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 number of 301 venison recipes represents the mixed contributions of Bud Kilmartin, a deer hunter and camp prepare dinner from manhattan, and over a hundred readers of Deer & Deer Hunting journal. if you would like to feed a hungry bunch at deer camp, or serve distinctive site visitors in your house, glance no extra for artistic how you can arrange 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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Extra resources for 301 Venison Recipes: The Ultimate Deer Hunter's Cookbook
Pour over chops and marinate 12 hours. Dry chops thoroughly and roll in flour seasoned with salt and pepper. Saute chops in oil until brown. While browning second side, put in onion and green pepper to saute also. Cover and simmer for about 40 minutes. After 30 minutes, saute mushrooms in butter, then add to chops. Add additional marinade, honey and sugar to taste. Remove chops and keep warm. Add cheese to sauce, then stir in sour cream and wine. Return chops to skillet and warm over low heat. Do not allow to boil.
Michael L. Bankhead, Great Falls, SC Venison Steak 4–5 pieces of venison steak per person 6–8 pieces of bacon 2 large onions, sliced 1/2 teaspoon sugar Lemon and pepper seasoning to taste Fry the bacon. Set aside in a heated dish. In the pan, leave 2–3 tablespoons bacon drippings. Add the onions and sugar. Simmer until tender, add the bacon slices to rewarm if necessary. Remove both to heated covered dish. Sprinkle both sides of meat liberally with lemon and pepper seasoning. Add 1–2 tablespoons bacon drippings to electric frying pan and heat to about 300 or medium high heat.
Saute chops in oil until brown. While browning second side, put in onion and green pepper to saute also. Cover and simmer for about 40 minutes. After 30 minutes, saute mushrooms in butter, then add to chops. Add additional marinade, honey and sugar to taste. Remove chops and keep warm. Add cheese to sauce, then stir in sour cream and wine. Return chops to skillet and warm over low heat. Do not allow to boil. Opening Day Venison Tenderloin 1 whole tenderloin Worcestershire sauce Butter 5 slices bacon As soon as the deer is hung up and cooling, cut out the tenderloins by inserting the blade along the backbone while pulling the meat away with your free hand.