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Kathy's Cookbook
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Wild Game Recipes

Fire arm season 2002
8ptbuck2002.jpg
Tooting my husbands horn a little here! Click here for more hunting pictures!

Easy Camp Stew
 
2 # cubed venison
2 T. margarine
1 large onion, chopped
1 green pepper diced
1 can whole kernal corn, with juice
1 can tomatoes
1 can kidney beans
1 T chili powder
1 tsp salt
Brown the venison.  Add onions and peppers, and simmer a few minutes.  Add rest of ingredients.  Simmer until meat is tender.  Serve with buttered noodles.  Serves 4-6

Grilled Venison Steak Marinade
 
1 1/2-2# venison steaks
1 tsp garlic salt
1 1/2 tsp ground ginger
1 chopped onion
3/4 cup vegetable oil
1/4 cup soy sauce
3 T. Honey
2 T. red wine vinegar
Combine venison and onions in bowl.  Combine rest of ingredients and pour over meat.  Marinade 5-10 hours in refrigerator.  The longer it marinades, the better the flavor. 
Grill steaks for a few minutes on each side.  WATCH CLOSE OR MEAT WILL OVER COOK AND BE TOUGH AND DRY!
 
 
 
Venison au Jus
 
2# thin sliced venison
2 strips bacon
1 onion chopped
4 oz mushrooms sliced
1/4 cup red wine vinegar
2 T. worchestershire
salt & pepper
Lawry's Seasoned Salt
Garlic powder all to taste
Fry bacon.  Remove and crumble bacon.  Brown meat, onions, and mushrooms in bacon drippings.  Add vinegar, bacon, worchestershire, and seasonings.  Reduce heat.  Simmer 30-40 minutes.  Add water if necessary to make juice.  Serve with rice and vegetables.  A nice crusty French bread goes well for dipping. 
 
 
Venison Sauce Piquante
 
2 # venison cubes
1/4# bacon
2 onions diced
1 green pepper diced
1 stalk celery diced
2 large tomatoes, chopped
8 ounces mushrooms
2 cloves garlic
juice of 1 lemon
1 6 oz tomato paste
1 tsp salt
1/2 tsp crushed red pepper
water
Fry bacon, drain.  Brown venison in bacon grease.  Remove.  Put 2 T flour in pan.  Stir and heat until brown.  Stir in tomato paste, lemon and 2 cups water.  Add onion, garlic, celery, pepper, tomato and mushrooms.  Simmer 30 minutes.  Add bacon and venison back to pan along with more water.  salt and pepper.  Simmer 4 hours.  Serve over rice.
 
 
 
Venison Parmesan
 
1 1/2 # boneless venison steak
1/4 to 1/2 tsp garlic salt
1/8 tsp pepper
1/2 cup dry Italian bread crumbs
1/2 grated Parmesan cheese
2 eggs
1/4 cup water
1/2 cup flour
1/4 cup olive or vegetable oil
1 1/2 cups spaghetti sauce
6 slices mozzarella cheese
Hot cooked noodles
Fresh snipped parsley, optional
Cut meat into 6 pieces.  Pound with a meat mallet to tenderize.  Sprinkle with garlic salt and pepper.  Combine bread crumbs and parmesan cheese in a bowl.  In another bowl beat eggs with water.  Dip both sides of meat into flour, then into egg mixture.  Press each side of meat into crumb mixture; refrigerate for 20 minutes.  Heat oil in large skillet, brown meat on both sides.  Place in a greased 13 x 9 baking pan.  Spoon 2 T spaghetti sauce over each piece.  Cover with mozzarella.  Top with remaining spaghetti sauce.  Bake uncovered, at 350* for 30 minutes or until meat is tender.  Serve over noodles  Garnish with parsley.
Makes 6 servings
 
 
Venison Mushrooms & Red wine
 
2 # venison cutlets cut 1/2" thick
2# fresh mushrooms
1/2 c. olive oil
1 6 oz can tomato paste
flour
2 cloves garlic minced
1 cup dry red wine
salt & pepper
Heat oil.  Salt and pepper venison.  Dredge in flour.  Brown meat.  Drain on paper towel.  Saute mushrooms and garlic.  Put meat back in pan.  Mix wine and tomato paste.  Stir into meat.  Cover and simmer 30 minutes. 
Makes 6 servings.
Serve over noodles, rice, or mashed potatoes
 
 
 
Venison Casserole
 
2# cubed venison
large onion, diced
cream mushroom soup
dry onion soup mix
small mushrooms
TB. Worcestershire sauce
1/2 cup water
1/3 cup flour
Add all ingredients to greased casserole (or crock pot) Bake 350* 2hours (or all day on low). Serve over rice or egg noodles.
 
 
Summer Sausage
 
4 # ground venison burger
1/4 cup Morton's Tender Quick Salt
mix and let stand in fridge 24 hours.
Add: 2 tsp. liquid smoke flavor
2 garlic minced fine
2 tsp. ground peppercorn
mix and roll into logs. (3-4). Wrap in foil. Poke holes in foil. Place on oven rack. Bake 225* 4 hours.
 
 
 
Marinated Venison
 
3-4# venison roast
1 package Adolph Meat Tenderizer
1 8oz. Kraft oil free dressing
Mix Adolph's to directions. Add dressing. Place in roaster pan. Pierce with fork. Pour marinade over roast. Bake uncovered 3 hours 350*. Slice return to gravy. Serve with French bread or Kaiser rolls.
 
 
Stuffed Venison Tenderloin
 
1 1/2 cup seasoned bread cubes
2 TB chopped onion
2 TB chopped green pepper
chicken broth
4 strips bacon
salt , pepper
garlic powder
350*. Cut pocket lengthwise along thickest side. Mix bread, onion, pepper with some broth to moisten. Stuff pocket. Season to taste. Wrap with bacon. Uncovered 1 hour.
 
 
 
Venison Sausage
 
30# meat: 15# venison 15# pork
5 oz. salt
4 1/2 TB pepper
3 1/2 TB mace
2 1/2 TB all spice
1/2 TB nutmeg
4 TB garlic powder
Grind meat twice. Add seasonings. Mix well. Refrigerate till next day. Make sausage in casings or bulk patties.