Deer Season Entertaining - Easy Venison Recipes

If you live anywhere near a hunter or hunting area, then chances are you walk up to get some deer meat. There are some great, easy recipes besides the old, good-deer chili, deer stew, deer roast with vegetables, deer stroganoff, grilled game or chicken fillets fried venison steak with gravy and mashed potatoes.

Deer Jerky

They are not a true deer connoisseur, if you have tried to make your own deer jerky too. You did not have a dehydrator, you can guarantee yourOven, set at 200-250, can be put out with a hot pad in the oven door to the humid air. It can be anywhere from 5-10 hours, depending on how chewy you want it. You can use the meat from the ribs, flank steaks and the scrap meat that does not end the ground in hamburger or sausage for this. Note that the meat is beginning to end about half or two thirds less after drying. Marinate ¼ inch strips and pieces overnight, in some liquid smoke, Tabasco sauce, WorcestershireSauce, soy sauce, a little seasoning salt, garlic powder and onion powder. The next day, spread meat on wire rack, with foil and put it in the oven until done, 5-10 hours.

A light starter is Wild Cherry Spread

1 pkg. crushed softened cream cheese, ¼ to ½ cup dried cherries or pie or fresh application and remnants game boiled, roasted or ground, (and a few red pepper flakes if desired for heat) and spread on crackers.

Hirsch-roll-ups are another easy appetizer

EasySlice steaks with the grain to make thin breakfast steaks. Roll around two or three asparagus and scallions, or one of each safe and comfortable with a damp toothpick and throw on the grill, until the meat turns brown.

Deer Roast Pizza is an easy to leftover food

Get in, cooked, prepared pizza dough, or use a loaf of bread, pita bread or French, divided. Mix 1 pkg. softened cream cheese with a tablespoon each of: horseradish sauce, ranch dressing, Italian dressing and spread on pizza doughor bread. Top with leftover cooked ground venison or wild game, such as onions, peppers, olives or mushrooms, you want to bake the top with Italian blend or mozzarella cheese melts at 350 until golden brown and cheese.

Kipfel Venison Lasagna pie

Take 2 rolls of crescents and open on a pizza or pan (large round baking pan), spread with tips outward, make like a sun. Mix: ½ kilo of venison, ½ pound of sausage, tomato sauce, onions, peppers and green and black olives, and a Pack of dry ranch dressing, prepared statements. When mixed, in the middle of the "Sun", top with grated cheese, fold all the points in the middle, and bake at 375 until golden brown and inside is bubbly.

Venison Cottage Cheese Pie

Mix 1 pound ground venison, mushrooms and onions together and put in a 9 "frozen pie shell. In a separate bowl, 2 eggs and 1 cup of cottage cheese and pour over the top of the meat mixture. Preheat oven at 350 for 30-40 minutes, until> Set top or mix that makes it golden brown.

Whether you're an avid hunter or just someone to offer a hunter you are sure to impress somebody enjoys wild with these simple recipes.

Venison Country Pepper Steak

Deer hunting season is over and treat the game dishes. What do you do? Here's what to do my hunter. The game should be to age for 10-14 days hiding in the temperature between 35-42 degrees to the left, without the prior processing. If the temperature is warmer than the meat cut and chilled, preserved in jars or frozen. Some is ground up for burgers. Some is made in the sausage be cut for steak and roasts.

The fillets, rarely makes it into the freezer, as the simplestand quickest to cook. I cut them into 1-inch pieces, butterfly it and cook it with onions and mushrooms. Deer burger with ground pork mixed delicious. I have never frozen mix the two together before freezing, such as game will last longer than pork. I mix them just before cooking. Spicy sausage meat to put into the case and hung to dry overnight before smoking. The heart and liver are used as well, nothing is lost.

I cook wild game for many years. I have dozens of provenRecipes and methods. In this way, is one of my favorites. I have the round steaks in the pan, pour buttermilk over are completely covered and let it marinate overnight or longer in the refrigerator. The next day, drain off the buttermilk and transfer the steaks with seasoned flour. I dice a few pieces of bacon and brown it in my cast iron pan. I add a few cloves of garlic and then I cut the steaks and brown and top with sweet onions into thin slices. So, I sliced red, green and yellow peppers into stripsand layer them on top. Sometimes I add sliced mushrooms. Last I pour dark beer over the whole works, replace the cover and bake in oven at 350 degrees for about an hour.

The buttermilk is the steaks tender and you can cut with a fork. This marinade is perfect for grilling too.

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