Venison - A Great Mealtime Entree Written by Arleen M. Kaptur
Venison - most common form is deer, but these recipes can be used for moose and elk as well. A fresh deer should be aged in a cool place for 1-2 weeks. For best flavor, trim off all fat. Tender cuts such as roasts and chops can be broiled or roasted. Less tender cuts should be cooked slowly by braising or cooking in liquid till meat is tender. Also, with Chronic Wasting Disease in some hunting areas, please check with local DNR when purchasing a hunting permit to see how widespread problem is, and what precautions to take. If in doubt, please refrain from consuming meat. Also, if you do decide to eat venison from an affected area, best prevention is not to eat any of glands or organs, such as liver, heart, etc. Hunting should also be safe, and fun, but take into account all health hazards and stick to those safety rules. They were made for one purpose - to make sure your trip is safe and you return home safely. ENJOY! ****************************** Venison Supreme: Marinade: 1/2 cup dry red wine, 1/2 cup red wine vinegar, 2 cups cold water, 3 bay leaves, 1/4 cup crushed fresh parsley, 1 onion, finely chopped, 2 stalks celery, chopped, salt and pepper ** 5 lb. roast of venison 1/2 stick fresh cream butter 1 cup finely chopped onion, and celery 1 carrot, peeled and chopped 1/2 cup ginger snap crumbs 1/2 lb. bacon,diced and fried 2 tbs. flour 1 cup beef stock Prepare marinade: Combine wine, vinegar, water, bay leaves, parsley, onion, celery, salt and pepper. Bring to a boil. Cool mixture and pour over roast. Refrigerate for 2 days, turning meat occasionally. Remove meat from marinade. In casserole prepare bacon, remove bacon bits and reserve. In bacon fat, add butter and over high heat, brown roast on all sides. Remove meat from pan, and add vegetables. Add flour slowly as well as strained marinade (liquid only, no vegetables). Cook until thickened. Add meat, cover, and bake (350) for 2-1/2 hours, or until tender. Cool and then refrigerate overnight. Skim all fat from pan. Slice roast into 1/4" slices. Add ginger snaps, bacon bits and stock to juices in pan. Heat until thickened. Strain liquid until all solids are removed. Spoon sauce over roast slices and heat (300) in oven for 15 mins. Serve with potatoes, salad, and a vegetable. ************************* Venison Breakfast Sausage: (10 lbs.) 1 pint water, 6 tbs. salt, 1 tsp. pepper, 1 tsp. ground ginger, 1 tsp. nutmeg, 2 tbs. powdered dextrose, 1 tbs. sage, 8 lbs. ground venison meat, 2 lbs. beef fat, pinch of garlic powder.
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