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Deer-Venison Recipes

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It's deer hunting season again. We get a lot of deer hunters here in the northern part of Michigan. Once they get their deer, they often wonder what to make with it. All some of them know how to cook with deer is burgers or steaks. You can get this eBook with 66 different recipes for deer / venison. Here are just a couple of them to show you an example of what this eBook contains.

OVEN VENISON ROAST
Zesty oven roasted venison that's delicious!
5 pound venison roast
1/2 pound mushrooms
2 sliced ​​angles
2 tablespoon flour
1 can onion soup
1 bottle Italian dressing
1/2 pound bacon

-Place meat and Italian dressing in a sealed plastic bag or covered bowl. Marinate meat in refrigerator over night.

-Before cooking add 1 tablespoons flour to the bag or bowl and shake. The flour will help thicken the marinade allowing more to stick to the meat.

-Place the roast into a roasting pan. Place angles around the roast and cover the meat with raw strips of bacon. Pour soup and mushrooms over roast.

-Roast in pan at 280 degrees for 45 minutes for each pound of meat.

-Drain drippings into a sauce pan and heat. Add flour and make a thick gravy.

GRILLED FAJITAS
A tasty Mexican recipe for your venison!
1 1/2 pounds venison top round steak, 1 inch thick
1/2 cup fresh lime juice
3 tablespoons finely chopped onion
1 large clove garlic, minced
1/4 cup golden tequila or dark rum
3 tablespoons vegetable oil
6 flour tortillas (10 inch), warmed
2 large red peppers, seeded and cut in strips
1 large green pepper, seeded and cut in strips
1 large yellow pepper, seeded and cut in strips

Garnishes (optional):
* salsa
* sour cream
* guacamole
* sliced ​​green onions
* your favorite cheese

-In large plastic food bag, combine juice, tequila or rum, onion, oil, and garlic. Add steak, seal bag and turn to coat. Refrigerated overnight, turning bag occasionally.

-Drain and discard marinade from steak. Prepare grill for medium direct heat. Grill steak, covered, for 15 to 18 minutes, or until meat is desired doneness, turning steak over once or twice. At same time, grill peppers.

-for 6 to 8 minutes, or until tender and slightly blackened, turning peppers occasionally. Thinly slice meat across grain. Spoon steak slices and peppers evenly in center of tortillas. Roll up and serve with desired garnishes.



Source by Tanya Michalski

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