Venison Roast

Yield: 4 servings

3 lb chunk of venison roast (or
1 roll it if its in steak
1 form)
2 c onion - cut up (2 in.
1 pieces)
2 c potato - cut up
1 c carrots - cut up
1 c fresh mushrooms - sliced
2 tb liquid smoke
3 tb (or more) worchestershire
1 sauce
3 tb (or more) soy sauce
1/2 c beef broth

Put a LARGE oven cooking bag in an oblong baking pan (so that the bag
fits inside the pan). To the bag, add the venison. Add all liquids, then
veggies around the meat. Put the 'shrooms on top of everything else, then
the spices on top of them. You want to have about 1 inch of liquid in the
bottom of the bag, so if you need more, add a little water (or white
wine!).

Seal bag. Poke several small holes in top of bag to let steam escape. Bake
at 300-325 for 3-1/2 hours. (If you chop the veggies big, they won't
overcook).

Roast Rack Of Venison With Wild Mushrooms

2 tb olive oil
1 2 3/4-lb rack of venison,
-trimmed,; boned, bones rese
1 sm onion, chopped
1 sm leek, chopped
1 carrot, chopped
4 c water
1 1/2 c dry red wine
1 c canned low-salt chicken
-broth
1 c canned beef broth

2 bay leaves
1 sprig fresh thyme
1 garlic clove, chopped
6 juniper berries
6 whole black peppercorns
8 tb (1 stick) chilled butter
1 lb fresh wild mushrooms,
-stemmed, caps; sliced


Heat oil in heavy large Dutch oven over medium heat. Add bones; saute until
beginning to brown, about 10 minutes. Add onion, leek and carrot; saute
until golden, about 15 minutes. Add 4 C water, wine, both broths, bay
leaves, thyme, garlic, juniper berries and peppercorns. Bring to boil,
scraping up any browned bits. Reduce heat to medium low; simmer 1 1/2
hours, skimming occasionally. Strain into heavy medium saucepan. Boil until
reduced to 3/4 C, about 25 minutes. Season with salt and pepper.

Preheat oven to 425'F. Melt 2 T butter in heavy large ovenproof skillet
over medium-high heat. Season venison with salt and pepper. Add to skillet;
brown on all sides, about 8 minutes. Transfer swiet to oven; roast venison
until thermometer inserted into thickest part registers 130'F for medium
rare, about 15 minutes. Transfer to platter; tent with foil.

Melt 2 T butter in same skillet over medium-high heat. Add mushrooms; saute
until tender about 5 minutes. Season with salt and pepper.

Bring sauce to simmer. Remove from heat. Add remaining 4 T butter, 1 T at a
time, whisking just until melted. Serve venison with mushrooms and sauce.

Venison Barbecue

Yield: 6 servings

3 lb venison roast
1 c catsup
1 tb salt
2 tb worcestershire sauce
1/4 c vinegar
1 tb butter
1/8 ts cinnamon
3 slices lemon
1 onion, sliced thin
1/8 ts allspice

Sear 3-pound roast of venison in frying pan. Mix remaining ingredients in saucepan and bring mixture to boil, stirring to avoid burning, and simmer 10 minutes. Cover venison with the sauce and roast in moderate oven (350 degrees F.) Cook 1 1/2 to 2 hours - turning occasionally.

Hawaiian Venison

Yield: 1 servings

1 lb boneless elk/deer round stk
1/4 c flour
2 tb margarine or butter
1/2 c boiling water
1 ts salt
2 or 3 green peppers
1/2 c pineapple chunks
-SAUCE
2 1/2 tb cornstarch
1/2 c pineapple juice
1/4 c vinegar
1/4 c sugar
1 1/2 tb soy sauce

Cut steak into 1-inch cubes and dredge with flour. Brown meat cubes on all sides in hot fat. Add water and salt. Simmer gently until meat is tender. Clean green peppers and cut into 1-inch squares. Boil 10 minutes and drain. Add pepper squares and pneapple chunks to browned meat.

SAUCE:
Combine cornstarch, pineapple juice, vinegar, sugar and soy sauce and cook until sauce is clear and thick. Pour sauce over meat mixture and simmer 5 minutes. Serve over Chinese noodles or cooked rice.

Venison With Almonds

Yield: 6 servings

1/2 c crushed pineapple
2 tb margarine or butter
1 1/2 tb cornstarch
1/2 c pineapple juice
2 c meat stock
2 c cooked, cubed elk or deer
1/2 c sliced celery
1/2 c slivered toasted almonds
1 ts salt

Brown pineapple in the margarine or butter for 5 minutes. Mix cornstarch with pineapple juice. Add mixture and meat stock to the browned pineapple. Cook over low heat, stirring constantly, until thickened. Boil 2 minutes, then add meat, celery, almonds and salt. Allow to heat through and serve with rice or chow mein noodles.

Elk/Deer Spanish Pot Roast

Yield: 6 servings

3 lb pot roast of elk or deer
11 sliced stuffed olives
1/4 lb salt pork
1 medium onion, sliced
3 tb margarine or butter
2 c canned tomatoes
1 ts salt
1/4 ts pepper
1 ts sugar

Cut small pockets along sides of the roast with a sharp knife. Fill these pockets with slicedolives and salt pork which has been cut into small strips. Brown onions slices in margarine or butter. Remove onions and blown roast in hot fat. Add canned tomatoes, salt, pepper, sugar and browned onion. Cover and simmer until meat is tender - about 3 to 4 hours. Thicken liquid for gravy.

Elk/Deer Sauerbraten I

Yield: 6 servings

3 lb elk or deer
2 1/2 c vinegar
3 c water
2 medium onions, sliced
1/2 lemon sliced
6 whole cloves
3 bay leaves
6 whole black pepper
1 1/2 ts salt
1 ts fat
1 1/2 tb flour

Place meat in a large bowl; add vinegar, water, onions, cloves, pepper and salt. Let meat stand 48 hours in refrigerator, turning occasionally. Remove meat, brown in hot fat. Remove meat and add flour, brown and add 2 cups vinegar marinade mixture; cook until mixture thickens. Add meat and simmer for two hours. Remove, slice meat and pour gravy over meat.

Marinaded Deer Roast

Yield: 1 servings

8 lb deer roast (ham)
1/2 lb salt pork, cut in strips
1 c currant jelly
4 tb flour
1 tb brandy
4 c vinegar
4 c water
1 tb salt
1 tb red pepper
1 tb pepper, black
3 ea garlic clove, minced
3 ea bay leaves
1 ts cloves
1 ts allspice
1 ts thyme

Mix all ingredients after brandy into marinade. Pour over roast and soak for at least 6-8 hours, turning several times. Before roasting punch several holes in the roast with a sharp knife. Insert salt pork with additional garlic, cloves.

Cook at 325-350 degrees for 20-25 minutes per pound. Baste frequently with drippings and marinade. When tender, remove meat and keep warm while making gravy.

GRAVY: In the roasting pan slowly melt 1 C currant jelly with drippings and marinade. Add flour mixed with water to thicken. When gravy is desired consistency, add 1 Tbsp brandy,
stir well and serve. Suggestions: Use muscadine jelly for better tasting gravy.

Leg Roast Of Venison

Yield: 6 servings

3 lb leg roast elk or deer
5 slices salt pork
1 onion
1 apple
1 ts salt
1/4 ts pepper
1/4 ts allspice
2 sprigs of rosemary
2 bay leaves

Cut gashes in roast about 2 inches apart and half through the thickness of roast. Place in each gash a slice of salt pork, onion and apple. Top with a few more slices of onion. Sprinkle roast with spices and herbs.

Place meat on a rack in a roasting pan. Bake in 300 degrees F. oven until done,2 to 4 hours, depending on tenderness of meat. Remove herbs before serving.

Elk/Deer Spanish Pot Roast

Yield: 6 servings

3 lb pot roast of elk or deer
11 sliced stuffed olives
1/4 lb salt pork
1 medium onion, sliced
3 tb margarine or butter
2 c canned tomatoes
1 ts salt
1/4 ts pepper
1 ts sugar

Cut small pockets along sides of the roast with a sharp knife. Fill these pockets with sliced olives and salt pork which has been cut into small strips. Brown onions slices in margarine or butter. Remove onions and blown roast in hot fat.

Add canned tomatoes, salt, pepper, sugar and browned onion. Cover and simmer until meat is tender - about 3 to 4 hours. Thicken liquid for gravy.

Tomato Venison Pot Roast

Yield: 6 servings

2 1/2 lb chuck or rump venison
1 tb margarine or butter
2 c tomato juice
1 tb salt
1 clove garlic
4 medium potatoes
6 carrots

Brown meat slowly in margarine or butter. When well browned add tomato juice, salt and garlic. Cover lightly and simmer until tender, about 3 1/2 hours. Add potatoes and carrots about 45 minutes before meat is done.

Roast Venison

Yield: 6 servings

4 lb venison roast; elk,moose,or
-deer)
2 tb flour
2 cloves garlic (minced)
2 tb brown sugar
1 ts prepared mustard
1 tb worcestershire sauce
1/4 c vinegar or lemon juice
1 lg onion (sliced)
1 cn tomatoes (14 oz can)
1 marinade
1/2 c vinegar
2 cloves garlic (minced)
2 tb salt
1 cold water to cover meat

Marinade the venison over night in the refrigerator. Season with salt, roll in flour and brown in hot skillet. Place in crock-pot cooker and add remaining ingredients.


Cover and cook on low 10 to 12 hours. MARINADE: Mix ingredients together in a bowl just large enough to cover venison with water. No need to stir this marinade. Use for "red" meats (including rabbits) or game birds.

Venison Roast

Yield: 4 servings

3 lb chunk of venison roast (or
1 roll it if its in steak
1 form)
2 c onion - cut up (2 in.
1 pieces)
2 c potato - cut up
1 c carrots - cut up
1 c fresh mushrooms - sliced
2 tb liquid smoke
3 tb (or more) worchestershire
1 sauce
3 tb (or more) soy sauce
1/2 c beef broth

Put a LARGE oven cooking bag in an oblong baking pan (so that the bag fits inside the pan). To the bag, add the venison. Add all liquids, then veggies around the meat. Put the 'shrooms on top of everything else, then the spices on top of them. You want to have about 1 inch of liquid in the bottom of the bag, so if you need more, add a little water (or white wine!).

Seal bag. Poke several small holes in top of bag to let steam escape. Bake at 300-325 for 3-1/2 hours. (If you chop the veggies big, they won't overcook).