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Page last updated:
02/16/2006 04:02 AM
Venison and Cream Cheese
Hors d'oeuvres an electric mixer until smooth. Add the milk, beat until smooth. Stir in the venison, pepper and salt. Roll out the dough on a lightly floured surface into one large rectangle. Roll as thin as possible without tearing. Cut the dough into 2-1/2 inch squares, place a spoonful of the venison mixture into each square. Fold over and press the edges together. Place on cookie sheet. Bake at 350-degrees for 15 minutes or until golden brown.
Spicy Deer Burgers with Lime Mayo 1/3 cup Mayonnaise 1 teaspoon Lime Juice 1 teaspoon Dijon Mustard 1/2 teaspoon Grated Lime Peel 2 pounds Ground Venison 1/3 cup Green Onions 2 tablespoon Jalapeno Peppers 1 Egg Salt Pepper 8 ounce Hot Pepper jack Cheese 8 Steak Buns Lettuce Sliced Tomato Hickory Wood Chips
Directions: Soak hickory chips in water. In small mixing bowl combine mayonnaise, lime juice, mustard and lime peel. Cover and chill. In large mixing bowl combine ground venison, diced onion, finely chopped jalapeno peppers, beaten egg and salt and pepper to taste. Mix well and shape into eight patties. Sprinkle drained hickory chips over hot coals and grill burgers for 15-18 minutes or until they are done to your liking. Try to turn the burgers only once during grilling. Top each burger with a slice of pepper jack cheese and grill until cheese melts. Toast steak buns on grill. Put a nice leaf of lettuce on bottom bun. Add burger and cheese. Top with slice of tomato and nice dollop of lime mayo. Serve top bun next to burger on plate.
Venison Steaks in Mushroom Sauce 4 Venison steaks, cut in serving pieces flour to coat steaks 1/2 Stick butter 1 Can cream mushroom soup 1 (4-ounce) can sliced mushrooms, drained 10 ounce milk
Dust both sides of the venison pieces with flour. Melt butter in a large skillet, over medium high heat, add the meat and brown on both sides. While the steak is browning, in a bowl combine the soup, mushrooms, and milk and mix until well blended. Pour the mixture over the browned meat and simmer for 20 minutes. Stirring occasionally. Add more milk and reduce the heat if the sauce becomes to thick. Serves: 4
2 pounds ground venison 1 teaspoon dry mustard 1/2 teaspoon thyme 1/2 teaspoon black pepper 1/4 teaspoon garlic pepper 1/2 teaspoon onion powder 1 (16-ounce) can stewed tomatoes 1 pound bacon, fried and crumbled 3/4 cup saltine crackers, crushed finely 1 cup bell pepper, chopped 1 small onion, chopped 2 eggs, beaten
Preheat the oven to 300-degrees. In a large bowl combine all of the ingredients. Mix well. Shape the mixture into a loaf and place in a large baking dish. Cover with foil and bake for 2 hours, checking every 30 minutes. Drain off any excess fat and continue baking until 2 hours are up. Serves: 4 to 6.
1-1/2 pounds ground venison 1/3 cup fresh bread crumbs 1/3 cup green onion, finely chopped 1/4 cup catsup 1 egg 1/4 teaspoon salt 1/4 teaspoon basil 1/8 teaspoon pepper
In a bowl combine all of the ingredients. Mix well. Shape into 36 meatballs. Place the meatballs into a 9 x 13-inch baking pan. Bake at 400-degrees for 15 to 20 minutes. Drain. Serve with spaghetti sauce for an entrée or use as an appetizer with sauce recipe below. Meatball Sauce: 1 (12-ounce) bottle chili sauce 1 (10-ounce) jar grape or currant jelly Juice of one lemon 1/2 teaspoon prepared mustard
In a saucepan combine all of the ingredients. Add the meatballs. Simmer until thoroughly heated. Transfer to a chafing dish and serve with cocktail picks. Note: If you need to double or triple recipe for a large party, use half ground venison and half ground beef. Freezes well. Defrost in refrigerator overnight. Reheat and serve in chafing dish.
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