Hubby came home with 10 lbs of (fresh frozen) deer meat. HOW do I cook it? What is the best recipe?

Venison Roast





1 (3 or 4 lb.) venison roast


1 small bottle Italian dressing


1/2 bottle barbecue sauce


1 clove garlic, chopped


1/2 cup white vinegar


1/4 cup brown sugar





Place roast in bottom of slow cooker. Add remainder of ingredients in order


listed: dressing, barbecue sauce, garlic, vinegar and brown sugar. Cook on


low setting for 10 to 12 hours. Serves 6 to 8.




















BARBECUE OF VENISON RIBS





6 venison rib steaks


1/2 c. onion slices


1 c. catsup


1 tsp. salt


1/3 c. Worcestershire sauce


1/4 c. vinegar


Dash of pepper


1 thinly sliced lemon


1 c. water


1 tsp. chili powder


Dash of Tabasco sauce





Arrange steaks in Dutch oven; dust with pepper. Cover with sliced onion and arrange slices of lemon over onion. Bake uncovered at 400 degrees for 10 minutes until browning begins. Mix remaining ingredients in saucepan; bring to boil. Pour sauce over venison; reduce heat to 350 degrees. Cook for 1 hour or until tender, spooning sauce over the meat 2-3 times during cooking. Add water if sauce becomes dry. Serves 6.














Venison, Moose or Elk Roast


2 to 3 pounds meat


1 cup celery, chopped


1 cup onions, chopped


1/2 teaspoon salt


1 teaspoon pepper


1 can stewed tomatoes


Flour





Fry onions and celery until brown. Take out and place meat in pan. When browned, add the onions and celery, salt and pepper. Cover and simmer until tender. Add stewed tomatoes; simmer for 1/2 hourHubby came home with 10 lbs of (fresh frozen) deer meat. HOW do I cook it? What is the best recipe?
To begin with cut it down to meal sized portions, I would suggest five 2lb pieces.


The type of cut would have been more helpful





Roast Venison.


Categories:


Yield: 1 Servings





4 lb To 5 venison roast


6 sl To 8 bacon


1 Sprig rosemary


1 c Water; stock or wine


1/4 ts Ginger


1/2 ts Cinnamon


2 Or 3 cloves


1 1/2 ts Sugar


2 tb Bread crumbs


1 ts Vinegar


2 tb Butter





Wrap the bacon all around the roast. Put the


rosemary in a heavy roasting pan and place the


roast on top of it. Mix together the liquid,


ginger, cinnamon, cloves and sugar, pour around


roast. Season with salt and pepper. Roast in a


moderate 350-375掳 oven for 2-3 hours. When done,


remove from pan to serving platter; strain off


gravy into a saucepan. Over low heat, cook juices


with bread crumbs until boiling. Then add vinegar


and butter; pour over roast. Serve with cranberry


jelly.





Venison Steaks.


Ingredients:


6 boneless venison steaks (4 to 6 ounces each)


1/2 cup white vinegar


1/2 cup ketchup


1/4 cup vegetable oil


1/4 cup Worcestershire sauce


4 garlic cloves, minced


1-1/2 teaspoons ground mustard


1/2 teaspoon salt


1/2 teaspoon pepper


Directions:


Place venison in a large resealable plastic bag. In a bowl, combine the remaining ingredients. Pour half over the venison; seal bag and turn to coat. Refrigerate overnight. Refrigerate remaining marinade.


Drain and discard marinade from steaks. Broil 3-4 in. from the heat for 4 minutes. Turn; baste with reserved marinade. broil 4 minutes longer, basting often, or until a meat thermometer reads 160掳 for medium or 170掳 for well-done. Yield: 6 servings.Hubby came home with 10 lbs of (fresh frozen) deer meat. HOW do I cook it? What is the best recipe?
where i come from deer meat is rare and the 1st time i tasted venisson meat was in switzerland, the chef made a pate salad and smoked venisson, it was real good. back home, we usually marinate it overnight with vinegar, soy sauce, ground pepper, salt, and minced garlic, then we stir fry the deer meat and serve it with fried rice.
Remove all of the bones from it. Then cook either by stewing, chili as suggested or if it can be made into small steak cutlets then roll in seasoned flour (black pepper, garlic and onion powder) and fry quickly in butter and oil. Fry some onions alongside too for a tasty treat. Serve with mashed potatoes and green salad.
Venison chili is really good. Use a recipe for chili without beans, and be sure the meat simmers a long time--it can be chewy/stringy depending on the age of the deer.
this isn't an answer.... but i only had venison once and i loved it





SO **** YOU FOR HAVING VENISON WHEN I DON'T :-(
Deer meat is excellent stewed! Do it up just like you would a beef stew....yummy!!!