ngredients prepped before cooking; Tastes best with fresh Venison tenderloins, same day
ven to 300\u00b0F. Uncover venison and lightly brush surface. Roll
tbsp sugar. Rub over venison then cover and chill overnight
ut Deer Loin in a cooking tray and pour Brown Sugar
Defrost venison over night in cola.
up of the beef bouillon, cooking wine and rosemary leaves to
oup.
Brown the ground venison in a skillet with the
1. In a medium sauce pan cook Venison, onion, bell pepper, and garlic on medium/low heat until the vegetables are transparent.
2. While meat is cooking, in a small bowl combined all other ingredients.
3. Pour sauce over meat and combined well.
4. Let simmer over medium/high heat for 25-30 minutes.
Brown the venison cubes in the oil in a heavy skillet.
Add the rest of the ingredients and season to taste, cover and simmer for 2 1/2 hours.
Thicken the liquid with a little flour.
Serve over buttered noodles.
igh heat. Coat pan with cooking spray. Add sausage, onion, and
while you're cooking the first set of venison. Once it starts
Spray a casserole dish with cooking spray.
Bring a large
ver medium-high heat. Add venison and cook until no longer
0 minutes.
Cut cubed venison in 2-inch wide strips
egrees C).
Season the venison with garlic, grill seasoning, and
killet.
Fry breast of venison in hot fat until brown
Marinate venison loin with 2 cups red
ot pepper sauce. Pound the venison steaks with a meat mallet
edium-high heat. Sear the venison in two batches until nicely
175 degrees C).
Toss venison cubes with flour to coat