Deer/Venison Recipes

217;s deer hunting season again. We get a lot of deerThinly slice meat across grain. Spoon steak slices and
hunters here in the northern part of Michigan. Oncepeppers evenly in center of tortillas. Roll up and serve
they get their deer, they often wonder what to makewith desired garnishes.
with it. All some of them know how to cook with deer~~~~~ ~~~~~ ~~~~~ ~~~~~ ~~~~~ ~~~~~
is burgers or steaks. You can get this ebook with 66ROAST VENISON
different recipes for deer/venison. Here are just a few4 pound Venison roast (elk, moose, deer, beef)
of them to show you an example of what this ebook2 tablespoons Flour
contains.6 cloves garlic (minced)
OVEN VENISON ROAST1 tablespoon pickling spices
Zesty oven roasted venison that’s delicious!3 tablespoons Brown sugar
5 pound venison roast1 tablespoon molasses
1/2 pound mushrooms2 teaspoons Gouldens spicy brown mustard
2 sliced onions1 tablespoons Worcestershire sauce
2 tablespoon flour1/4 cup lemon juice
1 can onion soup1 large Red Onion (sliced)
1 bottle Italian dressing1 can Stewed Tomatoes (14 ounce can)
1/2 pound baconMarinade:
Place meat and Italian dressing in a sealed plastic bag1/2 cup Vinegar
or covered bowl. Marinate meat in refrigerator over3 cloves garlic (minced)
night.1 tablespoons Salt
Before cooking add 1 tablespoons flour to the bag or1/2 cup merlot wine
bowl and shake. The flour will help thicken theCold water to cover meat
marinade allowing more to stick to the meat.Let the meat stand at room temperature for 8 hours
Place the roast into a roasting pan. Place onionsthen marinade the venison over night in the refrigerator.
around the roast and cover the meat with raw stripsThis opens the pores of the meat when at room temp
of bacon. Pour soup and mushrooms over roast.and when cooling will draw in the marinade.
Roast in pan at 280 degrees for 45 minutes for eachSeason with salt, roll in flour and brown in hot skillet.
pound of meat.Place in crock-pot cooker and add remaining
Drain drippings into a sauce pan and heat. Add flouringredients.
and make a thick gravy.Cover and cook on low 10 to 12 hours.
~~~~~ ~~~~~ ~~~~~ ~~~~~ ~~~~~ ~~~~~Marinade:
GRILLED FAJITASMix ingredients together in a bowl just large enough to
A tasty Mexican recipe for your venison!cover venison with water. No need to stir this
1 1/2 pounds venison top round steak, 1 inch thickmarinade. Use for "red" meats or game birds.
1/2 cup fresh lime juice~~~~~ ~~~~~ ~~~~~ ~~~~~ ~~~~~ ~~~~~
3 tablespoons finely chopped onionSWISS VENISON
1 large clove garlic, minced3 pounds venison steak
1/4 cup golden tequila or dark rumFlour
3 tablespoons vegetable oil1/4 teaspoon freshly-ground black pepper
6 flour tortillas (10 inch), warmed1/2 teaspoon salt
2 large red peppers, seeded and cut in strips1/2 teaspoon garlic salt
1 large green pepper, seeded and cut in strips1 package Lipton onion soup mix
1 large yellow pepper, seeded and cut in strips1 can mushroom soup
Garnishes (optional):Mix flour, salt, pepper and garlic salt together.
*salsa *sour cream *guacamoleCoat meat with flour.
*sliced green onions *your favorite cheeseTenderize meat by pounding with edge of saucer or
In large plastic food bag, combine juice, tequila or rum,meat hammer.
onion, oil, and garlic. Add steak, seal bag and turn toBrown in frying pan.
coat. Refrigerate overnight, turning bag occasionally.Put browned venison in roasting pan or slow cooker.
Drain and discard marinade from steak. Prepare grillPour both soups on top and cook for 3 hours at 325
for medium direct heat. Grill steak, covered, for 15 to 18degrees in roaster or in slow cooker on HIGH for 4
minutes, or until meat is desired doneness, turning steakhours.
over once or twice. At same time, grill peppersfor 6 toYou may add potatoes, carrots and onions, etc. if
8 minutes, or until tender and slightly blackened, turningdesired.
peppers occasionally.