---------------------------------------------------------------- From: tm_mcewen@xxhotmail.com (Tonya McEwen ) Newsgroups: rec.food.recipes Subject: COLLECTION (4) Venison Followup-To: rec.food.cooking Date: 4 Nov 1997 06:50:46 -0700 Organization: Sprint Canada Inc. Reply-To: tm_mcewen@xxhotmail.com (Tonya McEwen ) NNTP-Posting-Host: mack.rt66.com Deer Sausage I Brunswick Stew Venison Ragout with Onions Deer and Barley Soup To the person that aquired a deer on the hood of his car, I found some recipes for ya! ------------- Recipe Extracted from Meal-Master (tm) v6.14-------------- Title: Deer Sausage I Categories: Wildgame Venison Servings: 1 10 lb deer meat, lean 10 lb pork, fresh, lean 3 oz water 1 oz pepper, black 3/4 oz ginger, ground 1 1/4 oz nutmeg 1/2 oz allspice 1/2 oz paprika 2 t garlic powder 12 oz salt 1/2 lb dried milk 2 1/2 t liquid smoke Grind together the two meats, mix thoroughly. Add measured water. Mix spices thoroughly and mix well into meat mixture. If sausage is to be smoked, omit the liquid smoke. You may stuff sausage into casings, making 6-8" links, or make into patties for freezing. To cook, place in a frying pan with a cover, adding water to the 1/3 mark on the sausage. Boil for 15 minutes covered, then remove. Drain most of the fat from the pan; replace sausage and brown. Make gravy in pan after sausage done. ------------- Recipe Extracted from Meal-Master (tm) v6.14-------------- Title: Brunswick Stew Categories: Wildgame Venison Stews Servings: 1 2 ea rabbits 4 ea squirrels 2 lb venison 4 ea onions, med, diced and sauteed 4 ea potatoes, diced 8 c broth (from parboil) 1/2 c butter 8 oz cream style corn 16 oz lima/butter beans, can 2 cn tomatoes 1 cn okra (if available) 2 T Worcestershire sauce 2 ea bay leaves 2 t salt 1 t peppercorns 1 t red pepper, dried Parboil rabbits or squirrels; remove meat from bones. Save broth. Cut venison into chunks, flour, and brown. Add all ingredients to a large pot and simmer slowly for about an hour with the pot covered. When meats are tender, check if seasoning adjustment is needed. Add water to thin if required. Serve in soup bowls. A dash or two of Tabasco can be substituted for the red pepper. ------------- Recipe Extracted from Meal-Master (tm) v6.14-------------- Title: Venison Ragout with Onions Categories: Wildgame Venison Servings: 1 2 lb deer neck and shank 24 ea pearl onions 1 1/2 ea onion, chopped 1 lb fresh mushrooms, chopped 1 T tomato sauce 3 T wine, sherry or port 2 c beef stock 2 c wine, dry red 3 T flour 1/4 t salt 2 T butter Cut meat from bones into chunks about 3/4". Heat 1/4 stick of butter in a large steel or aluminum pot. Add 1 tsp olive oil to retard burning. Brown deer chunks until well-seared, then add sherry or port and cook for 10 minutes more. Remove from pot and set aside. To the liquid remaining in the pan add pearl or chopped onion and brown until golden. Add tomato paste, stirring in well. Add flour and stir into mixture. Return deer to pot, adding stock. Add 1/3 the red wine, bring to a boil, then simmer for 3 hours or until tender, adding wine by 1/3 until used up. Add mushrooms 30 minutes before serving. Serve over buttered noodles or rice. ------------- Recipe Extracted from Meal-Master (tm) v6.14-------------- Title: Deer and Barley Soup Categories: Wildgame Venison Soups Servings: 1 2 ea deer shanks (or equal) 1 c barley, pearl 1 c peas, green split 2 ea onions, chopped 2 ea garlic clove, finely chopped 1 ea bell pepper, seeded, chopped 14 c beef or chicken stock 4 T butter 1 T salt 1/4 t pepper Brown garlic, onion and pepper in butter. Add deer, cut into 1" pieces, and brown lightly. Add stock and remaining ingredients and bring to a boil. Cover and simmer for 2-3 hours, until meat is tender. Season according to taste. Shank took 3 hours to become tender. - Enjoy! (take out xx to reply) Tonya ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.