Crusted Venison Recipes Recipes Recipe Cards Food

VENISON PIE

Steps:

• 1. Preheat oven to 375 degrees. Cut the venison into small bite-sized cubes, about 1/2-inch dice. Dredge the meat in the flour, salt, and pepper.
• 2. Heat the Crisco until very hot in a heavy pan. Brown the venison, onion, and carrot until meat is well done. Add the wine or broth, the raisins, and the cloves and sage. Stir well. Simmer until the sauce is thick, about 15 minutes.
• 3. Pour the meat mixture into one unbaked pie shell; top with the other one, and seal and vent the crust. Bake for 45 minutes, until crust is golden brown and filling is bubbly and piping hot. If crust tends to darken too quickly, cover with a sheet of aluminum foil.

VENISON ROAST

Steps:

• Cut 10 deep slits in roast; place a garlic clove in each slit. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Cover; refrigerate for 2 hours., Add 1/2 in. of water to a roasting pan. Place the roast, carrots and onions in pan. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Remove meat and vegetables to a serving platter; keep warm., Strain drippings into a measuring cup. In a large saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.