By Deer & Deer Hunting Staff
Many wild online game cookbooks characteristic a bit on venison. during this cookbook, even if, each recipe demands venison. This selection of 301 venison recipes represents the mixed contributions of Bud Kilmartin, a deer hunter and camp prepare dinner from ny, and over a hundred readers of Deer & Deer Hunting journal. if you want to feed a hungry bunch at deer camp, or serve unique visitors in your house, glance no extra for inventive how one can arrange hearty and scrumptious venison.
- Soups and Stews
- Heart and Liver
- Sauces and Gravies
- Main Dishes
- Ethnic Traditions
- Ground Venison
- Smoked Dishes
- Wines that compliment Venison
Read or Download 301 Venison Recipes: The Ultimate Deer Hunter's Cookbook PDF
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Additional resources for 301 Venison Recipes: The Ultimate Deer Hunter's Cookbook
Cover and refrigerate overnight. When ready to cook, remove steaks from marinade and drain. Season with salt and pepper. Place steaks in baking dish large enough to hold them in single layer. Place butter on top of each steak. Cover dish with plastic wrap. Microwave on 70 percent (roast) for 15 to 18 minutes or until steaks are cooked to your liking. Turn steaks over once halfway through cooking time. Venison Chops with Wine, Cheese and Sour Cream Marinade: 1 cup vinegar 1 cup red wine 4 tablespoons crushed juniper berries 2 cloves garlic, minced 1/4 teaspoon thyme 1/4 teaspoon basil 1 tablespoon Worcestershire sauce 1 teaspoon honey or brown sugar Chops: 4 venison chops, trimmed of fat Flour Salt and pepper 1 tablespoon oil 1/2 green pepper, chopped 1/2 cup sour cream 1 onion, chopped 1/2 pound mushrooms 2 tablespoons butter 1 tablespoon catsup 1/4 cup freshly grated Parmesan cheese 2 tablespoons dry Marsala or Madeira Combine marinade ingredients.
Turn just once for rare to medium rare. Remove steaks from pan and keep warm. Pour off all but 1 tablespoon of fat from pan. Add the onion and fry until lightly browned. Pour in 1 cup of the reserved marinade, stir to deglaze the pan, and boil until reduced by half. In a saucepan, melt butter and stir in flour until smooth. Add the reduced marinade, stirring in the beef broth until smooth. Bring to a boil, simmer for 5 minutes, add the cream and simmer a minute longer. Season and serve hot. Marinated Venison Steaks 2 pounds 3/4-inch thick venison steak, cut into 4 servings Freshly ground black pepper 1/2 cup your choice of marinade Place steaks in a flat, shallow glass dish and brush both sides generously with sauce.
Barbecue and Ribs Hearty barbecue recipes for home or deer camp. In addition, the gourmet will surely appreciate these creative treatments for ribs using Burgundy, maple, pineapple and barbecue sauces. Roasts Get out your Dutch Oven, your crock pot, and roasting pan to sample these many ways to prepare mouth-watering rump roasts, rounds, shoulders and legs of venison. Soups and Stews Whether you need to handle a famished crew in deer camp or a hungry family back home, wholesome soups and stews are guaranteed to satisfy and guard against the cold blasts of winter.