April 11th, 2007 by alice
Tags: Camp, Deer, Roast
INGREDIENTS
- 6lbsvenison roast
- 1/2cupvegetable oil
- 3tablespoonsflour
- 1 (10 3/4 ounce)cancream of onion soup
- 3 1/2cupshot water
DIRECTIONS
- Braise venison equally in oil in large pan.
- Remove roast from pan.
- Add flour to oil in pan.
- Stir& brown to a medium brown.
- Place venison back in roux.
- Pour onion soup& water on top of roast.
- Cook in pressure cooker at 20 pounds pressure for 30 minutes.
- If meat has been frozen, cook an additional 45 minutes.
- Serves 10.
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April 11th, 2007 by alice
Tags: Beer, Deer
INGREDIENTS
- 2lbsvenison(Steak etc.)
- 1/4teaspoonsalt
- 1/4teaspoonblack pepper
- 2cansbeer(your favorite)
- 1/2cupbrown sugar
- 2tablespoonsmolasses
DIRECTIONS
- Place venison in a large bowl and pour beer over it.
- Cover and marinate in refrigerator overnight.
- Next, remove venison and pat dry, then pour beer, sugar and molasses in sauce pan and cook over medium heat, stirring it until sugar dissolves.
- Sprinkle meat with salt and pepper and place in a large heavy skillet, then pour the beer mixture over it.
- Cover with a lid and bring to a boil, then reduce heat and simmer for 1 1/2 hours, or until tender.
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April 11th, 2007 by alice
Tags: Easiestpple, Strudel
INGREDIENTS
- 1sheetpuff pastry(for me it is 1/2 of a 17.3 oz package)
- 1egg
- 1tablespoonwater
- 1 (21 ounce)canapple pie filling
DIRECTIONS
- Thaw pastry at room temperature for 30 minutes.
- Preheat oven to 375°F.
- Mix egg and water and set aside.
- Roll pastry into 16×12-inch (approx) rectangle.
- Starting at the short side, spoon filling over half the pastry to within 1 inch of edges.
- Starting with the short side, roll up pastry like a jelly roll.
- Place seam-side down on a baking sheet, tucking in ends to seal.
- Brush with egg mixture.
- Cut several 2 inch slits, 2-3 inches apart, on the top.
- Bake 35 minutes or until golden.
- Cool on baking sheet.
- Serve warm.
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April 11th, 2007 by alice
Tags: Fried, Heart, Iowa, Venison
INGREDIENTS
- 1venison heart
- 1mediumonion, sliced
- 1teaspoonprepared mustard
- 1teaspoonpickling spices
- 1teaspoonsalt
- 3teaspoonswine vinegar
- 1cupred wine
- flour
- 2teaspoonsbutter
DIRECTIONS
- Split heart in half.
- Remove all vents and ducts.
- Mix onion, mustard, pickling spice, salt, wine vinegar, and wine in large glass bowl.
- Soak heart in marinade overnight.
- Dredge pieces in flour and fry in butter over high heat.
- When both sides are browned reduce heat and continue to cook 5 to 10 minutes longer.
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April 11th, 2007 by alice
Tags: Barbecued, Oven, Venison
INGREDIENTS
- 3lbs bonelessvenison(deer, elk, moose, antelope)
- 1lb thick slicedbacon
- 1cup choppedred onions
- 2cloves mincedgarlic
- 1cupketchup
- 1/2cupred wine vinegar
- 1/4cupWorcestershire sauce
- 1/4cupdark brown sugar
- yellow rice(use only long-grain)
- salt and pepper
DIRECTIONS
- Cut venison into 1-inch cubes.
- In the bottom of a Dutch oven (or large frying pan), cook bacon until crisp.
- Remove bacon, crumble, and set aside.
- In a bowl or other container, mix all ingredients except venison and rice.
- Salt and pepper to taste (or try 1 tablespoon of salt and one-eighth teaspoon pepper).
- Drain venison and brown it in bacon drippings.
- Pour off dripping and liquid.
- Add bowlful of ingredients to venison.
- Stir well.
- Cover tightly and simmer about 1 hour, or until meat is tender.
- Stir occasionally.
- Cook rice.
- Serve barbecued venison on rice.
- Serves 7 or 8 Comment: Tough meat should be marinaded overnight.
- The early settlers used ordinary milk.
- Simply put the meat in a suitable container, cover it with milk, and refrigerate for 15 hours or so.
- You may prefer it to other marinades because it doesn’t flavor the meat.
- Or, use your favorite marinade.
- This recipe can also be used for other game, domestic meat, and fowl.
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