Venison recipes?

I've done the chicken fried, chili and stew. Looking for something different. Thanks!Venison recipes?
It would be nice if 'lou' would read the question before offering allrecipes.com for each one. Actually submitting a recipe now and then would be nice (for those 2 points) as well.





';Christmas Meat Pie'; - 6 to 8 servings





1 lb. ground pork


1 lb. ground venison


3 cups water


2 medium onions; chopped


1 medium carrot; chopped


2 tbsp. beef gravy mix


2 tsp. dried thyme


2 tsp. ground mustard


3 garlic cloves; minced


1 tsp. rubbed sage


1 tsp. pepper


1/2 tsp. salt


3 cups hot mashed potatoes (prepared without butter or milk)


Pastry for double-crust pie (9';)


Milk





In a large skillet, cook pork and venison over medium heat until no longer pink; drain. Stir in water, onions, carrot, gravy mix, thyme, mustard, garlic, sage, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until vegetables are tender, stirring occasionally. Drain; stir in potatoes.


Line a 9'; deep-dish pie plate with bottom pastry; trim even with edge. Add meat mixture. Roll out remaining pastry to fit top of pie. Make decorative cutouts or slits in pastry; place over filling. Trim, seal and flute edges.


Brush pastry and cutouts with milk; place cutouts on the pie. Bake at 400* - 15 minutes. Reduce heat to 350*; bake 35-40 minutes longer or until golden brown.Venison recipes?
Venison Diablo





1 lb. Tenderloin of venison or what you have works


1 cup dry red wine


2 Tablespoons Dijon mustard


2 tablespoons cracked black pepper


1 Tablespoon oil


1-2 tablespoons butter





Marinate tenderloin in red wine for an hour or so, pour off and reserve liquid. Spread the mustard on the meat and roll in peppercorns to coat.





Sauté the tenderloin in hot oil until rare, about 10 minutes. Remove from heat; if you wish your meat to be cooked a little more you can finish it in the oven at 375 for another 10 minutes.





Return the used marinade to the sauté pan, and reduce it until it starts to thicken. Add butter, one tablespoon at a time and whisk. Taste for seasoning.





You can strain it, if you wish your sauce to be smooth. Slice tenderloin thinly and arrange on a platter, pouring the sauce over top.
CROCK POT VENISON BARBECUE





Yield: 7 servings





3 lb Venison stew meat


1 c Onion, diced


4 Garlic cloves, chopped


1 c Red wine vinegar


1/2 c Worcestershire sauce


2 tsp Seasoning for meat


2 tsp Seasoned salt


1 lb bacon


2 c Catsup


1/2 c Molasses


1/2 c Brown sugar





Place venison, onion, garlic, vinegar, Worcestershire sauce and


seasoning in crock pot. Cook on high for 1 to 2 hours until meat is cooked. Cook bacon and crumble or chop. Add bacon, catsup, molasses and brown sugar.





Turn crock pot on low and heat for the rest of the day. Serve over rice potatoes or toast.





NOTE: Venison can be substituted with any red meat, just cut in 1-inch cubes.


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SNIPPETS OF VENISON





Yield: 2-3 servings





3/4 lb Best venison trimmings


1/ 4 cup Cider


1/2 cup Good stock


6 oz Mushrooms


1 bunch Chives


Garlic


Juniper berries


Unsalted butter


1/2 cup Sour cream or yogurt





Cut the meat into strips about the size of your thumb - if possible. Some of the trimmings may, of course, be slightly ragged, triangular or cubed but this is the size and shape to aim for. Dust with coarsely ground black pepper and 3 to 4 crushed juniper berries, moisten with the cider, cover and leave to marinate for 24 hours. Crush a garlic clove, mix it with the sour cream or yoghurt and leave it to infuse in a cool place for 24 hours.


Carefully drain and dry the venison, reserving the marinade. Slice the mushrooms thickly and saute them in a little very hot butter. Remove and keep hot. Then saute the venison briefly, searing it nicely but keeping it succulent and pink within - 2 minutes is plenty. Then let the venison rest in a low oven where it will go on cooking a little without toughening.


Start making the sauce straight away or wait for several minutes if you want the meat to lose its pinkness.





To make the sauce, let the marinade liquid and the stock bubble away in the frying pan until reduced to just 2 or 3 spoonfuls. Blend in any juices that the venison has exuded and bubble again briefly. Then beat in the garlic-flavoured sour cream, away from the heat. Return the pan to a low flame to warm the sauce. Season well, scatter with chopped chives and serve on very hot plates.





Source: Philippa Davenport in “Country Living” (British), November 1988.


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Venison Parmesan





Recipe By : Outdoor Life Magazine





1 pound venison steak -- 1/4 inch thick


salt and pepper


1 egg


2 teaspoons water


1/2 cup grated parmesan cheese


1/2 cup fine dry breadcrumbs


1/4 cup olive oil


1 onion -- finely chopped


2 tablespoons butter


1 6oz-can tomato paste


2 cups hot water


1 teaspoon salt


1/2 teaspoon marjoram leaves


1/2 pound mozzarella cheese -- sliced





Cut steak into 6 or 8 pieces. Sprinkle with salt and pepper. Beat egg with 2 tablespoons water. Combine parmesan cheese with breadcrumbs, mixing well.


Dip meat in egg, then roll in bread crumb mixture. Heat oil in large


skillet and fry 3 pieces at a time until brown. Lay in 13x9 inch baking pan. Saute onion in butter and reserved drippings until soft. Add tomato paste, hot water, salt and marjoram. Boilk a few minutes, stirring well. Pour 3/4 cup sauce over steaks. Top with thin slices of mozzarella cheese, then pour remaining sauce over cheese. Bake at 350 degrees for about 30 minutes.


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Venison Grillades





Recipe By : Peter Freeman





5 pounds venison -- sliced 1/2'; thick


1 cup flour


1 cup vegetable oil


3 cups onions -- chopped


1 1/2 cups green onions -- chopped


1 1/2 cups celery -- chopped


1 1/2 cups green peppers -- chopped


2 bay leaves


1 cup red wine


2 cans beef bouillon


15 ounces crushed tomatoes


15 ounces tomato puree


15 ounces Rotel diced tomatoes and chiles


2 teaspoons white pepper


1 1/2 teaspoons black pepper


1/2 teaspoon cayenne pepper


3 teaspoons salt


1/2 teaspoon thyme


1/2 teaspoon basil


3 teaspoons worcestershire sauce


grits





Pound venison strips to 1/4 inch thick.


On a well greased grill, brown meat on both sides, cut into manageable sized pieces and set aside.


In a 12 quart pot, combine oil and flour. Stir continously over medium high heat until roux is a rich brown color, the darker the better.


As soon as roux is ready, add onions and continue to stir 1 to 2 minutes.


Add rest of vegetables, stirring as needed until onions are clear.


Slowly add boullion to mixture, stirring thoroughly. If added too quickly, roux will separate. When mixture has stabilized, add tomatoes and simmer for 10 minutes.


Add wine and meat, including whatever drippings have accumulated since grilling.


Cover pot and simmer until meat is just tender, (1-2 hours) stirring occasionally. Add seasonings and simmer 20 minutes more. Serve over grits.


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Venison (Deer-Elk-Etc.) Swiss Steak


Categories: Wildgame


Yield: 8 servings





3 lb Venison, round steak


1/2 c Flour, for dredging


1/2 ts Salt, for dredging


1 ts Dry mustard


1/2 ts Black pepper, for dredging


1 tb Bacon grease


1 sl Bacon, fry crisp %26amp; crumble


1 cn Stewed tomatoes


1 md Onion, chopped fine


1 lg Carrot, chopped fine


12 oz Beer, dark beer is best


1 tb Worcestershire sauce


1/2 ts Marjoram, or thyme


2 c Beef bouillon


1 tb Brown sugar


Salt %26amp; pepper to taste





Dredge your meat pieces in salted and peppered flour with the dry mustard sprinkled over it and brown pieces in bacon grease. Put in covered casserole or crock pot and cover with a mixture of all the other ingredients. Add enough liquid (stock or water) to make sure pieces will be under. Bake covered at 300 degrees F. for 2 1/2-3 hrs until meat is tender. Take off cover and bake until sauce is good and thick.


Recipe by: Outdoors Recipe Page
http://www.google.com/search?hl=en%26amp;q=+Ve…





there are alot to choose from here





hope this helps
There is nothing better than venison cooked over an open fire.
This one is great.....





1 cup roux, recipe follows


2 cups chopped onions


1 cup chopped celery


1 cup chopped bell peppers


1 tablespoon minced garlic


3 bay leaves


Pinch cayenne


Essence, recipe follows


1 pound andouille, cut into 1-inch pieces


Salt and pepper


6 cups venison stock


1 1/2 pounds bottom round cut of venison (or any cut, except for the loin and rib area), cut into 1-inch pieces


1/4 cup finely chopped parsley


1/2 cup chopped green onions


3 cups cooked white rice


2 tablespoons chopped green onions





In a large stockpot, add the roux. Add the onions, celery, and bell peppers and stir constantly for 4 to 5 minutes, or until the vegetables are wilted. Add the garlic, bay leaves, cayenne, Essence, and sausage. Season with salt and pepper. Add the stock and mix until thoroughly incorporated. Bring the liquid up to a boil and reduce the heat to low. Cook for 2 hours, stirring occasionally.





Season the venison and add to the pot. Simmer for 1 hour. Skim off any fat that rises to the surface. Add the parsley and green onions. Season with salt and pepper, if needed. Ladle the gumbo into a bowl and top with rice. Garnish with green onions and Essence.





Roux:


1 cup vegetable oil


1 cup flour


Essence





In a large pot, heat the oil. When the oil is almost smoking, whisk in the flour. Cook the roux for 12 to 15 minutes, stirring constantly for a dark roux.








Venison stock:


7 pounds venison marrow bones, sawed into 2-inch pieces


1 (6-ounce) can tomato paste


2 cups chopped onions


1 cup chopped celery


1 cup chopped carrots


2 cups Claret wine


20 peppercorns


5 garlic cloves, peeled


5 bay leaves


1 teaspoon dried leaf thyme


1 1/2 gallons water





Preheat the oven to 400 degrees F.





Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stockpot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones.
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