Free Recipes Archive
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
Cervena venison roasted to perfection served on a seasoned crostini topped with caramelized onion marmalade with a splash of Georgia pecan praline sauce Makes 20 hors d’oeuvres Cervena Venison Loin 1 loin olive oil juniper berries garlic salt pepper Venison Read More …
Source: Rock Bottom Restaurant and Brewery – Milwaukee, Wisconsin 2 pounds venison tenderloin Kosher salt to coat venison 1 cup butter to sauté vegetables 4 cups diced yellow onions 4 cups diced celery 4 cups diced carrots 1-1/2 quarts mixed Read More …
1/4 cup Shortening 1/4 cup All-purpose flour 1-1/2 teaspoon Salt 10-1/2 oz Can beef broth; undiluted 5 cup water 2 tablespoon Lemon juice 1 md Onion; sliced 2 Cloves 1 Bay leaf 3 lb Venison stew meat; cut into 1-1/2 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 …
from Chef Sarah Grueneberg of Spiaggia – Chicago, IL Yield: 6 Servings Preserved Porcini: 1 pound fresh porcini mushrooms Extra virgin olive oil Sea salt Juice of 1/2 lemon 1 ounce thyme leaves 1 ounce rosemary, chopped 2 cloves garlic, 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 …
Makes 6 servings 1 1/2 pounds loin of Cervena venison, cleaned, trimmed and cut into four 6 ounce pieces salt and pepper to taste 1 tablespoon olive oil 1/2 teaspoon chili powder 1/4 teaspoon cumin 1/4 teaspoon garlic powder 6 Read More …
This delicious venison and vegetable soup is an all-year favorite with guests at Jardiniere. Chock full of vegetables and herbs, it’s light enough to enjoy in the summer, and the rich red meat from the Cervena makes it lusty enough 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 …
from Chef Sarah Grueneberg of Spiaggia – Chicago, IL Yield: 6 Servings Preserved Porcini: 1 pound fresh porcini mushrooms Extra virgin olive oil Sea salt Juice of 1/2 lemon 1 ounce thyme leaves 1 ounce rosemary, chopped 2 cloves garlic, Read More …