Venison

Barbara's Backstrap

This is one of my favorite venison (deer or caribou) recipes. My wife, Barbara, got a similar recipe out of the "New Basics Cookbook" once and she turned that recipe into this one.

2 lbs. venison steaks or backstrap
1 cup Olive Oil
1/2 cup balsamic vinegar
2 bay leaves
1 tbsp. ground pepper
1 cup julienned carrots
1 cup julienned sweet potatoes
1/3 cup white wine
1/3 cup mustard (1/2 dijon and 1/2 wholegrain)
1/2 cup heavy cream
salt and pepper to taste

Trim meat of fat

Combine oil, vinegar, bay leaves and pepper in a small bowl

Place meat in a shallow roasting pan

Pour oil mixture over steaks

Cover pan and marinate in fridge for six hours turning occasionally

Steam carrots and yams until done

Heat a heavy skillet until very hot

Remove meat from marinade and sear it in hot pan quickly on both sides. Then cook an additional 2 to 3 minutes per side for rare or 4 to 5 minutes for medium.

Remove meat and keep it warm

Add white wine to skillet and bring it to a boil while scraping the brown bits

Add mustard, heavy cream, salt and pepper

Simmer, stirring constantly about 2 minutes or until slightly thickened

Arrange vegetables and venison on a platter Pour sauce over all

Carl/NYC

Soy Marinated Big Game Chops

1-11/2 lb boneless venison chops (or other tender steaks from any big game) (Also excellent with dove breasts or pork chops!)
Marinate the chops overnight, in the refrigerator, in the following:
1/4 cup soy sauce
1/4 cup vegetable oil
1/4 cup sherry (or red wine)
1 tsp ginger
1/4 tsp garlic powder (or equivalent in minced fresh garlic)
Cook chops on a medium to hot grill, basting with remaining marinade to which has been added 1/4 cup molasses. Do not over cook. Serves 4.
Chuck/Utah

I have a couple of GREAT recipes that I use for venison
Sausage:Mix 1 1/2 lbs Each of venison and hamburger(total 3 lbs meat).Add 3 heaping TBSP Tender Quick Salt, 1/2 tsp red pepper, 1/2 tsp course black pepper, 1/2 tsp garlic powder, 3 tsp liquid smoke, 1 small box mustard seed,1 box dehydrated bell pepper flakes, 3 TBSP dehydrated onion flakes and 1/2 tsp paprika. Mix together and cover.
Refrigerate for 3 days BUT take out every day and knead as you would bread dough. Shape into rolls. Put rolls on top rack w/ foil underneath. Turn to 200 F, cook 4 hours turning once. Wrap and Freeze....
Minx(PA)

Great Jerky
Slice meat thin. Soak in a mixture of 1/2 cup brown sugar, 1/2 cup maple syrup, 1/4 tsp EACH of garlic powder, onion salt, and cayenne pepper.
Soak this for 24 hours. Dry in oven on low setting or dehydrator till completely dry....YUMMY!
Since I have a BAD bear problem here in the hills of PA (ie they keep tearing up my back deck area) I may try it with bear meat next year..:-)
Minx(PA)

Venison A La Calabrase
Venison A La Calabrase (Adopted from NAHC Wild Game Cookbook)
2-3 lb. venison cut in 1" cubes
3/4 cup of cooking oil
1 lb onions sliced long ways
1/2 cup of water
1 lb green peppers sliced
1 lb hot peppers (optional, we don't use them)
1/4 tsp fennel seeds
1 tsp oregano
1/2 tsp hickory salt
1/2 tsp garlic powder
1 cup tomato sauce
1/4 cup chopped fresh parsely
Heat 1/4 cup oil in large skillet and thoughly brown meat. After meat is browed, remove to seperate bowl. Fry onions, add more oil if needed. Add fenel seeds. Add onions to meat when brown. Stir in 1/2 cup water to gather gravy.
Simmer 3 min. Add to meat and onions. Wipe pan out. Heat 1/4 cup oil and fry peppers. Add galic powder, oregano, amd hickory salt while frying peppers. Add to meat and onions. Add remaining oil, tomato sauce, and parsely to pan.
Cook for 5-8 min. Do not boil. Add meat, onion, and pepper mixture and cook for 5 min stirring constantly.
Serve over rice.
Roger/OH