Venison Recipes

Raised on a large farm and being the only girl in my family, other then my mother who had also been the only girl. It was only natural for me to be a little tomboyish. What ever my Grandfather, Dad or Brothers did, I had to do also. They all fished and hunted for the family food, so I did to. But as a female it is a big  job, because I have to do it all. I hunt it, catch it, field dress it, skin it, butcher it, freeze it can it and cook it. So I have took the time to write down some of my favorite venison recipes. Hope you try them and enjoy them, because they are my favorite!

Venison Marinate
I like to marinate my venison to improve the tenderness and taste. Here are a few of my favorite ones. In a gallon plastic zip-seal bag –
(1.) One 12 oz. can of beer and 1 cup of vinegar with 2 Tlbs. liquid smoke.
(2.) One 12 oz. can of Coke Cola with 1/2 steak sauce.
(3.) Two cups buttermilk with 1/2 cup roasted teriyaki garlic sauce.
(4.) One12 oz. can of Ginger Ale.
(5.) 1 small bottle of Italian Dressing.
(6.) Combine all ingredients below in a zip lock bag.
    ½ teaspoon powdered meat tenderizer
    2 tablespoons liquid smoke
    2 tablespoons concentrated lemon juice
    1 cup water (or use a can of coke instead of water)

*Place your venison in the bag, close, and place in the refrigerator overnight to marinate.
*Marinate the venison roast using any one of these recipes overnight in the refrigerator.
*The next day, drains off marinate.

Venison Marinate or Basting Sauce Recipe
½ cup extra virgin olive oil
¼ cup fresh lemon juice
1-tablespoon liquid smoke
½ teas salt
½ teas. course ground black pepper
½ teas. red hot pepper flakes
3 garlic cloves – crushed
1 tablespoon shredded lemon peel
2 tablespoons parsley
2 tablespoons oregano, cilantro & basil.
Combine all ingredients in a bowl; whisk or stir together
Makes about 1 cup of venison marinate. Use as soon as possible because of its freshness.  Marinate venison overnight or for several hours (4-6).

Dry Venison Rub Recipe
In a bowl combine these dry ingredients. 2 tablespoons salt, 2 tablespoons course ground pepper, 2 tablespoons paprika, 2 tablespoons brown sugar, 2 tablespoons granulated garlic, 1 tablespoon onion powder, 1 tablespoon crushed parsley flakes, 1 teaspoon five spice powder, 1 teaspoon celery seed, ½ teaspoon cayenne pepper, ½ teaspoon hickory smoke salt.  Mix these ingredients well.

Cooking Your Venison
One mistake a lot of people do when cooking Venison is they overcook it. Venison is lean meat, there is not a lot of fat in it. Overcooking venison will dry it out and makes it tough.  You should really serve your venison medium to medium-rare.  For Oven Cooking.  Preheat your oven to 325 degrees.  Use a meat thermometer to check for doneness. 
Rare – 140 degrees, 18 – 20 minutes per pound
Medium rare – 150 degrees, 20 – 25 minutes per pound
Medium – 160 degrees, 22 – 30 minutes per pound

Venison Recipes

Venison Steaks – grill or pan fry in butter and olive oil with onions.
Serve with fried onions, fresh mushrooms and a tablespoon of creamed horseradish sauce. 
Venison steaks on the grill should be cooked medium rare for best results
Drain the marinate off your venison meat.  Blot off excess marinate with paper towels.  Now, tenderize your meat by piercing meat repeatedly with a fork to break down the venison muscle fibers.  Sprinkle your dry rub or use the dry rub recipe above on both sides of venison and rub or massage into meat. 
Grill over hot coals to medium rare to medium (be very careful not over cook and dry out your venison).

(1.) Venison Roast – Wrap your venison roast with several strips of bacon. Place vension in a roasting pan or a crock-pot with carrots, potatoes and onion slices. Pour 1 can of cream of mushroom soup & 1-cup of water over the top. Cover and Bake at 325 until done. In crock-pot 6 to 8 hours.  Add water as needed.

(2.) Venison Roast – Wrap your venison roast with several strips of bacon. Place vension in a roasting pan or a crock-pot with carrots, potatoes and onion slices. Pour 12 oz. Coke over the top. Cover and Bake at 325 until done. In crock-pot 6 to 8 hours.  Add water as needed.

(3.) EASY CROCKPOT VENISON ROAST
1 sm. to med. venison roast
1 can cream of mushroom soup
1 env. Lipton onion soup mix
1 lg. onion, sliced
Soy sauce
Worcestershire sauce
Garlic salt
Season All
Cut venison into serving size piece while meat is raw. Place cleaned and washed meat in crock-pot, sprinkle very generously with Worcestershire sauce, soy sauce, Season All and garlic salt. Add mushroom soup and onion soup mix. Stir together and place onion rings on top. Cover and cook on low for 6 to 8 hours.

VENISON CHILI (Crock-Pot)
1 lb. ground venison
2 onions, chopped
1 clove garlic, minced
1 tbsp. Worcestershire sauce
2 bell peppers, chopped
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1-3 c. water
1-1/2 tbsp. chili powder
2 (16 oz.) cans red kidney beans
Brown meat, onions and garlic in oil in skillet. Put into crock-pot with all ingredients except beans. Cook on low for 8-10 hours, adding beans the last hour.

(1.) VENISON STEW
3 1/2 lbs. Cubed venison meat or stew meat
3 carrots
3 med. potatoes
3 celery stalks
1 lg. onion
1 can cream of celery soup
1 can beef broth or 4 beef bouillon cubes in 1 c. water
Salt and pepper to taste
1 can tomato soup
1 can water
Cut meat and vegetables into bite size pieces. Brown meat in medium skillet. Put all ingredients in crock-pot; (If you’re feeding a big crowd you can add more vegetables to fill crock pot.) Set crock-pot on High and cook for 5 to 6 hours.

(2.) VENISON STEW
2 lbs. venison stew meat, in 1″ pieces
1 qt. water
2 tbsp. beef bouillon
1 tsp. Worcestershire sauce
2-3 dashes hot sauce (opt.)
2 cloves minced garlic
Salt & pepper to taste
1 tsp. paprika
6 carrots in 1″ pieces
3 or 4 lg. potatoes, in 1″ pieces
1 onion, quartered

*For Thickening,
3 tbsp. flour
1/2 c. cold water

Brown meat in melted butter on all sides in skillet. After browning meat, place meat and all ingredients (Except flour and ½ cup water) in a crock-pot and cook on high for 5 hours or low 9 hours.
Add more water if necessary to cover.
NOTE: Thicken just before serving. Mix flour and water (1/2 cup) and add to stew to thicken. Serve with hot French bread.

(3.) VENISON TOMATO STEW
1 venison steak
2 tbsp flour
salt
pepper
1 med onion, sliced
1 carrot, chopped
1 sm. stalk celery, chopped
1 (15 oz) can tomato sauce
Cut venison steak into serving pieces. Season flour with salt and pepper. Dredge meat in seasoned flour. Place onions in bottom of crock-pot and add meat. Top with carrots and celery. Cover with tomato sauce. Cover and cook on low, 8 to 10 hours (high 3-5 hours).

VENISON SOUP
1 lb. venison, cut into bite size pieces
1 (46 oz.) can vegetable cocktail juice
1 (28 oz.) can whole tomatoes, undrained and chopped
2 med. size onions, chopped
1 tbsp. Worcestershire sauce
1/8 tsp. hot sauce
4 lg. potatoes, peeled and cubed
3 med. carrots, sliced
4 sm. yellow squash, sliced (opp.)
3 to 4 stalks celery, thinly sliced
2 med. size green peppers cut into 1-inch pieces
Combine first 6 ingredients in an 8-quart pot or 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. Makes 4 quarts.
 *(If you want to use a crock-pot, combine first 6 ingredients, bring to a boil, and then transfer to the crock-pot, Add remaining vegetables to soup cook for 4-6 hours)

VENISON AND RICE
3-4 lb. beef or venison roast
1 sm. bottle Kitchen Bouquet
1 box wild rice
1 c. water (only if using very lean venison)
Cut meat up into small chunks, trimming off as much fat as possible. Coat chunks well with Kitchen Bouquet and put into crock-pot to simmer 10-12 hours. (Add water now if using venison or extra lean beef.)
*About 20 minutes before serving time, prepare rice according to package directions. Serve beef over rice.

VENISON & BEANS
1 lb. venison hamburger or sausage
1 pkg. Lipton onion soup
2 cans pork and beans
1 sm. can butter beans
1 can kidney beans
1 sm. can sliced mushrooms
3/4 c. brown sugar
1 sm. can tomato sauce
Brown the meat. Drain the butter beans and kidney beans to remove water. Mix the browned meat with the above ingredients and heat through. A crock-pot is great for this dish but not necessary. Size of the cans is not exact depending on quantity to be made.

VENISON TIPS IN MUSHROOM SAUCE
2 lbs. venison, cut into 1-inch cubes
1 env. onion soup
1 can cream of mushroom soup
2 c. beef broth or bouillon
Green peppers (optional)
Onions (optional)
Combine all ingredients in crock-pot. Cook on HIGH 5-6 hours or LOW for 8-12 hours. Serve over noodles or rice.

Green Been Venison Tator Tot Casserole.
1 pound ground venison
1 package or pound of your favorite breakfast pork sausage
1 medium to large onion; finely chopped
2 tablespoons Worcestershire sauce
½ teaspoon liquid smoke
Drain 2 cans of green beans and spread evenly over the venison mixture.
Spread 1 cup of (thawed) frozen corn
Spread 1 cup of (thawed) frozen peas
Sprinkle 1 cup of cashews on top
Spread 1 cup of sliced mushrooms on top
(1.) Blend and mix well all these ingredients. Break up and fry in a skillet. Drain off any excess fat.  Spread this cooked venison meat mixture evenly in a large baking (oven safe) casserole dish.

(2.) In a large mixing bowel combine these ingredients:
1 can of cream of mushroom soup
1 can of cream of celery soup
1 cup of Classico Roasted Garlic Alfredo pasta sauce
Mix well and pour evenly over the other ingredients. 
*Bake at 350 degrees for 40 minutes.

1 frozen package of tator tots
1-(6 0z.) can of French Fried Onions
(3.) Now, on top of this venison casserole, (spread evenly) with tator tots.
Then sprinkle on 1 can (6 oz.) of French Fried Onions. 
*Bake an additional 10 minutes. 
SHREDDED VENISON BBQ SANDWICHES
Place 1 1/2 pounds (approximately) of venison in crock-pot. Cover with your favorite BBQ sauce and a little water or beer, about 1/8 cup. Cook on low 7 to 9 hours. Shred the meat using 2 forks. Stir well to mix up bar-b-que sauce. Spoon onto buns and add your own favorite fixins.

VENISON STROGANOFF
Cut your venison up in stew meat pieces. Place in the crock-pot with 1 can of either golden mushroom soup or cream of mushroom soup and one can of onion soup. Cook all day on low in your crock-pot. If you wish to thicken your stroganoff you may. You may also add fresh mushrooms. Serve this over wide noodles, mashed potatoes, toast, etc.

CHEESE DIP
1 lb. ground venison sausage
1 c. chopped onion
1 pkg. taco seasoning
1 (8 oz.) pkg. Cheez Whiz
1 c. chopped fresh tomato
Brown venison and onion. Add taco seasoning. Combine until well mixed. Add mixture to cheese and microwave all until cheese is melted, stirring occasionally. Add tomato and serve with taco chips in slow cook crock-pot to keep warm.

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STUFFED CHICKEN BREASTS

 2 boneless chicken breasts

 1/2 tsp. salt

1/4 tsp. pepper

 1 tbsp. margarine

 1/2 c. chopped onion

 ½ tsp. celery salt

 1/2 of cooked chopped spinach, well-drained

 1 egg

1 cup dried bread crumbs

 1 cup rice

 1 can mushroom soup

 1 cup water

 Parsley Flakes & Basil Flakes

 Sage (I use ¼ teas. Add more if you like more sage flavor)

 With tip of sharp knife slice in to the side of each breast making a pocket to fill with stuffing and set aside. Heat oven to 350 degrees. In small bowl mix rice, water and mushroom soup together. Pour mixture Into a 9 x 9 inch baking dish. In large bowl, combine margarine, onion, spinach, celery salt, pepper, egg and bread crumbs to form stuffing. By hand press stuffing into the pocket of each chicken breast. Then place each stuffed chicken breast in the middle of the dish, with stuffing side touching each other. Press any extra stuffing in the middle. Cover and bake 1 hours on 350 degrees. (Check every 15 minutes to see if more water needs to be added to rice)

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Homemade Bird Suets

Homemade Bird Suet

1-cup vegetable lard                             

½ – cup peanut butter

½ – cup corn meal

1 – 2 cups birdseed

Mix all ingredients together in large bowl. Then put in straight into your suet feeder. This recipe fills up 2 of my suet feeders.

Peanut Butter Sandwich Suet

Slices of bread day old bread or end pieces

Peanut butter

Spread peanut butter on each slice of bread. Then press bread into a bowl of birdseed to coat the peanut butter with the birdseed. Place these slices into your suet feeders.

You can also toast the bread first.  This is easy and fun for kids to do.  

  

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Recipes Using Yogurt

Ranch Dressing (made with yogurt)
1-cup plain yogurt
1-tsp. Onion powder
¼ – tsp. Garlic
¼ – tsp. Oregano
¼ – tsp. Parsley
¼ – tsp. Salt
Combine all ingredients in a container with a lid and refrigerate.
This recipe can be doubled, tripled ect. for the amount you need.

Ranch Dressing Dip
1-cup plain yogurt
1-cup mayonnaise or Salad dressing
1-tsp. Onion powder
¼ – tsp. Garlic
¼ – tsp. Oregano
¼ – tsp. Parsley
¼ – tsp. Salt
Combine all ingredients in a container with a lid and refrigerate.
This recipe can be doubled, tripled ect. for the amount you need.
This is great for chips or veggies.  I added a little diced green onion to the top to make it look pretty.

Spicy Ranch Dressing
1-cup Plain yogurt
1-tsp. Onion powder
¼ – tsp. Garlic
¼ – tsp. Oregano
¼ – tsp. Parsley
¼ – tsp. Salt
¼ – tsp. Paprika
¼ – tsp. Cayenne pepper
¼ – tsp. Black Pepper
Combine all ingredients in a container with a lid and refrigerate. Add more Cayenne or chopped hot peppers if you like it spicier.
This recipe can be doubled, tripled ect. for the amount you need.

Thousand Island Dressing
1-cup Plain yogurt
1-Tbsp. Sweet pickle relish (minced)
1-1/2 tbsp. Ketchup
1-Tbsp Parsley
½ tsp. Onion powder
½ tsp. Sugar
¼ – tsp. Worcestershire Sauce
1-Tbsp. Lemon juice
1- hard-boiled egg
Combine all ingredients in a container except egg and mix well. Stir in the egg. Cover container and refrigerate.  This recipe can be doubled, tripled ect. for the amount you need.

Creamy Garlic Dressing

1/2 cup yogurt
1/2 cup  mayo or salad dressing
2 crushed garlic cloves
1/2 tsp mustard powder
1/2 tsp vinegar
1/2 tsp olive oil
1/2 tsp lemon juice
1/2 tsp steak sauce
salt and pepper to taste

Combine all ingredients in a container with a lid and refrigerate.

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Lets Make Homemade Yogurt in a Crockpot

Homemade Yogurt This recipe uses a 2-quart crock-pot.

The time is every important for each step!!!! This is so easy!

Turn your crock-pot to low and pour in 1/2 gallon of milk. (8 cups) (I used non fat powdered milk, you mix 1/3 cup powdered milk with each 1 cup of water to = the 8 cups)

 Heat on low for 2 hours and 30 minutes.

Once 2 hours and 30 minutes have elapsed turn your crock-pot off and unplug it. Let the milk cool in the crock-pot with the lid on for 3 hours. (Do not remove the lid)

After 3 hours remove 1-2 cups of the warmed milk and place in a bowl. To that add 1/2 cup of yogurt with live active cultures and mix very well. (I used a 1/2-cup Dannon plain yogurt)

Pour the yogurt-milk mixture back into the milk and whisk thoroughly.

(I also whisked in about 2 tablespoons or 1 packet of Knox unflavored Gelatin (jell-o) to make it creamier.)

I plan to try using flavored Gelatin (Jell-O) soon and I will let you know how it turns out.)

Place the cover back on the crock and wrap the entire crock-pot in a thick bath towel or two. (I placed the crock-pot wrapped in 2 towels in the oven so the warmth would stay the same.)

Let it culture overnight, 8-12 hours.

In the morning stir yogurt (if desired) and store in glass quart jars or a container of your choice. (I did not stir it I just spooned it into quart jars.)

For optimum texture, refrigerate for at least 8 hours before using.

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Thanksgiving Day Recipes From My Kitchen

What’s for Thanksgiving at my house.

Here is a few of my Thanksgiving recipes,

Grilled Drunk Turkey.
 
10 lb. Turkey or smaller
Dry Rub (Tony Chachere’s)
1 small potato
Tin foil
Large pan
Store bought Chicken rack (to use for turkey)
12 oz. can of beer or soda (pour out half the content)
Water
Meat Thermometer

Thaw and clean Turkey, removing giblets from cavity.

Pre-heat gas grill on high.

Place half empty can in the turkey rack. Place Turkey (butt first) over turkey rack and can, and place in pan.

Generously apply dry rub to the outer skin.

Trim the end of a whole potato to stuff into the neck to seal vapors.

Add enough water to cover the bottom of the pan. Add more water as needed.

Place tin foil over the entire pan, covering the turkey completely.

Place pan with turkey on the grill, Reduce heat to low. Close lid.

Cook approximately 1 hour. Remove tin foil and continue to cook. Check doneness by Using a meat thermometer, temperature should reach 180 F to 190 F in the thigh.

When done, carefully transfer turkey and rack up right onto platter with tongs and a long fork. Let stand 10 mins. Then secure the wire rack with hot pad and carefully remove the Turkey from rack. (I have carved the turkey while it’s still on the rack.)

Can be cook in oven also at 350 F.

 Mashed Potatoes
5 large potatoes, peeled and cubed
2 Tbsp. sugar
2 Tbsp. butter
1 tsp. salt
1/2 cup milk

In a large saucepan, place potatoes and enough water to cover and Bring to a boil; reduce heat. Cover and simmer until potatoes are tender. Drain. Place potatoes to a mixing bowl and mash.  Add butter, milk, sugar and salt. Beat until smooth. Serves 5-6.

 
Corn Bread Dressing

 Remember the better the cornbread the better the dressing

Cornbread recipe – Make this cornbread recipe ahead of time to use in your Corn Bread Dressing.
 
3 tablespoons bacon drippings
2 large eggs
1-1/2 cups corn meal
1-teaspoon salt
1/2-teaspoon baking soda
1-teaspoon baking powder
1-1/4 cups buttermilk

Preheat oven to 450°F.

Put the bacon drippings in a 9×13-inch baking dish and put it in the oven while it is preheating.
Beat eggs in a medium bowl. Add the corn meal, salt, baking soda and baking powder, and stir to combine. Add the buttermilk and stir well. Remove the hot dish from the oven. Swirl the dish to coat it with melted bacon drippings, pour the bacon drippings into the batter and stir to combine.

Pour the batter into the pan, and bake 20 to 25 minutes. Make the cornbread a day before you intend to use it for your dressing. Leave it out, uncovered, overnight.

 
Dressing
Corn bread
6 eggs
2 medium onions
4 single stalks celery
1 cup Turkey drippings
2 tbsp rubbing sage
1 tsp salt
1/4 tsp pepper
Chicken broth (optional)

Place corn bread into a large mixing bowl.
If you have baked a turkey (turkey drippings make for the best dressing)
simply pour the drippings into the bowl (or pan you choose to work with)
if you don’t have turkey drippings from where you baked a turkey, you can use chicken broth.

Boil the eggs, peel and cut up to put in mixture

Sauté the onions and celery over medium heat, using 1 tablespoon cooking oil, then add to the mixture.
 

Add the rubbing sage, salt and pepper. Try a taste test of your dressing. Add more salt or sage to reach your desired taste.

Once you have all the ingredients in your bowl, mix well by hand for about 4-5 minutes. If the mixture seems dry, add a little more broth. You want your dressing to be moist NOT DRY. Not so moist that you need a spoon to eat it, but moist enough it sticks to your fork when eating.

When you turn the mixture onto the baking pan, it should slide out of the bowl with ease. Bake uncovered at 350 degrees for about 25 – 30 minutes. If you like the top a little crustier, put your oven on broil for about 2 minutes before taking out of the oven.

Sweet Potato Casserole

Ingredients

3 cups sweet potatoes, mashed
1 cup sugar
1/2 cup butter or margarine, melted
2 eggs
1 Tbsp. Vanilla

Topping:

1-cup brown sugar, packed
1-cup pecans
1/2 cup flour
1/3 cup butter, melted

Mix all the ingredients together and put in a buttered 9×9 casserole dish. Mix topping ingredients together and pour and spread on top. (Like icing)
Then bake uncovered at 350° for 20 minutes.
This can be done up the day before and then baked the next day. Serves 8 – 9.

Green Bean Casserole

Ingredients

1/3 stick butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cups sliced green beans
3 cups chicken broth
1 (10 3/4-ounce) can cream of mushroom soup
1 (2.8-ounce) can French-fried onion
1 teas. Garlic powder
Salt & Pepper to taste
1 cup grated Cheddar

Directions

Preheat the oven to 350 degrees F.

Melt the butter in a large skillet. Sauté the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, French fried onions, garlic powder, salt & pepper to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.
 
Cranberry Sauce (yummy)
 
1 can (15oz.) jellied cranberry sauce
2 Tbsp. lemon juice
1 tsp. mustard
1/4 tsp. ground clove
Mix together all ingredients. Makes 1- 1/4 cup.

 

 
 

 

 

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Home Remedy to Detour Fleas From Your Pets

Here in Tennessee the weather this summer so far has been very hot and humid, with the heat index some days reaching well over 100 degrees. This weather is not pleasant  for humans or animals and it seem this weather has really brought out the mosquitoes, fleas and ticks.

As always I went to my Vet and purchased a name brand flea treatment for my dogs and cat, the fee was well over hundred dollars for a three month supply for my pets. The directions on the package claims that each treatment is to last 30 days. But two weeks after applying it to there back the fleas were coming back. I was afraid to put more treatment on them before the 30 days was up, so I found my self inspecting them daily and picking the fleas off by hand.

Then one evening after the sun went down Wayne and I decided to sit outside and enjoy the night air. But since mosquitoes seem to enjoy biting me I have found that pining dryer tissues on my clothing keeps the flying blood suckers away from me.

While we were sitting in the yard my small dog Cricket which is 1\2 miniature Doberman and 1\2 Rat Terrier was sitting near me. To my dismay she was once again scratching at fleas. That is when the idea hit me, DRYER TISSUES. I quickly grab two dryer tissues, one in each hand and gave her a vigorous rub down head to toe.  Then I wrapped a fresh dryer tissue around her collar and stapled it together.

Later that night when I inspected Cricket I found no fleas. The next morning I still found no fleas. I have now been rubbing dryer tissues on her every other day for two weeks and still no fleas or flea eggs.

I tried the same dryer tissue treatment on my large dog Dot but with her long thick hair it is not as affective, so I may just keep buying her the flea treatment. I have not tried it on my cat since a cat grooms their self daily, but I am thinking about wrapping a dryer sheet around her collar.

So it seems the fleas do not like the smell of the dryer tissues and so they are staying off of Cricket. I do not believe that it is killing the fleas, but at least I can save some money on not having to buy flea treatment for Cricket.

If anyone tries this on their dog I would try a spot test first to make sure your dog does not have a reaction to dryer tissues. I have head that some dogs and cats like to eat dryer tissues so be very careful if you place one to their collars.

Let me know what you think if anyone tries this on their pets I would love to hear how it worked for your pet, so please leave me a comment.

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