Place marinated venison loin chops on cold broiler grid. Combine melted butter or margarine and lemon juice for each chop. Brush chops with lemon butter.
Broil 3 inches from full gas flame 10 minutes.
Turn; pour over remaining lemon butter and continue broiling 5 to 8 minutes.
Season with salt and pepper.
Marinate the venison in the wine, carrots, onion,
Place venison in a large Ziploc bag.<
resealable plastic bag. Add venison steaks, coat with the marinade
Pound venison flat, and cut into 1 inch strips; place in a large bowl. Pour in Worcestershire sauce and beer. Cover, and refrigerate for 1 hour or more.
In a shallow bowl, combine flour, onion salt and garlic powder. Drag soaked meat through the flour mixture. Heat oil in a large heavy skillet, and fry meat until golden brown.
Combine all ingredients to make marinade.
Place steaks in a shallow pan and cover with marinade.
Marinate at least 4 hours or overnight in refrigerator; the longer, the better.
Remove steaks from marinade.
Save marinade.
Grill over hot fire or broil for 2 to 3 minutes on each side, frequently brushing with marinade.
Do not overcook as venison will dry out
ound saddle of venison.
If saddle of venison is not available
nd add the roast. I marinated mine for 3 hours. (I
Slice venison into slices about 3/4-inch thick.
In a container combine the remaining ingredients.
Stir well to dissolve.
Place venison strips into the marinade, making sure that all the venison is covered.
Marinate overnight, turning if necessary.
Lay marinated strips on oven rack.
Cook 6 to 8 hours at 150\u00b0.
They get crisper the longer that they bake.
Store in an airtight container; it will keep up to two years.
Place steak (or venison) in a shallow dish and sprinkle with garlic salt.
Pour soy sauce over meat.
Cover and marinate in refrigerator for 3 to 6 hours.
Drain.
Dredge steak or venison in flour.
Brown on both sides in hot oil over low heat.
Cut venison into bite size bits.
Salt venison and brown in hot oil.
Remove and set aside.
Add onion, bacon, carrot, celery and parsley to pan drippings.
Saute until carrot is half cooked; add flour, tomato, sage, salt, pepper and rosemary.
Return meat to gravy.
Add wine and enough water to cover the meat.
Add tightly fitting lid and simmer until meat is tender.
Remove venison, strain the gravy and return meat to pan. Add sausages that have been sliced in rounds and bring to a boil. Serve with dumplings.
Serves 8.
Shake the venison in 1 cup salted flour in a plastic or paper bag.
In a large pot (or pressure cooker, if the meat is tough), saute in cooking oil until browned.
Add a small amount of water, tomatoes, carrots, onion, garlic, garlic powder and bay leaves. Cook until meat is tender.
Add potatoes and continue cooking until these are tender.
It may be necessary to add more water during the cooking.
Saute the venison in butter, add 1/4 cup wine and water. Simmer until meat is tender.
Add onion and mushrooms and braise for another 10 to 15 minutes.
Stir in garlic, tomato, salt, pepper, thyme, bay leaf, remaining wine and orange juice.
Simmer 10 minutes more.
If ragout needs thickening, make a paste of flour and water; cook until thick.
Serves 4.
ven to 300\u00b0F. Uncover venison and lightly brush surface. Roll
tbsp sugar. Rub over venison then cover and chill overnight
alf.
Meanwhile, tie the venison with kitchen string at 1
Place roast in a shallow baking dish; set aside.
Saute garlic in oil; add beverage and remaining ingredients, stirring well. Pour over roast.
Cover and marinate 8 hours in refrigerator, turning meat occasionally.
Remove roast from marinade, reserving marinade; place on a large piece of heavy-duty aluminum foil. Bring edges of foil up around roast, leaving top open.
Pour marinade over roast.
Bake at 325\u00b0 for 2 1/2 hours or until meat thermometer registers 170\u00b0, basting every 45 minutes.
Yield:
10 to 12 servings.
Keep warm.
For the venison, heat 1 tbsp oil in
ogether then rub into the venison. Lay the bacon slices on