By Deer & Deer Hunting Staff
Many wild video game cookbooks characteristic a piece on venison. during this cookbook, in spite of the fact that, each recipe demands venison. This choice of 301 venison recipes represents the mixed contributions of Bud Kilmartin, a deer hunter and camp prepare dinner from manhattan, and over a hundred readers of Deer & Deer Hunting journal. if you want to feed a hungry bunch at deer camp, or serve unique site visitors at your residence, glance no additional 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 Online or Download 301 Venison Recipes: The Ultimate Deer Hunter's Cookbook PDF
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Extra resources for 301 Venison Recipes: The Ultimate Deer Hunter's Cookbook
Serve with potatoes, noodles or wild rice. Piquant sauce, espanola or cold orange sauce complete this feast. Serves 4. Cold Orange Sauce 6 tablespoons currant jelly 3 tablespoons sugar 2 orange rinds, grated 2 tablespoons orange juice 2 tablespoons lemon juice 3 tablespoons port wine Salt, pepper and paprika Beat jelly, sugar and orange rind in a mixer. Add the remaining ingredients and mix. Serve cold, can use with another game. The sauce can be stored in the refrigerator. —John W. Swale, Easton, MA Venison Pepper Steak 1-1/2 pounds leg steaks (no bones about 3/8-inch to 1/2-inch thick) 1/4 cup flour 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 cup shortening 1-3/4 cup water Medium can stewed tomatoes 1/2 cup onion, chopped 1/2 teaspoon garlic salt 1 tablespoon Kitchen Bouquet gravy sauce 1-1/2 teaspoon Worcestershire sauce 1 large green pepper, cut in strips Combine flour, salt and pepper.
Pour off drippings and liquid. Add ingredients to venison. Stir well, cover tightly and simmer about 1 hour or until meat is tender. Stir occasionally. Cook rice. Serve barbecued venison on rice. Serves 7 or 8. Game Burgundy Short Ribs 6 regular venison ribs 2 stalks celery, chopped 1 large onion, diced 1 clove garlic, minced Salt and pepper Roux (see recipe below) Gravy (see recipe below) Fill large pie plate 1/4 full of water. Place ribs bones down and meat side up and brown for 15–20 minutes at 400 degrees.
Sewell, West Palm Beach, FL Deer Camp Venison 1 barked green willow branch 2 to 3 pound venison roast, boned 1/2 cup parsley 4 cloves garlic, minced 1/2 teaspoon leaf oregano 1/2 cup olive oil 1/2 teaspoon salt 1/8 teaspoon pepper Thread venison onto willow skewer. Combine remaining ingredients for basting mixture. Turn and baste frequently as meat cooks. Cook about 1-1/2 to 2-1/2 hours, until meat loses pink color. Cooking time will vary due to variation in heat of open fires and weather factors.
301 Venison Recipes: The Ultimate Deer Hunter's Cookbook by Deer & Deer Hunting Staff