Venison Recipes

Venison Parmesan:

Cut steak into 6 or 8 pieces. Sprinkle with salt and pepper
Beat egg with 2 tablespoons water
Combine parmesan cheese with breadcrumbs, mixing well
Dip meat in egg, then roll in bread crumb mixture
Heat oil in large skillet and fry 3 pieces at a time until brown. Lay in 13 by 9 inch baking pan
Sauté onion in butter and reserved drippings until soft. Add tomato paste, hot water, salt and marjoram. Boil a few minutes, stirring well
Pour 3/4 cup sauce over steaks. Top with thin slices of mozzarella cheese, then pour remaining sauce over cheese
Bake in a preheated 350°F oven for about 30 minutes

For the marinade, mix all wet and dry ingredients until blended. Add the onions and stir
Place the filets into a shallow non reactive dish. Pour the marinade onto the filets, cover and refrigerate for 72 hours, turn the meat over once a day
Remove the filets from the dish and place on paper towels to dry off the marinade before you light the grill. Reserve the remaining marinade for a basting sauce
Place charcoal in a pyramid shape and light with either lighter fluid, electric starter or chimney starter. Wait until coals are gray and spread in a single layer for the direct heat method
Spray grid with non-stick spray and let grid heat over the hot coals (the hotter the grid, the less chance the food will stick)
Place filets on the grid. Grill for 6 to 7 minutes, baste with the marinade and turn, grill 5 to 6 more minutes, baste again with the marinade until it is cooked to medium rare

Serve with rice, or potatoes and vegetables
Ask your butcher or game processor to remove the fat to reduce the gamy taste. Also ask to have the silver skin or white muscle fiber removed
The filets cook very quickly, the cooking time should be less than 13 minutes depending on if you like them rare or medium rare
Can be garnished with sprigs of fresh herbs
Beef or pork can be used in place of the venison

Marinade the venison over night in the refrigerator with the last 4 ingredients
Season with salt, roll in flour and brown in hot skillet. Place in crock-pot cooker and add remaining ingredients
Cover and cook on low 10 to 12 hours

MARINADE: Mix the last 4 ingredients together in a bowl just large enough to cover venison with water. No need to stir this marinade. Use for "red" meats (including rabbits) or game birds
Serve with rice, or potatoes and vegetables
Can be garnished with sprigs of fresh herbs

Place venison roast in a glass or earthenware bowl or baking dish with onions, bay leaves, peppercorns, berries, cloves, vinegar, boiling water and salt
Cover tightly and refrigerate, turning venison twice a day for at least 3 days. Never pierce the meat when turning
Remove venison from marinade and reserve the marinade
Cook venison in the shortening in a heavy skillet until brown on all sides
Add the marinade mixture. Heat to boiling; reduce heat. Cover and simmer until venison is tender, 3 to 3 1/2 hours. (Crockpot on high all day works also)
Remove venison and onions from skillet and keep warm
Strain and measure liquid in skillet. Add enough water to liquid to measure 2 1/2 cups
Pour liquid into skillet. Cover and simmer 10 minutes
Stir gingersnaps and sugar into liquid. Cover and simmer 3 minutes
Serve venison with onions and gravy

Cut steak into 1-inch cubes and dredge with flour
Brown meat cubes on all sides in hot fat
Add water and salt. Simmer gently until meat is tender
Clean green peppers and cut into 1-inch squares. Boil 10 minutes and drain. Add pepper squares and pneapple chunks to browned meat
Combine cornstarch, pineapple juice, vinegar, sugar and soy sauce and cook until sauce is clear and thick
Pour sauce over meat mixture and simmer 5 minutes

Hosted by www.Geocities.ws