PAUL'S VENISON RECIPES

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.