DRIED VENISON RECIPE RECIPES
VENISON ROAST RECIPE: HOW TO MAKE IT - TASTE OF HOME
"We've always cooked with venison...and this tender flavorful roast and gravy have been a favorite at our house for years," says Ruth McLaren of Shermans Dale, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 55 minutes
Prep Time 25 minutes
Cook Time 02 hours 30 minutes
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cut 10 deep slits in roast; place a garlic clove in each slit. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Cover; refrigerate for 2 hours., Add 1/2 in. of water to a roasting pan. Place the roast, carrots and onions in pan. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Remove meat and vegetables to a serving platter; keep warm., Strain drippings into a measuring cup. In a large saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.
Nutrition Facts : Calories 263 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 145mg cholesterol, SodiumContent 403mg sodium, CarbohydrateContent 13g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 41g protein.
GROUND VENISON BURGERS RECIPE: HOW TO MAKE IT
Even folks who aren't fans of ground venison recipes will enjoy these zippy burgers, deliciously topped with pepper cheese and a cool lime-mustard mayonnaise. My son, who's an avid hunter, gave me this super venison burger recipe. —Jerry Honeyager, North Prairie, Wisconsin
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the mayonnaise, lime juice, mustard and lime zest; cover and refrigerate until serving., In a bowl, combine the onions, yogurt, jalapeno, salt and pepper. Crumble meat over mixture and mix well. Shape into eight patties. , Pan-fry, grill or broil over medium heat until a thermometer reads 160°, 3-5 minutes on each side. Serve on buns; top with cheese, mayonnaise mixture and sliced tomatoes, if desired.
Nutrition Facts : Calories 442 calories, FatContent 22g fat (8g saturated fat), CholesterolContent 130mg cholesterol, SodiumContent 685mg sodium, CarbohydrateContent 24g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 37g protein.
More about "dried venison recipe recipes"
VENISON STEW RECIPE | EMERIL LAGASSE | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 35 minutes
Category main-dish
Cuisine american
Reviews 4.8
Total Time 1 hours 35 minutes
Category main-dish
Cuisine american
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
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VENISON STEW RECIPE | EMERIL LAGASSE | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 35 minutes
Category main-dish
Cuisine american
Reviews 4.8
Total Time 1 hours 35 minutes
Category main-dish
Cuisine american
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
See details
VENISON WELLINGTON | JAMIE OLIVER VENISON RECIPES
If you’ve never tasted wild venison you’re in for a real treat. Not only is it leaner than beef, but it’s a great source of zinc and iron, too. This fancy, flavour-packed Wellington (as seen on Friday Night Feast) has all the makings of a show-stopping feast. Next-level deliciousness.
From jamieoliver.com
Total Time 1 hours
Calories 597 calories per serving
From jamieoliver.com
Total Time 1 hours
Calories 597 calories per serving
- Remove the venison from the fridge at least 1 hour before cooking. Preheat the oven to 200°C/400°F/gas 6.
- Crush the juniper berries in a pestle and mortar until fine. Pick the leaves from 3 sprigs of thyme and all the rosemary, then finely chop together.
- Place the venison on a board and rub all over with 1 teaspoon of olive oil, sprinkle with sea salt and black pepper, then scatter over the juniper and herbs, and give everything a good rub.
- Preheat a large frying pan on a high heat and sear the venison for 2 minutes on all sides, turning with tongs, then remove to a plate.
- For the filling, clean the mushrooms and roughly tear any larger ones. Place the porcini in a small bowl, just cover with boiling water and leave to soak for a few minutes. Peel and finely chop the garlic.
- Wipe the frying pan clean, then add the garlic and mushrooms with the butter and a lug of olive oil. Strip in the remaining thyme leaves, then roughly chop and add the soaked porcini and its soaking liquid (straining to remove any grit). Cook on a medium-low heat for 15 minutes, or until the liquid has gone and the mushrooms are soft, stirring regularly.
- Tip the contents of the pan onto a board, drizzle with ½ a teaspoon of truffle oil and a few gratings of nutmeg, then roughly chop to a coarse pâté-like consistency with a sharp knife (or blitz in a food processor). Taste and season to perfection, then leave to cool.
- On a flour-dusted surface, roll out the pastry to 30cm x 40cm. With one of the longer edges in front of you, spread the mushroom pâté over the pastry, leaving a 3cm border.
- Beat the egg and use to brush the edges. Sit the venison on the mushroom pâté then, starting with the edge nearest to you, snugly fold and roll the pastry around the venison, pushing it away from you and cupping each end to shape it around the fillet. Press the ends together to seal, then indent with the back of a fork.
- Transfer the Wellington to a large baking tray lined with greaseproof paper, and brush all over with egg wash (you can prep to this stage and chill until needed – just remove it 1 hour before cooking so it’s not fridge-cold).
- When you’re ready to cook, heat the tray on the hob on a medium heat for a couple of minutes to start crisping up the base, then transfer to the oven for 30 minutes for blushing, juicy venison.
- Once cooked, leave the Wellington to rest for 5 minutes, then slice. Delicious served with gravy and steamed greens.
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SMOKED VENISON JERKY | MEATEATER COOK
This savory jerky recipe includes garlic and black pepper to complement the wood-smoked flavors. I prefer to use tender roasts from the hindquarter (like eye of round or top sirloin), but any large hunk of red meat will do. These pieces should be sliced across the grain and marinated for two days to...
From themeateater.com
Cuisine American
From themeateater.com
Cuisine American
- Note: Pink curing salt (also known as Prague Powder #1) is a blend of sodium chloride (table salt) and sodium nitrite. It is used to prevent the growth of botulism bacteria, impart the savory flavors of cured meat, and give it a pink color when smoked. Although it isn’t required, I recommend it if you’re storing the meat for more than a few weeks. Do not use more than a teaspoon per 5 pounds of meat.
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FREE RECIPE FOR DRIED/SMOKED BEEF (VENISON)
Dried/Smoked Beef (Venison) - For 5 lbs of Meat Dried beef or venison is excellent chipped (sliced thin) and served with white gravy and potatoes. Ingredients: 4 to 5 lbs. boneless beef or venison round, trimmed 1 teaspoon curing salt (pink) 3 tablespoons salt 2 …
From eldonsausage.com
From eldonsausage.com
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GROUND VENISON JERKY - GROUND DEER JERKY RECIPE
Dec 10, 2018 · Grind the venison, bacon and dried cranberries through the fine die of your grinder. If you are using pre-ground venison, chop the dried cranberries well and add them to the ground meat. Put the meat and cranberries in a large bowl and add all …
From honest-food.net
From honest-food.net
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VENISON SALAMI RECIPE | ALLRECIPES
Maybe since it was a smaller diameter and wrapped it was ready sooner. It seem very moist so I raised it on a cooling rack and put it back in the oven for another 30-45 minutes. This dried out the exterior but the inside was the right consistency. Other than a little lacking in intense salami flavor a nice addition to my l;ist of venison recipes.
From allrecipes.com
From allrecipes.com
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EASY VENISON STEW RECIPE | ALLRECIPES
Add the venison to the skillet; cook and stir until evenly browned. Stir the tomatoes, mushrooms, thyme, sage, tarragon, and salt into the mixture; cover the skillet and allow the mixture to simmer until the venison is tender, 30 to 40 minutes.
From allrecipes.com
From allrecipes.com
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DRIED (CHIPPED) BEEF RECIPE - GROUP RECIPES
Worth noting: This recipe produces a mild Dry (Chipped) Beef. Based on the labels they post, most commercial Dry Beef will be too salty to use without soaking. You can slice this right after it comes out of the smoker and has chilled 24 hours, or dry it in the …
From grouprecipes.com
From grouprecipes.com
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VENISON CHILI RECIPE - HANK SHAW'S VENISON CHILI
Nov 16, 2015 · The Chiles in Venison Chili. What makes my venison chili unique is the amount of dried chiles I use. I will typically use 12 to 16 dried chiles of all sorts, reconstituted and then pureed with a cup of weak coffee to make the backbone of the dish. Any variety …
From honest-food.net
From honest-food.net
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VENISON - MULTITUDE OF RECIPES TO COOK VENISON EXACTY HOW ...
Place a medium Venison Roast in Crock Pot. Season with salt, pepper, crushed garlic, and fresh or dried onion flakes. Add full bottle of French Dressing. Add 1 bottle green olives, halved, and without seeds. Optional: Add 1-2 Tablespoons of Crushed Red Pepper to French Dressing Mix for those that like some bite! Jeff’s Pennsylvania Venison …
From venison.com
From venison.com
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5 BEST VENISON JERKY RECIPES FROM AROUND THE WEB
Jan 30, 2016 · 3. Teriyaki Venison Jerky. Everyone loves a little sweet to their spice, and that flavor comes easily with a nice teriyaki marinade. This recipe calls for a smoker, but we think you could achieve similar flavors and texture by adding some liquid smoke and using …
From wideopenspaces.com
From wideopenspaces.com
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VENISON BURGERS RECIPE - HOW TO COOK DEER MEAT BURGERS
Jul 28, 2014 · So is the timeless debate over whether to salt the meat as you make the patty or just on the outside. A few errant souls even add things to the meat itself, which to purists is anathema. (I am one of those souls: My venison burgers with mushrooms recipe includes powdered, dried …
From honest-food.net
From honest-food.net
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GRILLED DEER HEART RECIPE - HOW TO COOK DEER HEART | HANK SHAW
Jun 13, 2012 · A recipe for grilled deer heart with marinated peppers and onions. This recipe works with deer, elk, moose, antelope or beef, pork or veal.
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VENISON JERKY RECIPE: HOW TO MAKE GREAT MARINADED JERKY
Dec 26, 2021 · Don't get cute with your venison jerky recipes; stick with something proven like this one. Most hunters love to eat the meat they have themselves hunted, and there's no doubt that deer jerky appears near the top of the list of their favorites.. While the cuisine craze that has taken over the world of online recipes …
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RECIPES - DELIA ONLINE
With over 1,400 of Delia's recipes available to browse, here we have put them in categories so you can easily find what you are looking for.
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From deliaonline.com
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From yummly.com
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VENISON STEW - CULINARY HILL
Feb 27, 2020 · Instant Pot Venison Stew: You still have to brown the venison so that it gets that delectable crust. It takes a little bit of patience but will be a little faster than on the stove. Turn the Instant Pot to the SAUTE setting. Then, pat the venison dry with a …
From culinaryhill.com
From culinaryhill.com
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HOW TO MAKE VENISON BOLOGNA - FOOD CHANNEL
Feb 20, 2017 · Preparation. 1 Start out by putting casings in a bowl with 4 cups of water. Water temperature should be 70°(F) degrees 2 Tip - place a bowl on top to keep the casings wet and flexible for 20 minutes ; 3 In a large bowl add 5lbs of ground venison, 5lbs of ground beef. Then the bologna …
From foodchannel.com
From foodchannel.com
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