Other recipes in this category
  • Braised Venison
    Venison round rump
    Chuck or heel or round 4-5 lbs.
    Seasoned flour 1/4 c.
    Venison drippings or chopped suet
    1/4 c.
    1 onion sliced
    1 c. water or tomato juice
    Choose a compact piece of venison either solid or rolled. Rub on all sides with seasoned flour. Heat the fat in a heavy skillet or Dutch oven brown the meat evenly on all sides slip a rack under the meat add onion and liquid. Cover and simmer gently 3 to 4 hours or until very tender. If a rack is not used turn the meat occasionally to insure even cooking. Add more liquid during cooking if necessary.
  • Roast Beaver
    1 sm. or med. sized beaver
    Baking soda
    Sliced onions
    Bacon
    Remove all surface fat. Cover meat with a weak solution of soda and water. (1 teaspoon soda to 1 quart water) Boil 10 minutes and drain. Cover beaver with bacon and onions roast until tender.
  • 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.)
  • Roast Wild Duck
    Clean wipe and dry the ducks. Sprinkle generously with flour salt and pepper. Place whole peeled onion inside each duck and place them in self basting roaster. Fasten with toothpicks. Place 2 or 3 strips of bacon across each bird. If desired ducks may be stuffed with wild rice dressing made by boiling wild rice and seasoning with salt pepper and chopped onions. Cover bottom of roaster with water. Cover tightly and roast in oven at 350 degrees for 1 1/2 hours to 2 hours depending on the number and size of ducks. Remove cover of roaster for last 15 to 20 minutes before taking from oven to allow skin to brown.
  • Fried Venison Steak
    2 lbs. venison steak
    1/8 tsp. pepper
    3 tsp. oil
    1 pkg. onion soup mix
    Flour
    1/2 c. water
    Trim venison of all fat. Dip in flour. Brown on both sides in hot oil. When brown sprinkle onion soup mix and pepper over all and add water. Cover and cook 1/2 hour.