Venison Bites

Cut back straps or tenderloins into bite sized pieces.
Marinate a minimum of 30 minutes in: Worcestershire sauce, salt , pepper, and garlic
powder (mix all to your own taste).
Drain Meat.
Dredge meat in flour.
Deep fry in oil. (I add a little bacon grease for smoky flavor)
Remove and drain meat when meat is slightly browned.
ENJOY!

Sent by Rhonda L. Oliver
Spicy Chops

1 Large Can V8 Hot and Spicy Vegetable Juice
(if you don't have V8, you can substitute regular tomato juice, and add some hot sauce to
it.)
1 Large Bell Pepper (sliced)
1 Large Onion (sliced)
4 lbs. Deer Chops
Combine all ingredients, and cook in a slow cooker set on low, all day.

Sent by "Fowler" on 8/29/04
Venison Stroganoff

1 1/2 - 2 lbs. venison stew meat
salt & pepper to taste
flour
1/4 - 1/2 cup vegetable oil
1 med onion, chopped
1/8 tsp garlic
1 can tomato soup
1 cup sour cream
1 cup water
6 - 8 drops Tabasco Sauce
Cooked spaghetti noodles

Salt & pepper stew meat. Place flour in large bag or bowl. Put meat in flour, coating well.
Heat oil over medium heat in deep skillet. Shake excess flour from meat. Place the meat in
the oil,
stirring to brown on all sides. There should be only a slight amount of visible oil left in pan.
Add chopped onion & garlic, stirring to mix well.
Mix soup, sour cream, water and tabasco sauce together well. Pour over meat mixture in
pan.
Reduce heat and simmer for 30 minutes or until meat is tender.
Stir several times to prevent sticking.
Serve over spaghetti noodles.

A family favorite recipe!
Sent by: Frances Morrison on 11/12/2005
Marinade & Recipe for Venison Steak

400 ml. water
50 ml. Soy Sauce
10 ml. Hollbrook's Sauce
1 Heaped Tablespoon of brown sugar
Salt & Pepper to taste
3 Cloves of garlic

Add all items and mix in a container

Slice meat into pieces approximately 100 x 50 x 10 mm. and allow to rest in the marinade
in a covered dish in the fridge for at least 4 hours. Save some marinade for gravy.

Slice 1 cup of mushrooms and 1 small onion, and fry in olive oil.

Drain meat and allow to stand for 10 minutes. Roll meat in flour and fry quickly in olive
oil until brown and not too red inside.

Remove meat to a hot oven, make gravy with mushrooms, onion & flour and a little
marinade, add meat and simmer for 20 minutes. Add chopped shallot 5 minutes before
adding a dash of cream, stir well and serve with rice or vegetables of choice.

This recipe was sent to me from Jeff Barber from Aussie! Thanks Jeff!
Venison Loaf
(Use boneless, neck, shoulders,breast,shank,legs or any boneless meat)

Ingredients.................For 6 to 8 people
Venison, ground.............3 lb.
Onions, finely chopped......1/4 lb.
Celery, finely chopped......1/4 lb.
Garlic, finely chopped......1/8 clove
Bread crumbs, soft..........1/4 lb.
Corn flakes.................2 ounces
Salt........................to taste
Pepper......................to taste
Eggs........................4
Meat Stock..................1/2 cup
Bacon fat...................as directed

Step 1. Grind venison in home chopper
Step 2. Combine meat, onions, celery, and garlic
Step 3. Add bread crumbs, salt, pepper, slightly beaten eggs, corn flakes and stock. Mix
well.
Step 4. Mold into loaves 4 inches wide by 3 inches high. Place in baking pans. Brush tops
of loaves with bacon fat.
Step 5. Bake uncovered and without water at constant temperature in moderate oven at
325 degrees F. for 1 1/2 hours or until cooked as desired. Avoid overcooking.

NOTE: Meat stock can be made from bouillon cubes.
Venison Ragout
(use shoulders, neck, shanks, breast or legs)

Ingredients....................For 6-8 Servings
Venison with bone..............5 lb.
Boneless venison...............3 1/2 lb.
Flour, sifted..................2 ounces
Salt...........................to taste
Pepper.........................to taste
Fat............................1/4 lb.
Water..........................as needed
Chopped green peppers..........1/4 lb.
Worcestershire sauce...........1/2 teaspoon
Bay leaves.....................4
Parsley........................sprinkled
Tomatoes.......................1 can #303
Paprika........................sprinkled
Onions.........................1/2

Step 1. Cut meat in 1 inch cubes.
Step 2. Mix flour, salt and pepper together. Roll meat in flour and braise in fat until brown.
Step 3. Add water, cover and heat to boiling point. Reduce heat and simmer 1 1/2 hours or
until tender.
Step 4. Add green peppers after 1 hour.
Step 5. Mix flour and water and stir until smooth. Add Worcestershire sauce, bay leaves,
parsley and paprika. Heat to boiling point and boil for 2 minutes, stirring constantly.
Step 6. Pour gravy over meat and reheat.
Step 7. Add salt and pepper, tomatoes.
Step 8. Mix together and simmer for 15 minutes.
Spiced Boneless Stew
(use neck, shoulders, shank, breast or legs)

Ingredients.................For 6-8 Servings
Venison, boneless...........3 1/2 lb.
Flour, sifted...............2 ounces
Salt........................to taste
Pepper......................to taste
Fat.........................1/4 lb.
Water.......................as directed
Vinegar.....................1/4 pint
Brown sugar.................2 ounces
Cinnamon....................2 teaspoons
Bay leaves..................4
Onions, sliced..............1/2 lb.

Step 1. Cut meat into 1 1/4 in. cubes.
Step 2. Mix flour, salt and pepper together. Roll meat in flour and braise in fat until brown.
Step 3. Add water, cover and heat to boiling point. Reduce heat and simmer 1 1/2 hours until
tender.
Step 4. Mix flour and water, stir until smooth. Add vinegar, brown sugar, cinnamon, bay
leaves, onions. Combine all ingredients.
Step 5. Pour gravy over meat. Add salt and pepper. Reheat and serve.
Venison Stew
(use neck, shoulders, breast, shanks, or legs)
Ingredients.....................For 6-8 servings
Boneless venison................3 1/2 lb.
Venison with bone...............5 lb.
Flour...........................2 ounces
Salt............................as desired
Pepper..........................as desired
Fat.............................1/4 lb.
Water...........................1 pint
Onions, small...................1/2 lb.
Carrots, sliced.................1/2 lb.
Turnips, sliced.................1/2 lb.
Celery, diced...................1/2 lb.
Peas, green.....................1/2 small can
Flour, for gravy................1 tablespoon
Water for gravy.................as needed
Salt............................as desired
Pepper..........................as desired
Tomatoes........................small can

Step 1.Cut meat into 1 inch cubes.
Step 2. Mix flour, salt and pepper together. Roll meat in flour and braise in fat until brown.
Step 3. Add water, cover and heat to boiling point. Reduce heat and simmer about 2 hours or
until tender. Add vegetables in the following order allowing required time for cooking;
onions and carrots 1/2 hour; turnips and celery 20 minutes. Drain reserve liquid.
Step 4. Mix flour and water, stirring until smooth. Add to hot meat and vegetables. Heat to
boiling point, boil 2 minutes stirring constantly.
Step 5. Pour gravy over meat and vegetables. Reheat and garnish with peas.
Step 6. Add salt and pepper and tomatoes.
Venison Goulash
(use breast, shoulders, neck, shanks, and legs)

Ingredients........................For 6-8 servings
Venison with bone..................5 lb.
Boneless venison...................3 1/2 lb.
Onions.............................1/2 lb.
Bacon fat or beef fat..............1/4 lb.
Garlic, ground.....................2 pieces
Marjoram, powdered.................1/4 teaspoon
Salt...............................as desired
Paprika............................1/4 teaspoon
Flour, sifted......................1 ounce
Water for flour....................as directed
Tomatoes...........................1 small can

Step 1. Cut meat into 1 inch cubes.
Step 2. Cook onions in fat until light brown. Add boiling water to cover.
Step 3. Add garlic, marjoram, salt and enough paprika to color red.
Step 4. Add tomatoes. Cover tightly and heat to boiling point. Reduce heat and simmer
about 1 1/2 hours or until meat is tender. Add more liquid if necessary. Drain off surplus
liquid.
Step 5. Mix flour in a small amount of water until smooth. Add this to the liquid. Bring to
boiling point and hold for about 2 minutes, stirring constantly.
Step 6. Combine gravy and meat. Heat to serving temperature and serve.
Spiced Venison Pot Roast
(use shoulders, breast or legs)

Ingredients........................For 6 to 8 Servings
Venison, desired cut...............5 lb.
Fat................................1 ounce
Salt...............................as desired
Pepper.............................as desired
Onions, chopped....................1/2 cup
Vinegar............................2 Tablespoons
Sour milk or Buttermilk............1/2 pint
Water..............................1/2 pint
Cinnamon sticks....................2 sticks

Step 1. Put meat in pan and cook until brown in its own fat or in fat added.
Step 2. Add salt, pepper, onions, vinegar, sour milk, water, and cinnamon sticks.
Step 3. Cover tightly and heat to boiling point. Reduce heat and simmer on top of stove or in
slow oven 300 degrees F. for 2 hours or until meat is tender, turning meat 2 or 3 times while
cooking. Add small amounts of liquid as needed.
Step 4. Remove from pans. Slice in thin slices across grain of meat.
Braised Venison Liver

Ingredients..................For 6-8 servings
Deer liver...................From your deer (average 3 lbs.)
Flour........................1/4 lb.
Salt.........................as desired
Pepper.......................as desired
Fat, bacon...................1/2 lb.
Water or stock...............hot

Step 1. Slice liver about 3/8 inch thick. Each piece should weigh 4 to 5 ounces.
Step 2.Mix flour, salt and pepper together. Roll liver in mixture.
Step 3. Cook in bacon fat until brown.
Step 4. Add enough water or stock to cover bottom of pan. Cover tightly and cook slowly
about 20 minutes, or until tender on top of stove.
Step 5. Chopped onions can be cooked with this if desired.
Venison Patties Griddle or Broiled
(use neck, shoulder, breast, shank, or legs boneless)

Ingredients.................For 6-8 people
Venison, ground.............3 1/2 lb.
Bread crumbs, soft..........1/4 lb.
Salt........................as desired
Pepper......................as desired
Water.......................5 ounces
Milk........................3 ounces
Onions, chopped fine........1/4 lb.

Step 1. Mix all ingredients together lightly, but thoroughly.
Step 2. Shape into patties 1 inch thick, weighing 3 to 4 ounces each.
Step 3. Grill or broil about 12 minutes or until cooked as desired, turning
frequently to insure even cooking.
Step 4. Serve at once, very hot.
Venison Italian Sausage with Pork

Ingredients................For 12 people
Venison....................3 lb.
Pork Butt..................3 lb.
Salt.......................2 ounces
Pepper.....................as desired
Fennel seeds...............1 teaspoon
Hog casings................4 approximately - 36 inches long
Water......................as desired
Wine sherry................as desired

Step 1. Grind venison and pork together in home grinder. Use large plate in
grinder so it comes out approximately 1/4 by 1/4. If you don't have a
grinder, this meat can be cut by hand the same way.
Step 2. Mix salt and pepper and fennel seeds to venison and pork mixture.
Step 3. Add wine or water to mixture a little at a time to moisten. Mix
vigorously. When mixture is moist, stuff into hog casings.
Step 4. Hog casings should be washed in water inside and out. The casing
can be slipped over a small home funnel, while you push the ingredients
through. Sausage should be about 4 inches long, then tie with a string. This
can be frozen too.
Step 5. Fry sausage for about 15 minutes or until done. Can be used in
sauce too.

Note- Hog casings can be purchased in any meat store.
Breaded Venison Steaks, Chops, or Cutlets
(use steaks, chops, or cutlets)

Ingredients..........................For 6-8 servings
Venison with bone....................5 lbs.
or
Boneless venison.....................3 1/2 lbs.
Flour................................1/2 lb.
Salt.................................To taste
Pepper...............................To taste
Milk, evaporated.....................4 ounces
Water for milk.......................3 ounces
Eggs, beaten.........................2 eggs
Bread, or cracker crumbs.............4 ounces
Fat..................................4 ounces

Step 1. Cut your venison steaks, chops, or cutlets 1/2 inch thick, weighing 3
to 4 ounces each.
Step 2. Mix flour, salt and pepper: Roll venison in flour mixture.
Step 3. Mix milk and water, add beaten eggs. Mix well.
Step 4. Dip floured meat into milk and egg mixture. Dip into crumbs.
Step 5. Cook until brown in a small amount of fat. Stack in baking pans.
Cover tightly. Bake in slow oven 325 degrees F. for 45 minutes.

Note- Venison above may also be fried.
Fry until tender in shallow fat, turning frequently to insure even cooking.
They may also be fried in deep fat 350 degrees F. approximately 7 to 10
minutes or until done.
Broiled or Griddle Venison Steaks or Chops
(use steaks, chops, or cutlets)

Ingredients..................For 6-8 servings
Venison with bone............5 lb.
or
Boneless venison.............3 1/2 lb.
Salt.........................as desired
Pepper.......................as desired
Fat..........................as desired

Step 1. Have your venison steaks or chops cut 3/4 inch thick. This is
excellent for this recipe.
Step 2. Broil steaks or chops or griddle until brown, turning frequently to
insure even cooking.
Step 3. Cook to desired degree. Do not overcook!
Step 4. Sprinkle with salt and pepper just before serving.
Step 5. If meat lacks fat, grease griddle slightly.
Back Strap in a Pan

1- 4 x 8 loaf pan
1-1/4 cut strap
1- cooking apple
1- onion
1- 1/2 stick butter
season of choice

Cut layer of apple & layer of onion, lay strap in & season, repeat apple & onion, cut
slices of butter around meat & cover top with foil to keep moisture in. Cook in oven or
grill or next to fire until done. 250 degrees in oven for 30 min.

Pineapple is good too.

Sent by Dennis
More recipes to come, so keep on checking in.
If you have a Venison Recipe that you would like posted on this page,
E-Mail it to me!
E-Mail Mr. Whitetail!
Bar B Q  Recipe

1 Large Onion, sliced very thin
1 cup of Ketchup
1 tsp. of Chili Powder
1 1/2 tbsp. of  Worcestershire Sauce , more if you like
1 cup of water
1 tbsp. of vinegar
2 tsp. of salt
2 tbsp. Brown Sugar, I have also used white sugar
2 tsp. dry mustard ,  I have also used yellow jar mustard

Combine all ingredients in a 1 qt. sauce pan and let simmer for 10 minutes.
makes about a pint of sauce.  You may make adjustments according to how spicy

Use any part of the venison , cook it in water until it falls off the bone.
Let cool enough so you can break it up with your hand.  Put meat in a large baking dish.  
Spread the meat thinly and to this add your Bar B Q  and bake 1 hour in a 350 oven.

Sent in by Paulette Armstrong on 10/24/07