By Deer & Deer Hunting Staff
Many wild online game cookbooks characteristic a piece on venison. during this cookbook, in spite of the fact that, each recipe demands venison. This number of 301 venison recipes represents the mixed contributions of Bud Kilmartin, a deer hunter and camp cook dinner from long island, and over a hundred readers of Deer & Deer Hunting journal. if you would like to feed a hungry bunch at deer camp, or serve targeted visitors at your residence, glance no extra for artistic how one can arrange hearty and scrumptious venison.
- Soups and Stews
- Heart and Liver
- Sauces and Gravies
- Main Dishes
- Ethnic Traditions
- Ground Venison
- Smoked Dishes
- Wines that flatter Venison
Read or Download 301 Venison Recipes: The Ultimate Deer Hunter's Cookbook PDF
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Extra resources for 301 Venison Recipes: The Ultimate Deer Hunter's Cookbook
If children are assisting in the preparation of any recipe, they should always be supervised by an adult. Many of the designations used by manufacturers and sellers to distinguish their product are claimed as trademarks. Where those designations appear in this book and the publisher was aware of a trademark claim, the designations have been printed with initial capital letters. Contents Contributors Introduction Care of Venison, Field to Freezers Steaks The mainstay of the venison chef, from grilled tenderloin, to kabob, marinated steaks, chops, Swiss-style venison, Salisbury steak, pepper steak, steak in wine sauce, venison teriyaki, and more.
Thicken gravy with flour and water. —Barbara J. Stang, St. Michaels, MD Venison Swiss Pepper Steak 1-1/2 pounds venison cut into 1/2-inch pieces 12-ounce can tomato sauce or spaghetti sauce 1 medium onion diced 1 green pepper diced 2 cloves of garlic minced 4 tablespoons oil or butter 1/2 cup flour 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon oregano Saute onion, pepper and garlic until soft not brown. Mix flour, salt and pepper in a paper or plastic bag; put in venison and shake to coat meat.
Some hunters also cut the lower leg off before the deer is hung, and in this case it is important to cut through the flat joint below the hock. Select a shady, cool spot for hanging. If temperatures stay at or below forty to fifty degrees, the meat will stay in good condition for two or three days. Obviously, during late fall in northern states, a deer could hang longer without undesirable effect on the meat. In southern states, however, and during early archery seasons around the country, hot daytime temperatures present a problem.
301 Venison Recipes: The Ultimate Deer Hunter's Cookbook by Deer & Deer Hunting Staff