What's a good recipe for venison?

Here's a link to a fantastic venison and red wine casserole recipe:What's a good recipe for venison?
Steaks:- Venison


6 Boneless venison steaks (4 to 6 ounces each)


½ C. White Vinegar


½ C. Tomato Sauce (ketchup)


¼ C. Vegetable oil


¼ C. Worcestershire sauce


4 Garlic cloves, minced


1½ t. Ground mustard


½ t. Salt


½ t. Pepper


Place venison in a large resealable plastic bag. In a bowl, combine the remaining ingredients.


Pour half over the venison; seal bag and turn to coat.


Refrigerate overnight. Refrigerate remaining marinade.


Drain and discard marinade from steaks.


Grill (broil) 3”-4” in. from the heat for 4 minutes.


Turn; baste with reserved marinade. Grill 4 minutes longer, basting often, or until a meat thermometer reads 160° for medium or 170° for well-done.


What's a good recipe for venison?



Vension Scaloppini Try That, You got everything Else You may need to go to the store for Some Vension Ask them if they have it, If not tell them where they do it looks like a Rare Breed of Meat In My Opinion, but its True Game Meat Best let your Husband go Deer Hunting in Door County or somewhere in Northern Wisconsin, have the Men bring it Home Like Milwaukee, Madison, Chicago and You cook the Meat at Home Follow directions and Don't let The meat Rot.





INGREDIENTS (Nutrition)


1 egg


1/3 cup light cream


1 cup fine bread crumbs


1 cup grated Parmesan cheese


1/4 cup minced fresh parsley


1 1/2 pounds boneless venison roast


salt and pepper to taste


1/4 cup all-purpose flour for dredging


1/4 cup butter


1 clove garlic, minced


1/2 cup dry sherry or Marsala wine


1/2 cup venison broth, beef broth, or water


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DIRECTIONS


Preheat oven to 375 degrees F (190 degrees C).


Stir together the eggs and cream, and set aside. Combine the bread crumbs, Parmesan, and minced parsley in a large bowl; set aside.


Slice venison roast into serving size portions, 3/8 inch thick. Pound with a meat mallet to about 1/4 inch thickness. Season to taste with salt and pepper, then dredge in flour, shaking off the excess. Dip the venison into the egg, then press into the bread crumbs.


Melt butter in an oven-safe frying pan with lid. Cook garlic until fragrant, then add the breaded venison, and cook on both sides until browned. Pour in sherry and venison broth. Bring to a simmer, cover, then transfer to the oven and bake until the venison is tender, about 45 minutes.
Deer Roast





Hind quarter of deer


salt and pepper


several cloves of garlic


3 onions, sliced


16 ounce creamy Italian dressing


3 apples, quartered


6 carrots, peeled and sliced


6 potatoes, quartered





Clean meat, cut slits throughout. Place garlic and onion slices in slits. Place in large roasting pan, sprinkle with salt and pepper to taste. Place apples, carrots and potatoes in pan. Pour entire bottle of Italian dressing over all. Cover and seal well with aluminum foil. Bake in slow oven, 300 degrees for 12 hours, or until meat is tender.
I always keep my venison recipes simple; I might use ground venison for chili or tacos; or I take chops or steaks and cook them in EVOO with some black pepper...simple and enhances the flavor.
I have found that ground venison and ground sausage go great in a traditional chili recipe