Good venison recipes?

what is your favorite recipe for venison (HOW TO MAKE IT )Good venison recipes?
Venison Au Vin (Venison Au Vin)





1 Venison roast(4-6 lbs)


Or 4 steaks 2 Bay leaves


1/4 c Red wine vinegar


2 c Claret wine


1 Salt to taste


3 1/2 T Olive oil


2 cn Cream of mushroom soup(8oz)


1 1/2 c Water


1 Clove garlic minced


2 Medium onions chopped


1 1/2 t Worcestershire sauce





Mix the wine vinegar, water, salt, %26amp; 1/2 tspn of the worcestershire sauce. Pour this over the venison, cover, %26amp; refrigerate overnight or 8+ hours. Cover the bottom of a pan with the olive oil and heat over a medium heat. Add the garlic %26amp; onions. Saute until onions are clear. Meanwhile rub meat with salt, the cay- enne flakes, %26amp; worcestershire sauce. Place the venison into the pan and add the 2 cans of cream of mushroom soup. Cover and place in a preheated 325 degree F oven. Cook for 1/2 hour then add the wine %26amp; the Bay leaves. Cook for 2 more hours being sure to baste the meat every 20-30 minutes. When 10 minutes of cooking time is left, remove the cover and allow to brown!








On the page below


http://retete-culinare-diverse.ro/en/sea鈥?/a>


you will also find the recipes for


Venison with Almonds


Venison Lasagna


Venison Carpaccio


Roast Venison


Venison Barbecue


Curried Venison


Venison Picadillo


Hawaiian Venison





and more...Good venison recipes?
Maine Venison Stew serves 8





* 2 pounds venison stew meat


* 8 medium potatoes, peeled and cubed


* 3 medium onions, diced


* 3 stalks celery, diced


* 8 large carrots, peeled and diced


* 3 cubes beef bouillon


* 2 (14.5 ounce) cans beef broth


* 2 tablespoons browning and seasoning sauce


* 2 cups frozen green peas (optional)


* 2 cups fresh mushrooms, sliced (optional)


* salt and pepper to taste


* 1/2 cup cornstarch


* 1 cup water





DIRECTIONS





1. Combine the venison, potatoes, onions, celery, carrots, bouillon, broth, and seasoning sauce in a slow cooker. Pour in just enough water to cover. Turn to High and cook until the stew comes to a boil. Reduce heat to Low and continue cooking until the venison is tender, about 8 to 10 hours.


2. Ladle off any fat which has collected on the surface, then stir in the peas and mushrooms if using. Season to taste with salt and pepper. Whisk together the cornstarch and water. Stir this into the stew, increase heat to High, and cook until the stew has thickened








To remove as much fat as possible, try the following





Rather than ladling the fat off before you add the peas, mushrooms, and cornstarch, allow the stew to cool, then refrigerate overnight. The next day, the fat will have hardened on top and can be easily removed. Proceed by adding the remaining ingredients, and cooking until thickened.





OR





Venison Tenderloin SERVES 6





INGREDIENTS





* 4 pounds venison tenderloin


* 1 cup red wine


* 1/2 cup apple cider vinegar


* 1 medium onion, chopped


* 2 cloves garlic, crushed


* 2 bay leaves


* 2 sprigs fresh thyme


* 2 sprigs fresh rosemary








DIRECTIONS





1. Combine the red wine, cider vinegar, onion, garlic, bay leaves, thyme and rosemary in a medium bowl, and mix well. Transfer to a large resealable bag, and put the venison tenderloin into the bag. Close tightly, pressing out as much air as you can. Place meat in the refrigerator to marinate, turning two or three times, for at least 12 hours.


2. Preheat the oven to 325 degrees F (165 degrees C). Remove meat from marinade, and place on a roasting rack in a roasting pan.


3. Roast in the oven for 2 to 2 1/2 hours or to your desired degree of doneness. For medium rare, the internal temperature of the roast should be at least 150 degrees F (65 degrees C) when taken with a meat thermometer. Let the roast stand for 15 to 20 minutes before carving.


4. While the tenderloin roasts, heat marinade in a saucepan over medium heat. Simmer until the liquid is reduced by 1/3. Serve with venison.





OR





Steak N Gravy SERVES 4





INGREDIENTS





* 4 (4 ounce) venison steaks


* 1 cup all-purpose flour


* 2 tablespoons ground bay leaves


* 1 pinch salt and pepper


* 4 tablespoons olive oil, divided


* 1/2 onion, chopped


* 6 fresh mushrooms, sliced


* 1 tablespoon minced garlic


* 1 (10.5 ounce) can beef gravy


* 1/4 cup milk


DIRECTIONS





1. Cut all fat and gristle off the meat, and pound each steak out with a meat tenderizer until they are thin but not tearing. In a shallow bowl, combine flour, bay leaf, salt and pepper. Dredge steaks in the flour mixture until evenly coated.


2. Heat 1 tablespoon olive oil in a large heavy skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms and garlic, and cook until tender. Remove from skillet and set aside. Heat remaining oil, and fry each steak for 2 minutes on each side, or until golden brown. Return onion mixture to skillet. Stir in gravy and milk. Reduce heat, cover, and simmer for 30 to 40 minutes. Stir occasionally to prevent sticking.
BBQ on the grill, with Big Bob's BBQ sauce.
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.
fried deer is the best. put some batter oil and start frying