Venison Teriyaki
Venison Swiss Steak
Venison Steaks With Whisky Sauce
Venison Chops
Pan Roasted Venison with Spicy Cranberry Mexican Cinnamon Sauce
Microwave Venison Jerky
Deer Sausage
Deer Jerky Marinade
Citrus Venison
Baked Deer Meat

Potosnak's request
"My husband Jack shot a deer in N. Dakota this year and we need recipes
for steaks(and marinade) and deer chilli."

Here are some I've collected over time. Hope you find one you like. I
have a few recipes for other game too if you are interested.
Sally Baker


Baked Deer Meat

Cube deer meat; about 2-3 steaks worth
1 Beef bouillon cube; dissolved in:
3/4 cup Water
2 tsp Worcestershire sauce
1 Tbsp Soy 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


Citrus Venison

1 large onion, chopped
1/2 cup ocean spray grapefruit/tangerine cocktail
1 Tbsp cornstarch
2-3 lb. venison roast
granulated garlic

Place onion in bottom of slow cooker, put the roast in on top. Mix
grapefruit juice with cornstarch and pour over roast. Sprinkle with
garlic. Cook on low for 8 hours. Serve with rice and chopped green
onions(optional)



Deer Jerky Marinade

3 lb deer meat, thinly sliced
3/4 cup wine, dry
1/3 cup lemon juice
1/4 cup onion, minced
1/4 cup brown sugar
2 tsp liquid smoke
1 tsp seasoned salt
1/4 tsp pepper
3 bay leaves
Instructions

Marinate deer meat for 24 hours in the marinade mixture, covered, in a
cold part of the refrigerator. Turn meat several times. Remove meat,
spreading out to bring to room temp. Place on greased racks in a smoker
and smoke at a low heat (160-190-F) for 5 to 7 hours, until meat becomes
slightly translucent and darkly red, near black.
Store in plastic bags in refrigerator




Deer Sausage

10 lb Deer meat, lean
10 lb Pork, fresh, lean
3 oz water
1 oz pepper, black
3/4 oz ginger, ground
1 1/4 oz nutmeg
1/2 oz allspice
1/2 oz paprika
2 tsp garlic powder
12 oz salt
1/2 lb dried milk
2 1/2 tsp liquid smoke

Grind together the two meats, mix thoroughly. Add measured water. Mix
spices thoroughly and mix well into meat mixture. If sausage is to be
smoked, omit the liquid smoke. You may stuff sausage into casings, making
6-8" links, or make into patties for freezing. To cook, place in a frying
pan with a cover, adding water to the 1/3 mark on the sausage. Boil for
15 minutes covered, then remove. Drain most of the fat from the pan;
replace sausage and brown. Make gravy in pan after sausage done.




Microwave Venison Jerky

Ready in: < 30 minutes
Serves/Makes: .5 lb

1/2 pound Trimmed venison
1/4 teaspoon Salt
1/3 teaspoon Garlic Powder
1 teaspoon Accent
1/4 teaspoon Black Pepper
1/4 cup Worcestershire Sauce
1/4 cup soy sauce
1/4 cup water
6 drops Liquid Smoke

Cut meat into 1/8" thick strips, which is easier if it is slightly
frozen. combine ingredients, and place with meat in refrigerator
overnight to marinate. Then place the meat strips in a microwave roasting
rack. set the microwave on high for 4 to 6 minutes. After 4 minutes add
time in 30 second increments. The idea is to have a dried jerky, which
means a color change from brown to dark brown, and a consistency in the
meat that has changed from supple to leathery in it's texture



Pan Roasted Venison with Spicy Cranberry Mexican Cinnamon Sauce

Venison:
1/2 cup gin
2 cups port wine
6 sprigs fresh thyme
6 juniper berries
4 venison steaks, 6 ounces each
3 tablespoons olive oil
Salt and freshly ground pepper
Cranberry Sauce, recipe follows

Combine gin, port, thyme and juniper berries in a medium shallow baking
dish. Add the venison and turn to coat. Cover and marinate in
refrigerator for 30 minutes.
Heat oil in a large saute pan over high heat until almost smoking. Remove
the venison from the marinade and shake off excess. Season with salt and
pepper, to taste. Cook on 1 side until golden brown. Turn over, reduce
heat to medium and continue cooking until medium-rare, 3 to 4 minutes.



Spicy Cranberry Mexican Cinnamon Sauce:

2 tablespoons unsalted butter
1 onion, peeled and finely chopped
2 stalks celery, finely chopped
3 cloves garlic, finely chopped
2 carrots, peeled and finely chopped
1/2 cup port wine
1/2 cup cranberry juice
4 cups chicken stock
1/4 teaspoon Mexican ground cinnamon
1/4 teaspoon allspice
1/4 cup fresh cranberries, coarsely chopped
2 tablespoons cold unsalted butter
Salt and freshly ground black pepper

Heat butter in a medium saucepan over medium-high heat. Add the onions,
celery, garlic, and carrots and cook until soft. Raise the heat to high
and add the port, cook until dry. Add the port, cranberry juice, stock,
cinnamon, allspice, and cranberries and cook until a sauce consistency is
formed. Finish with the cold butter and season with salt and pepper, to
taste.




Venison Chops

4 large venison shoulder chops
2 Tbsp olive oil
1 cup honey
1 cup dry white wine
2 Tbsp Worcestershire sauce
1 large clove garlic, crushed

1/2 tsp powdered ginger

A few drops of Tabasco sauce (optional)

Brown chops slowly on both sides in oil. Combine remaining ingredients
and mix well; pour over chops. Simmer over very low heat about 45 minutes
or until tender. Serve chops and sauce over hot buttered macaroni.

Serves 4



Venison Steaks With Whisky Sauce


Serves/Makes: 4

2 tablespoons Butter; divided
1/4 cup Finely chopped shallots
5 Cranberries, crushed
1/4 cup Scotch whiskey
3/4 cup Orange juice
2 tablespoons Lemon juice
2 tablespoons Red currant jelly
1 teaspoon Dijon mustard
2 teaspoons Cornstarch
2 tablespoons Water
4 Venison steaks

Combine 1 tbsp. butter, shallots and berries in a sauce pan. Cook over
med. heat until shallots soften. Add Scotch whiskey and heat until just
boiling. Stir in orange juice, lemon juice, jelly and mustard. Heat until
boiling. Combine cornstarch with water. Stir into sauce; cook until
thickened and set aside.
In a frying pan melt the remaining 1 tbsp. butter and saute the steaks.
Do not overcook. Serve immediately with sauce.




Venison Swiss Steak

Yield: 8 servings

2 pounds venison or beef round steak, cut into 8 pieces
1/4 cup all-purpose flour
1 tablespoon paprika
1 teaspoon salt
1 teaspoon pepper
1/4 cup vegetable oil
1 (28-ounce) can tomatoes
2 medium (2 cups) onions, sliced
1 medium green bell pepper, cut into rings
Directions

Combine flour, paprika, salt and pepper in 9-inch pie pan or shallow
bowl. Coat meat with flour mixture. Heat oil in 10-inch skillet; add
meat. Cook over medium heat until meat is browned. Layer half of
tomatoes, onions and green pepper in 4-quart saucepan. Place browned meat
over vegetables. Layer remaining vegetables over meat. Cook over medium
heat until mixture comes to a boil (10 to 12 minutes). Cover; reduce heat
to low; cook until meat is tender (about 1 1/2 hours).





Venison Teriyaki

1 pound cubed venison, cut into 1-1/2-inch wide strips
1 dozen 5-inch wooden skewers

Marinade:

1/4 cup teriyaki marinade
1/4 cup soy sauce
1/4 cup honey
1/4 cup water
3 tablespoons cooking sherry
1/2 teaspoon baking soda
1/2 teaspoon minced garlic
1/4 teaspoon ground ginger or 1/2 teaspoon fresh grated ginger
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
Instructions:

Cut strips into pieces about 4 inches long, and place in a sealable
plastic container. Mix teriyaki marinade, soy sauce, honey, water,
sherry, soda, garlic, ginger, cayenne and mustard together. Pour sauce
over venison, seal and shake well to cover all pieces of venison.
Marinate for at least 3 hours or overnight, but not more than 2 days.

Remove venison from marinade and thread on skewers. Grill over highest
heat for 1 to 2 minutes on each side, basting frequently. Turn and cook 1
more minute. Cooking times will very with different grills. Do not over
cook, as this will cause venison to be dry. Remove from grill and brush
venison with Honey Glaze (recipe follows).


Honey Glaze:
1/4 cup honey
1/2 teaspoon dry mustard

Make glaze, by stirring honey and mustard together.
Makes 4 servings


--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/