Recipes for the second week of deer camp | Hometown Focus

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As promised from final week’s recipe part, right here is spherical two of venison recipes from The Wildlife Chef cookbook. For individuals who had a profitable opening weekend hunt, these could turn out to be useful to prepare dinner up for the remainder of the deer season and past. Take pleasure in and keep secure and heat.

Venison Au Vin

• 1/four lb. salt pork
• 1 lb. venison stew meat
• 1/2 tsp. black pepper
• 1 tsp. parsley flakes
• 2 medium onions, quartered
• 2 c. recent mushrooms

• 1 c. white wine
• 1/2 c. purple wine
• 1/2 tsp. salt
• 1 small bay leaf
• 2 c. diced potatoes
• Three cubed tomatoes

Fry cubed salt pork till crisp. Take away meat and drain. Within the sizzling fats, brown cubed venison, rolled in flour. Put wine, salt and seasonings in a Dutch oven. Deliver combination to virtually a boil and put within the browned meat together with onions, potatoes, tomatoes and mushrooms.

 

 

Bake in a 350-degree oven for Three hours. Verify to verify it doesn’t go dry. Add extra wine whether it is.

Serve over wild rice or mashed potatoes.

Deerburger Skillet Meal

• 1 Tbsp. butter
• 1/2 lb. floor venison
• 1/2 medium onion, chopped
• 1/2 inexperienced pepper, chopped
• 1 c. canned tomatoes
• 1/2 Tbsp. Worcestershire sauce
• 1/2 tsp. salt
• 1/16 tsp. pepper
• 3/four c. water
• Three oz. noodles

Soften butter in fry pan. Add floor venison. Stir to brown the meat. Add chopped onion

and inexperienced pepper and proceed cooking till onion is mild brown. Add all substances besides noodles. Stir and warmth to boiling. Unfold raw noodles excessive. Cowl tightly. Simmer for 15 minutes or till noodles are tender and have absorbed a lot of the liquid.

Venison and Rice Casserole

• Lard or suet
• 2 lb. floor venison
• Salt and pepper
• 2 c. celery, diced
• 2 c. onions, diced
• 1 inexperienced pepper, diced
• 1 can cream of mushroom soup

• 1 can rooster and rice soup
• 1 c. raw rice

Soften lard or suet in giant fry pan. Add venison, salt, pepper, celery, onion and inexperienced pepper and prepare dinner till brown. Mix remaining substances and pour over meat and greens. Simmer for 1 hour.

Venison Soup

• 2 1/2 lb. venison (shank, flank, neck, or
breast)
• 2 qt. chilly water
• 1 c. diced carrots
• 1 1/2 c. diced potatoes
• 3/four c. diced celery
• 1/2 c. finely chopped onion

• 2 Tbsp. finely chopped parsley
• Three c. tomato juice
• 2 tsp. salt
• 1/four tsp. pepper
• 1/2 tsp. savory
• 1 Tbsp. sugar

Simmer meat in salted water for two to 2 1/2 hours, skimming sometimes. Let broth stand in a single day or till fats has congealed. Take away congealed fats and add greens, juice and seasonings. Simmer slowly for about two hours.

Venison and Corn Casserole

• 1 lb. floor venison

• four celery stalks, diced
• 2 medium onions,
chopped
•1 can (10 1/2 oz.)
tomato soup
•1 can (1 lb.) cream-style
corn
•1 can (15 1/2 oz.)
kidney beans, drained
•1 tsp. garlic salt
•Sprint of pepper
•1 1/2 Tbsp.
Worcestershire sauce
•1 tsp. chili sauce
•1 bundle (Three 3/four oz.)
corn chips

Warmth oven to 375 levels. Brown floor

venison in giant, heavy skillet. Add celery and onions. Cook dinner and stir Three minutes. Scale back warmth. Stir in soup, corn, beans and seasonings. Pour into 2-quart casserole. Bake uncovered 20 minutes. High with corn chips. Bake 10 – 15 minutes, or till chips are barely toasted.

Variation: Omit corn chips. Bake 35 minutes and serve with corn bread.

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