![]() Welcome to Cookin' With SusieQ's Venison Skillet/Stir-Fry Recipes. Please send me your recipes. Skillet/Stir-Fry Recipes BoBo's Own Tex-Mex Venison 2 to 3 lbs. venison tenderloin or boneless steak cut in 1" cubes. Brown meat in large cast iron skillet Add 2 12 oz. tins corn niblets 1 cup shredded cabbage 1 28 oz. btl. of hot or mild salsa-reduce Heat and simmer for 30 mins. Serve over baked potato, boiled rice or pasta. BoBo Bob's Camp Favorite Ingredients: FOR VENISON MEATBALLS Butch Oneal Original Quick fry/brown venison (preferably backstraps) to contain juices. Take two 14 oz (or more dependent on how much venison) cans of manwich sandwich sauce and pour over the venison. Thin to your desire by adding beer or water. Add sliced onions Salt and pepper to taste and simmer for about 20-30 minutes and enjoy. It will melt in your mouth. Spices for taste is only limited to Your imagination. Venison Sushimi (try this one at your own risk) Cut venison into paper thin strips of about 1"x2" long. Add crushed garlic and Japanese pickled ginger. Eat.... "When in Japan do as the Japanese do." (Jim was stationed in Japan and Tracy is his wife.) This recipe was sent to me by Cole Young. Venison Stir Fry (It's quick and easy!!) 2 tbs. oil 1 tender loin from deer 2 cloves garlic 1 large onion 1 green pepper 20-30 mushrooms 1 cup broccoli 1 cup cauliflower 2 tbs. corn starch 1/2 cup brown sugar 4 tbs. soy sauce 2 tbs. Stir fry sauce Mix oil, garlic (chopped), onion and thinly sliced deer into a hot wok. Cook meat until almost done and remove. Add remaining veg. with some water to steam them. Mix starch, sugar, soy and stir fry sauce with a cup of water. Keep on side. Add meat to veg and cook for 5 min. Add sauce and stir often. sauce should thicken nicely. Poor over rice or noodles!! Very Yummy!! This recipe was sent to me by Butch O'Neal Pepper Steak You need a frying pan with a tight lid for this one. 2 lbs of moose, caribou or deer steaks, cut into about 1/2" by 3" strips. 1/4 cup vegetable oil 1 large onion sliced or chopped 1 clove of garlic, minced 2 tablespoons of soy sauce 1 teaspoon salt Pepper to taste 1/2 cup water 1 large green pepper, cut in strips Either an 8 oz can of mushrooms or a cup of fresh ones, sliced 1 16 oz can of tomatoes 1 tablespoon of cornstarch mixed in 3/4 cup of water Brown the meat in the frying pan in the oil, add the onion and garlic and sauté until transparent. Add the soy sauce, salt , pepper, and water. Cover and cook over low heat for about 45 minutes. Add the remainder of the ingredients and simmer for about 10 minutes. Serve over rice or potatoes. Enjoy. These recipes were sent to me by Robert Gililland (crpedm). Chicken Fried Venison Cut thin slice strips of venison just bigger than a silver dollar, tenderize, Bread w/flour, more pepper than salt. You can use garlic salt too. Fry in a pan. Good stuff and easy! Venison Fajitas Brown venison meat, then sauté veggies in butter until desired tenderness, add Lowreys mix to browned venison and required water and cooking instructions on back of packet. Add veggies at the end. Serve on tortillas with toppings. (when in doubt go by the instructions on back of Lowreys packet). This recipe was submitted by Marian (Lady Hunter) Sweet and Sour Venison 2 lbs. Deer meat, cubed or sliced into strips (as if you were going to stir fry) Flour Salt & Pepper Cooking Oil 1 1/2 C. water 3/4 C. ketchup 1/4 + C. brown sugar (depending upon how sweet you like it) 1/2 C. vinegar l 1/2 tbs. Worcestershire sauce 1 l/2 tsp. salt 1 1/2 C. chopped onion Dredge steak in flour, salt & pepper, and brown in a small amount
of oil.
This recipe was submitted by Dan Hair A Venison Supper Cut venison roast into steaks (approx. 3/8" thick). Put one tablespoon of vegetable oil in electric skillet set at 350 deg. Place steaks in skillet. Put two 4-5oz cans of mushroom stems and pieces in skillet (including juice). Cut one onion (preferable a Videllya) into small pieces and put in with venison and mushrooms. Add seasoning salt. Add Worcestershire sauce (about two ounces). Cover and cook for about 10-15 minutes. If juice is gone you have overcooked it Cooking with ground venison I have been taking and consuming deer for approximately 20 yrs. There are a lot of fine recipes out there and there are some bad ones. What few realize is that ground venison can be very mild and used like beef in any of their favorite recipes that would normally call for beef. i.e. Spaghetti sauce, lasagna, etc. The trick is to brown 1 lb. venison with approx. 1/4 tsp. black pepper, 1/8 tsp. garlic powder( or 1/2 clove fresh), and a pinch of salt. When browned drain and rinse the meat quickly in a colander under HOT running water. Then proceed to use it just like beef . The taste is very mild, The fat content very low, and the enjoyment is immense. Venison Steak Take the meat that ye choose to cook and cut it into strips bout 1 1/2 to 2 inches long and a quarter of and inch thick. then ye cut up some green peppers onions or any vegetables ye like and cut them up just like the meat Then put it in a frying pan and add four tablespoons of olive oil and cook it on medium on yer range and cook till the meet is brown. Put over rice or on bread and eat. This recipe was submitted by Steve-Jo Rarey Venison in Mushroom Gravy over Wild Rice 4 packages of venison steak A couple cups of 2% milk 3 packages of mushroom gravy mix (I used schilling last time and it worked great) 2 pounds of Morel mushrooms, Yes 2 pounds! (wild is better, but for the sake of practicality I use store bought) Garlic salt Virgin olive oil Enough wild rice to serve 6 Salt & pepper as needed. Prepare your venison steaks by thoroughly cleaning them. These tips were submitted by Mic Venison and Rabbit Tips My favorite cut of venison is the steak, and since I butcher the deer myself, I am able to utilize the majority of it in this manner. One of the main reasons that I like the steak cut so much, is because I have found a very simple preparation for the meat, which allows it's fantastic flavor and texture to really come thru. It also works very well on wild rabbit. Italian dressing..... I told you it was simple. I prefer Good Seasons Zesty. I simply marinate the steaks overnight, poking some holes into them, flipping once, and allowing the Italian dressing to cover them completely. Then a few minutes on a hot grill, on each side..It is really, really good. I like it mostly because it does not cover up the great taste and texture of venison. If you would attempt this method of cooking with a regular venison steak, it would be very tough and dry. But if marinated first in Italian Dressing, the oils in the dressing protect the meat and actually seal in it's juices. It works great for rabbit as well. In this situation, I take a sharp knife and either stab or slice small slits in the outer muscle layer of the meat. This allows the dressing to really work its way through the muscle tissue. Then again, just a few minutes on the grill, on each side, and you have the moistest, sweetest wild rabbit you have ever tasted. One side note.. You can adjust the recipe on the dressing if you use the packets of spices from Good Seasons, where you mix it yourself in a cruet. I occasionally use balsamic vinegar instead of regular vinegar to give a little different taste. Or add a little Worcestershire Sauce for an added zing. Again, you all probably think that this is a lame recipe. In my house, my wife does not touch this meat. I like it because it is simple, fast, and really brings out the excellent qualities of the meat. Give it a try, and I think you will be sold. The longer you can marinate it the better.. I have done it for 3-4 days already..Outstanding!!! Marinated Deer 2 bottles beer your choice Half a cup soy sauce 3 tsp. of Worcestershire Sauce 2 tsp. garlic salt 2 tsp. of mustard 2 tsp. onion powder Combine all ingredients pour over sliced venison. This recipe was sent to me by Breeezy Southwestern Backstrap 2 lbs deer backstrap, or loin 1 small package McCormick's Southwest Meat Marinade 2 tablespoons water 2 tablespoons white vinegar 1/4 cup vegetable oil Mix all ingredients, except backstrap, thoroughly in a glass or plastic container. Add backstrap and mix in well. These are the directions on the back of the package. It is a little spicy, it tenderizes the meat, and it's delicious! These recipes were sent to me by Nova Venison, Pan-fried Prepare as for broiling. Before placing in fry pan, add two tbs. oil or fat and an onion - stuck with three or four cloves. Roll onion around pan to let the fat absorb the flavor, then add chops or steaks, Pan should be hot enough to brown the onion quickly. Sear meat quickly on both sides, then break up onion and cut down heat. Baste onion and meat with any liquid in pan and remove to serving plate. Add jelly or jam to top of meat, along with onions. Remove cloves. Venison, Sautéed Venison, Swiss Steak Drain meat from marinade and cut into serving pieces. Dip in flour, salt, pepper, cinnamon, oregano - well mixed - and pound with a mallet until flour absorbed. Sear quickly in hot fat and reduce heat. Add onions, green pepper, celery, tomatoes and liquid. Simmer for one hour. Tastey Venison Surprise 2-3 lbs venison steak 1 can mushroom soup Cooking oil 8 oz. fresh sliced mushrooms Salt & pepper Water Salt and pepper venison. In a large skillet, brown the meat in oil. This recipe was sent to me by Ted Venison Swiss Steak 2 1/2 lbs of Venison 1/2 teaspoon salt 1/2 cup flour dash of pepper 2 tablespoons of butter or margarine 1/2 cup green pepper, chopped 1/2 cup chopped onions 1 1/2 cup water 1 small can tomato paste 1 tablespoon bead molasses Trim all fat from venison. Roll meat in salt, pepper and flour. Brown meat in margarine in frying pan. Add water, tomato paste, bead molasses, green peppers and onions. Bring to a simmer stirring frequently. Lower temperature and let simmer for about 2 hours, stirring occasionally. Serve piping hot boiled parsley potatoes. Red Whiskey Deer Chops 6 venison chops 3/4" thick 1 tsp. hot mustard 1 onion, finely chopped Dash of Worcestershire sauce Tarragon vinegar Chili sauce Dash of tabasco sauce 1/2 cup bourbon whiskey Cover chops with onion. Add vinegar to cover chops by 1/4" in an iron
Cajun Cabbage This is a favorite at the camp. 1 lb Deer sausage( Breakfast Style) 1 medium head of Cabbage (chopped) 1 can Rotel Tomatoes ( I prefer 2 and I like the diced style) 1 Onion diced 1 seasoned Black Iron Skillet Sauté the onion, then brown the sausage. Add the cabbage and Rotel tomatoes, cover and reduce heat to a simmer. When the cabbage is tender it's time to eat. I like it with cornbread. This recipe was sent to me by Drjoedawg Mustard Fried Backstraps (or other cut) Frenches mustard Flour Salt Pepper 1 teaspoon soy or allegro Mix mustard with soy sauce. Coat meat (cubed is my favorite). Coat with flour and salt, pepper while cooking. Fry in any oil. 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 garlic 1 serrano (or other) pepper, finely 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 and sauté 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 tillthoroughly blended. Freezes well. Serve with corn or flour tortillas DEER HEART IN SKILLET 1 deer heart, diced into small pieces 1/2 teaspoon salt 1/4 cup flour 3 tablespoons butter I can (8 oz.) mushrooms 1 can (103/4 oz.) chicken broth 1 teaspoon instant minced onion I teaspoon minced parsley Add salt to flour and place in bag. Shake deer heart pieces until well Italian Chops 4 to 6 Venison chops 1 tps olive oil salt & pepper 2 cloves garlic minced 1 med onion chopped 2 blanched tomatoes 18 oz can spagh. sauce 2 tbs oregano 2 tbs parsley 2 tbs italian seasoning 6oz mushrooms sliced. Saute garlic in oil. add chops.
This recipe is from Jeff Christainson (Hunt4Life) Venison Marsala 1 1/2 pounds venison, backstrap or tenderloin sliced 1/4 inch thick
Trim meat and cut into 1/4 inch slices.
This recipe is from D. Mawyer Venison & Onion Stir Fry 2-3 lbs venison stew meat, roast or shoulder Ter Cover venison with water, add sage and salt and pepper. simmer until very tender and meat falls off the bone if not deboned. Remove meat from pot and shred with a fork. Add coarsley chopped onions, salt and pepper to taste and coat mixture with flour. Brown quickly in vegetable oil and serve. | Top | Email
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