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Discussion Starter · #21 ·
Venizones

Dough:
1 cup warm water (105 - 115 deg's)
1 tablespoon quick-rise active dry yeast
2 table spoons olive oil
1 teaspoon salt
2 1/2 - 3 cups all purpose flour

Filling:
1 lb ground venison, crumbled
1 small onion, chooped (1/2 cup)
2 cloves garlic, minced
1 1/4 cups prepared pasta sauce, (home made is better)
1 cup sliced fresh mushrooms
1 can (2 1/4oz) slice black olives, drained (optional)
1 - 2 teaspoon Italian seasoning
1/2 teaspoon fennel seed, crushed
1/4 teaspoon red pepper flakes (optional)
1 1/2 cups shredded mozzarella cheese
1 egg, beaten

In large bowl mix water and yeast. Let stand 5 minutes, or until bubbly. Stir in oil and salt. Add 2 cups flour; beat until smooth. Stir in enough of remaining flour until dough pulls away from side of bowl.

Turn dough out onto lighty floured surface. Knead for 5 - 10 minutes. Adding flour until smooth and elastic. Place dough in mixing bowl that has been sprayed with nonstick spray, cover with plastic wrap. Let rise in warm place for 20 - 30 minutes, or until doubled in size.

Meanwhile, mix venison, onions and garlic in 10" skillet. Cook over medium heat for 6 - 8 minutes, or until meat is not pink, drain. Stir in sauce, mushrooms, olives, Italian seasoning, fennel seed and red pepper flakes. Set aside.

Heat over to 350deg's Punch down dough. Divide dough into 6 equal pieces. On lightly floured surface, roll dough into 7" circles. Spread 1/2 - 2/3 cup filling over half of 1 circle to within 1" of edge. Top with 1/4 cup cheese. Fold other half of dough over filling: pinch edges to seal. Using spatula, transfer to baking sheet that has been sprayed with nonstick cooking spray.
Repeat with remaining dough circles, filling and cheese. Let Venizones rest for 10 minutes.

Brush tops with beaten egg. bake for 20 - 24 minutes, or until golden brown.
 

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Venizones

Dough:
1 cup warm water (105 - 115 deg's)
1 tablespoon quick-rise active dry yeast
2 table spoons olive oil
1 teaspoon salt
2 1/2 - 3 cups all purpose flour

Filling:
1 lb ground venison, crumbled
1 small onion, chooped (1/2 cup)
2 cloves garlic, minced
1 1/4 cups prepared pasta sauce, (home made is better)
1 cup sliced fresh mushrooms
1 can (2 1/4oz) slice black olives, drained (optional)
1 - 2 teaspoon Italian seasoning
1/2 teaspoon fennel seed, crushed
1/4 teaspoon red pepper flakes (optional)
1 1/2 cups shredded mozzarella cheese
1 egg, beaten

In large bowl mix water and yeast. Let stand 5 minutes, or until bubbly. Stir in oil and salt. Add 2 cups flour; beat until smooth. Stir in enough of remaining flour until dough pulls away from side of bowl.

Turn dough out onto lighty floured surface. Knead for 5 - 10 minutes. Adding flour until smooth and elastic. Place dough in mixing bowl that has been sprayed with nonstick spray, cover with plastic wrap. Let rise in warm place for 20 - 30 minutes, or until doubled in size.

Meanwhile, mix venison, onions and garlic in 10" skillet. Cook over medium heat for 6 - 8 minutes, or until meat is not pink, drain. Stir in sauce, mushrooms, olives, Italian seasoning, fennel seed and red pepper flakes. Set aside.

Heat over to 350deg's Punch down dough. Divide dough into 6 equal pieces. On lightly floured surface, roll dough into 7" circles. Spread 1/2 - 2/3 cup filling over half of 1 circle to within 1" of edge. Top with 1/4 cup cheese. Fold other half of dough over filling: pinch edges to seal. Using spatula, transfer to baking sheet that has been sprayed with nonstick cooking spray.
Repeat with remaining dough circles, filling and cheese. Let Venizones rest for 10 minutes.

Brush tops with beaten egg. bake for 20 - 24 minutes, or until golden brown.
Makes 6 servings
Per serving: Calories:595, Protein: 29g, carbs: 59g, fat: 27g, Cholesterol: 120mg, Sodium: 872mg

I've tried these...that's a great one Mystic. [up] ;)
 

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Figured I'd bring this back up since there are some fresh ingredients on the ground now. :D

Buck Fever Zucchini: one small tenderloin per zucchini half

-cut large zucchini lengthwise, scoop out centers
-season zucchini 'boats' with black pepper and garlic powder
-dice eggplant (can substitute or add portabella mushrooms)
-brown fresh venison tenderloin (do not fully cook) in olive oil and minced garlic, add diced, eggplant
-drain well and shred venison
-lay roasted red peppers in zucchini shells,
-place strips of shredded venison on top of roasted peppers
-spoon diced eggplant on top of venison
-add tomato slices to top of each shell
-bake in oven @ 350 for 25 minutes
-remove from oven, add slices of provolone ( or fresh mozzerella),
-return to oven for 5 minutes

throw in a few slices of garlic bread.


Here is another one I got from cooks.com, and modified a little: Broccoli and sausage pie.

-one pound of loose, hot Italian venison sausage
-one package frozen chopped broccoli
-one frozen pie crust
-6 cloves garlic
-one can cheddar cheese soup (or broccoli and cheddar soup)
-shredded sharp cheddar cheese
-sliced, chopped or slivered almonds (optional)

to cook:
-Slice garlic cloves into chips
-Cook sausage with garlic drain off fat well, set aside
-Cook broccoli and drain
-Mix sausage w/garlic, broccoli, and cheddar cheese soup (and almonds, if desired)
-fill pie crust with mixture
-bake in oven at 350 degrees for 30 minutes
-cover top with shredded cheddar cheese and return to oven for 15 minutes
-for last five minutes, throw in a few slices of Texas Toast

You can use spinach instead of broccoli too.

Your favorite red wine or beer go well with both of these.
 

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Pepper Steak with Onions
Approx 2 lbs of cubed (I prefer Backstraps)venison
2 pepper-cut into strips
1 large white onion(mild flavor)Diced
2-4 garlic cloves-chopped
2-3 tablespoons olive oil
1 Chicken Buillon
5 drops gravy master
1/4 cup of water
Saute Chopped garlic in olive oil in large frying pan. Add strips of peppers and diced onions.Saute for 3-5 minutes. Add venison in 1/2 inch cubes. Cover and cook for 5-7 minutes.Add quarter cup water(Boiling) and chicken boulion and gravy master. Simmer for 15 minutes stirring occasionally.Serve over white rice.
 

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Discussion Starter · #27 ·
Mystic Meatloaf

2 cups Lemon juice
2 tablespoons pepper (black)
2 tablespoons Garlic salt
1 tablespoon Garlic powder
2 Lbs ground Venison
1 large Onion
1 Egg
1 cup ?????? ( sorry can't tell )
mix together, put in over dish and bake on 450deg's for 1 1/2hr until done...

1 cup ???? (sorry can't tell) can be subed for anything you like in meatloaf
 

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PHEASANT WITH APPLES

~ 2 - 2 to 3 lb. pheasants, halved or quartered
~ 1/4 cup all-purpose flour
~ 1/4 tsp salt
~ 1/4 tsp pepper
~ 1/4 cup butter or margarine
~ 3/4 cup dry white wine
~ 3/4 cup light cream
~ 3 egg yolks, beaten
~ 3 tbsp butter or margarine
~ 2 medium apples, cored and cut into wedges
~ 1 tsp sugar

Combine flour, salt and pepper in a plastic bag. Add pheasant pieces one at a time; shake to coat.
In a skillet, heat 1/4 cup butter. Brown pheasant pieces on all sides.
Add the wine. Cover and simmer 45-55 minutes or until tender.
Remove to a platter and keep warm.

Sauce
Combine the cream and egg yolks.
Slowly stir into pan drippings and cook over medium heat until just thickened stirring constantly. Do Not Boil.

Apples

In a skillet, melt 3 tbsp butter. Add the apple wedges.
Sprinkle with sugar. Cook, turning often, about 5 minutes or until lightly browned.


P [no swearing please] the sauce with the pheasant. Sprinkle with paprika if desired.
Serve with the apples.

Enjoy!
 

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1 DEER ROAST
1 BOTTLE OF JIM BEAM BARBECUE SAUCE

DASH OF LIQUID SMOKE

SALT & PEPPER TO TASTE

COOK ROAST 3 TO 4 HOURS IN CROCKPOT UNTIL TENDER.
TAKE OUT AND PUT BACK IN KETTLE ADD SALT AND BARBECUE SAUCE AND COOK UNTIL SAUCE IS WARM. SERVE ON HAMBURGER BUNS. TOP WITH YOUR FAVORITE COLE SLAW RECIPE OPTIONAL.

ENJOY!
 

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Leg roast of venison

Makes 6 servings

~3 lbs Leg roast Elk or Deer
~5 Slices salt pork
~Onion
~Apple
~1 tsp Salt
~1/4 tsp Pepper
~1/4 tsp Allspice
~2 Sprigs of rosemary
~2 Bay leaves

Steps

Cut gashes in roast about 2 inches apart and half through the thickness of roast.

Place in each gash a slice of salt pork, onion and apple.

Top with a few more slices of onion.

Sprinkle roast with spices and herbs.

Plase meat on a rack in a roasting pan.

Bake in 300 °F.

Oven until done, 2 to 4 hours, depending on tenderness of meat.

Remove herbs before serving.

Enjoy!
 

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Makes 6 servings

~2 1/2 cup Water
~3 cup Ketchup
~1 tbsp White vinegar
~1/4 cup Lemon juice
~1/2 cup Worcestershire sauce
~1/2 cup 100% Wisconsin maple syrup
~1/2 cup Brown sugar
~2 med Onions, diced
~2 tbsp Chili powder
~1/2 tsp Salt
~6 lbs Venison ribs with some loin

-meat attached
Steps

Source: mainbeef.zip freshly ground black pepper to taste preheat oven to 325 degrees.

In large bowl, combine all ingredients except ribs and pepper.

Blend well.

Sprinkle ribs with pepper and additional salt.

Place in 5 qt. roasting pan in double layer.

Roast 1 hour.

Pour sauce over ribs.

Increase heat to 350 degrees and bake until ribs just begin to char on top, about 1 ½ hours.

Turn ribs over cover pan and bake about 30 minutes longer, until ribs are tender and sauce is thick.

To serve, place ribs on serving platter.

Pour sauce over ribs.

Makes about 6 servings.

Note: if venison is a little gamey tasting, increase vinegar in sauce to 3 tbsp. taste sauce after mixing and add additional brown sugar to taste, about ½ cup

Enjoy!
 

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Discussion Starter · #34 ·
Guido Cheeze Steak

1 hole Backstrap
1 large Onion
Slice Cheeze ( Pepper-Jack Cheeze )
hogie rolls
1 to 2 large green Bell Peppers



Slice (any)Backstrap to make small round paper thin disks.
Slice onion then cut in half.
in frying pan cook backstrap add onions, peppers. Add Cheeze when meat is cooked. Serve on Hogie roll
 

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Discussion Starter · #35 ·
Broken Arrow Breakfast

1lb Ground Venison
4 large Eggs
1/2 bell pepper ( any color )chopped
1/4 onion chopped
1 tablespoon Salsa ( any kind )

brown meat drain fat put to side, mix everything else in a bowl and then add the meat. make eggs scrambled.

1 Venison Steak
Fry in pan to your liking.

Pan cakes/Waffles
make as directed.

Serve with Hot Coffe/Tea with juice.
 

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Discussion Starter · #37 ·
Roll-up Guidos

2 full length backstraps
2-3 lbs game sausage
1 box stuffing mix
ketchen string or tooth picks ( 6 )

start slicing the backstrap as you roll it out, cutting it about 1/4" or so think.

mix stuffing and sausage, fill cut backstrap as you roll it up. Tie or place tooth picks to hold close. Smoke for 2 - 4 hrs or grill till sausage is no longer pink. Serve with rice and a nice wine.
 

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Grilled Venison (Simple but pretty good)
I usually use boneless loin or any cut from the leg.
Cut into 1/2" steaks.
Marinade overnight in:
Olive oil
Balsamic Vinegar
A squeeze of lemon juice
Black pepper
oregano
lots of garlic
salt just before grilling
Get grill real hot and cook to no more than medium
 

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"Matty's Cave-man special"

One piece of meat with most of the hair removed.

One big fire.

Hold meat over fire till it starts to go on fire. Stamp it out in the dirt and enjoy.[up][up]
 

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Pheasant Stir Fry

2 pheasants
1 large onion
1 red pepper
1 green pepper
1 can water chestnuts
1 can baby corn
1 bunch chinese cabbage


Cut out pheasant breats and and removed meat from the leg bones. Marinate in Teriaki sauce for atlest 2 hours (preferably over night). Slice meat into thin strips. Cut to desired length. (I usually have them about 2 inches long). Brown meat and remove from heat.

Peel onion and cut into quarters. Then seperate the slices. Cut peppers into strips and then in half. Cut the bunch of chinese cabbage in half and remove the bottom. Slice into 1/2 in strips and seperate.

Put 2 tablespoons on vegetable oil in wok (or large frying pan) start cooking the onion and peppers. Cut until tender. Add in the cabbage, water chestnuts, and baby corn. Cook until tender. Once all is tender put the pheasant meat back in and mix together.

Serve over rice or chinese noodles.

Note: Amounts can vary depending on what you like.
 
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