Easy Smothered Beefmoosevenison Recipes

Steps:

• In a bowl add 1st 8 ingredients.
• Reserve 1/2 cup for sauce later.
• Trim excess fat from meat if using chuck roast.
• Put meat and onions into a 4 quart crock pot or dutch oven.
• Pour liquid over meat.
• Crock pot: Cover & cook 5-6 hours on high.
• Dutch oven: Cook covered for 3 hours at 325°F.
• Remove meat from liquid and serve with sauce.
• Sauce: Heat reserved spiced liquid, ketchup, and butter in a sauce pan until heat until butter melts.
• Set aside in fridge.
• Heat through and serve with meat.

Steps:

• In a large skillet, brown the steaks on both sides in butter; remove steaks and set aside.
• Add onion; stir/saute until tender.
• Sprinkle flour over onion; stir to combine.
• Gradually add consomme and wine; cook until thickened, stirring constantly.
• Stir in vinegar, salt, and pepper.
• Put steaks in onion mixture; cover and simmer 20 minutes or until steaks are tender.
• Serve over rice; sprinkle with parsley.

Steps:

• Press edges of beef into black pepper to coat. Cut into 1 inch slices.
• Heat a large skillet over medium high heat until a drop of water sizzles and quickly evaporates.
• Cook beef in hot skillet, turning frequently, until browned on all sides and done (8-10 minutes for medium rare).
• Transfer to a serving plate and keep warm.
• Combine balsamic vinegar an mustard in a small bowl and mix well. Add to the skillet drippings and mix.
• Add whipping cream and water. Bring to a boil, stirring continually.
• Cook, stirring continually, until thickened; about 2 minutes.
• Spoon over beef and serve.

Steps:

• Dredge beef in flour.
• Heat oil in heavy skillet, add meat & brown slowly. Transfer the meat to a large pot.
• Add onion and garlic to pan - saute until onion is soft (don't burn) and then add to pot with the meat.
• Add tomato sauce, worcestershire, boullion, and parsley - add 2 - 3 cups of water so that the meat is covered. Simmer at low heat for 1 - 2 hours, stirring occasionally. Season at this stage to taste with salt & pepper, add more bouillon or other spices that you like.
• Peel and cut up the potatoes and carrots to desired size, dice the celery. I cut the potatoes into about 1 1/2" cubes, and the carrots in thick diagonal slices. If you want it to cook a little faster cut them smaller, and it will reduce your cooking time. Place all in large bowl and cover with cold water until ready to use.
• When stew meat is tender, typically in about an hour, you can add the vegetables. Drain the vegetables well and add them directly to the stew. Add some water if needed to make sure the vegetables are covered (sauce should just cover the vegetables). Cook on medium/low heat another 45 - 60 minutes, stirring often, until vegetables are tender (not mushy!).

Steps:

• Combine all ingredients.
• Soak venison steaks at least 48 hours.
• Cook on the grill.

Steps:

• Serves 4-6, prep time 30 minutes Season steaks with your own blend of salt and pepper.
• Combine mustard and horseradish.
• Spread mixture on each side of steaks so that the steaks are fully covered on both sides.
• Fry in hot olive oil, being careful to avoid being splattered.
• Poke with fork and as soon as juices run clear, steaks are done and ready to be served with whatever garnishment you prefer.
• A baked potato and a green dinner salad rounds out a delicious meal.

Steps:

• .Marinate the venison in the soy sauce, brown sugar, and worchestershire sauce at least 3 hours, overnight if possible.
• Cut the tenderloin length-wise into 2 in wide strips. Wrap each strip in bacon, securing with wet toothpicks.
• Sprinkle wrapped strips with garlic salt and Lime Pepper seasoning.
• I grilled mine over charcoal. Use indirect heat to cook for the first 20-30 minutes, then at the end place the strips directly over the hot coal, turning frequently until the bacon is all brown and bubbly.
• Let cool.
• Take the wrapped strips and cut into smaller strips. Place on a flour tortillia, add cheese, avocado and sour cream and ENJOY!

Steps:

• Season tenderloin with salt/pepper/garlic to taste.
• Lightly flour and brown in oil.
• Put in casserole dish with bullion and water; cover and put in oven to smother about 2 hours or till tender.
• Serve over rice.