By Deer & Deer Hunting Staff
Many wild online game cookbooks characteristic a bit on venison. during this cookbook, besides the fact that, each recipe demands venison. This selection of 301 venison recipes represents the mixed contributions of Bud Kilmartin, a deer hunter and camp cook dinner from manhattan, and over a hundred readers of Deer & Deer Hunting journal. if you would like to feed a hungry bunch at deer camp, or serve distinctive visitors in your house, glance no additional for inventive how you can organize hearty and scrumptious venison.
- Soups and Stews
- Heart and Liver
- Sauces and Gravies
- Main Dishes
- Ethnic Traditions
- Ground Venison
- Smoked Dishes
- Wines that flatter Venison
Read or Download 301 Venison Recipes: The Ultimate Deer Hunter's Cookbook PDF
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Add onion and pepper (cut into thin strips). Cook this over medium heat for a 1/2 hour. Add cornstarch mixed with 3/4 cup water. Simmer until thick. Serve over rice with soy sauce to taste. —Penny Hof, Strongsville, OH Pepper Steak Supreme 2 pounds of steak 1/3 cup oil Dash of garlic powder 1 teaspoon salt Dash of pepper 1/4 teaspoon ginger 1/4 cup soy sauce 1 onion, sliced thin 3 green peppers 4 tomatoes, quartered or 1 quart canned tomatoes 3 tablespoons sugar 1 can bean sprouts, drained 2 tablespoons cornstarch 1/2 cup water Cut steak across grain into thin strips.
Serve over spaghetti or rice. Another variation: Slice and saute 6 ounces of mushrooms instead of green pepper. Use 1 can cream of mushroom soup and 1/2 cup of milk, instead of tomato sauce. Serve with noodles. —Bob Gross, Vincentown, NJ Venison Steak 1 steak, cut about 1-1/2 inches thick Dust skillet with coarse salt. Remove excess fat. Have a hot fire and when frying pan is smoking hot, drop steak into the pan allow to sear quickly on both sides. If you like steak medium or well done, reduce the heat of the fire and turn occasionally until at desired stage.
Sprinkle steaks with thyme and a little salt and pepper. Add the tomato to the skillet, heat to boiling point, cover, and turn the heat to high simmer. Cook until the meat is fork tender, about 1 hour. Add a little water to the pan during the cooking time if necessary. Sprinkle the cheese equally on top of the steaks, cover the pan and heat until it is well melted, about 5 minutes. Place the steaks on a preheated platter and spoon the pan sauce over the steaks. Serves 4. Black Forest Venison 3 tablespoons bacon drippings 2 cups sliced mushrooms 1/4 cup minced shallots 1 cup Zinfandel wine 1-1/2 tablespoons butter 1 cup Rich Game Stock 1/4 cup chopped cooked bacon 1/4 teaspoon cracked black peppercorns 6 tablespoons clarified butter 8 3-1/2 ounce venison medallions cut from backstrap or tenderloins Heat bacon drippings in large skillet over medium heat.
301 Venison Recipes: The Ultimate Deer Hunter's Cookbook by Deer & Deer Hunting Staff