Well the season is on the way! Here are a few recipes from the state of Colorado. Feel free to add some recipes to this list. Lets see how many we can add!
Game meat is delicious - but you must be careful to prepare it properly. Because it is low in fat, the trick is to keep the juices in or provide juices of your own, such as with marinades, oil bastes or by mixing it with hamburger or pork.
For grills or barbecue, use backstraps (deboned ribs, chops and T-bones) and good cuts off the upper haunch, such as sirloin and rump steaks. For roasts, use large cuts of haunch and shoulder. For stews and casseroles, use neck and less-desirable cuts.
To prevent the lean meat from drying out, cook quickly at high heat to seal in the juices, and then lower the temperature and cook slower until it is done. When barbecuing or pan frying, brush the cut with oil before cooking. This technique helps the meat to brown readily and retain its natural juices while cooking.
Do not salt the meat before cooking, as this tends to draw out the juices and prevents the meat from browning well.
Always preheat the oven, grill, heavy frying pan or barbecue before cooking the meat.
The most critical factor is not to overcook game meat which will dry it out and rob it of its flavor. Game is at its most tender when served rare or medium-rare. A guide to approximate cooking times: stir-fry, 30 seconds each side; kabobs, 1 minute each side; medallions or steaks, 2-3 minutes each side; roasts, 20 minutes per pound in an oven preheated to 325 degrees Fahrenheit.
Venison Steak-Italian Style
medium onion, sliced
1 green pepper
1 lb. can tomatoes
Dash of garlic powder and oregano (optional)
Salt and pepper to taste
Dredge steaks in flour. Sauté in skillet with sliced onion until brown. Add strips of green pepper and tomatoes. Season with salt and pepper. Add garlic powder and/or oregano. Simmer to 1 hour. Serve on rice.
2 lb. steak cut thick
2 cups mushrooms, chopped (fresh or canned)
1 cup finely chopped onion
2 tablespoons margarine/butter
3 beef bouillon cubes, low sodium preferred
4 cups cooked rice, noodles or chow mein noodles--your choice
1 cup boiling water
2 tablespoons tomato paste
1 teaspoon dry mustard
2 tablespoon flour
1 cup light sour cream or plain yogurt
4 tablespoons dried parsley, garnish top when served
Cut steak into strips about 2 1/4 inches long. In large skillet, sauté fresh mushrooms and onion in 2 T. butter until golden brown. Remove and set aside. Brown meat on all sides (15 minutes). Dissolve bouillon cubes in boiling water; pour over meat. Add tomato paste, mustard and salt. Cook. Simmer 45 minutes or until tender. Combine flour and water. Slowly stir into meat mixture. Cook, stirring constantly, till mixture comes to a boil. Reduce heat. Add mushrooms, onions and sour cream. Heat but do not boil. Serve over hot rice, noodles or chow mein noodles. Serves 4-6.
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Cut venison from the tender loin or backstrap into strips. Cubed steak from other areas of the deer will work as well.
Coat lightly in yellow mustard. Flour and either pan fry or deep fry. Something about mustard and venison works well together.