Preparing Venison
Venison
is a healthy and delicious meat choice, but the road to a tasty meal requires
care in the processing and preparation. If you've had gamy tasting venison
before, chances are the offensive taste was obtained through processing
or cooking. The meat's quality is a result of the deer's age, sex and diet.
Older deer have tougher meat, while the meat of bucks in rut is stronger
tasting from the stress of breeding season.
For nutritional value, venison is low in fat and calories and rich in protein. Use low-fat cooking techniques, such as broiling, grilling, baking or stewing instead of frying to keep the venison healthy.
All in all, just keep in mind the deer you are cooking and match it with the right cooking technique- roasting and stewing for tougher cuts and frying, broiling and grilling for more tender cuts.
Processing
For
better venison, hang the deer before processing. Leave the skin on to prevent
dehydration and keep the meat clean. A handy way to hang the carcass (and
also remove scent glands) is illustrated above. Hang the deer to drain
blood and cool to 50°F. within 6 hours of harvest. (Freezing the venison
more quickly will result in tougher meat.)
Aging venison any longer is not necessary, but when stored at 34-40°s° F. for up to 8 days the taste and tenderness of venison cuts can be improved.
The following tools are needed for home processing: hand saw, cutting board or solid table, a flexible knife for boning, a stout knife for trimming fat and making larger cuts, a knife sharpener, freezer paper, plastic wrap, masking or freezer tape, and a marker. To help sort meats for stewing and grinding, large plastic or metal tubs or bowls are handy.
To process the deer, remove the skin and take care to keep the hair side away from the carcass. Be sure to remove as much fat as possible (deer fat has a strong flavor). Trim any bruises or gunshot damage and wash the outside. After dripping dry, the carcass is ready to be cut.
There are two basic methods for cutting the carcass. The boneless method produces a milder flavor; all bone is removed and the more tender muscles are used for steaks, roasts, and stew; the less tender muscles are ground. One point to remember is that young-of-the-year deer are so tender that the whole animal can be cut into steaks. You can also use the method similar to one used to cut up a beef carcass. This method results in popular cuts such as rib, T-bone, sirloin and round steaks. Combinations of the two methods may be used.
Regardless of which method is used, use the chart on page 16 to produce wholesale cuts similar to those at a grocer. Start by removing the neck for boning and split the carcass by cutting down the center of the backbone. Then either bone or cut with the bone-in cutting method as used in beef cutting. Sawing through bone spreads the bone marrow across cuts of meat, sometimes creating a bad flavor. If you saw through cuts, be sure to scrape away any marrow or bone fragments. Also, carefully remove all animal hair.
Wholesale Cuts
Place
the half carcass on a cutting table and remove the flank, breast and shank.
Remove the shoulder by cutting between ribs 5 and 6 perpendicular to the
backbone. Separate the rib from the loin behind the last rib and cut the
loin from the sirloin in the middle of the last lumbar vertebra. The wholesale
cuts of deer are neck, shoulder, rib or rack, loin, hind leg, foreshank,
breast and flank.
Cutting Procedure
The wholesale cuts of deer may be boned or cut in the conventional ways.
The neck may be left as a roast or boned for ground venison. To make the steaks more tender, they should be cut across the forearm part of the shoulder and the next cuts made across the blade end of the shoulder. Shorten the rib and loin by cutting parallel to the backbone and below the loin muscle. Then cut the chops about 1 inch thick.
Sirloin chops about 1 inch thick are cut from the sirloin up to the hip joint. The triangular shaped rump portion is then removed and used as roast, either with or without the bone. Round steaks about 3/4-inch thick are cut from the round portion, or this portion may be boned and rolled for roasts. The foreshank, flank and breast are usually boned for ground venison and stew meat or for fresh sausage or dry summer sausage. Venison cuts can be used in a variety of dishes, although many people choose to make ground venison out of much of their deer. Small electric grinders are inexpensive or come as attachments to larger appliances and can be used for making smaller amounts of ground meat. Local processing plants will grind by the pound if you want larger amounts of venison ground. As a type of sausage, add your favorite seasonings to ground burger as you grind or before freezing - salt, pepper, onion and garlic salts, smoked salt, basil and oregano are good.
If you are not sure of how much ground venison you will use, try freezing larger chunks of shoulder or round cuts. They can be thawed later and used for a variety of recipes - as roasts, sliced for steaks, cut in strips for jerky or ground for sausage or burger.
Packaging for the freezer
Successful
freezing depends on proper packaging to protect food from the dry, cold
air of the freezer that would rob it of moisture and flavor.
Vacuum packaging works well with venison. For paper wraps, ordinary kraft or waxed papers are not adequate protection for foods to be frozen. Use moisture-vapor-proof material designed especially to wrap foods for freezing. These materials are strong, easy to handle, moisture-proof, resist grease, and will not transfer odors. Plastic kraft-laminated freezer papers are probably the most economical and are easier to use in most cases. Freezer papers are found at most supermarkets on the shelf with other canning and freezing supplies.
Wrapping
To easily separate frozen chops and steaks, place a double thickness of waxed or freezer paper between each piece with plastic sides to the meat. For the best packaging results, first wrap the cuts of venison in a quality plastic wrap then cover with freezer paper to ward off freezer burn. Double- wrapping is recommended.
To determine serving sizes and portions for freezing, a quick rule of thumb is to allow about 1/4 pound of meat per person for serving. (For ground meat, that is equal to about a fist-sized portion.)
Before packaging, cover sharp bone edges with a double thickness of freezer paper so they will not puncture the wrapping paper.
The drugstore fold is an effective method for sealing moisture in and air out. (See illustration above.) Place the meat in the center of the paper. Bring the opposite edges together and fold over an inch or two at a time until tight against the meat. Tightly fold one end, then the other. Turn each end underneath and secure with masking or freezer tape.
Labeling
Label each package clearly with a permanent marker. Make the letters large enough for easy reading. Labels should include the owner's name, address and permit number; the name of the cut; the quantity; and the packaging date.
Freezer Storage Time
Venison can be stored in the home freezer at 6° F. or lower for about nine months.
Cooking with Frozen Meat
To thaw in refrigerator, allow about 3 hours per pound for small roasts and steak packages and 4 to 5 hours for larger roasts. If thawed at room temperature, allow 1 hour per pound. Or, defrost in microwave according to weight instructions of appliance.
Frozen meat may be cooked satisfactorily either by thawing prior to or during cooking. When cooking steaks or roasts from the frozen state, allow additional cooking time.
When broiling, place frozen steaks and ground venison patties further from the heat or at a lower temperature than thawed cuts so the meat will be cooked to the desired degree of doneness without becoming too brown on the outside.
Making sausage and jerky
Venison can make excellent sausages and jerky. Avoid using deer fat in the sausage; it makes the flavor stronger and does not store well. If you choose to add fat, pork fat works well for ground, processed meats because it adds flavor and moisture to the meat and keeps well. The amount of fat you add to your sausage can vary with your personal taste and diet needs.
Basic Deer Sausage
Ground Meat Mix
5 lbs. venison
1 lb. fresh pork fat
2-4 tablespoons salt
Grind the meat and fat thoroughly, mix in salt and add one of the seasoning
recipes. Knead seasoning mix into meat. Keep mixture cold. For larger quantities,
ratio ingredients.
Salami Seasoning
2 tablespoons sugar
1 tablespoon cayenne pepper
1 teaspoon ground cloves
1 tablespoon fine-ground pepper
2 teaspoons garlic powder
3/4 cup dry milk (mix to a thin paste)
Sausage Seasoning
2 tablespoons sugar
1 teaspoon cayenne pepper
1 1/2 tablespoons chili powder
1 tablespoon garlic powder
1 1/2 teaspoons ground celery seed
3/4 cup dry milk (mix to a thin paste)
Pepperoni Seasoning
2 tablespoons sugar
1 teaspoon ground cumin
1 1/2 teaspoons leaf oregano
1 teaspoon thyme
1 tablespoon cracked pepper
1 tablespoon fine-ground pepper
3 tablespoons chili powder
1 teaspoon whole anise
3/4 cup dry milk (mix to a thin paste)
To stuff and cook the sausage, you can use casings available from a local meat processor or aluminum foil wrapping. If using casings, follow instructions for the type (run water through animal casings). To fill, use stuffing attachments for your meat grinder and pack tightly into casings. For foil wrapping, place 1-2 pounds of mixture on a rectangle of foil and pull up opposite sides. Press to pack meat tightly, then fold the foil tightly against the meat. Turn and roll ends until tight. Bake sausage in the oven by placing the stuffed casings or foil on a rack in a baking pan. Bake for 1 hour and 20 minutes at 300° F. Remove and cool rapidly.
Summer Sausage
2 pounds ground venison
1 cup water
3 tablespoons quick cure salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1/4 teaspoon onion salt
1/2 teaspoon mustard seed
1 tablespoon liquid smoke
Mix all ingredients well. Shape on aluminum foil in two rolls. Twist ends of rolls to secure. Refrigerate for 24 hours. Place in kettle and cover with water and boil 1 hour. Remove and punch holes in foil to drain water.
Venison Jerky
Buck's Jerky
2 pounds venison strips, cut 1/4-1/8" thick
1/4 cup soy sauce
1/4 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon salt
A few drops of liquid smoke
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic
1 teaspoon hickory smoke salt
Dash of cayenne pepper
Hot Jerky
1 pound venison strips, cut 1/4-1/8" thick
4 teaspoons salt
1 teaspoon each of pepper, chili powder, garlic powder and onion powder
1/4 teaspoon cayenne 3 dashes liquid smoke
1/2 cup water
To cut thin, even slices, use meat that is partially frozen. Cut the strips lengthwise with the grain and about 1 to 2 inches wide. Mix the seasonings and place the meat and seasonings in a resealable plastic bag. Work the seasonings into the meat with your hands. Refrigerate for several hours or overnight. To dry, place on dehydrator trays and follow the directions of the appliance. Jerky can also be dried in an oven by hanging the strips with toothpicks from the racks. Cook for 10-12 hours at 150° F. with the door slightly ajar to allow moisture to escape. Place a tray under jerky to catch drips. Note: For more tender jerky, ground venison may be substituted for the venison strips when using a dehydrator. To make thin strips, use a jerky gun or roll out meat between two pieces of waxed paper by using a rolling pin. Form into strips by shaping with a pizza cutter. Place strips on drying racks.
Venison cookery
Take care in cooking cuts of venison. Always trim off all fat and as many of the tendons as possible before cooking. Most cuts can be prepared similar to beef. Tender cuts, such as the loin, rib and sirloin, can be broiled or roasted. Shoulder and hind cuts, such as round steak and arm and blade chops, are best cooked by stewing, braising or pot-roasting. Use tougher cuts in stews and ground venison. Try to keep meat moist and do not overcook.
Marinades
Marinating venison enhances the flavor, moisturizes and helps tenderize the meat. Here are a few basic marinades for use with grilling (steaks or kabobs), stir frying, broiling and baking. Commercial marinades are also available at your supermarket. If steaks or other cuts of venison may be tough, tenderize with a mallet before placing in marinade.
Red Wine Marinade
1/2 cup dry red wine
1/3 cup chopped onion
2 tablespoons olive oil
1/2 teaspoon thyme, rosemary or marjoram
1/4 teaspoon salt
1/4 teaspoon coarse pepper
1 clove garlic, minced
Mix together. Pour over meat in plastic bag and knead mixture together. Marinate at room temperature for 30 minutes or in the refrigerator for up to 6 hours.
Teriyaki Marinade
1/4 cup soy sauce
2 tablespoons orange juice
1 tablespoon molasses
1 1/2 teaspoons grated ginger root (or 1/2 teaspoon ground ginger)
1 teaspoon dry mustard
1 clove garlic
Mix together. Pour over meat in plastic bag and knead mixture together.
Marinate in refrigerator for 10 hours or overnight. Vegetables can be marinated
in mixture for kabobs or stir-fry, if desired.
Herb-Lemon Marinade
1/3 cup lemon juice
1/4 cup olive oil
1/4 cup Worcestershire sauce
1 tablespoon honey
1/2 teaspoon basil, crushed
1/2 teaspoon thyme, crushed
1/8 teaspoon garlic salt
1/4 teaspoon pepper
Mix together. Pour over meat in plastic bag and knead mixture together. Marinate in refrigerator for 6-10 hours. Marinade is good with vegetables for grilling or stir-fry.
Fajita Marinade
1/2 cup salsa
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
1/2 cup red wine
1 garlic clove, crushed
1 tablespoon lime juice
Works best with thinly sliced venison. Mix together. Pour over meat in plastic bag and knead together. Refrigerate 1-6 hours. Use as a stir-fry for fajitas or your favorite southwestern recipe.
Recipes
Many traditional recipes for preparing venison are found in Cy Littlebee's Guide to Cooking Fish and Game, available from the Missouri Department of Conservation, Jefferson City. Here are a few popular recipes adapted for venison.
Venison-Bacon Appetizer
1 bottle Italian salad dressing
1 pound venison steak, tenderized
10 ounces bacon Jalapeño peppers or water chestnuts
Cut venison in thin strips 1 inch by 3 inches. Marinate in salad dressing for 6-12 hours. Remove venison strips from marinade and roll around a chestnut or pepper, then with a bacon slice cut in half on outside. Secure with a toothpick. Grill or broil 10-12 minutes or until done.
Quesadillas
1 pound ground venison
Salsa
8 large flour tortillas
1/2 cup chopped green pepper
4 chopped green onions
2 cups shredded Monterey Jack cheese
Refried beans, optional
Jalapeño peppers, optional
Cook ground venison adding 1/2 cup salsa and salt and pepper to taste. Remove from skillet. Spread refried beans on half of each tortilla, if desired. Top with peppers, onions and seasoned venison. Sprinkle cheese over half of each tortilla and fold in half, pressing gently. Cook quesadillas in a large skillet over medium heat until lightly browned, turning once. Cut into wedges and serve with salsa. Serves 4.
Venison Pot Pie
1 pound venison, cut into 1/2-inch cubes
2 tablespoons cooking oil
2 cups beef broth
1 teaspoon thyme, crushed
1/4 teaspoon pepper
1 10-ounce package frozen peas and carrots
2 medium potatoes, peeled and cubed
1/2 cup beef broth
1/3 cup flour
3/4 cup flour
3/4 teaspoon baking powder
1/2 teaspoon sugar
3 tablespoons butter
1/3 cup milk
Remove all fat from meat. Brown meat in hot oil in a large saucepan. Stir in the 2 cups broth, thyme and pepper. Bring to a boil, then reduce heat, cover and simmer for 45 minutes. Add vegetables and simmer until meat is tender (15-30 minutes). Mix the 1/2 cup broth and 1/3 cup flour. Add to meat mixture and cook until thickened. Pour into a 2-quart casserole dish. Prepare the biscuit topping by stirring together the 3/4 cup flour, baking powder, sugar and a dash of salt. Cut in the butter. Make a well in the center and add the milk. Stir until just mixed, then spoon in 6 mounds atop the meat and gravy. Bake in a 450°F. oven for 12 minutes. Makes 5 servings.
Venison Pizza
1 pkg. yeast
4 cups flour
2 teaspoons salt
1/4 cup olive oil (optional)
1 1/2 cups warm water
Mix yeast, flour and salt. Add warm water and oil and mix. Knead on a floured
surface until dough is soft. Place in greased bowl to rise for about 1
hour. While dough is rising, prepare the following:
1-2 pounds ground venison
1/2 cup chopped onion
1/2 cup chopped green peppers
Salt and pepper
Brown venison with peppers and onions in a skillet. Remove from skillet
and set aside.
2 cups sliced mushrooms
1 clove garlic, sliced
1 cup green peppers, sliced in strips
Sautè peppers and garlic in olive oil. Add mushrooms and finish
cooking. Drain and set aside. Prepare the following:
- Pizza sauce or tomato paste
- Diced pepperoni or Canadian bacon
- Grated mozzarella cheese
Roll out half of dough to fit pizza stone or pan. Spread on a thin layer of sauce, then cover with half of venison, pepperoni or bacon, mushrooms and peppers, and then cheese. Repeat for the other pizza. Bake in a 450°F. oven for 15-20 minutes. Makes 5 servings.
Venison Chili (Good for strong or tough venison)
1-2 pounds ground venison (or cuts in 1-inch cubes)
1 cup chopped onion 1/ 2 cup chopped green pepper
2 cloves garlic, minced
1 14 1/2-ounce can tomatoes, chopped
1 15-ounce can dark red kidney beans, rinsed and drained
1 8-ounce can tomato sauce
2 to 3 teaspoons chili powder
1/2 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
Place venison, onion, pepper and garlic in a large saucepan and brown in about 2 tablespoons oil. Add the remainder of ingredients and bring to a boil. Reduce heat, cover and simmer for 30 minutes to 1 hour until meat is tender. Serves 4-6.
Venison and Vegetable Stir-fry
1 cup water
1/4 cup soy sauce
2 tablespoons white wine
2 teaspoons cornstarch
1 pound venison, tenderized
2 tablespoons oil
10 green onions, chopped
1 cup mushrooms, sliced
5 cloves garlic, sliced
3 cups broccoli and green peppers, chopped
Hot cooked rice
Stir together water, soy sauce, wine and cornstarch for marinade. Pound venison cuts with a meat tenderizer and cut into 1/2-inch pieces. Mix meat with half the marinade. Refrigerate 30 minutes, remove and drain. Heat oil in wok or large skillet. Stir-fry onions, mushrooms, vegetables and garlic. Remove from wok or skillet. Add venison to hot pan. Stir-fry until done. Push meat to center and add remaining marinade. Cook until thick, then add vegetables to coat. Serve on cooked rice. Serves 4.
Basic Venison Burgers
1 pound ground venison
3 tablespoons finely chopped onion
3 tablespoons finely chopped green pepper
1/4 teaspoon salt and pepper
1/2 teaspoon hickory smoke salt
1/2 teaspoon seasoning salt or one clove garlic, minced
Mix well. Form into patties and grill, fry or broil.
Swedish Meatballs
1 beaten egg
2 tablespoons milk
1 cup soft bread crumbs (2 slices)
1/2 cup onion, chopped fine
1/4 cup snipped parsley
1/4 teaspoon pepper
1 teaspoon salt
1 pound ground venison
1/2 pound ground pork
1 tablespoon butter
2 tablespoons flour
2 teaspoons beef bouillon
2 cups milk
2 cups of mushrooms, sliced, (or 1 can cream of mushroom soup)
1 tablespoon sherry
Hot cooked noodles, rice or potatoes
In a mixing bowl, combine egg and 2 tablespoons milk. Stir in bread crumbs, onion, parsley, pepper and salt. Add meats and mix well. Shape into 30 meatballs. Cook meatballs in a large skillet in hot butter, turning to brown evenly. Remove from skillet when done and drain. Leave about 2 tablespoons of drippings in the skillet and add the flour, bouillon and a dash of pepper to the drippings and mix. Stir in the milk and mushrooms or soup. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute and add meatballs to skillet. Heat through.
Venison Pot Roast
2-3 pound boneless venison roast
2 tablespoons cooking oil
2/3 cup tomato juice
1/2 cup finely chopped onion
1/2 cup finely chopped carrot
2 teaspoons beef bouillon
3 tablespoons flour
1/2 cup sour cream or plain yogurt
Remove all fat from roast. In a 4- to 6-quart pot, brown meat in oil. Blot any remaining oil or fat. Add juice, onion, carrot and bouillon. Bring to a boil, then reduce heat and simmer, covered, for 1 1/2 to 2 hours until meat is tender. Remove meat. To make a sauce, add water to juices to equal 2 cups of liquid. Stir flour into sour cream or yogurt. Stir into juices in pot. Cook and stir over medium heat until thickened and bubbly. Season to taste. Serves 4-5.
Pot Roast and Vegetables
2-3 pound boneless venison roast
2 tablespoons cooking oil
1/2 cup chopped onion
1 clove sliced garlic
2 teaspoons beef bouillon
Salt and pepper to taste
Peeled potatoes, carrots and onions
Remove all fat from roast. In a 4- to 6-quart pot, brown meat in oil. Blot any remaining oil or fat. Add onion, garlic, bouillon, salt and pepper. Pour in 1 to 2 cups water and cover. Bring to a boil, then reduce heat and simmer, covered, for 1 1/2 to 2 hours until meat is tender. Add vegetables cut into chunks for quicker cooking. Make sure vegetables are covered with broth or add enough water to cover. Allow vegetables to simmer in broth for 30 minutes.
Venison Loin Roast
1 cup ground pecans or walnuts
1/2 cup breadcrumbs
2 tablespoons fresh parsley, chopped
2 tablespoons oil
2 teaspoons coarse black pepper
1/2 teaspoon salt
3-pound boneless venison loin roast
Combine nuts, breadcrumbs, parsley, oil, pepper and salt in a bowl. Place the roast on a rack in a roast pan and rub with a small amount of oil. Coat the roast with the nut mixture on all sides, pressing to make it stick. Roast in a 425° F. oven for 30 minutes or until desired doneness. Let rest for 5 minutes before slicing.
Mushroom and Venison Stew (Good for strong or tough venison)
2 tablespoons flour
1-2 pounds venison stew meat, cut in 3/4-inch cubes
2 tablespoons cooking oil
3 teaspoons beef bouillon
4 cups water
1 large onion, cut into wedges
1 clove garlic, sliced
1 teaspoon Worcestershire sauce
1/4 cup red wine
1/2 teaspoon marjoram
1/2 teaspoon oregano
1 bay leaf
1 teaspoon coarse pepper
2 1/2 cups cubed potatoes
1 cup sliced carrots
1 cup sliced celery
1 1/2 cups sliced mushrooms
Drench meat cubes in flour and brown in a large saucepan in hot oil. Drain oil. Add the bouillon, water, onion, garlic, Worcestershire, wine, herbs, salt and pepper. Bring to a boil and simmer until meat is tender (1-2 hours). Stir in potatoes, carrots, celery and mushrooms. Bring to a boil, then reduce heat. Simmer 20-30 minutes until vegetables are done. Remove bay leaf. Serves 6.
Grilled Kabobs
1 pound venison sirloin
1 recipe lemon-herb marinade (see Marinades)
1 medium onion, cut into wedges
1 small zucchini, 1/2-inch slices
1 red or green pepper, cut in 1-inch pieces
Whole mushrooms
Cherry tomatoes
Partially freeze venison and slice 1/4-inch thick. Pour 2/3 of the marinade over venison and refrigerate for 3-4 hours. Steam onion, zucchini and green pepper in microwave until almost done. Remove and drain. Toss all vegetables in remaining marinade to coat. Thread meat and vegetables on metal or bamboo skewers. Grill for 10-12 minutes or until meat is done. Brush with remaining marinade from vegetables. Serves 4. Swiss Steak 1-2 pounds venison round steak 3 tablespoons flour 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons oil 1 16-ounce can tomatoes, sliced 1 medium onion, sliced and ringed 1/2 cup sliced celery 1/2 cup sliced carrot 1/2 teaspoon thyme Rice or noodles Cut steaks into 4 or more pieces. Mix the flour, salt and pepper. Tenderize meat with a mallet, pounding flour mixture into meat. Brown meat in a large skillet of hot oil. Remove all oil. Add tomatoes, onion, celery, carrot and thyme. Bring to a boil, then reduce heat. Cover and simmer for 1-2 hours, until meat is tender. (Or place in covered casserole dish and bake for 1 hour at 350 ° F.) Serve with rice or noodles. Makes 4 servings.
Green Bean Stir-Fry
Sauce:
2 teaspoons cornstarch
1/3 cup beef broth
1 tablespoon soy sauce
1 tablespoon sherry
1 teaspoon cider vinegar
1 tablespoon oil
1 pound green beans, trimmed and sliced diagonally
2 teaspoons finely minced fresh ginger
2 cloves garlic, minced
1/4 teaspoon hot red pepper flakes
1/2 pound ground venison or steak sliced for stir-fry
Mix together all of the sauce ingredients and set aside. Heat the oil in a wok or large skillet and add the green beans. Stir-fry beans for about 4 minutes or until tender. Remove and set beans aside. Add the ginger and garlic to the pan and cook them lightly. Add the pepper and venison, crumbling the venison with a fork or spatula. Stir-fry until meat is done, then add sauce mix. Cook and stir until sauce thickens. Fold in the green beans and heat for 1 minute. Serve with rice or noodles. Serves 4.
Venison Stroganoff
1 pound venison sirloin steak
1 8-ounce carton sour cream
2 tablespoons flour
1/2 cup water
2 teaspoons beef bouillon
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons margarine or butter
1 1/2 cups sliced mushrooms
1/2 cup chopped onion
1 clove garlic
Hot cooked noodles
Partially freeze venison and slice across the grain into bite-size strips. Stir together sour cream and flour. Stir in water, bouillon, salt and pepper. Set aside. In a large skillet, cook and stir the meat in hot butter until done. Remove from skillet. Add mushrooms, onion and garlic. Cook and stir until done. Mix meat and vegetables together. Stir flour mixture into skillet. Cook and stir until thick and bubbly. Serve over noodles. Serves 4.
Happy Camper Venison
1 pound ground venison or 4 small chops
4 tablespoons butter
4 potatoes, peeled and sliced
2 medium onions, cleaned and quartered
4 carrots, sliced Seasoning salt
Salt and pepper
Honey
Form ground venison into 4 burgers or separate chops. Tear off four sheets of heavy aluminum foil for grilling. Place burger in center of foil and cover with sections of onion and a pat of butter. Lay slices of carrot and potato atop onion. Sprinkle with salt, pepper and seasoning as you layer vegetables. Drizzle with honey. Seal foil packet and repeat for other three meat patties. Place on grill or hot coals and cook for about 1 hour. Check for doneness. Serves 4.
Canned Venison
Chunked deer meat
Salt
Beef soup bone
Water
Quart jars
Lids and seals
Brown deer chunks in water in a soup pot. Add a beef soup bone to give the broth some fat. Fill quart-jars with meat chunks within one-inch of lid. Add 1 teaspoon salt (1/2 teaspoon for pint-jars.) Fill jar with enough broth to just cover meat. Pressure-cook according to your cooker manufacturer's recommendations or for 90 minutes at 10 pounds.
Additional venison recipes and videos are available from the Missouri Outdoors TV show.
