Friday, January 8, 2010

PostHeaderIcon Venison Recipes

Now that you have deer in the freezer there are a lot of options to make some tasty Venison Dishes.  Like beef ther are many different cuts that come from a deer.  Below are some great Venison Recipies from my Friend Greg Kuper.  You can find even more VENISON RECIPES at our website.


-1 2 to 2 ¼ pound venison tenderloin
-1 ½ cups of all-purpose flour
-1/8 teaspoon salt
-1/2 cup shortening
-1 beaten egg yolk
-3 tablespoons cold water
-1/2 cup of deli or canned liver pate’
-1 beaten egg white
-* Bordelaise sauce *Fresh Parsley sprigs

If roast is long and thin, fold narrow ends under and tie. If roast is flat and wide, tie crosswise in 2 or 3 places to form a rounder roast. Place meat on rack in shallow roasting pan. Roast in a 425 degree oven for 30 minutes for 2 pound meat and 35 minutes for 2 ¼ pound of meat. Remove from pan (Remove strings if tied). Refrigerate about 10 minutes to cool surface. Meanwhile, for pastry, in a medium mixing bowl stir together flour and salt. Using a pastry blender, cut in shortening till pieces are the size of small peas. Combine egg yolk and water. Add to flour mixture, tossing with a fork till all is moistened. Add small amount of water if needed. Form dough into a ball. On a lightly floured surface, roll dough into a 14X12 inch rectangle. Spread with pate’ to within 1 ½ inches of edges. Center meat atop pastry. Fold long sides of pastry around meat, overlapping in center. Brush edges with beaten egg white and seal. Place seam side down in a greased shallow baking pan. Reroll trimmings to make cutouts on pastry. Brush pastry with remaining egg white. If desired, insert meat thermometer. Bake in 425 degree oven for about 25 minutes or till pastry is golden brown and thermometer registers 140 degrees. Let stand for 15 minutes and carve (Meat temp will rise 5 degrees while standing). Serve with Bordelaise sauce, garnish with parsley sprigs.
*Bordelaise sauce*
-1 ½ cups of water
-3/4 cup of red wine
-2 tablespoons of finely chopped shallot or onion
-1 teaspoon of instant beef bouillon granules
-1/2 teaspoon dried thyme, crushed
-1 bay leaf
-3 tablespoons butter or margarine, softened
-2 tablespoons all-purpose flour
-1 Tablespoon snipped fresh parsley

In a medium saucepan combine water, red wine, shallot or onion, bouillon granules, thyme, and bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 15-20 minutes (You should have about 1 1/3 cups). Remove bay leaf. Stir together butter or margarine and flour. Add to wine mixture. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Stir in parsley.


-8 Bacon Strips
- ½ cup chopped onion
-1 can (4 ounces) chopped green chilies
-1 pound of ground Venison
-4 slices Monterey Jack Cheese
-4 sandwich buns, split and toasted
-1/4 cup of guacamole

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels and drain. Meanwhile, in a small bowl, combine onion and green chilies; set aside. Shape ground venison into eight patties. Top half of the patties with onion mixture. Cover with remaining patties and firmly press edges to seal. Grill, covered, over medium heat for 5-7 minutes on each side or until done. Top each with bacon and cheese. Grill one minute longer until cheese is melted. Serve on buns with guacamole.

-1 carton (8 ounces) whipped cream cheese
-1/4 pound of Deer Sausage (The Salami Sausage) finely chopped
-2 tablespoons of dill pickle relish
-4 flour tortillas (10 inches), room temperature

In a small bowl, combine the cream cheese, deer sausage and pickle relish. Spread over tortillas. Roll up tightly; wrap in plastic wrap. Refrigerate for 15 minutes. Unwrap and cut each tortilla into 1 inch slices.


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