Download 301 Venison Recipes: The Ultimate Deer Hunter's Cookbook by Deer & Deer Hunting Staff PDF

By Deer & Deer Hunting Staff

Many wild video game cookbooks function a piece on venison. during this cookbook, despite the fact that, each recipe demands venison. This number of 301 venison recipes represents the mixed contributions of Bud Kilmartin, a deer hunter and camp prepare dinner from manhattan, and over a hundred readers of Deer & Deer Hunting journal. if you want to feed a hungry bunch at deer camp, or serve distinctive visitors in your house, glance no extra for inventive how one can arrange hearty and scrumptious venison.

  • Steaks
  • Barbecue
  • Roasts
  • Ribs
  • Soups and Stews
  • Chili
  • Heart and Liver
  • Sauces and Gravies
  • Main Dishes
  • Ethnic Traditions
  • Ground Venison
  • Sausage
  • Jerky
  • Smoked Dishes
  • Marinades
  • Appetizers
  • Wines that flatter Venison

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Additional info for 301 Venison Recipes: The Ultimate Deer Hunter's Cookbook

Example text

Put remaining flour, gravy mix, soup mix and beer in Crockpot. Stir together, then add steak. Cook 10 to 12 hours on low. —Wanda Woosley, Madison TN Marinated Venison 1 pound venison loin 1/3 cup wine vinegar 2/3 cup oil 1/2 teaspoon garlic powder 1 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon oregano 1/2 teaspoon paprika Combine all of the marinade ingredients and blend thoroughly in a glass bowl. Cut the venison into 1-inch thick pieces and place in bowl so that the marinade covers the meat.

Remove venison from marinade and brown in butter in a heavy skillet until done. This only takes 1–2 minutes. Do not overcook. Remove venison. Brown 6 tablespoons butter over low heat, stir in flour and continue stirring until a deep mahogany brown color appears. Add beef stock and remaining marinade mixture and heat until thickened. Remove from heat. You may wish to stir in more Grand Marnier according to your taste. This sauce is best if prepared a day in advance. Heat gently with the meat and serve over noodles or rice.

The flavor of venison is best when it’s slightly pink. Have your watch with the second hand ready. Your timing depends on the thickness of your steaks. For 1/2-inch tenderloins, fry them about 1 minute on each side. Your timing begins as you place them in the frying pan, turn them in the same order. I always check the first piece to see if it’s cooked sufficiently. It’s better to under cook. Remove steak to heated, covered serving dish. —Maren Wegner, Blue Mounds, WI Breaded Chops 8–10 small deer chops 1 egg slightly beaten 1/2 cup milk 4 tablespoons margarine or bacon fat Italian seasoned fine bread crumbs Mix egg and milk together.

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