What are some good Venison recipes?

Please give me recipes for all cuts of meat.What are some good Venison recipes?
Chops ( backstrap) Marinate overnight in Italian dressing then grill or broild 3 minutes a side





Steaks either do the same or use lawrys, garlic and pepper and grill, use Taco seasoning, then grill, Slice thin and use for fajitas. dice and use in chili heck use it just as you would use any beef steak. I also make Jerky with the package or 2 that I find in the bottom of the freezer next fall. I can send you half a dozen really good recipes for this.





Roast Favorite is a can of cream of mushroom soup, 1 envelope of french onion soup, salt, pepper, garlic, and a bayl leaf in the crock pot all day. Oh yeah add a soup can of water or beef stock as well. Another good one is to take a can of tomatoes, quarter cup red wine vinegar, teaspoon of thyme, a bayleaf salt pepper garlic and a bayleaf and throw that in a crocpot.





Burger I use in every recipe where I would use beef. Chili, enchiladas, meatloaf, hamburgers, Jerky.





I also butcher my own deer and make sausage, brats, hotsticks and am trying to cure bacon this year. Good Hunting and good eating!What are some good Venison recipes?
Venison Roast





3 lb Chunk of venison roast (or Roll it if its in steak Form)


2 c Onion - Cut up (2 in. Pieces)


2 c Potato - Cut up ';


1 c Carrots - cut up ';


1 c Fresh mushrooms - sliced


2 tb Liquid smoke


3 tb (or more) Worchestershire Sauce


3 tb (or more) Soy Sauce


1/2 c Beef broth


Contributed to the echo by: Bob Lester Assorted Meat herbs (whatever you like) Put a LARGE oven cooking bag in an oblong baking pan (so that the bag fits inside the pan). To the bag, add the venison. Add all liquids, then veggies around the meat. Put the 'shrooms on top of everything else, then the spices on top of them. You want to have about 1 inch of liquid in the bottom of the bag, so if you need more, add a little water (or white wine!).


Seal bag. Poke several small holes in top of bag to let steam escape. Bake at 300-325 for 3-1/2 hours. (If you chop the veggies big, they won't overcook).
The only venison I like is the slim jim type sausage and jerky. I don't do it myself though. I take it to the butcher.
venison stew....
Roast Meat Hoagies


1 large roast (venison, etc.)


2 beef boullion cubes


1 onion, minced


2 cans mushrooms stems and pieces, drained


1 can cream of mushroom soup


1 can cheddar cheese soup


American, Provolone,Swiss or Cheddar Cheese slices


about 20 Hoagie rolls





Directions


Place roast in the crockpot/slowcooker with boullion cubes, 1/2 cup water, and onion. Cook on low 6-8 hours or high 3-4 hours. Remove roast from crockpot, drain liquid. Using two forks, shred the meat and return to slowcooker.


Add mushrooms and soups (do not dilute!), stir well and replace lid.Turn crockpot to high for 15 minutes or until everything is heated through. Place a slice or two of cheese on sliced hoagie bun, top with roasted meat mixture and serve. (halve recipe for smaller crockpot)
Lightly coat the meat in plain flour that has a bit of salt and pepper added to it - cook this in a frypan with 1 tbl spoon olive oil then remove from pan and set aside - add 1/4 cup pine nuts, 1/2 teaspoon garlic to pan along with some fresh chopped chives (around 2 tablespoons) and cook 1 - 2 minutes - add 1/4 cup beef stock to pan along with 1/2 cup lemon juice and boil until reduced down - place meat back in pan and coat with sauce - its really nice and healthy as well!
Recipes for all of these things would take up way too much space for Yahoo!Answers, but if you are interested in any of these, I will be happy to share, just email me...





Ground venison can be used in anything you'd use ground beef in, especially yummy as taco/burrito meat, jerky, stew...





Roasts: corned is good, braised would be good too (need the liquid to keep it moist), cut larger pieces of meat into stew and slow cook for at least 4 hours to make sure the pieces are tender. I've got a Paul Prudhome recipe for stew that can't be beat...





Steaks: I use either the loins sliced in 1'; pieces or a sirloin sliced in 1'; slabs, or the tenderloins butterflied. I marinade them in an oil, vinegar, pepper, and garlic mixture (like London Broil) for at least four hours, then put them on the grill for 5 minutes each side. Oh, boy! Talk about melt in your mouth!





:o)
hamburger-- meatloaf,hamburgers,chilli


chops- grilled


steaks-grilled or in crock pot


roast-crock pot


loin-grilled


Marinate chops,steaks,roast,and loin....You have to keep it moist while cooking or it WILL dry out! (it has no fat)


Jerky made from venison is good also....