By Deer & Deer Hunting Staff
Many wild video game cookbooks characteristic a piece on venison. during this cookbook, despite the fact that, each recipe demands venison. This selection of 301 venison recipes represents the mixed contributions of Bud Kilmartin, a deer hunter and camp cook dinner from manhattan, and over a hundred readers of Deer & Deer Hunting journal. if you would like to feed a hungry bunch at deer camp, or serve unique visitors in your house, glance no additional for artistic how you can organize hearty and scrumptious venison.
- Soups and Stews
- Heart and Liver
- Sauces and Gravies
- Main Dishes
- Ethnic Traditions
- Ground Venison
- Smoked Dishes
- Wines that flatter Venison
Read or Download 301 Venison Recipes: The Ultimate Deer Hunter's Cookbook PDF
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Additional resources for 301 Venison Recipes: The Ultimate Deer Hunter's Cookbook
Add the onion and fry until lightly browned. Pour in 1 cup of the reserved marinade, stir to deglaze the pan, and boil until reduced by half. In a saucepan, melt butter and stir in flour until smooth. Add the reduced marinade, stirring in the beef broth until smooth. Bring to a boil, simmer for 5 minutes, add the cream and simmer a minute longer. Season and serve hot. Marinated Venison Steaks 2 pounds 3/4-inch thick venison steak, cut into 4 servings Freshly ground black pepper 1/2 cup your choice of marinade Place steaks in a flat, shallow glass dish and brush both sides generously with sauce.
Add shredded meat and cook for 1/2 hour. —Darrel Jones, Indianapolis, IN Do-Ahead Ribs 8 pounds venison spareribs or 2 racks, cut into short pieces 1 cup ketchup 1/4 cup water 1/4 cup vinegar 2 tablespoons sugar 1/2 to 3/4 teaspoons cayenne 1/8 teaspoon chili powder 1 teaspoon oregano 1 tablespoon Worcestershire sauce Salt and pepper Cut riblets apart. For the quantity of ribs, use two woks. If you are wok-less, use a large pot. Divide the ribs between two woks. Add 3-1/2 cups of water to each wok.
Barry McCombs, Williamsburg, IA JC’s Super-simple Sandwich 2 pounds venison chops/steaks 3 tablespoons Worcestershire sauce 1/4 cup ketchup 2 tablespoons soy sauce 1/4 cup vinegar Salt and pepper Cut venison into 3/4 inch cubes. Place venison, Worcestershire sauce, ketchup, soy sauce and vinegar in covered bowl and microwave for 4 to 5 minutes. Serve on buns or bread as a sandwich. —Jack & Zack Courtright, Spring Lake, MI Barbecued Venison Steaks 3–4 pounds venison roast 1 tablespoons garlic salt 2 onions, sliced 1 teaspoon pepper 1 cup brown sugar 2 tablespoons vinegar 1 cup Italian salad dressing Slice venison roast into 1/2-inch steaks.
301 Venison Recipes: The Ultimate Deer Hunter's Cookbook by Deer & Deer Hunting Staff