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These Are Some Of My Favorite Venison Recipes

Fried Venison Steaks

2 pounds venison steaks (round or sirloin tip) 1/2-1" thick. 1/2 cup flour. 3 tablespoons shortening. 2 cans condensed cream of mushroom soup. water, salt and pepper. Trim all fat from the steaks, and cut into pieces approximetly 3" square. Using a meat mallet, pound flour into both sides of steak. Melt shortening into a large skillet and brown meat slowly and thoroughly over medium heat (15-20 minutes). Season to taste with salt and pepper. As pieces are browned, transfer them to a 2-3 quart deep dish casserole. Blend the two cans mushroom soup in a blender until creamy. Pour this mixture over the steak. Add enough water to cover all pieces of steak. Cover and bake until tender (approx.2-1/2 hours) in a 350% oven, adding water as necessary.

Venison Crockpot Barbecue

Put 3-1/2 to 4 pounds venison in a crockpot. Then pour water over venison with 2/3 cup vinegar. Cook on high temperature until venison is done, about 1-1/2 hours. Pour off water, cut venison into little pieces and return to Crockpot. Dice onion and celery, enough to make 1/2 cup of each, add to venison. Put 1 cup of barbecue sauce, 2-3 tablespoons of brown sugar, 2 tablespoons of A-1 sauce into crockpot and cook for an hour.

Venison Bobs

2 pounds venison steak. 2 teaspoons oil. 1 tablespoon Kitchen Bouquet. 2 tablespoons vinegar. 1/8 teaspoon red pepper. Dash celery seed. 1/8 teaspoon black pepper. Bite size pieces of green pepper, mushrooms, onions, celery, tomatoes, zucchini, summer squash, cauliflower or cucumber. Cut steak into bite size pieces. Place the meat in a non metal bowl and add enough oil to cover. Stir in kitchen bouquet, vinegar, red pepper, black pepper and celery seed. Cover and place in the refrigerator for 4 hours. Prepare a charcoal fire and allow the coals to burn down for about 1/2 hour. Choose 3 or 4 of the vegetables from the ingredient list, and alternately string with the marinated meat on long skewers. Cook over medium-hot coals for 20-30 minutes, turning often and basting with the marinade. Cooking time depends on the heat of the coals. The meat should be nicely done and vegetables be a bit crisp. Keep a water mister handy to control flames.

Venison Supreme

4 pound venison roast. 1/2 cup red cooking wine. 2 teaspoons salt. 1 teaspoon garlic salt. 6 thin slices of fresh lemon. 6 slices of salt pork. Soak venison in water with 1/2 cup vinegar overnight. Wash venison and dry well. Brush with a 1/4 cup wine. Shake on salt, pepper, and garlic. Place lemon slices on top of venison and secure with toothpicks. Bake in a 275 deree oven for 5 hours. * Basting Sauce: In a double boiler, melt 1/4 cup butter, 1/4 cup honey, 1/2 cup frozen orange juice, 1/2 teaspoon rosemary, and 1/4 cup wine. Baste often with this mixture while baking.

After The Hunt Stew

2 pounds venison, cut into 1 inch cubes. 2 tablespoons cooking oil. 1 cup carrots, sliced. 1 cup water. 3 teaspoons corn starch. 1 cup onions sliced. 1/4 cup white wine. 1 tablespoon Worcestershire sauce. 1/4 cup brown sugar. 2 tablespoos horseradish. 1 teaspoon salt. 4 potatoes, sliced. 5 stalks celery. * In a skillet, brown meat in cooking oil. Place mea in a slow cooker (Crockpot). Add all ingredients, cover and cook 3 hours on high. Before serving you may need to thicken the stew by adding corn starch. Serve with fresh bread and butter. Serves 4

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