ound saddle of venison.
If saddle of venison is not available
Trim excess fat from venison.
In large bowl, mix beer, garlic,
salt, pepper, onions and
bay
leaves.
Add
venison. Marinate in refrigerator for 12 to 14 hours, turning occasionally. Remove venison and onions\tfrom
marinade\tand place in crock-pot.\tPour 1 cup barbecue sauce over venison.
Cover and cook on low setting for 7 to 10 hours.
Makes 6 servings.
Marinate venison loin with 2 cups red
Marinate the venison in a marinade prepared by cooking onions in white wine, garlic, peppercorns, nutmeg and thyme to taste. When cooled, add the venison and let stand 24 hours.
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.
Brown
venison; set aside.
Saute in butter the onions, celery, green onions and bell pepper until onions are clear in color.
Set aside.
se with game.
This recipe can be doubled.
It
Mix meats together.
In a seperate container mix dry ingredients thoroughly.
Combine meat and spices, mix thoroughly.
Add water.
Can be used right away, but for best results, put it into an air tight container and set in refrigerator for 24 hours.
Can be stuffed into Medium Casings or used in bulk form depending on your recipe.
n the oven).
Pierce leg all over and insert slivers
arefully separate bone from the leg quarters.
be sure to
Cut venison into 1-inch cubes.
Soak Craisins in Port for a few hours.
Sautee onion gently until soft and tender, but not coloured.
Add Craisins and Port. Simmer until Port is reduced and thickened.
Allow to cool.
Mix together breadcrumbs, mustard, marjoram, pepper and salt. Add cooled onion and cranberry mixture. Combine well.
Stuff the meat and roll, securing will with cooking twine.
Roast in preheated oven 200oC for 15 minutes, then reduce to 180oC for remainder.
Cooking time will vary depending on size of roast and how well you like you meat done. ...
Mix all marinade ingredients together in a small measuring cup.
Place venison steaks in a large zip lock bag.
Pour marinade over steaks and seal bag.
Place bag in a flat casserole dish so that the steaks are in a single layer.
Refrigerate and marinate at least 4 hours, turning every half hour to marinate each side.
Drain marinade and grill steaks to desired doneness.
I double or triple this recipe for each addition package of steak. Any wild game steak can be used in this recipe.
he meat overnight. Weigh the leg of lamb to determine the
Dredge venison in flour and salt.
Melt bacon fat in a soup kettle and brown venison pieces in fat.
Add sugar, onions and cider.
Cover kettle and simmer for 2 hours.
Add water if kettle begins to steam away liquid.
Add stock and vegetables and cook over medium heat 25 minutes until vegetables are tender.
You can mix a paste of flour and water and stir into broth if you need to do this to thicken.
Place carrots, celery, onions, marjoram, pepper, bay leaf, water, olive oil and salt in a bowl.
Cut meat into 3-inch strips 1-inch thick.
Add to vegetable and spice mixture.
Add more water if meat is not covered.
Refrigerate, covered, for 5 hours. Remove meat; drain vegetables and reserve marinade.
Roll meat in flour and brown in skillet.
Brown vegetables in casserole dish. Boil marinade and bouillon for 1 minute.
Add bouillon, marinade and meat to casserole dish; cover and bake for 2 hours at 325\u00b0. Add water if it ...
Cut steaks from the leg half an inch thick; broil about 5 minutes.
Season with salt, pepper and butter.
Make a gravy of a cup of water and half a cup of currant jelly.
Thicken with flour and butter; boil once and turn over the steak.
Serve hot.
preheat oven to 200 degrees F.
rinse roast under running water and pat dry with paper towels.
coat the roast all over with oil, using 2-3 tbls.
sprinkle half the rub and half the pepper over the top side of the roast and press in lightly, turn roast and repeat with remaining rub and pepper.
Note: Resist the urge to salt the roast, if you salt it you'll wind up with an unpleasantly dry roast. Add your salt at the table when you serve the roast.
heat a large cast iron (or other oven safe ) skillet until its hot, add remaining oil ...
nd, so that is the recipe I am posting, but you
rozen (thawed) venison for this recipe.
If using frozen venison, let it