Veinicen ? my mam has a large picece?!
Veinicen ? my mam has a large picece?
of lean veinicen and she has to got a clue what to do with it
any suggestions i so plzzz include links to site s plzz and thank you
Answers: is this the one your looking for? here it is..
Venison Roast
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
Contributed to the echo by: Bob Lester 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 'shrooms 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).
Venison Sausage
5 Feet medium hog casings
5 lb Cubed prefrozen venison
3 lb Lean prefrozen pork, cubed
2 lb Pork fat, cubed
5 tb Salt
1 ts Thyme
2 ts Sugar
1 tb Fine grind black pepper
2 ts Finely minced garlic
1 tb Paprika
1 ts Cayenne
1 c Brandy
1/2 ts Ascorbic acid
1 ts Saltpeter
MARINADE 1/2 c Red wine vinegar 1/2 c Red wine 2 ts Salt 1 sm Onion, sliced 1/2 c Thinly sliced carrot 1 cl Garlic, finely minced 1 Bay leaf 1/4 c Chopped heart of celery 1 tb Whole black peppercorns
Thaw venison. Prepare marinade and pour over cubes of meat. Marinate in the refrigerator for 24 hours. Drain, discard marinade, and grind through the fine disk. Grind pork and fat separately and mix with venison. Add remaining ingredients and mix well. Place in the
refrigerator overnight. Prepare casings, stuff and tie off into 4-5" links. Hang to dry for 48 hours. Cold smoke (70-90) for ten hours. Hang again for at least two weeks before sampling.
Venison Meatballs
1 1/2 lb VENISON, ground
2 c SOUR CREAM, divided
2 tb CATSUP
1 1/4 ts SALT
1/4 ts PEPPER
1/2 ts GARLIC SALT
1/2 ts OREGANO
1 tb OIL
1 tb WATER
2 ts DILL WEED
-PAPRIKA
Combine venison, 1/4 cup sour cream, catsup, salt, pepper, garlic salt and oregano. Shape into meatballs the size of walnuts.
Brown meatballs in hot oil. Pour off any excess oil. Add water, cover and simmer 15 minutes. Remove meatballs to your serving dish.
Combine remaining sour cream, salt and dill in skillet in which meatballs were cooked. Heat through and pour over meatballs. Sprinkle with paprika.
Venison Lasagna
1 lb Spicy venison sausage
2 ts Onion salt
2 ts Garlic salt
1 cn 16 oz. whole tomatoes
1 cn 15 oz. tomato sauce
3 tb Dried parsley flakes
1 ts Sugar
1 ts Basil leaves
2 ts Salt
1 cn 8 oz. mushroom pieces
6 Uncooked lasagna noodles
1 pk 16 oz. pkg ricotta cheese
1/2 c Parmesan cheese
1 1/2 ts Oregano leaves
2 c Chredded mozzarella cheese
Cook and stir sausage, onion and garlic salt in 10-inch skillet until sausage is light brown. Drain. Add tomatoes (with liquid), tomato sauce, 2 tablespoons parsley, sugar, basil, 1/2 teaspoon salt and mushrooms. Heat to boil, stirring occasionally. Reduce heat. Simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour. Cook noodles as directed on package. Reserve 1/2 cup of the sauce mixture. Mix ricotta cheese, 1/4 cup Parmesan, 1 tablespoon parsley, 1 1/2 teaspoons salt and oregano. Layer 1/2 each of the noodles, remaining sauce mixture, mozzarella cheese and ricotta cheese mixture in ungreased oblong pan, 10X6X2 inches. Repeat above process until you have 2 layers. Spoon reserve sauce on top, top with mozzarella and sprinkle with Parmesan. Cook uncovered at 350F for 45 minutes. Let stand 15 minutes.
Venison Soup
1 lb Venison; cut into bite-sized pieces
1 46-ounce can vegetable cocktail juice (V-8)
1 28-ounce can whole tomatoes; undrained and chopped
2 md Red onions; chopped
1 tb Worcestershire sauce
1/8 ts Hot sauce
4 lg Potatoes; peeled and cubed
3 md Carrots; sliced
4 sm Yellow squash; sliced
3 To 4 stalks celery; thinly sliced
2 md Green peppers; cut into 1-inch pieces
Combine first 6 ingredients in an 8-quart Dutch oven; bring to a boil. Reduce to medium heat; cover and cook 30 minutes, stirring
occasionally. Stir in potatoes and carrots; cover and cook for 20 minutes.
Add remaining vegetables to soup; cook, uncovered, 10 additional minutes or until vegetables are crisp-tender. 4 quarts
Venison Hamburger Rice Pie
1 lb Ground venison, browned and drained
1/2 c Bread crumbs
1/4 c Green pepper, chopped
1/4 c Onion, chopped
1 1/2 cn Tomato sauce
2 1/2 c Cooked rice
1/2 c Grated cheese
Salt and pepper to taste
Combine venison, bread crumbs, green pepper, onion and 1/2 can tomato sauce in large pie shell. Mix rice, cheese, salt and pepper and 1 can tomato sauce; place mixture on top of first mixture and spread other half can of tomato sauce over top. Bake in pie pan at 375F for about 35 minutes.
Venison Chili
3 T Vegetable oil
1 ea Large onion, finely choped
2 ea Large garlic, minced
1 ea Small hot green chili
1 x Pepper, minced (optional)
1 1/4 lb Venison, cut into 1/2" cubes
3/4 lb Ground venison (or pork)
28 oz Can of crushed tomatoes
3 T Red wine vinegar
3 T Ground chili powder
2 T Ground cumin
2 T Worchestershire sauce
1/2 t Cayenne pepper, plus a pinch
1 ea Large green bell pepper,
1 x Seeded and chopped
2 t Salt or to taste
1 x Freshly ground black pepper
10 oz Can of red kidney beans, dra
3 T Masa Harina (or fine cornmea
1 x Mixed with a little water
1 x Into a smooth paste for thic
Heat the oil in a very large skillet. Stir in the onion, garlic, and chile pepper. Saute over med-hi heat until the onion is just tender, about 5 minutes. Add the cubed and the ground venison and continue cooking for about four to five minutes, stirring with a wooden spoon, until the ground meat is no longer red. Add all the remaining ingredients except the beans and the masa harina (or cornmeal). Bring the mixture to a boil then reduce heat to medium and cook uncovered for 30 minutes, stirring occasionally. The stew should be fairly thick. Stir in the kidney beans and the masa harina and heat through. Taste and adjust the seasonings. Makes 6 cups.
Meat Loaf with Chili Sauce
4 Slices fresh bread
1/2 c Water
2 lb Ground Elk/Deer
1 Medium onion
1 ts Salt
1/4 ts Pepper
2 Eggs
1 c Chili sauce
Soften bread in water and add remaining ingredients. Mix well, pack in pan and cover with chili sauce. Bake at 375 degrees F. for 45 minutes.
Hearty Dutch Oven Breakfast
1 lb Ground Venison
2 tb Vegetable Oil
1 Small onion, diced
12 Eggs
1 cn Jalapenos (small), diced. Use green chillies if you like it mild
1 lb Cheddar Cheese, mild or sharp
Brown ground venison in vegetable oil with onion and season to taste. Pour off any excess grease.
Break eggs and add diced jalapenos. Stir over medium heat until eggs are nearly cooked. Sprinkle cheese over top. Remove from heat and let sit for 2-3 minutes. Serve with salsa or sour cream.
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 or margarine; 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.
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 onions slices in margarine or 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.
Creamed Venison
1 lb Cubed Elk/Deer round steak
3 tb Margarine or butter
2 c Medium white sauce
1 ts Celery salt
1/4 ts Pepper
3 tb Chopped parsley
2 ts Worcestershire sauce
1/4 c Pickle relish
---TOPPINGS--
1/2 c Bread crumbs
2 tb Margarine or butter
Brown steak in 3 tablespoons margarine or butter. Add a small amount of water and cook in a covered skillet until tender, adding a little water from time to time as needed. When done add white sauce, seasonings, parsley and pickle relish. Put mixture in a greased casserole. Sprinkle top with bread crumbs and dot with margarine or butter. Bake in a moderate oven (350 degrees F.) until crumbs are browned.
Country-Fried Venison
1 1/2 lb (3/4" thick) venison
1 c All-purpose flour
Salt and pepper
1/4 ts Seasoned salt
1/4 c Bacon drippings
2 cl Garlic; minced
4 c ;Water
1/3 c All-purpose flour
1 1/2 ts Bottled brown bouquet sauce
1 md Onion; thinly sliced
1/2 lb Fresh mushrooms; sliced
Hot cooked rice
Prepare venison by trimming all fat and removing connective tissues. Cut meat into serving-size pieces, and pound each piece to 1/4-inch to 1/2-inch thickness. Combine 1 cup flour, 1/4 teaspoon salt, 1/8 teaspoon pepper, and seasoned salt; dredge the venison in flour mixture.
Heat 1 tablespoon bacon drippings in a large, heavy skillet; add garlic, and saute until golden. Remove garlic, and set aside. Add remaining bacon drippings to skillet; cook venison until it is lightly browned on both sides. Remove from skillet, and set aside.
Gradually stir about 1/2 cup water into 1/3 cup flour; mix until smooth, and add the remaining water. Stir flour mixture into pan drippings; cook over medium heat, stirring constantly, until thickened. Stir in bouquet sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Return venison and garlic to skillet; reduce heat. Cover and simmer 30 minutes. Add onion; cover and simmer 15 minutes. Add mushrooms; cover and simmer 15 minutes. Serve over rice. 6 servings.
Country Style Venison Stew
1/2 lb Bacon or salt pork
2 lb Venison steak
4 tb Flour
6 c Water or beef stock
1 lg Tomato, chopped
2 md Carrots, sliced
2 md Stalks celery, sliced
2 md Potatoes, in 1" cubes
1 Dozen small white onions
1 tb Chopped parsley
1 c Fresh green peas
Salt and pepper to taste
Cut bacon into 1" cubes and saute in large saucepan until lightly browned. Remove and set aside. Cut venison into 1 1/2 or 2" pieces and brown over high heat in 4 T bacon drippings. Stir in flour. Lower heat and let brown 2-3 minutes, stirring several times. Add liquid and let it simmer 1 hour or more until venison begins to get tender, add more liquid as necessary. Add all the other ingredients, except peas, and continue to simmer to make a thick stew. Simmer peas in a separate pan until done. Strain and spoon over or around stew when served. Great accompanied by buttered corn muffins and a salad.
Barbecue Venison Chops
20 Venison chops
6 oz Beer
1 lg Onion, chopped
4 Pats of butter
2 oz Garlic
Place aluminum foil on hot grill with sides folded up, so there is no runoff of juices. Place chops on foil. Add beer, chopped onion and butter. Sprinkle garlic salt on chops each time you turn them. When chops are done, remove foil from grill. Place chops back on grill and sprinkle with garlic salt each time you turn them until charcoal black.
Blaine's Venison Sausage
6 lb Ground venison
6 lb Ground pork (lean)
2 tb Salt
2 tb Pepper
1/2 t Cayenne pepper
1/2 t Sage
1/2 c Honey
When the venison, pork and hot water are well mixed, add spices and honey to mixture and mix in well. Source(s):
http://internationalhunters.homestead.co... Feed it to the dogs. I don't like the stuff. Venison is yummy! My partner's dad, who imported his deer-hunting skills from Norway, gives us venison sometimes.
It's very lean, so if you roast it, make sure it's very rare. In this respect, it's not unlike kangaroo.
Rather than roasting it, I prefer to make a rich stew, with onions, garlic and red wine. This way, there's no danger of a nasty leathery over-cooked roast.
Here's the recipe my partner's dad gave me:
* Venison
* Oil
* Couple of onions, chopped
* Garlic, chopped, at least two cloves
* Two bay leaves
* Red wine, about half a bottle
* Potatoes for boiling
* Green vegies
1. Cut the venison into 1-inch cubes.
2. (Optional) If you like, roll the cubes of meat in flour. This will make for a thicker, browner sauce.
3. Heat the oil in a heavy pan, then brown the meat. Cook only a few pieces at a time so that the juices don't build up and boil the meat, rather than letting it brown. Set the browned meat aside.
4. In the same pan, brown the chopped onions. Add the garlic when the onions are nearly done.
5. Add the meat, bay leaves and red wine, then top up with water. Make sure the meat is almost covered with liquid.
6. Simmer gently until the meat is tender. I usually cook it for 2 hours or more.
7. Serve with boiled potatoes, and some green vegies.
Right now, I'm having a craze on broad beans and green peas. You chop up a whole bunch of spring onions and heat it gently with some butter until the onions soften, add a cup of frozen or fresh peas and a cup of shelled broad beans, then cook until the peas are fully heated - yum! Use your favorite beef roast recipe. Personally I would brown it well, put it in a roasting pan, add a cup or two of water, some onion slices, carrots, potatoes, and a couple of crushed garlic cloves and over the top of that sprinkle a packet of dry onion mushroom soup,and some ground black pepper and bake covered at 300 for according to the wt. of the hunk of meat.Make a gravy when done. Venison makes awesome gravy. the best way i have found is to cook itin the slow cooker with a bit of water and a package of onion soup mix.
slow cooker cooking makes everything stay nice a moist.
if you dont have one...in the roasting pan with the onion soup mix. can add any veggies you would with a beef roast...if you want (potatoes, carrot, celery,....whatever you have) This is delicious.
Venison Steak-
Bake at 350'
4-6 servings
This is good served over noodles.
1-1/2 pounds of venison
1/4 c. cornstarch
1 tbsp. ground mustard
2 tbsp. vegetable oil
1 can (14-1/2 oz) diced tomatoes, undrained
1 medium onion, thinly sliced
1 medium carrot, diced
Cut meat into serving size pieces, combine cornstarch and mustard. Rub over steaks. Pound with a meat mallet to tenderize it if desired. In a skillet brown the steaks in vegetable oil. Place steak pieces into a greased baking pan. Top with tomatoes, onions, and carrots. Cover and bake 1-1/2 hour or until meat is tender.