Roast Venison With Hunter's Sauce

• 12-pound leg of venison
• 4 cloves garlic, slivered
• 2 cups olive oil
• 4 cups red Burgundy wine
• 1 cup Worcestershire sauce
• 1 medium onion, sliced
• 5 tablepoons dried rosemary
• 2 tablespoons freshly ground black pepper
• Hunter's Sauce (recipe follows)

Wipe the meat with paper towels. Make deep incisions all over the roast and insert slivers of garlic. Reserve 1 cup of the olive oil,* but combine all the other ingredients except sauce. Pour marinade over meat, cover, and refrigerate for 12 hours or overnight, turning every few hours.

Preheat oven to 450 degrees F. Place the venison leg in a roaster with about half the marinade. Pour remaining 1/2 cup* of olive oil over. Bake for 15 minutes uncovered. Turn heat back to 250 degrees and insert a meat thermometer in the thickest part (do not let it touch the bone). Cover with foil and bake until thermometer reaches 150 degrees F. for medium (about 3 hours), or 165 degrees for well done. Baste often. Allow roast to rest 15 minutes before carving. Degrease the pan juices for the sauce. Serve with Hunter's Sauce. Serves 12.

*Comment: I noticed that the recipe calls for 2 cups olive oil and says to reserve 1 cup. It then says to pour the reserved "1/2 cup" olive oil on the roast. You will have to decide where the mistake is...whether it should be 1 cup or 1/2 cup reserved oil.

Hunter's Sauce:

• 2 tablespoons unsalted butter
• 2 tablespoons chopped green onions, some tops
• 4 cups sliced mushrooms
• Salt
• 1/2 teaspoon freshly ground black pepper
• 2/3 cup dry white wine
• 1 cup degreased pan drippings
• 1 cup peeled, seeded, and chopped fresh tomatoes
• 1 teaspoon cornstarch mixed with 1 teaspoon water

In a large saucepan, melt the butter over medium heat and add the green onions, mushrooms, and a pinch of salt, and the pepper. Saute about 10 minutes, until vegetables are cooked. Add the wine and turn up heat to high. Simmer briefly. Lower the heat to medium, add the pan drippings and tomatoes, and cook about 5 minutes. Do not overcook the tomatoes; they should be slightly firm. Stir the cornstarch mixture into the sauce and cook 2 minutes, or until thickened. Serve hot. Makes about 3-1/2 to 4 cups.

Source: Lee Bailey's Southern Food and Plantation Houses

Venison Stroganoff

• Venison (about 2 lbs.)in small pieces or cut in 2x1/4x1/4-in. strips
• 1cup flour
• 1 tsp. salt
• 1/2 tsp. M.S G.
• 1/8 tsp. black pepper

• 1/3 cup butter or margarine
• 1/2 lb. fresh mushrooms, sliced lengthwise
• 1 large onion, chopped
• 1 cup sour cream
• 3 Tbsps. tomato paste
• 1 tsp. Worcestershire sauce or A1 sauce

1. Cut meat into strips or pieces. Coat evenly with the mixture of flour, salt, M.S. G. and black pepper.

2. Melt 1/3 cup of butter in a large, heavy skillet. Add the venison and chopped onion. Brown on all sides over medium heat, turning occasionally.

3. In another skillet, melt 3 tablespoons of butter over a medium flame. Add the mushrooms and cook them until they are lightly browned and tender. Then add the mushrooms to the meat and remove the skillet from heat(use it to blend the ingredients in step 4).

4. Add the mixture of sour cream, tomato paste and Worcestershire sauce in small amounts. Be sure to blend well after each addition. Cook over a low flame, stirring constantly until thoroughly heated (do not allow mixture to come to a boil).

Source: Sports Afield : Dec. '94

Sweet and Sour Elk

• 1 envelope onion soup mix
• 1/4 cup water
• 1 jar (12 oz.) apricot preserves
• 1/2 cup Russian or Catalina salad dressing
• 1/4 cup packed brown sugar
• 1 tablespoon cider vinegar
• 1-1/2 lbs. elk steaks, cut into 1/2-inch strips
• 1 teaspoon salt
• 1/4 teaspoons pepper
• Hot cooked rice

In a bowl, combine soup mix and water; let stand for 15 minutes. Add preserves, salad dressing, brown sugar and vinegar; mix well. Place elk in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with salt and pepper. Pour apricot mixture over the elk. Cover and bake at 350 degrees F. for 45 minutes. Uncover and bake 30-40 minutes longer or until meat is fork-tender. Serve over rice. Yield: 4-6 servings.

Source: Taste Of Home

Barbecued Venison Roast

• 3 to 4 lbs. venison roast (or beef or pork)
• 1/2 cup chopped onion
• 1 TB sugar
• 1 tsp. dry mustard
• 2 tsp. salt
• 1 tsp. pepper
• 2 tsp. paprika
• 1/4 cup cider vinegar
• 1 TB. Worcestershire sauce
• 1 cup ketchup
• 1 cup water

Mix all ingredients but meat in saucepan over medium heat. Simmer 3-5 minutes. Pour over roast in roasting pan. Cook in 325 degree F. overn for 3 hours. Baste frequently. Shred roast after it has cooled. Serve with rolls or on noodles. The roast will just fall apart---juicy and tender.

Deer To Die For

• 1 cup yogurt
• 1 chopped onion
• 3 garlic cloves
• 1 tsp. cayenne pepper
• 1 chopped jalapeno
• 1 chili pepper (seeded and deveined)
• 1/2 tsp. cumin
• 1/2 tsp. marjoram
• Juice of 1 lemon
• 1/3 cup brown sugar
• 1 tsp. salt
• 1/2 tsp. black pepper

Mix all ingredients together and spread over a 5-lb. leg of venison. Cover with foil and let stand in the refrigerator overnight. Place in a roasting pan and cook in a preheated 450 degree F. oven until medium-rare or to desired doneness. Serve with a puree of chestnuts and a California Cabernet such as Caymus Vineyards or an Italian Amarone della Valpolicella from Bertani.

Source: Sports Afield/ Dec. '94

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