VENISON WITH SHERRY-MUSHROOM SAUCE
I came up with this recipe after my father-in-law gave us a bunch of deer meat. It covers the gamey flavor, so if you aren't into gaminess this recipe is perfect for you. Plus, it's fancy enough to serve to guests.
Provided by Karen D.
Categories Meat and Poultry Recipes Game Meats Venison
Time 57m
Yield 3
Number Of Ingredients 11
Steps:
- Combine 1/2 cup flour, sage, salt, and pepper in a resealable bag, set aside. Melt 1 tablespoon of butter in a large pan over medium heat. Stir in onion and cook until almost soft. Add mushrooms, and continue cooking until soft. Remove from pan.
- Turn heat to medium-high and melt 2 tablespoons of butter in pan. Toss the venison steaks in the seasoned flour and shake off the excess. Sear venison in butter for 6 to 7 minutes per side and remove.
- Reduce heat to medium-low, and melt the remaining tablespoon of butter. Whisk in 1 tablespoon of flour, followed by the sherry and water. Return the vegetables and meat to the pan. Increase heat, and simmer for 15 minutes.
Nutrition Facts : Calories 495.8 calories, Carbohydrate 34.2 g, Cholesterol 169.5 mg, Fat 19.8 g, Fiber 2.2 g, Protein 39.4 g, SaturatedFat 11.4 g, Sodium 926.2 mg, Sugar 3.5 g
VENISON POT ROAST AND GRAVY
This is my favorite way to prepare a venison roast, it's quick and easy, and even works with the not-so-tender cuts.
Provided by Ron
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season the venison with garlic, grill seasoning, and chili powder. Place into a casserole dish, and pour in the beef broth. Cover the dish with a lid, and bake in preheated oven until the venison is tender, about 1 hour.
- Meanwhile, melt the butter in a saucepan over medium heat. Once the butter begins to bubble, whisk in the flour. Cook while whisking constantly until the flour turns a golden yellow, and the bubbling slows, about 10 minutes.
- When the venison has finished cooking, whisk 1 1/2 cups of the broth from the venison roast into the flour roux, and simmer for 15 minutes, whisking frequently. Add the venison to the gravy and serve.
Nutrition Facts : Calories 268.1 calories, Carbohydrate 7.8 g, Cholesterol 116 mg, Fat 14.5 g, Fiber 0.6 g, Protein 25.7 g, SaturatedFat 8.4 g, Sodium 1199.8 mg, Sugar 0.1 g
VENISON WITH MUSHROOM GRAVY ROAST
After growing up in a hunting heritage type of family, this recipe was adopted as a family favorite. While just about any cut of venison can be utilized, I usually choose the tenderloin, as that is easily the tastiest, and most desired piece of venison ever available. This is an easy dish as there are no special seasoning or marinating steps required. This recipe is for the natural venison lover! This dish can be served alone, or accompanied with sides of wild rice, potatoes of any kind (including mashed utilizing some of the already available gravy, baked, twice baked, or hash browns), corn, green beans, or anything else you would like. This is a very accommodating recipe that goes well with just about anything. You can dress this meal up for special occasions, or simply make this an everyday family affair. This dish will fit well into whatever type of event you would like, depending on what else accompanies it, and how it is presented. It is truly a great American heritage type of dish! Enjoy, and try to stay out of the way from those who will certainly be diving in for a refill of this dish (at the very least, they will want the recipe for it)!!
Provided by CHEF-BOY-I-BE
Categories One Dish Meal
Time 1h15m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Pan fry the venison (slowly with a low flame) in a lightly buttered pan until well browned. (I thoroughly cook my venison, and apply butter coatings to top sides to prevent drying the meat as it cooks. However, you can cook to your own preferences -- keep in mind this is a wild dish, hence my thorough initial cooking).
- Add 1 tablespoons butter to separate pan to sauté following 4 ingredients (yellow onions through mushrooms). Sauté yellow onions in pan first, this will allow caramelization, and a full rich flavour of onions. After onions become tender, add the green pepper, red pepper, and mushrooms. Sauté all ingredients above until tender, and onions are slightly caramelized. Add 1/4 cup chopped green onions to sauté pan and simmer 1-2 more minutes.
- Preheat oven to 350°F.
- After all ingredients are sautéed, remove from heat and place 1/2 evenly into a casserole dish creating a layer across the bottom of the dish. After tenderloins are cooked, remove from pan, and place on top of the bed of sautéed vegetables. Cover tenderloin with the remaining sautéed vegetables. Finally cover everything evenly with 2 cans of Cream of Mushroom Soup. The soups will create a wonderful gravy as it is cooked in the oven. Cover casserole dish with foil, and place into preheated oven. Bake for 45 minutes, or until gravy is slightly golden brown.
- Remove from oven when finished and garnish with remaining 1/4 cup chopped green onions. Serve immediately to awaiting guests and family members!
VENISON ROAST WITH GRAVY
This is 1 of the many recipes that I have developed over my lifetime of outdoor life.
Provided by Rev BJ Friley
Categories Roasts
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Punch several holes in both sides of roast.
- 3. Slide celery and garlic into the holes.
- 4. Place in a roasting pan, and top with onion.
- 5. Cover onion with bacon slices.
- 6. Sprinkle with salt and pepper.
- 7. Bake covered 20 - 25 minutes per pound.
- 8. Remove from oven 30 minutes before roast is done.
- 9. Add the mushroom soup around the sides of the roast.
- 10. Bake, uncovered, for 30 minutes.
- 11. Serve with mashed potatoes.
VENISON WITH MUSHROOM-WINE SAUCE
Steps:
- 1. Mix the flour, salt, and pepper in a shallow dish. Dredge the meat in the seasoned flour. Heat the oil in a large skillet over medium-high. Cook the venison for 2 minutes per side, and then transfer to a plate and cover to keep warm.
- 2. Reduce the heat in the skillet to medium, add the shallots and garlic, and cook for 1 minute, stirring constantly. Add the mushrooms and sauté for about 3 minutes. Stir in the tomato paste. Add the wine and chicken broth, raise heat to medium-high, and cook for 1 minute more. Return the meat to the pan and simmer until heated, about 1 minute. Season with salt and pepper to taste.
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