Other recipes in this category
  • Glazed Roast Duckling
    1 ready to cook duckling
    1/2 recipe bread stuffing
    1/2 c. sugar
    Few grains salt
    1 tsp. cornstarch
    1(6 oz.) can frozen orange juice
    concentrate thawed
    Set oven for slow 325 degrees. Stuff duckling. Place breast side up on rack in shallow open pan. Roast. Meanwhile combine sugar salt and cornstarch. Add thawed orange juice concentrate (do not dilute). Stir over moderate heat until slightly thickened. An hour before the duckling is done brush entire surface with orange juice glaze. Repeat every 15 minutes until duckling is done.
  • Venison Chili
    1 c. chopped onion
    4 tbsp. chopped green pepper
    3 tbsp. oil
    2 lbs. ground venison
    1/2 c. diced celery
    3 tbsp. chili powder
    2 tsp. sugar
    1 lg. can tomato juice
    1/2 tsp. salt
    1 can chili beans
    Cook onions and green peppers in oil until tender. Add venison and cook until brown stirring often. Add remaining ingredients and cook over low heat 1-2 hours.
  • Tenderizing Deer Meat And Cutting Down On W
    Mix 1/2 cup vinegar and water. Soak meat in mixture for 2 hours. Rinse meat and cover with milk. Soak in milk at least 2 hours. I always leave mine in milk overnight. Great for frying steaks makes them really tender. Prepare meat with salt pepper and flour. We like onion powder added. Fry as you would tenderized steak.
  • Country Style Venison Steaks
    6 venison steaks cut 1/2 to 5/8
    thick
    Salt & pepper
    Charcoal seasoning
    Butter not margarine
    One hour before broiling sprinkle both sides of steak generously and salt and pepper and add charcoal seasoning. Preheat skillet. Melt butter. Pan broil steaks on medium high heat for 3 to 5 minutes per side. Fry steaks separately or 2 at a time don t over cook use plenty of butter as venison is a lean meat. Serve while hot. Serves 6.
  • Venison Cutlets
    2 lbs. venison steak
    2 tbsp. sugar
    1/2 c. sour cream
    Worcestershire sauce
    Flour
    Salt & pepper
    Celery salt
    Bay leaf
    Cut venison into individual cutlets and roll in well seasoned flour. Melt butter in heavy skillet and brown cutlets on both sides over medium heat. When nicely browned pour sour cream over cutlets and season with salt and pepper Worcestershire sauce celery salt and bay leaf. Cover skillet and cook about an hour on low heat or until tender. Serves 6 to 8.