Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Karl E. Moser" Newsgroups: rec.food.recipes Subject: Collection (5) Venison Followup-To: rec.food.cooking Date: 6 Jan 2000 06:25:47 -0700 Organization: sccoast.net Lines: 138 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <3871E92A.3973024C@sccoast.net> Reply-To: "Karl E. Moser" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:38717 Venison Roast South Carolina Venison Stew Teriyaki Venison Appetizer Marinated Venison Chops Oven Barbecued Venison Venison Roast 3 lb Chunk of venison roast (or Roll it if its in steak form) 2 cup Red Onion - Cut up (2 in. Pieces) 3 cup Red Potato - Cut up " 1 cup Celery - cut up 1 cup Carrots - cut up " 1 cup Fresh mushrooms - sliced 2 Tbsp Liquid smoke 1/2 cup cheap red wine 3 Tbsp (or more) Worcestershire Sauce 3 Tbsp (or more) Soy Sauce 1/2 cup Beef broth Put a LARGE oven cooking bag into an oblong baking pan (so that the bag fits inside the pan). To the bag, add the venison. Add all liquids, then vegetables around the meat. Put the mushrooms on top of everything else, then the spices on top of them. You should have about 1 inch of liquid in the bottom of the bag; if not, add a little water (or white wine). Seal bag. Poke several small holes in top of bag to let steam escape. Bake at 300-325 for 3-1/2 hours. Don't cut the vegetables too small or they may overcook. South Carolina Venison Stew (A good way to utilize frozen venison that has been kept for quite a while. It is excellent with corn bread or potato yeast rolls.) 2 lbs. venison, cubed 1/4 cup margarine 3 Tbsp. Extra virgin olive oil 2 cups thinly sliced celery 1 large red onion 1 large green pepper, chopped 3 tomatoes, cut up 3 medium potatoes, cut up 1/4 tsp. Italian seasoning 3 Tbsp. brown sugar 1 Tbsp. white vinegar 2 beef bouillon cubes 10 oz. spaghetti sauce 2 cups water 2 Tbsp. dried chervil leaves Brown venison cubes in margarine in a Dutch oven over medium heat. Add remaining ingredients; mix , cover and simmer over low to medium heat for about 2 hours. Teriyaki Venison Appetizer Venison, thinly sliced 1 tsp. consomme or beef broth Teriyaki sauce Lawrey's Seasoning Salt Seasoned pepper Thinly sliced party bread Any cut of venison can be used if sliced very thin(1/4-inch maximum) across the grain. Lay slices in a glass baking dish. Add beef consomme, a light sprinkling of seasoned salt and pepper. Cover with Saran wrap and microwave for 1 minute. Sprinkle with Teriyaki sauce and serve on party bread. Marinated Venison Chops 4 venison chops or steaks, 3/4-inch thick (about 1 lb.) 1/4 cup red wine vinegar 1/4 cup catsup 1 tablespoon Worcestershire sauce 1 teaspoon salt 1 teaspoon dry mustard 1/8 teaspoon pepper 2 clove garlic, minced Place chops in shallow dish. Combine wine vinegar, oil, catsup, Worcestershire sauce, salt, dry mustard, pepper, and garlic; pour over chops. Cover and chill several hours, turning meat occasionally. Drain meat, reserving marinade. For medium-rare meat, broil chops 3 inches from heat, about 6 minutes, basting with marinade occasionally; season with a little salt and pepper. Turn; broil 6 more minutes, continuing to baste occasionally. Increase timing 1 to 2 minutes per side for medium and well-done meat. Makes 4 servings. Oven Barbecued Venison 3 lbs. boneless venison (deer, elk, moose, antelope) 1 lb. thick sliced bacon 1 cup chopped red onions 2 cloves minced garlic 1 cup ketchup 1/2 cup red wine vinegar 1/4 cup Worcestershire sauce 1/4 cup dark brown sugar Yellow Rice (use only long-grain) Salt and pepper Cut venison into 1-inch cubes. In the bottom of a Dutch oven (or large frying pan), cook bacon until crisp. Remove bacon, crumble, and set aside. In a bowl or other container, mix all ingredients except venison and rice. Salt and pepper to taste ( or try 1 tablespoon of salt and one-eighth teaspoon pepper). Drain venison and brown it in bacon drippings. Pour off dripping and liquid. Add bowlful of ingredients to venison. Stir well. Cover tightly and simmer about 1 hour, or until meat is tender. Stir occasionally. Cook rice. Serve barbecued venison on rice. Serves 7 or 8 ordinary people. Comment: Tough meat should be marinaded overnight. The early settlers used ordinary milk. Simply put the meat in a suitable container, cover it with milk, and refrigerate for 15 hours or so. You may prefer it to other marinades because it doesn't flavor the meat. Or, use your favorite marinade. This recipe can also be used for other game, domestic meat, and fowl. -- GET ICQ and link to me # 16639454 Get a copy of my Recipe collection: http://www.fortunecity.com/littleitaly/machievelli/97/karl1.zip http://www.fortunecity.com/littleitaly/machievelli/97/karl2.zip -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.