By Deer & Deer Hunting Staff
Many wild video game cookbooks characteristic a bit on venison. during this cookbook, even if, each recipe demands venison. This number of 301 venison recipes represents the mixed contributions of Bud Kilmartin, a deer hunter and camp prepare dinner from big apple, and over a hundred readers of Deer & Deer Hunting journal. if you want to feed a hungry bunch at deer camp, or serve specific visitors at your residence, glance no additional for inventive how one 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
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Extra info for 301 Venison Recipes: The Ultimate Deer Hunter's Cookbook
Choose 3 or 4 of the vegetables from the ingredient list, and alternately string with the marinated meat on long skewers. Cook over medium-hot coals for 20 to 30 minutes, turning often and basting with the marinade. Cooking time depends on the heat of the coals. The meat should be nicely done and vegetables still a bit crisp. Keep a water pistol or plant mister handy to control flame-ups. Serves 4. High Speed Venison 2 to 3 pound venison steak 1 package. onion soup mix 1 can cream of mushroom soup Salt and pepper 2 beef bouillon cubes 2 onions, sliced 3/4 cups milk Brown meat in skillet.
Arthur Wilson, Rutherfordton, NC Currant Jelly Venison 1 pound venison chops 1/4 pound butter Flour 1 bunch green scallions, chopped 10 ounces currant jelly 1/3 cup cooking sherry Melt butter in large Teflon frying pan. Coat venison in flour and braise. Once venison is braised remove from frying pan and set aside. In the same pan saute the scallions until soft;add more butter if necessary. Then add jar of currant jelly and melt into liquid. This should be done over low heat. Once this is done, return the braised venison to the pan with the melted jelly and scallions and simmer for 15 minutes turning the chops occasionally.
Such meat should be cut away because it tends to taint surrounding edible meat. If you do not immediately butcher the skinned deer carcass, cover the meat with a white, commercial deer bag made out of cheesecloth. Such bags permit further cooling and air circulation, while also keeping out insects. You can discourage flies from attacking the exposed meat by liberally sprinkling black pepper on it. ” In this condition, such meat will stay in good shape for two to three days if the temperatures stay moderately cool (not hotter than forty to fifty degrees).
301 Venison Recipes: The Ultimate Deer Hunter's Cookbook by Deer & Deer Hunting Staff