By Deer & Deer Hunting Staff
Many wild video game cookbooks function a bit on venison. during this cookbook, even if, each recipe demands venison. This choice of 301 venison recipes represents the mixed contributions of Bud Kilmartin, a deer hunter and camp cook dinner from long island, and over a hundred readers of Deer & Deer Hunting journal. if you want to feed a hungry bunch at deer camp, or serve precise visitors at your residence, glance no extra for inventive how you can organize hearty and scrumptious venison.
- Soups and Stews
- Heart and Liver
- Sauces and Gravies
- Main Dishes
- Ethnic Traditions
- Ground Venison
- Smoked Dishes
- Wines that compliment Venison
Read Online or Download 301 Venison Recipes: The Ultimate Deer Hunter's Cookbook PDF
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Additional resources for 301 Venison Recipes: The Ultimate Deer Hunter's Cookbook
Prepare a marinade sauce as follows: 1/4 cup soy sauce 1/4 cup Worcestershire sauce 1 clove garlic 2 teaspoon spicy mustard 1/4 cup vermouth (very dry) 1/4 cup vegetable oil Salt and pepper to taste Mix all ingredients thoroughly. These portions make one cup of marinade-enough for 2 pounds of meat. Cut the meat into 1-inch or 2-inch cubes and combine with the marinade and a generous helping of whole, fresh mushrooms. Let stand in the refrigerator for several hours. Place the meat on skewers, alternating with mushrooms and quarters of bell peppers, onions and tomatoes.
A staple of the pioneers and a tradition in deer camps, venison is wholesome and delicious. Some call it the “food of kings,” and the finest restaurants serve it with pride. Tasty venison results from proper handling from the moment you kill a deer to the time you place the packaged cuts in the freezer. Proper care includes field dressing, hanging, skinning, storage and butchering. Field Dressing Field dressing (gutting) a deer is an extremely important step in the handling of venison. Removing the paunch, intestines and other inedible internal tissue permits the deer’s body heat to dissipate quickly, thus cooling the meat.
Swale, Easton, MA Venison Pepper Steak 1-1/2 pounds leg steaks (no bones about 3/8-inch to 1/2-inch thick) 1/4 cup flour 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 cup shortening 1-3/4 cup water Medium can stewed tomatoes 1/2 cup onion, chopped 1/2 teaspoon garlic salt 1 tablespoon Kitchen Bouquet gravy sauce 1-1/2 teaspoon Worcestershire sauce 1 large green pepper, cut in strips Combine flour, salt and pepper. Coat leg steaks and brown in shortening in deep frying pan. Add tomatoes, water, onion, garlic salt and gravy base.