Ingredients 3 lbs. braised venison hindquarter, cut into 1-inch pieces 2 tablespoons olive oil 8 oz. bacon, diced Kosher salt Freshly ground black pepper 4 large Vidalia onions 4 carrots, sliced diagonally into 1-inch chunks 2 teaspoons chopped garlic (about 2 cloves) 2 1/2 cups canned beef broth 2 cups good red wine 1 tablespoon … Continue reading
Ingredients ¼ cup extra virgin olive oil 2 medium onions, finely chopped 4 ribs celery, finely chopped 2 carrots, finely chopped 4 cloves garlic, sliced 1 pound ground venison 1 pound ground beef 4 ounces slab bacon, finely chopped 2 16-ounce cans of tomatoes, crushed 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves 1 … Continue reading
Here’s a two part venison recipe for chili cocoa crusted venison with a berry reduction. Ingredients 1/3 cup coffee grounds ¼ cup cocoa 2½ tablespoon salt 1 tablespoon brown sugar 1 teaspoon cinnamon ½ teaspoon cayenne pepper ½ venison loin Olive oil for browning Directions Preheat oven to 350 degrees. In a medium bowl, mix … Continue reading
Tips and methods for preparing and cooking venison. Venison is one of the healthiest sustainable foods in the world, and dining on venison is one of the greatest pleasures in life one can have. Not only are deer a free ranging consumer of healthy herbs, grasses, acorns, berries, and nuts and exempt from harmful antibiotics … Continue reading
2 tbsp. Worchestershire sauce 1-1/2 tsp. meat tenderizer 1/4 rosemary 1/4 tsp. thyme (crushed) 1/4 cup vinegar (or wine vinegar) 2 tbsp. salad oil 1/4 tsp. marjoram Marinate for 1/2 hour. Use with 3 lbs. chuck or round steak – 1.5 to 2 inches thick.
3 cups unsweetened cranberry juice 1/4 cup dried cranberries 2 tbsp. fresh orange juice 2 tsp. dill or fennel, chopped fresh Sea salt and black pepper to taste 1/2 cup dry red wine 2 tbsp. shallots, finely minced 1 tbsp. red wine vinegar Honey or maple syrup to taste 1 tbsp. of olive oil In … Continue reading
4 tbsp. oil 5 tbsp. soya sauce 1 tbsp. Worcestershire sauce Tabasco sauce to taste 1 medium onion 3 tbsp. lemon juice 1/2 tsp. pepper Combine all ingredients and bring to boil.
3/4 cup soya sauce 1 tbsp. MSG 3 cloves garlic, minced 2 lbs. venison 2 tbsp. wine (optional) 1/3 cup sugar 4 tsp. fresh ginger, chopped Marinate venison in sauce overnight. Venison may the be dried, broiled, fried or barbecued.
This is excellent with any big-game roast or steak. 3 tbsp. butter or margarine 1 cup venison stock 2 tbsp. Madeira wine 3 tbsp. all-purpose flour 2 tbsp. currant jelly In a small saucepan, melt butter over medium-low heat. Stir in flour. Blend in stock. Cook over medium heat until thickened and bubbly, 5-7 minutes. … Continue reading
1/2 cup molasses 1/2 cup chili sauce 1/2 cup onions, minced 1 tsp. Worchestershire sauce 1/2 cup beer salt and pepper to taste 1/4 cup prepared mustard For each pound of ground venison, mix meat with 1/4 cup evaporated milk, onion, salt, pepper and a dash of Worcestershire sauce.