By Deer & Deer Hunting Staff
Many wild video game cookbooks characteristic a piece on venison. during this cookbook, although, each recipe demands venison. This selection of 301 venison recipes represents the mixed contributions of Bud Kilmartin, a deer hunter and camp prepare dinner from long island, and over a hundred readers of Deer & Deer Hunting journal. if you want to feed a hungry bunch at deer camp, or serve targeted site visitors at your residence, glance no extra for artistic how one can organize hearty and scrumptious venison.
- Soups and Stews
- Heart and Liver
- Sauces and Gravies
- Main Dishes
- Ethnic Traditions
- Ground Venison
- Smoked Dishes
- Wines that compliment Venison
Read or Download 301 Venison Recipes: The Ultimate Deer Hunter's Cookbook PDF
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Additional resources for 301 Venison Recipes: The Ultimate Deer Hunter's Cookbook
M. Balch, Erie, PA Favorite Steak Sandwiches 2 pounds venison round steak, cut into serving size pieces Marinate overnight in: Milk Flour Salt and pepper Garlic powder Minced onion flakes Stick of butter or margarine 1 long loaf French bread Salt & pepper meat; dredge in flour. Brown in small amount of oil in skillet over medium heat. After meat is browned add 1/2 cup water and cook over low heat until tender. Slice bread lengthwise, spread butter or margarine on each side. Sprinkle with garlic powder and minced onion flakes.
Juicy Cheese Steak 2 pound venison steak, 1-inch thick Flour 3 tablespoons cooking oil 1 large onion, sliced 1 large onion, sliced 1 pound (lbounce) can tomatoes 1/4 teaspoon thyme Salt and pepper 4 oz. shredded mozzarella cheese 1/4 cup chopped green pepper Dust steak with flour. Heat the cooking oil in a heavy skillet and brown the steaks on both sides. Add the onion and green pepper to the pan. Sprinkle steaks with thyme and a little salt and pepper. Add the tomato to the skillet, heat to boiling point, cover, and turn the heat to high simmer.
Aging skinned deer meat all too frequently results in excessive weight loss, dehydration and discoloration of the lean tissue because of the lack of fat cover. Under improper conditions the meat becomes susceptible to deterioration by bacteria and mold growth. 5 years old) aging seems unnecessary in the opinion of some animal scientists and meat processors. Most meat processors agree upon the difficulty of properly aging venison without a refrigerated cooler. Without a cooler, one has to rely on weather for the aging process.