How to can venison in the oven. need a recipe.?

it's tricky, it is such a lean meat that it will usually get dry and tough ... try injecting it with butter, use a dry-rub, and then wrap it in bacon and bake at 400 for 20-30 minutes depending on how well done you want it ... use a meat thermometer to verify it is to the temperature of your liking:





Rare 130-135


Medium-rare 135-140


Medium 140-145


Medium-well 150-155


Well done 155-160





a few other tips:


- Roasting large cuts of venison can be done using either dry-heat or moist-heat cooking techniques. Dry-heat roasting includes both high- and low- temperature methods. Most moist-heat roasting is done be braising, which includes pot-roasting.


- Use only prime cuts such as top round, sirloin tip, backstrap and rump roasts, for dry-heat roasting. These cuts are naturally tender and do not need long, slow cooking to tenderize them.


- For high-temperature cooking, select a roast between 2 and 5 inches thick, or a thinner piece that has been rolled and tied. Often, you should first brown the meat in a skillet or Dutch oven in hot oil, then roast it in a 400 - 450 degree oven. Roasts should only be cooked rare to medium when done this way. Roasts cooked to well done will dry out and shrink at high temperatures.


- Use a meat thermometer or an instant-read thermometer to check doneness of roasts. Remove the roast form the oven when the thermometer reads 5 degree below the desired temperature in the thickest part of the roast. The internal temperature of the roasts will go up about 5 degrees F in the 10 minutes after the roast is removed from the oven.


- Low-temperature roasting can be used for prime cuts as well as less tender cuts, such as the bottom round, which need longer cooking to ensure tenderness. Cover the meat with bacon, or beef or port fat (available from meat cutters), or baste it frequently, when cooking in a slow (300-325 F) oven. At low heats, roasts may be cooked to rare, medium or well done.


- Moist-heat cooking is used to tenderize tougher cuts, such as shoulder roasts, and also works with medium-tender cuts. Brown the roast in hot oil, then add liquid and flavorings and cover the pan tightly. Cook the meat until tender, either on the stovetop or in a moderate (325 to 350 F) oven. When pot roasting; add vegetables during the last hour or so of cooking. Braised meat is always served well done.How to can venison in the oven. need a recipe.?
Why don't you cook it in the oven and then freeze it?


I don't know how you will ever get it into cans. In fact I have never heard of canned venison. What is the advantage of doing the canning while it is still in the oven? It must be very hot and awkward.How to can venison in the oven. need a recipe.?
mmmmm dear meat i am a girl but a hunter anyways add butter to it if not gravy with it is really good

home theater

Can I substitute venison in any beef recipe and it still taste good? My Hus is a hunter, but in the past I?

have only really used the ground meat in spaghetti and meatloaf and such and given the rest away to friends (I know!) because I really don't know what to do with this stuff. You guys have given me a couple of recipes, but I feel really insecure using the meat. Help!Can I substitute venison in any beef recipe and it still taste good? My Hus is a hunter, but in the past I?
Almost all slow-cook recipes for beef or lamb will do well with venison. Aside from the slow-cook requirement, be aware that the venison (at least what I get) is quite low-fat. Depending on the recipe, techniques like browning in bacon fat, barding with bacon or adding diced pancetta are often winners at our table.





(There are other things to do with venison other than slow-cook but they require more attention and care.)





Venison is particularly good with dark sauces (port wine reductions, juniper berry flavored, etc.) and also particularly good with mushrooms.





You can fix any slow-cook meat recipe in any covered container, there is no reason to go out and buy a roasting pan except for scale -- that is, if your biggest covered dish isn't big enough. Yours might not be ideal but don't sweat it.Can I substitute venison in any beef recipe and it still taste good? My Hus is a hunter, but in the past I?
You can use it like you would round steak because it's tougher than beef since it has very little fat. So I would braise it or roast it.





To roast it, as I do with a beef roast, I sear it first with a little flour on it (to help the gravy later). Then I add a mixture of black coffee (regular or decaf), some soy sauce, black pepper and water. Pour it over and around the roast until it is about 1/3 of the way up the roast. Put the lid on and roast at 350潞 until it is very tender (varies on size). The coffee and soy sauce work as a tenderizer and make it nice and tender and it makes the gravy a very nice rich dark color.





Hope it helps.
Try pre-soaking the venison in buttermilk a few hours, or overnight, it will tenderize it and take away most of the wild gamey taste and smell.
********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.
Oh my, I wish I had your problem. I would love some venison right now.





Steaks that provide some sauce like...steak onglet (hanger steak) would be lovely with venison. There are also some really lovely venison dishes in Italian cooking.





Love the venision..you have no idea how lucky you are! If you like substitution, then you should really look at lamb recipes rather than beef, with the caveat that cooking times need to be shorter, and you need to add more oil.
yes you can and if you like venison you will like this way much better than beef. sounds tasty to me!
yes and no.maybe, it depends

How to fry venison(backstrap)...quick and easy recipe please....?

i have cooked venison this way for 57 years.


dip venison peices in flour.


pound the flour into the meat on both sides.


fry in butter or oil.


add onions,seasonings.


turn down heat and cook for about an hour.


you may add water to make the gravy.How to fry venison(backstrap)...quick and easy recipe please....?
Hi !





Fried Venison Backstrap :





INGREDIENTS :





1 (2 pound) venison backstrap, cut into 1/4 inch thick slices


2 cups milk


2 tablespoons hot pepper sauce


2 eggs


1/2 cup milk


3 cups all-purpose flour


2 tablespoons salt


1 tablespoon ground black pepper


3 cups vegetable oil for frying





DIRECTIONS :





Place the venison slices into a shallow bowl and pour in the milk and hot sauce. Stir to coat, then cover and marinate for 1 hour.





Heat the vegetable oil in an electric skillet to 325 degrees F (165 degrees C). In a shallow bowl, whisk together the eggs and milk. In a separate bowl, stir together the flour, salt and pepper.





Dip the venison slices into the flour, then into the egg and milk, then back into the flour. Shake off excess flour. Fry in the hot oil until lightly browned on each side, about 3 minutes. Remove with tongs and drain briefly on paper towels before serving.How to fry venison(backstrap)...quick and easy recipe please....?
This is not fried but I thought you might like it for another day





Sweet Bacon wrapped Venison Tenderloin


Ingredients


鈥?2 lbs venison tenderloins (a single deer loin or Moose or Elk or Pork or Beef)


鈥?1/2 lb bacon (Plain, thin-sliced Bacon is best)


鈥?3 cups dark brown sugar


鈥?2 cups soy sauce (Regular NOT low-sodium. You'll want the saltiness)


鈥?1/4 cup white sugar (Optional for added Sweetness)


Directions


1. Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into soupy soy liquid.


2. Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.


3. Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours!


4. Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade.


5. Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.


6. Repeat this process until the entire loin is wrapped in ten or so bacon ';loops.'; The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.


7. Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.


8. Place on center rack in oven and bake at 350掳F for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat (like me), cut the time to 25-30 minutes and then follow with the ';OPTION 2'; step below regarding searing.


9. OPTION 1 - with about 10 minutes of cooking time left, you can lightly dust the top of the loin with white sugar. This creates a sweet crust on top of the bacon. It might be too sweet for some. Try doing it on just HALF of the loin to see if you like it!


10. OPTION 2 - For a crispier crust and crispier bacon, remove Loin from oven and place the Loin(s) directly on a Grill over medium-high heat to sear the bacon and outer loin. (Thanks to all of you reviewers who taught me this. It's a great step for those of us who like a cooked crust and a pink center).


11. Remove from oven and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.


12. You can eat these pieces directly from the toothpick or remove the toothpick and eat like steak. You can thank me later.


13. The next day, try the leftovers on a wheat bun with spicy BBQ Sauce for an awesome leftover sandwich





Enjoy
I take 1 onion and saute them til they are translucent and drain on paper towel. I dredge the meat in flour with salt and pepper and fry at a medium high setting on the stove. Brown good on one side and then the other take it up on a plate and smother with the onions.

Venison snack stick recipe needed?

i need a detailed recipe for making snack sticks like slim jims from ground venison or deer burger. im looking for spicey, sweet, and a terikie mix, but not all at the same time. i dont want a store bought, box recipe. i want something that other hunters have made. instructions for mixing the ingrediants, oven temps and times would really be helpfull. ive already looked from one end of the internet to the other, so google, ask jeeves and all those others didnt help, so please dont insult yours and my inteligence by suggesting i look there just to get your answer points up. this is a serious question that ive tried to answer befor i came here. this is a last ditch effort to try and make same flavorful snacks for me and my family, with out having to pay someone else to do it for me. i already know how to butcher a deer, so giveing me links to websites that have instructions how to butcher and cook a deer wont help. im looking for actuall recipes, not links to dead ends.Venison snack stick recipe needed?
BILL'S VENISON PEPPERONI STICK





3 lbs. ground beef or venison


1/2 tsp. garlic powder


1/2 tsp. onion salt


2 1/2 tbsp. Morton Tender Quick Salt





Mix with hands. Refrigerate 24 hours. Makes 4-6 rolls and bake 300 degrees for 1 hour.





Teriyaki Deer Snack Sticks


Make up a batch of these and they're sure to go fast. You can use a commercially prepared, bottled teriyaki sauce, or make up some homemade teriyaki sauce using the recipe up above. Here's how it's done...





* 2 pounds ground deer meat


* 1 pound ground chicken


* 1 tablespoon canning salt


* 1 teaspoon Tender Quick庐 Curing Mix


* 2 cloves minced garlic


* 1 teaspoon minced fresh ginger root


* 1/4 cup light corn syrup


* 1/4 cup soy sauce


* 1 cup teriyaki sauce





Combine the venison, chicken, salt and Tender Quick庐, mixing completely. Rest in the refrigerator two days, mixing again two times each day. Add the remaining ingredients before mixing for the last time. After a good, thorough mixing, let the ground venison rest another hour or so before forming and dehydrating.





Maraschino Cherry Deer Sticks


If you have a sweet tooth, you'll like the venison snack sticks that this recipe creates. And kids love 'em! Here's the recipe...





* 2 pounds ground venison


* 1 teaspoon Tender Quick庐 Curing Mix


* 1 small jar of red Maraschino Cherries


* 1/4 cup white sugar


* 1/4 cup cherry brandy or kirsch (or cranberry juice for the kids)


* 1/4 teaspoon white pepper





Add the Tender Quick庐 to the venison and mix well. Refrigerate overnight.





Drain the Maraschino cherry liquid into a blender. Remove the stems from the cherries and add them to the blender, along with the kirsch, sugar and pepper. Blend until the cherries are finely chopped.





Combine the blender ingredients with the ground venison, mixing thoroughly. Allow this mixture to rest for an hour or two, then form and dehydrate. To learn how snack sticks are formed and dried,Store these cherry deer sticks in a sealed container, kept in the refrigerator...in a nicely hidden spot that only you know the whereabouts of!





Go to this link: http://www.free-venison-recipes.com/maki鈥?/a>


To get proper details of how to mix, form and dehydrate the sticks.Venison snack stick recipe needed?
If I'm going to eat venison, I'm going to eat it in a way I can appreciate it, not dehydrated! Report Abuse

Venison Recipes?

I was diagnosed with hyperchlosterimia. So the dietician advised me to eat all the venison I wanted (no beef). So I do. I have been cooking venison for 10 yrs now. I buy enough during season and put it in the freezer. I decided to write a cook book, which I did for Venison. If you email me with an actual email addy, I will send it to you. Can you please tell me how the recipes work out for you?Venison Recipes?
Good for venison roasts or kabobs





1 cup Red wine vinegar


5 leaves of fresh basil , torn


1 medium sweet onion chopped


3 cloves of garlic , minced


1 Tablespoon of parsley


Kosher salt and ground black pepper to taste





Mix all ingredients together and pour in a large plastic resealable bag (hefty or glad,etc.) add roast let marinade in the refrigerator for 8 hrs or more turning occasionally.Venison Recipes?
Sweet!
the old fashioned Maine way is with bacon and onions
Better check your spelling there but I know what you mean. Since venison has 20% less fat than beef, it's a good alternative. I don't like it, personally but there is a good web site for recipes called ontariovenison.com. Good luck with your book anyway.

Anyone know a good venison recipe?

My husband and I have shot 2 deer already and have tags for 6 more. I am tired of just the plain old stuff with venison...any new ideas?Anyone know a good venison recipe?
Mmmmm...yummmm...Venison is my absolute FAVORITE meat.





My favorite way to do venison is a fast fry. Slice the meat into very thin steaks. Fry them up in a frying pan, with either cooking oil or butter...whichever you prefer. Add a bit of pepper and seasoning salt, and you're good to go!





I also really enjoy substituting ground venison in spaghetti sauce instead of ground beef. It is soooooooo stinking good!





A venison stir-fry is also so delicious!!!





Really, you can substitue vension in any beef (or even chicken) recipe there is!





Sorry my answer wasn't fancy with recipes like the rest...but I very rarely follow a recipe when it comes to cooking. I guess you could say I fly by the seat of my pants...LOL!





Happy cooking!Anyone know a good venison recipe?
A 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














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.








VENISON AND NOODLES:


1 pint venison strips


1 tbsp. chopped onion


1 tsp Worcestershire sauce (to taste)


Salt and pepper (to taste)


2 tbsp. flour mixed with 1/2 cup water


4 cups cooked noodles





Pour venison strips in sauce pan. Add seasonings and flour mixture; cook until thickened. Place noodles on platter and spoon on venison and sauce. Makes 4-6 servings.








Ground Venison Burgers


1/3 C mayo


1 ts lime juice


1 ts dijon mustard


1/2 ts grated lime peel


1/3 c chopped green onions


3 TB plain yogurt


2 TB finely chopped jalapeno pepper


1/2 ts salt


1/2 ts pepper


2 lbs ground venison


8 buns, split


8 slices pepperjack cheese





In small bowl, combine mayo, lime juice, mustart %26amp; lime peel; cover %26amp; fridge until serving.


In bowl, combine onions, yogurt, jalapeno, salt %26amp; pepper. Crumble meat over mixture %26amp; mix well. Shape into 8 patties. Pan fry, grill, or broil until meat is no longer pink. serve on buns, top with cheese %26amp; mayo mixture.





Venison Meat Balls


1 1/2 lb. ground venison


1 cup cooked quick oat meal


1/2 teaspoon Each salt and pepper


2/3 cup onion, finely chopped


1/2 teaspoon sage


Garlic powder (to taste)


1/4 cup butter


1 tablespoon flour


1 cup milk





Combine oatmeal, venison, salt, pepper, onion, sage and garlic powder; shape into balls about 1'; in diameter. Brown meatballs in butter, cover pan; cook over low heat 15 minutes. Remove meatballs from pan and add flour to drippings to make gravy. Add milk and simmer 3-4 minutes (without boiling). Serve gravy hot over the meat balls. Try adding allspice, ginger, nutmeg, cloves, brown sugar, oregano, and other spices for variety.





Venison Enchiladas


1 lb ground venison


1/2 medium onion


Olive oil or bacon fat


salt and pepper


1 teaspoon garlic powder


1 tablespoon sugar


2 cans enchilada sauce


1 dozen corn tortillas


1/2 lb sharp cheddar cheese, grated


4 green onions, chopped


6 black olives, chopped





Place venison and onion in skillet and saute in oil until meat is browned and onion cooked through. Stir in garlic, sugar, olives and salt and pepper to taste. Heat enchilada sauce in large round pan. Dip each tortilla in the hot sauce, remove almost at once and place on flat surface. Spoon 1 tablespoon of meat mixture on tortilla, roll up, and place in greased 9x13 baking dish. Repeat with all tortillas and make single layer in dish, top with cheese and green onions. Bake 15-20 minutes at 375 degrees F.








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.



BEEF AND VENISON BOURGUIGNON





MEAT MIXTURE:





1/2 to 1 lb. bacon, cut into strips 1/4 x 1 1/2 inch long


1 tbsp. olive oil


3-5 lbs. lean stewing beef or venison steak, cut in 2-inch cubes


2-3 sliced carrots


2 sm. onions, cut into ringlets


1 tsp. salt


1/4 tsp. pepper


2 tbsp. flour





Cook bacon until crispy, then add olive oil to saute bacon. Remove bacon. Saute beef or venison in ';hot, smoking'; oil. (Use dried beef and venison as it will brown nicer.) Remove meat. Saute carrot, onions in same fat. Add vegetables to beef mixture. Throw out remaining fat. Sprinkle meat mixture with flour and seasonings. Toss lightly in uncovered casserole dish in oven at 450 degrees for 4 minutes, mix. Return to oven for 4 minutes, mix again. Reduce temperature to 325 degrees.





WINE MIXTURE:





3 c. red wine (inexpensive)


2-3 c. beef stock or bouillon


1 tbsp. tomato paste


2 cloves garlic, mashed


1/2 tsp. thyme


Bay leaf, crumbled


1 lg. onion, chopped and sauteed


1 lb. mushrooms, quartered and sauteed





Prepare 1/2 cup wine with remaining ingredients, mix well. Pour over meat. Combine remaining wine with bouillon. Mix into meat mixture so that it is covered. Cook slowly at 325 degrees for 2 1/2 to 3 hours until meat is tender.





When ready to serve, saute mushrooms and onions. Distribute evenly over meat. Serve with mashed potatoes, noodles or rice. Decorate with parsley.


~~~~~~~~~~~~~~~~~~~~~





EASY VENISON CHILI





1 c. minced green pepper


1 c. minced green onion


2 lbs. ground venison


1 (8 oz.) can tomato sauce


2 c. water


1 pkg. 2 Alarm chili mix





Saute green pepper and onion in a little oil. Add venison and sear until brown. Add tomato sauce, water, and all packets in chili mix. Cook about 1 hour over low heat. Serve on buns.


~~~~~~~~~~~~~~~~





EASY VENISON SOUP





1 lb. diced venison, cut into 1/2 inch cubes


Milk (for marinade)


1 (16 oz.) pkg. frozen mixed vegetables


6 green onions


1 (16 oz.) can tomatoes


1/2 tsp. salt


1/4 to 1/2 tsp. pepper


2 c. water or venison stock





Using a glass container, soak the venison in milk for 12 hours or overnight. When you are ready to cook, drain the meat and put it into a suitable pot with water or venison stock. (Venison stock is low in fat and cholesterol but chicken or beef stock can be used.) Chop the tomatoes and put them, along with the juice from the can, into the pot. Bring to a boil, cover, reduce heat and simmer for an hour and a half. (If your venison is very tender, you can cut back on cooking time.) Chop the onions, including about half of the green tops, and put them into the pot along with the frozen vegetables, salt and pepper. Some like more pepper. Good with hot French bread.


~~~~~~~~~~~~~~~





EASY VENISON STEW





2 lbs. venison meat, cubed


Milk (for marinade)


1 tbsp. vegetable oil


1 (16 oz.) pkg. frozen stew vegetables


1 (16 oz.) can peeled tomatoes


1 med. onion, diced


1/2 tbsp. parsley


1 tsp. salt


1/2 tsp. pepper





Put the venison into a glass container and cover it with milk. Marinate it for 12 hours, or overnight. When you are ready to cook, heat 1 tablespoon of oil in a Dutch oven or soup pot. Brown the venison and the diced onion. Add enough water to almost cover the meat and bring to a boil. Then reduce the heat, cover tightly and simmer 2 hours or until meat is tender. Chop the canned tomatoes and add them to the pot, along with the juice from the can. Add the vegetable mix, parsley, salt and pepper. Bring to boil again, reduce heat, cover and simmer for 30 minutes or until the vegetables are tender.





NOTE: Leftover vegetables can be added but add them late so that they won't be too mushy.


~~~~~~~~~~~~~~~~~~~~~~~~~~~





FRIED VENISON (BUCK) NUGGETS





2 lbs. venison steak


Salt and pepper to taste


1 c. flour


1 c. oil





Cut venison steak into 1/2 inch strips. Salt and pepper steak, place steak in a plastic bag with flour. Shake and then fry in hot oil. Serve with rice and gravy.


~~~~~~~~~~~~~~~~~~~~~~~





FRIED VENISON CUTLETS





1 1/2 lbs. venison cutlets


1 c. sugar


1 tbsp. oregano


1 tbsp. garlic powder


1/2 tbsp. onion powder


1 tsp. black pepper


1 tsp. salt


1/2 tsp. sweet basil


3/4 c. vegetable oil





In a soup bowl combine sugar, oregano, basil, garlic, onion, pepper and salt; mix well. Pour oil in frying pan and heat well. Dip venison cutlets into spice mixture and then fry in oil. For best results only fry each side no more than a minute so that cutlets are medium-rare inside. Clean hardened spice mixture from frying pan after each frying. You can vary recipe by adding more or less of each spice according to your own personal taste.


~~~~~~~~~~~~~~~~~~~~~





FRIED VENISON STEAK





2 lbs. venison steak


1/8 tsp. pepper


3 tsp. oil


1 pkg. onion soup mix


Flour


1/2 c. water





Trim venison of all fat. Dip in flour. Brown on both sides in hot oil. When brown, sprinkle onion soup mix and pepper over all and add water. Cover and cook 1/2 hour.


~~~~~~~~~~~~~~~~~~~~~~~~~





GREEN PEPPERS
I take the venison steaks, pound them with a meat hammer, roll them flour and pan fry them olive or vegetable oil. After the steaks are cooked, I remove them from the pan, add 1 cup of corn starch and 1 cup of condensed milk to the drippings. Turn the burner on a low setting and whisk it until it has a semi thick consistancy. This is great gravy for mashed potatos or rice.


I do the same thing with elk, moose and cubed beef steaks.
http://www.venison.ca/recipes.html





http://www.pastrywiz.com/archive/categor鈥?/a>





http://www.deerfarms.com/recipes/





http://allrecipes.com/Recipes/Meat-and-P鈥?/a>

Does anyone have a recipe for dog treats made from Venison and potato?

My dog has food alergies and is on a strict diet. Her food is made only of venison and potato. She can only have her food and water for atleast the next 6 weeks. There are no treats to go along with the diet (the company doesn't make them). I think it is cruel and unusual to not give a dog ANY treats so I am looking for a recipe for her. If you don't personally have one can you please tell me where I can find one?





Thank youDoes anyone have a recipe for dog treats made from Venison and potato?
You can buy venison/potato canned food (as well as other hypoallergenic canned foods- rabbit, salmon, duck, kangaroo). Cut up the lump of canned food into large chunks and put the chunks into an old icecube tray and freeze. Dogs love this frozen meaty treat...and no baking required.Does anyone have a recipe for dog treats made from Venison and potato?
It's pretty easy to make dog treats, just grind them both together in a blender, add flour and water, and cook like you were baking cookies.
Why don't you just cut up little bits of potato and give them to her? I'm pretty sure she'll love them. You can also try to find a specialty butcher in your area and just get venison steaks, cooks them and cut them into bite sized pieces for her. Trust me, THAT will be enough of a treat for her.
Use a food processor to chop it all up into tiny mush, and try to bake. Most likely it will be difficult without egg or flour to harden and hold it all together. Maybe you can add these types of things?
Dogs can't digest potatoe like humans. It comes out same as it goes in. I would suggest straight venison , perhaps dehydrated to keep better.

home theater