Deer Spaghetti
- 2lb. Deer meat, cubed
- 2 tbsp. Shortening
- 2 cloves of garlic, chopped
- 1 large onion, finely chopped
- 3 ½ C. tomatoes
- 4 1C. tomato paste
- salt and pepper
- ½ tsp. sugar
- 2 large green peppers, cubed spaghetti
Put shortening in a heavy pot. Brown the deer. Add garlic, onion and green pepper and fry for 5 minutes. Add tomatoes, tomato paste, salt and pepper, sugar, and simmer at a very low temperature, for 3 hours. Serve with spaghetti and grated Parmesan cheese.
Serve 8.
Deer Burger
- 1 tablespoon butter
- ½ pound ground venison
- ½ medium onion, chopped
- ½ green pepper, chopped
- 1 cup tomatoes, canned
- ½ tablespoon Worcestershire sauce
- ½ teaspoon salt
- 1/16 teaspoon pepper
- ¾ cupo water
- 3 ounces noodles
Melt butter in fry pan. Add ground venison. Stir to brown the meat. A
dd chopped onion and green pepper and continue cooking until onion is light brown. Add all ingredients except noodles. Stir and heat to boiling. Spread unccoked noodles over the top. Cover tightly. Simmer for 15 minutes or until noodles are tender and have absorbed most of the liquid.
Venison and Rice
- Lard or suet
- 2 pounds ground venison
- Salt and pepper
- 2 cups celery, diced
- 2 cups onion, diced
- 1 green pepper, diced
- 1 can mushroom soup
- 1 can chicken and rice soup
- 1 cup uncooked rice
Melt lard or suet in large fry pan. Add venison, salt, pepper, celery, onion and green pepper and cook until brown. Combine remaining ingredients and pour over meat and vegetables. Simmer for 1 hour at 300 degrees F.
Backed Heart
- 1 large onion , diced
- 1 cup celery, finely cut
- ½ cup butter
- ½ loaf dry bread, cubed
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon sage
Clean and remove tough valves and arteries from the heart. Boil until tender. Split heart open and fill with dressing. Put the rest of the dressing around the heart. If completely covered, the heart will be better. Bake about 30 minutes at 300 degrees or until dressing starts to brown.
Cover onion and celery with a little water and simmer until tender. Add butter and leave until melted. Mix bread cubes, salt, peper and sage. Pour liquid over the bread and stir until moist.
Venison Tenderloin Pepper Steaks
- 1 lb. Venison Tenderloin steaks, sliced 1/2" thick
- 1 Tsp. Lawry's Season Salt
- 1/4 cup olive oil
- 12 oz. sliced fresh mushrooms
- 1 large onion, sliced
- 1 green pepper, cut into chunks
- 1 red pepper, cut into chunks
- 1/4 cup soy sauce
Sprinkle venison with Lawry's season salt and set aside. Heat
olive oil in a large skillet over medium high heat. Add
mushrooms and onion and stir fry until onion is transparent.
Add red and green pepper and stir fry for two minutes. Drop
tenderloin slices into hot skillet and fry quickly just until
juices come to the top of meat. Turn and fry 1 minute more. Add
soy sauce, reduce heat to medium and cook uncovered for 5 minutes.
Especially tasty served with red beans and rice, or white and wild
rice.
Venison roast
- 1 venison roast 6 lb.
- 1 package dry onion soup mix
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups water
- salt and pepper
Remove any fat from the roast. Place roast into a roasting pan, sprinkle roast with the desired amount of salt and pepper. Mix onion soup and Worcestershire sauce with 1/2 cup water and spread over roast. Place 1 cup water in the bottom of roasting pan. Place cover on roasting pan and cook at 250 degrees for 6 hours. Slice and serve hot.
Serves: 6-8
Venison roast and gravy
- 2-3 lb. Venison Roast
- 2 cans beer
- 1 lg. onion
- 2 pkgs. Mushroom gravy mix
Remove any fat from the roast. Place roast into a roasting pan, sprinkle roast with the desired amount of salt and pepper. Mix onion soup and Worcestershire sauce with 1/2 cup water and spread over roast. Place 1 cup water in the bottom of roasting pan. Place cover on roasting pan and cook at 250 degrees for 6 hours. Slice and serve hot.
Serves: 6-8
Roasted Loin with Potatoes and Carrots
- Venison Loin
- 1 head cabbage
- 10-12 lg. potatoes
- 10-12 carrots
- Lawry's seasoned salt
- 1 pkg. bacon
- Fresh ground black pepper
Soak loin in cold water overnight as to remove as much blood as possible. Season loin with seasoned salt and black pepper. Wrap slices of bacon around loin until covered and sprinkle with black pepper. Cut cabbage into quarters. Place bacon wrapped loin in roaster pan and cover with cabbage wedges and add about 1 cup of water. Bake covered at 375 for about 4 hrs or until cabbage starts to cook down. Remove cabbage and discard. Add carrots and potatoes cover and cook for another 1-2 hours until vegetables are done. Uncover for last 30 minutes of cooking time. You may need to add a little water from time to time during cooking time.
Grilled venison tenderloin steaks
- 2 loin steaks 3/4" thick
- 4 tablespoons butter
- salt and pepper
Coat the top half of each steak with 1 tablespoon butter, salt and pepper. Grill steaks on greased rack 3-4 inches above coals for 3-6 minutes. Turn steaks, coat top of each steak with 1 tablespoon butter, salt and pepper. Grill for 3-6 minutes longer.
Serves: 2
Loin steaks marinade
Marinade
In a three-cup sized mixing bowl, combine
1/3 cup soy sauce
1 - 2 tsp. A-1 Sauce
About 7 shakes of Worcestershire sauce
1/4 tsp. (rounded) garlic powder
About 4 shakes of Tabasco sauce (optional)
Water (about 1 to 1-1/2 cups, or enough to nearly cover the meat - see below)
Cut the loin into 1/2" pieces (across the loin - i.e. perpendicular to the length). Place the slices of loin into a shallow dish (pie plate) and arrange one layer thick, if possible. (It really doesn't matter if they are in two layers, one atop the other.) Pour the marinade over the slices of loin. If the loin is one layer, turn the meat after 10 - 15 minutes. If the meat is in two layers, swap the layers after 10 - 15 minutes, and let stand another 10 - 15 minutes. In fact, sometimes I put the slices of loin right into the mixing bowl with the marinade and stir the meat around every 5 minutes or so for about 15 minutes. Place the slices of loin on a hot grill (or in your oven broiler) and turn after 3 - 5 minutes. Cook another 2 - 3 minutes. Watch it carefully, over cooking will make the loin very tough. The meat should be slightly pink in the middle so as not to be over cooked.
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