By Deer & Deer Hunting Staff
Many wild online game cookbooks function a bit on venison. during this cookbook, in spite of the fact that, each recipe demands venison. This choice 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 precise visitors in your house, glance no additional 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 compliment Venison
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Recetas clásicas y actuales explicadas paso a paso.
Extra info for 301 Venison Recipes: The Ultimate Deer Hunter's Cookbook
Do not let water boil; the ribs must cook gently. Combine ketchup, 1/4 cup water, vinegar, sugar, cayenne, chili powder, oregano, Worcestershire sauce, salt and pepper. When ribs are cooked, remove to bowls. Pour off water. Add half of the sauce to each wok, cook briefly, then add drained ribs back. Serve immediately. Must be kept hot. Q. Spareribs 1-1/2 cup maple syrup 2 tablespoons chili sauce 2 tablespoons cider vinegar 1-1/2 tablespoons onion, diced 1 tablespoon Worcestershire sauce 1 teaspoon salt 1/2 teaspoon dry mustard 3 pounds venison spareribs, cut in serving pieces Combine maple syrup with rest of ingredients.
Venison lends a tasty variation to many standard combinations and one-pot dishes. Ethnic Traditions Sauerbraten, Italian steak, stir-fry, venison Jurez, venison Burgundy, ragout, bulgoki, burgoo, bourguignonne, lasagna, spaghetti, Swiss and Cajun steak, burritos, gumbo, chop suey — all using venison! Ground Venison Transform ordinary burgers, meat loaf, and meatballs into memorable meals with the addition of ground venison. Sausage Easy-to-follow instructions for this standard lunch or snack item at home or deer camp.
Then add jar of currant jelly and melt into liquid. This should be done over low heat. Once this is done, return the braised venison to the pan with the melted jelly and scallions and simmer for 15 minutes turning the chops occasionally. One minute before removing from heat, stir in cooking sherry. The thick sauce is served over chops and wild rice if desired. —Capt. Steve Knapp, Ithaca, NY Marinated Fillet of Venison Marinade 3/4 cup of vinegar 1 bay leaf 1 sprig of thyme 2 medium onions, sliced 4 shallots, sliced 1 clove Fresh parsley Salt and pepper to taste Cook the vinegar together with the other ingredients for 5 minutes, then strain through a sieve.