I need some good venison recipes?

I've pulled some recipes from the net, and I have other recipes I've used for venison (pot-roast and stew), but on only my 2nd day deer hunting I managed to get a doe. I butchered her, and now have a boatload of venison. I'm aging steaks and a big roast (both cut from the hindquarters) in my fridge. The tougher cuts (stew meat, pot roasts, soup meat) are already downstairs in the freezer.





So I need recipes for the steaks, the roast (which is the entire haunch), and the tenderloin.I need some good venison recipes?
SMOTHERED VENISON STEAKS AND RICE





1 lb. venison steaks, cut to 5'; long x 2'; wide x 1/2'; thick


1 c. all-purpose flour seasoned with 1/2 tsp. garlic powder, 1/2 tsp. onion powder and salt and pepper to taste


1 c. buttermilk, or 1 egg and 1/2 c. milk


1 onion, thinly sliced


1 bell pepper, seeded and thinly sliced


Meat tenderizer


2 c. water


1'; cooking oil





Heat oven to 325 degrees. Sprinkle meat tenderizer on steaks and tenderize both sides with a meat mallet. Mix flour with seasonings. Dip steaks in flour then liquid then flour again. Fry quickly in 1'; quick oil in deep skillet. Turn once. Drain on paper towels. Meanwhile, cook onion and bell pepper in small amount of water in the microwave for 2 minutes. Place steaks in an 11 x 8 baking dish. Make a gravy in skillet by draining all but 2 tablespoons oil and adding 2 tablespoons seasoned flour and 2 cups water to skillet. Pour gravy over the meat and top with onions and bell pepper. Cover with foil and bake for 30 minutes. The last 5 minutes, remove foil. Serve with rice.


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VENISON PEPPER STEAK





2 tbsp. oil


1 lb. venison steak, cut in thin strips


2 tbsp. soy sauce


2 med. green peppers, chunked


2 med. onions, sliced


1 tbsp. cornstarch


1/2 c. beef broth





Place oil in 8 inch square dish. Cook on high 2 minutes. Stir in meat and soy sauce. Cook on high 3 to 4 minutes. Stir once. Push meat in center of dish. Place peppers and onions around sides of dish. Cover with wax paper. Cook on high 4 minutes. Meanwhile, blend cornstarch with broth; stir until smooth. Heat on high 2 to 3 minutes or until thickened. Stir once. Stir into meat mixture. Cook, uncovered, on high 1 to 2 minutes to heat. Good served over rice.


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ITALIAN ROAST VENISON





1 (3-5 lb.) venison roast


1 env. Lipton beefy onion soup


1 tbsp. crushed red pepper


1/2 - 1 c. water





Combine all ingredients in slow cooker. Cook on medium high for 5 to 6 hours or until meat balls apart easily with fork. Shred meat with fork and return to slow cooker for another 1 to 2 hours. Serve on hard rolls.


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ROAST VENISON IN MUSHROOM GRAVY





2 to 3 lb. roast (venison, caribou, bear, elk, even beef)


1 pkg. onion soup mix


1 to 2 cans mushrooms (4 oz.)


1 c. red wine





Heat oven to 325 degrees. Spread 1/2 the package of onion soup. Mix in bottom of roasting pan. Sprinkle rest of mix on top of roast. Pour mushrooms and wine over meat. Cover tight and bake in 325 degree oven for approximately 2 hours. Remove roast from pan. Add 2 cups cold water to pan. Mix 2 tablespoon cornstarch. In 1/2 cup of cold water. Add to gravy and bring to boil. Serve cut up meat and gravy over boiled noodles.


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VENISON TENDERLOIN WITH WINE SAUCE





SAUCE:





1 tbsp. red currant jelly


1/4 c. Japanese Plum wine


1/2 tsp. ground ginger





TENDERLOIN:





6-7 pieces venison or substitute 4 (6 oz.) steaks


1 tsp. crushed green peppercorns


1 tsp. ground black peppercorns


1 tsp. ground tarragon


1 tsp. ground cilantro


3 tbsp. butter





Mix green peppercorns, black pepper, tarragon and cilantro in bowl. Set aside spice mixture. Melt butter in pan. Dredge both sides of meat. Coat both sides of meat in spice mixture. Grill or broil meat. Do not overcook.





Sauce: Mix sauce ingredients in pan. Simmer 45 seconds, stir and blend thoroughly; keep warm.





Serve meat on heated plates. Spoon sauce over meat before serving.


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VENISON TERIYAKI WITH RICE





2 lbs. tenderloin steak, sliced into thin strips


3 tbsp. olive oil


3 tbsp. soy sauce


1/2 tsp. garlic powder


1 tbsp. lemon juice


1 tbsp. brown sugar


2 c. uncooked Minute Rice


1 (4 oz.) can mushrooms, drained


1 c. green peppers, sliced into strips


1 c. beef broth or beef bouillon





Add the olive oil and soy sauce to a wok or high-sided skillet, then stir in the garlic, lemon juice and brown sugar. Heat the wok or skillet on medium high heat until the liquid begins to steam. Add the tenderloin strips and stir fry them until they are almost cooked.





Meanwhile, prepared Minute Rice according to the package. Now add to the wok the drained mushrooms, green peppers and beef broth. Turn the heat down to medium, cover and slowly cook until everything is steaming hot. Then ladle over a bed of rice. Serves 4.


~~~~~~~~~~~~~~~~~~~~~~~~~I need some good venison recipes?
Thanks everyone who provided recipes (gravy-I guess yours is OK for those that don't like venison lol). It was hard to choose a best answer. I copied all the recipes into a Word file for future reference. Joanne, thanks for the link! Report Abuse

This is a good one;





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!


Serves 4.


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This one too;





Venison Roast





3 pounds boneless venison roast


1 large onion, sliced


1 tablespoon soy sauce


1 tablespoon Worcestershire sauce


1 tablespoon garlic salt (or you can use finely chopped garlic)


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.





* You can add potato, celery stalks and carrot to it too, it's delicious.





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I have tried venison many many ways and have not had a lot of luck until I tried this.





Take whatever cut of venison you have and place it into a large dutch oven. Add 2 bottles of your favorite beer, 1 cup good Kentucky whiskey, 1/2 cup of good vodka, 2 cans of Beef Broth. Salt and Pepper to taste.





Cover and cook at a simmer about 3 hours. Take the meat out and throw it away. Thicken the gravy and enjoy over your favorite potatoes or rice.
Congratulations.





Here are lots of recipes for you:





http://www.huntingpa.com/Deer%20recipes.鈥?/a>



For the tenderloin, try this: Cut it into medallions, about 1/2-3/4 inch thick.





Melt some butter in a skillet. Lay a few springs of fresh rosemary in the skillet. Quickly saute the medallions over the rosemary, turning once.





Be careful not to over-cook them. A minute or two on each side is all it takes.





If you don't like rosemary, substitute a couple of minced garlic cloves.





What about the loins themselves? Did you cut them out as single cuts, or make them into ribs instead? If whole, here's a great recipe I developed the other night. It's a take-off of Veal Oscar, made with venison:





Heat a skillet until very hot. Add a very small amount of olive oil (just enought to coat the pan). Sear a venison tenderloin on all sides, then finish in the oven to desired doneness.





Let the loin rest ten minutes, and cut into slices an inch thick. Lay them out on a greased sheet pan. Top each slice with a crabcake mixture, light on the breadcrumbs. Spoon Bearnaise sauce over each piece and pop under the broiler until the crab is heated through.





Garnish each ';Oscar'; with a couple of cooked asparagus tips.