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Pioneer Cooking: Venison

If you have the opportunity to taste venison, youíve been lucky enough to taste one of the main meats used during the pioneering period of the USA. Venison is still a common table meat in some European countries and in some homes in the USA. Itís a very healthy meat, low in fat.

Below are some recipes to try if you ever do get the opportunity to try this exceptional meat out.

Venison Fingers
1 lb. venison steak
1 c. milk
1 c. all-purpose flour
2 eggs, slightly beaten
1 stack soda crackers, crushed


Cut venison into 1/2 inch strips about 1 inch long. Soak in milk for 5 minutes. Dip in flour, then egg and then crackers. Fry for about 5 minutes or until golden brown.

Cheese Dip Using Venision
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 unitl 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.

Deer Sausage
10 lbs. ground venison
5 lbs. Pork
15 tsp. Tender Quick salt
4 tbsp. mustard powder
7 1/2 tsp. garlic salt
3 tbsp. hickory smoke salt

Mix ingredients well and let stand in refrigerator for 24 hours. Mix again and let stand in refrigerator for another 24 hours; mix again and let stand in refrigerator for another 24 hours, then stuff in casings. Put in oven for 8 hours at 140 degrees. (Can roll into 2 inch round rolls and bake.)

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 crockpot. Cook on HIGH 5-6 hours or LOW for 8-12 hours. Serve over noodles or rice.

Venison Meatballs
2 lb. venison burger
1/2 pkg. onion soup
1 c. cracker crumbs
3 eggs, beaten
1 can whole cranberry sauce
1 c. sauerkraut, rinsed and drained
1 c. brown sugar
1/4 c. barbecue sauce


Combine venison, onion soup, cracker crumbs and eggs. Form meatballs. Place in a 9x13 inch pan. Combine remaining ingredients in separate bowl. Spread mixture over top of meatballs. Bake uncovered at 325 degrees for 1 hour.

Black Eyed Pea Cornbread and Venison
1 c. cooked black eyed peas
1 c. white cornmeal
1/2 c. flour
1 tsp. Soda
1 tsp. Salt
2 eggs
1/2 c. corn oil
1 chopped onion
2 chopped jalapenos
3/4 c. creamed corn
1 lb. venison, hamburger, or 12 ounce sausage, ground, browned, and drained
1/2 lb. grated Cheddar cheese


Preheat oven to 350 degrees. Mix all ingredients together, adding cheese last. Pour into 9 x 9 inch greased pan and bake for 45 minutes. Makes 10 servings.

Venison Breakfast Sausage
3 lbs. ground venison
1 lb. ground lean pork
1 sm. pkg. sausage seasoning
1/8 tsp. Pepper
1/4 c. finely chopped onion
1 tsp. cajun seasoning, if desired


Make into 1/2 pound loaves. Set overnight. Ready to fry for your breakfast.

Venison Delight
2-3 lbs. Venison
1 pt. Milk
1 c. DK's Bar-b-q sauce or your favorite sauce
Flour

Soak venison in milk for 5 minutes. Dip in BBQ sauce. Place in a bag of flour and shake until coated. Deep fry until golden brown.

Hill Country Casserole
2 tbsp. olive oil
1 clove garlic
1 lb. ground venison
1/2 tsp. Salt
1/2 tsp. Pepper
2 (8 oz.) cans tomato sauce
1 (8 oz.) pkg. sm. egg noodles or spaghetti
1 (3 oz.) pkg. cream cheese, softened
1 1/2 c. sour cream
6 green onions, chopped
1/2 lb. Cheddar cheese, shredded


Preheat oven to 350 degrees. Saute garlic in oil. Add meat and brown. Add salt and pepper and tomato sauce. Simmer 20 minutes. Cook pasta according to package directions. Place in greased 13 x 9 inch casserole pan. In bowl, combine sour cream, cream cheese, and green onions. Put on top of noodles or pasta, then add meat mixture and top with Cheddar cheese. Bake, uncovered, about 30 minutes.

Homestead Casserole
1 lb. ground venison or beef
1/2 c. onion, chopped
1/2 c. green pepper, chopped
1 (12 oz.) can whole kernel corn
1 c. Kraft barbecue sauce
1 tbsp. chili powder
2 c. corn chips, roughly crushed
1 (8 oz.) jar Cheez Whiz with jalapeno peppers

Brown meat; drain. Add onion and green pepper; cook until tender. Stir in corn, barbecue sauce, and chili powder; heat. Put 1 cup corn chips in bottom of 1 1/2 quart casserole; cover with 1/2 of meat mixture and 1/2 of the Cheez Whiz. Repeat layers. Bake at 375 degrees for 25 minutes. Top or garnish with 1/2 cup of chips.

Venison Steak Casserole
2 lbs. venison round steak (1 inch thick)
6 tbsp. Flour
1 tsp. Salt
1/2 tsp. Pepper
1/8 tsp. oregano leaves
1 clove garlic, crushed
3 tbsp. Shortening
6 med. potatoes, sliced
2 med. onions, sliced
2 carrots, sliced
1 green pepper, cut in squares
3 c. beef bouillon


Cut steak into serving pieces. Combine 1/4 cup flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, oregano and garlic, pound into meat. Brown in shortening. Place in one layer on bottom of 3 quart oval baking dish. Layer half of potatoes, onions, carrots and green pepper on top; sprinkle with half remaining salt, pepper and flour. Repeat. Pour bouillon over top. Bake covered in moderate oven (350 degrees) 1 hour and then uncovered 1/2 hour.

Venison Casserole
2 1/2 lbs. venison, trim and cut in 1 inch cubes
1/4 lb. bacon in one piece, trim rind, cut into rectangles
3 tbsp. Flour
2 c. stock or water
1 lg. onion, finely chopped
3 tbsp. red currant jelly
Bouquet Garni (parsley, thyme and bay leaf)
2 tbsp. lemon juice
Salt and freshly ground black pepper
Forcemeat balls*

Saute bacon pieces gently for a few minutes in frying pan without allowing them to become too brown or crisp. Transfer bacon to a heat proof casserole leaving fat in pan. Coat pieces of venison with flour and saute in bacon fat until well browned. Transfer venison to casserole. Add stock to frying pan and cook over high heat, stirring all the brown bits from pan into stock. Skim and strain over the venison and bacon. Add chopped onion, jelly, bouquet garni and lemon juice. Season to taste with salt and pepper. Cover casserole and simmer gently until tender (2 to 2 1/2 hours). Twenty minutes before serving add some small *forcemeat balls made of sausage mixed with one egg and dried herbs of choice. Serves 4 to 6.

Venison Stroganoff
1 can mushroom, stems & pieces
1 (10 3/4 oz.) can golden mushroom soup
1 tbsp. beef bouillon
6 oz. Water
1 to 1 1/2 lb. ground venison, browned
2 1/2 c. uncooked noodles, boiled
2 to 3 tbsp. sour cream


Brown venison with garlic and onion powder to taste. Boil noodles, drain and combine all ingredients. Bake covered at 350 degrees for 45 minutes. Serves 5 to 6.

Venison Crockpot BBQ
3 lb. venison, cubed*
1 c. onion, diced
1 c. red wine vinegar
1/2 c. Worcestershire sauce
2 tsp. season all
1 lb. bacon, cooked & crumbled
2 c. catsup
1/2 c. molasses
1/2 c. brown sugar


Place in crock pot, 8-12 hours. Serve with rice, potatoes or toast. *Can be used with any red meat.

Apple Cider Ė Venison Stew
1-2 lbs. beef or venison stew meat
8 carrots, sliced thin
6 potatoes, sliced thin
2 apples, chopped
2 tsp. Salt
1/2 tsp. Thyme
2 tbsp. minced onion
2 c. apple cider


Place carrots, potatoes, and apples in crock pot. Add meat and sprinkle with salt, thyme, and onion. Pour cider over meat and cover. Cook on low heat 10-12 hours. Thicken gravy.

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