Venison Recipes

Venison Stir-fry
1 lb. venison steak or roast cut into thin slices
4 t. oil
4 celery stalks, thinly sliced
2 carrots, thinly sliced
2 onoins, sliced and separated
2 green peppers, cut into chunks
2 pkgs. stir-fry seasoning (sweet and sour
is good with venison)
1/4 cup water
8 fresh mushrooms, sliced

Heat oil in wok or large skillet over high heat
until hot. Brown meat in hot oil.Stir-fry for 3-5
minutes or until meat is brown. Add celery, onions, green
pepper. Stir-fry 2-3 mins or until tender. Mix
seasoning with 1/4 cup water and blend well. Add
mushrooms to wok and cook for one minute. Stir in
seasoning mixture cook until sauce thickens and
vegetables become glazed. Serve with rice.

Venison Jerky
2 lbs. Venison (boned)
3/4 cup teriyaki
3/4 cup worcestershire sauce
1/2 bottle liquid smoke
2 tsp. seasoning salt
2 tsp. accent
2 tsp. onion powder
1 1/2 tsp. garlic powder
1 tsp. black pepper

Slice venison into thin strips. Place all
ingredients except meat into large bowl.
mix well. Add meat to mixture making sure
is cover well with mixture. Cover and let
marinate over night. Place a cookie sheet
in bottom of oven to catch drippings.
Place toothpicks through one end of meat.
Hang meat through oven racks so meat hangs
down. Set oven to lowest temp and cook for
8 hours or until meat is dry.

Beer Chops
4-6 venison chops
oil
flour
1 can of your favorite beer
1 can white hominy

Brown meat in oil and flour. Remove meat when
brown. Add beer and hominy to meat juices. Stir
until thickened. More flour can be added to
thicken if needed. Put meat back in pan and cook
till done. 20-30 minutes.

Stuffed Venison
1 piece Back strap, 8 inches long
1/4 cup cider vinegar
3 t. olive oil
salt and pepper
2 fresh garlic cloves, crushed tarragon
1 onion, chopped fine
1/4 lb. blue cheese
1/2 cup red wine

Marinate back strap in vinegar, olive oil, salt,
pepper, garlic and tarragon for 2 hours in refrigerator.
Remove and beginning about one inch from either end,
slice the strap almost all the way through forming a
pocket in the meat. Mix together one onion, blue cheese
more salt and pepper. Pack mixture into meat pocket.
With opening upward, pour in 1/2 cup red wine. Use
toothpicks to close opening. Wrap in foil open side up.
Cook in pre heated oven at 350 for 1 hour depending
on thickness of meat. Slice into sections and arrange
on platter to serve.

Creamy Venison Patties
2-3 lbs. ground venison
noodles
1 can cream of mushroom soup
1 can creamy chicken mushroom sour
salt, pepper
2 t. butter

Make 6-8 small patties from meat. Brown patties in
melted butter using deep skillet. When meat is brown
reduce heat and mix in soups. Salt and pepper to taste.
simmer until done about 30 minutes. Serve over bed of
hot noodles.