Other recipes in this category
  • Venison Meatballs
    1 lb. ground venison
    1/2 c. stale bread crumbs
    1 beaten egg
    2 tbsp. dry onion soup mix from 1 env.
    Water if needed to make holding
    consistency
    Shape into small balls. Brown in melted shortening. Sprinkle with remainder of envelope of onion soup mix cover with water and simmer approximately 1 hour. Add more water if necessary. Serve with rice. Good alone as an appetizer. Yield 4 servings.
  • Savory Pheasant
    2 pheasant cut into serving pieces
    Butter
    1/2 c. sweet vermouth
    1/8 tsp. cinnamon
    Dash of freshly ground pepper
    Buttered toast
    Seasoned flour
    2 onions chopped fine
    1 tsp. tomato paste
    1 tsp. salt
    Soft butter
    Dust pheasant with seasoned flour. Brown in butter transfer to large casserole or roasting pan. Add onions to butter in skillet cook until transparent but not brown. Add vermouth tomato paste cinnamon salt and pepper. Cook for a few minutes then pour around pheasant. Spread pieces of pheasant with soft butter bake at 350 degrees for 1 hour or until meat is tender. Arrange pieces of buttered toast on hot platter pour 1 spoonful of sauce from casserole over each piece. Lay pheasant pieces on top. Garnish with watercress. Serves 6.
  • Venison Sauerbraten
    3 to 3 1/2 lb. venison chuck roast
    12 peppercorns
    6 whole cloves
    1 1/2 c. red wine vinegar
    2 tbsp. shortening
    2 tbsp. sugar
    2 onions sliced
    2 bay leaves
    12 juniper berries if desired
    2 tbsp. salt
    1 c. boiling water
    12 gingersnaps crushed (about 3/4 c.)
    Place roast in an earthenware bowl or glass baking dish with onions bay leaves peppercorns berries cloves salt vinegar and boiling water. Cover bowl with plastic wrap. Marinate 3 days or longer in refrigerator turning meat twice a day with 2 wooden spoons. NEVER PIERCE MEAT WITH A FORK. Drain meat reserving marinade. Brown meat on all sides in hot shortening in a heavy skillet. Add marinade mixture. Cover skillet and simmer. Add water if necessary to measure 2 1/2 cups of liquid. Pour liquid into skillet. Cover and simmer 10 minutes stir gingersnaps and sugar into liquid. Cover and simmer gently 3 minutes. Serve meat and onions on a platter. Accompany with gingersnap gravy. Serves 6. The secret of Sauerbraten is the spice vinegar marinade that tenderizes the venison.
  • Green Peppers Stuffed With Venison
    6 green peppers
    6 mushrooms wipes & coarsely chopped
    5 tsp. bacon drippings
    1/8 tsp. pepper
    2 1/2 c. diced left over cooked
    venison
    2 scallions washed & sliced thin
    1 tsp. salt
    Wash green peppers core and chop the cores. Mix chopped ingredients. Stuff peppers with the venison mixture. Stand in shallow baking pan and bake in electric oven at 350 degrees for 45 minutes. Serves 6.
  • Venison Barbecue
    Haunch or chuck of deer
    1/4 c. vinegar
    1/8 c. brown sugar
    1/2 c. butter melted
    1 c. water
    1/2 c. catsup
    2 tbsp. Worcestershire sauce
    1 clove garlic crushed
    5 tbsp. onion juice
    Marinate meat in mixture of vinegar and brown sugar. Remove and rub with salt. Dredge in flour and brown in frying pan. Combine remaining ingredients and pour over meat in roaster. Bake for 30 minutes per pound at 350 degrees basting frequently.