SHREDDED VENISON SANDWICHES
"My husband hunts for deer every November, so I'm always looking for new recipes for venison," relates Ruth Setterlund from Fryeburg, Maine. "The whole family loves these slow cooker sandwiches, seasoned with soy sauce, brown sugar, ketchup and hot pepper sauce." -Ruth Setterlund, Freyburg, Maine
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 14-18 servings.
Number Of Ingredients 15
Steps:
- Cut venison roast in half; place in a 5-qt. slow cooker. In a large bowl, combine the ketchup, brown sugar, mustard, lemon juice, soy sauce, liquid smoke if desired and seasonings. Pour over venison. Cover and cook on low for 8-10 hours or until meat is tender., Remove roast; cool slightly. Shred meat with two forks; return to slow cooker and heat through. Using a slotted spoon, place meat mixture on bun bottoms. Replace tops.
Nutrition Facts : Calories 252 calories, Fat 4g fat (1g saturated fat), Cholesterol 86mg cholesterol, Sodium 699mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 1g fiber), Protein 27g protein.
25 BEST WAYS TO COOK VENISON
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Nutrition Facts :
VENISON SCRAMBLE
Make and share this Venison Scramble recipe from Food.com.
Provided by Backwoods Girl
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large deep skillet heat olive oil over medium low heat and sweat minced garlic.
- Add ground venison to skillet with onion soup mix, worcestershire sauce, salt and pepper to taste. Cook approximately 5 minutes.
- Add frozen vegetables after the venison is mostly cooked through. Cook, uncovered to allow most of the moisture to boil off.
- When the vegetables are completely heated through, stir in the cooked rice and the sour cream.
- Just before serving, sprinkle the top with french fried onions or crushed potato chips.
Nutrition Facts : Calories 455.2, Fat 20.8, SaturatedFat 11.4, Cholesterol 116.5, Sodium 874.7, Carbohydrate 36, Fiber 0.9, Sugar 2.3, Protein 29.6
VENISON BURGERS (+11 EASY GROUND VENISON RECIPES)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 28m
Number Of Ingredients 8
Steps:
- Mix the venison with all of the ingredients and form into balls.
- Flatten the balls into patties.
- Cook on the grill, in a cast-iron skillet, or in the oven.
Nutrition Facts : Calories 307 kcal, ServingSize 1 serving
VENISON SCHNITZEL
I don't have a clue where my Dad got this particular recipe, but he used to build it during hunting season when we had fresh venison (elk, antelope, mule or whitetail deer), 'hanging and aging'. I still make it when the opportunity presents itself.
Provided by Clint Wigen
Categories Meat and Poultry Recipes Game Meats Venison
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Cut tenderloin into 1/2 inch steaks. Slice each steak in half horizontally, from the smallest toward the largest side, until there is only a very small section keeping the two halves connected. Slice a few small scores on the outer edges of each steak to prevent them from curling up when frying.
- Preheat oil and bacon drippings in a large heavy skillet over medium high heat. In a large shallow dish, combine flour, salt and pepper. In a separate shallow bowl, beat together egg and milk. In another shallow dish, combine bread crumbs and cracker crumbs.
- Dredge the steaks in the seasoned flour, and using a meat mallet, pound them down to just slightly less than their 1/4 inch thickness. Dip the steaks in the egg mixture, then coat each steak on both sides with the crumbs. Set aside on a clean plate. When all steaks are evenly coated, place prepared steaks gently in a single layer into the hot oil.
- Fry steaks for 2 to 3 minutes on each side, or until golden brown. Drain on paper towels. Sprinkle each steak lightly with lemon juice.
Nutrition Facts : Calories 669.5 calories, Carbohydrate 42.9 g, Cholesterol 242.2 mg, Fat 26.7 g, Fiber 2.1 g, Protein 60.4 g, SaturatedFat 6.5 g, Sodium 988.3 mg, Sugar 2.8 g
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