Deer Jerky --
';A zesty venison jerky that you can make at home in your oven. If you have a food dehydrator, you can dry the jerky in it by following the manufacturer's instructions. You can also reuse the marinade for additional batches.';
INGREDIENTS
1 pound boneless venison roast
4 tablespoons soy sauce
4 tablespoons Worcestershire sauce
2 tablespoons liquid smoke flavoring
1 tablespoon ketchup
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
1/2 teaspoon salt
DIRECTIONS
Slice meat into long strips, 1 inch wide and 1/8 inch thick. In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, pepper, garlic powder, onion salt and salt. Place meat in, and close bag. Refrigerate overnight. Knead occasionally, to evenly distribute marinade.
Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips, or line with aluminum foil.
Place meat strips on a rack so that they do not touch each other, and dehydrate for 6 to 8 hours in the oven, or until desired consistency is achieved.
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Deer Poppers --
INGREDIENTS
1 pound venison steaks, cubed
1/2 teaspoon Greek seasoning, or to taste
1/4 teaspoon steak seasoning, or to taste
1 (16 ounce) bottle Italian salad dressing
1/2 cup jalapeno pepper slices
10 slices bacon, cut in half
toothpicks, soaked in water
DIRECTIONS
Season the venison meat with Greek seasoning and steak seasoning. Place in a bowl, and pour in enough Italian dressing to cover. Refrigerate for at least 2 hours to marinate, but preferably overnight.
Preheat the grill for medium heat. Drain the marinade from the meat, and discard the marinade. Place a slice of jalapeno on top of a piece of meat, then wrap with a slice of bacon. Secure with a soaked toothpick. Repeat with remaining meat.
Grill the deer poppers for 15 to 20 minutes, turning occasionally to brown the bacon. Serve and enjoy!
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Venison Tips and Rice --
INGREDIENTS
1 tablespoon vegetable oil
1 pound venison stew meat
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 small onion, chopped
1 (6.8 ounce) package beef flavored rice mix
DIRECTIONS
Heat the oil in a large skillet over medium-high heat. Add the venison chunks, and cook until nicely browned on the outside and almost cooked through.
Prepare the beef flavored rice mix according to package directions. While the rice is cooking, add the venison, green pepper, red pepper and onion. Simmer until rice is done and peppers are tender.
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Venison Stew --
INGREDIENTS
2 tablespoons vegetable oil
2 pounds venison stew meat
3 onions, chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 bay leaf
1/2 teaspoon dried thyme
1 tablespoon salt
3 cups water
7 small potatoes, peeled and quartered
1 pound parsnip, chopped
1/4 cup all-purpose flour
1/4 cup water
DIRECTIONS
In a large soup pot, deeply brown the meat in oil. Stir in onions, garlic. Worcestershire sauce, bay leaf, thyme, salt and 3 cups of water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
Stir in potatoes and parsnips; cook until tender. Combine flour and 1/4 cup water. Stir into the stew. Remove bay leaf before serving.
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Any venison recipes needed.?
If I get a roast, I put it in the crock pot with 1/2 cup of water and Lipton's French onion soup mix for slow 6 hrs. Melts in your mouth.
If its sausage, I brown it with green peppers and onion which have been sauteed in olive oil. Then add spaghetti sauce and pour over spaghetti.
Here you go.
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