State of Superior Cuisine

State of Superior Cuisine: Yooper Food

Yooper Food

Deer Meat (Venison)

Marinating

Marinating is not always necessary for venison, but it can help smooth a tough or gamey animal.

  • A mixture of equal parts vinegar and red wine,

    The age of the deer, where it has grazed, and how much exercise it has had can affect the quality of venison. Tough meats and cuts can be ground

    to make meatloaf or mincemeat. Very lean cuts from the shoulder and leg are especially good for stews. Tenderloin cuts grind well.

    boiled for a minute with a tablespoon or two of crushed juniper berries makes a nice marinade. Cool the preparation, then marinate the venison in it for 12 to 24 hours.
  • Venison chops can be marinated in one part lemon to two parts orange juice, with a couple of pinches of rosemary or thyme.
  • Before cooking, always rinse venison well, the pat dry.

Casserole

  • 2 lbs. ground venison
  • 2 cups celery, diced
  • 2 cups onion, diced
  • 1 green pepper, chopped
  • 1 can mushroom soup
  • 1 can chicken rice soup
  • 1 cup uncooked rice
  • vegetable oil or margarine
  • Pepper and salt

Brown venison in a little oil, margarine or non-stick cooking spray in large frying pan. Add salt, pepper, celery, onion and green pepper, and heat thoroughly. Combine remaining ingredients and pour over meat and vegetables. Simmer for 1 hour at 300 F. Serves eight.

Chili

  • 2 lbs. ground venison
  • 2 cloves garlic, minced
  • 1 tbsp. diced chili pods
  • vegetable oil or margarine
  • 1 quart water
  • 1 tsp. paprika
  • 2 tbsp. chili powder
  • 1 tbsp. salt
  • 1 tbsp. white pepper

Brown meat in a little oil, margarine or non-stick cooking spray. Add seasonings. Add enough water to cover meat. Cook slowly 4 to 5 hours, stirring occasionally. Add remaining water as needed. Serves eight.

Goulash

  • 3 lbs. stewing venison, cubed
  • 2 lbs. small white onions, sliced
  • Noodles
  • 4 ounces canned vegetable shortening
  • 2 cans beef broth
  • 1 tbsp. marjoram
  • 1 ½ tbsp. paprika

This is simplicity itself, and it uses the tougher portions of venison that are usually ground into burgers. Chuck portions are ideal. Saute onion slices in shortening until soft. Add cubed venison and brown on all sides. Sprinkle marjoram and paprika over meat and cover with beef broth. Cover pot and simmer slowly 3 hours or until meat is tender, stirring often and adding more warm beef broth from time to time. Gravy should be thick. Broad noodles are excellent with this gravy liberally spooned over them. Serves eight.

Marinated Leg of Venison

  • 5 lb. leg of venison
  • 4 slices bacon
  • 3 tbsp. flour
  • ½ cup red currant jelly
  • 2 cups dry red wine
  • ½ cup olive oil
  • 2 bay leaves
  • 4 cloves garlic, chopped
  • 2 tsp. dry mustard
  • 1 tsp. rosemary, crumbled
  • 1 tsp. black pepper, freshly ground
  • 1 tsp. salt

Place the leg of venison in a deep bowl. Combine the wine with the herbs and spices, and pour over the venison. Cover with foil and refrigerate for two days, turning the meat several times. Preheat the oven to 450 F. Drain the venison, and reserve the marinade. Place the venison on a rack in a shallow pan, and cover with the bacon strips. Roast for 30 minutes, basting several times with the marinade. Reduce the heat to 350 F, and roast for another 45-60 minutes, or until done to satisfaction. Place the venison on a warm, covered platter. Set the roasting pan over a burner, add the flour to the pan drippings, and cook until it is browned. Strain the reserved marinade, and stir into the pan, cooking until smooth and thickened. Add the currant jelly, and cook until the jelly is melted and blended with the sauce. Carve at the table as you would a roast of lamb, serving the gravy in a sauceboat.

Meat Loaf

  • 1½ lbs. lean ground venison
  • ½ lb. lean ground pork
  • 1 cup onion, chopped fine
  • ½ cup carrot, grated
  • ½ cup celery, chopped fine
  • 2 cloves garlic, minced
  • 3 eggs, beaten
  • ¾ cup bread crumbs
  • ½ cup light cream
  • 1 tsp. salt
  • 1 tsp. freshly ground pepper
  • ¼ tsp. cayenne pepper
  • ½ tsp. cumin
  • ½ tsp. nutmeg
  • ½ cup light cream
  • ½ cup ketchup

Preheat the oven to 350 F. Combine all ingredients lightly but thoroughly, place in a meat loaf pan, and bake for 1 to 1½ hours, or until done to your satisfaction.

  • 1 lb. ground venison
  • ½ lb. ground pork
  • 1 egg or 2 egg whites
  • ½ cup dried bread crumbs
  • ½ tbsp. onion, chopped
  • 1 cup lowfat milk]
  • 1½ tsp. salt

Beat egg or egg white; add bread crumbs and milk. Mix thoroughly with meats. Add onion and salt, if desired. Put in greased pan and bake at 350 F for 1 hour. Tomato and green pepper may be added for seasoning. Serves four.

Meat Pie

  • 1-1½ lbs. venison stew meat, cut into one-inch cubes
  • 3 slices bacon, cut in ½-inch strips
  • 1½ tbsp. flour
  • 3 medium onions, quartered
  • 1 cup stewed tomatoes
  • 1 stalk celery, cut into chunks
  • 2 stalks parsley
  • 1-2 parsnips, cubed to bite-size
  • 6 small carrots, halved
  • 1 clove garlic, crushed
  • 4 cloves
  • 1 bay leaf
  • 2 cups beef broth
  • ½ cup stew broth
  • 2 cups red burgundy wine
  • 1 tbsp. currant jelly
  • ¼ tsp. marjoram
  • ¼ tsp. thyme
  • salt and pepper, to taste

Place bacon strips in a Dutch oven or heavy kettle before setting it over the heat. Partially brown the bacon over medium heat, then pour off all but 1-2 tablespoons of fat. In the same pot with the bacon, brown the venison quickly, in small batches, over medium-high to high heat. When

Broiled Venison
Cut thin slices, mix stale crumbs of bread with pepper and salt. Egg the slices, and dip into the seasoned bread. Broil over a clear fire. Serve with a gravy sauce.
-- 1881

finished, reduce the heat, returning all of the browned meat to the pan. Add garlic, onions, and beef broth. Pour enough wine in to cover, then add tomatoes, currant jelly, and herbs. Tie up the celery, parsley, and cloves in a piece of cheese cloth, and nestle it into the stew mixture. Cover, and simmer for 1½ hours. Discard the cloth pouch. Remove a ½-cup broth from the stew and set it aside. Add the parsnips and carrots to the pot. Cover, and simmer for 45 minutes. With a small whisk or fork, combine the flour with cooled broth. Stir the mixture into the finished stew, and simmer for a minute or so to thicken. Season with salt and freshly ground pepper to taste. To bake as a pie, the stew should be cold to lukewarm before covering with pastry. Preheat the oven to 425 F. Turn cooled stew into a 2-quart casserole. Top with pastry for a 1-crust pie. Flute edges and cut slits in the top to vent steam. Bake for 25 minutes.

  • 1 lb. ground venison
  • 2 cups biscuit mix, prepared according to directions on package
  • ½ cup American cheese, shredded
  • 1 large onion, chopped
  • 1 can (8 ounces) tomato sauce
  • 2 tbsp. oil
  • ¼ cup canned green chilies, chopped
  • 2 small peppers
  • 1 tsp. salt
  • 1/8 tsp. oregano

In 10-inch cast-iron frying pan, cook onion in oil until wilted. Add ground venison, salt (if desired), green chilies and oregano. Cook until brown, breaking meat with a fork. Add undiluted tomato sauce and heat.

Pat out biscuit dough on a piece of floured waxed paper to a 10-inch circle. Cut into wedges and place paper side up on top of the "filling." Peel off paper and bake in hot oven (425 F) for 15 to 20 minutes or until brown. Turn upside down on a broiler pan. Sprinkle with shredded cheese and slip under the broiler for a few minutes to melt the cheese. Serves six.

Mincemeat

  • 2 lbs. cooked venison, chopped in food grinder
  • 4 lbs. apple, chopped
  • 2 lbs. raisins
  • cider
  • 4 cups brown or white sugar
  • 3/8 lb. shortening
  • ½ tsp. cloves
  • 1 tsp. mace
  • ½ tsp. nutmeg
  • 2 tsp. salt
  • 1 ½ tsp. cinnamon

Mix all ingredients except cider. Add cider to cover mixture, or use fruit juices or water with ½ cup vinegar. Cook slowly until fruits are tender (about 1 hour). Cool in the refrigerator in a shallow pan, pour into freezer containers and freeze. May be frozen up to 6 months. Refrigerated mincemeat may be stored up to a week.

  • 4 lbs. of cooked venison
  • 5 lbs. of apples, chopped
  • ½ lb. beef suet, ground
  • 2 lbs. currants
  • 4 lbs. seedless raisins
  • 2 lbs. crushed pineapple
  • 3 quarts cider (sweet)
  • 2 cups white sugar
  • 2 cups brown sugar
  • 2 scant tbsp. salt
  • 2 tbsp. cinnamon
  • 1 tbsp. vanilla
  • 1 tsp. cloves
  • 1 tsp. allspice

Combine all ingredients in a large pot. Cook slowly for 2 hours. Cool in the refrigerator in a shallow pan, pour into freezer containers and freeze. May be frozen up to 6 months. Refrigerated mincemeat may be stored up to a week.

Pasties

Crust for 5 pasties:

  • 3 cups (level) flour
  • 1 tsp. salt (optional)
  • 1 cup vegetable shortening
  • 1 cup cold water

Sift flour and salt (if desired) twice. Cut in shortening until pieces are the size of small peas. Add water, a little at a time. Toss until mixture holds together, handling as little as possible. Cut into 5 portions. Roll out each portion on floured board the size of a 9-inch pie tin.

Filling:

  • 15 oz. venison flank steak, cubed (½-inch square)
  • 5 oz. fresh pork, cubed (½ inch square)
  • 1 1/8 cups rutabaga, grated
  • 3¾ cups potatoes, cubed (½ by 1/8 inch)
  • Salt and pepper
  • 5 tsp. suet, finely chopped
  • 5 tbsp. onion, minced
  • 1 1/8 cups potatoes, diced

For each pasty: Grate 2 tbsp. of rutabaga on dough. Add ¾ cup of cubed potatoes. Add 3 ounces of flank steak and 1 ounce of fresh pork. Add salt and pepper to taste. Sprinkle 1 tsp. finely chopped suet over meat. Add 1 tbsp. minced onion. Add 2 tbsp. of diced potatoes. Fold crust over and crinkle edge to seal. Cut slit in top of each pasty to allow steam to escape. Bake for 1 hour at 400 F. Mixture should be enough for five pasties.

  • ¾ lb. venison round, thawed and cut into small cubes
  • Pastry for 9-inch two-crust pie
  • 2 potatoes, diced
  • 2 carrots, thinly sliced
  • 3 tbsp. minced onion
  • 4 tsp. water
  • 1 tsp. salt
  • ¼ tsp. pepper
  • ¼ to ½ tsp. dried leaf thyme, crushed
  • 2 tbsp. chopped fresh parsley

Roll out half of pie dough and place in 9-inch pie plate. Mix venison and remaining ingredients. Place half of the mixture on pie dough in pie plate. Fold dough over filling to make half-moon shape that fills half of the pie plate. Seal and crimp edges of the dough. Roll out second half of dough and place in other half of pie plate. Fill with the remaining meat mixture. Fold dough over into half-moon shape. Seal and crimp edges. Do not slit dough. You will have two half pies or pasties. Bake at 375 F for 1 hour and 10 minutes. Pierce crust and vegetables with sharp fork to be sure vegetables are tender. Serves four.

Roast

  • 1 haunch of venison (8-10 lbs.)
  • 6 strips of thickly sliced bacon
  • 1 large onion, chopped
  • 1 stalk of celery, chopped
  • 1 large carrot, chopped
  • 2 cloves of garlic, chopped
  • 2-3 cloves of garlic, slivered

    In making the gravy after a roast, pour off all fat, and boil up in the stock four whole cloves, and a small slice of onion. Strain, and thicken with browned flour, creamed with butter. Boil for one minute. --1890

  • 4 whole cloves
  • 4 juniper berries
  • 3 tbsp. butter
  • 6 cups claret or burgundy wine
  • 2 oz. brandy
  • 1 cup currant or plum jelly
  • 1 lemon
  • ½ cup sour cream
  • 1 bay leaf
  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary
  • 1 tsp. dried marjoram
  • 1 tsp. salt
  • 1 tbsp. ground pepper

In a medium skillet, sauté the onion, celery, carrot, and chopped garlic in butter until tender. Add thyme, rosemary, marjoram, salt, and pepper. Add 2 cups of the wine, then simmer for five

 

minutes. Puree in an electric blender. Wipe the meat with a damp towel. Place in a large earthenware, glass, or stainless steel bowl, along with the cloves, juniper berries, and bay leaf. Combine the pureed mixture with the remaining 4 cups of wine and pour over the venison haunch. Cover and let it marinade at room temperature for at least six hours, turning periodically. Preheat the oven to 450 F. Drain the marinade from the haunch and set it aside. With the tip of a sharp knife, cut slits in the meat at intervals, then insert the garlic slivers in the slits that you have made. Place the haunch in a roasting pan, laying the bacon over the top. Roast for twenty minutes at 450 F. Reduce the temperature to 325 F, and roast for about three to four hours, basting periodically with the marinade that you have set aside. It should cook for another three to four hours, or until roasted to your satisfaction. Remove the roast from the oven and let it stand for a half hour before carving.

To prepare the sauce, combine pan drippings with the remaining marinade, jelly, and lemon juice. Let simmer for ten minutes or so. Check for seasoning, then remove the sauce from the heat, whisking in the sour cream and brandy. Pour the prepared sauce into a sauceboat to serve.

Swedish Pot Roast

  • 5 lb. venison roast (chuck, rump, or brisket)
  • 4 tbsp. flour
  • 1 large onion, chopped
  • 2 tbsp. oil
  • 2 tbsp. butter
  • 4 cups beef broth
  • 2 tbsp. vinegar
  • 1 tbsp. dark corn syrup
  • 1 bay leaf, broken in half
  • Salt, freshly ground pepper, to taste

Heat the oil and butter in a large Dutch oven over medium to medium-high heat. Brown the meat on all sides, then remove and set aside. In the same pan, sauté onion until

Choose a haunch with clear, bright and thick fat. Wash it in warm water and dry it well with a cloth. Cover it with a flour and water paste about ½

inch in thickness. Allow twenty minutes before it is done, then carefull remove the paste, dredge with flour and baste well with butter until a nice

brown color. Serve with a good strong unflavored gravy and currant jelly. -- 1899

soft. Sprinkle with flour, then cook for 1-2 minutes more, while stirring. With a whisk, stir in the remaining ingredients. Return the meat to the pot, bring it to a boil, then immediately reduce the heat. Cover and simmer gently for 2-3 hours. Remove the meat to a warm platter, and cover it with foil until serving time. Skim any fat from the gravy. Boil briskly for 5 minutes, or longer if it needs to thicken. Check seasoning, then pour into a gravy boat to serve with the roast.

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Sauerbraten

  • 2 lbs. venison chuck, round or rump roast
  • 6 peppercorns
  • 5 whole cloves
  • 3 bay leaves
  • 6 carrots
  • 6 onions
  • 1 cup celery, diced
  • 1 cup vinegar
  • Water to cover
  • 3 tbsp. fat
  • 1 tbsp. sugar
  • 10 gingersnaps, crushed

Trim all visible fat from venison. Place venison in glass dish with cover. Add peppercorns, cloves and bay leaves to vinegar and pour over meat. Add enough water to cover meat. Cover dish and refrigerate. Allow to stand for up to 3 days. Remove meat from marinade. Reserve liquid for gravy. Heat fat in heavy frying pan. Brown meat on both sides. Add vegetables and 2 cups of vinegar marinade. Simmer until meat and vegetables are tender-approximately 1½ hours. Remove meat and vegetables from pan. Add sugar and gingersnaps to remaining liquid to make gravy. Serve meat and vegetables with gravy. Serves eight. Larger amounts of venison may be prepared this way if your family likes sauerbraten.

Sausage

Sausage Casings

Most sausages are molded and processed in casings. Casings serve as the container for sausage products during handling. Before 1920, all sausage casings were prepared from animal intestines. Today's sausage casings include several types of synthetic casings. For example, regenerated cellulose casings are used in the preparation of the major portion of today's sausage production.

Pork casings, pickled or preserved in dry salt, are obtainable from many locker plants. Beef casings, sheep casings and artificial casings are also often available from some locker plants or places where sausage is made.

The use of casings can be avoided if fresh game sausage is made into patties and if cooked sausage such as salami is made in loaf pans. Sausages cooked in loaf pans may require the addition of bread crumbs, soy protein concentrate or other binder at the 5 to 10 percent level to prevent excessive fat and moisture separation.

All casings preserved in dry salt must first be soaked in lukewarm water for approximately 30 minutes before use. Flush each case by putting the end of the casing over the cold water tap and running cold water through the casing. Unused casings can be drained, covered again with fine salt and frozen.

Some artificial casings should be soaked in hot tap water (100 degrees F) at least 30 minutes but not over 4 hours before use and punctured with a knife point before sausage is stuffed. The purpose of puncturing the casing is to eliminate air and fat pockets in the finished sausage.

Bologna Sausage

  • 17 lbs. lean venison
  • 8 lbs. ground pork or beef (25-30% fat)
  • 1 quart ice or cold water
  • 0.7 lb. nonfat dry milk
  • 3 tsp. cure* dissolved in 1 cup water
  • 1 cup salt]
  • 3 tbsp. sugar
  • 8 tsp. ground coriander seed
  • 5 tbsp. white ground pepper

Grind venison through a ½- to ¾-inch plate. Add seasonings by sprinkling the ingredients over the meat, and add pork or beef. Mix thoroughly. Then grind

 

through a ¼-inch plate while adding ice or water. Regrind through a 1/8-inch plate. Stuff into natural or fibrous casings. Hang in smokehouse and heat at 180 F while smoking. Use a meat thermometer and cook to an internal temperature of 155 F. Chill in a cold water bath until internal temperature is 100 F. Note: This product may also be water cooked in 160-165 F water to an internal temperature of 155 degrees F. Note: Frankfurters can also be made following this recipe, the only difference being that franks are stuffed into smaller casings.

* The cure mentioned contains 6.25% sodium nitrite, which gives a red, cured color to the sausage after heating and helps prevent botulinum toxin formation. Cures such as "Modern Cure" and "Prague Powder" can often be purchased from small commercial sausage makers. Complete cures such as Morton "Tender Quick" also contain sodium nitrite. When using a complete cure in this formulation, omit 1 cup salt and all cure, then add 1 cup (10.5 ounces or 298 grams) of "Tender Quick."

Bratwurst Sausage

  • 19 lbs. lean venison
  • 6 lbs. ground pork or beef (25-30% fat)
  • 3 eggs or six egg whites
  • ¾ lb. nonfat dry milk
  • 2 quarts ice or cold water
  • 2 tbsp. sugar
  • 3 tbsp. onion powder
  • ¾ cup salt
  • 4 tbsp. ground white pepper
  • 1 tbsp. ground mace
  • 1 tbsp. ground ginger

Grind venison through a ½-inch to ¾-inch plate. Add seasonings by sprinkling the ingredients over the meat, and add pork or beef. Mix thoroughly and grind through a ¼-inch plate while adding ice or water. Regrind through a 1/8-inch plate. Stuff into hog or collagen casings. Cook in water at 170 F. Use a meat thermometer and cook to 165 F internal temperature. Immediately immerse in cold water until sausage reaches an internal temperature of 100 F. Blot dry. Refrigerate at 32-38 F. Note: May be refrigerated after stuffing or cooked from the fresh state for immediate consumption.

Pepperoni Sausage

  • 22 lbs. lean venison
  • 3 lbs. ground pork or beef (25-30% fat)
  • 3 tsp cure* dissolved in 1 cup water
  • 2¼ oz. sugar
  • 15 oz. salt
  • ¾ cup ground red pepper
  • ¾ cup ground allspice
  • 1 tbsp. garlic powder
  • 5 tbsp. fennel seed

Grind venison through a ½- to ¾-inch plate. Add seasonings by sprinkling the ingredients over the meat, and add pork or beef. Mix thoroughly. Then grind through a 1/8-inch plate. Let stand in a 6-inch-deep tray at 38 F for 72 hours. Stuff in hog casings. Heat in 170 F smokehouse to 155 F. Reduce smokehouse temperature to 90 F and dry for 48 Refrigerate until needed.

*The cure mentioned contains 6.25 percent sodium nitrite, which gives a red, cured color to the sausage after heating and helps prevent botulinum toxin formation. Cures such as "Modern Cure" and "Prague Powder" can often be purchased from small commercial sausage makers. Complete cures such as Morton "Tender Quick" also contain sodium nitrite. When using a complete cure in this formulation, omit 1 cup salt and all cure, then add 1 cup (10.5 ounces or 298 grams) of "Tender Quick."

Potato Sausage, Axel Anderson’s

  • 8 lbs. venison
  • 4 lbs. pork
  • 13 lbs. potatoes]
  • 6 medium onions
  • 3/4 cup salt
  • 1/3 cup pepper]
  • 2 Tbsp. sugar
  • sausage casings

Grind the pork and venison as you would for hamburger. Peel and coarsely grind potatoes and onions. Add salt, pepper and sugar. Mix together and put in casings that have been soaked in water for several hours, or overnight. Put the fill into the casings as soon as the potatoes are ground and mixed, as potatoes will turn dark if allowed to stand. Tie the ends and prick each ring in several places with a large needle. Place rings in a kettle of water. Bring the water just to boil, then simmer until the sausage reaches 165 F. Boiling too hard can cause rings to burst. Cool, wrap and freeze. When ready to eat, thaw in the refrigerator, then finish cooking in a little water, simmering about 10 minutes or until done. This makes about 35 rings the size of a small ring of bologna.

Salami Sausage

  • 19 lbs. lean boneless venison
  • 6 lbs. ground pork or beef (25-30% fat)
  • 1 cup salt
  • ½ cup sugar
  • 1 quart ice or cold water
  • 4 tbsp. ground black pepper
  • 3 tbsp. garlic powder
  • 3 tbsp. coriander seed
  • 4 tsp. ground mace
  • 4 tsp. ground cardamom
  • 3 tsp. cure*

Grind venison through a ½-inch to ¾-inch plate. Add seasonings by sprinkling the ingredients over the meat, and add pork or beef. Mix thoroughly. Then grind through a ¼-inch plate while adding ice or water. Regrind through a 1/8-inch plate. Stuff into artificial or natural casings 2-3 inches in diameter. Hang in smokehouse and heat at 180 F while smoking. Use a meat thermometer and cook to an internal temperature of 155 F. Chill in a cold water bath until internal temperature is 100 F. Refrigerate to 32-38 F before slicing.

*The cure mentioned contains 6.25 percent sodium nitrite, which gives a red, cured color to the sausage after heating and helps prevent botulinum toxin formation. Cures such as "Modern Cure" and "Prague Powder" can often be purchased from small commercial sausage makers. Complete cures such as Morton "Tender Quick" also contain sodium nitrite. When using a complete cure in this formulation, omit 1 cup salt and all cure, then add 1 cup (10.5 ounces or 298 grams) of "Tender Quick."

Spicy Fresh Venison Sausage

  • 17 lbs. lean boneless meat
  • 8 lbs. ground pork or beef (25-30% fat)
  • ¾ cup salt
  • 6 tbsp. ground black pepper
  • 5 tbsp. rubbed sage
  • 2 tbsp. red pepper
  • 1 tbsp. nutmeg
  • 1 tbsp. ginger
  • 1 tbsp. mace

Grind venison through a ½-inch to ¾-inch plate. Add seasonings by sprinkling over the meat, and add pork or beef. Mix thoroughly. Then grind through a 3/16-inch plate. The sausage can be wrapped and frozen, formed into patties or stuffed into casings. Note: For a milder, less spicy sausage, leave the nutmeg, ginger, and mace out.

Steak

  • 1-2 lbs. venison steak, 1-1½ inch thick

    Venison is roasted in much the same way as beef, except that it should always be served hot. The dishes and plates used for serving should be hot, also. --1890

  • flour
  • 2 onions, sliced
  • 16 oz. can of tomatoes
  • 2-3 tbsp. butter
  • ½ cup red wine
  • salt, pepper
  • chili powder
  • ½ tsp. marjoram
  • ½ tsp. thyme

Dredge steak in flour that's been well-seasoned with salt, freshly ground pepper, and chili powder, and pound into meat. In a large, heavy skillet, brown the meat quickly in butter, then set it aside. Saute onions in a pan until soft. Return the meat to the pan, covering it with the onions first, then the tomatoes. Add herbs and wine. Cover and simmer slowly for about two hours, or until tender. During that time, turn the meat once or twice. If the gravy becomes too thick, add a little more wine.

  • 6 oz. medallions of venison (loin or leg), trimmed of all silver skin
  • ½ cup all-purpose flour
  • ¼ cup onion, finely diced
  • 2 garlic cloves, crushed or chopped
  • ½ cup lingonberries
  • 2 tbsp. butter
  • ½ cup port wine
  • ½ tsp. garlic, granulated
  • ¼ cup green pepper, finely diced
  • ½ tsp. salt
  • ½ tsp. black pepper

Melt one tablespoon of butter in a skillet. Saute onions, green pepper, and garlic until transparent and slightly browned. When

Venison is also very nice boiled, and then allowed to cook slowly until very tender and the water all cooked out. Turn frequently to prevent burning. Take up, and make a thick gravy in the kettle. --1881

the vegetables are done, deglaze the skillet with port wine and reduce by half. Add lingonberries to port wine reduction and allow to simmer, reducing it to the consistency of a sauce. Tenderize the venison with a meat mallot as you would fine veal medallions. Combine the flour, salt, pepper, and granulated garlic, and set aside. In another skillet, melt the remaining butter. Lightly flour the venison medallions and quickly saute them in the melted butter. Serve the venison medallions directly from the skillet topped with lingonberry sauce.

Pan Fried Steaks

  • 1 lb. venison round steaks, ½-inch thick
  • ¼ cup flour
  • ¼ cup evaporated milk
  • 1 tbsp. margarine
  • Salt and pepper to taste.

Pound steaks thoroughly with sharp-edged meat pounder. Cut into serving pieces. Dip steaks into milk and dredge in flour. Brown one side in hot margarine. Turn. Salt and pepper to taste. Continue browning until second side is well browned. Serves four.

  • 2 1½-inch venison steaks
  • 1 cup chestnuts, cooked & chopped
  • 3 tbsp. flour
  • ½ onion, chopped
  • ½ carrot, chopped
  • ½ bay leaf, crumbled
  • ¼ cup red wine
  • 3 tbsp. butter
  • 1½ cups beef broth
  • 1 tsp. pepper, freshly ground
  • 1 tsp. salt

Melt the butter in a skillet. Add the onion and carrot, sauté until lightly browned, which should be about 5 minutes. Stir in the flour, and cook until brown. Add the beef broth, bay leaf, pepper, and salt; simmer for 10-15 minutes. Strain, then add the wine and chestnuts, and set aside. Preheat the broiler. Place the venison steaks on a rack 5 inches beneath the broiler element, then cook 5 minutes on each side. Remove to a hot platter and cover with the hot chestnut sauce.

Stew

  • 2½ lbs. venison
  • 4 strips bacon
  • 1 large onion
  • 4 whole cloves
  • 1 cinnamon stick
  • ½ lemon
  • 1 bay leaf
  • 1 tsp. fresh ginger root, minced
  • ¼ cup parsley, chopped
  • 1-2 cups dry pumpernickel bread crumbs
  • 2 cups apple cider
  • ¾ cup red wine vinegar

Cut the venison into 1½-inch cubes, and cut the bacon into small pieces. In a Dutch oven, fry the bacon until crisp, then remove and place on a paper towel to drain. Pour off all but 2 tbsp. fat. Brown the venison in several batches. Cut the onion in half and stud each half with cloves. Add the prepared onion to

Venison slices better if frozen. Slice extremely thin, roll in flour. Fry quickly in bacon fat and serve with crisp bacon. Must be well done. Venison is

also delicious sliced thin and broiled and served with broiled bacon. -- Mrs. Casey W. Dunton, Manistique, 1909

the pot along with all of the meat, including the bacon, and the remaining ingredients, except for the bread crumbs, the lemon, and the parsley. Cover and simmer, stirring occasionally, for 1½ hours, or until the meat is very tender. Remove the onion halves, the cinnamon stick, and the bay leaf. Near serving time, bring the stew to a simmer. Add enough bread crumbs to thicken the stew to the desired consistency. Squeeze the lemon, and add the juice. Grate the lemon rind, then sprinkle the grated rind and the chopped parsley into the stew.

  • 1½ lbs. venison (any part cut in pieces for stew)
  • 6 medium potatoes, cut in chunks
  • 6 carrots, cut in chunks
  • 3 celery stalks, cut in 2-inch lengths
  • 1 2-ounce can mushroom bits and pieces
  • 1 package onion soup mix]
  • 1 8-ounce can tomato sauce

Put venison, potatoes, carrots and celery in casserole dish and sprinkle with onion soup mix. Add tomato sauce and mushrooms. Cover tightly, either with lid or aluminum foil. Place in oven at 350 F and bake 1 ½ hours. Serves six.

Soup

  • 1-2 lbs. ground venison
  • 1 cup onion, diced
  • 1 cup raw potatoes, cubed
  • 1 cup carrots, sliced
  • 1 cup cabbage, shredded
  • ¼ cup uncooked rice
  • 1 can tomatoes
  • Beef concentrate to taste
  • 2 tbsp. vegetable oil
  • 1½ quarts water
  • 1 small bay leaf, crushed
  • ½ tsp. thyme
  • 2 tsp. salt
  • 1/8 tsp. pepper

Brown deerburger and onion in oil in large kettle. Add potatoes, carrots, cabbage and water. Bring to boil. Sprinkle rice into mixture. Add remaining ingredients, except tomatoes. Cover and simmer for 1 hour. Add tomatoes just before serving. Skim off fat if necessary. Serves eight.

Stroganof

  • 2 lbs. venison cut in strips (½-inch by-½ inch by 2-inches)
  • ¼ cup flour
  • Noodles, rice or mashed potatoes
  • ¼ cup oil
  • 3 cups water
  • 1 can cream of mushroom soup
  • 6 tbsp. catsup
  • 1 envelope onion soup mix

Heat oil. While oil is heating, shake meat in flour to coat. Saute until browned. Add onion soup mix and water. Simmer one hour or more, or until venison is tender. Add cream of mushroom soup and catsup. Heat thoroughly and serve over noodles, rice or mashed potatoes. Serves six.

 

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