301 Venison Recipes: The Ultimate Deer Hunter's Cookbook by Deer & Deer Hunting Staff

By Deer & Deer Hunting Staff

Many wild video game cookbooks characteristic a bit on venison. during this cookbook, notwithstanding, 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 long island, and over a hundred readers of Deer & Deer Hunting journal. if you want to feed a hungry bunch at deer camp, or serve distinct visitors in your house, glance no additional for inventive how you can organize hearty and scrumptious venison.

  • Steaks
  • Barbecue
  • Roasts
  • Ribs
  • Soups and Stews
  • Chili
  • Heart and Liver
  • Sauces and Gravies
  • Main Dishes
  • Ethnic Traditions
  • Ground Venison
  • Sausage
  • Jerky
  • Smoked Dishes
  • Marinades
  • Appetizers
  • Wines that flatter Venison

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Extra info for 301 Venison Recipes: The Ultimate Deer Hunter's Cookbook

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Bring to a boil. Add Burgundy and bring to a boil again. Add roux, stirring continuously. Heat mushrooms and add to gravy. Salt and pepper to taste. Roasts Roast Leg of Venison Unmarinated 10 bacon slices 6 pound leg of venison 2 cloves garlic, sliced thin 1 teaspoon powdered thyme (or thyme mixed with rosemary) 2-1/4 cups stock of beef broth 1/4 pound butter, softened 3 tablespoons flour Salt and pepper Put slices of bacon under the meat and, affixed with wooden toothpicks, place other slices on top of the leg.

Add the 2 cans of mushroom soup and one can of water. Add onions, carrots and celery. Cover and let simmer for three hours, stirring occasionally. Salt and pepper to taste. Serve with potatoes or rice. Serves 4. —Paul Heft, Houston, TX Venison Steak and Gravy 2 pounds of venison round steak 1/3 cup flour 1 envelope brown gravy mix 1 envelope onion soup mix 12 ounce can of beer Cut steak into serving size pieces. Roll in the flour. Set aside. Put remaining flour, gravy mix, soup mix and beer in Crockpot.

Brown on both sides. Drain off oil. Place onion and pepper rings on top of steak and spread soup on top of all. Add water to almost cover meat. Simmer adding water as needed until meat is tender. —Everitt Chesser, Springfield, KY Venison Steak with Mushrooms 2 pounds venison steak 2 10-ounce cans golden mushroom soup 1 cup mushrooms chopped Milk Flour Oil Cut venison steak in serving size pieces. Marinate in milk overnight or at least 4 hours. Dredge in flour; brown in small amount of oil over medium heat.

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