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Venison  Recipes

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Venison Health Stats-Comparison to other meats/poultry/fish   
                         Calories   Fat    Cholesterol      Protein                  
    (gm)   (mg)   (gm)  

Venison  

139 5   62    22  

Ground Beef

213  12   84   25  

Beef brisket  

213  13   77    24  

Lamb, loin chop

183  8   80    25  

Veal cutlet    

155  4   112   28  

Pork shoulder  

207 13   82   22  

Chicken breast  

140    3   72   26  

Salmon      

140   5    60   21  
Source: U.S. Department of Agriculture and ESHA Research; analysis of venison done by The National Food Laboratory, Inc. (based on 3 ounce cooked portions) as shown by Highland Farm, Germantown, NY Publication.

Bluebonnet Venison Farms

San Antonio, Texas

Specialty Recipe

Venison Preparation Tips

In addition to superb taste and convenient availability, meat from Bluebonnet Venison Farms provides almost endless possibilities for the chef. It can be used in practically any recipe that calls for beef, pork, or lamb, and it is especially tasty in those recipes that feature Southwest herbs and spices. Choice, tender cuts such as steaks are best broiled, grilled, or sauteed to leave the interior rare to medium-rare. Care should be taken not to cook these cuts much past medium-rare, because even though farm-raised venison is naturally tender, overcooking will cause it to dry out and toughen. If you prefer moist, juicy steaks without pink centers, simply grill to medium rare, then place in a warm over for 5 to 15 minutes, depending on thickness. Less tender cuts such as roasts should be slowly stewed or braised in ample liquid to melt-in-your-mouth tenderness.

Replace the meat with venison in your favorite recipe soon and discover a delicious, healthful difference!

Whether you choose our delicately cured and aged venison products or our fresh-frozen venison cuts, one fact is constant: you're assured of the highest quality year 'round from Bluebonnet Venison Farms.

Venison Tips

Venison is a very lean meat, so follow these tips for success:

  1. Defrost thoroughly in original wrap before cooking.

  2. Keep raw meat refrigerated and covered. Once original package has been opened, do not use plastic wrap to cover for it can make the meat sweat.

  3. Slice meat across the grain, not with it.

  4. Allow 4-5 ounces of meat per main course serving. Since venison is so lean, you will be surprised how far a small amount will go in satisfying your appetite.

  5. Pan-fried venison can be prepared quickly in a few drops of olive oil and cooked over a very high heat. Just a few minutes on each side. Always cook venison rare or medium-rare. Well done can be tough and dry.

  6. Venison can be chicken fried for delicious results.

  7. Have a favorite beef recipe? Use Bluebonnet Venison in it for tasty and healthful results. Our deer graze on natural grasses and thus have a mild-flavored, inviting meat. It can be used wherever you would use beef. Just remember, do not overcook venison because of its leanness.

 

Jerky Marinade:  A friend gave me this marinade for making jerky.  Add more hot sauce and pepper flake to "kick it up a notch".

1/2 cup soy sauce
1/2 cup Worcestershire sauce
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp liquid smoke
1 to 3 tbsp red pepper flake (depending on your spice taste)
1 tbsp hot sauce

Make sure to cut venison in thin slices, marinate overnight stirring a time or two, and then dehydrate either in a dehydrator or in oven on very low temp. When I make jerky, it has never lasted more than a day or two as friends keep coming back for more.

Venison Jerky

Cut meat 1/4' thick and 3/4' wide.

3# Lean Venison (No Fat!)
1 T Salt
1 T Insta Cure or a cure of your choice
1 T Onion powder
1 T Garlic powder
1 T black Pepper
1/4 cup of Soy or Teriyaki Sauce
1/3 cup Worcestershire Sauce

Marinate with all Ingredients for 24 hours. Covered.
Dry in Smoker or oven about 10 hours at 100 Deg. F. on Racks sprayed with Pam (or similar) to prevent sticking.
Dry meat longer if you want it real hard.
Pack in Jars with perforated lids to prevent molding
.

NOTE: To prevent meat from falling thru oven racks cut hardware cloth (metal 1/4" mesh) and place on top of oven racks

 

Back Strap Marinade: Great on a butter flied back strap.

3 lb piece of back strap, butter flied to 1/2 " thick or less
fresh ground pepper
salt
2 tbsp olive oil
2 tbsp soy sauce
1 tbsp Worcestershire sauce
1/2 tsp garlic powder
dash of liquid smoke
dash of Kitchen Bouquet

Take the butter flied back strap, and salt and pepper each side.  Use a fork to thoroughly pierce the back straps to allow marinade to soak in.   In a shallow marinade pan, mix all remaining ingredients and stir to form marinade.  Lay back straps into pan, and marinate, turning several times, overnight or during the day.  Over a HOT grill, cook the back straps only until the meat is medium.  Let meat sit for a moment or two before slicing, and then cut thin, angled slices.  Serve with a salad, wild rice and a nice cabernet

Peppered Venison Steak

2 pounds venison - (to 3 lbs) (or as much as you like)
1 large onion
1 large bell pepper
2 cans mushroom soup
2 cans water
Salt -- to taste

Brown venison in small amount of shortening. Saute onion and pepper in drippings. Add enough flour to drippings to make a brown gravy. Use soup in the gravy instead of water. Pour the browned venison, pepper and onion, mushroom gravy, 2 cans of water and salt into a slow cooker. Cook in crock pot all day on LOW, or put it on at night and cook overnight.

 

Chuckwagon Venison

1 pound ground venison
1 can whole tomatoes - (16 oz)
1 green pepper -- seeded, chopped fine
1 onion -- finely chopped
1/2 cup raw long-grain converted rice
1 teaspoon salt
1/2 teaspoon leaf basil
1 dash freshly-ground black pepper
4 slices American cheese -- cut into triangles

Place all ingredients except cheese in crockpot. Stir thoroughly to mix ground venison with other ingredients. Place 4 cheese triangles on top. Cover and cook in crock pot on LOW for 7 to 10 hours.

Before serving, top with remaining 4 cheese triangles.

This recipe yields 4 servings (about 2 quarts).

 

Grilled Venison Steaks

12 lb To 14 pound venison hind-quarter

16 oz Bottle commercial Italian dressing

2 3/4 oz Package dry onion soup mix

3/4 c Butter or margarine; melted

2 ts Pepper

Separate each muscle of the hindquarter, and cut away from bone. Slice each muscle across the grain into 1-inch thick slices (reserve remaining meat for use in another recipe). Remove and discard the white membrane surrounding each steak.

Combine salad dressing and soup mix in a large, shallow dish, stirring well; add steaks. Cover and marinate steaks in refrigerator for one hour, turning once.

Combine butter and pepper, stirring well; set aside. Remove steaks from marinade. Grill about 5 inches from hot coals 8 to 10 minutes on each side or until done, basting occasionally with butter mixture.

10 to 12 servings.

Grilled Venison Loin Chops

Ingredients

8 venison loin chops

salt & pepper

Grilling Oil

1 pint olive oil

4 cloves garlic, browned

1 sprig rosemary

1 sprig thyme

2 teaspoons black peppercorns

Grilling oil: Combine all of the ingredients and steep for 12 hours.

Prepare grilling surface by rubbing lightly with oil. Season chops with salt and pepper. Baste then with grilling oil (below). Grill chops over high heat, basting always after turning. Let meat rest for two minutes before serving.

Serves 4

Recipe from Blue Bonnet Venison Farms Recipes

 

Barbecue Venison Chops

20 Venison chops

6 oz Beer

1 lg Onion, chopped

4 Pats of butter

2 oz Garlic

Place aluminum foil on hot grill with sides folded up, so there is no runoff of juices. Place chops on foil. Add beer, chopped onion and butter. Sprinkle garlic salt on chops each time you turn them. When chops are done, remove foil from grill. Place chops back on grill and sprinkle with garlic salt each time you turn them until charcoal black

 

Axis Venison on the Outdoor Grill

Grill Recipe 1
Season with garlic salt and black pepper. Grill over mature coals, turning and basting with butter every minute till you achieve desired doneness. Ballpark would be five to six minutes, depends on fire, distance of meat from fire, etc.

Grill Recipe 2

Marinade:
Salt
Coarse, Ground Black Pepper
Green Onion Tops or Dried Chives
Worcestershire Sauce to cover

Sauce-(Boil together):
1 Cup Butter
1/4 Cup Lemon Juice-more for a stronger lemon flavor
2 Teaspoons Salt
1 Teaspoon Pepper
2 Tablespoons Worcestershire Sauce
2 Diced Jalapeno Peppers

Marinate for 30 minutes to 2 hours to absorb flavor. The longer the time, the stronger the flavor. Remove Steaks from Marinade. Apply sauce to marinated steaks before grilling on low coals till centers are hot and pink to taste. Baste with sauce during grilling and after removing from fire.

 

Country-Fried Venison

1 1/2 lb (3/4" thick) venison

1 c All-purpose flour

Salt and pepper

1/4 ts Seasoned salt

1/4 c Bacon drippings

2 cl Garlic; minced

4 c ;Water

1/3 c All-purpose flour

1 1/2 ts Bottled brown bouquet sauce

1 md Onion; thinly sliced

1/2 lb Fresh mushrooms; sliced

Hot cooked rice

Prepare venison by trimming all fat and removing connective tissues. Cut meat into serving-size pieces, and pound each piece to 1/4-inch to 1/2-inch thickness. Combine 1 cup flour, 1/4 teaspoon salt, 1/8 teaspoon pepper, and seasoned salt; dredge the venison in flour mixture.

Heat 1 tablespoon bacon drippings in a large, heavy skillet; add garlic, and saute until golden. Remove garlic, and set aside. Add remaining bacon drippings to skillet; cook venison until it is lightly browned on both sides. Remove from skillet, and set aside.

Gradually stir about 1/2 cup water into 1/3 cup flour; mix until smooth, and add the remaining water. Stir flour mixture into pan drippings; cook over medium heat, stirring constantly, until thickened. Stir in bouquet sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper.

Return venison and garlic to skillet; reduce heat. Cover and simmer 30 minutes. Add onion; cover and simmer 15 minutes. Add mushrooms; cover and simmer 15 minutes. Serve over rice. 6 servings.

 

Venison Chili

3 T Vegetable oil

1 ea Large onion, finely choped

2 ea Large garlic, minced

1 ea Small hot green chili

1 x Pepper, minced (optional)

1 1/4 lb Venison, cut into 1/2" cubes

3/4 lb Ground venison (or pork)

28 oz Can of crushed tomatoes

3 T Red wine vinegar

3 T Ground chili powder

2 T Ground cumin

2 T Worchestershire sauce

1/2 t Cayenne pepper, plus a pinch

1 ea Large green bell pepper,

1 x Seeded and chopped

2 t Salt or to taste

1 x Freshly ground black pepper

10 oz Can of red kidney beans, dra

3 T Masa Harina (or fine cornmea

1 x Mixed with a little water

1 x Into a smooth paste for thic

Heat the oil in a very large skillet. Stir in the onion, garlic, and chile pepper. Saute over med-hi heat until the onion is just tender, about 5 minutes. Add the cubed and the ground venison and continue cooking for about four to five minutes, stirring with a wooden spoon, until the ground meat is no longer red. Add all the remaining ingredients except the beans and the masa harina (or cornmeal). Bring the mixture to a boil then reduce heat to medium and cook uncovered for 30 minutes, stirring occasionally. The stew should be fairly thick. Stir in the kidney beans and the masa harina and heat through. Taste and adjust the seasonings. Makes 6 cups.

 

Venison Sausage

6 lb Ground venison

6 lb Ground pork (lean)

2 tb Salt

2 tb Pepper

1/2 t Cayenne pepper

1/2 t Sage

1/2 c Honey

When the venison, pork and hot water are well mixed, add spices and honey to mixture and mix in well.

Country Style Venison Stew

1/2 lb Bacon or salt pork

2 lb Venison steak

4 tb Flour

6 c Water or beef stock

1 lg Tomato, chopped

2 md Carrots, sliced

2 md Stalks celery, sliced

2 md Potatoes, in 1" cubes

1 Dozen small white onions

1 tb Chopped parsley

1 c Fresh green peas

Salt and pepper to taste

Cut bacon into 1" cubes and saute in large saucepan until lightly browned. Remove and set aside. Cut venison into 1 1/2 or 2" pieces and brown over high heat in 4 T bacon drippings. Stir in flour. Lower heat and let brown 2-3 minutes, stirring several times. Add liquid and let it simmer 1 hour or more until venison begins to get tender, add more liquid as necessary. Add all the other ingredients, except peas, and continue to simmer to make a thick stew. Simmer peas in a separate pan until done. Strain and spoon over or around stew when served. Great accompanied by buttered corn muffins and a salad

Venison Meatballs

 1 1/2 lb VENISON, ground

2 c SOUR CREAM, divided

2 tb CATSUP

1 1/4 ts SALT

1/4 ts PEPPER

1/2 ts GARLIC SALT

1/2 ts OREGANO

1 tb OIL

1 tb WATER

2 ts DILL WEED

-PAPRIKA

Combine venison, 1/4 cup sour cream, catsup, salt, pepper, garlic salt and oregano. Shape into meatballs the size of walnuts.

Brown meatballs in hot oil. Pour off any excess oil. Add water, cover and simmer 15 minutes. Remove meatballs to your serving dish.

Combine remaining sour cream, salt and dill in skillet in which meatballs were cooked. Heat through and pour over meatballs. Sprinkle with paprika.

Venison and Grape Kabobs

Ingredients

2 pounds of venison cut in cubes about 3/4" square (can use any cut. Cubes from shoulder roast may be used or boneless loin.)

2 pounds seedless grapes, red and/or green

Olive Oil

Knorr multi herb spice or some equivalent

8" wooden Kabob Sticks

Deep porcelain Bowl

Grill

The Venison should be cut in cubes the size of the grapes. Use any cut of meat. As soon as you cut the meat put it in the bowl with olive oil. The meat should be covered with oil at all times and stored in a refrigerator to prevent discoloration. As you prepare the brochettes start with a grape and alternate grape meat grape meat. Alternate colors of grape to give a more visual effect. Use five grapes and four pieces of meat per brochette (about 50 grams of meat). Always start and finish with a grape. This holds together better. The assembled brochettes will by very oily. They should be stored in a deep tray with wax paper between rows of brochettes. Sprinkle each with a spice as you prepare them.

Grill the brochettes on a hot bar-b-que. They should be turned constantly and grilled such that each visible side of a cube is seared and no red meat is showing. As always with venison, do not overcook. Serve immediately.

Recipe from Blue Bonnet Venison Farms Recipes

 

Venison Lasagna

 1 lb Spicy venison sausage

2 ts Onion salt

2 ts Garlic salt

1 cn 16 oz. whole tomatoes

1 cn 15 oz. tomato sauce

3 tb Dried parsley flakes

1 ts Sugar

1 ts Basil leaves

2 ts Salt

1 cn 8 oz. mushroom pieces

6 Uncooked lasagna noodles

1 pk 16 oz. pkg ricotta cheese

1/2 c Parmesan cheese

1 1/2 ts Oregano leaves

2 c Chredded 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, 1/2 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 1/2 cup of the sauce mixture. Mix ricotta cheese, 1/4 cup Parmesan, 1 tablespoon parsley, 1 1/2 teaspoons salt and oregano. Layer 1/2 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 Soup

1 lb Venison; cut into bite-sized pieces

1 46-ounce can vegetable cocktail juice (V-8)

1 28-ounce can whole tomatoes; undrained and chopped

2 md Red onions; chopped

1 tb Worcestershire sauce

1/8 ts Hot sauce

4 lg Potatoes; peeled and cubed

3 md Carrots; sliced

4 sm Yellow squash; sliced

3 To 4 stalks celery; thinly sliced

2 md Green peppers; cut into 1-inch pieces

Combine first 6 ingredients in an 8-quart Dutch oven; bring to a boil. Reduce to medium heat; cover and cook 30 minutes, stirring

occasionally. Stir in potatoes and carrots; cover and cook for 20 minutes.

Add remaining vegetables to soup; cook, uncovered, 10 additional minutes or until vegetables are crisp-tender. 4 quarts

Carolina Roast Venison

Yield: 6 servings

5 lb Venison roast
1 Onion; chopped
1/4 c Barbecue sauce; see below
1 tb Salt
2 tb Vinegar
pepper
Sauce:
1 tb Pepper
1 tb Salt
1 sm Box dry mustard
1/4 c Sugar
1/4 c Vinegar
1/4 c Water
1 Stick butter/margarine

For sauce: Mix dry ingredients. Add vinegar, water and mix. Bring to full boil and add stick of butter and continue to cook until butter melts. This makes 1 Pint of the Sauce. Soak venison in water, 2 T. vinegar and 1 T. salt for 4-5 hours. Remove and wipe dry. Sprinkle lightly with pepper and brush with sauce. Add onion and enough water to cover bottom of covered roaster. Bake in 325 deg. oven the first hour; then lower heat to 275 deg. for an additional 3 hours. Baste often with sauce and juices from roast.

 

Venison Marsala

Ingredients

1 1/2 pounds venison, backstrap or tenderloin sliced 1/4 inch thick

1/2 cup flour

1/3 cup grated Parmesan cheese

1 teaspoon salt

1/2 stick butter

1/4 pound fresh mushrooms, sliced

2 green onions with tops, chopped

1/2 cup consomme or beef broth

1-2 tablespoons lemon juice

1/4 cup Marsala wine

Chopped parsley

Trim meat and cut into 1/4 inch slices. Combine flour, cheese, and salt. Dredge meat into flour mixture, shaking off as much as possible. In 1/4 stick butter, brown meat 1 minute on each side. Set aside and keep warm. Add remaining butter to skillet and saute mushrooms and onions until tender. Add consomme, lemon juice, and wine, stirring well. Return meat to skillet and simmer, covered, for 10 minutes or until tender. To serve, pour pan juices over meat and sprinkle with parsley.

Serves 6-8

Recipe from Blue Bonnet Venison Farms Recipes

 

 

Venison Stew

Ingredients

3 pounds venison stew meat

3 tablespoons vegetable oil

1 1/2 cups water

1/2 cup beer

2 envelopes

onion gravy mix

1 tablespoons brown sugar

1 bay leaf

1/4 teaspoon ground thyme

6 carrots cut up

1 cup frozen peas

Brown venison in oil in large dutch oven. Combine water, beer, gravy mix, sugar, bay leaf and thyme; add to pot. Cover and simmer one hour or until almost tender, stirring occasionally. Add carrots and cook 20 minutes. Add peas and cook 10 minutes. Makes six servings.

Recipe from Blue Bonnet Venison Farms Recipes

What-ya-call-it Stew:

5 slices bacon
2 cloves garlic minced
1/2 lbs sweet Italian venison sausage (or ground beef will do)
1 medium onion chopped
1 bunch celery sliced
3 carrots sliced
2 California green peppers mild-hot quartered
1 cup chicken stock
1/2 tsp dried basil
1/2 tsp oregano
1/2 cup spaghetti sauce
1/4 cup heavy cream

Brown bacon in large pot. Add garlic and cook slightly. Add onions and cook to slightly clear. Add in sausage or ground meat. Cook til meat is brown. Add vegetables and cook for 3-5 minutes to slightly tenderize/breakdown vegetables. Add chicken stock and bring to boil. Add basil and oregano. Add spaghetti sauce. stir in and then add cream. Bring to medium heat and then simmer for 20-30 minutes to allow flavors to meld.

Great served plain or over rice.

Sweet Italian Sausage:  Great for meatballs, pizza, subs, served with eggs, etc.  Form into patties and serve with cooked mushrooms and onions, topped with cheese.

1 lbs venison
1 lbs pork shoulder or pork butt (fatty pieces work best)
1 tsp salt
1 tsp sugar
1/2 tsp garlic powder
1/2 tsp fennel seed (slightly more if you like fennel seed taste)
1/2 tsp lemon pepper
1/2 tsp paprika
1/4 tsp celery salt
1/4 tsp crushed sage
1/8 tsp cayenne
1 Tbsp soy sauce
1/2 tsp Worcestershire sauce

Cut meat into 1 inch cubes and place in a large bowl.
In a separate small bowl, mix all remaining ingredients except for soy sauce and Worcestershire sauce.
Sprinkle the seasoning over the meat as well as the soy sauce and Worcestershire sauce.
Mix thoroughly, cover and let sit in refrigerator overnight
The next day, grind meat.
Cook a small patty to test spice, and adjust if necessary.

Easy Texas Chili:

1-2 lbs of venison burger
2 medium onions chopped
olive oil
1 smoked ham hock (optional)
3 cloves garlic minced
1 tsp red pepper flake
3 16oz cans of whole tomatoes (quartered) & juice
1 tsp oregano
1 tsp dried basil
1/2 tsp cumin

In a skillet with a little bit of olive oil, brown meat and cook onions. Place the meat and onion mixture into a crock pot. Add remaining ingredients to the crock pot.  Cook on high for 2-3 hours until bubbly.  Switch heat to low setting and cook for another 3-4 hours or even longer if you need to fit into your schedule  .  Remove ham hock prior to serving if desired.

Serve over rice with compliments of sour cream, shredded cheese, nacho chips.

This is another one of those dishes that taste even better if you cool it, store in the refrigerator, then heat and serve a day or two later.

Kid's Chili- This is a nice, sweet, bean filled chili.  Easy to make and kids will love it especially as it has no real bite or strange spices they sometimes do not like.

5 slices bacon, chopped up
1-2 lbs of ground venison
1 onion chopped up
1 16oz can red kidney beans (drained)
1 16oz can Navy or Northern beans (drained)
1 16oz can pork and beans
1 Smoked ham hock
1/2 cup brown sugar
1 cup ketchup
2 tbsp white vinegar
1 tbsp Worcestershire sauce
1/2 tsp salt
1/2 tsp yellow mustard

In large pot/Dutch oven, cook bacon til crisp and remove meat, leaving fat in pot.  Cook onion and ground venison in the fat until browned, but do not over cook.  Add all remaining ingredients, stir and cook over medium heat til bubbling, lower heat and simmer for 1/2 hour or longer, adding a little water if needed. Remove ham hock prior to serving if desired.

Venison in White Wine Sauce

Ingredients

1 1/2 pounds venison tenderloin or backstrap, thinly sliced

3/4 cup flour

salt and pepper to taste

1 stick butter, divided

1/2 cup chicken broth

1 cup dry white wine

1/2 teaspoon salt

freshly ground pepper

1 lemon, thinly sliced

Dredge venison slices in flour seasoned with salt and pepper to taste, shaking off excess four. Melt 1/4 stick butter in a skillet over medium heat. Saute venison quickly a few pieces at a time, adding remaining butter as needed. Remove venison and keep warm. Pour broth into skillet, stirring well to remove browned bits. Add wine and salt and cook 1 minute. Return venison to sauce and cook 2-3 minutes until bubbly. Sprinkle with pepper. Arrange meat on a serving platter, pour wine mixture over, and top with lemon slices.

Serves 6

Recipe from Blue Bonnet Venison Farms Recipes

Venison Pot Roast With Apple Cider

Ingredients

3 pound (approx.) venison shoulder roast

3 tablespoons all-purpose flour

1 teaspoon salt

1/2 teaspoon ground pepper

1/4 teaspoon allspice

2 tablespoons shortening

1 cup apple juice

1 cup bouillon

1 cup celery, 2" pieces

3 medium potatoes, quartered

4 carrots, cut in 3" pieces

1 teaspoon thyme

Combine the flour salt, pepper, and allspice. Dredge meat in mixture, reserving excess flour. Brown the roast in the shortening. In a Dutch oven or crock pot, pour the apple juice and beef bouillon over the roast, cover, and cook slowly for 2 hours. If the meat is not tender enough, continue cooking until tenderized. Add the celery, potatoes, carrots, and thyme. Continue cooking for 30 minutes until vegetables are done. Remove the meat and vegetables to a warm platter. Add the reserved flour (and more if necessary) to the liquid in the pan to make a gravy for the roast. Additional beef bouillon may be added to the liquid to make more gravy.

Recipe from Blue Bonnet Venison Farms Recipes

Hawaiian Venison

1 pound boneless elk or deer round steak
1/4 cup flour
1/4 cup butter or margarine
1/2 cup boiling water
1 teaspoon salt
2 green peppers - (to 3)
1/2 cup pineapple chunks

Serving Sauce:

2 1/2 tablespoons cornstarch
1/2 cup pineapple juice
1/4 cup vinegar
1/4 cup sugar
2 1/2 tablespoons soy sauce

Cut steak in 1 inch cubes and dredge with flour. Brown meat cubes on all sides in hot oil.

Place in crock pot add water and salt. Place on HIGH one hour, LOW for approximately 6 hours.

Add green peppers and pineapple chunks to meat. Cook one hour longer. On stove top prepare serving sauce: Combine all ingredients and cook until sauce is clear and thick. Pour over meat mixture and heat until ready to serve. Serve over chinese noodles or cooked rice

 

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