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Pickled Venison Recipes
MAKING 1. Heat 1 tablespoon of oil in a pan and add the venison to brown. 2. Add a pinch of salt pepper crushed red pepper parsley flakes and oregano and continue to brown. 3. After 2 5 minutes shred the meat while on the stove using a knife. 4. Continue to
Venison Burger In BBQ Sauce
Cut the fillet into 4 even sized pieces and trim off all the fat and membrane. Mix the wine and Cognac in whatever proportions suit you and add the garlic orange rind and juniper berries. Spoon it over the meat and leave at room temperature for a few hours
Venison With Cognac And Garlic Sauce
Combine venison veal and Cognac in large bowl and let stand at room temperature for about 1 hour. Melt 2 tablespoons butter in medium skillet over medium high heat. Add shallot onion bay leaves garlic herbs and spices and saute until vegetables are translucent
Terrine of Venison Campagne
Heat half the oil in a large frying pan and fry the onion until it is soft and beginning to brown. Transfer the onion to a large flameproof casserole dish. Heat the remaining oil in the pan and fry the meat a little at a time until it is brown. Add to the
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
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
Remove any gristle from the meat and cut into thin strips. Peel and slice the onions quarter the mushrooms. Heat the drippings in a frying pan and fry the meat until the pieces are evenly browned all over. Add the onions brandy cream and lemon juice. Lower the
Spread out flank sewing together if you have several small ones. Sprinkle with onion and any scraps or meat trimmings. Roll tightly and tie securely. Boil water with salt until salt is dissolved. Add saltpeter this is to preserve the color of the meat . Cool
Brine Cured Venison Roll
Bone steaks cut into 2 x 4 inch slices. Add enough water to cover meat add salt and vinegar. Let stand 24 hours. Remove meat wash away excess salt. Spread mustard generously over meat slices put small amount of onion and bacon on each slice. Place dill pickles
My Venison Rouladen
This is a recipe for a tasty Jellied Moose Nose. You can prepare this dish at home and serve it for one of your dinner parties I love this wonderful Jellied Moose Nose recipe especially because it is one that has got me a lot of compliments Cut upper jawbone
Jellied Moose Nose
Mix all of this in a mixing bowl and make sandwiches or serve as a salad. Leave mayonnaise and Durkee s out and this can be frozen in portions and used with mayonnaise when wanted.
Leftover Meat Spread Or Salad
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
Mix together vinegar water onion garlic bay and pickling spices. Place meat in liquid and let stand in refrigerator covered 5 to 6 days. After 5 to 6 days drain liquid. Place roast in oven cooking bag and bake 325 F.2 1 2 hours.