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Deer Exchange Program
Recipes for Deer
Venison Stew 4 lb venison, cut in 1-inch cubes 15 oz stewed tomatoes or 4 medium tomatoes, cubed 1 cup chopped onion 1 green pepper, chopped 1 lb fresh mushrooms, thinly sliced 4 cups beef broth 1/4 lb butter 1 cup flour salt and pepper Melt butter in large skillet over medium heat. Saute onion and pepper. Set aside. In the same skillet, saute mushrooms, set aside. Dredge venison in flour, salt and pepper. Brown on all sides over high heat in the same skillet. Place all ingredients in a crockpot and slow cook for 6 to 8 hours. Ground Deer Burger For excellent tasting ground venison burger, instead of tallow, grind in 1 pound of the most inexpensive, fattiest, smoke-flavored bacon strips you can find with 5 pounds of deer meat (trim). It's best to double-grind this mixture. Plain, lean deer burgers works well in tacos, spaghetti sauce and chili. Ground Jerky 3 lb ground venison 2 tsp Tenderquick 1 T salt 1 tsp onion powder 1 tsp garlic powder 1 tsp black pepper 1 or 2 T red pepper flakes 1/4 cup soy sauce 1/4 cup worcestershire sauce 2 tsp liquid smoke (optional) 1/4 cup honey (optional) 1/4 cup brown sugar (optional) Mix dry ingredients. Add wet ingredients, mix well and add to ground meat. Place between two layers of white freezer paper and flatten to 1/8 to 1/4 inch thick with a rolling pin. Let set for 15 minutes and then cut in strips with sharp scissors and place on dehydrator racks. A jerky shooter (like a caulk gun) works well also. Dry in a food dehydrator at 140 degrees for 8-10 hours. You can use an oven but you will need a wire mesh to hold the meat strips. Pot Roast / French Dip by Rachael 1 can beef consommé 1 can French onion soup 2 cans beef broth 3 cubes beef bouillon 3-4 lb venison roast Place all ingredients in crock pot. Cook on low for approximately 7-8 hours. To make French Dip sandwiches, increase beef broth by 2 cans. After cooking meat, shred venison. Toast hoagie buns, place meat on buns. Serve with broth (au jus) for dipping. Grilled Deer Loin The back straps or loins are one of the choicest cuts of meat and can be cooked many ways. A favorite is to cook on a hot grill to medium or medium rare. The grill should be hot enough to sear the outside. Bacon wrapped loins are wonderful as are whole loins which have been lightly seasoned. The center of the meat should be pink and moist when done. If cooked until it is gray, it will be dry and tough. Order a NEBRASKAland Wild Game Cookbook for $2
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