Gordos Good Venison Recipes
VENISON
Rich casserole
Provided by lhwalton
Time 3h
Yield Serves 6
Number Of Ingredients 0
Steps:
- set oven
- brown venison
- add bacon and onion
- add flour
- add juices and cook
VENISON GYROS
I love venison, and got a great cookbook on this lean meat. I have been adjusting some of the recipes to my taste, so here is the first one!
Provided by Hungry in Michigan
Categories Deer
Time 36m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine dressing and set aside. This includes: yogurt, dill, garlic powder, and cucumber.
- In 12" nonstick skillet, heat oil.
- Add garlic, onions, venison, and oregano. Cook for 4-6 minutes.
- Make sure the meat is no longer pink. I like to leave the onions a little crunchy. I like to salt the meat a little at this time.
- Assemble the pitas and enjoy!
Nutrition Facts : Calories 425.9, Fat 12.7, SaturatedFat 3.1, Cholesterol 28.4, Sodium 399.8, Carbohydrate 45.2, Fiber 3, Sugar 7.4, Protein 33.4
GORDO'S GOOD VENISON
Most people think you have to take the 'wild' taste out of deer. But really you can keep that good 'game' flavor by using a variety of herbs and spices.
Provided by Gordon Coates
Categories Venison Recipes
Time 4h30m
Yield 4
Number Of Ingredients 14
Steps:
- Slice venison roast into thick 1 inch steaks.
- In a saucepan, combine water, chicken broth, olive oil, butter, garlic, and hot sauce; bring to a boil. Reduce heat, and stir in vinegar. Season with parsley, basil, rosemary, cumin, paprika, salt, and pepper. Simmer for 20 minutes, stirring regularly. Allow to cool.
- Pour cooled sauce over venison steaks, and marinate in the refrigerator for 3 to 4 hours, turning regularly.
- Preheat an outdoor grill for high heat and lightly oil grate. Take steaks out of marinade, reserve marinade.
- Grill steaks for 7 to 8 minutes per side, or to desired doneness. Turn them regularly and make sure you don't over-cook. Mop steaks with reserved marinade while cooking.
Nutrition Facts : Calories 547.9 calories, Carbohydrate 1.6 g, Cholesterol 181.7 mg, Fat 40.4 g, Fiber 0.5 g, Protein 43.3 g, SaturatedFat 11 g, Sodium 175.6 mg, Sugar 0.1 g
GORDO'S GOOD VENISON
Most people think you have to take the 'wild' taste out of deer. But really you can keep that good 'game' flavor by using a variety of herbs and spices.
Provided by Gordon Coates
Categories Venison Recipes
Time 4h30m
Yield 4
Number Of Ingredients 14
Steps:
- Slice venison roast into thick 1 inch steaks.
- In a saucepan, combine water, chicken broth, olive oil, butter, garlic, and hot sauce; bring to a boil. Reduce heat, and stir in vinegar. Season with parsley, basil, rosemary, cumin, paprika, salt, and pepper. Simmer for 20 minutes, stirring regularly. Allow to cool.
- Pour cooled sauce over venison steaks, and marinate in the refrigerator for 3 to 4 hours, turning regularly.
- Preheat an outdoor grill for high heat and lightly oil grate. Take steaks out of marinade, reserve marinade.
- Grill steaks for 7 to 8 minutes per side, or to desired doneness. Turn them regularly and make sure you don't over-cook. Mop steaks with reserved marinade while cooking.
Nutrition Facts : Calories 547.9 calories, Carbohydrate 1.6 g, Cholesterol 181.7 mg, Fat 40.4 g, Fiber 0.5 g, Protein 43.3 g, SaturatedFat 11 g, Sodium 175.6 mg, Sugar 0.1 g
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