Recipes

RECIPES

VENISON STROGANOFF

2 Lbs. Venison, cut unto ½ inch cubes
6 TBSP All purpose flour
1 ½ TSP Salt
½ TSP Ground pepper
3 TBSP Butter or Margarine
1 Cup Chopped onions
1 Cup Tomato juice
1 Cup Water, reserve ½ cup water
1 Cup Red wine
1 Can Mushrooms, or fresh, sliced
3 TBSP All purpose flour
1 Cup Sour cream
Cooked Linguini noodles or rice

Directions: Mix flour, salt and pepper together. Dredge meat in seasoned flour. Brown meat
in butter or margarine. Add chopped onions and brown. Pour off drippings. Add tomato
juice, 1 cup of water and 1 cup of red wine. Cover and slowly cook for 1 ½ hours. Add
mushrooms. Thicken with flour added to the remaining ½ cup of water, stirring frequently.
After thickened, stir in sour cream. Serve over noodles or rice. Serves 6 – 8.

VENISON CHILI

2/3 Large onion (Chopped)
¼ Cup Celery (Chopped)
½ Cup Green Pepper (Chopped)
6 Garlic Cloves (Chopped)
1-2 TBSP Olive Oil to soften first four ingredients
2 LBS Ground Venison (Browned)
1 TBSP Hot Peppers (Chopped)
1 16oz Can Pinto Beans or 8 oz cooked beans
1 15oz Can Hot Chili Beans (Weis brand, Big Top Mexican Style)
1 28oz Can Tomato Sauce
1 6oz Can Tomato Paste
1 TBSP + 1 TSP Chili Powder
1 TSP Crushed Red Pepper
1 TSP Ground Cumin
Salt and Pepper to taste

Brown ground venison in frying pan then put in large pot. Cook onion, celery, green pepper
and garlic cloves in same pan as venison then put in pot with venison. Add remaining
ingredients to large pot and simmer for at least 4 hours. Serve with shredded cheddar
cheese and chopped onion. Makes about 3 quarts.

Slow Cooker Venison Pot Roast

INGREDIENTS:
Venison pot roast or leg roast, about 3 pounds
Flour
Salt and pepper
1 tbsp. vegetable oil or shortening
1/2 cup chopped onion
2 cups beef broth, hot
1 can tomatoes
2 tsp. oregano
2 tsp. garlic powder
Salt and pepper to taste if needed

PREPARATION:
Sprinkle roast with salt and pepper; dust with flour. Brown the venison roast in heated oil or
shortening. Add onion and to skillet. Turn off the heat and add beef broth; transfer to slow
cooker, scraping browned bits up.
Add tomatoes to crockpot, along with the herbs and seasonings. Cover and cook on LOW for
9 to 12 hours, until pot roast is tender. For leftovers, slice the remaining roast and put back
in liquid, heat and serve.
Serves 6 to 8.

Corned Venison

2 to 3 pound brisket, flank or shoulder (use the flat roast or the whole hind leg meat boned
out)
2 Quarts spring water or distilled water
1/2 cup canning and pickling salt
1/2 cup tenderizing salt (e.g. Morton's Tenderquick)
3 TBSP sugar
2 TBSP mixed pickling spice
2 bay leaves
8 whole black peppercorns
1 or 2 cloves of garlic, minced

Directions: Roll brisket or flank loosely and tie. (I just put the whole piece in w/o tying).
Place in large glass or pottery mixing bowl, or in large oven cooking bag, or large plastic
container with snap on lid. In glass of enamel saucepan, combine remaining ingredients.
Heat just to boiling. Remove from heat; cool. Pour cooled brine over meat. Cover bowl with
plastic wrap; or if using oven cooking bag, squeeze to remove air, then twist neck of bag
and seal; or if using plastic container, seal with lid. Refrigerate 4 to 5 days, turning meat
occasionally. Drain. Rinse meat with cold water.

To prepare corned meat, place in Dutch oven or large pot with lid. Cover with cold water.
Heat to boiling; drain. Cover with cold water. Heat to boiling. Reduce heat; cover. Simmer
until tender, 3 1/2 to 4 1/2 hours.

Can cook with cabbage, potatoes, and carrots for an Irish dish or cool meat and slice thin
for Rueben sandwiches or Chipped Venison with a cream sauce.

Spicy Venison Pot Roast

Ingredients:
1 (2-3 pound) venison roast
3 tbsps olive oil
2 tsps salt
1 tbsp cracked black pepper
18 garlic cloves
3 chilie peppers, minced
½ cup sliced green onions
salt and cracked black pepper to taste
granulated garlic to taste
1 cup flour
4 medium potatoes, peeled and quartered
2 small onions, coarsely chopped
½ pound whole baby carrots
2 celery stalks, chopped
1-2 (10.5-ounce) cans French onion soup with beef stock
Louisiana hot sauce to taste or your favorite hot sauce

Preparation:
With a paring knife, make 12 incisions into roast. In a small mixing bowl, combine 2 tsps
salt, 1 tbsp pepper, 12 garlic cloves, chilies and green onions. Stuff each slit with an equal
amount of mixture. Season outside of roast well with salt, pepper and granulated or diced
bottled garlic. Lightly dust roast with flour. In a large skillet, heat olive oil over
medium-high heat. Lightly brown roast on all sides. Once browned, remove roast and
drain excessive oil. In a 3½-5 quart crock pot, combine potatoes, onions, carrots,
remaining garlic cloves and celery. Place roast on top of vegetable mixture. Pour 1 can
French onion soup slowly over roast. Roast should be slightly covered with soup. If it is
not, use remaining can of soup. Cook on low for 8 hours or until fork tender. Serve over
steamed white rice. NOTE: If desired, more vegetables may be added.
Prep Time: 8½ Hours
Yields: 4-6 Servings

By Cheri Winter

Venison Fajitas

PREP TIME 30 Min
COOK TIME 15 Min
READY IN 45 Min

INGREDIENTS
Fajita Seasoning:
2 teaspoons seasoned salt
1/4 teaspoon garlic salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 teaspoon dried oregano

1 1/2 pounds venison, cut into 2 inch strips
4 tablespoons vegetable oil
1 medium red bell pepper, cut into 2 inch strips
1 medium yellow bell pepper, cut into 2 inch strips
1 medium onion, cut into 1/2-inch wedges
12 fajita size flour tortillas, warmed

DIRECTIONS
Combine seasoned salt, garlic salt, black pepper, cayenne pepper, and oregano to make
the fajita seasoning. Sprinkle two teaspoons of the seasoning over the sliced venison. Mix
well, cover, and refrigerate for 30 minutes.
Heat 2 tablespoons of oil in a heavy frying pan. Cook bell peppers and onion until starting
to soften, then remove. Pour in remaining oil, then cook venison until browned. Return
pepper mixture to the pan, season with remaining fajita seasoning, and reheat. Served
with the warmed tortillas.

Nutritional Information per serving
Calories: 70
Total Fat: 22.2g
Cholesterol: 96mg
Sodium: 1129mg
Total Carbs: 84.9g
Dietary Fiber: 5.9g
Protein: 39.3g

By Cheri Winter

Cedar Plank Venison Backstrap

Prep Time:
10 min
Total Time:
1 hr

Makes:
8 servings
1 untreated cedar plank (14x7x1 inch)
1/2 cup Barbecue Sauce
1/4 cup teriyaki sauce
1 Tbsp. oil
1 boneless venison backstrap (2 lb.)

IMMERSE the plank in water, placing a weight on top of the plank to keep it submerged.
Soak at least 4 hours or overnight.
PREHEAT grill to medium heat. Mix barbecue sauce, and teriyaki sauce until well blended.
Remove half of the barbecue sauce mixture; set aside for serving with the cooked meat.
Brush plank with oil; top with meat. Place on grate of grill; cover with lid.
GRILL 45 minutes or until meat thermometer inserted into the thickest part of the meat
registers 150°F, turning and brushing with the barbecue sauce mixture for the last 20 min.
of the grilling time. Discard any remaining sauce used for brushing. Remove meat from
grill; cover loosely with foil. Let stand 10 min. until the internal temperature is 160°F.
Discard cedar plank. Cut the meat into thin slices. Serve with the reserved barbecue sauce
mixture.
UNTREATED cedar planks, which are sold for this purpose, can be found at most specialty
food stores or some grocery or hardware stores. During cooking, check periodically to
make sure that the plank is not on fire. Since the plank can ignite when exposed to
flames, it is best to keep a spray bottle of water close at hand if needed to extinguish any
flames.

Ribs on a Stick

Ingredients:
6" - 8" section of Venison Backstrap
3 ½" Meat Skewers
Smokehouse BBQ Seasoning or BBQ Sauce of your choice

Directions:
Cut backstrap into 1 ½" pieces. Butterfly pieces from side, cut half way through and
open. Insert skewers through each half of each piece, leaving ends of skewers
sticking out. Roll each rib in BBQ Seasoning or brush with BBQ Sauce.

Grill until meat reaches a temperature of 145 - 150 degrees. Or place in covered dish
and bake at 350 degrees for approximately 30 - 40 minutes. Do not over cook.

Can service on rice with grilled vegetables.

Grilled Szechuan Steaks

Ingredients:

Marinade:
1/4 cup sliced green onions
1 1/2 Tbsp soy sauce
1 Tbsp lemon juice
1 Tbsp toasted sesame seed
2 Tsp hot chili sauce with garlic
(If cannot find with garlic, add about a tsp on garlic powder)
1 Tsp sugar
1 Tsp grated fresh ginger
4 boneless venison round steaks
(4oz. each), 3/4" - 1" thick)
1/4 Tsp cornstarch

Directions:

In shallow dish, combine all marinade ingredients. Add steaks, turning to coat.
Cover with plastic wrap. Chill 30 minutes, turning steaks over once. Better if
marinade over night.
Prepare grill for medium direct heat. Spray cooking grill with nonstick vegetable
cooking spray. Drain and reserve marinade from meat. Grill steaks, covered, for 10
to 12 minutes, or until desired doneness, turning steaks over once.
Meanwhile, in 1-quart saucepan, combine reserved marinade and the cornstarch.
Bring to a boil over medium-low heat, stirring constantly. Serve as sauce over
steaks.

Squirrel Soup (Italian Style)

Ingredients:
2 squirrels, cleaned
3 carrots, cut into pieces
2 ribs of celery, cut into pieces
1 small onion
1 ½ cups wide egg noodles or ½ cup rice, uncooked
¼ lb smoked sausage or cooked kielbasa, sliced
14 oz can of Italian-style diced tomatoes (seasoned with basil, garlic and
oregano)
2 ½ cups beer

Directions:
Cook squirrels in pressure cooker (8qt., if different size, add amount of liquid
according to the pressure cooker instructions) for 25 minutes or till tender.
Cool, pick meat off bones and put back in pressure cooker. Keep remaining
liquid in cooker.
Add carrots, celery, onion, noodles or rice, smoked sausage or kielbasa and
tomatoes. Cook in pressure cooker for 3 minutes with (or according to
instructions for vegetables).
Makes about 8, one cup servings.

by Cheri Winter

Deer Heart Stew in 8 Qt. Pressure Cooker

Ingredients:
4 -5 Deer hearts
Flour
Salt, pepper and paprika
1 ½ Cup Red wine
2 Cups water
1 large onion, chopped
6 Carrots, diced
4-5 potatoes, cubed
1 Cup celery, diced
1 Tsp Thyme
1 Tsp Basil
1 Tsp Marjoram
1 Tsp Dried parsley
1 Cup Beef bouillon

Directions:
Trim wax (fat) off hearts, cut out vessels in top of heart and remove tough
tissues. Cut hearts in half and cover with water in pot. Bring to boil. Strain and
discard water. Cover with water again and bring to boil. If water is clear with
no scum, proceed. If not clear, discard water, cover with clean water, and
bring to boil again, strain and discard water. Let hearts cool to touch and cut
into ½ inch cubes. Lightly coat cubes with flour seasoned with salt, pepper and
paprika to taste. Brown cubes in oil (can add some bacon grease to pan for
flavor). Once browned, place in pressure cooker with 1 ½ cup of red wine then
remaining water according to pressure cooker recommends amount of liquid. I
used an 8 Qt. Cooker so I added 1 ½ cup red wine and 2 cups of water.
Covered, set control at 10 PSI and cooked for 15 minutes after control jiggles.
Let cool. Add remaining ingredients. Cover, set control at 10 PSI and cook 10
minutes after control jiggles. Reduce pressure instantly. Let cool, open and
serve with fresh bread. Makes about 6 -8 servings.
If have more time, you can use a slow cooker. Follow directions prior to putting
into pressure cooker and put browned cubes in slow cooker with remaining
ingredients, cover and cook on high heat for 4 to 6 hours. Or cook on low heat
for 8-10 hours, until tender.

Venison Mulligan Stew

Ingredients:
" 1/2 cup all-purpose flour
" 1/2 teaspoon pepper
" 1 teaspoon salt
" 3 pound Venison, cut into 1-inch cubes
" 2 tablespoon vegetable oil
" 2 packages Au Juice mix
" 10 cups water
" 2 teaspoon chopped garlic
" 1/2 teaspoon dried oregano
" 1/2 teaspoon dried basil
" 4 medium carrots, cut into 1/4-inch slices
" 4 medium potatoes, peeled and cubed
" 2 turnips, peeled and cubed
" 3 celery ribs, cut into 1/2-inch slices
" 2 onions, cut into eight wedges
" 1- 16oz can each corn, cut green beans, diced tomatoes, mushrooms
and peas
" 1 head of green cabbage, cut into 8 wedges
Directions:
Combine flour and pepper; toss with beef cubes. In a Dutch oven that
will hold a lot, brown beef in oil. Add one package of Au juice, water,
garlic, oregano, and basil; bring to a boil. Reduce heat; cover and
simmer until meat is tender, about 1-2 hours. Add carrots, potatoes,
turnip, celery and onion; cover and simmer for 40 minutes. Add with their
liquid, corn, beans, tomatoes, mushrooms and peas; cover and simmer
15 minutes longer or until vegetables are tender. Taste stew and if bland
add the other package of Au juice until tastes great. Add cabbage and
simmer until cabbage is cooked, about 15 minutes. Serve with garlic
bread, if you like.

Yield: 8-10 servings.