Copyright © Tanya Will 2003
VENISON LASAGNA
Yield: 6 servings
1 pound Spicy venison sausage
2 teaspoons Onion salt
2 teaspoons Garlic salt
1 can 16 ounces whole tomatoes
1 can 15 ounces tomato sauce
3 tablespoons Dried parsley flakes
1 teaspoon Sugar
1 teaspoon Basil leaves
2 teaspoons Salt
1 can 8 ounces mushroom pieces
6 Uncooked lasagna noodles
1 pack 16 ounces package ricotta cheese
1/2 cup Parmesan cheese
1 1/2 teaspoon Oregano leaves
2 cup shredded mozzarella cheese
Cook and stir sausage, onion and garlic salt in 10-inch skillet until sausage is light brown.
Drain.
Add tomatoes (with liquid), tomato sauce, 2 tablespoons parsley, sugar, basil, ½ teaspoon salt and mushrooms.
Heat to boil, stirring occasionally.
Reduce heat.
Simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour.
Cook noodles as directed on package.
Reserve ½ cup of the sauce mixture.
Mix ricotta cheese, ¼ cup parmesan, 1 tablespoon parsley, 1 ½ teaspoons salt and oregano.
Layer ½ each of the noodles, remaining sauce mixture, mozzarella cheese and ricotta cheese mixture in ungreased oblong pan, 10x6x2 inches.
Repeat above process until you have 2 layers.
Spoon reserve sauce on top, top with mozzarella and sprinkle with parmesan.
Cook uncovered at 350f for 45 minutes.
Let stand 15 minutes.
VENISON LOIN AND MUSHROOMS
1 boned venison loin
Freshly ground pepper
3/4 cup butter
1/4 cup beef broth
1-1/2 cups thinly sliced onions
1-1/2 cups mushrooms
Preheat the oven to 450 degrees.
Place the loin in a roasting pan, and brush with 1/2 cup melted butter.
Season with pepper, and heat in the oven for 15 minutes.
Reduce the heat, and continue to roast and baste, turning the meat occasionally.
For a medium rare roast, allow 15 minutes cooking time per pound of meat.
When the loin is almost done, melt the remaining butter in a skillet, and lightly saute' the onions and mushrooms together.
When the roast is done, remove it to a heated platter, and pour beef broth on the bottom of the roaster.
On top of the stove, heat the pan on high, and scrape up any of the baked-on drippings, and stir to blend.
Add to the mushrooms and onions, and serve over warm, sliced venison.
VENISON MEATBALLS
1 pound. ground elk or deer
1/2 cup dry bread crumbs
1/3 cup minced onion
1/4 cup milk
1 egg
1 tablespoon. snipped parsley
1 teaspoon Pepper
1/2 teaspoon Pepper
1/2 teaspoon Worcestershire sauce
1/4 cup shortening
12 ounces chili sauce
10 ounces grape jelly
Mix ground elk, bread crumbs, onion , milk, egg, and next four ingredients;
Gently shape into 1-inch meatballs.
Melt shortening in large skillet; brown meatballs.
Remove meatballs from skillet; pour off fat.
Heat chili sauce and jelly in skillet, stirring constantly, until jelly is melted.
Add meatballs and stir until thoroughly coated.
Simmer uncovered 30 minutes.
Five dozen appetizers
VENISON MEATLOAF
1 cup crushed crackers
1/2 cup milk
2 teaspoons seasoned salt
2 eggs
1/4 cup catsup
2 tablespoons mustard
1 tablespoon dried minced onion
1/8 teaspoon pepper
2 tablespoon. brown sugar
2 tablespoon. white vinegar
1 pound. venison, ground
Mix all ingredients.
Shape into a loaf and bake at 350 degrees for one hour.
VENISON PICADILLO
Yield: 8 servings
3/4 cup onion
1 teaspoon garlic
2 tablespoons olive oil
2 pounds venison
2 teaspoons dried red chili pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cloves
2 cups canned whole tomatoes
2 tablespoons red wine vinegar
2 tablespoons raisins
1/4 teaspoon salt
1/4 teaspoon black pepper
In a large pan, saute' onion and garlic in the oil until onion is golden.
Add ground venison, chili flakes, oregano, cumin, coriander and cloves.
Cook, stirring occasionally, until venison is pink in color.
Mix in tomatoes, vinegar, raisins, salt and pepper.
Cook over low flame until liquid is reduced by half.
Adjust seasonings and serve with tortillas and fresh salsa.
Makes 6 to 8 servings.
VENISON POT ROAST
2 pounds venison roast - (to 3 pounds)
1 tablespoon vegetable oil or shortening
2 cups hot water
1 can tomatoes
2 beef bouillon cubes -- (optional)
1 medium onion
2 teaspoons oregano
2 teaspoons garlic powder
Salt -- to taste
Freshly-ground black pepper -- to taste
Brown the venison roast in heated oil or shortening.
Chop onion and add to the roast.
Turn off the heat and add hot water and tomatoes.
Heat this mixture and then add bouillon cubes and spices.
Cook in pressure cooker, slow cooker, or on top of range until desired doneness.
VENISON SHANKS
3 tablespoons of vegetable oil
4 pounds of venison shanks, about 4
2 medium onions, finely chopped, about 2 cups
6 - 8 garlic cloves, finely chopped
3/4 cup of full bodied red wine, such as Cabernet sauvignon or Zinfandel
2 cups of low salt veal or beef stock
1/4 cup of tomato paste
1 tablespoon of freshly grated or prepared horseradish
4 bay leaves
1/2 teaspoon of salt
2 teaspoons of coarsely ground peppercorns
Preheat your oven to 375º F.
Heat the oil in a large heavy skillet equipped with a cover over medium high heat.
Brown the shanks on all sides, about 15 minutes.
Push the shanks to the side of the skillet, or remove the shanks temporarily, if the skillet is not large enough) add the onions and garlic.
Saute' for 6 to 8 minutes and add the wine.
Reduce by a third, about 5 minutes.
Add the stock, tomato paste, horseradish, bay leaves, salt and pepper.
Stir together well, return the shanks to the pot if removed, spoon some of the sauce and onions over the shanks, cover and bake for 1 3/4 hours, or until the meat is tender when pricked with a fork.
Remove the bay leaves.
VENISON SLOPPY JOE
1 1/2 pounds ground venison
2 tablespoons margarine
1 medium onion diced
1 clove garlic, minced
1 can tomato sauce (15-ounce)
1 can tomatoes (16-ounce)
2 tablespoons parsley flakes
1/2 teaspoon pepper
1/2 teaspoon chili powder
1 teaspoon salt
Put margarine in a skillet and brown onion and garlic.
Add ground meat and brown.
Add canned tomatoes (and liquid from can), tomato sauce, parsley flakes, salt, pepper, and chili powder.
Bring to quick boil, stirring for an hour.
Serve on hamburger buns.
VENISON SPAGHETTI SAUCE
1 1/2 pound of ground venison
1 can of tomatoes
1 can of tomato sauce
1/4 teaspoon of cinnamon
1/2 teaspoon of basil
1 1/2 cup of sharp cheddar cheese
2 tablespoons of Crisco oil
1 large onion, chopped
1/2 cup of celery, chopped
1/2 green pepper, chopped
1/2 teaspoon of rosemary
1/2 teaspoon of oregano
Saute' meat in Crisco oil.
Add vegetables and simmer until all are tender.
Add tomato sauce and spices; simmer until all flavors are well blended.
Turn the heat low and melt the cheese into the sauce.
Mix well and serve over cooked spaghetti.
Serve with grated Parmesan cheese.
VENISON STEAK MARINADE
1/3 cup dijon mustard
1/3 cup Jack Daniels
1/4 cup firmly packed brown sugar
1 small onion (thinly sliced)
1 tablespoon Worcestershire
2 cloves garlic (minced and mashed)
1/4 cup fresh lemon juice
3/4 cup plain yogurt
2 tablespoons olive oil
Mix all ingredients.
Add thinly sliced venison steak.
Place in fridge at least 12 hours keeping all parts moist.
Grill to medium rare and enjoy.
VENISON STEAK STRIPS
2 tablespoons lemon juice
3 eggs
1 cup milk
salt & pepper to taste
vegetable oil
2 pounds venison steaks
2 cups flour
Take the milk, eggs and lemon juice and mix good.
Cut steaks in strips about two inches each and beat with a meat tenderizer.
Place the meat in mixture for about fifteen minutes.
Mix flour, salt and pepper.
Set aside.
Take meat and dip in flour mixture and fry in hot oil in skillet until lightly browned.
This is good with gravy and mashed potatoes.
VENISON STEW MEAT ON NOODLES
Venison roast
couple pounds venison stew meat
1 large bell pepper
large can mushrooms stems & pieces
2 beef bouillon cubes
Season venison with your favorite seasoning salt and then coat with flour.
Heat some oil in a large cast iron Dutch oven to brown the venison.
Meanwhile, finely chop bell pepper.
When meat is browned add bell pepper, mushrooms and juice, and bouillon. Add about four cups water and bring to boil.
Cover and simmer 3 or 4 hours.
Serve over egg noodles.
VENISON STROGANOFF
2 pounds venison, cubed (for stewing)
1 large can mushrooms
1 can beefy mushroom soup
Flour
salt and pepper
Butter
cooking oil
Roll venison cubes in flour, salt and pepper; brown cubes evenly.
When cubes are half done, add can of drained mushrooms; continue browning.
When meat is fully cooked, add can of soup.
Add little oil and butter in frying pan or slow cooker; slow cook for 2 or 3 hours until meat is tender.
After browning, this recipe can be done on stove, in oven, or a slow cooker.
Serve with mashed potatoes, rice or egg noodles; in slow cooker makes nice dish to take to parties or buffets.
Serves 6.
VENISON STUFFED POCKETS
Pocket:
4 1/2 cups all purpose flour
1 1/2 cups shortening
1 teaspoon salt
3/4 cup water
Filling:
1/2 pound lean ground venison
1/2 cup chopped carrots
1/4 cup thinly sliced celery
1/2 teaspoon salt
1/4 teaspoon dried thyme
1 1/2 cups cubed red potatoes
1 small onion, thinly sliced
2 teaspoon snipped fresh parsley
1/2 teaspoon pepper
2 tablespoon butter, melted.
In a large mixing bowl, combine flour and 1 teaspoon salt. Cut in the shortening until the mixture resembles coarse crumbs. Sprinkle with water 1 tablespoon at a time mixing with a fork until particles are moistened and cling together.
Shape dough into a ball, wrap with plastic wrap and chill 30 minutes.
Preheat oven to 375 degrees.
In a nonstick skillet, cook the venison until brown.
Stir in the rest of the ingredients. Remove from heat and set aside.
Divide the dough into 16 equal portions. On a lightly floured surface, roll each portion into a 6 inch circle. Keep dough covered with plastic wrap before and after rolling.
To assemble, place 2 tablespoon of the meat mixture slightly off center on 1 dough circle. Moisten edges of the circle with water. Fold the dough over the filling to form a half circle.
Press edges together with tines of a fork to seal.
Place pocket on a ungreased baking sheet.
Repeat with remaining dough circles and meat mixture.
Brush tops of the pockets with butter and bake for 20 - 25 minutes or until golden brown.
VENISON SWISS STEAK
2 pounds venison steak
3 large onion
1 cup chopped green pepper
1 ½ cups tomatoes
pepper
flour
Roll meat in flour, then pound meat
Season with pepper
Brown both sides on low heat in frying pan
Place in roasting pan
Add remaining ingredients.
Cook covered in 350 degree oven for 2 to 2 ½ hours.
Remove meat and thicken sauce to make a gravy.
VENISON - VEGETABLE BAKE
Yield: 8 servings
2 pounds Smoked venison sausage
1 small Onion, thinly sliced
14 1/2 ounces Can stewed tomatoes
1 teaspoon Dried whole oregano
1/4 teaspoon Pepper
4 medium Potatoes, thinly sliced
4 medium Carrots, thinly sliced
Remove casing from sausage, and discard.
Brown meat in a large, lightly greased skillet over medium heat, stirring to crumble.
Remove sausage, and drain well, reserving drippings in skillet.
Saute' onion in drippings; drain well, and discard drippings.
Combine onion, tomatoes, oregano, and pepper in skillet.
Simmer until thoroughly heated; remove from heat.
Arrange potatoes in a lightly greased 13" x 9" x 2" baking dish.
Top with carrots.
Sprinkle sausage over carrots; spoon tomato mixture over sausage.
Cover with aluminum foil.
Bake at 350f for 45 minutes.
Yield: 8 servings.
Note: Thinly sliced polish sausage may be substituted for venison sausage, if desired.
VENISON VEGETABLE SOUP
You could substitute beef in this, if you don't like venison.
3/4 pound venison, cubed
1 tablespoon vegetable oil
1 cup diced onion
1 package (16 ounces) frozen mixed vegetables
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups cubed peeled potatoes
2 cups water
1 tablespoon sugar
2 teaspoons beef bouillon granules
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon hot pepper sauce
In a Dutch oven or large saucepan, brown venison in oil.
Add onion; cover and simmer for 10 minutes or until tender.
Add remaining ingredients; cover and simmer 1 hour longer or until meat is tender.
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