Archive for Venison Recipes

Pan-Seared Cherry Venison

Ingredients:

1 1/2 teaspoons chopped fresh rosemary
1 teaspoon coriander seeds
2 large garlic cloves
1 shallot
1 1/2 teaspoons olive oil
1 tablespoon butter
1 (1-lb) venison tenderloin
1/3 cup dry red wine
1/4 cup dried tart cherries
1 cup beef broth
1/4 cup water
1 teaspoon cornstarch
2 tablespoons jelly
salt and pepper

Directions:

Grind 1 teaspoon rosemary with coriander seeds and garlic with a mortar and pestle to make a paste, then stir in 1/2 teaspoon oil. Pat venison dry and put in a bowl, then rub with paste. Season well with pepper, then cover and chill 20 minutes. Heat a well-seasoned cast-iron skillet over high heat until hot, then add remaining teaspoon oil, tilting skillet to coat evenly. Season venison well with salt and pepper, then brown, turning once, about six minutes total. Reduce heat and cover venison, cooking until venison reaches 125-degrees or venison responds (bounces back) to pressure. Transfer meat to a plate and cover tightly with foil. Add butter and shallots to the skillet and cook for 30 seconds. Add wine and cherries to skillet and deglaze by boiling over moderately high heat, stirring and scraping up brown bits. Stir together broth, water, cornstarch, and remaining rosemary in a bowl and add to skillet. Simmer, stirring, until mixture is thickened, about five minutes. Whisk in jelly and salt and pepper to taste. Cut venison into 1/4-inch-thick slices and serve with sauce.

Golden Venison Supreme

Ingredients:

1 pound venison tenderloin or loin
2 cans Campbell’s golden mushroom soup
1 hand beaten egg
1 cup milk
1 teaspoon garlic salt
1 teaspoon pepper
1 cup of flour
1 stick butter
1 cup olive oil
1 cup water

Directions:

After removing all fat and tendons, cut venison into slices (across grain) and soak in several rinses of fresh water. Drain venison and place (or dip) in mixture of milk, egg, garlic salt, and pepper for 15-20 minutes. Heat butter and oil in a large skillet. Drain venison (but do not wash) and place in bag with flour. Shake to coat venison and fry pieces in skillet to a golden brown coating on both sides. Preheat oven to 375°F. Place venison pieces flat (one layer thick) in a glass oven pan. Mix soup with pan drippings and cover venison. Add water, cover and bake 1 hour. Serve with mashed potatoes or rice.

Spicy Venison Tomato Soup

Ingredients:

1 onion, chopped
2 to 3 cloves of garlic, minced
salt
pepper
horseradish
venison
oil
red wine
2 to 3 stalks of celery, thinly sliced
2 to 3 carrots, sliced
1 to 2 potatoes, peeled and chopped
shrimp
beef stock or bullion
1 can of diced tomatoes

Directions:

Saute onion for 2 to 3 minutes. Add garlic, salt, pepper and horseradish, cook for 1 more minute. Add Bloody Mary mix, diced tomatoes, beef stock, potatoes, celery and carrots. Bring to a boil, reduce heat and simmer until vegetables are tender. While soup is cooking, brown venison in oil and red wine, season with salt and pepper. Once venison is cooked, add to soup along with shrimp.

Coffee Grilled Venison

Ingredients:

1 pound of venison backstrap, in one or two chunks
1 tablespoon Splenda brown sugar substitute
1 teaspoon garlic powder
¼ teaspoon ground ginger
½ teaspoon onion powder
1½ teaspoon instant coffee
½ teaspoon salt
1/8 teaspoon pepper
½ teaspoon paprika (sweet smoked)

Dressing:

½ cup light ranch dressing
1 tbsp. mayonnaise
1/4 teaspoon dill weed
parsley (fresh if available)
1 ½ tablespoon fresh lemon juice
1 teaspoon Dijon mustard.

Directions:

Mix together all the dry ingredients. Score the venison in a diamond pattern, then rub the dry mix into both sides of the meat. Place the venison in a stainless steel or other oven-proof skillet and brown on each side. Meanwhile, have the oven heated to 475 degrees. Once the venison is browned, put the skillet in the oven for about 5 minutes. Remove from the heat and let rest for several minutes before cutting. Check temperature. (An internal temperature of about 140 is medium.) Slice into thin strips. Serve with a dressing made from light ranch dressing, stirred together with dill weed, snipped fresh parsley if available, fresh lemon juice and Dijon mustard.

Hunter’s Style Venison

Ingredients:

1½ pounds of venison, cut in chunks (need not be the most tender portions)
¼ cup butter or margarine
1 pound sliced mushrooms
1 bunch of green onions, chopped
1 can beef bouillon
½ cup dry white wine
parsley
onion powder
garlic powder
herb croutons

Directions:

Brown the venison in butter or margarine, add mushrooms and green onions and saute for several minutes. Add bouillon, seasonings and wine, cover and simmer for two hours, until meat is very tender, or remove to a baking dish, cover and bake at 325°F for two hours. When ready to serve, add 2 cups herb croutons, stir and serve.

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