Download e-book for iPad: 301 Venison Recipes: The Ultimate Deer Hunter's Cookbook by Deer & Deer Hunting Staff

By Deer & Deer Hunting Staff

Many wild online game cookbooks function a bit on venison. during this cookbook, besides the fact that, each recipe demands venison. This choice of 301 venison recipes represents the mixed contributions of Bud Kilmartin, a deer hunter and camp cook dinner from manhattan, and over a hundred readers of Deer & Deer Hunting journal. if you want to feed a hungry bunch at deer camp, or serve detailed site visitors at your residence, glance no additional for inventive how you can organize hearty and scrumptious venison.

  • Steaks
  • Barbecue
  • Roasts
  • Ribs
  • Soups and Stews
  • Chili
  • Heart and Liver
  • Sauces and Gravies
  • Main Dishes
  • Ethnic Traditions
  • Ground Venison
  • Sausage
  • Jerky
  • Smoked Dishes
  • Marinades
  • Appetizers
  • Wines that compliment Venison

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Additional resources for 301 Venison Recipes: The Ultimate Deer Hunter's Cookbook

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Serve with mashed potatoes and use the soup as gravy for potatoes. Serves 6. —Ed Baugrud, Neenah, WI Venison Steak Sandwiches Venison steak Butter Cast iron fry pan Cut steak in small pieces. Fry in butter turning often until done (I suggest medium). Serve on toast with onions or any sandwich toppings. —Eunice Clausing, Neenah, WI Venison Grand Marnier 6 ounces Grand Marnier 6 ounces orange juice concentrate 6 ounce white wine 2 cups beef stock 6 tablespoons flour 1 teaspoon fresh basil 1 tablespoon onion, minced 6 tablespoons butter 2 tablespoons oil Pinch of rosemary 1/2 pound mushrooms (optional) 1-1/2 pounds loin or round steak, cut into thin strips or chunks Salt and pepper to taste Combine all ingredients except butter, flour and beef stock.

Place a layer of steak in a glass bowl. Sprinkle with garlic salt, onion slices, and a splash of vinegar. Pour salad dressing over the top. Repeat with remaining layers of meat. Cover dish and marinate for 8 to 48 hours. Barbecue on a grill of hot coals. Thicken marinade mixture with corn starch and brush on meat. Turn occasionally until meat is done. Serves 6 to 8. —Joe Bontke, Long Valley, NJ Fresh Grilled Tenderloin Tenderloin cut in thin pieces 1/2 stick of margarine 2–3 fluid ounces Worcestershire sauce 1 tablespoon lemon juice 2–3 fluid ounces A-1 steak sauce Salt, pepper and garlic salt to taste Need Gas Grill: Heat margarine on high on the grill, add Worcestershire sauce and A-1 Steak Sauce.

Put bacon or salt pork in pan to prevent fillets from burning when broiling. Rub with salt and pepper. Pour olive oil over meat and turn from time to time so the oil can penetrate. Broil in pan 3–5 minutes on each side. Garnish with gherkins. Serve with potatoes, noodles or wild rice. Piquant sauce, espanola or cold orange sauce complete this feast. Serves 4. Cold Orange Sauce 6 tablespoons currant jelly 3 tablespoons sugar 2 orange rinds, grated 2 tablespoons orange juice 2 tablespoons lemon juice 3 tablespoons port wine Salt, pepper and paprika Beat jelly, sugar and orange rind in a mixer.

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301 Venison Recipes: The Ultimate Deer Hunter's Cookbook by Deer & Deer Hunting Staff

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