Does anyone have any good recipes for Venison??

I absolutely love venison but I never really know what to do with it so I'd love it if anyone could suggest some good (but not too complex!) recipes. Thanks!!Does anyone have any good recipes for Venison??
Venison casserole





Serves 1











Preparation time less than 30 mins





Cooking time 10 to 30 mins























Ingredients


1 tbsp oil


1 tbsp plain flour


1 venison steak, cut into cubes


a few cloves


pinch of ground cinnamon


1 bay leaf


陆 sweet potato, peeled and diced


录 red onion, peeled and sliced


1 beef stock cube


splash of red wine


a few thyme leaves


splash of water


30g/1oz plain chocolate, melted


110g/4oz broccoli florets, cooked to serve


1 tbsp fresh herbs, chopped











Method


1. Heat the oil in a large non-stick saucepan.


2. Place the flour and venison into a bowl and toss to coat the venison in the flour.


3. Fry the venison cubes for a few minutes, to brown.


4. Add the cloves, cinnamon and bay leaf and heat for a minute to infuse the flavours.


5. Add the sweet potato and red onion and saut茅 for 6-8 minutes.


6. Crumble in the beef stock and add a splash of red wine, the thyme leaves and a splash of water to loosen.


7. Heat gently for a further 5-6 minutes, stirring occasionally.


8. Stir the melted chocolate into the pan and heat for a minute.


9. Remove from the heat and serve with the broccoli florets. Sprinkle with fresh herbs to finish.Does anyone have any good recipes for Venison??
I've cooked venison for many years as did my Mum before me and I still think this is my favourite.


Cut meat into bite sized pieces and roll in seasoned flour


In an oven proof dish, heat some oil and brown the meat with some chopped onions.


Add baby potatoes and diced swede (swede and venison is a marriage made in heaven).


Just cover with water, add seasoning, cover with water, either put on a lid or use tin foil and cook slowly in the oven for about 2-21/2 hours and then thicken the juices with a paste made from cornflour and water
As a daughter of a game warden and wife and mom of hunters, I have cooked my share of venison over the years.





Not exactly a recipe, here are lots of tips to help you make delicious venison.





The season Allspice is your favorite friend! Mix just a little bit (1/4 teaspoon) with your favorite rub or marinade and it makes the venison yum, yum, yum!





For stuffings, use apple walnut stuffing or cranberry onion stuffing. In other words, use your favorite bread stuffing and add natural ingredients like fruits or nuts to improve the flavor of the venison.





To mask the ';gamey'; taste, use slices of bacon draped over the meat...it will add moisture and flavor.





Lastly...onions! An onion added to a roast (not just venison but also beef, veal, pork, etc.) will make it tender.





What I like to do is to cut my roasts into layers. Add a combo rub of garlic powder, salt, pepper, allspice and let it sit for an hour, stuff with something like apple walnut stuffing, tie the layers together and plop it into a crockpot with an onion cut into halves and drape bacon over the roast. Add about three cups of water. Let that cook on low for 8 hours and serve it with mashed potatoes and a light gravy made from the juices, or just the juices itself.





Hope that helps you out!
The secret to good venison cooking is either long and slow or quick and barely cooked.





Make your self a sauce - for example a cumberland sauce or cranberry sauce, serve with mashed potatoes and salad.
soak in milk over-night. then try cutting in cubes and make a stew its great. but yes any way you cook beef. even venison stakes on the grill are good.
regular beef recipes just soak venison inmilk beforhand
You didn't say what kind of venison your choosing to cook, so I am offering different recipes. Hope you enjoy.





*******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.





VENISON TENDERLOIN STEAK


Venison tenderloin, sliced 1 inch thick


1 lb. mushrooms, sliced


1/4 lb. butter


1 onion, chopped


1/2 c. dry white wine


1/2 c. bouillon


Salt and pepper


1 tbsp. yellow mustard


1/2 tsp. minced parsley


1/2 tsp. thyme


Brown venison slices in butter and set meat aside. Saute mushrooms in butter, turning with a wooden spoon. Add onion, wine and salt and pepper to taste. Add bouillon, mustard and herbs. Bring to a boil and add venison slices. Simmer for 30 minutes.





********VENISON STROGANOFF (Iam cooking this one tonight)





4 c. meat cut in 1/4x1/4x1 1/2 inch strips (no fat) (if beef, use cheapest cut available)


1 c. chopped onions


2 c. sliced undrained canned mushrooms


2 cans beef stock or consomme


2 tbsp. flour


1 tsp. salt


Dash of nutmeg


2 c. sour cream


butter


Cook onions in butter in skillet until done. Separately, brown meat in butter, do not overcook. Combine meat, onions and mushrooms. Cook 10 minutes. Add consomme and cook 30 minutes.


Mix flour and seasonings with sour cream and add to mixture. Cook slowly about 2 hours or so. Serve over rice or noodles.





VENISON CASSEROLE


1 1/2 lbs. ground venison (may substitute ground beef)


1/2 c. chopped onion


1 tbsp. butter


1 (16 oz.) can tomato sauce


1 tsp. sugar


8 oz. pkg. noodles


1 c. cottage cheese


3 oz. pkg. cream cheese


1/4 c. sour cream


1/4 c. chopped green onion


1/4 c. chopped green pepper


1 tsp. salt


1/4 tsp. pepper


1/8 tsp. garlic powder


2 tbsp. melted butter


1/2 c. Parmesan cheese


Brown venison and onions in butter. Stir in tomato sauce and sugar; set aside. Boil noodles according to package directions; drain.


Combine cheeses, sour cream, green onions, green pepper, salt, pepper and garlic powder and set aside. Butter a 3 quart casserole dish; pour in half the mixture, layer half of the noodles, cover with all of the cheese mixture.


Top with remaining noodles; pour melted butter over casserole. Top with remaining meat sauce and sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes.
Amish Venison Pot Roast





Ingredients


3-4 lb. Venison roast


1 tbsp. oil


1/4 c. soy sauce


1 c. coffee


2 bay leaves


1 garlic clove, minced


1/2 tsp. oregano


2 onions, sliced





Directions


Sear roast in 1 tablespoon oil on all sides in heavy Dutch oven.


Pour sauce over meat.


Put half of onions on meat, the other half in sauce.


Cover and roast 4-5 hours at 325 degrees.
Become vegan. It's much healthier and you don't have to kill innocent animals.