Slice venison in very thin slices (it cuts best when still a bit frozen).
Quick fry in a small amount of oil, seasoning liberally and browning on both sides.
Place in an oven roaster or casserole dish.
Saute onions and garlic.
Add to venison.
Add soup, mushrooms and 3/4 cup water.
Stir together.
Cover and simmer in oven at 300\u00b0 for 2 to 3 hours.
Serve over mashed potatoes or noodles.
ooking the first set of venison. Once it starts to boil
ntil evenly blended. Press the venison cubes into the bread crumb
tove.
Brown the ground venison or beef in the dutch
Serves 4-6, prep time 30 minutes Season steaks with your own blend of salt and pepper.
Combine mustard and horseradish.
Spread mixture on each side of steaks so that the steaks are fully covered on both sides.
Fry in hot olive oil, being careful to avoid being splattered.
Poke with fork and as soon as juices run clear, steaks are done and ready to be served with whatever garnishment you prefer.
A baked potato and a green dinner salad rounds out a delicious meal.
0 minutes.
Meanwhile, brown venison with minced garlic and onion
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,
Combine all brine ingredients and bring to a boil.
Cool.
Pour over roast(s) in a non-metal container.
Cover and refrigerate in brine for 4 - 5 days, shaking or turning daily.
Rinse WELL.
Cover with water and simmer 3 - 4 hours or until tender.
*Basically, cook as you would any corned brisket. I add vegetables for boiled dinner about the last 30 minutes or so of cooking time.
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