Does anyone have good, easy venison recipes?

Grilled Venison Backstrap





2 pounds venison backstrap (tenderloin), cut into 2 inch chunks


1 quart apple cider


1 1/2 pounds thick sliced bacon


2 (12 ounce) bottles barbecue sauce, your choice





Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.


Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.


Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!











Fried Venison Backstrap





1 (2 pound) venison backstrap, cut into 1/4 inch thick slices


2 cups milk


2 tablespoons hot pepper sauce


2 eggs


1/2 cup milk


3 cups all-purpose flour


2 tablespoons salt


1 tablespoon ground black pepper


3 cups vegetable oil for frying








Place the venison slices into a shallow bowl and pour in the milk and hot sauce. Stir to coat, then cover and marinate for 1 hour.


Heat the vegetable oil in an electric skillet to 325 degrees F (165 degrees C). In a shallow bowl, whisk together the eggs and milk. In a separate bowl, stir together the flour, salt and pepper.


Dip the venison slices into the flour, then into the egg and milk, then back into the flour. Shake off excess flour. Fry in the hot oil until lightly browned on each side, about 3 minutes. Remove with tongs and drain briefly on paper towels before serving.Does anyone have good, easy venison recipes?
Oven-Braised Venison Ragout





Ingredients:





3 lb. boneless venison such as rump pot roast,


sirloin tip or top round, cut into 1 1/2-inch


cubes





2 Tbs. all-purpose flour





2 Tbs. olive oil





3 oz. pancetta, finely chopped





1 yellow onion, finely chopped





6 fresh flat-leaf parsley sprigs





3 fresh thyme sprigs





2 bay leaves





4 garlic cloves, minced





1 1/2 cups dry red wine such as Barolo,


Cabernet Sauvignon or C么tes-du-Rh么ne





4 cups chicken, beef or veal broth





1 Tbs. tomato paste





1 lb. pearl onions





2 Tbs. unsalted butter





1 lb. small fresh button mushrooms, brushed


clean





2 Tbs. chopped fresh flat-leaf parsley





Salt and freshly ground pepper, to taste


Directions:





Preheat an oven to 350掳F. Place the venison in a bowl, sprinkle with the flour and toss together.





In a large Dutch oven over medium heat, warm 1 Tbs. of the olive oil. Add the pancetta and onion and saut茅 until the onion is soft, about 10 minutes. Using a slotted spoon, transfer to a plate. Increase the heat to medium-high and add the remaining 1 Tbs. oil. Working in batches, add the venison and cook, turning occasionally, until golden brown on all sides, 10 to 15 minutes.





Using kitchen string, tie the parsley and thyme sprigs and bay leaves into a bundle. Return the onion and pancetta to the pan along with the herb bundle and the garlic. Increase the heat to high and pour in the wine. Bring to a boil, stirring to scrape up any browned bits from the pan bottom, and boil until the wine is reduced by half, about 5 minutes. Add the broth and tomato paste and bring to a boil. Cover, place in the oven and cook until the venison can be easily pierced with a knife, about 1 1/2 hours.





Meanwhile, in a saucepan, combine the pearl onions with water to cover. Bring to a boil and boil for 2 minutes. Drain, rinse and drain again. Trim off the root end of each onion, then cut a shallow X in each trimmed end. Squeeze each onion gently to slip off the skin. Set aside.





In a fry pan over medium-high heat, melt 1 Tbs. of the butter. Add the mushrooms and cook, stirring occasionally, until lightly golden, about 10 minutes. Transfer to a plate. Melt the remaining 1 Tbs. butter in the same pan. Add the pearl onions and cook over medium heat, stirring occasionally, until lightly golden, about 10 minutes. Set aside.





When the venison is tender, remove it from the oven and add the onions. Place over medium heat and bring to a simmer. Cook, uncovered, until the onions are tender, about 20 minutes. Add the mushrooms and stir to heat through. Discard the herb bundle. Stir in the chopped parsley and season with salt and pepper. Serve immediately. Serves 6.Does anyone have good, easy venison recipes?
Fry it , beat an egg and dip it in that then dip it in some flour to coat it, put in hot oil for about 15 mins