Venison and Pheasant recipe ideas....?

We have ordered our meat from the butcher for christmas, including some venison and a pheasant, we want to cook the venison on new years eve, and the pheasant new years day.


Ideally we would like to casserole the venison and roast the pheasant whole.


Any nice recipes for these please.





Thank you, and a happy christmas and new year to you.





Mr %26amp; Mrs Boi ScoutVenison and Pheasant recipe ideas....?
Venison Scaloppini -- If you are from a state where they hunt you will love this! I serve it with pasta and a crusty bread!











INGREDIENTS


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











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.








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Venison Cordon Bleu -- In Clear, Alaska, reader Janette Yingling rolls up venison tenderloin with thin slices of ham and Swiss cheese before baking. She serves the attractive venison rolls with crusty French bread for dipping in the broth











INGREDIENTS


4 (6 ounce) venison tenderloin steaks


1/2 teaspoon salt


1/4 teaspoon pepper


4 thin slices Swiss cheese


4 thin slices fully cooked ham


2 tablespoons butter or margarine


1 cup beef broth


sliced French bread











DIRECTIONS


Flatten steaks to 1/4-in. thickness; sprinkle with salt and pepper. top each with a slice of cheese and ham; roll up tightly. Secure with toothpicks.


In a large skillet, brown roll-ups in butter on all sides. Transfer to an ungreased 11-in. x 7-in. x 2-in. baking dish. Pour broth over top. Bake, uncovered, at 350 degrees F for 25-30 minutes or until a meat thermometer reads 160 degrees F and the meat juices run clear. Serve roll-ups and pan juices with French bread if desired.








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Pheasant with Cranberry Sauce -- My Uncle Stanley, an avid hunter and fisherman, encouraged me to try game cooking, and this recipe is one of my successes,' relates Sharon Shamosh from Rockville Center, New York. The tangy orange-cranberry sauce that complements the tender meat makes it ideal for the holidays. IF YOU DONT LIKE IT REAEL SWEET THEN 1/2 the amount of sugar and go from there!!











INGREDIENTS


1 pheasant


1/4 teaspoon salt, divided


1/4 teaspoon pepper, divided


2 tablespoons butter, melted


1 (12 ounce) package fresh or frozen cranberries


1 cup sugar


1 cup orange juice


1/2 teaspoon ground cinnamon


2 tablespoons grated orange peel











DIRECTIONS


Sprinkle cavity of pheasant with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place pheasant on a rack in shallow roasting pan. Brush with butter; sprinkle with remaining salt and pepper. Cover and bake at 325 degrees F for 45 minutes. Uncover; bake 40-60 minutes longer or until a meat thermometer reads 180 degrees F, basting with pan juices frequently.


Meanwhile, in a large saucepan, combine the cranberries, sugar, orange juice and cinnamon. Cook over medium heat for 10-12 minutes or until the berries begin to pop, stirring frequently. Stir in the orange peel. Simmer 5 minutes longer. Cover pheasant with foil and let stand for 10 minutes before carving. Serve sauce with pheasant.Venison and Pheasant recipe ideas....?
i assume you have a tenderloin of venison. you will need to get the blood out of this to reduce the gamey flavor. soak the meat in milk for two days, changing out the milk twice daily. I like to marinade mine in beer ,1 cup (Newcastle Brown Ale works best), cider vinegar, 1/4 cup, garlic, thyme, rosemary, salt and pepper. wrap it in thick bacon and roast it in a 325 oven till internal temp is 150.
I would suggest you brine the pheasant before you roast.
I know nothing about pheasant, a quick search said you can use pheasant in place of chicken or turkey if you have a favorite recipe of that you like..


Here's a recipe tho





Pheasant With Wild Rice





1 (2 1/2 lb) pheasants, dressed


1/4 cup all-purpose flour


1/2 cup butter or margarine


1 onion, chopped


1 stalk celery, chopped


1 cup chicken broth


1 cup whipping cream


3 whole allspice


2 tablespoons sherry wine


1/2 teaspoon salt


1/2 teaspoon pepper


2 cups cooked wild rice


Directions


1 Cut pheasant into quarters.


2 Dredge pieces in flour.


3 Melt butter in oven-safe skillet over medium-high heat.


4 Add pheasant, and cook until browned on both sides, turning once.


5 Add onion and next 7 ingredients.


6 Put oven-safe skillet in oven.


7 Bake, covered, at 350 degress for 1 1/2 hours or until tender.


8 Remove pheasant from skillet, and keep warm.


9 Cook pan drippings in skillet over medium-high heat until reduced to 2 cups.


10 Serve with pheasant and rice





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I soak the venison in salt water over night.








Do you have tenderloin (or steak would work in this)


Venison Stir Fry


2 tbs. oil


1 tender loin from deer


2 cloves garlic


1 large onion


1 green pepper


20-30 mushrooms


1 cup broccoli


1 cup cauliflower


2 tbs. corn starch


1/2 cup brown sugar


4 tbs. soy sauce


2 tbs. Stir fry sauce





Mix oil, garlic (chopped), onion and thinly sliced deer into a hot wok.


Cook meat until almost done and remove.


Add remaining veg. with some water to steam them.


Mix starch, sugar, soy and stir fry sauce with a cup of water. Keep on side. Add meat to veg and cook for 5 min.


Add sauce and stir often. sauce should thicken nicely.


Poor over rice or noodles!!








Brown Sugar venison


thin strips of venison


oil


salt and pepper, to your taste.


brown sugar


butter





For a good tasting venison, slice of some thin strips of venison. Heat a little oil in a frying pan. Very little.put in strips of venison. Do not season yet.. Brown on one side. Turn over and add a little butter. Turn fire down..sprinkle with a little salt and pepper, to your taste. Now a little brown sugar. And let it melt on meat, turn and do the same on the other side with little brown sugar.. Do not let it cook to long, or the brown sugar will turn the meat like candy.





Sauce for venison sandwiches


1 cup Mayonnaise


3 tbs. Balsamic Vinegar


2 tbs. fresh lemon juice


1 tbs. Worcestershire


2 tbs. olive oil


1.5 tsp. garlic powder


1/4 tsp. pepper





Are you getting ground venison?





Venison Sloppy Joe Mix


4 lbs. venison, ground (no fat)


3 cups of chopped onion


2 cups bacon fat


2 cups tomato catsup


2 1/2 cups water


2 tablespoons Garlic powder


1 small can tomato paste


1 teaspoon Salt


1 1/2 cups chopped green pepper


1 tablespoon Sugar


3/4 teaspoon pepper





Cook venison and onions until brown. Pour off excess fat. Add all other ingredients; mix thoroughly; bring to a boil and simmer 5 minutes.


Serves 48





Now if you want to can this:


Pack into clean, boiled Mason pint jars, leaving 1'; head space. Adjust lids. Process at 15 lbs. pressure for 75 minutes, or 10 lbs. pressure for 110 minutes.


Makes 8 pints.





Serving Suggestions





1. Sloppy Joes on a Bun:


For 6 sandwiches, heat 1 pint Sloppy Joe Mix (above) to boiling and simmer 10 minutes. Spoon mixture onto hot hamburger buns and serve.





2. Chili-Con-Carne:


In a pan, mix 1 can or 2 cups cooked kidney beans, 1 pint Sloppy Joe Mix (above), and chili powder to taste. Heat to boiling and simmer 20 minutes. Serve with crackers or cornbread.


Makes 4-6 servings.





3. Venison Hamburger-Rice Casserole


Place equal amounts of cooked rice and Sloppy Joe Mix (above) in a greased baking dish in layers, starting and ending with rice. Top with sliced or grated cheese. Bake at 375 degrees for 30-40 minutes or until bubbly.





4. Venison Delight:


Cook 1 cup macaroni according to package directions. Drain and combine with 1 pint Sloppy Joe Mix (above), 1 cup canned whole kernel corn, 1/4 cup grated cheese. Pour into creased casserole. Bake at 350 degrees for 1 hour or until bubbly.





5. Ground Venison in Cabbage Leaves:


Place 8 large cabbage leaves in boiling water. Boil 2 minutes or until just limp. Mix 1 pint Sloppy Joe Mix (above) and 2 cups cooked rice. Place mixture on each cabbage leaf; roll leaves and hold with toothpick. Place them close together in a buttered dish. Dot each roll with margarine. Bake rolls, covered, at 350 degrees for 50-60 minutes or until cabbage leaves are very tender.


chili


1 lb. hamburger or venison


1/2 green bell pepper chopped


2 cans black or kidney beans, drained


2 cans Del Monte chili style stewed tomatoes


2 tbsp worcestershire sauce


1 tsp cayenne pepper or hot sauce


2 tbsp chili powder


1 meduim yellow onion, choppe

cleansing formula