Easy Smothered Beef Moose Venison Recipes

EASY CANNED VENISON

Steps:

• Place the venison into a large bowl. Sprinkle with salt, pepper, and garlic; toss to combine. Place venison into canning jar along with onion and bell pepper. Jars should be filled to within 1/2 inch of the top. Wipe rim with a clean, damp cloth, and seal with lid and ring.
• Place jar into a pressure canner filled with water according to manufacturer's directions. Affix lid and bring to a boil with the pressure valve open. Boil for 5 minutes before closing the pressure valve. Bring to a pressure of 10 psi, then reduce heat in order to maintain this pressure. Process for 75 minutes, watching gauge closely so the pressure stays at 10 psi. After 75 minutes, turn off heat and allow the canner to cool until the gauge reads 0 psi.
• Once the pressure has subsided and the canner is safe to open, remove the jar to cool on a rack. The jar will seal with a pop as it cools; refrigerate the jar if it does not seal. Properly sealed jars may be stored in a cool, dark area.

BEER MARINATED DEER/ELK/MOOSE STEAK

Steps:

• Whisk together beer, soy sauce, mustard, Worcestershire sauce, pepper, salt, and hot sauce in a bowl and pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 days.
• Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steaks from marinade and shake off excess. Discard remaining marinade.
• Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Allow steaks to rest for 5 minutes before serving.

EASY SMOTHERED BEEF/MOOSE/VENISON

Steps:

• Dredge roast in flour, salt and pepper.
• Heat dutch oven or other large covered baking dish.
• On the stovetop, brown roast in margarine.
• Add water enough to cover roast.
• Sprinkle with onion soup mix and onion slices.
• Place in 350 F oven for 3 1/2 hour covered or follow crock pot instructions for roast of this size.
• Serve w/ baked potatoes and green peas.

SMOTHERED ROUND STEAK (OR VENISON)-AN OLD AND RELIABLE RECIPE.

Steps:

• Trim the meat and cut it into 1-by-3-inch slices. Sprinkle with white pepper. Preheat a large nonstick skillet over high heat. Add the oil. In batches if necessary, brown the meat on all sides, about 3 minutes. Add the onions, enough of the water to cover the bottom of the pan by 1/4 inch, and the bouillon cube. Cover, reduce the heat to medium-low, and simmer until tender, 20 to 40 minutes, depending upon the cut of meat.

CROCK POT BBQ BEEF/MOOSE/VENISON

Steps:

• In a bowl add 1st 8 ingredients.
• Reserve 1/2 cup for sauce later.
• Trim excess fat from meat if using chuck roast.
• Put meat and onions into a 4 quart crock pot or dutch oven.
• Pour liquid over meat.
• Crock pot: Cover & cook 5-6 hours on high.
• Dutch oven: Cook covered for 3 hours at 325°F.
• Remove meat from liquid and serve with sauce.
• Sauce: Heat reserved spiced liquid, ketchup, and butter in a sauce pan until heat until butter melts.
• Set aside in fridge.
• Heat through and serve with meat.

EASY BEEF (ELK, VENISON, MOOSE) STROGANOFF

Steps:

• Slice meat against grain into thin strips.
• Heat oil in 12" pan.
• Sear meat in pan.
• add garlic and cook 1-2 minutes.
• add mushroom soup undiluted.
• add sour cream and mix together well.
• add sherry, salt, turn down and let simmer on low.
• meanwhile, bring a pot of water to boil and cook pasta according to directions. Strain and put in a nice pasta bowl. Then pour stroganoff over and mix. Add parsley and toss to together. Serve.