Venison
Deer Tenderloin in Wine
1 tenderloin cut in 4 pieces 2 cups olive oil
1 cup red wine 2 small onions, chopped
1 carrot, sliced 4 bay leaves
8 peppercorns 1 tablespoon chopped parsley
1/4 pound butter 1/4 cup strong black coffee
1/4 cup red wine
Let meat marinate for 4 hours in mixture of oil, wine, onions, and carrots, bay leaves, and peppercorns. Drain, dry, and cook it in some of the butter, rare to medium. Meanwhile, melt remaining butter over high heat until it begins to brown, then add coffee and red wine. Simmer slowly until sauce turns a rich dark color. Pour it over steaks and serve on heated plates at once.
Swiss-Fried Venison Steak
1 pound steak- 1 inch thick 1/4 cup flour
1/4 teaspoon pepper 3 tablespoons fat
1 cup water 1 teaspoon salt
3 tablespoons chopped onion 3 tablespoons tomato
sauce or catsup
Wipe steak, pound flour into meat on both sides. Sprinkle with salt and pepper, heat fat in frying pan, brown on both sides. Add rest of ingredients, cover and boil 3 minutes. Then bake at 325 degrees for 1 hour, basting often.
Venison Stroganoff
2 pounds venison 1 pint sour cream
1/2 cup butter 1 large onion
1 pound fresh mushrooms 1 tablespoon salad oil
1/2 teaspoon pepper 1 teaspoon salt
1 small can tomato sauce 1 tablespoon flour
1 lemon (juice)
Cut venison in strips 1.5 inches long and 1/2 inch thick. Put in a deep plate, sprinkle with lemon juice, oil and pepper. Cover and let stand for 10 minutes. Chop onion finely, fry in deep pan with butter until brown. Add meat, turning continually until brown. Add the sliced mushrooms, which have been browned separately. Mix flour, sour cream, and tomato sauce thoroughly, add salt, and pour over meat. Let simmer on low fire for about 5 or 10 minutes or until sauce becomes thick.
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