Other recipes in this category
  • Venison Patties
    1 lb. venison
    1/2 lb. chopped bacon
    Add small minced onions salt and pepper 1/2 teaspoon grated lemon peel 1/8 teaspoon thyme 1/8 teaspoon marjoram 1 egg bread crumbs. Mix by hand. Form into 3 roll cut into slices and fry.
  • Smothered Venison Steak
    Flour
    Pepper to taste
    Fat
    1 pkg. dry onion soup mix
    1 tbsp. Worcestershire sauce
    Seasoning salt to taste
    4 venison steaks or 2 venison rounds
    1 1/2 c. water
    Mix flour with seasoning salt and pepper. Hack steaks and roll in flour mixture. Brown steaks in small amount of fat and add dry onion soup mix water and Worcestershire sauce. Simmer for 1 hour or until tender. Serve over rice if desired. 4-6 servings.
  • Fried Venison (Buck) Nuggets
    2 lbs. venison steak
    Salt and pepper to taste
    1 c. flour
    1 c. oil
    Cut venison steak into 1/2 inch strips. Salt and pepper steak place steak in a plastic bag with flour. Shake and then fry in hot oil. Serve with rice and gravy.
  • Venison Stew
    2 to 3 lbs. venison cut into 1 inch
    cubes
    1 1/2 c. French dressing
    2 carrots pared and cut into 1 inch
    pieces
    1 lg. onion coarsely chopped
    1 sm. green pepper seeded and
    coarsely chopped
    3 stalks celery cut into 1 inch
    pieces
    1 can (16 oz.) whole tomatoes mashed
    1/4 c. quick cooking tapioca
    1 whole clove
    1 bay leaf
    Salt and pepper
    Marinate cubed venison in French dressing for 12 to 24 hours. Drain off salad dressing and place venison in crockpot (slow cooker). Stir in remaining ingredients. Cover and cook on low setting for 8 to 10 hours. 6 to 8 servings (about 3 quarts.)
  • Grilled Venison Roast
    1 (5 lb.) venison roast
    3 cloves garlic
    1 c. beef consomme
    1 bottle of Lowenbrau Dark
    Marinate roast overnight. Lay 4 bacon strips on top of roast. Cook indirect for 2 hours. Add 7 coals on each side after first hour.