Other recipes in this category
  • Venison Stew
    3 lb. venison cubes (1 )
    2 c. herb vinegar or
    red wine with
    6 cloves
    1 tsp. thyme
    3 bay leaves
    2 broken cinnamon sticks
    1/4 c. Worcestershire sauce
    2 cloves garlic
    1/2 c. flour
    1/4 c. vegetable oil
    Chunks of 3 onions
    6-8 carrots
    5 stalks celery
    6-8 potatoes or sm. turnips
    2-3 tomatoes
    Marinate venison in herb vinegar or red wine with herbs overnight. Refrigerate in non-metal bowl. Strain meat dredge in flour and brown in hot oil. Place meat in Dutch oven or large pot. Add Worcestershire sauce garlic 1 cup strained marinade or water and vegetable chunks. Bake in oven 1 1/2 hours at 350 degrees or bring to boil on stove then reduce to simmer 1 1/2 hours. If desired thicken with mixture of 1-2 tablespoons flour in 1/4 cup water. Serve with noodles or rice.
  • Braised Pheasant With Cabbage
    1/4 lb. piece fat salt pork
    1 pheasant (an older one)
    2 slices fat salt pork
    1 tsp. pepper
    1 onion studded with cloves
    1 faggot
    2 c. hot water
    1 med. head cabbage
    Savory (opt.)
    1 carrot pared
    1 knockwurst or frankfurters
    1 c. hot water
    Simmer salt pork in water to cover a few minutes. Cut bird into quarters. Brown salt pork pieces in 2 cups hot water. Simmer covered 40 minutes. Put cabbage into water simmer 5 minutes. To pheasant add cabbage carrot knockwurst hot water. Cook covered 45 to 60 minutes or until meat is tender and leg separates from body. To Serve Remove cabbage drain thoroughly place on platter with pheasant quarters surrounded with carrots onions knockwurst and salt pork. Makes 4 servings.
  • Venison Goulash
    2 lbs. sm. white onions sliced
    8 oz. fat (lard or canned vegetable
    shortening)
    3 lbs. stewing venison cubed
    1 tbsp. margarine
    1 1/2 tbsp. paprika
    2 cans beef broth
    Noodles (opt.)
    Fry onions in fat until soft. Add cubed venison and brown on all sides. Sprinkle margarine and paprika over meat and cover with beef broth. Cover pot and simmer slowly 3 hours or until meat is tender stirring often and from time to time adding more warm beef broth. Gravy should be sort of thick. Wide noodles are good with this gravy spooned over them.
  • Rabbit With Herbs
    1 young rabbit cut in serving pieces
    4 tbsp. butter
    2 tbsp. fine chopped parsley
    1 tbsp. fine chopped chives
    2 tbsp. flour
    1 c. dry white wine
    1 c. water
    1 lg. garlic clove minced
    1 tsp. dried thyme leaves
    1 tsp. salt
    1/4 tsp. pepper
    1 (3 oz.) can sliced mushrooms
    drained
    In a large heavy skillet heat 2 tablespoons butter and saute rabbit until brown on all sides. While rabbit is cooking mix parsley chives and remaining 2 tablespoons of butter thoroughly with a fork. Sprinkle rabbit pieces with flour cook 1 minute stirring with wooden spoon. Add wine water butter-and-herb mixture garlic thyme salt and pepper. Stir over high heat until mixture starts to boil. Cover and simmer 50 minutes over very low heat then add mushrooms. Simmer 10 minutes more. Serves 4.
  • Venison Stew
    2 lbs. stew meat (venison)
    6 potatoes diced
    4 c. water
    2-3 tsp. beef bouillon
    1 tsp. Worcestershire sauce
    2 cloves garlic minced
    1 bay leaf
    1 tsp. salt
    1/2 tsp. pepper
    2 tsp. paprika
    3 onions quartered
    2 stalks celery with tops chopped
    2 qts. tomatoes
    1-2 c. lima beans
    2 sm. handfuls brown rice
    2 - 2 1/2 lbs. frozen mixed vegetables
    Brown venison in butter sprinkle with Lawry s season salt. Combine all ingredients in large kettle. Bring to a boil then simmer at least 2 hours. More water may need to be added. May also be thickened just prior to serving with 1/2 cup whole wheat flour and water (mix in jar or gravy shaker). This is excellent served with home made corn bread.