-Begin Recipe Export- QuikBook version 0.96 Beta A Title: Venison Pot Roast Keywords: game, venison, stove top Ingredients: 4 lb venison roast 1/4 cup salt pork, cubed 2 Tbsp butter 6 carrots 6 onions 6 potatoes 1 tsp parsley - fresh, chopped 1 celery stalk - chopped 1/4 tsp thyme 1 cup tart fruit juice or cider 1 tsp salt 1/4 tsp pepper 1 1/2 cup hot water 3 Tbsp butter DIRECTIONS Lard the roast well by inserting cubes of salt pork into small cuts in the roast. Heat butter in a Dutch oven or deep casserole and brown the meat on all sides. Add hot water, fruit juice, celery, parsley, thyme, salt and pepper. Cover and simmer gently for 3 hours on top of the stove or in the oven at 350 degrees until meat is tender. If liquid gets low, add water. About one hour before meal is to be served, add peeled potatoes, carrots and onions. Add a little additional salt for vegetables. When vegetables are tender, remove them and the meat to a platter and keep hot. Thicken liquid with 2-3 Tablespoons flour. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Venison Forestiere Keywords: Game, venison, stove top Ingredients: 6 venison medallions - 3" dia 4 shallots - minced 2 garlic cloves - minced 2 Tbsp butter 1 cup mushrooms - sliced 2 oz Canadian Club Whiskey 6 oz whipping cream salt and pepper to taste DIRECTIONS Pound medallions until they're all the same size. To make sauce, saute shallots and garlic in butter until tender. Add mushrooms and saute 5 minutes more (a mixture of wild mushrooms make this sauce especially exotic). Heat whisky in a small pan, add to vegetables in saute pan and ignite. Cook until flames die down. Stir in whipping cream and cook until it's reduced and thick enough to coat a spoon. Season with salt and pepper. Meanwhile, panfry venison in a bit of olive oil or butter over medium-high heat for 3 minutes in total - 2 minutes on first side, 1 minute on the second side. Serve in a pool of mushroom cream sauce. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Chuckwagon Stew Keywords: venison, squirrel, rabbit, stew Ingredients: 2 1/4 lb meat cubes 2 tbs all-purpose flour 1 tbs paprika 1 tsp chili powder 2 tsp salt 3 tbs lard 2 sliced onions 1 clove garlic, minced 1 (28 oz) can tomatoes 3 tbs chili powder 1 tbs cinnamon 1/2 tsp crushed red pepper 2 cup chopped potatoes 2 cup chopped carrots 1 tsp ground cloves Directions: Coat meat in mixture of flour, paprika, chili powder, and salt. Brown meat in hot fat in large Dutch oven. Add onion and garlic and cook until soft. Add tomatoes, rest of chili powder, cinnamon, cloves and pepper. Cover and simmer for 3 hours or until meat is tender. Add potatoes and carrots and cook until vegetables are done, about 45 minutes, with Dutch open on top of medium fire. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Rollemachen Keywords: venison, stove top Ingredients: 2 venison steaks l onion, diced 1 lb smoked bacon garlic salt oregano cooking twine 2 cans mushrooms Directions: Cut venison steaks into pieces 4 x 3 in. Using meat tenderizing hammer, pound the pieces carefully until their size is 6 x 4 in. Lay diced onion and 2 strips of bacon in the middle of each steak. Sprinkle garlic salt and oregano sparingly on top of bacon. Roll each piece of meat into bundle and secure with twine. Brown each bundle in a shallow fry pan. Place in Dutch oven. Scrape fry pan drippings into dutch oven. Simmer bundle 3 1/2 hours at low heat adding water periodically to prevent burning. Before serving, remove bundles, add mushrooms and thickener to stock. Pour gravy over bundles. Serve with rice. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Venison Sauerbraten Keywords: The Budget, Game, Venison, stove top Ingredients: 3-4 lb venison roast 1 cup water 1 cup wine vinegar 2 medium onions, chopped 1 tsp salt 6 peppercorns 2 bay leaves 2 whole cloves 2 tbs margarine 2 Tablespoons flour 2 tsps sugar 1/4 cup water Directions: Prepare marinade by bringing water, vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil in a saucepan. Reduce heat and simmer for 15 minutes. Cool marinade to room temperature. Place meat in large glass bowl. Pour marinade over meat and refrigerate three days. Turn meat at least 4 times each day. Remove roast from marinade, dry and brown in margarine in heavy skillet. Place meat in roaster, add marinade liquid, cover and roast in 325 degree oven until tender (3-4 hours). Remove roast from juices and keep warm. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: VENISON MARINADE* Keywords: Marinade Ingredients: 1 qt orange juice (fresh only) 2 cup Chablis wine 1/2 cup cider vinegar 2 tbs white pepper 3 tbs salt 2 garlic cloves, minced 1 onion, minced Directions: Mix ingredients together. Pour over venison, cover, and refrigerate for 6-24 hours. Use to baste roasts. Origin: Don's kitchen -End Recipe Export-