5 lb (2.5 kg) lean beef short ribs, cut into 3-4-inch (7.5-10-cm) pieces
1 teaspoon salt, plus salt to taste
1/2 teaspoon freshly ground pepper, plus pepper to taste
2 tablespoons vegetable oil
2 yellow onions, thickly sliced crosswise into rings
2 carrots, peeled and sliced
4 cloves garlic, coarsely chopped
2 cups (16 fl oz/500 ml) tomato sauce
1 cup (8 fl oz/250 ml) bottled barbecue sauce
1 cup (8 fl oz/250 ml) beef stock
Bring a large pot three-fourths full of water to a boil. Plunge the short ribs into the water, cover partially and parboil for 20 minutes. Drain, and pat dry with paper towels. Season the ribs with the 1 teaspoon salt and 1/2 teaspoon pepper.
Preheat an oven to 325°F (165°C).
In a large nonstick frying pan over medium-high heat, warm the vegetable oil. Using tongs, add the ribs and brown evenly on all sides, about 5 minutes. Transfer the ribs to paper towels to drain briefly, then place them in a large, heavy pot or baking dish.
In the same frying pan over medium-high heat, add the onions and sauté, stirring frequently, until browned, about 5 minutes. Add the carrots and sauté until slightly softened, 2-3 minutes longer. Add the garlic and sauté for 1 minute. Stir in the tomato sauce, barbecue sauce and beef stock, reduce the heat to medium-low and simmer for 1 minute to blend the flavors. Pour the tomato sauce mixture over the short ribs and turn to coat evenly.
Bake the ribs, turning every 45 minutes, until the meat is very tender, about 2 1/2 hours.
Season to taste with salt and pepper. Place on warmed individual plates and serve immediately.
Aioli:
2 egg yolks
1/4 teaspoon salt
2 cloves garlic, crushed
2/3 cup (5 fl oz/155 ml) vegetable oil
1/3 cup (2 1/2 oz/75 ml) olive oil
1 tablespoon lemon juice
Pastry brushes
Using poultry shears or a sharp knife, cut along either side of the backbones of the chickens. Remove and discard backbones. Place the chickens, breast-side up, on a work surface, and flatten with your hand. Combine the oil, lemon juice, garlic, green (spring) onions and thyme and brush the chickens with some of this mixture. Cook on a covered barbecue over a very low heat, for about 30 minutes, or until almost tender, turning once during cooking. (If you do not have a barbecue with a cover for slow cooking, bake the chickens at 375 degrees F (190 degrees C/Gas 5) for about 30 minutes, or until almost tender. Finish the chickens on a barbecue to brown and produce a smoky flavor.) AIOLI: Blend or process the egg yolks, salt and garlic until smooth. Gradually add the oils in a thin stream, with motor running, until the mixture is thick. Transfer to a bowl and stir in the lemon juice. Thinly slice the eggplants (aubergines) and the zucchinis (courgettes) lengthways. Cut the bell peppers (capsicums) into thick strips; thinly slice the potatoes. Brush the vegetables with some of the oil mixture and barbecue beside the chickens until well browned and tender (about 10 minutes). Drizzle with the remaining oil mixture and serve with salt, pepper and Aioli
Butternut squash is added to this thick, meaty stew for sweetness and its natural thickening ability. Refrigerating the stew overnight will further improve the flavor, while making it easier to remove excess fat. Buttermilk biscuits and parslied rice make perfect accompaniments.
1/2 cup (2 1/2 oz/75 g) all-purpose (plain) flour
3 lb (1.5 kg) beef chuck, cut into 1 1/2-inch (4-cm) cubes
5 tablespoons (3 fl oz/80 ml) olive oil
1/4 cup (2 fl oz/60 ml) red wine vinegar
2 large yellow onions, thinly sliced
2 carrots, peeled and thinly sliced
2 cups (16 fl oz/500 ml) beef stock
1 cup (8 fl oz/250 ml) dry red wine
1/4 cup (2 fl oz/60 ml) tomato paste
2 cloves garlic, minced
1 bay leaf
4 fresh parsley sprigs
1 fresh sage sprig or 1/2 teaspoon dried sage, crumbled
1 lb (500 g) butternut (pumpkin) squash, peeled, seeded and cut into bite-sized chunks
10 oz (315 g) pearl onions, peeled fresh or thawed frozen
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon finely chopped fresh parsley
Spread the flour on a large plate. Coat the beef with the flour and shake off the excess.
In a large, heavy nonstick pot over medium-high heat, warm 4 tablespoons (2 fl oz/60 ml) of the olive oil. Working in batches if necessary, add the beef and brown evenly on all sides, 5-7 minutes. Using tongs or a slotted spoon, transfer the beef to a plate.
Add the vinegar to the pot and deglaze over medium-high heat by stirring to dislodge any browned bits from the pot bottom. Add the remaining 1 tablespoon oil and the yellow onions and cook over medium-high heat, stirring occasionally, until nicely browned, about 15 minutes.
Add the carrots to the pot and sauté until slightly softened, about 3 minutes. Then add the beef stock, wine, tomato paste, garlic, bay leaf, parsley and sage. Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the meat is almost tender, 1 1/2-1 3/4 hours.
Add the butternut squash, cover and continue to simmer until both the squash and meat are tender when pierced with a fork, about 15 minutes. Add the pearl onions and cook until just tender, about 5 minutes longer. Stir in the salt, pepper and parsley.
Spoon onto warmed individual plates or bowls and serve immediately.
Ingredients:
6-8 Cubed steaks
Potatoes (enough when sliced to cover the bottom of a rectangular glass pan)
2 Cans of Cream of Mushroom Soup
Salt and Pepper
Directions:
Lightly flour steaks on both sides. Fry steaks in grease but do not cook all the way through. Remove the steaks from the pan and discard the grease leaving the residue in bottom of the pan. Add both cans of soup and 2 cans of water to the pan that the steak was cooked in. Stir and warm the soup. Peel and slice the potatoes and lay them in the bottom of the glass pan. Salt and pepper. Lay the steaks on top of the potatoes. Pour the soup over this and bake in oven on 350 for about an hour or until the potatoes are cooked through.
Enjoy!
1 frying chicken, cut up as follows: Each breast half should be cut into 3 parts, each thigh should be cut in 2 parts, each leg should have knuckle removed, and each wing should have tip removed.
1/2 cup olive oil (I use Bertolli)
6 cloves garlic, sliced very thin
4 baking potatoes, peeled and cut into wedges (larger than fries)
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried parsley
1 teaspoon oregano
2 Tablespoons rosemary
1 chicken bouillon cube, dissolved in 1/2 cup water
Measure and mix herbs and set aside. Lightly brown potatoes in large skillet in vegetable oil; drain; set aside. Saute garlic in olive oil; add chicken and brown to a uniform color. Season chicken with half salt and pepper and half of the herb mixture. Place browned potatoes on top of chicken. Cover with rest of herb mixture; add chicken stock. Cover and cook for 35 minutes. You may also cook this in the oven after browning chicken and potatoes, Brown chicken longer and bake uncovered in a 400 degree oven for 35 minutes. Do not skimp on the garlic or this dish does not turn out right! Enjoy with a salad and French Bread and wine of your choice.
8 large flour tortillas
1 tsp oil
1 green pepper (chopped)
2 small onions (chopped)
3/4 tsp garlic powder
3/4 tsp onion powder
1 2/3 c cooked pinto beans
10 3/4 oz tomato sauce
2 oz grated cheese
2 tbsp chili powder
Cook onion and green pepper in oil until soft.
Mash beans. Add chili powder, 1/2 tsp garlic powder, 3 tbsp tomato sauce. Add to the onions and green pepper. Mix well.
Place 3 tbsp of bean mixture on each tortilla. Roll up tortillas and place in baking dish.
In a small bowl, combine remainder of garlic powder, onion powder and tomato sauce. Stir well. Pour over enchiladas and top with cheese.
Cover and bake at 350 for 20 to 25 minutes, until heated through and cheese melts.
1 tbsp butter
4 beef chuck top blade steaks
1 med onion
1 tsp salt
1/8 tsp pepper
2 4 oz cans mushrooms
1 8 oz pkg wide egg noodles
water
1 tbsp flour
1/2 c sour cream
1 tsp chopped parsley (optional)
In 12 inch skillet over med. high heat, in hot butter, cook steaks and onion until meat is well browned on both sides, about 10 minutes. Add salt, pepper, 1/4 c water and liquid from mushrooms. Heat to boiling. Reduce heat to low, cover and simmer 1 1/4 hours or until steaks are fork tender. Add mushrooms, heat through.
About 20 minutes before steaks are done, prepare noodles as label directs, drain. Spoon noodles onto warm platter.
Remove steaks and mushrooms to platter with noodles, keep warm. In a cup stir flour and 1/4 c water until blended. Gradually stir into liquid in skillet. Cook over med heat until sauce is thickened, stirring constantly. Stir in sour cream, heat through. Do not boil. Spoon sauce over steaks and noodles. Sprinkle with parsley if desired.
1 lb beef for stew, cut into 1/2 inch cubes
1/2 lb pork pieces, cut into 1/2 inch cubes
1 c chopped onion
1 garlic clove, minced
salt
water
4 1/2 c flour
1/2 c shortening
1 15 oz can refried beans
1/4 c longhorn cheese shredded
1 4 oz can dried green chilies
In 10 inch skillet over med-high heat; in 2 tbsp hot salad oil, cook beef and pork chunks until browned. Add onion, garlic, 1 tsp salt and 1 1/2 c water, heat to boil. Reduce heat to low, cover and simmer 2 hours or until meat is for tender and begins to fall apart. Meanwhile prepare tortillas.
In bowl, mix 4 c flour with 2 tsp salt; cut in shortening until blended. add 1 c water, mix well. turn dough onto floured surface, knead until smooth, about 3 minutes, adding flour if needed.
Divide dough into 10 pieces; cover. On floured surface with rolling pin, roll 1 dough piece into 10 inch circle. In ungreased 12 inch skillet over med-high heat, cook tortilla 1 minute until brown specs appear, turn, cook 30 seconds. Keep warm. Repeat with rest of pieces.
About 5 minutes before meat mixture is done, in 2 quart saucepan over med heat, in 1 tbsp hot oil, heat refried beans and cheese until hot and cheese is melted, stir occasionally.
When meat is done, add chilies and, with spoon, gently flake meat. Continue cooking until mixture has thickened and all liquid has evaporated.
In center of each tortilla, spread about 2 tbsp bean mixture in a thin layer. Spoon about 2 tbsp meat mixture. Fold tortillas over filling.
6 tbsp butter
1/2 lb mushrooms, sliced
1/4 c green pepper, diced
6 tbsp flour
3 c half and half
4 c chicken cooked & cubed
1 4 oz jar pimentos, diced
2 egg yolks
2 tbsp med sherry
1 tsp salt
In 10 inch skillet over med heat, in hot butter, cook mushrooms and green pepper 5 minutes or until tender.
Stir in flour until blended. Gradually stir in half and half and cook, stirring constantly, until thickened.
Add chicken and pimentoes. Heat to boiling, stirring often. Reduce heat to low. Cover and cook 5 minutes.
In cup, stir yolks until mixed. Stir in a little hot sauce, slowly pour mixture back into sauce, stirring rapidly to prevent lumps. Cook, stirring constantly, until thickened.
Stir in sherry and salt. Spoon over bread or biscuits.
1 lb larg raw shrimp (in shells)
salad oil
1/2 c flour
3/4 tsp salt
1/4 tsp ginger
1/4 tsp pepper
3 egg whites
1 1/2 c coconut
soy sauce
Peel shrimp, leaving tails. (If frozen, do not thaw; peel under cold running water) Make a shallow cut lenghtwise down back of each; remove black vein.
In deep fryer heat 2 to 3 inches oil to 325.
On sheet of wax paper mix flour, salt, ginger and pepper.
In small bowl beat egg whites until foamy.
Coat shrimp with flour mixture; dip into egg whites. Pat coconut onto shrimp, covering completely.
Fry a few pieces at a time, turning once, until coconut is golden brown, about 2 minutes. Drain on paper towels.
Serve with soy sauce.
boneless skinless chicken breasts
sauerkraut
swiss cheese one slice per breast
thousand island dressing
place breasts in a shallow pan place sauerkraut on top of chicken enough to cover. place swiss cheese on top of sauerkraut and thousand island dressing on top of cheese. Bake at 350 degrees untill chicken is cooked about 20 minutes or so. Cover pan with foil.
1 pound Italian sausage, casing removed
1 cup chopped onion
3 cloves garlic, minced
1-15 oz can tomato sauce + 1-8oz can tomato sauce
1-4oz jar or can mushroom, pieces
1-1/12 teaspoon sugar
1 teaspoon dried oregano, crushed
1 teaspoon marjoram, crushed
2-10 oz. pkgs. frozen spinach
10 ounces lasagne noodles
2 beaten eggs
2-15 oz, containers ricotta cheese
1/2 cup freshly grated Parmesan cheese
1 pound, mozzarella cheese, sliced thin (get from deli-section of store)
In a skillet, cook meat, onion, and garlic, until meat is browned. Drain off fat. Stir in the tomato sauce, mushrooms, sugar, oregano, marjoram, and 1/2 teaspoon salt. ( at this time I add a splash of red wine and freshly ground pepper, not necessary though) Boil sauce gently, uncoverered for 10 minutes or till thickened; stir occasionally. Cook spinach according to package directions, drain well, let cool for a while, and then squeeze out excess moisturel Cook noodles according to pkg. directions. Rinse in cold water, drain. Combine beaten eggs, ricotta cheese, Parmasan cheese, and spinach.
Arrange half the noodles in a greased 13 x 9 x2-inch baking dish. Spread with half the ricotta mixture, half the meat sauce and half the mozzarella. Repeat layers of noodles, ricotta, and meat. Cover with foil and bake in a 375 degree oven for approx. 45 mins to 1 hour, until edges are bubbly. Uncover and add remaining mozzarella. Bake 15 minutes longer. Let stand 10 minutes before serving, Makes 10 servings.
3- approx 7-9 oz cans clams, minced or chopped in their own juice
1/4 cup thinly sliced green onion
10 cloves garlic, minced ( You may use less )
1/2 cup olive oil ( I use Bertolli Classico)
1/4 cup dry white wine
1/8 teaspoon pepper
2 Tablespoons freshly snipped parsley
Approx. 3/4 of a 1 pound box of linguine, cooked according to pkg.
instructions
Drain canned clams, reserving juice. In a saucepan, cook green onion and garlic in olive oil till tender. Stir in the reserved clam liquid, the wine and pepper. Bring to a boil; reduce heat. Boil gently, uncovered, for about 8-10 minutes or until liquid is reduced by about half. Add clams and parsely. Cook and stir about 2 minutes or till clams are heated through. Toss clam mixture with pasta till coated. Serve immediately. Serve with lemon wedges if desired. (any Italian will tell you no Parmasan cheese on this dish) Makes 3-4 servings.
1 pound ground chuck
1 onion chopped
1/2 cup celery, chopped fine
2 Tablespoons oil or marg.
2 Tablespoons vinegar
2 Tablespoons brown sugar
3 Tablespoons Worcestershire sauce
1/2 teaspoon prepared mustard
1 cup ketchup
1/2 cup water
Brown ground beef; drain. Mix remaining ingredients. Cook and stir over low heat until sauce is thick and vegetables are tender. Approx. 20 -30 mins. Serve on hambuger buns with potato chips or french fries for a great lunch, Much better than ManWich.
For each 6 shrimp:
3 Tablespoons melted butter
1 clove garlic, minced
2 Tablespoons olive oil
1 Tablespoon white wine
1/4 teaspoon salt
2 teaspoons minced parsley
Mix all of this together. Split shrimp down the back ( with shells on) as you would for lobster---devein. Arrange with cut spread open on baking sheet. Pour butter mixture over shrimp. Bake at 400 degrees for 8 minutes if using med-large shrimp (30 count per poune) or for 15 minutes if using larger shrimp ( 10-12 count per pound). Excellent with a baked potato and salad.
1 pound carrots ( use baby carrots already cleaned)
3/4 cup sugar
1 Tablespoon baking powder
2 Tablespoons flour
3/4 stick oleo (butter)
3 eggs ( if you double recipe use 5 eggs only)
Put water over carrots and boil until soft. Mash. Using mixer, mix carrots and other ingredients. Put into a greased casserole dish and bake at 400 degrees for 10 minutes then reduce heat to 350 and bake for about 30 minutes until set.
Hope you enjoy it as much as I did. Dan
2 medium onions, sliced
2 cloves garlic, minced
2 tablespoons olive oil
1 frying chicken, approx 3 pounds, cut up and skin removed
1--16 oz. can tomaotoes, cut up
1--8 oz. can tomato sauce
1 medium green pepper, cut into 1-inch pieces
1--2 1/2 oz. jar sliced mushrooms, drained
1 large or 2 small bay leaves
1 teaspoon dried oregano, crushed
1 teaspoon dried basil, crushed
1/2 teaspoon dried rosemary, crushed
1/4 cup dry white wine
Hot cooked rice
In a large skillet, cook onions and garlic in oil over medium heat till
onions are tender. Remove onions; set aside. Add more oil to skillet if
necessary. In same skillet brown chicken pieces over medium heat about 15
minutes, turning to brown evenly.
Return onions to skillet. Combine undrained tomatoes, tomato sauce, green
pepper, mushrooms, bay leaves, oregano and basil, rosemary. 1 teaspoon salt
and 1/4 teaspoon pepper. Pour over chicken in skillet. Cover and simmer for
30 minutes. Stir in wine. Cook, uncovered, over low heat about 15 minutes
longer or until chicken is tender, turning occasionally. Discard bay leaves.
Transfer chicken and sauce to serving dish, Serve with hot, cooked rice.
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.
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.
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.
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.
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.
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.
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
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.
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.
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.
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.
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:
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Chunked deer meat
Salt
Beef soup bone
Water
Quart jars
Lids and seals
