SPOON VENISON

Spoon Venison

1 T. olive oil
2 lbs. venison shoulder steaks
1 T. minced garlic
1 medium onion, chopped
1 lb. mushrooms, sliced, or 2 (7-oz) cans mushrooms, drained1 c. red wine
1 c. chicken stock
1 (16-oz) can tomato sauce
1/2 tsp. Cajun seasoning, or to taste
1 sprig rosemary
6 leaves of fresh basil, minced, or 1/2 tsp. dried basil

Heat olive oil in a cast-iron Dutch oven over medium-high heat; sear venison on each side. Remove meat, and set aside.

Brown garlic, onion, and mushrooms in remaining oil. Stir in wine and next 4 ingredients. Bring to a boil; add seared venison, and return to a boil.

Cover, and bake in a 325 degree oven for about 2 hours. Remove from oven, and remove rosemary, if desired. Stir in basil, replace cover, and let stand in Dutch oven for 5 to 10 minutes before serving.

VENISON ROULADES

Venison Roulades

6 6 oz. Slices of venison round steak
1 tsp Dijon mustard
½ tsp. Curry powder
½ tsp white pepper
pinch of salt
1/4 tsp. Paprika
1 1b. Fresh spinach, cooked and drained (or use 1 lb. Frozen, squeezed of excess juices)
1 medium onion, finely chopped
5 fresh mushrooms, finely chopped
3/4 cup seasoned bread crumbs
1 tsp. Lemon juice
1 tsp. Flour
½ cup red wine
1/4 cup beef stock
1 bay leaf. 

Preheat oven to 400 degrees. Flatten each piece of steak. Mix Dijon mustard, 1/4 tsp. Curry powder, 14 tsp white pepper, salt and paprika into a rub. Spread rub over each piece of meat and set aside. Combine spinach, onions, mushrooms, bread crumbs 1/4 tsp curry powder, lemon juice and 1/4 tsp white pepper an toss until all ingredients are mixed. Spread mixture over each slice of steak. Roll to form roulades and secure with heavy toothpick. 

Place in an9 x 12 baking dish. Combine flour wine, stock and bay leaf in a small bowl. Mix thoroughly and pour over roulades. Bake at 400 for 45 minutes, basting once or twice during cooking. Serves 6.

FRIED VENISON

FRIED VENISON

Batter:

2 cups flour

13/4 cups milk

3 teaspoons salt

1/4 teaspoon red pepper

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

In a medium sized bowl  ix flour and mild together with a whisk until all lumps are out.  Add salt, red and black pepper and garlic.  Mix well.

Shaking flour:

4 cups flour

2 teaspoons paprika 

Place flour and paprika in a plastic bag and mix well for shaking.

Oil--1-2 inches deep In a pot

1-11/4 pounds venison backstrap

Slice backstrap in 1/4 inch slices.  Pound each slice with a meat tenderizing mallet.  Dip venison in batter with a fork until completely covered.  Drop into bag with flour and shake well.  Preheat oil in a skillet on n medium high setting.  Drop the floured venison into the hot oil and fry until golden brown.  Drain meat on a paper towel and serve hot.  When cooking a lot of venison, the "shaking flour" will become very lumpy.  Sift to remove lumps and add more flour as needed.  This is delicious witha cream gravy made with the browned particles left in the skillet after frying.

Gravy

4 rounded Tbsp. flour

3/4 cup water

2 cups milk

1 teaspoon salt

1/2 teaspoon black pepper

Using the Sam skillet, pour off excess oil, leaving browned particles and approximately 3 Tablespoons oil.  Turn burner to medium-high and add flour, stirring constantly, until medium brown.  Add water and milk and continue stirring with a whisk.  Turn heat to low and cook until thick. Add salt and pepper to taste and serne immediately.  Serves 8.

VENISON ROAST WITH CLARET MARINADE

VENISON ROAST WITH CLARET MARINADE

1 cup olive oil
2 cups claret
1 jigger gin
2cloves garlic
1 onion
1 teaspoon salt
6 crushed peppercorns

Place roast in large container, bowl or crock. Blend remaining ingredients and pour marinade over roast. Put bowl in a cool place to stand for 2-4 days. Turn meat twice a day. Wen ready to cook drain meat, save and save liquid. Dry and season with salt and pepper. Put roast in oven T 450° for 15 minutes. Lower heat to 325°. Cover pan, baste with liquid marinade every 20 minutes. Remove roast when cooked to your liking.

You may add flour in pan for gravy. For well done roast cook 25-30 minutes per pound or until fork tender. Serves 8 to 10.

ROASTED VENISON

ROASTED VENISON

Marinade:

1 cup vinegar

Enough water to cover roast

Venison roast

Salt and pepper

1/2 chopped bell pepper

4-5 toes of galic

Approximately 1/2 cup flour

Oil

1 envelope dry onion soup mix

11/2 cups water

Place roast in large container with marinade and place in refrigerator overnight.  Wash meat under cold water to draw all of the blood out of the meat.  Pat dry and stuff with garlic and beak pepper.  Salt and pepper roast and roll in flour. Ontopof stove heat enough oil to cover the bottom of a heavy roasting pan and brown roast on all sides.  Sprinkle dry onion soup mix over the roast and add approximately 11/2 cups water to make gravy. Bake covered at 350° for about 31/2-4 hours or until fork tender.  Baste roast with gravy while cooking.  Servers 8-10.

VENISON MARINADE

VENISON MARINADE

1 1/2 cups oil

3/4 cup soy sauce

1/2 cup Worcestershire sauce

2 Tbsp. dry mustard

1/3 cup vinegar

1 Tbsp. pepper

 1 1/4 teaspoons salt

1 teaspoon parsley

1/3 cup lemon juice

1 teaspoon garlic powder

Add ingredients together in sequence, as listed, in large bowl.  Stir well, pour over venison, and allow to marinade 24 hours in the refrigerator.  This marinade may be used on venison that is to be barbecued or roasted in the oven.  If venison is barbecued, the venison may be basted with the   

Marinade as it cooks on the pit.