Venison recipes?

Does anyone have any good venison recipes? If yes please share.Venison recipes?
********VENISON STROGANOFF


4 c. meat cut in 1/4x1/4x1 1/2 inch strips (no fat) (if beef, use cheapest cut available)


1 c. chopped onions


2 c. sliced undrained canned mushrooms


2 cans beef stock or consomme


2 tbsp. flour


1 tsp. salt


Dash of nutmeg


2 c. sour cream


butter


Cook onions in butter in skillet until done. Separately, brown meat in butter, do not overcook. Combine meat, onions and mushrooms. Cook 10 minutes. Add consomme and cook 30 minutes.


Mix flour and seasonings with sour cream and add to mixture. Cook slowly about 2 hours or so. Serve over rice or noodles.





VENISON TENDERLOIN STEAK


Venison tenderloin, sliced 1 inch thick


1 lb. mushrooms, sliced


1/4 lb. butter


1 onion, chopped


1/2 c. dry white wine


1/2 c. bouillon


Salt and pepper


1 tbsp. yellow mustard


1/2 tsp. minced parsley


1/2 tsp. thyme


Brown venison slices in butter and set meat aside. Saute mushrooms in butter, turning with a wooden spoon. Add onion, wine and salt and pepper to taste. Add bouillon, mustard and herbs. Bring to a boil and add venison slices. Simmer for 30 minutes.





DEER STEW MEAT GOULASH


3 lb. venison stew meat, cut in 1 inch cubes


Flour


4 tbsp. oil


2 lg. onions, chopped


2 cloves garlic, minced


Salt and pepper


2 1/2 tbsp. sweet Hungarian paprika


1 rib celery with leaves, chopped


1/2 tsp. crumbled savory


Noodles, spaetzle or mashed potatoes


3/4 c. red wine


1 c. beef broth


1 c. tomato sauce or puree or 4 tomatoes from a can


1 c. sour cream


Roll the meat cubes in flour and brown in oil in stew pot. Remove meat to side dish. Add onions and garlic to stew pot and saute. When soft add paprika, mix it thoroughly, and cook for 1 minute. Return meat to the pot and add celery, savory, wine, broth, salt, pepper, and tomatoes. Cover and simmer over low heat for 1 1/2 to 2 hours until meat is tender. If you use electric skillet simmer at 250 degrees.


When meat is tender, check to see if flour on the meat cubes has given you the right consistency for the sauce. If too thin, mix flour and a little water and stir into goulash, simmering 3-4 minutes longer to thicken. Stir in the sour cream and serve with noodles, spaetzle or over mashed potatoes.





VENISON CASSEROLE


1 1/2 lbs. ground venison (may substitute ground beef)


1/2 c. chopped onion


1 tbsp. butter


1 (16 oz.) can tomato sauce


1 tsp. sugar


8 oz. pkg. noodles


1 c. cottage cheese


3 oz. pkg. cream cheese


1/4 c. sour cream


1/4 c. chopped green onion


1/4 c. chopped green pepper


1 tsp. salt


1/4 tsp. pepper


1/8 tsp. garlic powder


2 tbsp. melted butter


1/2 c. Parmesan cheese


Brown venison and onions in butter. Stir in tomato sauce and sugar; set aside. Boil noodles according to package directions; drain.


Combine cheeses, sour cream, green onions, green pepper, salt, pepper and garlic powder and set aside. Butter a 3 quart casserole dish; pour in half the mixture, layer half of the noodles, cover with all of the cheese mixture.


Top with remaining noodles; pour melted butter over casserole. Top with remaining meat sauce and sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes.





DEER CHILI


1 lb. deer burger


1 med. onion, diced


1 pkg. chili seasoning


2 qt. tomatoes


1 bell pepper, diced


Salt %26amp; pepper to taste


1 tsp. cayenne pepper


1 tsp. cumin


1 tsp. ground red pepper


2 (16 oz.) cans chili beans


Shredded cheddar cheese


Fritos


Brown meat and onions in large Dutch oven. Salt and pepper to taste. Add chili seasoning, tomatoes, green pepper, beans and seasonings. Let simmer about 1 hour. Serve over Fritos and top with cheese. Depending on the age of your deer, you may want to use garlic salt instead of regular salt.Venison recipes?
Use a beef stew recipe, season the meat longer or over night.
Venison Stew





2 tablespoons vegetable oil


2 pounds venison stew meat


3 onions, chopped


2 cloves garlic, minced


1 tablespoon Worcestershire sauce


1 bay leaf


1/2 teaspoon dried oregano


1 tablespoon salt


3 cups water


7 small potatoes, peeled and quartered


1 pound carrots, cut into 1 inch pieces


1/4 cup all-purpose flour


1/4 cup water





In a skillet, deeply brown the meat in oil. Add onions, garlic. Worcestershire sauce, bay leaf, oregano, salt, and water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender. Add potatoes and carrots; cook until tender. Combine flour and water. Stir into the stew. Remove bay leaf before serving.