Post by annrms on Nov 19, 2022 7:13:00 GMT -5
Bill opted to get ground venison and steaks and chops instead of larger cuts. All of these recipes can also be made with ground beef, pork, or turkey, of course. Using the ground meat mixture, you can make stuffed peppers, pasta shells, etc.Venison Pie
1 lb. Ground venison
1 lb. Ground pork
1 Cream of Mushroom or Onion soup
Black pepper, to taste
Granulated garlic, to taste
2 pie crusts
Cook the venison, breaking it up as it cooks in a non-stick pan.
Cook the pork same way, but drain if overly moist.
Mix venison and pork with the soup. Line a pie plate with bottom crust. Spoon in the venison mixture. Place on top crust, crimp and vent.
Bake at 375° for 40-45 minutes. Middle rack...
Twice I've added mincemeat to this recipe.
1 cup well rinsed (to remove the sugar) and well drained.
Venison Meatloaf
LLBean Game & Fish Cookbook
4 slices bread moistened with milk
1 egg, beaten
1 1/2 pounds ground venison
1/4 pound ground pork
1/4 pound ground veal
1 medium onion, chopped fine
1/2 green pepper, chopped fine
2 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 teaspoon crushed fennel seed
1 tablespoon oregano
1 tablespoon basil
6 rounded tablespoons grated Parmesan
2 cans of cream of mushroom soup
flour
1 cup water or stock
6 potatoes, quartered
Squeeze most of the milk from the bread, tear into pieces and whip the egg into it. In a large bowl mix the meats using clean hands. Add the egg/bread mixture and the rest of the ingredients except the mushroom soup, water, flour, and potatoes.
Turn mix into a roasting pan and shape into an oblong. Dust with flour. Stir the soup, water together and pour over the loaf. Cover and bake for 1 1/2 hours in a 350° oven. After 30 minutes put the potato quarters around the loaf, re-cover the pan, and finish out the time.(To darken the "gravy" add some Kitchen bouquet.)
My Venison Stroganoff
Ground venison
Cream of mushroom soup
Sautéed sliced mushrooms
Sautéed diced onion
Marsala wine
Sour cream, to taste
Cook and mix together. Season to taste. Stir in sour cream. Reheat but do not boil. Serve with noodles.
Sautéed Boneless Chops
Melt butter and oil in non-stick skillet
Cook meat to desired doneness. Remove to plate, tent with foil.
To pan juices, add a dollop of Dijon, a splash of Marsala, sherry, brandy, or red wine. Cook, scraping up brown bits. Season with salt and pepper. Serve over meat.
