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Venison Broth Recipes
For all those Filipino food fans this all time favorite nilagang baka recipe is a must try. The chef has provided clear instructions to make nilagang baka combined with seasonal vegetables and a few basic ingredients. The lady has given the option to use
Nilagang Baka With Veggies
If you were always holding back in trying and cooking venison heres your chance to get started. This groustark venison is a simple step by step guide to cooking venison in the most delicious way. A treat that you would love every bite of Season venison with
GETTING READY 1. Start by preparing the pot roast preheat the oven to 350 F MAKING 2. In a pot cook the bacon over medium heat once cooked then drain the bacon on the paper towels 3. In a dutch oven heat the olive oil over medium high heat also brown it keep
Venison Pot Roast with Root Vegetables and Parsnip Whipped Potatoes
It s hard to say how gumbo was invented although its connection to Africa is not in doubt. One legend is that it came about when okra was introduced to Mobile Alabama in 1704 by twenty five French mademoiselles known as the Cassette girls who arrived in search
Andouille Sausage, Shrimp, and Oyster Gumbo
GETTING READY 1 Preheat oven to 500F. 2 Place 6 bacon slices on inside surface of roast and roll up and tie securely. 3 Put 3 bacon slices across the top. MAKING 4 In a shallow roasting pan over a rack place the roast. 5 Place in the oven and sear for 10 to 15
Roast Venison with Wine
Season venison with salt place in shallow pan. Pour marinade over. Refrigerate 24 hours turn occasionally. Remove venison from marinade. Strain marinade reserve. Place venison on rack in shallow baking pan place salt pork over venison. Bake in preheated 450 F
GETTING READY 1. Take out the fat and membrane from the steaks. 2. Slice the meat into thin strips. MAKING 3. Take a 10 inch skillet heat butter or margarine and put meat in it. 4. Once the meat browns put onion and garlic in it and cook until soft. 5. Add
Slice the venison into thin strips. Coat the strips in flour mixed with salt and pepper. Brown the strips in as much butter as needed. Take out and set aside. In the same skillet saute the onions sliced mushrooms and minced garlic in the butter. Add the flour
Marinate venison garlic onion rings bay leaf and wine in a deep glass bowl. Cover and refrigerate at least 3 hours. Remove venison from marinade reserving liquid and discarding vegetables. In a nonstick skillet over medium heat brown bacon and venison. When
Preheat the oven to 250 F. Place the chiles on a baking pan and toast for 15 minutes or until fragrant being careful not to let them burn. Remove the stems and seeds from the chiles and crumble them into a bowl. Cover them with hot water and let them steep 15
Venison Red Chile Stew
MAKING 1 In a bowl combine flour salt and marjoram. 2 Rub the mixture over meat. 3 In a pressure pan heat the fat and brown steaks in it. 4 Add in the vegetables and broth. 5 Cover and set control at 10. 6 Cook for 20 to 30 minutes after control jiggles. 7
Pound the venison steaks very thin with a meat mallet. Blend the seasonings with the ground meat spread over the steaks. Layer 2 slices of bacon and 2 pickle spears over each steak. Roll together and tie to secure. Heat the oil in a large skillet. Brown the
Place seasoned flour in a shallow bowl. Cut venison into 1 inch cubes. Roll cubes in flour. Heat oil in a heavy skillet over medium high heat. Add venison and brown on all sides. Add 2 tablespoons flour and cook 2 minutes stirring constantly. Add water or beef
Wrap bacon around venison. Melt margarine in saucepan and brown meat. Place carrot and onion in stock. Add seasonings and browned meat. Bake in 300 F.oven 2 hours. Remove from oven and skim fat. Mix flour in small amount of water to form a paste. Stir into
MAKING 1 In a large bowl combine all of the ingredients. 2 As required cover venison elk or antelope with the marinade. 3 Marinate in the refrigerator for 10 to 12 hours. 4 Remove the meat from the marinade and drain well. SERVING 5 Use as required.
Marinade for Venison, Elk or Antelope
MAKING 1 In a skillet placed over medium heat brown the meat in oil. 2 Put the cooked meat in a slow cooker and add all the reamining ingredients. Mix well. 3 Cover the cooker and cook over low heat for 8 to 9 hours. SERVING 4 Serve hot.
Venison Or Beef Stew
In a 12 inch skillet heat the olive oil until smoking. Sear the venison. Add the remaining chili ingredients except the stock lime juice salt and pepper. Quickly deglaze with stock. Season to taste. Reduce the liquid by half. Return the venison to the chili.
Venison Chili With Cheddar Quesadillas And Tobacco Onions
Preheat oven to 225 F 105 C . In a frying pan heat oil. Cook tournedos to desired taste. Turn over once only. Season with salt and pepper. Transfer tournedos to a baking sheet. Keep warm in oven. In hot frying pan cook shallots 1 minute. Fold in mustard. Add
Venison Tournedos With Mustard Sauce
Brown meat in Dutch oven. Add onion and garlic. Cook stirring until onion is soft. Stir in broth water tomatoes herbs and pepper. Bring to boil and simmer 30 minutes. Add rice mix and vegetables simmer 20 minutes longer.
Slice venison into serving size pieces about 3 8 inch thick and pound well. Sprinkle meat with salt and pepper then dredge in flour. Beat egg slightly and stir in cream. Mix together cracker crumbs Parmesan cheese and parsley. Dip each meat slice into egg and
Bring barley onion mushrooms and 1 1 2 cups broth to boil. Cover and simmer 1 hour. Add parsley. Meanwhile brown steaks in margarine. Remove to warm platter. Stir remaining broth and wine into skillet. Bring to boil. Top venison steaks with barley and mushroom
Venison With Wild Mushrooms
Mix ingredients thoroughly. Bring to a boil simmer for 15 minutes stirring frequently. Seal in scalded pint jars. This will make about 7 pints and each pint will make 1 pie.
Easy Venison Mincemeat
In a large bowl mix all ingredients together well. Add meat and stir to coat well. Cover and refrigerate 10 to 12 hours. Drain well before cooking as desired.
Marinade For Venison Elk Or Antelope
Force liver and onion through food chopper. Add parsley salt and pepper. Crumble bread into mixture then add egg and flour. Mix thoroughly. Drop by teaspoonfuls into boiling broth cover and cook 25 minutes.
Venison Liver Dumplings
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