Does anyone out there have a good recipe for venison?

A few weeks ago I had some smoked venison steaks, they were the best I've even had. I'd forgotten how much I like venison. I hope these recipes work for you. Enjoy!!





GOOD VENISON STEW





Serves 4-6 people


2 lbs cubed (1';) venison


4 large potatoes peeled and cubed


4 - 5 large carrots, cut into 1'; pieces


2 large onions cut into med size pieces


2 Tablespoons salt


1/2 Tablespoon pepper


3 whole bay leaves


3 beef bouillon cubes


pinch of sage


pinch of garlic





Place all veggies in large stock pot add 1 Tablespoon salt, 1/2 Tablespoon pepper, pinch of sage and garlic cover with water. Bring to a boil then reduce heat to simmer.


Now in another large sauce pan or stock pot cover venison with water and add 1 Tablespoon salt.





Bring up to a boil, then reduce heat.





Turn down to simmer for another 10 min.





Drain venison and rinse briefly then combine it with the veggies. Add 3 beef bouillon cubes, and 3 bay leaves.





Bring to a simmer, adding a little water as needed.





This stew is best cooked for several hours or even all day so start it early in the day.Does anyone out there have a good recipe for venison?
It really depends on the size of the deer. If its small the meat will be more tender and more of a mild flavor, in this case you can cook it the way you would beef. If its from a big deer it will have a stronger flavor that many people don't like and the meat will be tougher. In this case I would use it for a stew or if you have ground venison you can mix it with some ground pork or beef and make some meatballs of German style burgers with gravy. If you want to e mail me with more info on the venison I can help you out. mikeschildt@optonline.netDoes anyone out there have a good recipe for venison?
If it's not a top cut, you might consider grinding it up and mixing it with ground chuck for some very tasty venison burgers.
After marinating it for two or three days in soy sauce and meat tenderizer, and A1 sauce with a little vinegar and some Italian sauce all mixed up in a big bowl, Each day turn meat over and let set in fridge. Then you get two big onions chopped up and garlic pieces, Cook till brown in little oil in heavy pot, when brown add venison that has been cut up into small pieces. Cook for two hours adding little water at a time when needed. Cook till tender.Hope this helps.
Roast Loin of Venison with Cranberries





2 thick slices of lemon


2 thick slices of orange


2 slices of peeled fresh ginger


1 1/2 cups sugar


1 small bay leaf


2 cups fresh cranberries


4 pounds boneless loin of venison, at room temperature


2 tablespoons olive oil


1 teaspoon salt


1 1/4 teaspoons freshly ground pepper


3/4 teaspoon finely chopped juniper berries


2 cups dry red wine


2 cups beef or venison stock


2 tablespoons cold butter, cut into pieces


Fresh thyme sprigs, for garnish





In a medium nonreactive saucepan, combine the lemon, orange, ginger,


sugar and bay leaf with 1 cup of cold water. Bring to a boil over


high heat, stirring to dissolve the sugar. Reduce the heat to


moderate and boil, uncovered, until syrupy, 10 to 15 minutes.





Stir in the cranberries, then remove from heat and cool. Transfer


the mixture to a glass container, coer and refrigerate for 1 to 2


days, stirring once or twice during that time.





Preheat the oven to 400F. Rub the venison with the olive oil, 3/4


teaspoon of the salt, 1 teaspoon of the pepper and 1/2 teaspoon of


the chopped juniper berries, pressing the seasonings into the meat.


Set the loin on a rack in a roasting pan and roast, basting frequently


with the pan juices, until medium-rare (about 135F on a meat


thermometer), 25 to 30 minutes. Cover the venison loosely with


foil and set aside for 10 to 15 minutes before carving.





Meanwhile, remove and discard the bay leaf and the lemon, orange


and ginger slices from the cranberries. In a food processor or


blender, puree half the cranberries and half the liquid until


smooth.





In a medium nonreactive saucepan, boil the wine over high heat


until reduced to 1/2 cup, about 5 mintues. Add the stock and bring


to a boil. Add the cranberry puree, reduce the heat to low and


simmer, uncovered, until slightly thickened, about 10 minutes.


Remove from heat.





Strain the remaining whole cranberries and add them to the sauce


with the remaining 1/4 teaspoon each of salt, pepper and chopped


juniper berries. Swirl in the cold butter.





Slice the venison thinly (stir any juices into the sauce) and serve


wtih the sauce, reheated if necessary.
Yes, this MAY sound weird, but it's really good and takes away an over abundace of gaminess while leaving a great ';wild'; flavor.


One part Soy Sauce, half as much oil, Chopped ginger and garlic to your taste, along with some pepper if you like. (No salt because of the Soy Sauce). Marinate for at least 30 min., but preferably a couple of hours. You can also leave overnight. The oil will not allow it to get too strong.
cook it just like you cook a beef roast....cook it all day so that it will eventually fall apart.....you can also bbq it, and put bbq sause on it.