Does anyone have any good recipes for Venison (deer)????

My husband went hunting and got us a deer, and know I have about 30 or so pounds of meat and Have no idea how to cook it. I have gorund meat, tenderloins and a roast! Any ideas on how to cook it?Does anyone have any good recipes for Venison (deer)????
Ground Venison Meatloaf





Since venison is leaner than other red meats, ground pork has been added for extra richness. Serve as a main course or in small slices, chilled, as an appetizer.





1 tablespoon vegetable oil


1 large onion, finely chopped


1 1/2 pounds ground venison


3/4 pound ground pork


1/2 cup soft fresh bread crumbs


1/3 cup milk


1 teaspoon salt


3/4 teaspoon rubbed sage


1/2 teaspoon ground allspice


1/4 teaspoon pepper


1/3 cup plum jam, finely chopped


2 tablespoons bourbon


1 large egg


Preheat oven to 350*F (175*C). Lightly grease a 9 x 5 x 3-inch loaf pan; set aside.


Heat oil in large skillet over low heat. Add onion; cook, stirring frequently, until softened, 7 to 10 minutes. Transfer to large bowl. cool to room temperature. Add venison, pork, bread crumbs, milk. salt, sage, allspice, pepper, jam, bourbon and egg; mix well to combine.


Transfer mixture to prepared loaf pan. Pack down and smooth top. Cover with aluminum foil.


Bake for 1 hour or until firm and cooked through. Cool 10 minutes in pan. Carefully drain. Invert loaf onto serving platter. Serve hot, at room temperature or chilled.


Makes 8 servings.





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Venison Steak





In skillet put 1-2 Tablespoons of virgin olive oil. Get pan very hot over high flame. Fry steak 45 seconds to 1.5 minutes per side, turning only once. Serve hot and juicy. Steak will have pink to barely pink center. Salt and pepper to taste.





4 ways to Jazz it up:





Season steak in pan with sausage seasoning on each side. Steak will taste similar to a pork chop and is super in a biscuit sandwich, with eggs, with candied yam, with a baked sweet potato, with applesauce, or with long grain and wild rice.


As virgin olive oil heats for basic recipe, toss in a pinch of rosemary. In a short time, the olive oil will absorb the rosemary oil and flavor. Remove rosemary and fry steaks as in basic recipe.


Serve hot steaks with a pat of garlic butter on top, or butter seasoned with favorite herbs. Or put a dollop of warm sour cream and fresh chopped chives. Or even a dollop of warm Red Current Jelly on top, or on the side.


Marinate steaks for 30 minutes in Worcestershire Sauce with a splash of Liquid Smoke. Salt and pepper. Fry as in Basic Recipe or fry in butter. Add onions and green peppers for stir fry, if desired.





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Ground Venison Burgers


PREP 15 min.


COOK 15 min.


TOTAL 30 min





INGREDIENTS:


1/3 cup mayonnaise


1 teaspoon lime juice


1 teaspoon Dijon mustard


1/2 teaspoon grated lime peel


1/3 cup chopped green onions


3 tablespoons plain yogurt


2 tablespoons finely chopped jalapeno pepper*


1/2 teaspoon salt


1/2 teaspoon pepper


2 pounds ground venison


8 hamburger buns, split


8 slices pepper Jack cheese








DIRECTIONS:





In a small bowl, combine the mayonnaise, lime juice, mustard and lime peel; cover and refrigerate until serving.





In a bowl, combine the onions, yogurt, jalapeno, salt and pepper. Crumble meat over mixture and mix well. Shape into eight patties. Pan-fry, grill or broil until meat is no longer pink. Serve on buns; top with cheese and mayonnaise mixture. Yield: 8 servings.Does anyone have any good recipes for Venison (deer)????
Bambirritos - burrito made with ground venison


Buckos - taco made with ground venison
BARBECUE VENISON





3 to 4 lb. venison (well trimmed)


3 tbsp. bacon drippings


1/2 to 1 slice onion


2 tbsp. green pepper (optional)


1 c. catsup


1 1/2 tsp. salt


1 1/2 tsp. celery seed


3 tbsp. brown sugar


3 tbsp. lemon juice


2 1/2 tsp. dry mustard


1/2 to 3/4 c. water





Brown venison in bacon drippings. Pour off fat. Mix remaining ingredients together and pour over meat in crockpot. Cook 10 to 12 hours on low. Thicken sauce with 2 tablespoons cornstarch in 1/4 cup cold water. Shred meat on plate with 2 forks.


If returned to crockpot for 10 to 15 more minutes it absorbs more of the sauce.
I have made Deer roasts for my big brothers/dad/uncles for years.


Take the roast and make small slits all over it, insert slices of garlic cloves into each hole. Wrap the entire roast in bacon; place in a pan with carrots, celery, and potatos. Salt and pepper,barely cover with apple juice and bake until tender.


This is a GREAT roast; takes away SOME of the gamey taste, but chock full of flavor!!
Venison Salisbury Steak





Ingredients-


1/4 cup oil


1 pound venison, cut into cubes


1 (16 ounce) package buttery round crackers, crushed fine


1/4 teaspoon garlic powder, or to taste


onion salt, or to taste


salt and pepper to taste


2 cubes beef bouillon


1 cup boiling water


1 egg


1 medium onion, sliced


1 (4.5 ounce) can sliced mushrooms


1 tablespoon cornstarch


1/4 cup cold water








Preparation-


Heat oil in a heavy skillet, over medium to medium-high heat. In a large bowl, stir together the crushed crackers, garlic powder, onion salt, salt and pepper. Beat the egg in a small bowl.


Dip the venison cubes into the egg, then into the crumb mixture to coat. Fry in the hot oil until browned on all sides. Dissolve the bouillon cubes in the boiling water and pour into the pan. Add the onions and mushrooms. Lower heat, cover and cook until the meat is tender, about 15 minutes - add more water as needed. Dissolve cornstarch in cold water, and stir into the sauce. Bring to a boil and cook until thickened.
Marinate!!!! I alway marinate venison in one bottle of italian dressing mixed with lots of soy sauce for at least 24 hours before cooking it. Once it's marinated and tender you cook it the same way you would beef or chicken. Chop onions and add pieces of bacon to the pan as well...yum!!
Cook the tenderloin the same way you would a nice beef steak. I do mine on the grill with just salt and freshly ground pepper. Cook it no more than medium (rare or medium rare is best).


Use the ground venison exactly the same way you would ground beef. If no fat was added when it was ground it will be extremely dry and lean so take that into account.


Do the roast in the crock pot using any recipe you like for chuck roast.





Bert
I like to load a skillet up with onions and cook them down until soft. Then throw in some garlic and pepper. Next throw in the meat cut into small chunks and cover the skillet, mixing occasionally. Cook on low heat for about an hour and add salt at the end. I absolutely love it this way! You can add some other seasonings if you like but I think just the ones I mentioned are enough.





I don't really care for the ground meat or the sausage because of the suet but just remember that Venison has very little fat so you have to be careful about drying it out.
http://internationalhunters.homestead.co鈥?/a>





There are lots of different recipes to choose from, I think the venison chili looks pretty good.
grill the tenderloin-make sure you keep it basted with butter because it will dry out quickly.--


You will enjoy the venison!