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5 Point Venison Stew

2 lbs venison cut into 1 cubes
1 c flour
1 tsp salt
½ tsp pepper
4 Tbsp butter
1 lg. chopped onion
1 chopped green pepper
2 bay leaves
3 tbsp Worcestershire sauce
4 c water
1 stalk chopped celery
4 lg. potatoes peeled, cut into 1 cubes
6 chopped carrots

Coat meat with mixture of flour and salt. In fry pan melt butter over med heat. Add venison, Bay leaves, onions, green pepper, celery, Worcestershire, pepper, and water cover and simmer for 30 minutes. Add potatoes and carrots and simmer until veggies and meat are tender.

Whitetail Deer Jerky

4 ½ pounds lean venison
2/3 c brown sugar
Black pepper
1 c curing salt
2/3 c liquid smoke

Fillet meat into strips. Mix all ingredients together well. Add enough cold water to cover and place it into the refrigerator for 12 hours stirring twice. Drain on paper towel. Sprinkle each piece with pepper. Let drip for 1 hour in 125 to 140 degrees oven for 12 hours. Refrigerate.

Venison with Onion

1 c of Italian dressing
½ c soy sauce
1 onion
1 piece of garlic your favorite spices
1/3 c of A1 steak sauce

Marinate the meat for about 24 hours then place it on the grill and add the sliced onion and garlic. Cook on each side adding proper materials as needed. Cook until medium or how you like it.

Venison Tenders

Cut meat in strips ½ by ½ and 4 long. Marinate for 8-12 hours in the following:
2 c milk
1 tsp seasoning salt
1 tsp dry mustard powder
1 egg
1 tsp garlic powder
¼ tsp black pepper to taste
1 tsp onion powder or dehydrated onion

Remove venison strips from marinate and let dry. Dip in egg whites. Dip in crushed dry Pepperidge Farms stuffing mix. Fry quickly in quarter inch of very hot oil.

Steak Venison N Gravy

2-3 pounds cubed venison steak
2 med sliced onions
1/3 stick margarine
1 whole egg
1 c whole or evaporated milk
1 c flour seasoned with salt and pepper
1 can 26 oz. Campbell’s cream of mushroom soup
1 can water- add amt to get soup thick or thin
1 tbsp Kitchen Bouquet & Browning sauce
1 tsp salt
1 tsp black pepper
¼ to ½ c cooking oil

Meat tenderizer optional

Preheat electric frying pan to 400 degrees Fahrenheit. Add cooking oil and let it get hot. In another pan, saut sliced onion in margarine until caramelized. Beat egg and milk together. Dip steaks into egg/milk mixture and coat steaks with seasoning flour. Brown steaks on both sides and add salt and pepper. Drain oil from frying pan after removing steaks. Add ½ can water to cream of mushroom soup and blend in seasoning and browning sauce until the colored obtained. Add cream of mushroom soup mixture back into frying pan and add sauted onions. Place steaks back in pan and place lid into pan and cook on simmer setting until steak is tender 30-40 minutes. Turn steak over about halfway of cooking time. This meal can be left in the frying pan on simmer for several hrs if desired while preparing other dishes. Serve with rice, noodles, or mashed potatoes. Steamed/cooked cabbage seasoned with fat goes very well with this.

Venison Roast & Vegetables

2-3 pounds venison roast
3 c water
1 small onion, quartered
1 Tb instant coffee granules
½ c apple cider or apple juice
3 toes of garlic (peeled and crushed)
3 carrots (chunks)
4 stalks of celery (chunks)
3 med potatoes (chunks)

Add roast, water, onion, instant coffee granules, apple cider and garlic to slow cooker. Cover and cook over med heat 2 hours. Add carrots, celery, potatoes. Cook for additional 2 ½ - 3 hrs depending on roast size. Remove roast and vegetables from pot. Thicken pan liquid with corn starch if gravy is desired. Slice roast add salt and pepper to taste serve with veggies. Serves 3-4.

Venison with Chorizo and Green Peppers

1 & ½ pounds of venison, cut thinly
1 Tb olive oil
1 chopped onion
4 minced garlic cloves
1 chorizo sausage (4 oz) cut into thin slices
1/3 c dry sherry
1/3 c chicken or beef stock
2 Tb tomato sauce
1 tsp thyme
1 bay leaf
Black pepper
Kosher salt
1 green bell pepper, chopped finely

Sprinkle venison with salt and pepper on both sides. Heat oil in large heavy skillet. Brown steaks over high heat and remove them to a warm platter. Lower the heat and saut the onion, garlic and green pepper for 5 min. Add the chorizo and cook for another 2 minutes. Add sherry, stock, tomato sauce, thyme, bay leaf. Return steaks, spooning sauce over them. Cover and cook at very low-simmer for 15 min. Serve with rice.

Texas Style Egg with Venison Sausage

2 boiled eggs
1 lb pan sausage
¾ seasoned bread crumbs
Egg washed ( 1 egg and ¼ c milk )

Hard boiled eggs and allow to cool room temp. Mold sausage around egg. Roll egg and sausage in the pecan breadcrumbs mixture and then to egg repeating 3x. Deep fry eggs at 375 Fahrenheit until golden brown. Can be served with cheese sauce.

Venison Stew with Garlic

2 Tb olive oil
2 lbs venison for stewing cut into 1 & ½ inch cubed
1 onion, chopped
1 whole head of garlic, separated and peeled
1 tsp flour
1 c dry white wine
2 cloves
Salt and pepper
1 Tb minced parsley
1 bay leaf
3 juniper berries
1.2 tsp thyme

Heat the oil in heavy casserole. Brown meat well on both sides. Add the onion and garlic. Continue cooking until onion starts to melt. Stir in flour. Add wine, cloves, salt, pepper, parsley, juniper berries, bay leaf and thyme. Cover and simmer 1 ½ to 2 hours or until the meat in fork tender. Serve with boiled or roasted potatoes.

Slow Cooker Venison

3 lbs boneless venison
1 large onion, sliced
1 Tb soy sauce
1 Tb Worcestershire sauce
1 Tb garlic salt
¼ tsp black pepper
1 (1 oz) package dry onion soup mix
1 (10.75 oz) can condensed cram of mushroom soup

Put meat in cooker and cover with onion. Sprinkle say sauce and Worcestershire sauce, garlic and pepper over meat. In small bowl combine the soup mix and soup mix together and pour over meat. Cook on low for 6 hours.

Slow Cooker Apple-Scented Venison Roast

1 Tb olive oil
3 lbs boneless venison
1 large apple, cored and quartered
2 small onion, sliced
4 garlic cloves crushed
1 c boiling water
1 beef bouillon

Spread oil on inside of cooker. Place the meat inside and cover with apple, onion, and garlic. Turn on low and cook for 6-8 hours. When roast is cooked remove from slow cooker and place on platter. Discard apples. Stir the water bouillon into slow cooker until bouillon is dissolved. Serve sauce with roast.