courtsey of ,Michael Waddell, www.michaelwaddell.com
From the King of Bone Collectors himself, Waddells pot roast recipe from Michaels web site
Venison Pot Roast
1 3-4 lb venison roast
¼ cup cubed salted pork or mild bacon
3 teaspoons of butter
1½ cup of hot water
1 cup of apple cider or apple juice
1 stalk of celery
¼ teaspoon of thyme
1 teaspoon of parsley
1 teaspoon of Cracker Boy seasoning
6 med potatoes
6 carrots
6 med onions
3 teaspoons of flour
Make small cuts in the roast. Insert salted pork cubes into cuts. Brown the roast in butter on med heat. Add water and cider/juice and celery, parsley and seasonings. Cover and simmer gently for 3 hours on top of the stove (or oven at 350 degrees) until meat is tender. If liquids get too low, add water.
Add vegetables cook for 30 minutes longer or until veggies are tender. Take roast and veggiesout and place on your serving dish. Add flour to thicken drippings and serve over roast.
Yields: 6-8 servings
Posted on 19th January 2009
Under: Deer Vision, Recipes, deer meat | No Comments »
This is another great recipe you have to try!!!
Prep Time: 15 minutes Cook Time: 1 hour, 15 minutes Serves: 10
Ingredients:
½ lb. lean ground venison
½ lb Italian sausage, casing removed
3 (8oz.) cans tomato sauce
1 (14 ½ oz.) can petite-cut diced tomatoes
2 (6-oz.) cans tomato paste
1 tbsp. Italian seasoning
2 cloves garlic, minced
½ tsp. ground black pepper
1 tbsp. olive oil
1 (16-oz) pkg. lasagna noodles
1 (32-oz) carton part-skim ricotta cheese
6 cups shredded part-skim mozzarella cheese
½ cup grated Parmesan cheese
2 tbsp. chopped fresh parsley
- Preheat oven to 350 in 12-inch skillet cook ground venison and sausage until brown. Drain fat. Stir in tomato sauce, un-drained tomatoes, tomato paste, Italian seasoning, garlic, pepper, and olive oil. Bring to boiling; reduce heat. Cover and simmer 15 minutes, stirring occasionally.
- Spread a small amount of meat mixture in 3-quart rectangular baking dish. Arrange one-third of uncooked noodles in dish, breaking ends to fit. Spread one-third of ricotta over noodles. Spoon one-third of remaining meat mixture over ricotta. Top with one-third of the mozzarella and one-third of the parmesan. Repeat layers of noodles, ricotta, meat mixture, mozzarella and parmesan 2 more times.
- Cover pan tightly with foil. Bake 1 hour or until heated through. Let stand 15 minutes before serving. Top with fresh parsley.
Posted on 19th January 2009
Under: Recipes, deer meat, venison | No Comments »
Hey guys! You have to try this new tasty recipe for venison tenderloin.
Prep time: 20 min Cook time: 20 min Serves: 6
Ingredients:
2 (1lb) venison loins
3 tbsp. olive oil, divided
juice of 1 lemon divided
1 ½ cups fresh orange juice, divided
1 tsp. chopped fresh oregano leaves
¼ to ½ dried cumin
4 large cloves garlic, minced
1 cup chicken stock
½ cup pimento-stuffed green olives
½ cup golden raisins
¼ cup caper, well drained
- Place venison tenderloin in glass pan. In food processor or blender, blend 1 tablespoon of the oil, 2 tablespoons of the lemon juice, ½ cup of the orange juice, salt to taste, oregano, cumin and garlic; reserve 1/3 up mixture. Pour remaining mixture over tenderloin, turning to coat. Cover and refrigerate 2 hours, turning every 30 minutes.
- Drain tenderloin, discarding marinade. Heat remaining 2 tablespoons oil in large nonstick skillet; brown tenderloins on all sides. Pour reserved mixture over tenderloin; add broth. Cover; cook at medium heat about 8 to 9 minutes per side, turning once. Set meat aside; keep warm.
- Pour remaining lemon juice and remaining 1 cup orange juice into skillet; add olives, raisins and capers. Bring to boiling; reduce by one-third. Slice tenderloins on a slant in 1/2- inch-thick slices; place on warm serving platter; pour sauce over venison loin.
Other Cool Stuff On Domka Outdoors
Posted on 19th January 2009
Under: Recipes, Tenderlion, Uncategorized, backstraps, deer meat, venison | No Comments »
