tbsp sugar. Rub over venison then cover and chill overnight
o 350 degrees.
Mix venison, onion, oats, steak sauce, and
Place venison roast, ginger ale, chicken broth,
Cut steaks1/2 to 3/4 inch thick, cut in small sizes. Sprinkle the meat lightly with garlic salt, celery salt and pepper.
Flour meat and brown on both sides in 1/4 cup oil. When meat is brown, place in a baking dish or pan large enough to hold all ingredients.
Spread meat evenly over bottom of pan.
Spread onion, celery and mushrooms over meat.
In a separate dish or bowl, add cream of mushroom soup, cheese soup and water. Mix well and pour over meat and vegetables.
Bake at 350 degrees for 1 1/2 to 2 hours or until the meat is ...
00\u00b0F.
Season the venison with salt and then dredge
t begins to smoke. Add venison and cook until well browned
omato puree; mix thoroughly. Toss venison with marinade, cover, and marinate
ven to 300\u00b0F. Uncover venison and lightly brush surface. Roll
alf.
Meanwhile, tie the venison with kitchen string at 1
Marinate the venison in the wine, carrots, onion,
Keep warm.
For the venison, heat 1 tbsp oil in
ogether then rub into the venison. Lay the bacon slices on
ntil tender.
Put the venison in a roasting pan and
Layer first 14 ingredients in an electric slow cooker.
Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture. Heat oil in a large nonstick skillet over medium-high heat; add venison. Cook 4 minutes or until browned on all sides, turning frequently. Add venison to slow cooker. Pour beer and broth over venison. Cover and cook on low for 7 1/2 hours or until meat is tender. Discard bay leaf.
Yield: 6 servings (each about 1 1/4 cups).
easpoon olive oil.
Pat venison dry with a paper towel
Season the venison with plenty of pepper and
Season the venison with plenty of black pepper
o 350\u00b0F. Season the venison with salt and pepper. Heat
frying pan, season the venison steaks then wrap each steak
For the cranberry relish, place the cranberry sauce, balsamic vinegar, brown sugar, juniper berries and star anise in a small saucepan on medium-low heat. Simmer for 8-10 mins.
Heat a grill pan on high heat or preheat the grill to medium-high. Brush the venison steaks with oil and season well with pepper. Sear the venison steaks for 2-3 mins each side. Let stand, loosely covered with foil, for at least 5 mins before slicing.
Layer the buns with arugula leaves, sliced venison and blue cheese. Top the warm cranberry relish.