esealable bag, and put the venison tenderloin into the bag. Close tightly
Arrange the onions, carrots, and mushrooms in the bottom of the slow cooker. Rub the venison rump roast with garlic, black pepper, and salt (if using), then place on top of the vegetables. Mix the cream of mushroom soup, beef broth, water, and onion gravy mix in a bowl until gravy mix is dissolved; pour soup mixture over the roast.
Cook on HIGH setting until roast is very tender, 8 to 10 hours. Slice roast before serving with gravy and vegetables over top hot cooked mashe potatoes.
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.
Arrange the onions, carrots, and mushrooms in the bottom of a slow cooker. Rub the venison rump roast with garlic, black pepper, and salt, then place on top of the vegetables. Mix the cream of mushroom soup, beef broth, water, and onion gravy mix in a bowl until gravy mix is dissolved; pour soup mixture over the roast.
Cook on High setting until roast is very tender, 8 to 10 hours. Slice roast before serving with gravy and vegetables.
o 8 minutes.
Brush venison tenderloins with olive oil and
tbsp sugar. Rub over venison then cover and chill overnight
Remove any white membrane from venison.
Place tenderloin in a shallow dish
ntil evenly blended. Press the venison cubes into the bread crumb
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.
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.
tablespoon oil over bison tenderloin roast. For rub, stir together
eat until smoking. Sear the tenderloin roast in the hot oil until
The day before cooking, season venison thoroughly with salt and pepper. Stuff meat with garlic and refrigerate overnight. Brown venison in hot oil. Remove roast. Add flour and water, stirring constantly, to make a light brown roux. Add tomato paste and cook for 1 minute. Add onion and return to Dutch oven. Cover; cook slowly for 5 hours or until tender.
f the butter.
Saute venison 2-3 minutes per side
acon, spiral-fashion, around the roast, securing with toothpicks, to hold
Combine all dry ingredients and sprinkle over surface of roast. Insert meat thermometer so bulb is centered into thickest part. Grill 30 to 45 minutes depending on thickness of roast.
Turn 2 or 3 times.
Remove roast when meat thermometer registers 135\u00b0.
Allow to stand 15 minutes.
Carve into 1/2-inch thick slices.
Garnish with fresh herbs.
This recipe also good with pork.
Cover meat with salt pork.
Rub with flour, salt and pepper.
Melt bacon fat in large pot; brown meat.
Remove meat and brown 2 tablespoons flour in pot.
Set meat in pot; add water and seasonings.
Cover and simmer until nearly tender.
Place vegetables around and over meat; continue cooking until vegetables are tender, about 45 minutes.
Serve the roast on a platter surrounded with vegetables.
Thicken the gravy and serve.
il. Cover with foil and roast for 30 mins until tender
00\u00b0F.
Season the venison with salt and then dredge