Deer

Chili
1½ lb. ground venison
1 onion (chopped & sautéed w/meat)
1 can tomato soup
1-8 oz. can tomato sauce
1 can red beans (optional)
1 tsp. chili powder
1 tsp. salt
½ tsp. cayenne pepper (1 tsp. will not make too hot if you desire      more fire.)

Let slow cook in crock-pot for two hours (less on range top).
You may want to add water while cooking for thinner chili.
Yields 4 servings.

Jerry Ainsworth
Cleveland, Mississippi

Top

Deer-N-Bacon
(1) Cut deer tenderloin into strips
(2) Wrap a slice of bacon around each strip and secure with a      toothpick
(3) Place strips into a container and pour enough Italian Dressing to      cover meat. Let soak overnight.
(4) Cook on barbecue grill until no longer pink.

John Bariola
Itta Bena, Mississippi

Top

Deer Sausage Balls In Cherry Sauce
1 lb. deer sausage
1 can cherry pie filling
½ cup water
2 T. Cornstarch
½ cup chopped pecans

Make sausage from your next deer. Shape sausage into balls
(1-lb. makes 22 balls). Brown in skillet until done through.
Empty can of pie filling in blender and process until smooth.
Put cherry puree in double boiler and add mixture of water and cornstarch to puree. Heat to just bubbly and add chopped pecans. Remove sausage balls from skillet and drain and pat dry with paper towels. Put cherry mixture and sausage balls in chafing dish. Serve hot with toothpicks.

Lil Gant
Merigold, Mississippi

Top

Spicy Venison Kabobs
Marinade:
½ cup chopped onion
¼ cup white wine (optional)
3 T. soy sauce
1 T. vegetable oil
2 tsp. coriander
2 tsp. chili powder
½ tsp. cayenne pepper
½ tsp. paprika
1 lb. venison steak (cut in 1-inch cubes)
1½ cups water
20 mushrooms
1 large onion (cut in 1-inch slices)
2 bell peppers

In a pan, combine all marinade ingredients and heat until boiling, stirring occasionally. Cool to room temperature and add venison cubes. Cover and marinade in refrigerator for approximately 24 hours. For each kabob, alternate onion, venison, bell pepper and mushroom on kabob skewers. Grill kabobs 3 to 4 inches from coals until desired (10-15 minutes). Yields 4 servings.

James Cummins
Amory, Mississippi

Top

Stuffed Venison Tenderloin w/Wild Mushroom Bordelaise
1 medium venison tenderloin
1 cup fresh or frozen spinach
½ cup feta cheese
Salt and coarse black pepper to taste
1 cup flour
3 T. olive oil
3 T. butter

Top

Wild Mushroom Bordelaise
1 large Portabella mushroom
     (sliced)
¼ lb. Shitake mushrooms
     (sliced)
¼ lb. oyster mushrooms
     (sliced)
1 fresh shallot chopped
¼ cup parsley chopped
1 T. thyme
1 qt. beef stock
2 cups red wine
2 T. cornstarch
3 T. water
2 T. butter

Make sure tenderloin is cleaned correctly, no silver skin or any fat left on it. Cut in half so you can have two pieces about 3 to 4 inches each. One at a time take tenderloin and butter fly it less than half way. Get medium size piece of film wrap and a meat tenderizer. Place the film wrap over the tenderloin and pound with the small size of the tenderizer until somewhat flattened. Then turn tenderizer to its side and continue pounding until it’s like a scaloppini. Do not pound too far or it might tare the meat and the filling will fall out. Once the meat is flattened, season meat and add chopped spinach and feta cheese on the middle of loin. Fold in side and roll. Take the loin and place on a large piece of film wrap. Roll once again like rolling up candy. Twist the ends. Place in the cooler for about 20 minutes so it will be easy to work with. It should look like a sausage.

Bordelaise sauce. Mix cornstarch and water and set aside. Take your shallots, parsley and thyme and sauté with butter in a saucepot for about 2 minutes. Add your beef stock and red wine. Let reduce about a third. Once sauce has reduced, strain well and replace wine and stock to your pan. Add mushrooms and bring to a boil. Reduce heat, add mixed cornstarch and water to sauce and simmer for about 8 to 10 minutes. Set oven at 350 degrees. Season flour with salt and pepper. Dredge loin into flour. Take sauté pan and place it on medium to high heat. Add butter and olive oil. Once the butter and oil are hot, place tenderloin into pan and brown off evenly on all sides. Once brown, place in oven for about 10 minutes or until temperature reaches 140 degrees. Place sauce on top and enjoy.

Luis Bruno
Jackson, Mississippi

Top

Venison Tenderloin
12 venison medallions (2 oz. each, pounded to 1/4" thick)
2 T. steak seasoning
Clarified butter (as needed)
2 cups shiitake mushrooms (chopped)
4 oz. red wine
1 cup roasted garlic bordelaise
1/2 stick butter (1/8 lb., cut into chips)

Season venison with steak seasoning and sauté in clarified butter to medium (approximately 3 minutes). Remove venison and add mushrooms; cook over medium high, heat until soft. De-glaze with red wine. Add roasted garlic bordelaise and bring to a lower boil; lower heat. Incorporate butter one chip at a time and stirring vigorously. Place 3 venison medallions on serving plate and top with sauce; serve with Café potatoes and crescent vegetables. Yields four servings.

Scott Duckworth
Hattiesburg, Mississippi

Top

Smoked Peppercorn Venison Loin
Desired amount of whole venison loin
olive oil
garlic powder
cracked peppercorns

Trim loin of excess fat and silver skin. Rib and coat loin generously with olive oil. Sprinkle with garlic powder, then rub and coat loin generously with cracked peppercorns. Cook slowly on smoker or grill until inside is still pink (it will finish cooking, even when removed from heat). Serve either thickly sliced with your favorite steak sauce, or very thinly, deli-sliced for sandwiches. This is a deliciously different and spicy venison dish.

Dr. and Mrs. Eddie Hobbs
Moorhead, Mississippi

Top

Becker Bottom Venison Stew
2 lbs. venison stew meat
2 T. vegetable oil
3 large onions, chopped
1 T. Worcestershire
1 bay leaf
1 T. oregano
1 T. salt
1 T. pepper
3 cups water
7 potatoes, peeled and quartered
2 large carrots cut in 1" length

Brown meat in oil in a Dutch oven; add the ingredients (except the potatoes and carrots). Simmer 1½ to 2 hours until meat is tender. Add the potatoes and carrots. Cook until all vegetables are tender. Thicken with flour and 1/4 cup cold water. Remove bay leaf. Serves 8 to 10 people.

Ms. Lois F. Varnell
Amory, Mississippi

Top

Crock Pot Venison With Vegetables
1½ 2 lbs. shoulder roast or butt cut on hindquarter
1 pkg. Adolph's Meat Tenderizer
1 medium bell pepper
4 medium potatoes
3 medium carrots
2 stalks celery
½ cup vinegar
1 pkg. French's Beef Stew Mix
3 T. Worcestershire sauce
3 T. Salt
Salt and Pepper to taste (can be salt free)
1 large onion

Place roast in a container and cover with tap water. Add vinegar, salt and Worcestershire sauce. Soak until the red is out of the roast, approximately 45 minutes. Drain the roast and add mixture of Adolph's Meat Tenderizer. Mix according to the directions plus ¼ of the onion, diced. Stir the roast to make sure it is covered with tenderizer. Let soak for 20 to 30 minutes, then pour powdered stew mix onto the roast and stir again. Do not add water to the mix. Let soak while cutting up vegetables into chunks. Reserve one potato. Place the vegetables in bottom of the crock-pot; do not add water. Salt and pepper to taste. Place the roast with tenderizer and stew mix on top of the vegetables. Cut potato logs from reserve potato and put on top of meat. Cook 12 hours on low setting.

Carl L. Grubb
Moorhead, Mississippi

Top

Boneless Venison Roast
Prepare the hindquarter by removing the leg bone and pelvic bone. This is done by laying the leg outside down on a table and cutting the muscle away from the bone. Be sure to remove all fat and the musk gland. Slash the meat lengthwise to make it lay flat. Season liberally with Tony's seasoning. Cover the meat with a mixture of chopped celery, onions, bell pepper, garlic and bacon pieces. Roll the meat around the stuffing mixture. Tie the roast with cotton string. Season the outside of the roast. Place in a smoker away from direct heat. Use pecan or hickory chips to create good smoke. Cook to an internal temperature reaches 130 135 degrees. Allow to cool before slicing. Slice across the grain with a meat slicer for the thinnest cuts possible. Serve hot or cold with your favorite sauce. Even those who say they don't like wild meat will be asking for more!

Jimmy Walker
Yelleville, Arkansas

Top

Venison Pot Roast
3 to 4 lb. venison roast
8 oz. Kraft Catalina French dressing
1 cup green stuffed olives
8 small onions
8 small potatoes
½ cup vinegar
2 T. flour

Soak roast in 1-quart water and ½ cup vinegar for one hour. Drain and dry. Brown roast on all sides in ¼ cup Catalina French Dressing. Add remaining dressing to which has been added ½ cup water. Cover. Simmer 2½ hours. Add onions, potatoes, olive slices.
Continue to simmer 45 more minutes or until meat and vegetables are tender. Remove both to a warm serving platter. Thicken meat juices with ¼ cup water and 2 T. flour mixed together in small bowl. Stir until well blended. Gradually add flour mixture to hot liquid in roasting pan. Cool until mixture thickens, stir constantly. Serve meat and vegetables with the gravy. Optional: garlic slivers may be pressed into punctures made into the roast before browning.

Norma Palasini
Leland, Mississippi

Top

Baked Venison Stew
2 lbs. Venison stew meat
seasoned meat tenderizer
¼ cup flour
2 to 3 T. cooking oil
½ tsp. garlic powder
2-8 oz. cans tomato sauce
1-8 oz. can water
6 to 8 small boiling onions, peeled
3 parsnips, scraped and sliced
4 carrots, scraped and sliced
1 cup whole mushrooms, washed
1 tube (10 in a tube) baking powder biscuits

Remove fat from venison and discard. Cut meat into bite size chunks. Sprinkle with tenderizer and dredge in flour. Melt margarine in a skillet, add garlic and stir to mix. Cook meat until well browned and almost done. Place meat in a baking dish, add rest of ingredients, except the biscuits, cover and bake in a 350 degree oven for about one hour or until vegetables are tender. Stir and top with biscuits. Raise oven heat to 400 degrees and return to oven. Bake until biscuits are done (12 to 15 minutes). Serves 4. Variations: Although we have found this combination of vegetables to be particularly pleasing, other combinations of vegetables may be used with equal success.

Mike Holman
Hamilton, Mississippi

Top

Company Venison And Gravy
2 lbs. venison (back strap or hind-quarter steaks best)
¼ cup oil
2 large onions, chopped
½ bell pepper, chopped
2 qts. water
2 beef bouillon cubes
4-6 garlic cloves, finely chopped
1 tsp. garlic powder
salt and pepper
flour

Salt, pepper and flour venison. Brown in oil in a large heavy pan. While venison is browning, pour water into large Dutch oven and add all other ingredients. Add venison to mixture, and place into a 250-degree oven. Cook uncovered for approximately 2 hours or until the gravy thickens to your liking. Note: To make gravy thicker, add some more flour. Serve over rice or biscuits.

Don Harris
Madison, Mississippi

Top

Venison Deluxe
Preheat oven to 350 degrees
Grease big roasting pan. Use enough venison slices, bone and fat removed, to cover bottom of pan. Meat shrinks, so be generous.
First beat to tenderize, sprinkle with unseasoned meat tenderizer, pepper and salt to taste. (May chip up several cloves of garlic)

Add a mixture of the following over the meat:
1 cup each of chopped: green onions, bell pepper, celery, carrots.
6 large potatoes sliced French fry style. Slice a stick of margarine over all. Dilute 2 cans of cream of mushroom soup with 2 cans of water and pour over vegetables. Cover with lid or foil. Bake 1½ to 2 hours according to age and tenderness of venison. Serve over rice or creamed potatoes.

Meat substitute. You may use 2 cut-up fryers, salted and peppered or several cup-up squirrels that have been pressure-cooked about 15 minutes. Use what is brought to camp in the way of meat or vegetables. Add salt as needed according to diet. You may want to add a few sliced jalapeno peppers.

Mrs. J. C. (Nona) Herbert
Shaw, Mississippi

Top

Chili Soup
1½ lbs. ground beef or venison
1 large onion (diced)
2 cans Progress Minestrone soup or 3 cans Campbell’s Minestrone       soup
1-28 oz. can tomatoes, crushed
2 cans Rotel tomatoes
1 clove garlic, crushed
1 tsp. celery salt
1 T. parsley
a few shakes of Tabasco sauce

Brown meat and onion. Add remaining ingredients. Simmer 30 minutes. Freezes well.

Lynne Moses
Rolling Fork, Mississippi

Top

Norma Palasini
Leland, Mississippi

Top

Grilled Venison Tenderloin
2-3 venison tenderloin
1 T. lemon pepper
3 cloves garlic minced
2 T. fresh rosemary (1 tsp. dry)
1 cup dry red wine
3 T. soy sauce
1 cup vegetable oil

Rub venison on all sides with black pepper, garlic, wine, and soy sauce, and thoroughly coat meat. Add cover and marinate 16-24 hours. Two hours before grilling take from refrigerator and let meat become room temperature. To grill, sear meat in both sides over hot coals then cook medium to medium-rare approximately 10-15 minutes. Allow meat to rest 10 minutes before slicing into ¼” rounds. Serve warm or at room temperature. Can serve as main coarse, with rolls or pick up food.
May want to use following sauces:

Horseradish Sauce
1 cup sour cream
2 T. horseradish
2 tsp. lemon juice, mix well

Mustard Sauce
1 cup sour cream
3 T. Dijon or Creole mustard, mix well.

Karan Lott
Greenwood, Mississippi

Top

Grilled Venison With Cabernet Glaze (Serves 6)
2 cups of Cabernet Sauvignon plus ½ cup for glaze
1 cup Raspberry Vinegar
1 whole cinnamon stick
1 bay leaf
1 tsp. cracked black peppercorns
1 large branch fresh rosemary
½ tsp. crushed juniper berries
12- 3 oz. venison loin medallions (back strap)
8 oz. can tomato paste
1 tsp. sugar
2 T. minced shallots
1 cup veal stock (commercial chicken stock will suffice)
1 oz. butter (room temperature)

To make the Cabernet Glaze, place tomato paste, sugar and shallots on a medium/low fire in a heavy saucepan. Stir constantly until heated throughout without scorching the bottom of saucepan; add ½ cup Cabernet and 1 cup veal stock. Reduce to sauce-like consistency and strain through a "tea-strainer" to remove solids (shallots) and then add butter to glaze and keep warm until service.

Combine the Cabernet Sauvignon, vinegar and spices into a marinade; this should be done 2 hours before using this mixture as a marinade. Next, marinate the venison medallions in this mixture for two hours. Pat dry and season. Grill meat pieces to medium rare. Pool Cabernet Glaze over venison and serve with garlic mashed potatoes and assorted vegetables such as grilled zucchini slices, grilled yellow squash and grilled red bell pepper quarters.

Nick Apostle
Jackson, Mississippi

Top

Venison Pot Roast
3 to 4 lb. venison roast. Poke holes in all sides of roast and soak in cold vinegar (1/2 cup) to dish pan full of water for an hour. Add pieces of garlic to holes in roast before browning. Brown, drained and dried roast on ¼ cup Kraft Catalina French dressing. Add balance of 1-8 oz. bottle and ½ cup water- cover; simmer 2½ hours. Add 8 small onions, 8 small potatoes, and 1 cup green stuffed olive slices; continue simmering 45 minutes until meat and vegetables are tender. Remove meat and vegetables to warm serving platter. Gradually add ¼ cup water to 2 T. flour, stirring until well blended. Gradually add flour mixture to hot liquid in pan. Cook- stirring constantly until mixture boils and thickens. Simmer 3 minutes, stirring constantly. Serve with meat and vegetables.

Norma Palasini
Leland, Mississippi

Top

Venison Shish-K-Bobs
Venison, cubed
Italian salad dressing
Bacon

Alternate cubes of venison and bacon slices on skewers. Marinate skewers overnight in salad dressing. Grill skewers until meat reaches desired tenderness.

Chris Zepponi
Leland, Mississippi

Top

Venison Burgers
1 lb. ground venison
½ lb. pork sausage
1 T. dehydrated onion
1 tsp. garlic powder
2 T. Worchester sauce
1 tsp. liquid smoke
1 egg
½ cup condensed milk
breadcrumbs
salt and pepper to taste

Combine meat with seasonings and mix well, add egg and condensed milk. Add enough breadcrumbs to make mixture hold together without being sticky or dry. Shape into 6 medium patties and broil, fry or grill.

Mrs. Betty Touchstone
Greenville, Mississippi

Top

Venison Stir-Fry with Peanuts
Marinade:
1 T. vegetable oil
3 T. soy sauce
1 T. cornstarch

Stir-fry sauce:
¼ cup chicken broth
4 T. soy sauce
2 tsp. cornstarch
1 tsp. sugar
1 lb. venison steak (cut in ½ inch cubes)
3 T. vegetable oil
½ tsp. cayenne pepper
3 tsp. ginger
¾ cup unsalted peanuts
½ cup onion, chopped
2 medium bell peppers, chopped
5 medium carrots, sliced
3 cups hot cooked rice

In a small bowl, combine all marinade ingredients. Add venison cubes and stir until coated. Marinate at room temperature for 1 hour. In a bowl, combine sauce ingredients and set aside. In a wok heat 3 T. of oil at medium heat. Add cayenne and ginger. Add venison and cook until firm. Add peanuts and cook for 1 minute. Add carrots and cook for 3 minute. Add bell peppers and onion and cook for 3 minutes. Add sauce and stir. Serve over rice. Makes 3 or 4 servings.

James Cummins
Amory, Mississippi

Top

Stir-Fry Deer or Pepper Steak
2 lbs. deer round steak
¼ cup bourbon
1 T. California Garlic Pepper

Cut deer steak in strips and sprinkle ¼ cup bourbon for marinade over steak. Let set 10 minutes. Heat oil in wok and stir-fry until changes color. Put in long Pyrex dish and sprinkle with Dales seasoning or soy sauce. Place in 350-degree oven for 35 to 40 minutes. Delicious with homemade biscuits, You may stir fry bell peppers, onions, mushrooms, and tomatoes and thicken juice with 2 T. flour and return all veggies and meat back to wok and season with soy sauce. Serve over rice.

Margaret Henderson
Greenwood, Mississippi

Top

Culabrella Venison
2 to 2½ lbs. venison (preferably tenderloins)
2 to 3 eggs
1 cup milk (maybe more)
1 cup flour
salt
pepper
1 can rotel
1 pkg. onion soup mix
cooking oil

If the venison is shot before the hounds, I usually soak it overnight in salt brine with a little vinegar. If the meat is taken by still-hunting, no soaking is required. Cut the venison into little steaks about 3 to 4 inches long and ½ inch thick. Season flour with salt and pepper and spread on wax paper. Get your big skillet out and put about ½ inch of oil in the bottom on medium-high to be getting hot. Beat the eggs into milk in deep bowl, dip meat in the milk and egg mixture and drain excess back into bowl. Roll meat in flour and fry until crispy. Sit meat on a platter to drain.

When you get the little steaks all cooked, put them in the bottom of a big Dutch oven. Add rotel, onion soup mix and enough water to come up even with the meat. Simmer on low heat for 30 to 40 minutes.
Serve with rice, the gravy left from cooking, and cathead biscuits with butter.

Dr. Hilton O’Neal
Greenville, Mississippi

Top

Barbecued Deer Ribs Supreme
In the morning: Put deer ribs in pan of cold water with a couple of caps full of vinegar and a pinch of salt.

That afternoon put water in pot to boil with crab boil seasoning, red pepper, one onion, a little celery and a clove or two of garlic. Let boil for at least 30 minutes before placing meat on broiling pan and brown in oven with a good barbecue sauce, brushing on sauce before and after browning.

Take out when done and serve with fresh Cole slaw, baked beans and French bread.

Gus Johnson
Greenville, Mississippi

Top

Chevreuil Bourguignon A La Anne (Venison Burgundy)
1 lb. bacon, cooked crisp, reserve drippings
2½ - 3 lbs. venison (roast or steaks, cubed)
Combine the following and toss with meat before browning:
1½ tsp. Season All seasoning
1 T. fresh parsley, chopped
1½ tsp. Nature’s seasonings
¾ tsp. thyme, dried or fresh minced
salt and pepper to taste
½ cup flour
1½ cups rich beef broth (or 1-10 oz. can condensed beef broth)
¾ cup flour
1 T. tomato paste
3 large carrots, peeled and sliced
2 cups Burgundy
1 large onion
1 lb. fresh mushrooms
½ cup celery, diced
1 clove garlic, minced
1 bay leaf

In a large Dutch oven, brown the venison in reserved bacon dripping.
Reserve venison and keep it warm. Brown ¾ cup flour in drippings, scraping pan and stirring while browning over a medium flame (do not burn flour). Add bacon, carrots, onions, celery, garlic, bay leaf parsley and thyme. Stir well into roux over medium flame for 2-3 minutes. Add broth, wine, paste, and venison. Reduce flame to simmer for 3 to 4 hours, covered. Stir occasionally. One half hour before serving, add fresh mushrooms. Serve over rice or your favorite pasta. Serves 8. Excellent hearty meal accompanied by salad, French bread, your favorite red wine and a light sorbet for dessert.

Anne Callaway
Greenville, Mississippi

Top

Venison Finger Steaks
2 lbs. venison, fat and membranes removed
1 cup Worcestershire sauce
1 qt. peanut oil
2 cups all-purpose flour
salt to taste
ground cayenne pepper to taste
garlic powder to taste
onion powder to taste

Cut meat into 1 x 3 inch strips, making sure to cut across the grain (the meat will be more tender). Soak the strips in the Worcestershire sauce for about 30 minutes. Half fill a deep-frying pot with the oil and preheat to 350 degrees F. In a large mixing bowl, mix the flour with the seasonings. Dredge the venison on the spicy flour mixture. Deep fry in hot oil until the strips float and become golden brown, 2 to 3 minutes.

Justin Wilson
Gretna, Louisiana

Top

Venison Stew
2 T. olive oil
1½ lbs. venison (from hind quarter), cut in stew-size pieces,       seasoned with salt and white pepper
3 onions, cut into quarters
6 medium potatoes, cut into chunks
3 ribs (large) celery, cut into 2 inch lengths
6 carrots, cut into chunks
1 envelope dry onion soup mix
1-8 oz. can tomato sauce
1-2 oz. can sliced mushrooms

In a heavy bottomed stockpot with lid, brown meat in hot olive oil in small batches. Place all meat in pot and add tomato sauce, sliced mushrooms and onion soup mix. Add enough water to cover meat. Bring to a boil. Cover and reduce heat to bare simmer. After 30 minutes having elapsed add the potatoes to venison and cook covered for 15 to 20 minutes or until potatoes are just beginning to become done. Add the remaining ingredients and a little more water if needed. Cover with a lid and let cook until veggies are done but not mushy. Adjust seasoning and enjoy.

Nick Apostle
Jackson, Mississippi

Top

Venison Cutlets
Venison (any cut)
1 egg
1-4 oz. pkg. soda crackers, crushed
½ cup flour
1 lemon
½ cup milk
oil, (vegetable)
salt and pepper

Cut venison into slices about ¼” thick and the diameter of a hamburger patty. Remove all fat or gristle from meat. Pound thoroughly with a tenderizing hammer (or put through a tenderizing machine). Mix egg and milk in bowl and dip venison slices into mixture. Remove and roll into crackers and flour mixture (combine the flour and crackers). Fry in hot cooking oil until golden brown, turning once. Remove and place on a paper towel to drain. Squeeze lemon juice on venison immediately after removing from skillet. Salt and pepper to taste and serve.

Tip: Make sure oil is hot so when you place breaded venison slice in it the breading won’t come off.

Heber Simmons, Jr.
Jackson, Mississippi

Top

Country Beans
1 large onion, chopped
1½ cup brown sugar
1 bell pepper, chopped
1 cup barbeque sauce with 1 cup celery, chopped smoke flavor
2 lbs. ground venison black pepper, to taste
few slices of bacon
2 cans pork & beans
2 T. mustard

Simmer onion, celery, and bell pepper and add venison and brown. Pour off grease. Add other ingredients; top with bacon and bake at 350 degrees for an hour.

Nola Ann Herring
Brandon, Mississippi

Top

Chili Mac
2 lbs. ground venison
2 cans water
1 large onion
2 cans Ranch Style beans
1 large bell pepper
1 can whole kernel corn, drained
minced garlic
2 cups shredded cheddar cheese
1 pkg. chili seasoning
½ pkg. elbow macaroni
1 can tomato sauce
salt and pepper to taste

Sauté ground venison, large chopped onion, bell pepper. Drain excess oil. Add chili seasoning mix, minced garlic and salt and pepper. Add tomato sauce, water, corn and beans. Simmer approximately 30 minutes. Add boiled macaroni and 2 cups cheddar cheese.

Elizabeth Cummins
Kilmichael, Mississippi

Top

Venison Stroganoff
1 lb. ground venison
1 small package cream cheese
1 medium onion, chopped
1 cup sour cream
1 can mushrooms
1-5oz. pkg. medium egg noodles
2 cans tomato sauce mozzarella cheese

Brown ground venison. Sauté onion and mushrooms, add tomato sauce and ground venison, simmer 10 minutes. Mix softened cream cheese and sour cream with cooked egg noodles. Layer egg noodles and meat mixture (I just mix mine together). Top with grated mozzarella and bake at 350 degrees for 30 minutes or until bubbly.

Elizabeth Cummins
Kilmichael, Mississippi

Top

Grilled Venison
Back strap or outside tenderloin of deer (one should feed 3 to 4       people).
Remove all connective tissue, fascia and membranes. Slice meat
      one-inch thick making 8 to 10 medallions.

Sprinkle with tenderizer, dried parsley, and lemon pepper, and pound 4 to 5 times with a meat hammer, but not enough to flatten.
Turn and repeat on other side. Marinate 1 to 3 days in the refrigerator after having put 1 tsp. honey and 2 tsp. allegro on each medallion. Second day turn meat and repeat. Cook over low charcoals and don’t overcook.

Dr. John Brooks
Greenville, Mississippi

Top

Hamburger Steaks
1 lb. ground beef or venison
½ cup plain yogurt
1 T. Worcestershire sauce
1 tsp. mustard
1 chopped onion or 1 envelope Dry Onion Soup mix
pepper to taste

Mix all together and shape into patties. Brown patties in oil. Place burgers in baking dish and top with 1 can mushroom soup mixed with the other half cup of yogurt. Bake (covered) at 350 degrees about 45 minutes.

Nola Ann Herring
Brandon, Mississippi

Top

Venison Stroganoff
1 cup sour cream
4 T. flour
½ cup fresh bacon drippings
¼ tsp. thyme
1 can canned beef broth
¼ tsp. marjoram
1¾ cup red cooking wine
fresh ground pepper and salt to taste
3 medium onions, peeled and sliced
1-12oz. pkg. Skinner egg noodles
1 lb. fresh mushrooms caps or
2-3 oz. cans sliced mushrooms

Sauté onions in ¼ cup bacon drippings in a 4-quart Dutch oven. Remove onions and reserve. Brown meat in small batches, adding more drippings as needed. Return meat to pot. Stir in 4 tablespoons flour. Add wine, beef broth and seasonings. Cover and simmer gently for 3 hours, stirring occasionally. Add onions and mushrooms. Cook for 1 hour more over medium heat. At the end of cooking, stir in 1-cup room temperature sour cream. Do not allow to boil or it will curdle. Serve over hot buttered noodles. Serves 8-10.

James Cummins
Amory, Mississippi

Top

Vension and Beans A great dish to take to a potluck supper.
1/3 cup packed brown sugar
6 slices bacon, chopped
1 cup Catsup
1½ lbs. deer
2 T. vinegar
1 medium onion, chopped
1 T. Worcestershire sauce
1-16oz. can pork and beans ½ tsp. salt
1-16 oz. can kidney beans, drained
¼ tsp. prepared mustard
1-16 oz. can butter beans or Great Northern beans, drained

Heat oven to 350 degrees. In Dutch oven, cook bacon over medium-low heat, stirring occasionally, until crisp. Remove with slotted spoon; set aside. Drain all but 1-tablespoon bacon fat from Dutch oven. Add meat and onion. Cook over medium heat, stirring occasionally, until meat is no longer pink and onion is tender. Add reserved bacon and remaining ingredients to Dutch oven; mix well. Cover and bake until bubbly around edges, about 45 minutes.

Nola Ann Herring
Brandon, Mississippi

Top

Sauerbraten
3 to 4 lbs. venison- marinade in:
1 qt. water vinegar to taste
6 peppercorns
3 whole cloves
1 bay leave
2-3 onions, sliced thick

Bring to boil and marinade meat in it for 3 days. Keep in refrigerator and then turn meat everyday. Roast in oven in a pan or bag. I usually throw away the marinade and make separate gravy, but you may want to use some of it to season the gravy.

Eva Chesteen
Fredericksburg, Virginia

Top

Salisbury Steak
1 lb. ground venison
1 small onion
1 cup corn flakes
dash of pepper
1 egg
½ cup milk
1 tsp. salt
1 can mushroom soup

Combine meat, egg, onion, milk, corn flakes, salt and pepper. Form six patties. Roll in flour, brown in a little shortening and place in baking pan; cover with mushroom soup. Bake at 350 degrees for 45 minutes.

Elizabeth Cummins
Kilmichael, Mississippi

Top

Venison Burgers2
1¼ lb. ground venison
2 T. mustard
1 large onion, chopped
1 T. vinegar
1 green pepper, chopped
1 tsp. salt
¾ cup catsup
2 T. sugar

Brown meat with onion and pepper. Add other ingredients. Simmer on low heat (covered) for about 30 minutes. Serve on buns.

Nola Ann Herring
Brandon, Mississippi

Top

Venison Meal-In-One Casserole
1 lb. ground venison
1 can cream of mushroom soup
1 large chopped onion
1 can tomato soup
1- No. 2 can green beans, drained
¼ cup grated cheese
½ lb. noodles, cooked

Sauté meat with onions in small amount of fat. Place in casserole. Add beans, noodles and soups in layers. Sprinkle with cheese. Bake at 350 degrees for 45 minutes. Yield: 8 servings.

Board of Levee Commissioners For The Yazoo-Mississippi Delta
Clarksdale, Mississippi

Top

Venison Mincemeat
4 lbs. venison “trim” meat with bones
1 T. ground ginger
2 lbs. seedless raisins
1 T. ground cloves
1-15oz. box currants
1 T. nutmeg
¾ lb. beef suet
1 tsp. allspice
3 lbs. apples, peeled and quartered
1 tsp. mace (optional)
1 T. salt 2 qts. cider, grape juice, or other fruit juice
1 T. cinnamon
1 lb. brown sugar

Trim fat from venison. Cover with water. Simmer until meat is tender. Refrigerate venison in cooking liquid and allow to cool overnight. Remove all fat from top of liquid. Separate meat from bones and put meat through grinder, using a coarse blade. (There should be enough ground venison to make at least 2 quarts of ground meat). Grind suet and apples. Combine all ingredients in a large kettle. Simmer for 2 hours to plump fruit and blend flavors. Stir often to prevent sticking. Use “as is” for cookie recipes. Add 1 cup chopped apple for every 2 cups mincemeat for pie.

Board of Levee Commissioners For The Yazoo-Mississippi Delta Clarksdale, Mississippi

Top

Mincemeat Oat Bars
½ cup soft shortening
½ tsp. salt
1 cup brown sugar
1¾ cups oatmeal
1½ cups flour
1 cup mincemeat
1 tsp. soda

Mix all ingredients except mincemeat until they resemble coarse cornmeal. Put half of the mixture into a 6”x 9” pan. Pat to firm. Spread with mincemeat. Sprinkle rest of crumbs on top. Bake at 350 degrees for 25-30 minutes. All to cool before cutting into bars or squares. Makes 36 cookies.

Note: A fairly dry mincemeat is best. Drain off extra juice before using.

Board of Levee Commissioners For The Yazoo-Mississippi Delta
Clarksdale, Mississippi

Top

Venison Spaghetti
1 lb. ground venison or sausage
2-6oz. cans tomato paste
¼ cup olive oil
2 T. Worcestershire sauce
2 T. minced parsley
salt and pepper
1 cup chopped onion
1-8oz. box spaghetti, cooked
2 cloves garlic, minced Parmesan cheese
1-8 oz. can tomato puree

Brown venison in hot oil; add parsley, onions and garlic. Cook until tender; add remaining ingredients except spaghetti and cheese. Simmer over low heat for 2 hours. Serve over spaghetti sprinkled with cheese. Yield: 6 servings

Board of Levee Commissioners For The Yazoo-Mississippi Delta
Clarksdale, Mississippi

Top

Venison Chili2
½ lb. ground pork sausage
1 T. salt
2 lbs. venison, cubed
2-15oz. cans kidney beans
2 medium onions, chopped
1 qt. water
1 medium bell pepper, chopped
1/8 tsp. red pepper, if desired
2 cloves garlic, minced
1 tsp. paprika
3 T. chili powder

In a large saucepan, set on simmer, brown pork sausage and venison. Remove sausage and venison from saucepan. Sauté onions and bell peppers. Add sausage and venison; then add remaining ingredients and enough water to cover the meat. Add remaining water as needed. Good served over rice. Yield: 8-10 servings.

Board of Levee Commissioners For The Yazoo-Mississippi Delta
Clarksdale, Mississippi

Top

Venison Roast
Venison Roast (rump or loin)

To remove gamey flavor, follow directions for basic marinade. When ready to cook wipe odd with cloth or paper towel. Use sharp knife. Punch holes deep into roast. Insert pieces of salt meat, onion, celery and garlic into each hole. Lay bacon strips across roast. Place on roasting rack. Cook in preheated oven set at 325 degrees. Cook 20 to 25 minutes per pound.

Board of Levee Commissioners For The Yazoo-Mississippi Delta
Clarksdale, Mississippi

Top

Phil’s Roast Leg of Venison
1 hindquarter
charcoal
grill with rotisserie

Salt and pepper meat. Let meat turn over coals till cooked to perfection! During cooking time, baste with a vinegar and water solution every 15 minutes. Baste meat with your favorite sauce during the last hour or so of cooking.

Board of Levee Commissioners For The Yazoo-Mississippi Delta
Clarksdale, Mississippi

Top

Hot Green Chili-Venison Stew Over Mexican Rice
3 T. oil
1½ cans (3 oz. each) green chilies, chopped
1 clove garlic, minced
2 cups water
2 medium onions, chopped
dash chili power
4-6 large potatoes
2 jalapeno peppers, sliced in strips & seeded
½ pkg. chili seasoning mix

Brown cubed venison with onion and garlic in oil. Add chili seasoning, jalapeno peppers, green chilies, water and cook until meat is tender. Add cubed potatoes and cook until tender. Serve over rice.

Note: Remove the jalapeno peppers before I put in potatoes.

Mexican Rice:
2 cups rice (long grain)
½ tsp. cumin powder
3-4 T. oleo
½ tsp. oregano powder
1 onion, chopped
4 cups water
1 tomato, chopped

Brown rice in oleo in large Dutch oven with onion. Add tomato, seasonings and then add water. Cook as directed for rice.

Board of Levee Commissioners For The Yazoo-Mississippi Delta
Clarksdale, Mississippi

Top

Venison Sausage Balls
1½ lbs. ground venison
¼ tsp. pepper
½ cup dry bread crumbs
¼ tsp. ground allspice
1 egg, beaten
1/8 tsp. ground cloves
1 tsp. salt
1/8 tsp. ginger
½ cup mashed potatoes

Combine all ingredients; mix well. Shape into 1- inch balls. Brown well in oleo, stirring occasionally. Cover and cook over low heat for 15 minutes. Garnish with orange and lemon slices, if desired. Makes 5-6 dozen. Good for a brunch with scrambled eggs and wild rice.

Board of Levee Commissioners For The Yazoo-Mississippi Delta
Clarksdale, Mississippi

Top

Venison Steak
3 lbs. venison steak
2 pkgs. dry onion soup mix
1 cup grape jelly
½ tsp. salt
¼ cup steak sauce
1/3 tsp. pepper

Combine all ingredients (except steak) in large bowl. Place steak on foil in shallow baking pan. Pour three-fourth of the mixed ingredients on steak and seal foil tightly. Bake in a 350 degree oven for 2 hours or until tender. Open foil and baste with remaining sauce and cook five minutes.

Board of Levee Commissioners For The Yazoo-Mississippi Delta
Clarksdale, Mississippi

Top

Venison and Noodles
1½ lbs. sliced venison, cooked until tender
salt and pepper to taste
1-6oz. package noodles, cooked
2 beef bouillon cubes

Make gravy with liquid from meat and add bouillon cubes and cooked noodles.

Board of Levee Commissioners For The Yazoo-Mississippi Delta
Clarksdale, Mississippi

Top

Venison Meat Loaf
1½ lbs. ground venison
½ tsp. black pepper
¼ lb. ground beef
¼ tsp. salt
1 cup medium bread crumbs
½ cup catsup
1 pkg. onion soup mix
¼ cup water
2 eggs, well beaten
½ cup evaporated milk
1 T. sugar
1 tsp. Worcestershire sauce

Mix all ingredients in large bowl. Shape into loaf and place in foil-lined loaf pan or greased baking dish. Cover loosely with foil. Cover over pan of hot water about 1 hour. Remove foil and bake 15 minutes longer in a 350-degree oven.

Note: 2 strips of bacon may be placed on loaf during cooking time and removed before serving.

Sauce:
1 can cream of mushroom soup
1½ cups grated cheese

Heat mushroom soup and cheese until cheese is melted. Slice meat loaf. Just before serving pour cheese mixture over loaf. Serve hot.

Board of Levee Commissioners For The Yazoo-Mississippi Delta Clarksdale, Mississippi

Top