Venison Steaks With Mushrooms
Preheat 1 large skillet or 2 medium ones. Season steaks with salt and pepepr. Pour butter into skillet and add steaks immediately. Brown on one side and turn over. Cook to desired doneness, same as beef. Transfer to platter; keep warm. Add shallots and mushrooms to skillet; saute, stirring until mushrooms turn gray.
Add wine and continue cooking over high heat until most of juice is evaporated. Add cream and cook down until it becomes a sauce. Pour over steaks. Serves 4.
Serve with sauteed potatoes, simple green vegetable and salad, such as Caesar.
Source: Detroit Free Press
Elk Parmesan
Cut meat into 6 pieces; pound with a meat mallet to tenderize. Sprinkle with garlic salt and pepper. Combine bread crumbs and the Parmesan cheese in a bowl. In another bowl, beat eggs with water. Dip both sides of meat into flour, then into egg mixture. Press each side of meat into crumb mixture; refrigerate for 20 minutes. Heat oil in a large skillet; brown meat on both sides. Place in a greased 13-in.x 9-in. x 2-in. baking pan. Spoon 2 tablespoons spaghetti sauce over each piece. Cover with mozzarella cheese; top with remaining spaghetti sauce. Bake, uncovered, at 350 degrees F. for 30 minutes or until meat is tender. Serve over noodles; garnish with parsley if desired. Yield: 6 servings.
Source: Taste Of Home
Moose Meatballs
In a bowl, combine meat, egg, 1 tablespoon cornstarch, salt, pepper and onion. Shape into 1-1/2-inch balls. In a large skillet, brown meatballs in oil. Cover and cook over low heat until the meatballs are done, about 10 minutes. In a saucepan, stir vinegar and remaining cornstarch until smooth. Drain pineapple, reserving juice. Set pineapple aside. Add enough water to juice to equal 1-1/2 cups; stir into vinegar mixture. Add sugar and soy sauce; cook and stir over medium heat until thickened. Add the meatballs, pineapple and green pepper; cook until heated through and the green pepper is tender. Serve over noodles. Yield: 3-4 servings.
*If moose meat isn't available in your area, ground beef can be substituted.
Source: Taste Of Home
Vension Meat Loaf
In a large bowl, lightly beat eggs; add tomato sauce, onion, crumbs, salt and pepper. Add venison and mix well. Press into an ungreased 9-in. x 5-in. x 3-in. loaf pan. Combine brown sugar, mustard and vinegar, pour over meat loaf. Bake, uncovered, at 350 degrees F. for 70 minutes. Yield: 6-8 servings.
Source: Taste Of Home
Venison Vegetable Soup
In Dutch oven or large saucepan, brown venison in oil. Add onion; cover and simmer for 10 minutes or until tender. Add remaining ingredients; cover and simmer 1 hour longer or until meat is tender. Yield: 8 servings.
Nutritional Information: One cup serving equals 192 calories, 801 mg sodium, 51 mg cholesterol, 22 gm carbohydrate, 18 gm protein, 4 gm fat.
Diabetic Exchanges : 2 lean meat, 1 starch, 1 vegetable.
Source: Taste of Home
Vension Tenderloin Sandwiches
In a skillet, saute the onions and mushrooms in butter and Worcesteshire sauce until onions are tender. Flatten steaks to 1/2-inch thick; add to the skillet. Cook over medium heat until meat is done as desired, about 3 minutes on each side. Sprinkle with garlic powder, pepper and salt if desired. Place two steaks on each roll; top with onions and mushrooms. Yield: 4 servings.
Diabetic Exchanges : One serving (prepared with margarine and without salt) equals 3 lean meat, 2 starch, 1-1/2 fat, 1 vegetable; Also, 423 calories, 819 mg sodium, 85 mg cholesterol, 39 gm carbohydrate, 30 gm protein, 16 gm fat.
Source: Taste Of Home