150 Delicious Venison Recipes CookBook [NOOK Book]

150 Delicious Venison Recipes CookBook

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Overview

If you are a deer hunter, then chances are you are a venison lover. If that is the case, this is the book you need, with over 150 fantastic recipes for making venison dishes that will delight the entire family. 150 Delicious Venison Recipes will enable you to get the best possible taste and the most use from your venison.

In 150 Delicious Venison Recipes you will find delicious, mouth-watering recipes like these:

*
Venison Steaks With Scotch Sour Sauce
*
Venison Picadillo
*
Hawaiian Venison
*
Deer Filet A'tournedos Brennan
*
Magnum Deer Chili
*
Deer Sausage Peperone
*
Venison Swiss Steak
*
Hungryman's Stew With Venison
*
Country Style Venison Stew
*
Venison Steaks In Wine
*
Barbecue Venison Chops
*
Venison Hash
*
Oven-Barbecued Venison Ribs
*
Venison Pepper Steak
*
Venison Roast Burgundy
*
Smoked Oriental Venison Jerky
*
Uncle Buck's Venison Kabobs
*
Stuffed Venison Pinwhells
*
Oriental Venison Cutlets
*
Venison Steaks With Chestnuts & Figs
*
Venison Goulash
*
Roast Loin Of Venison With Savory Wine Sauce
*
Venison Kabobs
*
Venison Steak St. Hubert
*
Venison With Forest Berry Relish
*
Roast Rack Of Venison With Wild Mushrooms
*
Loin Of Venison With Cherry Chile Salsa



Venison Steaks With Scotch Sour Sauce
Yield: 4 servings
2 tb butter,divided use
1/4 c finely chopped shallots
5 cranberries,crushed
1/4 c scotch whiskey
3/4 c orange juice
2 tb lemon juice
2 tb red currant jelly
1 ts dijon mustard
2 ts cornstarch
2 tb water
4 venison porterhouse steaks
1 or 4 small beef porterhouse
1 steaks
Combine 1 tbsp. butter,shallots and berries in a 2 cup glass measure.Cover
with vented plastic wrap.Microwave on high for 2 minutes.Add Scotch whiskey
and microwave on high 1 minute or until boiling.Stir in orange juice,lemon
juice,jelly and mustard. Microwave on high 2 minutes or until
boiling.Combine cornstarch with water.Stir into sauce;microwave on high 1
minute or until boiling;set aside. Preheat a microwave browning dish
according to the maximum time given in manufacturer's directions.Rub
remaining 1 tbsp. butter over surface.Immediately,press venison or beef
onto hot surface.When brown,turn over.Microwave on high 2 minutes or to
desired doneness.Do not overcook.Serve immediately with sauce.
Barbecued Venison Ribs
Categories: game, barbeque
Yield: 6 servings
2 1/2 c water
3 c ketchup
1 tb white vinegar
1/4 c lemon juice
1/2 c worcestershire sauce
1/2 c 100% wisconsin maple syrup
1/2 c brown sugar
2 md onions,diced
2 tb chili powder
1/2 ts salt
6 lb venison ribs with some loin
1 meat attached
1 freshly ground black pepper
1 to taste
Preheat oven to 325 degrees.In large bowl,combine all ingredients except
ribs and pepper.Blend well.Sprinkle ribs with pepper and additional
salt.Place in 5 qt. roasting pan in double layer.Roast 1 hour.Pour sauce
over ribs.Increase heat to 350 degrees and bake until ribs just begin to
char on top,about 1 1/2 hours.Turn ribs over cover pan and bake about 30
minutes longer,until ribs are tender and sauce is thick. To serve,place
ribs on serving platter.Pour sauce over ribs.Makes about 6 servings.
Note: If venison is a little gamey tasting,increase vinegar in sauce to 3
tbsp..Taste sauce after mixing and add additional brown sugar to
taste,about 1/2 cup.
Venison Picadillo
Categories: game
Yield: 8 servings
3/4 c chopped onion
1 ts chopped garlic
2 tb olive oil
2 lb venison shoulder or leg,
1 ground
2 ts red chili flakes
1 ts dried oregano
1 ts ground cumin
1 ts ground coriander
1/2 ts ground cloves
2 c canned whole tomatoes,
1 seeded and chopped
2 tb red wine vinegar
2 tb raisins
1/4 ts salt
1/4 ts black pepper
In a large pan,saute onion and garlic in the oil until onion is golden.Add
ground venison,chili flakes,oregano,cumin,coriander and
cloves.Cook,stirring occasionally,until venison is pink in color. Mix in
tomatoes,vinegar,raisins,salt and pepper.Cook over low flame until liquid
is reduced by half.Adjust seasonings and serve with tortillas and fresh
salsa.Makes 6 to 8 servings.
Venison Roast
Categories: game
Yield: 4 servings
3 lb chunk of venison roast (or
1 roll it if its in steak
1 form)
2 c onion - cut up (2 in.
1 pieces)
2 c potato - cut up
1 c carrots - cut up
1 c fresh mushrooms - sliced
2 tb liquid smoke
3 tb (or more) worchestershire
1 sauce
3 tb (or more) soy sauce
1/2 c beef broth
Put a LARGE oven cooking bag in an oblong baking pan (so that the bag
fits inside the
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Product Details

  • BN ID: 2940013995420
  • Publisher: 99 ¢ store, save a lot more
  • Publication date: 2/21/2012
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 152
  • Sales rank: 1,346,488
  • File size: 314 KB

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