Roast Venison with Red Wine
INGREDIENTS:
: 1 cup dry red wine
: 1 cup water
: 1 ½ teaspoons salt
: 1 large bay leaf or 2 small bay leaves
: 6 whole cloves
: ½ teaspoon ground allspice
: 1 large onion, sliced
: one venison roast, chuck or rump, about 4 ½ to 6 pounds
: 2 tablespoons bacon drippings or oil
PREPARATION:
1. Combine first 7 ingredients to make a marinade. Put meat in a deep non-reactive container, pour
marinade over meat.
2. Cover and refrigerate for 1 to 2 days. Drain, strain, and reserve marinade.
3. Dry meat in a Dutch oven over medium heat, brown all sides of the roast in hot bacon drippings or oil.
4: Add ½ cup of the reserved marinade.
5. Cover and simmer for 2 to 3 hours, or until meat is tender. Check often and add more marinade as
needed to prevent sticking.
6. Remove pot roast to serving platter and slice. If desired, thicken drippings with flour mixed with a
little water and pour over roast. Serve roast with rice or buttered noodles.
Carolina Roast Venison
INGREDIENTS:
: 5 lb Venison roast
: 1 onion, chopped
: ¼ c Barbecue sauce; (see sauce below)
: 1 small shallot, minced
: 1 tb salt
: 2 tb Vinegar
: pepper
Barbecue Sauce Ingredients
: 1 tb pepper; 1 tb salt; 1 small box dry mustard; ¼ c sugar; ¼ c Vinegar; ¼ c water;
: 1 stick butter/margarine
PREPARATION:
1. Sauce: Mix dry ingredients. Add vinegar, water and mix. Bring to full boil and add stick of
butter and continue to cook until butter melts. This makes 1 pint of the sauce.
2. Soak venison in water, 2 T. vinegar and 1 T. salt for 4-5 hours. Remove and wipe dry. Sprinkle
lightly with pepper and brush with sauce.
3. Add onion and enough water to cover bottom of covered roaster. Bake in 325 deg. Oven the first hour,
Then lower heat to 275 deg. For an additional 3 hours.
4. Baste often with sauce and juices from roast.
Venison Chili
INGREDIENTS:
: 4 lb boneless, cubed venison
: 3 tb bacon grease
: 2 onions chopped
: 2 Jalapenos seeded & chopped
: ½ c chopped green bell pepper
: 1 ½ can of beer (not Lite)
: 1 oz Jack Daniels whiskey
: ½ ts Cayenne pepper
: 3 tb Soy sauce
: 5 tb fresh ground cumin
: ½ ts salt
: 2tb Masa harina (corn flour or corn meal)
: 8 oz can tomatoe sauce
: 2c stewed tomatoes
: 6 Jalapenos fresh & whole (for Garnish)
:
PREPARATION:
1. Brown meat in bacon grease. Saute the onions, the chopped jalapenos & the bell peppers in the
bacon grease until the onions start to become transparent.
2. Meanwhile, bring the beer & whiskey to a boil and add the meat, seasonings & the onions/peppers
to the pot. Allow to boil for 5 – 7 minutes.
3. Reduce the heat to medium then add the tomatoes & tomato sauce. Stir occasionally while continuing to
cook for 30 minutes.
4: Reduce heat to simmer and cook for 1 hour.
Venison Jerky
INGREDIENTS:
: 3 lbs lean venison (no fat)
: 1 T salt
: 1 T insta cure or a cure of your choice
: 1 T onion powder
: 1 T garlic powder
: 1 T black pepper
: ¼ cup of soy or teriyaki sauce
: 1/3 cup Worcestershire sauce
PREPARATION:
1. Marinate with all ingredients for 24 hours, covered
2. Dry in smoker or oven about 10 hours at 100 deg. F. on racks sprayed with Pam (or similar) to prevent
sticking. Note: To prevent meat from falling thru oven racks cut hardware cloth (metal ¼” mesh)
and place on top of oven racks.
3. Dry meat longer if you want perforated lids to prevent molding