By Deer & Deer Hunting Staff
Many wild online game cookbooks function a piece on venison. during this cookbook, although, each recipe demands venison. This selection of 301 venison recipes represents the mixed contributions of Bud Kilmartin, a deer hunter and camp cook dinner from ny, and over a hundred readers of Deer & Deer Hunting journal. if you would like to feed a hungry bunch at deer camp, or serve detailed site visitors in your house, glance no extra for inventive how one can arrange hearty and scrumptious venison.
- Soups and Stews
- Heart and Liver
- Sauces and Gravies
- Main Dishes
- Ethnic Traditions
- Ground Venison
- Smoked Dishes
- Wines that flatter Venison
Read or Download 301 Venison Recipes: The Ultimate Deer Hunter's Cookbook PDF
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Additional info for 301 Venison Recipes: The Ultimate Deer Hunter's Cookbook
Blend the 2 cans mushroom soup in a blender until creamy. Pour this mixture over the steak. Add enough water to cover all pieces of steak. Cover and bake until tender (approximately 2-1/2 hrs) in 350 degree oven, adding water as necessary. —Valorie D. Bailey, Hixson, TN Chops Smothered in Onions & Green Pepper 8–10 small deer chops (from tenderloin) 2 tablespoons margarine or bacon fat 2 green peppers, sliced 1/2 cup water, salt & pepper 2 medium onions sliced Melt margarine or fat in skillet. Add chops, salt & pepper to taste.
Mary Lou Spies, Henderson, MD Venison Steak Teriyaki Marinade: 3/4 cup vegetable oil 1/4 cup soy sauce 1/4 cup honey 2 tablespoons vinegar 1 medium onion, finely chopped 1 large clove garlic, finely chopped 1-1/2 teaspoons ground ginger 1–3 pounds venison steaks, chops or back strap or butterfly steaks, 1/2-inch to 3/4-inch thick. Marinade: Mix all ingredients (except venison) in a large mixing bowl. Pour a small amount of thoroughly mixed marinade into a shallow glass dish or marinade container.
Coat each slice well in flour. Set aside. Melt butter in skillet over medium heat. Crush garlic cloves and brown in butter until golden. Add floured tenderloin slices and saute about 2 minutes per side or until flour browns slightly. Remove and place on warm plate. Repeat procedure until all slices have been browned. When last slices have been removed quickly add wine, then water, stirring to create sauce. Add numerous turns of freshly ground pepper and salt to taste. Return venison slices to sauce, reduce heat, cover and simmer for 30–40 minutes.