• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Venison Ideas

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • E *****
  • For stews, I like to make venison posole: dust the venison in salted masa
  • flour (the stuff you use to make corn tortillas) or in regular flour. Brown
  • in a little oil or butter, then remove while you saute the vegetables --
  • this little trick is one that Kim learned recently, and it makes a minor
  • but detectable difference, as the juices in the venison ahve a chance to
  • rest and collect (rather than evaporate and cook away) while you get the
  • vegetables started. The nest step is to cut red and green peppers and white
  • onions into large chunks; in my household, we use hot peppers (anchos,
  • guajillos, or others), though we've been known to use Bells and to add heat
  • at the table for the benefit of the kids. When the peppers and onions have
  • just been seared lightly for a couple of minutes, turn the heat down, add
  • the meat back in, and add a can of drained hominy. Add water or broth --
  • we'll use fresh stock if we've got it (had some in our winter vegetable
  • veloute soup last night -- parsnips, carrots, celery and a "Blushing
  • Maiden" pepper, cooked with rice, pureed and then thinned with cream and
  • stock -- great stuff!). Cook the posole for 30 to 45 minutes over low heat,
  • covered, to make the venison tender and moist. The purpose of browning the
  • meat in the masa or flour is that it lightly thickens the stock as it
  • cooks. I think some traditional recipes call for chopped tomatoes in the
  • posole, but I like the simplicity of venison, corn, and peppers. Obviously,
  • this is a thoroughly New World dish, and a delicious one. Additions: we
  • sometimes grind up a couple of juniper berries and add them to the posole,
  • along with a small hot red pepper for a little bite, ground up and added to
  • the masa. ANother dish would be chile colorado; I've made that with
  • buffalo, but I imagine it would also be good with venison. I've posted that
  • recipe before, but basically it's simple: cover dried red chiles with
  • boiling water, soak for 30-60 minutes, then puree. Add salt, pour over
  • cubes of venison, let stand covered overnight in the fridge. The next
  • evening, bring the venison and chiles to a boil, then reduce to a simmer
  • and cook slowly, covered for 45 minutes, then remove the cover, raise the
  • heat, and cook for 10-20 minutes to thicken the sauce. Serve with fresh
  • corn tortillas.
  • Recipe By :
  • From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 -0500
  • File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip


Recipe via Meal-Master (tm) v8.05

Title: Venison in Crockpot
Categories: None
Yield: 1 Servings

1 Venison roast ( any size
-that wil fit in your crock
-pot and any cut except the
-tender loin, of course!)
1 lb Slab bacon
1 pk Lipton onion soup
1 tb Ground sage
1 tb Curshed bacl pepper
2 cn Cream of Mushroom soup
1/4 c Sherry
1 tb Dried crushed red pepper
2 tb Worchestire sauce

Rub roast with sage and pepper. In order (and do not stir), place these
ingredients in crock pot. Roast, sprinkle with red pepper, onion soup mix,
worchestire sauce, and sherry. Layer bacon over meat and spread on the
cream of mushroom soup. Let cook on medium for 6 - 8 hours. I serve over
rice....This is to die for!...I have made it with a pork roast, but
substituted the amount of bacon, being that venison has almost no fat! so
go light on the bacon (I have even used bacon bits with the pork for the
low cholesteral ppl in the family.) It can even be adapted to add patatoes
onions and carrots....It is great on cold days.....

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