VENISON ROAST IN APPLE CIDER SAUCE
Ingredients
3 pound (approx.) venison shoulder roast
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon allspice
2 tablespoons shortening
1 cup apple juice
1 cup bouillon
1 cup celery, 2" pieces
3 medium potatoes, quartered
4 carrots, cut in 3" pieces
1 teaspoon thyme
Combine the flour salt, pepper, and allspice. Dredge meat in mixture, reserving excess flour. Brown the roast
in the shortening. In a Dutch oven or crock pot, pour the apple juice and beef bouillon over the roast,
cover, and cook slowly for 2 hours. If the meat is not tender enough, continue cooking until tenderized.
Add the celery, potatoes, carrots, and thyme. Continue cooking for 30 minutes until vegetables are done.
Remove the meat and vegetables to a warm platter. Add the reserved flour (and more if necessary) to the
liquid in the pan to make a gravy for the roast. Additional beef bouillon may be added to the liquid to make
more gravy.
Venison in White Wine
1 1/2 pounds venison tenderloin or backstrap, thinly sliced
3/4 cup flour
salt and pepper to taste
1 stick butter, divided
1/2 cup chicken broth
1 cup dry white wine
1/2 teaspoon salt
freshly ground pepper
1 lemon, thinly sliced
Dredge venison slices in flour seasoned with salt and pepper to taste, shaking off excess four. Melt 1/4
stick butter in a skillet over medium heat. Saute venison quickly a few pieces at a time, adding remaining
butter as needed. Remove venison and keep warm. Pour broth into skillet, stirring well to remove browned
bits. Add wine and salt and cook 1 minute. Return venison to sauce and cook 2-3 minutes until bubbly.
Sprinkle with pepper. Arrange meat on a serving platter, pour wine mixture over, and top with lemon slices.
Serves 6
Parmesan Baked Straps
1 1/2 pounds venison tenderloin or backstrap, thinly sliced
1 cup finely crushed corn flake crumbs
1/2 cup grated parmesan cheese
1/2 tsp each: onion powder, garlic powder, salt
1 stick margerine
1 beaten egg
Preheat oven to 400F. Melt 1/2 margerine in bottom of baking pan.
Melt remainder in a small cup or gravy bowl.
Mix all dry ingredients. Dip slices of venison into egg, then into dry mix.
Line baking pan with venison slices. Drizzle remainder of margerine on
slices. Bake for 30-45 minutes.
World's Greatest Jerky
In a GLASS baking pan mix:
1 cup soy sauce
1 cup apple juice
1/4 cup brown sugar
"A dash or two" each of: chili powder, onion powder, black pepper,
liquid smoke, allspice, and garlic oil (she uses For Garlic Lovers Only)
Place THIN strips of venison into mixture. Cover and refrigerate overnight.
Remove strips and place in a clay baking pan. Dehydrate at 200 degrees
until "they're just right"....basically, about 6-8 hours.
HAPPY HUNTING!
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