Venison recipes

I like to take the tenderloins and cook it on top of the stove like a pot roast. I first season the meat and flour it. Then I sear it in a little cooking oil. Once it is browned on all sides I take it out and make a roux. I season with a little salt and pepper and stir in a cup of chopped onions. I add water and add the meat back and stew it for about an hours. The meat cooks up very tender just like a roast or round steak would. I season my gravy and then serve with rice and a couple of veggies. Enjoy!

Recipe Maine Venison Stew Ingredients 2 pounds venison stew meat 8 medium potatoes, peeled and cubed 3 medium onions, diced 3 stalks celery, diced 8 large carrots, peeled and diced 3 cubes beef bouillon 2 (14.5 ounce) cans beef broth 2 tablespoons browing and seasoning sauce 2 cups frozen green peas (optional) 2 cups fresh mushrooms, sliced (optional) salt and pepper to taste 1/2 cup cornstarch 1 cup water Directions 1. Cmobine the venison, potatoes, onions, celery, carrots, bouillon, broth, and seasoning sauce in a slow cooker. Pour in just enough water to cover. Turn to High and cook until the stew comes to a boil. Reduce heat to Low and continue cooking until the venison is tender, about 8 to 10 hours. 2. Ladle off any fat which has collected on the surface, then stir in the peas and mushrooms if using. Season to taste with salt and pepper. Whisk together the cornstarch and water. Stir this into the stew, increase heat to high, and cook until the stew has thickened and the peas have warmed through.

What type of cuts are they? You can pretty much fix it the same way you would cook beef. The tenderloins are awesome fried in butter with garlic and onion. I also love to take smaller cuts and cut them even smaller to make chili or stroganoff. Did you process it yourself or take it to a meat cutter? Depending on how it was handled and processed, you may end up with a 'gamey' taste. We always did our own and there are a few tricks to make sure you don't get that, and I would actually prefer our venison over better cuts of beef.