I am just going to have to try this. It sounds awesome. I got this recipe off of Andy’s site “CThunting n shooting”

By: Rick Kratzke

_________________________________________________________________________

~ 1 ? 2 lb?s deer meat, cut into 1? cubes

~ ½ cup brown sugar

~ 2 tbsp chili powder

~ 1 lb bacon

~ toothpicks

* In a bowl, mix the brown sugar and chili powder together.

* Cut the bacon strips in half.

* Wrap each meat cube with a piece of bacon. Secure with a toothpick.

* Line a cookie sheet with aluminum foil. Spray with non-stick spray.

* Roll each cube in the sugar/chili powder mixture and place on cookie sheet.

* Bake at 350 degrees for 25 ? 30 minutes.

* Serve and enjoy.

Just had to add another recipe that I just got that sounds rather tasty.

Ingredients

*
1/2 lb. ground venison
*
Salt, black pepper and cayenne pepper
*
1/4 cup unsalted butter, divided
*
3 tablespoons minced shallots
*
1 tablespoon minced garlic
*
1 lb. fresh button mushrooms, sliced
*
1/2 cup diced fresh zucchini
*
8 eggs, room temperature
*
1/2 lb. fresh spinach leaves, torn or chopped
*
1 cup small-curd cottage cheese
*
1/4 cup grated Parmesan cheese
*
1 tablespoon olive oil

Instructions

Cook venison in large skillet over medium heat until no longer pink, stirring to break up. Season to taste with salt, black pepper and cayenne pepper; set aside.

In large omelet pan (minimum 12 inches), melt 2 tablespoons of the butter over medium heat. Add shallots and garlic and cook for about 3 minutes. Add mushrooms and zucchini. Sauté’ until liquid from the mushrooms has evaporated. Remove from heat and set aside to cool.

Heat broiler. Beat eggs in large bowl. Mix in spinach, cottage cheese and cooled venison mixture. Add the cooled mushroom mixture and stir until well combined.

Set omelet pan over medium-high heat. Melt remaining 2 tablespoons butter. Add egg mixture; as it begins to set, shake the pan to ensure it does not stick. Turn heat to low. Without stirring, continue cooking for about 10 minutes, checking to make sure the eggs to do not stick to the pan.

Serves: 6 people

The past couple of years I have really started to pay close attention to different recipes. My wife Heidi is a good cook but, the one thing she always leaves to me to cook is venison so I am always in the market for a new recipe. So here is one that I have found for you all to try.

Yield: 6 servings

5 lb Venison roast
1 Onion; chopped
1/4 c Barbecue sauce; see below
1 tb Salt
2 tb Vinegar
pepper
Sauce:
1 tb Pepper
1 tb Salt
1 sm Box dry mustard
1/4 c Sugar
1/4 c Vinegar
1/4 c Water
1 Stick butter/margarine

For sauce: Mix dry ingredients. Add vinegar, water and mix. Bring to full boil and add stick of butter and continue to cook until butter melts. This makes 1 Pint of the Sauce. Soak venison in water, 2 T. vinegar and 1 T. salt for 4-5 hours. Remove and wipe dry. Sprinkle lightly with pepper and brush with sauce. Add onion and enough water to cover bottom of covered roaster. Bake in 325 deg. oven the first hour; then lower heat to 275 deg. for an additional 3 hours. Baste often with sauce and juices from roast.

This recipe absolutely sounds yummy. My mouth started watering just reading it. I found this and many other recipes at a friends site, Andy at “CTHunting n Shooting”.
Deer Stir Fry

~ 2 lbs deer meat, cubed or diced
~ Italian dressing
~ 1 tbsp ooil
~ 1 large green bell pepper, sliced
~ 1 large red bell pepper, sliced
~ 1 large onion, sliced
~ Worcestershire sauce
~ 2 cups cooked rice

In a container with a lid, place the meat and cover with the dressing. Refrigerate overnight.

Place the oil in a skillet and heat over medium heat. Add the meat and cook until almost cooked through.

Add the peppers and onion. Season to taste with the Worcestershire sauce.

Reduce heat to low and cook until the veggies are tender. Stir occasionally.

Serve over the cooked rice.

My wife Heidi gave me a box of slow cooker seasoning for Christmas in hopes of trying something new when I cook Venison. It’s Eastman Outdoors Slow Cooker Seasoning and it is awesome. It has a bite to it but, very very tasty.

Ingredients:

* 2 pounds of venison cut into chunks

* 1 large onion cut into chunks

* 4 celery stalks cut into large dice

* 4 carrots cut into large dice

* 3 medium red skinned potatoes cut into small chunks

* 1/3 cup or 1 pkg. of Eastman Outdoors slow cooker seasoning “Savory Herb”.

Directions:

1. brown all sides of venison in fry pan

2. wash and cut vegatables and add to slow cooker

3. in a large bowl, add water and seasoning. Using a wisk or fork stir well then add to slow cooker

4. set slow cooker on High for 4 hours or Low for 8 hours

5. stir occasionally

It is hard to believe but, after 17 years of hunting whitetail deer I have just cooked my first roast and let me tell you, I did a good job. You could cut it with a fork.

I am calling this Mrs. B’s Crock Pot Venison Roast because I got the recipe from my son’s kindergarten teacher.

Crock pot Venison Roast

2 - 4 lb. venison roast

1 pkg. onion soup mix

2 carrots

3 potatos

1 onion

brown all sides of roast then place in crock pot with potato’s, carrots, onions and onion soup mix with 1 1/2 cups of water.
Turn on low for approximately 6 hours occasionally sprinkle with your favorite seasoning

Bon Appetit! 

I have been cutting up my own deer for years and I always just cut steaks and stew meat but, this year I wanted to try something different. I got a nice roast out of a hind quarter from that 7 pointer I got and I want to try and cook a roast for the first time. This is a recipe that I found that I am going to try.

I have never cooked a roast before so if any one has any tips or suggestions than please feel free to let me know.

I like stuffed green peppers and of course I like venison well I just happen to find this recipe while I was browsing the net and thought you all would enjoy it.

Here is a recipe that is good for lunch, just enough to warm the old bones before you head back out.
1 pound venison stew meat
1 cup chopped onion
1 cup chopped celery
1/4 cup beef bouillon granules
1/4 teaspoon dried parsley
1 pinch ground black pepper
1 cup chopped carrots
5 3/4 cups water
2 1/2 cups frozen egg noodles

In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.

Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.

If you like sauerkraut and venison than this is a recipe for you.

Ingrediants:

• 1 pound sauerkraut, fresh, canned, or packaged
• 2 tablespoons lard (may substitute vegetable oil)
• 1 cup finely chopped onions
• 2 tablespoons sweet paprika
• 3 cups chicken stock or water
• 2 pounds boneless venison shoulder roast, cut into 1 inch cubes
• 1 & 1/2 teaspoons caraway seeds
• 1/4 cup tomato puree
• Salt
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 2 tablespoons flour
• 1 tablespoon finely minced garlic

Directions

1. Wash the sauerkraut thoroughly under cold water. Soak in cold water for 30 minutes to reduce sourness.

2. Melt the lard or fat in a 5 quart casserole and add onions. Cook over moderate hat, stir from time to time, until onions are just lightly colored. Add the garlic and cook just until the garlic scents up, about one minute. Take pot off heat. Add the paprika, stirring well to cover the onions. Pour in 1/2 cup of the stock or water, bring to a boil, then add the venison cubes.

3. Spread the sauerkraut over the venison and sprinkle it with the caraway seeds. In a small bowl, combine the tomato puree and the rest of the stock or water. Pour this over the sauerkraut. Bring to a boil, reduce heat to a barely rippling simmer, cover the pot and simmer for 1 hour. Every now and then, check to make sure the liquid hasn’t boiled off. The sauerkraut should stay moist, so add more stock or water as needed.

4. When the venison is tender, combine the sour cream and heavy cream in a mixing bowl. Beat the flour into the cream with a wire whisk. Carefully stir this into the goulash. Simmer for another 10 minutes. Taste for seasoning. Serve the goulash in deep plates, accompanied by a bowl of sour cream.