venison

1 egg, lightly beaten

3 (6 ounce) cans tomato paste, divided

2 cups finely chopped onion

2 large green bell peppers, divided

1 1/2 teaspoons oregano, dried, divided

1 teaspoon salt

1 cup uncooked oatmeal or fine dry breadcrumbs

1/2 teaspoon dried basil

3 (15 ounces each) cans tomato sauce

4 garlic cloves, minced

3 tablespoons vegetable oil

1 bay leaf

PREPARATION:

Meatballs: Mix venison with the egg, 2 tablespoons tomato paste, half of the chopped onion, half of the chopped green pepper, 1 teaspoon oregano, 1 teaspoon salt, and the uncooked oatmeal. Moisten with a little of the tomato sauce if the mixture is dry.

Mix well, form into meat balls. In a large non-stick skillet over medium low heat, add the 3 tablespoons of vegetable oil. Cook meatballs in batches until browned on all sides; transfer to a baking dish and cover with foil. Bake for about 40 minutes at 350°. Cool then refrigerate until an hour before serving. The meatballs can be made the night before.

Sauce: In a 5- to 6-quart slow cooker, combine remaining tomato sauce and paste, 1/2 teaspoon oregano, 1/2 teaspoon basil, remaining chopped onion, remaining chopped green peppers, and minced garlic. Cook for 5 to 6 hours on LOW. Check and add a little water if necessary. Add bay leaf and meatballs one hour before serving time. Remove the bay leaf, taste and adjust seasonings, and serve hot over pasta.

Makes about 3 dozen meatballs, or enough for 8 to 10 servings with spaghetti or other pasta.

Venison Roll-Ups


1 back strap of venison
1 block Monterey Jack cheese with jalapeno peppers
Regular or turkey bacon
Sliced jalapenos
Salt, red pepper and garlic powder, to taste

Pre heat, oven to 350F. Trim off all white fascia on back strap. Rinse back strap and pat dry. Slice back strap into 1/4-inch thick medallions. Using a meat mallet, lightly pound each medallion of the meat to tenderize and flatten. Season each one to taste with salt, red pepper and garlic powder.

Slice Monterey Jack cheese into 1/4 inch by 1-1/2-inch sticks. Cut strips of bacon in half crosswise. Place stick of Monterey Jack cheese and one small slice of jalapeno pepper onto center of back strap medallion and roll up. Wrap bacon around rolled tip medallion and secure with one or two toothpicks. Cook roll-ups on barbecue pit or in oven with rack until bacon is cooked, about 8 to 10 minutes.

Venison Sausage Braised In Beer


4 tablespoons butter
1 tablespoon extra-virgin olive oil
12 venison sausages
4 medium carrots -- peeled and cut into large pieces
2 leeks, white parts only -- cleaned and cut into 1" pieces
2 Granny Smith apples -- peeled, cored, and cut into wedges
salt and freshly ground black pepper
1 bottle (12-ounce size) lager-style beer
1/4 cup demi glace -- optional
1 small savoy cabbage -- trimmed, cored, and cut into large pieces


Melt 2 tablespoons butter with olive oil in a large heavy skillet over medium heat. Working in batches, add sausages, and brown on all sides, about 10 minutes total. Transfer sausages to a plate, cover with aluminum foil to keep warm, and set aside.

Melt remaining 2 tablespoons butter in the same skillet, then add carrots, leeks, and apples, stirring to coat vegetables and apples with butter. Season to taste with salt and pepper, and cook until everything in the pan is glazed and slightly browned, about 10 minutes.

Pick apple wedges out of skillet and set aside. Add beer and demi-glace (if using), and, with a wooden spoon, loosen any brown bits stuck to the bottom of the skillet. Reduce heat to medium-low, then cover and cook for 20 minutes.

Return sausages and apples to the skillet, then add cabbage. Cover and cook until vegetables are tender, about 20 minutes.