Venison
Four Seasons BBQ Sauce Recipe
Great for steaks, steaks and chops. This cooked marinade will give you meat that falls off your fork. 1 cup butter 1 cup Rogers Golden Syrup 2 tsp. dry mustard 2 cups ketchup 2 tsp. paprika 1 cup onion, chopped 2 tbsp. Worchestershire sauce 1 cup vinegar 2 tsp. salt Melt butter and sauté onion. … Continue reading
Wine Vinegar Marinade Recipe
1/4 cup red wine vinegar 2/3 cup salad oil 1/2 tsp. dry mustard 1 tbsp. onion, grated 1/4 tsp. Tabasco sauce 1/4 tsp. garlic powder 3 tbsp. water 1 tsp. salt 1 tbsp. ketchup 1/2 tsp. sugar 1/2 tsp. paprika Measure all marinade ingredients into a jar which has a tight-fitting lid. Cover and shake … Continue reading
Green Peppercorn Sauce Recipe
Try this sauce on your next venison steak! It is my favorite. 2 green onions 1 tbs butter 1 tbs minced garlic 2 tbs whiskey 1 cup chicken stock 1 cup beef stock 1 cup heavy cream 1/2 of one fresh squeezed lemon 1 tsp corn starch 1 tbs drained green peppercorns 1 tbs fresh … Continue reading
Venison Omelet Recipe
6 eggs ½ cup butter Salt and pepper ½ cup green onion, chopped ½ cup remains of any cold venison Mix and fry eggs as for an ordinary omelet. In a separate pan, combine meat and onion and heat. When omelet is done, spoon game mixture over top. Fold and serve hot. For a variation, … Continue reading
Venison Fondue Recipe
1 Coleman single burner stove Fondue forks 1 Dutch oven Salad oil Any type of meat: cut into 1” cubes. Have two or more sauces ready. Pour salad oil into Dutch oven to no more than half capacity. Heat oil to 425 degrees Fahrenheit on the stove. Transfer oil to burner on the table. Set … Continue reading
Dilled Venison Liver and Onions Recipe
½ cup all-purpose flour ¼ tsp. pepper ¼ cup butter ½ tsp. dill weed 2 tsp. salt 1 lb. venison liver, sliced ½ cup onion, minced Stir together flour, salt and pepper. Coat liver with flour mixture. Melt butter in a large skillet; brown liver over medium heat. Reduce heat and sprinkle with onion and … Continue reading
Sweet and Sour Venison Ribs Recipe
4 lbs. ribs White sugar, to taste 2 tbsp. Worcestershire sauce Cornstarch 1 lb. dark brown sugar 1½ cups wine vinegar 1 tsp. Accent 18 beef bouillon cubes, mixed with water to make 1½ quart broth Cook ribs until tender. Thicken sauce with cornstarch before serving.
Barbecued Ribs Recipe
3 lbs. venison rump roast 1 large onion, chopped fine Salt and pepper to taste Pinch of rosemary 1 large carrot, grated 1 can (10 oz.) beef gravy Pinch of oregano Grease a large sheet of heavy foil and place in a roasting pan. Put the roast in the centre of the foil and add … Continue reading
Breakfast Sausage Recipe
8 lbs. venison ¼ cup salt 2 tbsp. ground sage 2 lbs. pork 2 tbsp. black pepper 2 tbsp. ground ginger Grind meat with medium blade. Combine spices and then mix well into meat. Cover well to avoid drying of meat. To serve, form into small patties and fry in heavy pan until browned. Makes … Continue reading
Amazing Deer Hams Recipe
Here is a great recipe for deer hams! Take a whole deer ham put in roasting pan. Fill bottom of pan 1/4 full water. Put ham in water, take one pack of onion soup mix, add to water. Take other pack of onion soup mix and rub it in top of ham. Then wrap the … Continue reading
