Venison Recipes
Country-Fried Venison
1 1/2 lb (3/4" thick) venison
1 c All-purpose flour
Salt and pepper
1/4 ts Seasoned salt
1/4 c Bacon drippings
2 cl Garlic; minced
4 c ;Water
1/3 c All-purpose flour
1 1/2 ts Bottled brown bouquet sauce
1 md Onion; thinly sliced
1/2 lb Fresh mushrooms; sliced
Hot cooked rice
Prepare venison by trimming all fat and removing connective tissues. Cut meat into serving-size pieces, and pound each piece to 1/4-inch to 1/2-inch thickness. Combine 1 cup flour, 1/4 teaspoon salt, 1/8 teaspoon pepper, and seasoned salt; dredge the venison in flour mixture.
Heat 1 tablespoon bacon drippings in a large, heavy skillet; add garlic, and saute until golden. Remove garlic, and set aside. Add remaining bacon drippings to skillet; cook venison until it is lightly browned on both sides. Remove from skillet, and set aside.
Gradually stir about 1/2 cup water into 1/3 cup flour; mix until smooth, and add the remaining water. Stir flour mixture into pan drippings; cook over medium heat, stirring constantly, until thickened. Stir in bouquet sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Return venison and garlic to skillet; reduce heat. Cover and simmer 30 minutes. Add onion; cover and simmer 15 minutes. Add mushrooms; cover and simmer 15 minutes. Serve over rice. 6 servings.
Country Style Venison Stew
1/2 lb Bacon or salt pork
2 lb Venison steak
4 tb Flour
6 c Water or beef stock
1 lg Tomato, chopped
2 md Carrots, sliced
2 md Stalks celery, sliced
2 md Potatoes, in 1" cubes
1 Dozen small white onions
1 tb Chopped parsley
1 c Fresh green peas
Salt and pepper to taste
Cut bacon into 1" cubes and saute in large saucepan until lightly browned. Remove and set aside. Cut venison into 1 1/2 or 2" pieces and brown over high heat in 4 T bacon drippings. Stir in flour. Lower heat and let brown 2-3 minutes, stirring several times. Add liquid and let it simmer 1 hour or more until venison begins to get tender, add more liquid as necessary. Add all the other ingredients, except peas, and continue to simmer to make a thick stew. Simmer peas in a separate pan until done. Strain and spoon over or around stew when served. Great accompanied by buttered corn muffins and a salad.
Venison Chili
3 T Vegetable oil
1 ea Large onion, finely choped
2 ea Large garlic, minced
1 ea Small hot green chili
1 x Pepper, minced (optional)
1 1/4 lb Venison, cut into 1/2" cubes
3/4 lb Ground venison (or pork)
28 oz Can of crushed tomatoes
3 T Red wine vinegar
3 T Ground chili powder
2 T Ground cumin
2 T Worchestershire sauce
1/2 t Cayenne pepper, plus a pinch
1 ea Large green bell pepper,
1 x Seeded and chopped
2 t Salt or to taste
1 x Freshly ground black pepper
10 oz Can of red kidney beans, dra
3 T Masa Harina (or fine cornmea
1 x Mixed with a little water
1 x Into a smooth paste for thic
Heat the oil in a very large skillet. Stir in the onion, garlic, and chile pepper. Saute over med-hi heat until the onion is just tender, about 5 minutes. Add the cubed and the ground venison and continue cooking for about four to five minutes, stirring with a wooden spoon, until the ground meat is no longer red. Add all the remaining ingredients except the beans and the masa harina (or cornmeal). Bring the mixture to a boil then reduce heat to medium and cook uncovered for 30 minutes, stirring occasionally. The stew should be fairly thick. Stir in the kidney beans and the masa harina and heat through. Taste and adjust the seasonings. Makes 6 cups.
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