Free Deer/Venison Recipes

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 few 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 roast1/2 pound mushrooms2 sliced onions2 tablespoon flour1 can onion soup1 bottle Italian dressing1/2 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 onions 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.

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GRILLED FAJITAS
A tasty Mexican recipe for your venison!1 1/2 pounds venison top round steak, 1 inch thick1/2 cup fresh lime juice3 tablespoons finely chopped onion1 large clove garlic, minced1/4 cup golden tequila or dark rum3 tablespoons vegetable oil6 flour tortillas (10 inch), warmed2 large red peppers, seeded and cut in strips1 large green pepper, seeded and cut in strips1 large yellow pepper, seeded and cut in stripsGarnishes (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. Refrigerate 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 peppersfor 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.
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ROAST VENISON
4 pound Venison roast (elk, moose, deer, beef)2 tablespoons Flour6 cloves garlic (minced)1 tablespoon pickling spices3 tablespoons Brown sugar1 tablespoon molasses2 teaspoons Gouldens spicy brown mustard1 tablespoons Worcestershire sauce1/4 cup lemon juice1 large Red Onion (sliced)1 can Stewed Tomatoes (14 ounce can)
Marinade:
1/2 cup Vinegar3 cloves garlic (minced)1 tablespoons Salt1/2 cup merlot wineCold water to cover meat
Let the meat stand at room temperature for 8 hours then marinade the venison over night in the refrigerator. This opens the pores of the meat when at room temp and when cooling will draw in the marinade.
Season with salt, roll in flour and brown in hot skillet.
Place in crock-pot cooker and add remaining ingredients.
Cover and cook on low 10 to 12 hours.
Marinade:
Mix ingredients together in a bowl just large enough to cover venison with water. No need to stir this marinade. Use for "red" meats or game birds.
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SWISS VENISON
3 pounds venison steakFlour1/4 teaspoon freshly-ground black pepper1/2 teaspoon salt1/2 teaspoon garlic salt1 package Lipton onion soup mix1 can mushroom soup
Mix flour, salt, pepper and garlic salt together.
Coat meat with flour.
Tenderize meat by pounding with edge of saucer or meat hammer.
Brown in frying pan.
Put browned venison in roasting pan or slow cooker.
Pour both soups on top and cook for 3 hours at 325 degrees in roaster or in slow cooker on HIGH for 4 hours.You may add potatoes, carrots and onions, etc. if desired.