Venison Dishes
VENISON RECIPES
Venison chile recipe
Oven barbeque venison meatballs
Venison Sauerbraten recipe
Ingredients:
2 tbsp. Olive oil
1 med Bell pepper, chopped
2 med Onions, chopped fine
2 Cl Garlic, crushed
1 lbs. Venison, ground
1 lbs. Venison, cut in chunks
8 oz. Tomatoes, canned
4 tbsp. Tomato paste
1 Bay leaf
1 tsp Ground cumin
1 tsp Oregano
1/4 tsp Cayenne pepper
1 tbsp. Chili powder, mild
Salt and pepper, to taste
1 cup Beef stock
2 tbsp. Dark brown sugar, to taste
2 can Chili peppers, small
14 oz. Red kidney beans, canned
Directions:
Heat olive oil in large saucepan.
Add onions, garlic and bell peppers.
Fry until soft.
Brown all meat and add to above.
Stir in tomatoes, tomato paste, seasonings and beef stock with a wooden spoon bring to a boil.
Reduce heat to low and cover.
Add chili peppers.
Simmer for two hours, stirring occasionally.
Add kidney beans and simmer for another 30 minutes.
Remove bay leaf and serve
Yields 8 servings .
Venison Sauerbraten recipe
Oven barbeque venison meatballs
Venison Sauerbraten recipe
Ingredients:
3-4 lbs. venison chuck roast
2 Sliced onions
2 Bay leaves
12 Peppercorns
12 Juniper berries (if desired)
6 Whole cloves
1 1/2 c Red wine vinegar
1 cup Boiling water
2 tsp Salt
2 tbsp. Shortening
12 Gingersnaps, crushed (3/4 cups)
2 tsp Sugar
Directions:
Place venison roast in a glass or earthenware bowl or baking dish with onions, bay leaves, peppercorns, berries, cloves, vinegar, boiling water, and salt. Cover tightly and refrigerate, turning venison twice a day for at least 3 days. Never pierce the meat when turning.
Remove venison from marinade and reserve the marinade. Cook venison in the shortening in a heavy skillet until brown on all sides. Add the marinade mixture. Heat to boiling; reduce heat. Cover and simmer until venison is tender, 3 to 3 1/2 hrs. (Crockpot on high all day.... works) Remove venison and onions from skillet and keep warm.
Strain and measure liquid in skillet. Add enough water to liquid to measure 2 1/2 cups. Pour liquid into skillet. Cover and simmer 10 minutes. Stir gingersnaps and sugar into liquid. Cover and simmer 3 minutes. Serve venison with onions and gravy.
Oven barbeque venison meatballs
Oven barbeque venison meatballs
Oven barbeque venison meatballs
Ingredients:
1 lb. ground venison
½ tsp. pepper
½ lb. ground beef
1 c. catsup ¾ c. oatmeal
½ c. water 1 c. milk
2 T. brown sugar
1/3 c. onions, diced
2 T. vinegar
½ tsp. salt
2 T. Worcestershire sauce
Directions:
Mix together ground venison, ground beef, oatmeal, milk, onions, salt and pepper. Make into meatballs.
Put in casserole or a 9x13x2-inch pan. Mix together catsup, water, brown sugar, vinegar, and Worcestershire sauce.
Pour over the meatballs. Bake 1 ½ hours at 375 degrees.
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