Posted in Homestead Kitchen
Venison Recipes
For all you ladies with hunters in the family!
Deer Steaks with Potatoes and Sauerkraut
Marinate steaks in 1/3 c oil, 2 T red wine vinegar, 1T sugar, 1 T soy sauce, 1T Worchestershire sauce, 1 t sesame oil, 1 t hot pepper sauce, 2 cloves garlic that have been quartered, lots of pepper. Marinate for at least two hours, if possible overnight.
Put marinated steaks, baby carrots, red potatoes, onion and 1 big can/jar or rinsed sauerkraut in a large dutch oven over medium low heat. When it begins to boil cover and turn down heat to simmer. Simmer for 60-70 minutes or until deer is cooked through and veggies are done.
Venison Meatloaf
1 LB ground venison
1/2 LB ground pork or sausage
1 large brown egg
1/2 c dried bread crumbs
1/2 T chopped onions
1 1/2 t canning salt
1 c sweet milk
Beat egg, add sweet milk and bread crumbs. Mix thoroughly with the meat and seasonings. Bake for one hour in a buttered pan at 350 degrees F. Adding the pork will add flavor and tenderness to the loaf
Venison Roast
deer shoulder, loin, or roast
bacon strips or beef suet
canning salt, black or lemon pepper to taste
Season the cut of meat with salt and pepper and place on a rack in an
uncovered pan, fat side up. Do not add water and do not cover the pan.
Extra fat such as bacon or suet may be added. Roast in a slow oven, 300
to 350 degrees F. Allow 20 to 25-minutes per pound for cooking. Turning the roast aids in uniform cooking and the blending of flavors
Venison Sausage
For every 10 lbs of ground venison:
5 tsp. ground thyme
1 Tbsp. coarse ground black pepper
2 tsp. crushed red pepper flakes
3 Tbsp. rubbed sage
5 tsp. marjoram
5 tsp. coriander
4 Tbsp. salt
1/4 cup brown sugar
1 pound of pork fat
Add spices to fine ground venison and mix well by working through thoroughly with your hands. Package sausage in bulk 1 lb. packages or make out individual sausage patties and layer wax paper between patties. Sausage is at its peak flavor after 2 weeks in the freezer. It gives the spices time to permeate and flavor the meat. Keeps well in the freezer, if well wrapped, for up to one year.
