Does anyone have any realy good venison recipes, or perhaps some websites that I can go to for research?

Crockpot Venison

1 pound venison -- cut into small chunks with fat removed
1 can beefy mushroom soup
1 can beef noodle soup
8 ounces fresh or canned mushroom pieces
Salt -- to taste
Freshly-ground black pepper -- to taste
Garlic powder -- to taste
Worcestershire sauce

Heat 2 to 3 tablespoons of oil in a skillet and sear venison to seal its juices. Add venison and remaining ingredients to crock pot. Season with salt, pepper, garlic, seasoned salt, Worcestershire sauce or any other favorite spices. Cook in crock pot on LOW for four to five hours. Tastes great served over rice.



Deer marinade


1 each Lemon, juice of
1/2 cup Vinegar, wine
1/4 tsp Tarragon
2 each Onions, sliced
1 tsp Chili powder
1/2 cup Water
2 tsp Salt
2 each Bay leaves
1/4 tsp Pepper, black
1/2 cup Tomato catsup
1 each Garlic clove, crushed

Mix ingredients in a large bowl.
Place meat therein and turn several times.
Cover.
Marinade for from 2 hours to 48 hours, dependent upon your assessment of tenderness and flavor.



Deer in Beer

2 pounds chunk of deer meat
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cans beer (your favorite)
1/2 cup brown sugar
2 tablespoons molasses

Place meat in a large bowl and pour beer over it. Cover and marinate in refrigerator overnight. Next, remove venison and pat dry, then pour beer, sugar and molasses in sauce pan and cook over medium heat, stirring it until sugar dissolves. Sprinkle meat with salt and pepper and place in a large heavy skillet, then pour the beer mixture over it. Cover with a lid and bring to a boil, then reduce heat and simmer for 1 1/2 hours, or until tender.



Peppered Venison Steak


2 pounds venison - (to 3 lbs) (or as much as you like)
1 large onion
1 large bell pepper
2 cans mushroom soup
2 cans water
Salt -- to taste

Brown venison in small amount of shortening. Saute onion and pepper in drippings. Add enough flour to drippings to make a brown gravy. Use soup in the gravy instead of water. Pour the browned venison, pepper and onion, mushroom gravy, 2 cans of water and salt into a slow cooker. Cook in crock pot all day on LOW, or put it on at night and cook overnight.



Venison Barbecue


3 pounds boneless venison chunks
1 large onion
1/2 cup chopped green pepper
Water
2 teaspoon instant beef bouillon
1 can tomato soup - (10 to 11 oz)
1/4 cup Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon thyme
1 tablespoon paprika
2 tablespoons brown sugar
Buns

Remove fat from meat and place meat in crock pot or slow cooker. Add onion, green pepper and water to cover. Add bouillon. Slow cook in crock pot until meat is well done and shreds easily with a fork. Let water cook down to about 1/2 cup of liquid.

Add rest of ingredients and stir to mix. Simmer for about 1 hour, stirring occasionally. Meat should be pretty well shredded by the end of the cooking time.

Spoon over toasted bun halves to serve.




SPICED VENISON MEAT BALLS

4 slices whole wheat or white bread
cut into cubes
1/2 cup skim milk
1 egg
1 small onion chopped
2 teaspo chopped garlic
2 tables dried oregano leaves
3 tables dried mint leaves
1 teaspo salt
1/2 teaspo black pepper
1/8 teaspo red pepper flakes
1 pound ground Venison

In a bowl, combine bread cubes and milk; let stand 5 minutes. Add remaining ingredients and mix well. Roll into 1 inch balls and place on greased baking pan. Bake in a 350°F oven for 10 minutes.

Deer Sausage

2 lbs. ground venison
1 lbs. sausage
1 tsp. salt
1 tsp. pepper
1 tsp. Thyme
2 cloves garlic, adjust to taste
1/3 cup of fine bread crumbs
1 egg beaten

Combine all ingredients, make into patties and fry!



Deer Summer Sausage

1# deer
1/2# pork fat
1/2# beef fat
2 tsp. cure
2 tsp. black pepper
2 tsp. brown sugar
1 tsp. whole pepper corns
1 tsp. mustard seed

Grind meat add spices sit for 2 days in rig.
Smoke on grill cool smoke hang eat.



SMOKED VENISON COUNTRY SAUSAGE

INGREDIENTS FOR 10 LBS.

6 lbs. venison
4 lbs. fat pork butts
1 lb. water
6 tbsp. salt
1 tbsp. ground white pepper
3 ozs. corn syrup solids
4 tsp. onion powder
1 tsp. ground nutmeg
2 level tsp. Prague Powder No. 1
2 cups soy protein concentrate

GRINDING & MIXING Grind all meat through a 1/4" grinder plate and mix all ingredients well. Stuff into 32-35mm hog casings and link into 6" links.

SMOKING AND HEATING Remove to preheated smokehouse at 120 degrees F., with dampers wide open for about 1 hour or until sausage is dry. Then apply heavy smoke, gradually increasing temperature of smokehouse to 160 degrees F. Damper is to be about 1/4 open while the smokhouse heat is increased at the rate of 10 degrees F. every 30 minutes. Hold until internal temperature reaches 152 degrees F. Remove from smoker and shower with cool water until internal temperature reaches 110 degrees F. Remove and place in cooler for 24 hours before using.



Venison and Potato Sausage

4 lb Venison
1 lb Beef
2 lb Lean pork
1 lg Onion
1/2 Peck potatoes (about 4 .. quarts)
2 tb Salt
1/2 ts Pepper
1 ts Allspice
Sausage casings - OR MAKE PATTIES

Grind together all the meats with the onion. Next grind the potatoes and mix them with the meats. Add spices and mix thoroughly. Use a sausage stuffer, fill casings, but not too full. Tie the ends with string; put into a large kettle of cold water and bring to a boil. Cook for about 1 hour, being sure to prick each sausage with a fork after boiling 10 minutes. Drain and cool. Tastes best when fried in butter till casings are a light brown.

Wow! A great collection. Paul got three deer this year so...I'm cutting and pasting!

Thanks!!!!

Yesterday... I just fried up the tenderloins in some butter.
Didn't add any salt or pepper or anything else. Easy and DELISH!!


-This is our favorite.
1 1/2 pounds venison medallion sliced 3/8 inch thick
and then gently pounded to 1/4 inch thickness

salt and pepper to taste

small amount of flour

2 TBS butter

3 TBS EVOO

1/2 cup Red wine or Marsala

1/2 cup beef broth

2 TBS Butter




Season the meat with salt and pepper and then lightly dust with the flour.

Melt 2 tablespoons of butter and the olive oil in a frying pan. Add the meat.
Brown on both sides for two minutes each. Then remove from the pan.

Pour off most of the juices. Add the wine and 1/4 cup of the beef broth. Boil for 1-2 minutes.. Be sure to scrape any brown bits from the bottom of the pan. Return the meat to the ban and cover. Simmer over very low heat for 5 minutes. Baste meat every so often.

Remove meat and add two tablespoons of butter to sauce. Mix well and pour over meat.

OH YUMMMY!!!!!


This is our favorite.