Whitetail Deer Recipes

5 Point Venison Stew

2 lbs venison cut into 1 cubes
1 c flour
1 tsp salt
½ tsp pepper
4 Tbsp butter
1 lg. chopped onion
1 chopped green pepper
2 bay leaves
3 tbsp Worcestershire sauce
4 c water
1 stalk chopped celery
4 lg. potatoes peeled, cut into 1 cubes
6 chopped carrots

Coat meat with mixture of flour and salt. In fry pan melt butter over med heat. Add venison, Bay leaves, onions, green pepper, celery, Worcestershire, pepper, and water cover and simmer for 30 minutes. Add potatoes and carrots and simmer until veggies and meat are tender.

Whitetail Deer Jerky

4 ½ pounds lean venison
2/3 c brown sugar
Black pepper
1 c curing salt
2/3 c liquid smoke

Fillet meat into strips. Mix all ingredients together well. Add enough cold water to cover and place it into the refrigerator for 12 hours stirring twice. Drain on paper towel. Sprinkle each piece with pepper. Let drip for 1 hour in 125 to 140 degrees oven for 12 hours. Refrigerate.

Venison with Onion

1 c of Italian dressing
½ c soy sauce
1 onion
1 piece of garlic your favorite spices
1/3 c of A1 steak sauce

Marinate the meat for about 24 hours then place it on the grill and add the sliced onion and garlic. Cook on each side adding proper materials as needed. Cook until medium or how you like it.

Venison Tenders

Cut meat in strips ½ by ½ and 4 long. Marinate for 8-12 hours in the following:
2 c milk
1 tsp seasoning salt
1 tsp dry mustard powder
1 egg
1 tsp garlic powder
¼ tsp black pepper to taste
1 tsp onion powder or dehydrated onion

Remove venison strips from marinate and let dry. Dip in egg whites. Dip in crushed dry Pepperidge Farms stuffing mix. Fry quickly in quarter inch of very hot oil.

Steak Venison N Gravy

2-3 pounds cubed venison steak
2 med sliced onions
1/3 stick margarine
1 whole egg
1 c whole or evaporated milk
1 c flour seasoned with salt and pepper
1 can 26 oz. Campbell’s cream of mushroom soup
1 can water- add amt to get soup thick or thin
1 tbsp Kitchen Bouquet & Browning sauce
1 tsp salt
1 tsp black pepper
¼ to ½ c cooking oil

Meat tenderizer optional

Preheat electric frying pan to 400 degrees Fahrenheit. Add cooking oil and let it get hot. In another pan, saut sliced onion in margarine until caramelized. Beat egg and milk together. Dip steaks into egg/milk mixture and coat steaks with seasoning flour. Brown steaks on both sides and add salt and pepper. Drain oil from frying pan after removing steaks. Add ½ can water to cream of mushroom soup and blend in seasoning and browning sauce until the colored obtained. Add cream of mushroom soup mixture back into frying pan and add sauted onions. Place steaks back in pan and place lid into pan and cook on simmer setting until steak is tender 30-40 minutes. Turn steak over about halfway of cooking time. This meal can be left in the frying pan on simmer for several hrs if desired while preparing other dishes. Serve with rice, noodles, or mashed potatoes. Steamed/cooked cabbage seasoned with fat goes very well with this.

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