VENISON CHILI. Created by Cheri Winter

Transcription

1 VENISON STROGANOFF 2 Lbs. Venison, cut unto ½ inch cubes 6 TBSP All purpose flour 1 ½ TSP Salt ½ TSP Ground pepper 3 TBSP Butter or Margarine 1 Cup Chopped onions 1 Cup Tomato juice 1 Cup Water, reserve ½ cup water 1 Cup Red wine 1 Can Mushrooms, or fresh, sliced 3 TBSP All purpose flour 1 Cup Sour cream Cooked Linguini noodles or rice Directions: Mix flour, salt and pepper together. Dredge meat in seasoned flour. Brown meat in butter or margarine. Add chopped onions and brown. Pour off drippings. Add tomato juice, 1 cup of water and 1 cup of red wine. Cover and slowly cook for 1 ½ hours. Add mushrooms. Thicken with flour added to the remaining ½ cup of water, stirring frequently. After thickened, stir in sour cream. Serve over noodles or rice. Serves 6 8.

2 VENISON CHILI 2/3 Large onion (Chopped) ¼ Cup Celery (Chopped) ½ Cup Green Pepper (Chopped) 6 Garlic Cloves (Chopped) 1-2 TBSP Olive Oil to soften first four ingredients 2 LBS Ground Venison (Browned) 1 TBSP Hot Peppers (Chopped) 1 16oz Can Pinto Beans or 8 oz cooked beans 1 15oz Can Hot Chili Beans (Weis brand, Big Top Mexican Style) 1 28oz Can Tomato Sauce 1 6oz Can Tomato Paste 1 TBSP + 1 TSP Chili Powder 1 TSP Crushed Red Pepper 1 TSP Ground Cumin Salt and Pepper to taste Brown ground venison in frying pan then put in large pot. Cook onion, celery, green pepper and garlic cloves in same pan as venison then put in pot with venison. Add remaining ingredients to large pot and simmer for at least 4 hours. Serve with shredded cheddar cheese and chopped onion. Makes about 3 quarts. Created by Cheri Winter

3 Slow Cooker Venison Pot Roast INGREDIENTS: Venison pot roast or leg roast, about 3 pounds Flour Salt and pepper 1 tbsp. vegetable oil or shortening 1/2 cup chopped onion 2 cups beef broth, hot 1 can tomatoes 2 tsp. oregano 2 tsp. garlic powder Salt and pepper to taste if needed PREPARATION: Sprinkle roast with salt and pepper; dust with flour. Brown the venison roast in heated oil or shortening. Add onion and to skillet. Turn off the heat and add beef broth; transfer to slow cooker, scraping browned bits up. Add tomatoes to crockpot, along with the herbs and seasonings. Cover and cook on LOW for 9 to 12 hours, until pot roast is tender. For leftovers, slice the remaining roast and put back in liquid, heat and serve. Serves 6 to 8.

4 Corned Venison 2 to 3 pound brisket, flank or shoulder (use the flat roast or the whole hind leg meat boned out) 2 Quarts spring water or distilled water 1/2 cup canning and pickling salt 1/2 cup tenderizing salt (e.g. Morton's Tenderquick) 3 TBSP sugar 2 TBSP mixed pickling spice 2 bay leaves 8 whole black peppercorns 1 or 2 cloves of garlic, minced Directions: Roll brisket or flank loosely and tie. (I just put the whole piece in w/o tying). Place in large glass or pottery mixing bowl, or in large oven cooking bag, or large plastic container with snap on lid. In glass of enamel saucepan, combine remaining ingredients. Heat just to boiling. Remove from heat; cool. Pour cooled brine over meat. Cover bowl with plastic wrap; or if using oven cooking bag, squeeze to remove air, then twist neck of bag and seal; or if using plastic container, seal with lid. Refrigerate 4 to 5 days, turning meat occasionally. Drain. Rinse meat with cold water. To prepare corned meat, place in Dutch oven or large pot with lid. Cover with cold water. Heat to boiling; drain. Cover with cold water. Heat to boiling. Reduce heat; cover. Simmer until tender, 3 1/2 to 4 1/2 hours. Can cook with cabbage, potatoes, and carrots for an Irish dish or cool meat and slice thin for Rueben sandwiches or Chipped Venison with a cream sauce.

5 Spicy Venison Pot Roast Ingredients: 1 (2 3 pound) venison roast 3 tbsps olive oil 2 tsps salt 1 tbsp cracked black pepper 18 garlic cloves 3 chilie peppers, minced ½ cup sliced green onions salt and cracked black pepper to taste granulated garlic to taste 1 cup flour 4 medium potatoes, peeled and quartered 2 small onions, coarsely chopped ½ pound whole baby carrots 2 celery stalks, chopped 1 2 (10.5-ounce) cans French onion soup with beef stock Louisiana hot sauce to taste or your favorite hot sauce Preparation: With a paring knife, make 12 incisions into roast. In a small mixing bowl, combine 2 tsps salt, 1 tbsp pepper, 12 garlic cloves, chilies and green onions. Stuff each slit with an equal amount of mixture. Season outside of roast well with salt, pepper and granulated or diced bottled garlic. Lightly dust roast with flour. In a large skillet, heat olive oil over medium-high heat. Lightly brown roast on all sides. Once browned, remove roast and drain excessive oil. In a 3½ 5 quart crock pot, combine potatoes, onions, carrots, remaining garlic cloves and celery. Place roast on top of vegetable mixture. Pour 1 can French onion soup slowly over roast. Roast should be slightly covered with soup. If it is not, use remaining can of soup. Cook on low for 8 hours or until fork tender. Serve over steamed white rice. NOTE: If desired, more vegetables may be added. Prep Time: 8½ Hours Yields: 4 6 Servings By Cheri Winter