What is your favorite venison recipe?

Venison Salad





1 venison loin, seasoned and cut into bite sized chunks


1 lb fresh mushrooms, sliced (your favorite)


1 med onion, sliced


2 cloves of garlic, minced


2 heads, hearts of romaine lettuce, chopped


1 seedless cucumber, sliced


1 cup Croutons or toasted bread cubes





Dressing





Balsamic Vinegar


Steak Sauce (like A1)


Olive oil


Salt and pepper





In a non-stick skillet, saute the onion and mushrooms in 2 Tbls olive oil until onions are transcluscent. Add the venison and quickly saute over high heat until done med rare. Remove from pan and set aside. Drizzle about 3 Tbls of balsamic vinegar into the same pan to deglaze, then add about 1 Tbls of steak sauce, then the olive oil and salt and pepper to taste. Mix the hot dressing until well combined.





In a large bowl assemble the lettuce, cucumber and bread cubes. Tope with the meat and warm dressing and toss to combine.What is your favorite venison recipe?
NO FANCY NAME





Ingredients:


Some (3/4 to 1-1/2 lb, or 5 to 8 inches?) venison loin or tenderloin sliced into 1/4-3/8'; thick cross sections, butterfly cut if smaller tenderloins


Bacon 1/2 to 1 lb, depending on how much loin you have


1 large onion


1 can condensed tomato soup


1 can tomato sauce


Rice (instant or regular)





Prepare the rice by itself according to it's directions





Fry up the bacon in a pan or two, set aside.


Pour off most of the bacon grease, brown the venison and onion together in the remaining bacon grease. Drain excess liquid unless it's boiled off already. Reduce heat. Add the cans of tomato soup and tomato sauce and the prepared bacon. Stir. Serve over rice. Season to taste.





You can use two cans of tomato sauce with or without a can of tomato paste. I prefer the consistency provided by 1 soup and 1 sauce. I use 2 pans with the size recipe I usually make for speed. Make sure 1 of your pans is large enough to hold everything at the end.What is your favorite venison recipe?
Spicy Venison Swiss Steak





2 pounds - Venison Steak


Lots of Tomato sauce


cayenne pepper - 1/4 tsp


Black pepper - 1/2 tsp


Garlic powder - 1/2 tsp


Salt - 1/2 tsp


Flour - enough to dust meat in - about 1/2 cup


Olive Oil - 2 tbsp





Preheat oven to 350





Place meat on cutting board, Mix the seasonings, (reserve about 1/2 tsp) sprinkle half the remaining seasoning on the meat, cover with a good thick plastic wrap like Saran Wrap, beat the meat with a meal mallet (pounder) - small side, turn meat over, sprinkle remaining seasoning, beat meat again.





Dip each piece of meat into flour and shake off excess.


Fry meat on both sides just until barely browned - don't over cook


Cover the bottom of a roasting pan with tomato sauce.


Layer meat on top of tomato sauce.


Sprinkle the reserved seasonings evenly over meat.


cover completely with tomato sauce.


Cover and bake for about 30 minutes





Serving Tip:


Serve with rice and mixed vegetables. VERY GOOD
Venison Tips and Rice --








.INGREDIENTS


1 tablespoon vegetable oil


1 pound venison stew meat


1 green bell pepper, seeded and sliced into strips


1 red bell pepper, seeded and sliced into strips


1 small onion, chopped


1 (6.8 ounce) package beef flavored rice mix











..DIRECTIONS


1.Heat the oil in a large skillet over medium-high heat. Add the venison chunks, and cook until nicely browned on the outside and almost cooked through.





2.Prepare the beef flavored rice mix according to package directions. While the rice is cooking, add the venison, green pepper, red pepper and onion. Simmer until rice is done and peppers are tender.








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Grilled Venison Backstrap --








.INGREDIENTS


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











..DIRECTIONS


1.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.





2.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.





3.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!
TEXAS VENISON CHILI





2 lbs. coarsely ground venison


1/4 c. vegetable oil


1 c. chopped onions


2 cloves garlic, minced


1 lg. green pepper, diced


3 tbsp. chili powder


2 tsp. sugar


3 1/2 c. diced tomatoes


1 c. tomato sauce


1 c. water


1/2 tsp. salt


2 c. kidney beans





Brown venison in vegetable oil. Add onions, garlic, and green pepper. Cook 5 minutes, stirring constantly. Add chili powder, sugar, tomatoes, tomato sauce, water, and salt. Simmer 1 1/2 hours. Just before serving, add kidney beans. Serves 6-8.
This preparation and sauce is amazing - you could use them on any cut of venison. Probably great with duck, too.





PAN-SEARED VENISON WITH ROSEMARY AND DRIED CHERRIES





Makes 4 servings.





1 1/2 teaspoons chopped fresh rosemary


1 teaspoon coriander seeds


1 large garlic clove


1 1/2 teaspoons extra-virgin olive oil


1 (1-lb) venison tenderloin


1/4 cup dry red wine


1/4 cup dried tart cherries


3/4 cup fat-free beef broth


1/2 cup water


1 teaspoon cornstarch


2 tablespoons black-currant jelly





Grind 1 teaspoon rosemary with coriander seeds and garlic with a mortar and pestle to make a paste, then stir in 1/2 teaspoon oil.





Pat venison dry and put in a bowl, then rub with paste. Season well with pepper, then cover and chill 20 minutes.





Preheat oven to 450掳F.





Heat a well-seasoned cast-iron skillet over high heat until hot, then add remaining teaspoon oil, tilting skillet to coat evenly. Season venison well with salt, then brown, turning once, about 6 minutes total.





Transfer skillet to middle of oven and roast venison until an instant-read thermometer inserted diagonally into center registers 125掳F, 7 to 10 minutes. Transfer meat to a plate and cover tightly with foil.





Add wine and cherries to skillet and deglaze by boiling over moderately high heat, stirring and scraping up brown bits. Stir together broth, water, cornstarch, and remaining 1/2 teaspoon rosemary in a bowl and add to skillet. Simmer, stirring, until mixture is thickened, about 5 minutes. Whisk in jelly and salt and pepper to taste.





Cut venison into 1/4-inch-thick slices and serve with sauce.
When I was growing up we would always use the backstrap, which is like the filet of the deer, and cut it into very thin slices, salt/pepper, coat with flour and fry. We'd make gravy from the drippings and kind of eat it like chicken fried steak. lol Sounds weird I guess but the taste is amazing. It's totally a comfort food for me.
i agree with jen when i was growing up my mom cooked the backstrap(tenderloin) the same way...its amazing