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Category: Venison

Topic: Marinade

Steaks, roasts and stew meat from older deer will be more tender and flavorful if they are marinated for 24 hours as follows:

Ingredients:

Combine the ingredients in a deep dish and add any large cut of Venison. Let the meat marinate for 24 hoursin a cool place, turning occasionally. The marinade may be refrigerated and used again.

Category: Venison

Title: Pan-seared Backstrap of Venison

Cut a venison backstrap into 8 inch sections and trim away all fat and ligaments. Heat a black iron skillet lightly rubbed with olive oil. Add the meat and sear it on both sides until it is browned on the outside but rare or medium rare on the inside. Remove the meat and let it rest on a cutting board. While the meat is resting, prepare the following ingredients:

Quickly saute' the shallot and peppercorns in the olive oil still in the skillet. Add the wine and vinegar to deglaze the skillet. Add the beef bullion and simmer while stirring until an apealing thickness is achieved. at the last minute, add the grated orange peel and rosemary.

Angle the knife and slice the meat into 1/2 inch slices. Arrange the slices on a sreving dish and pour the sauce over them just before serving.

Category: Venison

Title: Venison Pot Roast

Ingredients:

1. On top of the stove, sear the meat in a deep, heavy, hot, oiled pot until all sides are browned. Add the beer, water, dried onion soup mix and cream of mushroom soup. Reduce the heat, cover and simmer for 3 to 4 hours.

2. Remove the meat from the pot and slice it thinly. Add water to the pot if needed to achiehe a smooth gravy. return the meat slices to the gravy and serve with mashed potatoes and a green salad.

Category: Venison

Title: Swiss Venison

Ingredients:

Mix flour, salt, pepper and garlic salt together. Coat meat with flour. Tenderize meat by pounding with edge of saucer or meat hammer. Brown in frying pan. Put browned venison in roasting pan or slow cooker. Pour both soups on top and cook for 3 hours at 325 degrees in roaster or in slow cooker on HIGH for 4 hours. You may add potatoes, carrots and onions, etc. if desired.

Category: Venison

Title: Venison Jerky

Ingredients:

In a large plastic mixing bowl add all ingredients except the venison and salt. Proportionately dissolve salt into the brine until you have the desired amount of salt for your liking. Place the brine into the refrigerator. Cut the venison into strips of at least 1/8th inch thick, width and length does not matter. Make sure you cut as much tendon and fat off as possible. Place the venison in the brine and let soak for at least fifteen hours in the refrigerator. The most important part of making good jerky is the drying process. Place the strips onto a wire rack so that air can circulate around the meat. Sprinkle and pat down with cracked black pepper. Let dry open air in a cool dry area for at least six hours. When the meat is not moist to the touch and has darkened considerably it is ready for the smoker. Place the venison into a warm smoker. Make sure the meat is spaced apart for good circulation. Smoke for about six hours using at least two pans of mild smoke chips, alder, apple, or cherry. One of the most common causes of a ruined batch of jerky is over-cooking. The meat should be a little tender in the center.