BEEF AND VENISON BOURGUIGNON
I have only used this recipe with venison steaks; it disguises the gamey flavor. This is not as difficult as it seems. I guarantee you will get raving complements if you try it.
MEAT MIXTURE:
1/2 to 1 lb. bacon, cut into strips 1/4 x 1 1/2 inch long
1 tbsp. olive oil
3-5 lbs. lean stewing beef or venison steak, cut in 2-inch cubes
2-3 sliced carrots
2 sm. onions, cut into ringlets
1 tsp. salt
1/4 tsp. pepper
2 tbsp. flour
Cook bacon until crispy, then add olive oil to saute bacon. Remove bacon. Saute beef or venison in ';hot, smoking'; oil. (Use dried beef and venison as it will brown nicer.) Remove meat. Saute carrot, onions in same fat. Add vegetables to beef mixture. Throw out remaining fat. Sprinkle meat mixture with flour and seasonings. Toss lightly in uncovered casserole dish in oven at 450 degrees for 4 minutes, mix. Return to oven for 4 minutes, mix again. Reduce temperature to 325 degrees.
WINE MIXTURE:
3 c. red wine (inexpensive)
2-3 c. beef stock or bouillon
1 tbsp. tomato paste
2 cloves garlic, mashed
1/2 tsp. thyme
Bay leaf, crumbled
1 lg. onion, chopped and sauteed
1 lb. mushrooms, quartered and sauteed
Prepare 1/2 cup wine with remaining ingredients, mix well. Pour over meat. Combine remaining wine with bouillon. Mix into meat mixture so that it is covered. Cook slowly at 325 degrees for 2 1/2 to 3 hours until meat is tender.
When ready to serve, saute mushrooms and onions. Distribute evenly over meat. Serve with mashed potatoes, noodles or rice. Decorate with parsley.What are some good recipes for venison?
My parents eat a lot of venison, and my favorite recipe from my mom is venison spaghetti. Just use it like ground beef. With a good quality marinara sauce (preferably homemade), it is really good!! I think the tomato ';tames'; the gamey taste a bit.
mom used to make a venison roast by putting it in the crock pot on low and putting sliced apples with it and cooking it all day. she also used to put it in the crock pot with a little water and some golden mushroom soup. some people cook it in apple cider they say it takes the wild taste out of it .
with the golen mushroom soupl she used to put it ina 300 oven for liek 5 hours season your venison roast with salt and pepper put ii in a pan with about a cup of water and then pour a can of golden mushroom soup on top and cover and bake it for 5 to 6 hours it will pull away from the bone and is reallly good. If you have ground meat put half of the ground venison burger and half ground beef and make a meatloaf or meatballs out of it very good
steaks my brother cooks them on the grill they are really good about medium dont cook them too long if you do they get tough and rubbery. if you like them well done brown them in a little hot oil and put water and steam them until tender . You can also put mushrooms and tomato sauce on them with a littel water and put it in the oven it is very good that way too and the tomato sauce is like a gravy that way. hoep you like these they are from experience
What type of venison do you have? Steaks, is it ground up for you? If you don't care for the steaks, take it to a butcher and have him grind and spice for you into sausage or patties or whatever.
I don't eat it but I saw some one cook it with just salt and pepper, sear it and then add red wine and let it cook in that for a bit. You can add some onion and garlic for more flavor.
leave it to the cougars, foxes, and wolves
i would suggest a wild game cook book, or research on the internet. i did some research myself, and found approximately 1000 differant recipes that include venison. some used wine, some used beer, if your underage this may be a problem, but try marinating the venison, or slow cooking. you may just be overcooking or over heating the meat. if you take it from the heat before all of the juices are gone, then odds are the meat will still be juicy and not so tuff. good luck, hope you enjoy playing with this meat, as venison can be very delicious when made properly.
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