Indoor Barbecued Venison

2 lbs. boneless venison (deer, elk, moose, antelope)

1/2 lb. bacon

1 cup chopped onions

2 cloves minced garlic

1 cup ketchup

1/2 cup red wine vinegar

1/4 cup Worcestershire sauce

1/4 cup brown sugar

Rice (use only long-grain)

Salt and pepper

Cut venison into 1-inch cubes. In the bottom of a Dutch oven (or large frying pan), cook bacon until crisp. Remove bacon, crumble, and set aside. In a bowl or othr container, mix all ingredients except venison and rice. Salt and pepper to taste ( or try 1 tablespoon of salt and one-eighth teaspoon pepper). Drain vension and brown it in bacon drippings. Pour off dripping and liquid. Add bowlful of ingredients to venison. Stir well. Cover tightly and simmer about 1 hour, or until meat is tender. Stir occasionally. Cook rice. Serve barbecued venison on rice. Serves 7 or 8 ordinary people.

Comment: Tough meat should be marinaded overnight. The early settlers used ordinary milk. Simply put the meat in a suitable container, cover it with milk, and refrigerate for 15 hours or so. You may prefer it to other marinades because it doesn't disflavor the meat. Or, use your favorite marinade.

This recipe can also be used for other game, domestic meat, and fowl.

Source: Outdoor Life: Deerhunter's Yearbook ( 1989)

Orange Filet Mignon

1 average-size venison fillet (deer, elk, moose, antelope)

2 Tbsp. melted butter

1 Tbsp. flour

2 Tbsp. orange juice

1 bay leaf

Salt and pepper

1/2 lb. chopped mushrooms

2 Tbsp. solid butter

Mix the melted butter with the mushrooms and cook for about 5 minutes. Stir, then add flour and brown. Add the orange juice, some salt and pepper, and the bay leaf. Cover and simmer until the sauce is creamy. Rub the fillet with the 2 Tbsp. of solid butter, and sprinkle with pepper. Broil the meat for 5 minutes on each side. Sprinkle with salt and the mushroom-and-orange-juice sauce, and baste as the fillet cooks until done to your taste.

Source: Outdoor Life: Deerhunter's Yearbook (1989)

Venison Meatloaf

1 lb. ground venison, preferably marinated (deer, elk, moose, antelope)

1/2 lb. pork sausage

1 cup chopped onion

1 chopped carrot

2 chopped celery stalks

salt and pepper

1 egg

3/4 cup bread crumbs

1 mashed garlic clove

2 Tbsp. chopped parsley

1 tsp. Worcestershire sauce

half a chopped green pepper

1/2 cup water

1-1/2 cups canned tomatoes

Mix thoroughly all ingredients except water and tomatoes. Shape mixture into a loaf, place in roaster, and pour water and tomatoes over the loaf. Cover and cook for 3 hours at 375 degrees F.

Good not only served hot with pan gravy but also excellent when sliced cold and sliced thick(or slice thin for sandwhiches).

Source: Outdoor Life Deerhunter's Yearbook: 1989

Moose (Elk, Caribou, or Venison)Bourguignon

"This is the game stew 'deluxe' and deserves its reputation as queen among stews."

1/4 lb. salt pork, diced

1/2 lb. slice of ham , diced (or 3 strips of bacon, diced)

flour

salt and pepper

3 lbs. round or rump, cut into 2-inch cubes

1 game kidney, sliced (if moose or elk; both if deer), or beef kidney

1 tbsp. brown sugar

1 tbsp. currant or beach plum jelly

1 tsp. Kitchen Bouquet

2 bouillon cubes

24 small or pearl onions (if unavailable, quarter 3 medium onions)

5 carrots, diced

3 cloves garlic, sliced

2 cups red wine

1 can cream of mushroom soup* or 1 cup beef broth

1 tbsp. Worcestershire sauce or Harvey's sauce

3 bay leaves

2 tsp. thyme (or 1 tsp. thyme and 1 tsp. crumbled rosemary)

1/2 lb. mushrooms, sliced

Butter

3/4 cup cream

3 tbsp. chopped parsley

In skillet, fry out the salt pork and frizzle the ham cubes (or bacon). Reserve cracklings and ham.

Roll or shake meat chunks in salted and prepared flour. Same for kidney slices. Brown the meats in the salt pork fat on all sides, making sure that you do not crowd the pieces, i.e., brown one batch of pieces, remove to casserole, then brown the next batch.

Stir sugar, jelly and Kitchen Bouquet into skillet, then mash in 2 bouillon cubes and melt, stirring to blend over low flame. Glaze onions, carots and garlic slices until sticky but not carmelized. Remove to casserole. Stir in red wine, then can of mushroom soup, if you are using it; otherwise, add beef broth. Stir in bay leaves and thyme and smooth out the liquid. Set aside.

Cover and simmer for 2 to 2-1/2 hours, adding water if stew thickens too much. Add vegetables to casserole for the last 30 to 40 minutes of cooking. If you didn't use the canned mushroom soup, saute mushrooms in butter for 2 to 3 minutes, then add the cream. Cook down until the cream has thickened---about 5 minutes. Add cracklings and ham to the mushroom mixture just long enough to warm them, and add to stew along with parsley.

*Use canned mushroom soup if you're in camp or anywhere that fresh mushrooms are not available.

Serve with noodles, homemade spaetzle or rice. Serves 6.

Source: Outdoorlife Deer Hunter's Yearbook: 1989

Swiss Elk Steak

2 lbs. elk steak

All-purpose flour

2 Tbls. butter or margarine

1 can (15 oz.) tomato sauce

1/2 cup red wine or beef broth

2 Tbls. Worcestershire sauce

1/2 cup diced onion

1/2 cup diced green pepper

1 can (2-1/4 oz.) sliced ripe olives, drained

1 cup sliced fresh mushrooms

1/2 tsp. salt

1/2 tsp. pepper

4 slices Swiss Cheese, optional

Cooked noodles

Dredge elk steak lightly in flour; shake off excess. Melt butter in large skillet; brown steak on both sides. Place in a shallow baking pan. Combine the next nine ingredients; pour over steak. Cover and bake at 350 degrees F. for 1-1/2 hours or until cooked to desired tenderness. If desired, place cheese over steak before serving. Serve over noodles. Yield: 4 servings.

Source: The Taste Of Home Recipe Book (1993)

Vension/Pork Patties

"Start your sportsman off to duck blind or woods with this for breakfast."

1 lb. vension, thawed

1 lb. seasoned bulk pork sausage

1 tsp. salt

1/8 tsp. pepper

1/4 tsp. thyme leaves, crushed

1/4 tsp. crushed rosemary leaves (optional)

Grind together the venison and sausage. Mix in seasonings. Flour hands and form into 8 patties.

Pan fry slowly about 15 minutes on each side or until patties are cooked through. Drain off fat as patties cook. Makes 4 servings.

Note: This is an excellent breakfast dish in chilly November. Also have waffles with apple slices cooked in butter.

Source: Farm Journal's Country Cookbook

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