PAUL’S VENISON RECIPES
[although Paul is a vegetarian, he is still
a master chef skilled with meat dishes]
Venison Roast #1
3 lb Chunk of venison roast (or Roll it if
its in steak Form)
2 c Onion - Cut up (2 in. Pieces)
2 c Potato - Cut up "
1 c Carrots - cut up "
1 c Fresh mushrooms - sliced
2 tb Liquid smoke
3 tb (or more) Worchestershire Sauce
3 tb (or more) Soy Sauce
1/2 c Beef broth
Assorted Meat herbs (whatever you like)
Put a LARGE oven cooking bag in an oblong
baking pan (so that the bag fits inside the pan). To the bag, add the venison.
Add all liquids, then veggies around the meat. Put the mushrooms on top of
everything else, then the spices on top of them. You want to have about 1 inch
of liquid in the bottom of the bag, so if you need more, add a little water (or
white wine). Seal bag. Poke several small holes in top of bag to let
steam escape. Bake at 300-325 for 3-1/2 hours. (If you chop the veggies big,
they won't overcook).
Elk/Deer Spanish Pot Roast
3 lb Pot roast of Elk or Deer
11 Sliced stuffed olives
1/4 lb Salt pork
1 Medium onion, sliced
3 tb Margarine or butter
2 c Canned tomatoes
1 ts Salt
1/4 ts Pepper
1 ts Sugar
Cut small pockets along sides of the roast
with a sharp knife. Fill these pockets
with sliced olives and salt pork which has been cut into small strips. Brown onion slices in butter. Remove onions and blown roast in hot
fat. Add canned tomatoes, salt, pepper,
sugar and browned onion. Cover and
simmer until meat is tender - about 3 to 4 hours. Thicken liquid for gravy.
Grilled Venison Steaks
12 lb To 14 pound venison hind-quarter
16 oz Bottle commercial Italian dressing
2 3/4 oz Package dry onion soup mix
3/4 c Butter; melted
2 ts Pepper
Separate each muscle of the hindquarter,
and cut away from bone. Slice each muscle across the grain into 1-inch thick
slices (reserve remaining meat for use in another recipe). Remove and discard
the white membrane surrounding each steak.
Combine salad dressing and soup mix in a large, shallow dish, stirring
well; add steaks. Cover and marinate steaks in refrigerator for one hour,
turning once. Combine butter and pepper,
stirring well; set aside. Remove steaks from marinade. Grill about 5 inches
from hot coals 8 to 10 minutes on each side or until done, basting occasionally
with butter mixture.
10 to 12 servings.
Hunter's Style Venison
1 1/2 pounds of venison, cut in chunks
(need not be the most tender portions)
1/4 cup butter
1 pound sliced mushrooms
1 bunch of green onions, chopped
1 can beef bouillon
1/2 cup dry white wine
parsley
onion powder
garlic powder
herb croutons
Brown the venison in butter, add mushrooms
and green onions and saute for several minutes.
Add bouillon, seasonings and wine, cover and simmer for two hours, until
meat is very tender, or remove to a baking dish, cover and bake at 325 degrees
for two hours. When ready to serve, add 2 cups herb croutons, stir and serve.
Venison Roast #2
(Use sirloin tip or round)
For a really tasty, tender roast, bake only
to the point of being rare or medium. More than this could cause the roast to
be a little dry or tough. The best way to judge the doneness is with a meat
thermometer. Rare 130-135; medium rare 135-140; medium 140-145 degrees.
First brown the roast on all sides in a
little hot lard. Season the roast with a
combination of celery salt, coarse ground pepper and garlic powder. Place the roast on a rack in a baking
pan. Lay several thin strips of bacon or
fresh side over the top. Roast at 425 degrees for about 15 minutes per pound of
meat.
Venison Pot Roast #3
3-pound venison roast
lard
1 1/2 cups beef broth
1/2 cup dry white or red wine
5 carrots, cut in 2-inch pieces
3 celery stalks, cut in 3-inch pieces
3 potatoes, quartered then halved
salt and pepper to taste
Heat oven to 350 degrees. Mix 1/3 cup flour, 1/2 teaspoon salt, 1/4
teaspoon pepper, 1/4 teaspoon garlic powder and 1 teaspoon parsley. Coat meat with the flour mixture and place in
a Dutch oven. Brown it on all sides in a
little lard. Add the broth, wine and any
remaining flour mixture and stir. Cover
and bake the roast for about 1 1/2 hours.
Add the vegetables and bake for another hour. A delicious old-fashioned
meal.
Venison Pot Roast #4
1/3 cup flour
1/2 tsp. marjoram leaves
1/2 tsp. thyme
1/2 tsp. garlic salt
1/4 tsp. pepper
2 1/2 to 3-pound venison roast
1 can French onion soup
1/2 cup coffee
3 tbls. lard
1 rutabaga, peeled and cut in bite-size
chunks
4 small turnips, cut up
2 parsnips, peeled and cut up; carrots, cut
up, as many as you like
2 or 3 stalks of celery, cut up
2 medium onions, quartered
Preheat oven to 350 degrees. Combine first
five ingredients in a large plastic bag and mix. Add the roast and shake to coat. Brown the roast on all sides in lard in a
Dutch oven. Add the rest of the flour
mixture, the soup and the coffee and stir until smooth and bubbly. Cover and bake for 1 to 1 1/2 hours. Add the
vegetables and return to oven. Bake for another 1 to 1 1/2 hours.
