esealable bag, and put the venison tenderloin into the bag. Close tightly
Slice venison tenderloin into 1/2 inch medallions.
Pound gently on both sides and rinse.
Put flour in a Ziploc bag. Place meat in bag; shake vigorously.
Meanwhile, melt butter. Saute onion and garlic in butter until tender, not brown.
Remove meat from flour, shaking off excess flour.
Place in hot butter; let cook until brown on both sides.
Stir meat to blend butter and flour.
Add apple cider.
Stir to blend the roux and cider.
Lower heat and let thicken.
Add salt, pepper and applesauce.
Preheat oven to 375 degrees F (190
roiler and set the oven rack at about 6 inches
Remove any white membrane from venison.
Place tenderloin in a shallow dish
Preheat oven to 350 degrees Fahrenheit.
Combine 1/2 T olive oil, garlic, pepper, and salt.
Rub seasonings onto the tenderloin.
Wrap the tenderloin in bacon and place into the roaster.
Add the remaining oil to a frying pan and cook the onions and mushrooms until they're tender.
Put onions and mushrooms into the roaster with the tenderloin and add the water.
Bake for 30-40 minutes.
Cut the venison tenderloin into 12 strips lengthwise. Toss with Italian dressing, and allow to marinate for 1 hour in the refrigerator.
Preheat a grill for medium heat.
To assemble the venison wraps, lay a strip of venison on top of a strip of bacon. Place a teaspoon of cream cheese at one end, and top with a slice of jalapeno. Roll up and secure with a skewer. Repeat with remaining ingredients. Season the wraps with desired amount of seasoning salt.
Grill for 10 minutes, then turn over, and continue cooking until the bacon is crisp.
Venison should be soaked in salt water 1 hour or more before using.
Roll venison in flour, salt and pepper and brown in frypan with small amount of oil.
Bring onion soup mixed with 3 cups water to boil for a few minutes.
Place venison in baking dish and pour soup mixture over it.
Bake at 325\u00b0 until tender, approximately 1 1/2 hours.
f the butter.
Saute venison 2-3 minutes per side
auce mixture over loin. Roll tenderloin over in mixture, completely covering
Preheat the oven to 350\u00b0F.
Trim
For Pulled Venison: Heat dutch oven with olive oil.
Sprinkle
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).
Preheat oven to 400\u00b0F.
Season the venison with salt and then
Preheat the oven to 450 degrees F.
Rub the venison with garlic
In cast-iron pan, cook bacon until crisp.
Put cooked bacon in oven at 200\u00b0 to keep warm.
Pour off fat, retaining enough to cover bottom of pan approximately 1/4 to 1/2 inch deep.
Put onions into hot grease; salt lightly and pepper very generously. Add venison to onions.
Cook, turning venison and stirring onions until venison is partially cooked.
Add red wine and cook until venison is tender.
Put bacon strips on top of onions/venison and serve.
I serve this with mashed potatoes.
egrees until golden brown. Season tenderloin with Lawry's season salt
Cut tenderloin into 1-inch cubes.
Marinate in Italian dressing for 8 hours or overnight.
Wrap each piece of tenderloin with 1/3 slice of bacon.
Place on a skewer and grill over hot coals.
Serve with potato and salad.
Place tenderloin in baking dish.
Sprinkle with garlic powder, salt and pepper.
Pour soups over meat.
Cook at 350\u00b0 for approximately 45 minutes.
Cut tenderloin into slices 1 3/4-inch thick (about 6).
Trim off any strong fat or tough membrane.
Heat butter in a skillet and brown slices of deer quickly.
Meanwhile, combine remaining ingredients and pour over hot meat.
Place, uncovered, in a moderate oven at 350\u00b0 for 1 hour.
Baste meat occasionally with the barbecue sauce and turn once during the baking.
Makes 6 servings.