Venison Sauce-Pan Recipes

Welcome to Cookin' with SusieQ's Venison Sauce-Pan Recipe Page. Here we have a variety of Venison Recipes that are cooked in a Sauce-Pan. Send me your recipe(s).
Venison Sauce-Pan Recipes

This recipe were sent to me by Stump Jumper
Braised Venison in Wine Sauce
Ingredients: 1 can beef consommé
1/2 burgundy wine
3 tablespoons cranberry juice
1 tablespoons low sodium soy sauce
3-4 large cloves garlic chopped or minced
1/4-1/2 cup mushrooms sliced
1 large onion finely chopped
11/2 - 2lbs of venison cut into 1 inch cubes
2-3 tablespoons cornstarch
1/4 cup water
1 package noodles or 4-6 cups rice.

Combine all ingredients except venison in sauce pan, bring to a boil, cover & reduce heat to very low simmer.
Over medium heat sear & brown venison in olive oil, sprinkle a little worcestershire in meat
When browned, add to sauce and simmer one hour covered.
Last 10 mins. add cornstarch to thicken. Serve over noodles or rice, enjoy.

This recipe was submitted by Ted
Barbecued Venison
3 lbs. venison stew meat, cubed
Water
1 bay leaf
4 wholes cloves
Salt and pepper
1/4 green pepper, chopped
1 medium onion, chopped
1 tsp. sugar
1 tsp. vinegar
1 tsp. prepared mustard
Small bottle catsup

Cover meat with water and add bay leaf and cloves.
Simmer until fork tender. Drain and remove bay leaf and cloves.
Add salt, pepper, chopped green pepper, onion, sugar, vinegar, catsup, and mustard. Mix well and simmer for another half hour ....Try It ...........Ted

This recipe was sent to me by Tony Swanson
Venison Steak Diane
Use steaks from the loin or sirloin tip for this recipe.
3 tablespoons butter or margarine
1/4 cup chopped onion
3/4 cup venison stock or beef broth
2 tablespoons red wine
1/4 teaspoon sugar
1 tablespoon freshly ground pepper
4 deer, antelope, elk, or moose steaks 3/4 to 1 inch thick (6 to 8 oz.)
3 tablespoons butter or margarine 1/4 cup brandy

1. Melt 3 tablespoons butter in medium saucepan over me medium heat. Add onion. Cook and stir until golden. Stir in stock, wine, and sugar.
Cook until reduced by half
2. Place pepper on sheet of waxed paper. Coat steaks with pepper on both sides, pressing pepper into steaks. Discard excess pepper.
3. Melt 3 Tablespoons butter in medium skillet over medium heat. Add steaks: Cook to desired doneness, Turning once.
Transfer steaks to heated platter, set aside and keep warm.
4. Remove skillet from heat: cool slightly. Add brandy. Heat gently over low heat. Remove from heat. Carefully ignite, using long wooden match. Let stand until flames die.
5. Add onion and butter mixture to brandy in skillet. Heat to boiling over medium heat, stirring constantly. Pour sauce over steaks.

This recipe was sent to me by Abowhunr
Venison Chili
Step one
2 lbs. ground venison
2 cloves garlic
1 chopped onion
Creole seasoning

Crush and chop 2 cloves of garlic and sauté in large skillet and then add 2 lbs ground venison and start to cook. When the meat is about halfway brown add the creole seasoning and the chopped onion and continue browning until done.
Step two
1 can Rotel
3 cans Tomato sauce + 1 can water
2 cans Pinto beans
1 can Kidney beans
1 can Sliced mushrooms
1/4 cup Honey
4 tablespoons chili powder
2 tablespoons salt

Place ingredients from step one into large sauce pan and place over medium low heat. Add the ingredients from step two and cook for two hours and then remove from heat and let sit for two hours.
For very hot chili use the Rotel with habaneros.

This recipe was sent to me by Treehopper
Venison Chile
3 lb ground venison
2 onion large
1 green pepper
3 sticks celery
4 hot peppers the hotter the better
2 whole tomatoes diced
1 tbsp black pepper
1 tbsp red pepper
1 tbsp chile powder
2 can tomato soup
3 can kidney beans
1 can tomato puree
5 tbsp red hot

Chop all veggies fine
Brown meat and drain off grease
Put all ingredients in pot cook on low heat 2 to 3 hours

This recipe was sent to me by
Garlic Studded Loin Of Venison With A Berry Reduction
2 pound venison loin, trimmed
10 cloves of garlic, peeled
2 tbs. olive oil
Salt
Fresh coarse black pepper
1 sweet potatoes, peeled, cut into curls and fried until golden brown
1 tbs. chopped fresh parsley leaves
Drizzle of olive oil
2 tbs. chopped garlic
2 cups assorted berries, washed and stemmed, (sliced if needed)
2 cups veal reduction
1 tbs. honey
2 tbs. butter

Make 10 slits in the loin. Stuff each slit with a garlic clove.
Rub the entire loin with olive oil. Season with salt and pepper.
Heat a large sauté pan, over medium heat. When the pan is hot, add the venison and sear for 5 to 6 minutes on each side.
Remove from the pan and let rest for a couple of minutes before slicing.
In a sauté pan over medium heat , add the oil.
When the pan is hot, add the shallots, garlic and berries.
Season with salt and pepper. Sauté for 2 minutes.
Add the reduction and bring to a boil. Reduce the heat to medium and simmer for 10 minutes. Using a hand-held blender puree until smooth.
Strain the sauce, discarding the seeds. Rinse out the saucepan and place the sauce back into the pan. Stir in the honey and whisk in the butter.
Yield: 6 to 8 servings

This recipe was sent to me by Bucksdoe aka Kris Doughty
Venison Chili
1 lb. ground venison
1 lb your favorite sausage
Brown meats together...
Drain and rinse all fat from meats.
Then add in large pot with:
2 cans tomato sauce
1 can light red kidney beans
1 pkg. William's chili seasoning mix...
You may also add:
1 large or two small cans of rotel tomatoes your choice of mild to hot..
my family adds ...mushrooms and green bell peppers to theres.... but we don't care for the taste.

Hope you like this... everyone else does so far.... I do add the rotel tomatoes..
if you don't like William's chili mix you can use your own spices... but I think it is that and the sausage that makes the taste! Enjoy...

This recipe was sent to me by Hoy from Junction,Texas
POSOLE con CARNE de Venado
2 pounds venison
2 tablespoons butter (more if needed)
1 can hominy
1/4 pound Velveeta cheese
1 can chopped chili Rotel
1 large onion
1 clove glaric
1 serrano (or other)pepper,finly chopped
1/4 teaspoon oregano
1/4 teaspoon comino
1 tablespoon chili powder
salt and pepper to taste
1 can beer (optional,but adds a good flavor)

Cut venison into very small pieces. Saute in butter until just brown: add onion and garlic and cook until onion begins to soften. Cover with water: add hominy, tomatoes and spices.Simmer for 30 minutes,then add cheese;allow to melt and stir till thoroughly blended. Freezes well. Serve with corn or flour tortillas. Hoy from Junction,Texas

SCHULTZ'S DEER HEART GRAVY
1 medium deer heart
Garlic, seasoned salt, pepper to taste
I can cream of mushroom soup
I small can mushrooms, drained
2-3 tablespoons cornstarch
(dissolved in 1/3 cup water)

Slice bottom 2/3 of hreat thin, and dice.
Season with garlic, seasoned salt, and pepper to taste.
Brown slightly in oil or margarine.
Add soup and mushrooms and simmer for 1 hour.
Thicken with 2-3 tablespoons cornstarch dissolved in 1/3 cup water.

Delicious over mashed potatoes or buttered noodles. Serves 4.

DEER HEART STEW
Carrots & celery,quartered (to boil with heart)
Deer heart
1 can V-8 juice
1 small can green peas
2 carrots, sliced
2 stalks celery, chopped
4 ozs. mushrooms
1 medium onion, chopped
Salt & pepper to taste

Boil whole heart for 15 minutes with quartered carrots and celery. Remove and dice heart, discarding carrots and celery.
Brown pieces of meat in a frying pan with butter. Place in a roaster with
1 can V-8 juice; 1 small can drained green peas; 1 medium chopped onion; 2
sliced carrots; 2 stalks chopped celery; 4 ozs.. drained mushrooms.
Salt and pepper to taste.
Cover and place in oven at 350º for 45 minutes.