Here are some of the recipes that my mon used to cook venison.
Instructions
1. Venison Pot Roast
• 1 large shoulder or rump roast - 4-5 lbs
• 1 large onion - chopped
• 1/4 cup olive oil
• 5 celery stalks - sliced
• 4 carrots - sliced
• 8 - 10 baby red potatoes
• 4 cups beef broth
• 1 teaspoon pepper
• Salt to taste
• Flour - enough to thicken broth for a hearty gravy
Directions:
In a large Dutch oven or other pot, heat the olive oil and add the chopped onions. Simmer for about 5 minutes and add the roast and braise in the onion and olive oil mixture until browned.
If you need to, you can cut the roast into three or four pieces. This makes it easier to turn and brown all sides.
When browned, add two cups broth and the rest of the ingredients except for the red pota toes.
Now bring to a boil, lower heat, cover and let simmer for about four to five hours.
Check every now and then to be sure there is enough liquid and the roast is simmering very slowly, just barely bubbling.
Check after the first two hours for tenderness and every hour afterward.
When you think the roast is tender enough, add the potatoes and cook until they are done (about 30 to 40 minutes).
When done, remove the roast and all vegetables and potatoes - just leaving the juices in the pot. Now take the last two cups of the cold broth and mix well with the flour - adding the flour slowly. Remember, always add the flour to cold broth so it will not lump (about half cup flour or more if needed). Add this to the juices in the pot and keep stirring until a thick, rich gravy is made.
Put the cooked roast with the potatoes and vegetables on a large serving plate and the gravy in a separate bowl and serve family style.
This is just great with fresh homemade bread and corn on the cob.
2. Venison Quick Stir Fry
• One pound venison (sliced thin and across the grain)
• Four cups cooked white rice
• Two cloves garlic (minced)
• Half small onion (sliced thin)
• One package frozen stir-fry vegetables - thaw while meat cooks
• Quarter cup oyster sauce
• One four-ounce can button mushrooms
• Peanut oil soy sauce
Directions:
Take a wok or large pan and coat with two table spoons of peanut oil and heat to medium-high.
Add venison, onions and garlic.
When meat is browned add oyster sauce, mushrooms and vegetable mixture.
Stir fry until thoroughly heated.
Serve over heated rice or noodles and flavor with a dash of soy sauce.
3. Venison Sausage Sandwich
• One pound fresh coarse ground pork (lean)
• One pound coarse ground venison
• Two teaspoon fennel seed
• One tablespoon salt
• One teaspoon coarse ground black pepper
• Half teaspoon red pepper
• One teaspoon sugar
• One large onion - sliced
• Eight ounces fresh mushrooms - sliced
• One bell pepper - sliced
• Provolone cheese - sliced
• rolls
Directions:
Combine pork, venison and the next five ingredients in a large bowl and mix well. Make into large patties and set aside.
Spray the inside of a large fry pan with olive oil and fry peppers, onions and mushrooms until opaque. Remove and keep warm.
In the same fry pan fry the patties until done.
On the bottom slice of bread place the sausage patty, onion mixture and slice of cheese. Top with other half of the bun.
Tags: coarse ground, about minutes, cold broth, large onion, onion sliced, oyster sauce, sliced thin