Herb Stuffed Venison with Apple Bourbon Sauce



Ingredients:



4 4-oz Venison Steaks

2 Tablespoons Oil



Herb Stuffing

½ Teaspoon Salt

½ Teaspoon Black Pepper

½ Teaspoon Sage

¼ Teaspoon Basil

¼ Teaspoon Paprika

½ Teaspoon Garlic

1 Tablespoon Minced Onion

One Teaspoon Parsley

8 Oz. Cream Cheese



Apple Bourbon Sauce:

½ Cup Frozen Apple Juice Concentrate

3 Ounces Bourbon

1 Tablespoon Cornstarch

2 Tablespoons Water



Directions:

Cream herbs with softened cream cheese.

Score venison steak ¾ way through. Place oil in skillet over medium heat. Brown on scored side. Turn over. Carefully spoon filling into slits. Continue to brown meat for 2 minutes. Remove from skillet, place in oven at 325 degrees for ten minutes.

Heat apple juice concentrate in saucepan on medium stove. Add bourbon. Bring to a boil for 5 minutes. Mix cornstarch with COLD water. Slowly add to sauce, just until mixture begins to thicken. Remove steaks from oven. Pour sauce over. Serves 4.

Venison Marinade



1/2 teaspoon chopped fresh thyme

2 bay leaves

3 cloves garlic, crushed

2 tablespoons fresh parsley leaves

salt and pepper to taste

2 (750ml) bottles burgundy wine



Directions: In a nonporous glass dish or resealable plastic bag, combine marinade ingredients. Mix well and add roast, chops, or other venison.



Refrigerate to marinate between 2 and 24 hours, turning bag or basting occasionally.



Cook drained meat in an oven preheated to 350 degrees for 25 minutes per pound of meat.

Philly Deer Steak Sandwiches



Serves 20

5 large onions

16 oz. of Swiss cheese, sliced

20 whole wheat Hoagie buns

4 lb. tenderized deer steak (marinated)



Marinade

1 cup Italian dressing

¼ cup soy sauce

2 tbsp. Worcestershire sauce

1 tbsp. onion powder

1 tsp. garlic powder

½ cup barbeque sauce

½ cup lemon juice

½ tsp. Liquid Smoke (optional)

½ tsp. cayenne pepper (optional)



To marinate, dip meat in marinade, one piece at a time, and place in a covered bowl. Refrigerate 1-3 days. Marinade should cover all of the meat.

Grill marinated meat for about 4 minutes on each side, depending on the thickness of the steak. Do not overcook.

Saute' onions until caramelized.

Toast buns on grill.

Assemble sandwiches.

Old Fashioned Venison Stew



1 1/2 C water

1/2 C beer

2 envelopes (7/8 ounce each) onion gravy mix

1 Tbl packed brown sugar

1/4 teaspoon ground thyme

2-3 pounds deer stew meat

3 Tbl vegetable oil

1 bay leaf

6 carrots, cut into 1 inch pieces

6 medium parsnips, cut into 1 inch cubes

1 C frozen peas



In small mixing bowl, blend water, beer, gravy mix,

brown sugar and thyme. Set aside. Remove all fat and

silverskin from meat. Cut into 1 inch pieces. In

Dutch overn, brown meat in oil over medium high heat.

Add beer mixture and bay leaf to Dutch oven. Reduce

heat; cover. Simmer until meat is almost tender, 1 -

1 1/2 hours, stirring occasionally. Add carrots and

parsnips; re-cover. Cook 20 minutes longer. Add

peas; re-cover. Cook 5 to 10 minutes longer. Discard

bay leaf before serving.



6-8 servings.

Herb Stuffed Venison with Apple Bourbon Sauce



Ingredients:



4 4-oz Venison Steaks

2 Tablespoons Oil



Herb Stuffing

½ Teaspoon Salt

½ Teaspoon Black Pepper

½ Teaspoon Sage

¼ Teaspoon Basil

¼ Teaspoon Paprika

½ Teaspoon Garlic

1 Tablespoon Minced Onion

One Teaspoon Parsley

8 Oz. Cream Cheese



Apple Bourbon Sauce:

½ Cup Frozen Apple Juice Concentrate

3 Ounces Bourbon

1 Tablespoon Cornstarch

2 Tablespoons Water



Directions:

Cream herbs with softened cream cheese.

Score venison steak ¾ way through. Place oil in skillet over medium heat. Brown on scored side. Turn over. Carefully spoon filling into slits. Continue to brown meat for 2 minutes. Remove from skillet, place in oven at 325 degrees for ten minutes.

Heat apple juice concentrate in saucepan on medium stove. Add bourbon. Bring to a boil for 5 minutes. Mix cornstarch with COLD water. Slowly add to sauce, just until mixture begins to thicken. Remove steaks from oven. Pour sauce over. Serves 4.

Venison Wellington with Bearnaise Sauce



4-5 lbs. venison tenderloin

2 sheets of puff pastry

salt, pepper and garlic power

1 egg yolk

1 tsp. cream

Duxelles of mushroom

2 lbs. mushrooms, chopped

1 bunch green onion, chopped

2 cloves garlic, chopped

¼ cup butter

¼ cup Madeira

¼ cup cream

salt and pepper to taste



In a large skillet over high heat, mix duxelles of mushroom ingredients and cook until liquid has been absorbed. Cool.

Season venison with salt, pepper and garlic powder. Roast on an oven rack at 450o F for 15 minutes on each side. Set aside to cool.

Seal the sheets of pastry with water. Place the mushroom duxelles down the middle of the pastry sheets. Place venison on top of the mushrooms, fold pastry over the venison and seal the edges with water. Glaze the pastry with a wash of 1 egg yolk and 1 tbsp. cream.

Put three steam vents in top of pastry by cutting 3 slits in the pastry. Bake at 400o F for 30 minutes, or until the meat registers 140o F and the pastry is golden brown on top. Remove from oven and let rest.

Cut into serving size portions and serve with Bearnaise sauce ladled on top of slices. Additional sauce may be served at the table.



Bearnaise Sauce



3 tbsp. white wine

3 tbsp. white wine vinegar

3 shallots

1 tsp. tarragon

3 egg yolks

¾ cup butter, chilled and cut into small pieces

salt and pepper to taste

fresh lemon juice



Place first four ingredients in a medium saucepan and over high heat reduce to 2 tbsp. Over low heat add egg yolks one at a time, whisking until thickened. Remove pan from heat and add the butter a bit at a time, whisking constantly and returning to heat as needed. Season with salt, pepper and fresh lemon juice to taste.

Smoked Venison

Venison (any cut)
Dry wine
1/2 cup vegetable oil
1/4 cup lemon juice
1 teaspoon black pepper
Sour cream
Hot pepper jelly

Marinate venison in wine for at least 24 hours.

Prepare a light fire in covered grill. Place meat on spit and cook, basting with sauce made with oil, lemon juice and black pepper. When the meat gets warm, add wet hickory chips to the fire (and more briquettes as necessary to keep an even heat). Smoke venison for 3 hours with continued basting.

Remove meat from spit and baste with wine. Wrap in foil and allow meat to cool to room temperature. Reheat, when ready to serve, in foil for 20 minutes at 250 degrees F.

To serve, place a dab of sour cream and a teaspoon of hot pepper jelly on each piece of meat.

Smoked Deer Ham

1 (5 to 8-pound) deer ham, trimmed neatly
1/2 cup Worcestershire sauce
1 cup Italian dressing
1 tablespoon cayenne red pepper
1 tablespoon salt
1 tablespoon pepper
1 cup chopped onions
1/2 cup soft butter

Put ham in large container; cover with mixture of all remaining ingredients. (Can slice holes in meat so it can soak inside better, or pierce completely with fork.) Cover good; soak overnight or about 10 hours. Rotate often, about every 2 or 3 hours to marinate.

Put on smoker and let smoke for 6 hours; turn and smoke 4 more hours or until tender.

Roasted Venison



3 pound roast of venison, cut into 6- by 3-inch pieces

2 heads garlic, cloves separated and smashed

1/2 cup savory or thyme leaves, lightly crushed

1/2 cup dry red wine

1/4 teaspoon ground allspice

1/2 teaspoon black peppercorns, slightly cracked

1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil, divided

1 tablespoon kosher salt



Toss venison with garlic, savory, wine, allspice, peppercorns, and

1/4 cup oil in a sealable bag. Marinate, chilled, turning bag

occasionally, at least 8 hours. Bring venison to room temperature,

about 1 hour.



Preheat oven to 450F with rack in middle. Discard marinade and pat

meat dry. Sprinkle on all sides with 1 tablespoon kosher salt, then

1/2 teaspoon ground pepper. Heat remaining 1 1/2 tablespoons oil in a

12-inch heavy skillet over medium-high heat until it shimmers, then

brown meat on all sides in 2 or 3 batches, 3 to 4 minutes per batch.

Transfer to a shallow baking pan.



Roast until venison registers 125F on an instant-read thermometer

(inserted 2 inches horizontally into meat) for rare, 5 to 8 minutes

(depending on thickness of meat). Let stand on a cutting board 10

minutes before slicing across the grain.

French Fries Casserole



1 pound of ground venison 

1 small onion

1 can of cheddar cheese soup

1 can of cream of celery soup

frozen French fries

pepper



Dice onion and mix with ground meat and pepper to taste.

Press into the bottom of a 9x9 inch pan. Mix together the

two cans of soup. Spread mixture over the meat. Cover

entire surface generously with frozen French fries. Bake

at 350 for 40 minutes or until done - fries should be

golden and crispy.

Venison Chili Relleno



4 roasted poblano chilies

Stuffing:

2 cups venison chorizo (recipe follows)

2 cups grated cheese (any or a blend of mild white cheese like Monterey jack, queso fresco, Chihuahua or mozzarella)

Batter:

1 cup masa harina (corn flour)

1 cup flour

¼ cup corn starch

1 egg

2 tsp. kosher salt

1 tsp. oregano

½ tsp. ground cumin

½ tsp. cayenne pepper

1 to 2 cups club soda or cold water



For frying

2 ½ cups cooking oil or shortening

10 to 12-inch heavy bottom skillet

heat oil between 360o F and 370o F



Chorizo for stuffing

Season ½ pound of 1-inch cubes of venison with

1 tsp. cayenne

1/8 tsp. cinnamon

¼ tsp ground cumin

2 tbsp. paprika

2 tsp. garlic salt

And grind or process with a ½ pound of 1-inch cubes of pork loin (may substitue top sirloin, ground beef or ground pork)

*Note, cool products grind better than warm. Grind venison with other meat twice for best results. Brown chorizo in a skillet and drain grease. When cool add grated cheese.



Spray or rub oil on poblano chilies and roast in a 400o F degree oven until the outer skin has blistered all around. Or, grill peppers whole over a gas flame or barbeque until the skin has charred and blistered away from the flesh of the peppers. Let the grilled or broiled chilies cool in a paper bag. When cool enough to handle, peel skin from the peppers and cut a slit down the side of the pepper. Remove most of the seeds from the inside of the pepper and then stuff with chorizo mixture and press the pepper around filling. For better results before frying, chill the stuffed peppers for an hour or two.

In a large bowl mix all dry ingredients for batter. Add the egg and half the club soda. Keep adding liquid until you have a thin pancake-like batter. Dip the stuffed peppers in batter and set peppers in pre-heated oil. Fry, turning every minute to brown all sides. Serve immediately in enchilada sauce and garnish with sour cream.

Marinated Venison Tenderloin



2 cups italian dressing

4 tbsp worcestershire sauce

4 tbsp soy sauce

4 tbsp lemon juice

2 tbsp brown sugar

Venison tenderloins from 1 deer

Bacon



Mix marinade ingredients in large shallow tupperware container with a tight fitting lid. Place your pieces of tenderloin in the marinade, cover, shake well, and place in refrigerator for at least 10 hours, shaking periodically. The longer you keep in the marinade, the better the taste. Kerep in marinade until ready to grill. Wrap each piece of meat in a piece of bacon. Stick a toothpick through to hold the bacon in place. Toss on the grill and cook until the bacon is very done. Unwrap and eat.