VENISON STROGANOFF
This is an easy and very good recipe that my family loves, cooked with venison.
Provided by Cathy
Categories Meat and Poultry Recipes Game Meats Venison
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Season venison with salt, pepper and garlic powder to taste. Saute onion in a large skillet; when soft, add venison and brown. Drain when venison is no longer pink and add soup. Reduce heat to low and simmer.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
- When noodles are almost done cooking, stir sour cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.
Nutrition Facts : Calories 772.2 calories, Carbohydrate 85.9 g, Cholesterol 191.9 mg, Fat 29.4 g, Fiber 3.7 g, Protein 40.4 g, SaturatedFat 11.7 g, Sodium 1072.2 mg, Sugar 4.7 g
VENISON STROGANOFF
This stroganoff is made with canned tomato sauce rather than with a can of mushroom soup, which was a nice change, and still just as good!!
Provided by Cindi M Bauer
Categories Casseroles
Number Of Ingredients 13
Steps:
- 1. Place venison in a bowl. Add the flour, and toss to coat the cubed meat. Once coated, add venison to the skillet, and brown according to the following directions below.
- 2. In a 10-inch skillet, over medium heat, add the vegetable oil. Cook and stir the venison until it's cooked about 3/4's of the way done; stirring often so the meat doesn't stick to the skillet. Now add the diced onion, and continue cooking the meat until it's browned evenly. Once the venison is browned, cover the skillet, and remove skillet from the heat.
- 3. Preheat the oven to 325 degrees.
- 4. In a 2-1/2 quart casserole baking dish, add the tomato sauce, garlic powder, salt, pepper, and the Worcestershire sauce; stir to mix.
- 5. Add the cooked venison to the casserole dish; stir to coat the meat in the tomato sauce. Cover the casserole dish; place dish in the oven, and cook for 1 hour and 30 minutes, but be sure to stir the meat mixture after the first 30 minutes of cooking time.
- 6. After 60 minutes of cooking time, remove casserole from the oven, add the sliced mushrooms and the sour cream, and stir. Cover, and place the casserole back in the oven to cook for another 30 minutes.
- 7. About 15 minutes before the meat mixture is done cooking, cook the egg noodles according to package directions. (I cooked mine with a bit of vegetable oil, and with out any salt, for exactly 9 minutes.) Once I drained off the water, I stirred in a bit of butter, so the noodles wouldn't stick together.
- 8. Once the noodles are cooked, and the meat is cooked, add desired amount of noodles to each dinner plate, and top with the stroganoff. Sprinkle each plate with a bit of the dried parsley, and serve. Refrigerate any leftovers.
EASY CANNED VENISON
Make easy and quick meals with canned venison in stews, soups, sandwiches, or just heat and serve with rice, potatoes, or noodles and vegetable. The meat can be warmed and eaten as is or used in stews, chili or hot dishes or in sandwiches. Use the scaling feature to scale this recipe to the number of pounds of venison you have to can.
Provided by EWEDIN31
Categories Meat and Poultry Recipes Game Meats Venison
Time 5h30m
Yield 4
Number Of Ingredients 6
Steps:
- Place the venison into a large bowl. Sprinkle with salt, pepper, and garlic; toss to combine. Place venison into canning jar along with onion and bell pepper. Jars should be filled to within 1/2 inch of the top. Wipe rim with a clean, damp cloth, and seal with lid and ring.
- Place jar into a pressure canner filled with water according to manufacturer's directions. Affix lid and bring to a boil with the pressure valve open. Boil for 5 minutes before closing the pressure valve. Bring to a pressure of 10 psi, then reduce heat in order to maintain this pressure. Process for 75 minutes, watching gauge closely so the pressure stays at 10 psi. After 75 minutes, turn off heat and allow the canner to cool until the gauge reads 0 psi.
- Once the pressure has subsided and the canner is safe to open, remove the jar to cool on a rack. The jar will seal with a pop as it cools; refrigerate the jar if it does not seal. Properly sealed jars may be stored in a cool, dark area.
Nutrition Facts : Calories 128.2 calories, Carbohydrate 1.7 g, Cholesterol 85.5 mg, Fat 2.5 g, Fiber 0.3 g, Protein 23.3 g, SaturatedFat 1 g, Sodium 610.4 mg, Sugar 0.7 g
CANNED DEER MEAT STROGANOFF
We love to can deer meat and we use it in many recipes. I adapted this recipe from a regular cube steak version and tweaked into this tasty dish.
Provided by barbara lentz
Categories Casseroles
Time 45m
Number Of Ingredients 13
Steps:
- 1. Add some oil to a large dutch oven. Add onion and garlic and saute 3 minutes. Add wine and reduce to half. Stir in demi glace, water, soup, salt pork and worcestershire sauce. Bring to a boil and reduce to a simmer. Simmer 10 minutes.
- 2. Meanwhile cook noodles.
- 3. Add deer meat and simmer 5 more minutes. Stir in cream cheese and sour cream. Heat through
- 4. Serve over noodles garnished with parsley.
VENSION STROGANOFF WITH SPATZLE
My version of venison stroganoff relies good, fresh mushrooms, shallots, a splash of Madeira wine, and both fresh dill and a rarer ingredient, dill pollen, which you can omit if you can't find it. As for the dairy, butter is the fat and sour cream is the sauce. Can you loosen it with some heavy cream? You bet. Sometimes I do, sometimes I don't. I did not in the photo.
Provided by Hank Shaw
Categories Main Course
Time 35m
Number Of Ingredients 19
Steps:
- I make the spaetzle first. These can be made up to a day ahead and stored in the fridge. Mix all the ingredients except the heavy cream together in a bowl. Now thin the sticky dough into a batter that is a bit like really thick pancake batter with the heavy cream. I use a Spaetzle Maker to make my spaetzle, but you can either use a colander with wide holes or just flick the dough/batter off a cutting board with a knife.
- Get a kettle of salty water going over high heat. Once it boils, make the spaetzle. Boil them hard until they float, then 1 minute more. Skim off with a slotted spoon or a spider skimmer. Move them to a baking sheet. When they are all made, toss them with a little oil so they don't stick together.
- To make the stroganoff, salt the venison well and let it sit on the cutting board for 20 minutes or so. I do this while I make the spaetzle. Get 2 tablespoons butter in a large saute pan good and hot over medium-high heat. Pat the venison dry and sear all sides well in the butter. Cook it until it's rare to medium-rare. If you don't know how to determine this, use the finger test for doneness. When the meat is ready. move it to a cutting board and let it rest.
- Add the mushrooms to the pan and turn the heat to high. Soon they will give up their water, and when they do, use a wooden spoon to scrape up any browned bits from the bottom of the pan. When most of the water has boiled away, add the rest of the butter to the pan along with the shallots and saute everything for 3 to 5 minutes, stirring often. Add the garlic, toss and cook over high heat for another 3 minutes or so. Sprinkle some salt over everything.
- Add the Madeira and toss to combine. Let this boil down furiously. While it is doing so, grate some nutmeg over the mixture. When the Madeira is mostly gone, turn the heat down to low. Slice the venison thinly and return it and any juices that have collected on the cutting board to the pan. Stir to combine and add most of the chopped fresh dill.
- Stir in the sour cream and turn off the heat. Stir to combine and let it heat through from the heat in the pan. Do not let this boil, or even simmer, or Very Bad Things will happen. Think nasty curdled crap. To serve, spread out over the spaetzle and top with any remaining dill and the dill pollen, if using.
Nutrition Facts : Calories 806 kcal, Carbohydrate 57 g, Protein 63 g, Fat 34 g, SaturatedFat 19 g, Cholesterol 250 mg, Sodium 290 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
TED NUGENT'S VENISON STROGANOFF
Make and share this Ted Nugent's Venison Stroganoff recipe from Food.com.
Provided by HeidiSue
Categories Deer
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add butter to a largeskillet and brown the venison and mushrooms quickly.
- Stir in sherry and water.
- Add the onion soup mix, garlic salt, curry powder and bouillon cube.
- Mix well, cover, and simmer for 30 minutes every 15 minutes add liquid if necessary.
- Just before serving add sour cream, heat through and serve.
- Serve it over rice or egg noodles.
CANNED VENISON
This recipes assumes you know and use the proper canning methods. This is the way my MIL, Mother and I have done it for years and years. I see in the latest Ball Blue Book that they list the proper way is to hot pack it. I truly don't see the difference between wild game and raw pack pork. I use the basic directions for stew meat.
Provided by barefootmommawv
Categories Deer
Time 2h
Yield 5-7 quarts
Number Of Ingredients 4
Steps:
- Raw pack:.
- Add 1 tsp canning salt per quart jar.
- Add 1/2 beef bouillon cube to each jar.
- Pack with meat and desired amount of onion. (I add 7 to 10 pieces of onion to my jars). Pack meat tightly. I use a wooden spoon to jam the meat in tightly.
- Remove air bubbles leaving 1 inch head space. Affix two part lids.
- Process in pressure canner at 10 lbs pressure for 90 minutes for quarts.
Nutrition Facts : Calories 1112.7, Fat 22.3, SaturatedFat 8.8, Cholesterol 762.2, Sodium 1388.5, Carbohydrate 7, Fiber 1, Sugar 3.5, Protein 207.1
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