By Deer & Deer Hunting Staff
Many wild video game cookbooks function a piece on venison. during this cookbook, besides the fact that, 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 manhattan, and over a hundred readers of Deer & Deer Hunting journal. if you want to feed a hungry bunch at deer camp, or serve distinct visitors at your residence, glance no extra for inventive how you 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
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Additional info for 301 Venison Recipes: The Ultimate Deer Hunter's Cookbook
Serve with potatoes, noodles or wild rice. Piquant sauce, espanola or cold orange sauce complete this feast. Serves 4. Cold Orange Sauce 6 tablespoons currant jelly 3 tablespoons sugar 2 orange rinds, grated 2 tablespoons orange juice 2 tablespoons lemon juice 3 tablespoons port wine Salt, pepper and paprika Beat jelly, sugar and orange rind in a mixer. Add the remaining ingredients and mix. Serve cold, can use with another game. The sauce can be stored in the refrigerator. —John W. Swale, Easton, MA Venison Pepper Steak 1-1/2 pounds leg steaks (no bones about 3/8-inch to 1/2-inch thick) 1/4 cup flour 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 cup shortening 1-3/4 cup water Medium can stewed tomatoes 1/2 cup onion, chopped 1/2 teaspoon garlic salt 1 tablespoon Kitchen Bouquet gravy sauce 1-1/2 teaspoon Worcestershire sauce 1 large green pepper, cut in strips Combine flour, salt and pepper.
Brown with oil, garlic, salt, pepper and ginger. Reduce heat and simmer for 30 minutes. Add soy sauce, onion and green pepper (cut in 1-inch squares). Cover, cook about 5 minutes. Add tomatoes and sugar. Cover, cook another 5 minutes. Add bean sprouts. Blend cornstarch with water, add to meat mixture, stirring well. Cook until thickened, about 3 minutes. Serve with rice. —James Chappell, McFarland, WI Venison Steak 4–6 pieces of venison steak 4 large onions, sliced 2 large green bell peppers, sliced 1/2 cup vinegar Salt to taste Flour, vegetable oil Soak venison steak for 1 hour in water and vinegar mixture.
Reserve marinade. Rub steaks with garlic halves and sprinkle steaks heavily on both sides with the pepper. Pound pepper into the surfaces with flat side of a meat cleaver or heavy knife. Melt lard or bacon drippings in a heavy skillet over high heat. Place steaks in pan, turn heat down to medium-high, and cook for 2 to 3 minutes on each side, depending on thickness. Turn just once for rare to medium rare. Remove steaks from pan and keep warm. Pour off all but 1 tablespoon of fat from pan. Add the onion and fry until lightly browned.
301 Venison Recipes: The Ultimate Deer Hunter's Cookbook by Deer & Deer Hunting Staff