Venison - A Great Mealtime Entree Written by Arleen M. Kaptur
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Mix all ingredients together. Make into bulk roll or patties and freeze. *************************** Venison Jerky: 3 lbs. venison, cut into pieces 1 tbs. salt 1/2 tsp. liquid smoke or powder 1 tsp. onion powder 1 tsp. garlic powder 1 tsp. black pepper 1/4 cup soy sauce 1/3 cup Worcestershire sauce Remove all fat from meat. Cut into strips about 1/4" thick. Mix all ingredients and pour over meat. Refrigerate overnight. Using a dehydrator, follow directions. If using your kitchen stove, pilot light heat only, jerky should dry in 3-4 days. An attic can also be used to dry meat. Pack jerky in glass containers and punch a hole or two in top to prevent mold growth. ************************** Venison Rolls: 4 cutlets of venison salt and pepper 1 tbs. mustard 1 tbs. red currant jelly 4 slices bacon flour butter 1/2 cup red wine Pound each cutlet to paper thinness. Sprinkle each with salt and pepepr and spread a little mustard and jelly on each. Lay a strip of bacon on each cutlet, roll, jelly-roll style and fasten with a pick. Dredge each cutlet in flour and brown in butter. Add red wine, cover tightly, bring to a boil, reduce heat and simmer about 40 mins. or until meat is fork tender. If needed, add a little beef broth or water to mixture during cooking time. Serve over noodles. ***************************** European Venison: 2 lbs. venison meat, cut into strips 1/2 lb. dairy fresh butter 2 cups beef stock 2 cups stewed tomatoes, strained to remove all seeds 2 cups finely chopped onions 1/2 tsp. salt 1/8 tsp. freshly ground pepper 2 lbs. sliced mushrooms 2 cups sour cream Dash of hot pepper sauce In pan, brown venison in a little butter. Add onions and remaining butter. Cook 5 mins. Mix together stock, strained stewed tomatoes, salt and pepper. Add to meat. Add mushrooms and a pinch of hot pepper sauce. Simmer 45 mins. Stir in sour cream and adjust seasonings (salt, pepper, and hot sauce) to your taste. Do not let mixture boil. Serve over noodles. ******************************** I hope these recipes give you a suggestion or two for using venison meat. ENJOY! ©Arleen M. Kaptur 2002 September (Exerpt from Arleen's book - Wild Game Cooking)
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| | Where Are the Black Head CoachesWritten by Bill Cherry
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http://www.collegecharlie.com/Blackcoaches.html
Bill Cherry has been a prep school athletics administrator for 32 years. He is a form college football and baseball player and is the webmaster of the popular CollegeCharlie Sport web site.
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