Free Recipes Archive
Meat products and venison from other than Cow or pork
4-5 lb. roast 2 tablespoons instant minced onion 1 teaspoon salt 2 tablespoons Worcestershire sauce 1/2 teaspoon pepper 4 slices bacon 1 teaspoon mono sodium glutamate 2 lemons, sliced Remove all fat from venison roast. Place in a roasting pan Read More …
3 slices soft bread 1 small onion, finely chopped 1-1/2 lb. ground venison 1/4 cup butter or margarine 2 teaspoons salt 1 tablespoon flour 1/8 teaspoon oregano salt and pepper (for gravy) 1/8 teaspoon basil 1 cup milk 1/4 teaspoon Read More …
2-1/2 pounds venison cut into strips 1/2 inch wide 1 tablespoon salt 1 tablespoon sugar 1 teaspoon onion powder 1/2 teaspoon pepper Preheat oven to 140 F. Spread venison evenly on ungreased baking sheets. Combine seasonings in a small bowl. Read More …
2 tablespoons Butter,divided use 1/4 cup Finely chopped shallots 5 Cranberries,crushed 1/4 cup Scotch whiskey 3/4 cup Orange juice 2 tablespoons Lemon juice 2 tablespoons Red currant jelly 1 teaspoon Dijon mustard 2 teaspoons Cornstarch 2 tablespoons Water 4 Venison Read More …
100 pounds of meat (coarse grind – 75 pounds; fine grind – 25 pounds) 2 pounds (3 cups) salt 3 ounces (3/4 cup) cardamom 2 ounces (3/4 cup) marjoram 3 ounces commercial cure (6%) – determined by container weight (optional) Read More …
For the venison: 2 – 2-1/2 lbs. tender steaks 2 tablespoons butter 2 tablespoons cooking oil For the flouring: 2 tablespoons flour 1 teaspoon salt 1/4 teaspoon ground dry ginger 1/4 teaspoon dried thyme 1/4 teaspoon fresh ground black pepper Read More …
1-1/2 lb Ground venison 3 large Onions, diced 1 large Green pepper, diced 1 cn 16 ounce tomatoes 2 teaspoons Salt 1/3 teaspoon Chili powder 1 sm Red pepper, diced 1/2 cup Chopped chiles (optional) Preheat over to 350F. In Read More …
4-5-lb. 2-1/2 inch thick rump or bottom round of caribou 3 tablespoons lard or bacon fat 1 onion 4 carrots, sliced thick 1-1/2 cloves garlic, sliced 2 cups red wine 1 cup bouillon 2 bay leaves 1 teaspoon rosemary 1/2 Read More …
1 tablespoon Salt 5 lb Venison roast 2 tablespoons Vinegar 1 Onion, chopped 1/4 cup Barbecue sauce (see below) SAUCE 1 tablespoon Pepper 1/4 cup Vinegar 1 tablespoon Salt 1/4 cup Water 1 small Box dry mustard 1 Stick butter/margarine Read More …
1 lb Cubed Deer round steak ( beef can also be used) 5 tablespoons butter 2 cups Medium white sauce ( Water and flour ) 1 teaspoon Celery salt 2 teaspoons fresh ground black Pepper 3 tablespoons Chopped parsley 2 Read More …
1 Deer heart, fresh Salt Pepper Steak Spice Garlic Salt Beef bouillon cube or powder Rosemary Thyme Water Vegetable Saute: 2 large Onions (cut in large pieces with layers separated) 2 Green peppers 3 Stalks celery, sliced, thin and diagonally Read More …
2 pound chunk of deer meat 1/4 teaspoon salt 1/4 teaspoon black pepper 2 cans beer (your favorite) 1/2 cup brown sugar 2 tablespoons molasses Place meat in a large bowl and pour beer over it. Cover and marinate in Read More …
2 lb deer steaks sliced med 1 large red onion sliced 1 lb sliced mushrooms 1 bottle merlot wine fresh ground pepper In a casserole dish layer the deer meat then onions and mushrooms and repeat until all the meat Read More …
4 lb Shoulder roast of venison Flour seasoned with salt and Pepper 3 tablespoons Cooking oil 1 Onion, sliced 1 Green pepper, sliced 1 Garlic clove, minced 1 cn Tomatoes (16-oz) 1 tablespoon Sugar 1/2 c Dry red wine 1/2 Read More …
4 Venison steaks or medallions (about 4 ounces per portion) 2 teaspoons Paprika 1 teaspoon Chili powder 1 teaspoon Ground cumin 1 teaspoon Ground coriander (cilantro) 1 teaspoon Sugar 1 teaspoon Salt 1/2 teaspoon Dry mustard powder 1/2 teaspoon Dried Read More …
1 deer liver, sliced thin (A young deer is best) 1 cup flour, seasoned with salt and pepper 2 large onions, sliced 1/3 cup cooking oil Place seasoned flour on large piece of waxed paper. Heat 1/3 cup oil in Read More …
Two strips of venison tenderloin 2 tablespoons real butter 2 tablespoons cooking oil salt and pepper to taste 1/4 cup dry vermouth Cool meat strips in refrigerator to firm and cut into 3/4 inch tidbits. Heat butter and oil in Read More …
[Use shoulder (or chuck) or leg (or round) roasts] 3-4 lb. roast 1/2 teaspoon salt 2 c water 4 slices bacon 1 bay leaf 4 carrots, quartered 1/8 teaspoon thyme 4 small rutabagas, quartered 1/8 teaspoon basil 6 small potatoes, Read More …
This is an elegant warm weather dish that only takes about a half hour of oven time. The accompaniments can be prepared ahead for an easy entertaining dinner guaranteed to impress. The venison tastes equally delicious served warm or room Read More …
2 Venison steaks 1 can Cream of mushroom soup 2 Sliced onions Salt and Pepper Several drops Worcestershire Yield: 2 servings Cut steaks into serving portions. Place in electric frying pan and add water to simmer meat, approximately 10 minutes Read More …
Because venison is so lean and tender, it suits this quick cooking style. Makes 6 servings Marinade: 1/2 cup soy sauce 1 teaspoon sesame oil 1 tablespoon hoisin sauce 1/4 cup soya or peanut oil 1 teaspoon cracked black pepper Read More …
Here’s a delicious way to serve venison. When venison is not available substitute beef round steak. 2 pounds venison or beef round steak, cut into 8 pieces 1/4 cup all-purpose flour 1 tablespoon paprika 1 teaspoon salt 1 teaspoon pepper Read More …
Refreshing tropical flavors paired with cold-smoked Cervena – perfect for hot climates year round. Makes 6 servings Cervena: 1 pound Cervena loin or fillet 1 cup shredded coconut small handful black or jasmine tea leaves 2 handfuls wood shavings Marinade: Read More …
1-1/2 pounds venison 1/4 cup flour 1/4 cup cooking oil 4 small carrots, cut and quartered 1-1/2 green peppers, cut in strips 1/2 cup red wine 2 medium red potatoes, peeled and quartered 1 medium onion, peeled and quartered Salt Read More …
Makes 6 servings 2 tenderloins, silver-skin removed whole grain mustard salt and cracked black pepper 1 tablespoon oil 2 rashers of smoky bacon 2 pears bunch of well washed rocket or water cress or a mixture of both handful of Read More …
20 Venison chops 6 ounces Beer 1 large Onion, chopped 4 Pats of butter 2 ounces Garlic Yield: 4 Servings Place aluminum foil on hot grill with sides folded up, so there is no runoff of juices. Place chops on Read More …
This very simple yet rich sauce can be made in larger batches right about the time the rhubarb is ready. It can be frozen or canned for later use. It’s also great with any game bird or chicken. Makes 4 Read More …
Serves 4 4 each 6 ounce venison short loin steaks 1 ounce clarified butter 1 tablespoon minced shallot 1 cup ruby Port 1/4 cup Creme De Cassis 2 tablespoons dried black currants 1 bay leaf 1/4 cup demi glace 6 Read More …
Chef David Gilbert of Luqa – Dallas, TX Yield: 2 Servings Roasted Garlic Gnocchi: 5 Yukon Gold potatoes 20 cloves garlic, roasted and passed through a fine sieve 5 shallots, roasted, finely diced 1 bunch of parsley, finely chopped 1 Read More …
Makes 4 servings Osso Buco: 6 Cervena osso buco cuts salt and pepper 1/2 cup olive oil 1 carrot, chopped 2 celery ribs, chopped 1 small red onion, chopped 1 leek 1/2 bottle red wine 1/2 cup tomato puree 1 Read More …
Potato Puree 3 medium Idaho potatoes 3/4 cup heavy cream 2 tablespoons butter salt and pepper to taste Place cream and butter in a small sauce pot and reduce by half. Keep warm. Peel and cut potatoes into half, place Read More …
Source: Spahn’s Big Horn Mountain Bed and Breakfast, L.L.C., Bighorn, Wyoming 3 pounds buffalo (or beef) stew meat 1 can mushroom soup 1 cup burgundy wine 1 package onion soup mix Cube stew meat into 1-inch pieces. Brown in oil. Read More …
Makes 3 servings 3 buffalo tenderloin medallions (2 ounces each) salt and black pepper Wild Mushroom Salad: 1 shallot, diced 1 clove garlic, minced 1 tablespoon butter 1/3 cup each shitake, crimini and morel mushrooms 1 teaspoon curry powder 1 Read More …
1 Chuck Roast of Buffalo (approx. 5 lb.) 2 cloves Garlic, crushed 4 slices Ginger Root 1 cup Scallions, sliced (white and green parts) 2 tbsp. Bean Sauce 1/4 cup Dark Soy Sauce 1 tsp. Five-spice Powder 1 cup Sherry Read More …
1/2 cup buttermilk 1 beaten egg 8 ounce buffalo steak (1/2 inch) salt and pepper to taste 1/2 cup vinegar 1 quart water Beat steaks lightly with a mallet; marinate 15 to 20 minutes in vinegar and cold water. Remove Read More …
Yield 2 Servings Bison- Center Cut, N.Y. Strip loin, 12 ounce weight. 2 each Canola Oil 1 teaspoon Salt: Black Pepper Mix -50/50 1/2 Tablespoon Mushroom Crust- Recipe follows 1 tablespoon Wild Rice- Barley Risotto Base- Recipe follows 1-1/4 Cup Read More …
Marinade 1 cup soy 1 cup balsamic vinegar 1 cup maple syrup 1 cup water 1 teaspoon chopped garlic 1 sprig fresh thyme Mix all ingredients thoroughly. Marinate the bison overnight in the refrigerator, covering the pan tightly with plastic Read More …
4 bison top sirloin steaks 1/4 cup chopped shallots 1 cup whole black peppercorns 1 cup heavy cream 1 cup cognac Reserve 2 tablespoon of peppercorns and crush the rest. Coat bison sirloin with peppercorns, pressing them firmly into the Read More …
(appetizer) 3 Lbs Buffalo (fresh) mozzarella Cheese (with packing milk) 6 to 8 ounces Sundried Tomatoes in Olive Oil (drained) 1 Can Kalamata Olives 5 to 6 Cloves Garlic 1 Bunch Fresh Basil 2 tablespoon Balsamic vinegar Tools Food processor Read More …
1 (3 to 4 lb.) buffalo pot roast 1 teaspoon Kitchen Bouquet 1/2 teaspoon lemon juice 1/4 teaspoon hot liquid pepper seasoning 2 teaspoons salt 2 tablespoons cooking oil 1/4 cup hot water 2 onions, sliced Place roast in shallow Read More …
1 lb. buffalo steak Morton’s season blend 1 medium onion, chopped 1 medium bell pepper, chopped 1 cup water 1 small can chopped mushrooms 1 beef bouillon cube flour Steak may be cut into serving portions, into strips or left Read More …
1 cup Wild Rice, uncooked 2 cups Water 1 teaspoon Salt 1 lb. Ground Buffalo 1/2 cup Onions, finely chopped 1/2 cup Mushrooms, sliced 5 tablespoons Oil 6 slices French Bread, crusts removed and cubed 1 cup hot Beef Stock Read More …
6-8 lb. Whole Tenderloin of Buffalo, or 5 lb. Center Cut of Filet, or 6 lb. Roast 1 – 4 oz. can of Mushrooms, drained and finely chopped 1/2 cups finely chopped Onion 1 – 8 oz. package of Buffalo Read More …
This recipe has been around for many years in many fashions but in recent years for some reason has fallen out of favor. Here we shall return to a true classic dish of alternative fine dining. The list of ingredients Read More …
2 tablespoons olive oil 1 rabbit 1 onion, chopped 1 garlic clove, crushed 2/3 cup white wine 1/2 teaspoon rosemary 2 tablespoons chopped parsley In a large, heavy kettle, heat olive oil and brown cut-up rabbit until golden, about 6 Read More …
5 lb Venison, cut 1/2 inch cubes Onions (equal meat in volume) 1 cup Fine chopped bell pepper 1/2 each Lemon, chopped fine 2 teaspoon Garlic, chopped fine Louisiana hot sauce to taste Salt to taste 2 tablespoon Worcestershire sauce Read More …
In this recipe, the meat is marinated in a small amount of yogurt, ginger, garlic, red chili paste, turmeric, salt and clarified butter for up to four hours. It is then cooked with several other herbs and spices. Nepali garam Read More …
4 bear meat cutlets (chops) off the bone 250g (9 ounces) mild flavoured honey, e.g. Acacia 1/2 teaspoon chopped fresh thyme 1/2 teaspoon chopped fresh dill 2 tablespoons sunflower oil 2 tablespoons sherry vinegar 2 teaspoons creme fraiche (or use Read More …
3-4lb. caribou steak 2/3 cup flour vegetable shortening 1/2 teaspoon cayenne pepper 1 teaspoon marjoram 1/2 teaspoon savory 1-1/2 onions, sliced 1 green pepper sliced 1/2 rib celery with leaves – chopped 2 cloves garlic 1/2 teaspoon salt 1/4 teaspoon Read More …
Source: Chef Jamie Lucas, Grizzly’s Grill and Saloon Rib and Chicken Seasoning (type based on preference) Liquid Smoke Water Take a vented roasting pan and pour in about an inch worth of water in bottom of pan. Add 1-1/2 cups Read More …