Venison Recipes

Venison Chops with Rice and Tomatos:

Mix the wine, water and lemon juice together. Pour over the chops, cover and marinate in the fridge for 4 to8 hours
Brown the chops in a large skillet after seasoning with the salt and pepper
Place each chop on the bottom of a large baking dish
Cut the green pepper into 1/4 inch thick rings. Place on top of each chop. Put a scoop of rice in each ring. Top with a slice of onion and top each with a slice of tomato
Dump the canned tomatos into a bowl and chop them into small chunks. Add the bitters, garlic and season with salt and pepper. Pour these around the chops
Cover and steam for 1 hour in a preheated 375°F oven

In large skillet, with hot oil cook and stir venison, onions, and peppers until meat is brown and vegetables tender
Drain off the fat and stir in tomatoes, salt, pepper, chili powder, red pepper and chiles. Heat through and pour into covered casserole dish
Bake in a preheated 350°F oven for 1 hour stirring a couple times while cooking
Serve and garnish

Cut steak into one-inch cubes
In paper bag, place 1/2 cup flour, salt and pepper. Shake cubes of steak until dusted
In lg skillet, melt 1/6 pound butter. When hot, add cubes of steak and lightly brown them
Remove steak and to pan add onions, diced finely, minced garlic, marjoram, tomatoes, wine and paprika. Cook slowly with lid on skillet for 15 minutes
Add the steak, replace lid and cook slowly until steak is tender, 45 minutes to 1 hour
Stir in sour cream and serve

Heat oil in a large Dutch oven or kettle over moderately high heat
Brown venison and ground beef in batches, transferring each to a bowl when browned; leave liquid in pot
Cook onion, green pepper, celery, garlic and chiles in beef juices, stirring until onion is soft
Add masa harina, chili powder, cayenne, cumin, pepper and salt and cook 5 minutes, stirring constantly
Add tomatoes, beef stock and meat; simmer, uncovered, 1 1/2 hours, or until meat is tender
Stir in beans and simmer 15 minutes more

Cut bacon into 1 inch cubes and sauté in large saucepan until lightly browned. Remove and set aside
Cut venison into 1 1/2 or 2 inch pieces and brown over high heat in 4 tablespoons bacon drippings
Stir in flour. Lower heat and let brown 2 to 3 minutes, stirring several times
Add liquid and let it simmer 1 hour or more until venison begins to get tender, add more liquid as necessary
Add all the other ingredients, except peas, and continue to simmer to make a thick stew
Simmer peas in a separate pan until done. Strain and spoon over or around stew when served

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