Stuff It Taxidermy & Hunting Adventures

Recipes

• Venison Recipes

  
  Rolled Venison Roast

  4lb. piece of venison (rump or top of round, rolled and tied)	4 cups of milk
  1/2 tsp. pepper	1 bay leaf
  1/2 tsp. onion salt	1/2 tsp. garlic powder
  1 can cream of chicken soup	1 Tbsp. shortening
  1 can cream of mushroom soup	1 cup water
  1 onion (chopped)

  
  

  Soak meat 1-2 hours in mile. Remove meat from milk and sprinkle with pepper, garlic, and onion salt. Brown meat in shortening over high heat. Put meat in covered roasting pan, add soups, bay leaf, onion and water. Roast 2 1/4 hours at 300 degrees F.

  
  
  Dolfi's Secret Slow-Cooked Venison

  2-3 lbs venison	29 oz. tomato sauce
  1 stick butter	1 can tomato paste
  1 onion (sliced)	1/2 tsp. baking soda
  1 green pepper (sliced)	2 Tbsp. Italian seasoning
  1 clove garlic (minced)	1 Tbsp. beef boullion
  pepper and salt to taste

  
  

  Melt butter in skillet. Brown venison, onion and green pepper in a skillet. Put half of the tomato sauce and remainder of other ingredients in a crockpot. Add venison, onions, and green pepper to crockpot. Add remainder of tomato sauce to crockpot. Cook on high until it boils. Turn to low and cook 5 to 7 hours. Serve with rice.

  
  
  Venison Soup

  2 1/2 lbs. venison	2 Tbsp. chopped parsley
  2 qts. cold water	2 cups tomato juice
  1 cup diced carrots	2 Tbsp. salt
  1 1/2 cups diced potatoes	1/4 tsp. pepper
  3/4 cups diced celery	1/2 tsp. savory
  1/2 cups chopped onions	1 Tbsp. sugar

  
  

  Simmer meat in salted water for 2 to 2 1/2 hours, shimming occaisonally. Let broth stand overnight (or until fat has congealed). Remove congealed fat. Add vegetables, juice, and seasonings. Simmer slowly for 2-3 hours.

  
  
  Venison Stir-Fry

  2 lbs. venison (sliced thin)	1/4 cups sesame oil
  1/2 cup baby pea pods	1/4 cup chopped green pepper
  1/2 cup sliced carrots	6 large mushrooms (sliced)
  8 oz. water chestnuts	1/2 cup chicken broth
  1/4 cups diced celery	1/4 Tbsp. dry mustard
  1/4 cups chopped onions	3 to 4 cups cooked rice

  
  

  Heat pan or wok to 375 degrees F. Add oil. Cook venison until browned and remove from pan. Cook vegetables, chicken broth, and mustard until vegetables are nearly tender. Add cooked venison. Simmer 5 to 10 minutes or until vegetables are tender. Serve over rice.

  
  
  Southern Chicken Fried Steak

  2 cups flour	2 eggs
  2 cups milk	salt
  pepper	6 pieces tenderized venison

  
  

  Mix eggs and milk in small bowl. Pour flour on plate, and add salt and pepper to taste. In medium frying pan, pour cooking oil to ½ inch depth. Heat to medium. Dip tenderized venison into egg milk mix, and then coat in flour. Repeat. Cook each side of venison in pan for about 15 minutes, or until done to taste.

  
  
  Quick Ground Venison Stir Fry

  1 1/2 lbs ground venison	1 cup chopped broccoli
  1 cup chopped carrots	1 cup chopped celery
  3/4 cups chicken broth	3 tbsp corn starch
  1/3 cup soy sauce	1 tbsp sugar
  3/4 package angel hair pasta, cooked

  
  

  Brown ground venison in large skillet. Stir in vegetables when meat is almost done and cook for a few minutes. In small bowl stir together broth, cornstarch, soy sauce, and sugar. Pour into skillet stirring until sauce is thickened and vegetables are done. Stir in cooked pasta just before serving.

  
  
  Crock Pot Venison Loin, Mexican Style

  1 lb venison loin roast or backstrap	1 4 oz can chopped green chiles, drained
  1 cup shredded Monterey Jack or Pepper Jack cheese	20 oz salso (homemade or any brand)
  1 15 oz can black beans, rinsed and drained

  
  

  Cut venison into one inch pieces. Mix venison, salsa, and chilies in slow cooker. Cover and cook on low heat for 6-8 hours. Then, stir in beans. Cover and cook 10-15 minutes. Sprinkle with cheese and serve.