Favorite venison recipe, please?

Thanks.Favorite venison recipe, please?
Marinated Backstrap put on the grill and cooked medium rare and wash it down with a good bottle of Merlot. Favorite venison recipe, please?
This one;





Slow Cooker Venison Roast - simple and tasty,





3 pounds boneless venison roast


1 large onion, sliced


1 tablespoon soy sauce


1 tablespoon Worcestershire sauce


1 tablespoon garlic salt


1/4 teaspoon ground black pepper


1 (1 ounce) package dry onion soup mix


1 (10.75 ounce) can condensed cream of mushroom soup





Put cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper.


In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on Low setting for 6 hours. serves 6


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BBQ Venison meatloaf:





1lb ground venison


1/4-1/3 cup BBQ sauce (bottled or home-made)


1/2 cup bread crumbs


1 egg


salt and pepper





Mix everything together, form it into a loaf shape, brush a bit more of the sauce over the top, and bake at 350* for about an hour or until thoroughly cooked. I usually cook this on a foil-lined cookie sheet rather than in a loaf pan. The same mix also makes great burgers- just form it into patties and put them on a medium grill until they're thoroughly cooked- usually about 20 minutes on my grill. Top with mozzarella cheese and a little more of the BBQ sauce, and enjoy!





















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Venison Tenderloin





Marinade:


Wine


Garlic


Flaked hot peppers


Soy sauce





Venison tenderloin


Seasoned flour


Oil





Marinate meat and cut up into pieces, size by your preference. Dredge with a thin layer of the seasoned flour. Cook through in hot oil, flipping periodically until all of the pieces are brown. The flour creates a nice crispy texture.





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Venison Stroganoff


(Chelsea Herrick)








Extra virgin olive oil


Venison steaks or roast


Cooked noodles or rice


Coating mixture:


Flour


Onion powder


Garlic powder


Salt


Pepper








Sauce:


Chopped onions


Chopped garlic


Worchester sauce


2 cans of beef broth


16 oz of sliced mushrooms


Water





Cut the venison into approximate three inch strips or chunks; be sure to remove all of the fat and connective tissue off of the meat. Mix flour, garlic powder, and onion powder in a bowl, this will help form the sauce. Dredge the cut meat into this mixture, making sure to create a thick coating on its entire surface.





Using a large saucepan or electric skillet, heat extra virgin olive oil until it is almost sizzling. Once the meat is fully coated, brown it in the pan for approximately three minutes, or until fully browned. After all of the venison is browned, add the rest of the coating mixture to the pan. Mix in chopped onions and garlic, water and two cans of beef broth. Placing the lid on the pan, allow the food to simmer for approximately one hour. Add 16 oz of sliced onions and simmer until they are tender, approximately 5 minutes. Finally stir in 8 oz of sour cream and cooked noodles, allowing them to sit a couple of minutes for them to fully set. Serve over cooked noodles or rice.











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Provencal Style Venison Stew


Marinade





6 ounces of olive oil


One sliced carrot


One sliced onion


1/2 head of celery, cut into one inch chunks


1/2 cup white wine


1/2 cup wine vinegar


4 or 5 stalks of parsley


4 shallots


3 cloves of garlic


1 teaspoon dried thyme


2 bay leaves


1 teaspoon rosemary


6 black peppercorns


Salt








Heat the olive oil and brown slightly the carrot, onion, and celery. Add the remaining ingredients to the browned vegetables. Simmer for 30 minutes. Permit to cool and then use as a marinade.





Ingredients





3 pounds of venison roast, cut into large slices


2 tablespoons bacon fat


Fresh herbs (use thyme, rosemary, oregano, marjoram) about 1/2 cup total


3 cloves of garlic, crushed


1/4 pound of bacon cut into cubes


3 or 4 carrots


3/4 pound pitted olives, black and green mixed (not canned olives but kalamati, nicoise, ascolane, picholines, etc. - to pit, pound olive with a mallet, cut the pit from the olive)


Salt and pepper


3 or 4 chopped tomatoes








Directions





Marinate the venison in the marinade for at least 24 hours.





Remove the venison from the marinade, reserving it, and saut茅 the meat in the bacon fat, cooking both sides. Put the meat in an oven proof casserole. Pour the marinade over it. Add a bit more wine if necessary. Add the fresh herbs, the garlic, the bacon, the carrots and the olives. If the olives are salty, you probably won't need more salt.





Cover the meat with tin foil. Put the lid on the casserole. Bake in a slow oven (about 275 degrees F) for at least 3 hours, or until meat is tender. Ten minutes before serving, defat the sauce and add the tomatoes.





Serve with lots of egg noodles, dressed with a bit of olive oil and parmesan cheese and a ladle of sauce from the stew.





Notes





If you prefer, you may use red wine in the marinade rather than white wine.









Deer chili





2lbs of ';deer-dog';


1 can kidney beans


1 can black beans


1 can stewed tomatoes


1/4 diced onion


and a dash of chili powder, garlic, oregano, salt, Tabasco, and cayenne pepper......YE-OW!





Let all that simmer in a crockpot at least 4 hours (precook the ground deer, of course) and eat up!
Finger steaks. Cut off all fat and cut into little chunks. Toss in seasoned flour and then fry in peanut oil. After frying pieces, put aside and use some of the remaining flour and add some milk to oil and make a gravy. Make some mashed potatoes and have some cleaned green onions and chow down.
Fried backstrap.





Salt Pepper


egg


flour


back strap.





beat eggs


dip back strap in egg yoke then in flour


fry in sautee pan with butter and season with salt %26amp; pepper or cracked peppercorn


add sauteed mushrooms and onions





simple, fast and tasty


yummy