Download 301 Venison Recipes: The Ultimate Deer Hunter's Cookbook by Deer & Deer Hunting Staff PDF

By Deer & Deer Hunting Staff

Many wild video game cookbooks characteristic a bit on venison. during this cookbook, notwithstanding, 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 want to feed a hungry bunch at deer camp, or serve detailed site visitors at your residence, glance no extra for inventive how you can arrange hearty and scrumptious venison.

  • Steaks
  • Barbecue
  • Roasts
  • Ribs
  • Soups and Stews
  • Chili
  • Heart and Liver
  • Sauces and Gravies
  • Main Dishes
  • Ethnic Traditions
  • Ground Venison
  • Sausage
  • Jerky
  • Smoked Dishes
  • Marinades
  • Appetizers
  • Wines that compliment Venison

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Additional resources for 301 Venison Recipes: The Ultimate Deer Hunter's Cookbook

Example text

Brown in 10 to 12 inch skillet with butter or shortening. Add mushrooms, diced onion and garlic powder to venison in skillet. Mix barbecue sauce, honey, cayenne and jalapeno peppers in a large bowl. Mix well. Pour sauce mix in skillet and cook until meat is thoroughly cooked. stirring occasionally. Boil about 6 cups of water in large pot. Add noodles and cook as directed on package. Drain noodles. Serve over noodles. —Lonny R. Robertson, McDonald, PA Smothered Steak 2 to 3 pounds round steak 1/2 cup water 1/3 cup all purpose flour 1/3 cup all purpose flour 1 envelope (1-1/2 ounce) dry onion soup mix 3 tablespoons vegetable oil 2 10-1/2 ounce cream of mushroom soup Sprinkle flour on one side of meat, pound in.

Meanwhile, cook onions, green pepper and mushrooms). Pile on steaks. —Mary Scott, Rochester, NH Venison Loins In Gravy 1 pound venison cut 1/2-inch to 1-inch thick 1/3 cup margarine 2 tablespoons vegetable oil 3/4 cup flour 1 teaspoon salt 1 tablespoon black pepper 1 teaspoon garlic powder 1 (4 ounce) can mushrooms, drained 1 10-1/2 ounce can cream of mushroom soup 1 can water Rinse venison with cold water and drain well. Mix remaining dry ingredients in a bowl large enough so the venison can be added.

Cover with plenty of water and boil slow until meat is done. Let meat cool. Slice meat into small chunks, then using your fingers, shread the meat into small pieces. Place meat in large mixing bowl and pour the onion soup mix over it and mix well. Next pour the barbecue sauce over the mixture. Take each bottle and rinse with about 1/3 bottle of water and pour over the mixture. Stir this up real good. Place in crock pot and simmer on high for about 2 hours, then turn to low and simmer for about 2 hours more.

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