idged griddle pan until smoking hot. Put the venison on the griddle
ooking; Tastes best with fresh Venison tenderloins, same day type of
Cut venison and pork into small chunks for the grinder.
Add all the seasoning; mix thoroughly and put through the grinder using a medium blade.
Pack the meat in sausage bags or casing and hang it for long smoking at low temperature.
If you wish, the meat may be stored in freezer and used as you would pork sausage but smoking certainly adds to the flavor.
175 degrees C).
Toss venison cubes with flour to coat
as 5).
Cut the venison into 2.5cm cubes, removing
Heat oven to 400\u00b0.
Rinse and dry the venison.
Tie with a string so that it is of uniform thickness.
Lightly season with salt and pepper.
Heat a saute pan with a thin coating of olive oil.
When olive oil is hot (not smoking), add venison and brown on all sides, then place the venison in a casserole in the oven for 15 to 25 minutes or until medium rare.
Allow venison to rest at room temperature for at least 20 minutes before cutting into thin slices to serve.
Sprinkle
garlic
salt\tand
lemon
juice
over venison steaks.
Let
marinate for 3 hours.
When ready to broil, heat an iron skillet until almost smoking.\tAdd 1/2 stick of butter which will
immediately brown.
Quickly put in steaks;
brown on one side.
Turn
and
brown
on other.\t(Serve on the rare side.) Place
steaks on warm plate.
Add to skillet drippings, Worcestershire
sauce,
catsup and water.
Bring to boil; then pour over steaks and serve.
dd pepper.
Pat the venison with a kitchen towel (paper
Put water, wine, soup base, onion soup mix and cream of mushroom in crock and stir, mixing well. Add all other ingredients EXCEPT venison roast. In a large frying pan, heat oil to smoking and sear all sides of roast until well browned. Put roast in crock pot and turn on low for 8-10 hours When done, remove roast and thicken juice to make gravy. Serve over mashed potatoes or rice.
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
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