Anyone know a good venison recipe??

Im going hunting for an axis doe on thursday and I was wondering if anyone knows some good venison recipes? Detailed instructions would be greatly appreciated.Anyone know a good venison recipe??
i love venison chilli





Makes 10 Servings


1 Serving = 1 Cup





INGREDIENTS





2 pounds venison


2 cups water


1 1/2 cups pinto beans, cooked


1 3/4 cups black beans


16 ounces tomato sauce


10 ounces tomatoes and green chilies


1 teaspoon garlic powder


3 teaspoons cumin


1 teaspoon oregano


4 teaspoons onion powder


2 teaspoons black pepper


2 teaspoons red pepper


3 teaspoons salt


10 tablespoons chili powder





DIRECTIONS





Brown meat.


Drain fat.


Mix in other ingredients.


Bring to a boil.


Put on low and simmer for at least one hour.





I usually let it simmer for 4 hours though...








deer jerky is delish too.


you can search deer jerky recipes and find one that fits youAnyone know a good venison recipe??
fried, but if you take it to a butcher you have to get some made into deer sausage. deer burgers are good. deer chili. how about deer jerky? thats good too. but however you get it done make sure to fry the tenderloins thats the best part of the deer. dip into egg and little mustard, place in flour and salt and pepper, then place into skillet until done.
VENISON IN WHISKY SAUCE;





6 venison cutlets or steaks


50g/2oz streaky bacon


1 onion


2 carrots


2 sticks celery


juice of 1 lemon


12 juniper berries


5ml/1 tsp dried marjoram or thyme


salt and black pepper


40g/1 and half oz butter


25g/1oz plain flour


150-300ml/ quarter-half pt stock or water


30ml/2 tbsp whisky


20ml/4 tsp cranberry sauce


juice of small orange





Beat the venison cutlets or steaks lightly, if necessary, to flatten them. Remove rind from the bacon and chop the rashers roughly. Peel and finely chop the onion, carrots and celery.


Rub the venison with about half the lemon juice. Crush the juniper berries in a small bowl. Mix with marjoram or thyme, and add a few twists of pepper; rub this mixture into both sides of each piece of venison.


Heat the butter in a flame-proof casserole dish and fry the bacon over a low heat until the fat runs. Turn up the heat and brown the venison on both sides, then remove from the casserole. Fry the onion, carrots and celery until they are lightly coloured; season with salt. Sprinkle the flour over the vegetables and cook over low heat until the mixture is light brown. Stir in the stock and the whisky, bring the sauce to simmering point. Put the venison back in the sauce, making sure that it just covers the top of the meat - if necessary add a little more stock.


Cover with a lid and cook in a preheated oven at 160C/325F/gas 3 for about 1 and a half hours or until the meat is tender. Remove the venison from the dish and keep hot. Add the cranberry sauce and orange juice to the sauce, adjust seasoning to taste, with the remaining lemon juice. Serve at once with the venison.


Serves 6











GAME SOUP WITH PORT;





450g/1lb stewing venison


1 large onion


1 parsnip or turnip


1 carrot


1 leek


3 sticks celery


225g/8oz mushrooms


75g/3 oz butter


1 bay leaf


pinch each dried thyme, marjoram and basil


salt and black pepper


1-2 cloves garlic


1.7litres/3pt water


50g/2oz plain flour


150ml/quarter pt port or burgundy





Cut the venison into 5-7cm/2-3in chunks, trimming of any fat. Peel and roughly chop the onion, parsnip or turnip and carrot. Wash the leek and the celery and chop roughly. Trim and thinly slice mushrooms.


Melt 25g/1oz of the butter in a large pan over moderate heat and fry the meat, turning it frequently, until it begins to colour. Add the onion, leek and ce3lery to the pan and brown evenly. Put the parsnip or turnip into the pan with the carrot, bay leaf, thyme, marjoram and basil. Season with salt and freshly ground pepper. Crush the garli and add to the pan. Pour in the water, which should be sufficient to cover the contents in the pan. Bring to the boil over high heat.


Remove any scum which rises to the surface, then add the mushrooms. Cover with a lid and simmer over low heat for about 2hrs or until the meat is tender.


Strain the stock through a fine sieve and leave it to cool slightly.


Remove the bay leaf , then puree the meat and veg in a food processor or liquidiser with a little of the soup. It should be quite thick.


Melt the remaining butter in a large clean pan over moderate heat; blend in the flour and cook, stirring continuously, until the roux is caramel coloured. Take the pan off the heat and gradually blend in the port and about 300ml/ half pt stock. Return the pan to the heat, bring the soup to simmering point, stirring all the time, then stir in the meat and veg. puree and about 900ml/1 and half pt of the remaining stock to make a thick soup. Heat the soup through over low heat for about 15 minutes and correct seasoning if necessary.


Serve with croutons.





Serves 6-8
I love smoke venison hind-quarter.. yummy. Specific instructions depends upon the type of smoker that you have... but boy is it tasty. It is my favorite way to eat venison.
Be sure to wash the meat thoroughly. Let the meat come to a full boil pour that water off to get that musky animal wild taste off.





You will need to boil the meat for 11/2hr in


2 onions


2 stalks of celery


2 large green bell peppers


3 large carrots


1TP black pepper


salt(optional)


Red Pepper (optional) to taste


1/2 cup of woreshire (sp) sauce


after the boiling remove the meat from off the stove top and bake in the oven until fork tender about 2hrs or more.


Enjoy!!!


P.S.


You can use this recipe for beef as well
3 T oil or butter


2 pound of cubed Venison


2 t salt


3 T flour


1 sliced onion


1 sliced green pepper


1 clove garlic minced


1/2 cup tomato sauce


2 T Worcestershire


1 T brown sugar


2 t paprika


1 cup water








place venison in bowl season with 2 t salt and toss in flour to coat......brown on all sides in oil,add onions ,green peppers and garlic....cook over med heat for 5 mins





mean while combine the tom sauce with remaining ingredients ...pour over venison and let cook at a simmer for 3 hours......serve with mashed potatoes,noodles or rice.





Good Luck on the hunt
I have lived and hunted it AXIS, in Texas for years , Axis is not deer meat or as u call it venison, it is a totally different animal, it doesn't even taste like venison ';Deer Meat';
Please don't kill and eat Bambi. Eat some carrots or pears instead.