Outdoor Creations . Platteville. Wisconsin . 53818
AFFILIATES
RECIPES:
Venison
| Rice | 2 Med Green Peppers |
| 1 1/2 lb Venison Steak | 1 T. Cornstarch |
| 1/4 cup Vegetale Oil | 3 tsp. Sugar |
| 1 Medium Onion | 2 T Soy Sauce |
| 1/2 tsp. Garlic Salt | 1 can Tomatoes |
| 1 Cup Mushrooms (fresh or canned | |
Cut meat into 2 inch strips and brown in oil. Stir in water, onion, garlic salt, peppers, and mushrooms. Simmer on medium heat until mushrooms, onions, and peppers are cooked well. Add canned tomatoes (drained). In a separate bowl, mix cornstarch, sugar, and soy sauce. Stir constantly until mixture thickens. Serve over cooked rice. Makes 4-5 servings.
| 1 lb Ground Venison (browned) | 1 7.5 oz tube of Pilsbury Biscuits |
| 1 Can of Cream of Mushroom Soup | 1 Medium Onion |
| 1 Can of Cream of Chicken Soup | 1/2 can of Milk |
| 1/2 Cup of Sour Cream | 1 T. Oregano |
| 1 Cup of Grated Cheddar Cheese | 1/2 tsp Garlic Salt |
Preheat oven to 350 degrees. Grease 9x13 pan (or use non stick cooking spray). Put uncooked biscuits in the bottom of the pan, and space evenly. Heat browned venison, soups, milk, and sour cream in a skillet on medium heat for 5 minutes. Pour heated mixture over biscuits, and sprinkle cheese on top. Bake for 40 minutes. The cheese will be browned and crispy, and biscuits should be fully cooked. Makes 4-5 servings.
| 1 lb Ground Venison | 1 Large Onion Diced | |
| 1 T. Oil or Shortening | 1 Cloved of Garlic (crushed) | |
| 1 (4 1/2)oz jar of sliced Mushrooms | 2 tsp Soy Sauce | |
| Salt | 1/4 tsp Pepper | |
| Toppings: | ||
| 4 cups of Creamed Potatoes (cooked and mashed ahead of time). |
12 oz. Extra sharp cheese (grated) | |
Preheat oven to 325 degrees. Brown the venison, onion, and garlic in oil. Add the mushrooms, soy sauce, salt, and pepper. Simmer until the mushrooms are heated through. Transfer the mixture to a deep casserole dish, then add a layer of cheese. Spread the top with creamed potatoes, and top with the rest of the cheese. Bake for about 30 minutes, letting the cheese brown just a little. It's great served on top of toast or garlic bread.
| 2 1/2 Cup Water | 3 Cups of Ketchup |
| 1 T White Vinegar | 1/4 cup Lemon Juice |
| 1/2 Cup Worchestershire Sauce | 1/2 Cup Maple Syrup |
| 1/2 Cup brown Sugar | 2 medium Onions (diced) |
| 2 T Chili Powder | 1/2 tsp Salt |
| 6lb Venison ribs with some loin meat attached | Black Pepper |
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.
| 1 lb Ground Venison | 6 cups unbleached Flour |
| 1 1/2 cups Buttermilk | 4 T Butter or Margarine |
| 4 T Honey | 1/2 tsp Salt |
| 1 Package of Yeast | 1/4 cup of warm water |
| 3 cups Grated Cheese | 1 small chopped Onion |
| 2 cans Pizza Saurce | Chives (optional) |
| Oregano | Garlic Powder |
| Pepper | Thyme |
First, measure flour into large bowl. In a separate container combine buttermilk, butter, honey and salt. Heat the buttermilk mixture to lukewarm. Dissolve yeast in warm water. Add yeast and milk mixture to flour and combine to make a firm dough. Turn dough out and kneed for about 6 minutes, or until it is smooth and elastic. Put the dough in a greased bowl, cover and let rise until double in bulk, about 1 hour. While dough is rising, prepare the toppings. Grate plenty of cheese. Chop some onions and some wild chive if you have some handy. Fry venison, crumbling it as you fry. When dough has risen, punch it down, divide it in half, and roll out the two parts to fit your baking sheets. The dough should be about 1/4-inch thick. Let the rolled out dough rise for about 15 minutes. Spread a generous amount of pizza sauce on the dough. Sprinkle on plenty of oregano, garlic powder, pepper and a little thyme. Top with grated cheese and the crumbled venison. Bake at 350F for 20 to 30 minutes.
| 1/3 Cup Sour Cream | 1 T plus 1 tsp Ranch dressing mix, divided |
| 1 lb lean ground venison, crumbled | 1/4 cup sliced green onions |
| 2 T. cold water | 1/8 tsp pepper |
| 4 Hamburger buns, split |
In small mixing bowl, combine sour cream and 1 tsp. dressing mix. Cover with plastic wrap. Chill. In medium mixing bowl, combine venison, green onions, water, pepper and remaining 1 T. dressing mix. Mix well. Shape mixture into four 1/2 inch thick patties. Heat 12-inch nonstick skillet over medium heat. Spray skillet with nonstick vegetable cooking spray. Add patties. Cook for 6 to 8 minutes, or until meat is desired doneness, turning patties over once. Place patties in buns and top evenly with sour cream mixture.
| 1 1/2 lbs Ground Venison | 1/2 cup Water |
| 2 Cups crushed Doritos | 1 package Taco Seasoning |
| 1 can Crescent Rolls | 1 Cup Sour Cream |
| 1 package shredded cheddar cheese | 1 medium diced Onion |
Brown venison with onions. Drain grease. Combine water with taco seasoning and stir into meat. Separate rolls and place into a 9 inch pie dish. Spread the rolls to cover the bottom and sides of dish. Spread half of the crushed Doritos onto crust. Add the meat mixture. Spread sour cream over meat. Sprinkle on the cheese, and top with the remaining Doritos. Bake at 375 degrees for 20 minutes. Makes 4-6 servings.
| 4 Lg Green Peppers | 1 lb Ground Venison (browned) |
| 2 cups cooked Rice (2/3 cups raw) | 1/4 cup chopped Onion |
| 1 1/2 tsp Salt | 1/8 tsp Pepper |
| 2 8oz cans Tomato Sauce |
Cut tops off of the peppers and clean out the seeds. Wash thoroughly. Combine browned venison, cooked rice, onion, salt, pepper, and ½ can tomato sauce. Stuff peppers with the mixture. Place in a baking dish, and pour the remaining sauce over the tops of the peppers. Cover the dish lightly with foil. Bake at 350 degrees for 1 hr, or until the peppers are fully cooked. Baste occasionally. Makes 4 servings.
| 1 1/2 to 2lbs Venison Steak | Flour |
| Salt | Pepper |
| 2 T. Vinegar | 1/2 cup chopped Onion |
| 1 T brown sugar | 3/4 cup Ketchup |
| 2 T Worcestershire Sauce | 1/4 cup Water |
Mix flour, salt, and pepper. Roll steaks in seasoned flour. Brown on both sides (with onion). Cube steak and place in a casserole dish. Mix and heat vinegar, brown sugar, ketchup, worcestershire sauce, and water. Pour mixture over steak and bake at 350 degrees for 1 hour. Makes 4-5 servings.
| 1 lb. ground or cubed Venison | 2 T Butter |
| 1 med. Onion (chopped) | 1/3 cup Water |
| 1/2 cup Sour Cream | 1 can Cream of Mushroom Soup |
| 1 bag Egg Noodles |
Brown meat and onions in a skillet. Add soup, sour cream, and water. Cover skillet and simmer about 1 hour. Serve over cooked egg noodles. Serves 4-6.
| 1 lb Ground Venison | 1 1/2 cup stale bread crumbs |
| 1 beaten egg | 2 T dry onion soup mix from 1 envelope |
| Shortening | Water |
Mix together ground venison, bread crumbs, egg, and soup mix. Form into balls. Brown in melted shortening or vegetable oil. Sprinkle with remainder of onion soup envelope. Cover with water and simmer for approx. 1 hour. Add more water if necessary. Serve alone or with rice. Makes 4 servings. (crushed Saltines could be substituted for bread crumbs).
OutdoorCreations@OutdoorDave.com