More Yummies

[Kebamo]

Here are a few good easy meals, as well asa few recipes to use up some of that venison from the freezer. Enjoy

Bacon Gravy

6 slices bacon
2 tablespoons bacon grease
2 tablespoons flour
2 cups milk
salt and pepper to taste

Preheat 8-inch skillet to medium-hi. Place 6 slices of bacon in the skillet and cook until just crispy. Remove bacon from skillet and drain; set aside. Leave 2 tablespoons of the bacon grease in skillet. If there's not enough bacon grease, add some butter, margarine or oil to make 2 Tbs.
Add flour to grease, and whisk together. Cook for about a minute without burning the flour. Add milk; whisk together, make sure to stir out all lumps. Turn down heat to medium. Meanwhile, crumble bacon and add to gravy. Season with salt and pepper to taste. Heat until bubbling. Simmer for 5-10 minutes, until gravy starts to thicken and gravy if full of bacon flavor. Remove from heat. Serve over biscuits or buttered toast.
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Carrots in Orange Sauce

1 1/2 cups slivered almonds
4 Tbsp butter
5 Tbsp brown sugar
6 tsp. cornstarch
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3 cups orange juice
3 tsp. grated orange rind
3 lbs carrots, cooked and cut into strips or 3 lb. baby carrots

Saute almonds in butter for 5 minutes; remove from pan. Combine sugar, cornstarch, salt, cinnamon and nutmeg; add juice and rind. Cook stirring constantly until slightly thickened and clear. Add almonds. Serve over hot shoestring carrots.
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Dinner In A Dish

1 lb. hamburger
1 can stewed tomatoes
1 can kernel corn
bread crumbs
butter

Mix first three ingedients, put in casserole, sprinkle with bread crumbs and dot with butter. Bake at 350 F until hamburger is cooked through and casserole is hot and bubbling.
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Fillet of Sole over Celery

2 center stalks of celery,sliced -- leaves left whole
1 tablespoon Minors Seafood Base or fish stock (clam juice)
2 teaspoons butter -- sweet(unsalted)
1 teaspoon green peppercorns in brine -- drained
1 3/8 teaspoonskosher salt
1 6 ounce fillet of sole -- cut in strips
1 1/4 teaspoons lemon juice -- fresh
1/4 teaspoon celery seed

Place sliced clery, broth, butter, peppercorns, and salt on a dinner plate. Cover with microwave plastic wrap. Cook at 100% for 2 minutes. Remove from oven. Uncover and scatter celery leaves over mixture. Place fish evenly spaced, on top of celery. Sprinkle with lemon juice and celery seeds. Cover tightly with plastic wrap. Cook at 100% for 1 minute. (if using a small oven, cook for 2 minutes.)
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Sweet and Spicy Cashew Chicken

1 lb of skinless, boneless chicken breasts
2 cloves garlic, chopped (optional)
1/2 tsp red chili pepper flakes (optional)
1/2 - 1 cup cashews ( or to taste)
2 small green onion tops chopped (optional)

Sauce: you can mix it the night before to save time when cooking.
1/2 cup ketchup
1/2 tsp salt (+or-to taste...I just sprinkled a bit from the shaker))
3 Tbsp sugar
4 tsp soy sauce
2 Tbsp worcestershire sauce
1 1/2 tsp sesame oil (or oil of your choice...I used canola oil)
1 tsp cayenne pepper
1/2 cup chicken broth (low sodium)

Mix sauce ingredients together. Saute until thickened - stirring often. While sauce is thickening, cook meat, garlic and pepper flakes until meat is tenderly done. Add thickened sauce. Mix until meat is well coated. Add cashews, mix gently. Sprinkle green onions on top. Serve over rice! (Jasmine rice works well.) You can substitute shrimp or pork for the chicken...or use chicken thighs if you prefer dark meat.
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Portobello Ribeye

1 portobello mushroom chopped 1/4 inch square
1 Shallot minced
2 cloves garlic minced
1 stick butter
Salt & Pepper to taste
2 12oz Ribeye Steaks (or any Favorite cut)

Rub steaks down with Extra Virgin olive oil, salt and pepper to taste. Saute mushroom, shallot, and garlic in sauce pan. Sear steaks on each side and then cook for 5 minutes. Flip steaks and apply mushroom butter sauce. Continue cooking for an additionl 5 minutes and serve.
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Cheesy Brat Casserole

1- lb. cooked brats, (Johnsonville, etc.), cut in 1/2 inch pieces
4- potatoes (about 1 1/4 lbs. peeled & cubed
1- 10 oz. pkg. frozen green beans
1- can mushroom soup
1 1/2 - 2 cup shredded Cheddar cheese
1/3 cup chopped onion

Combine all and bake, covered, at 350, for 45 min. to 1 hour.
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Farmer Jed Cassarole

1 lb lean ground beef
1/2 lb elbow Maccaroni
1 can corn
1 small onion diced
1 can tomato soup
1 8oz can tomato sauce
1 1/2 cups shredded cheddar chees
1 can sliced black olives

Fry onion and ground beef until juices run clear. Drain. Cook Maccaroni according to directions. Drain and pour into large cassarole dish. Mix in remaining ingredients reserving 1/2 cup of cheese. Mix until well combined. Top with remaining cheese. Bake in 350 degree oven until warmed through and cheese is bubbly.
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Baked Chicken And Broccoli

4 chicken breasts, skinned, cut into strips or cubed
2 cups broccoli florets
1 cup chopped tomato
2 large cloves garlic, finely diced or 1 tablespoon garlic powder
1 cup chopped onion
1/8 cup lemon juice
1/8 cup thyme, dried and crushed
1/8 teaspoon ground black pepper, or to taste

Place the chicken in an oiled baking pan Mix the other ingredients together Spread the mixture over the chicken Cover with aluminum foil Bake at 425 degrees for an hour and a half Remove the aluminum foil 15 minuets before removing the pan from the oven
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Baked Deer Meat

Cube deer meat; about 2-3 steaks worth
1 Beef bouillon cube; dissolved in:
3/4 cup Water
2 tsp Worcestershire sauce
1 Tbsp Soy sauce
1 pn Salt and pepper
Chopped onion; (if desired)

Combine all the above in a casserole dish and bake at 325F for about 2 hours, stirring occasionally. Or combine in a slow cooker and let cook on low for 6-8 hours. Use the broth to make gravy if you like. The meat is tender and not at all gamey this way
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Citrus Venison

1 large onion, chopped
1/2 cup ocean spray grapefruit/tangerine cocktail
1 Tbsp cornstarch
2-3 lb. venison roast
granulated garlic

Place onion in bottom of slow cooker, put the roast in on top. Mix grapefruit juice with cornstarch and pour over roast. Sprinkle with garlic. Cook on low for 8 hours. Serve with rice and chopped green onions(optional)
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Deer Jerky Marinade

3 lb deer meat, thinly sliced
3/4 cup wine, dry
1/3 cup lemon juice
1/4 cup onion, minced
1/4 cup brown sugar
2 tsp liquid smoke
1 tsp seasoned salt
1/4 tsp pepper
3 bay leaves
Instructions

Marinate deer meat for 24 hours in the marinade mixture, covered, in a cold part of the refrigerator. Turn meat several times. Remove meat, spreading out to bring to room temp. Place on greased racks in a smoker and smoke at a low heat (160-190-F) for 5 to 7 hours, until meat becomes slightly translucent and darkly red, near black. Store in plastic bags in refrigerator
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Deer Sausage

10 lb Deer meat, lean
10 lb Pork, fresh, lean
3 oz water
1 oz pepper, black
3/4 oz ginger, ground
1 1/4 oz nutmeg
1/2 oz allspice
1/2 oz paprika
2 tsp garlic powder
12 oz salt
1/2 lb dried milk
2 1/2 tsp liquid smoke

Grind together the two meats, mix thoroughly. Add measured water. Mix spices thoroughly and mix well into meat mixture. If sausage is to be smoked, omit the liquid smoke. You may stuff sausage into casings, making 6-8" links, or make into patties for freezing. To cook, place in a frying pan with a cover, adding water to the 1/3 mark on the sausage. Boil for 15 minutes covered, then remove. Drain most of the fat from the pan; replace sausage and brown. Make gravy in pan after sausage done.
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Microwave Venison Jerky

Ready in: < 30 minutes
Serves/Makes: .5 lb

1/2 pound Trimmed venison
1/4 teaspoon Salt
1/3 teaspoon Garlic Powder
1 teaspoon Accent
1/4 teaspoon Black Pepper
1/4 cup Worcestershire Sauce
1/4 cup soy sauce
1/4 cup water
6 drops Liquid Smoke

Cut meat into 1/8" thick strips, which is easier if it is slightly frozen. combine ingredients, and place with meat in refrigerator overnight to marinate. Then place the meat strips in a microwave roasting rack. set the microwave on high for 4 to 6 minutes. After 4 minutes add time in 30 second increments. The idea is to have a dried jerky, which means a color change from brown to dark brown, and a consistency in the meat that has changed from supple to leathery in it's texture
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Pan Roasted Venison with Spicy Cranberry Mexican Cinnamon Sauce

Venison:
1/2 cup gin
2 cups port wine
6 sprigs fresh thyme
6 juniper berries
4 venison steaks, 6 ounces each
3 tablespoons olive oil
Salt and freshly ground pepper
Cranberry Sauce, recipe follows

Combine gin, port, thyme and juniper berries in a medium shallow baking dish. Add the venison and turn to coat. Cover and marinate in refrigerator for 30 minutes.
Heat oil in a large saute pan over high heat until almost smoking. Remove the venison from the marinade and shake off excess. Season with salt and pepper, to taste. Cook on 1 side until golden brown. Turn over, reduce heat to medium and continue cooking until medium-rare, 3 to 4 minutes.
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Spicy Cranberry Mexican Cinnamon Sauce:

2 tablespoons unsalted butter
1 onion, peeled and finely chopped
2 stalks celery, finely chopped
3 cloves garlic, finely chopped
2 carrots, peeled and finely chopped
1/2 cup port wine
1/2 cup cranberry juice
4 cups chicken stock
1/4 teaspoon Mexican ground cinnamon
1/4 teaspoon allspice
1/4 cup fresh cranberries, coarsely chopped
2 tablespoons cold unsalted butter
Salt and freshly ground black pepper

Heat butter in a medium saucepan over medium-high heat. Add the onions, celery, garlic, and carrots and cook until soft. Raise the heat to high and add the port, cook until dry. Add the port, cranberry juice, stock, cinnamon, allspice, and cranberries and cook until a sauce consistency is formed. Finish with the cold butter and season with salt and pepper, to taste.
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Venison Chops

4 large venison shoulder chops
2 Tbsp olive oil
1 cup honey
1 cup dry white wine
2 Tbsp Worcestershire sauce
1 large clove garlic, crushed

1/2 tsp powdered ginger

A few drops of Tabasco sauce (optional)

Brown chops slowly on both sides in oil. Combine remaining ingredients and mix well; pour over chops. Simmer over very low heat about 45 minutes or until tender. Serve chops and sauce over hot buttered macaroni.
Serves 4
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Venison Steaks With Whisky Sauce

Serves/Makes: 4

2 tablespoons Butter; divided
1/4 cup Finely chopped shallots
5 Cranberries, crushed
1/4 cup Scotch whiskey
3/4 cup Orange juice
2 tablespoons Lemon juice
2 tablespoons Red currant jelly
1 teaspoon Dijon mustard
2 teaspoons Cornstarch
2 tablespoons Water
4 Venison steaks

Combine 1 tbsp. butter, shallots and berries in a sauce pan. Cook over med. heat until shallots soften. Add Scotch whiskey and heat until just boiling. Stir in orange juice, lemon juice, jelly and mustard. Heat until boiling. Combine cornstarch with water. Stir into sauce; cook until thickened and set aside.
In a frying pan melt the remaining 1 tbsp. butter and saute the steaks. Do not overcook. Serve immediately with sauce.
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Venison Swiss Steak

Yield: 8 servings

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
1/4 cup vegetable oil
1 (28-ounce) can tomatoes
2 medium (2 cups) onions, sliced
1 medium green bell pepper, cut into rings
Directions

Combine flour, paprika, salt and pepper in 9-inch pie pan or shallow bowl. Coat meat with flour mixture. Heat oil in 10-inch skillet; add meat. Cook over medium heat until meat is browned. Layer half of tomatoes, onions and green pepper in 4-quart saucepan. Place browned meat over vegetables. Layer remaining vegetables over meat. Cook over medium heat until mixture comes to a boil (10 to 12 minutes). Cover; reduce heat to low; cook until meat is tender (about 1 1/2 hours).
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Venison Teriyaki

1 pound cubed venison, cut into 1-1/2-inch wide strips
1 dozen 5-inch wooden skewers

Marinade:

1/4 cup teriyaki marinade
1/4 cup soy sauce
1/4 cup honey
1/4 cup water
3 tablespoons cooking sherry
1/2 teaspoon baking soda
1/2 teaspoon minced garlic
1/4 teaspoon ground ginger or 1/2 teaspoon fresh grated ginger
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
Instructions:

Cut strips into pieces about 4 inches long, and place in a sealable plastic container. Mix teriyaki marinade, soy sauce, honey, water, sherry, soda, garlic, ginger, cayenne and mustard together. Pour sauce over venison, seal and shake well to cover all pieces of venison. Marinate for at least 3 hours or overnight, but not more than 2 days.

Remove venison from marinade and thread on skewers. Grill over highest heat for 1 to 2 minutes on each side, basting frequently. Turn and cook 1 more minute. Cooking times will very with different grills. Do not over cook, as this will cause venison to be dry. Remove from grill and brush venison with Honey Glaze (recipe follows).

Honey Glaze:
1/4 cup honey
1/2 teaspoon dry mustard

Make glaze, by stirring honey and mustard together.
Makes 4 servings

Karl

[Kebamo]

Here are a few good easy meals, as well asa few recipes to use up some of that venison from the freezer. Enjoy

Bacon Gravy

6 slices bacon
2 tablespoons bacon grease
2 tablespoons flour
2 cups milk
salt and pepper to taste

Preheat 8-inch skillet to medium-hi. Place 6 slices of bacon in the skillet and cook until just crispy. Remove bacon from skillet and drain; set aside. Leave 2 tablespoons of the bacon grease in skillet. If there's not enough bacon grease, add some butter, margarine or oil to make 2 Tbs.
Add flour to grease, and whisk together. Cook for about a minute without burning the flour. Add milk; whisk together, make sure to stir out all lumps. Turn down heat to medium. Meanwhile, crumble bacon and add to gravy. Season with salt and pepper to taste. Heat until bubbling. Simmer for 5-10 minutes, until gravy starts to thicken and gravy if full of bacon flavor. Remove from heat. Serve over biscuits or buttered toast.
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Carrots in Orange Sauce

1 1/2 cups slivered almonds
4 Tbsp butter
5 Tbsp brown sugar
6 tsp. cornstarch
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3 cups orange juice
3 tsp. grated orange rind
3 lbs carrots, cooked and cut into strips or 3 lb. baby carrots

Saute almonds in butter for 5 minutes; remove from pan. Combine sugar, cornstarch, salt, cinnamon and nutmeg; add juice and rind. Cook stirring constantly until slightly thickened and clear. Add almonds. Serve over hot shoestring carrots.
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Dinner In A Dish

1 lb. hamburger
1 can stewed tomatoes
1 can kernel corn
bread crumbs
butter

Mix first three ingedients, put in casserole, sprinkle with bread crumbs and dot with butter. Bake at 350 F until hamburger is cooked through and casserole is hot and bubbling.
===========================================
Fillet of Sole over Celery

2 center stalks of celery,sliced -- leaves left whole
1 tablespoon Minors Seafood Base or fish stock (clam juice)
2 teaspoons butter -- sweet(unsalted)
1 teaspoon green peppercorns in brine -- drained
1 3/8 teaspoonskosher salt
1 6 ounce fillet of sole -- cut in strips
1 1/4 teaspoons lemon juice -- fresh
1/4 teaspoon celery seed

Place sliced clery, broth, butter, peppercorns, and salt on a dinner plate. Cover with microwave plastic wrap. Cook at 100% for 2 minutes. Remove from oven. Uncover and scatter celery leaves over mixture. Place fish evenly spaced, on top of celery. Sprinkle with lemon juice and celery seeds. Cover tightly with plastic wrap. Cook at 100% for 1 minute. (if using a small oven, cook for 2 minutes.)
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Sweet and Spicy Cashew Chicken

1 lb of skinless, boneless chicken breasts
2 cloves garlic, chopped (optional)
1/2 tsp red chili pepper flakes (optional)
1/2 - 1 cup cashews ( or to taste)
2 small green onion tops chopped (optional)

Sauce: you can mix it the night before to save time when cooking.
1/2 cup ketchup
1/2 tsp salt (+or-to taste...I just sprinkled a bit from the shaker))
3 Tbsp sugar
4 tsp soy sauce
2 Tbsp worcestershire sauce
1 1/2 tsp sesame oil (or oil of your choice...I used canola oil)
1 tsp cayenne pepper
1/2 cup chicken broth (low sodium)

Mix sauce ingredients together. Saute until thickened - stirring often. While sauce is thickening, cook meat, garlic and pepper flakes until meat is tenderly done. Add thickened sauce. Mix until meat is well coated. Add cashews, mix gently. Sprinkle green onions on top. Serve over rice! (Jasmine rice works well.) You can substitute shrimp or pork for the chicken...or use chicken thighs if you prefer dark meat.
========================================
Portobello Ribeye

1 portobello mushroom chopped 1/4 inch square
1 Shallot minced
2 cloves garlic minced
1 stick butter
Salt & Pepper to taste
2 12oz Ribeye Steaks (or any Favorite cut)

Rub steaks down with Extra Virgin olive oil, salt and pepper to taste. Saute mushroom, shallot, and garlic in sauce pan. Sear steaks on each side and then cook for 5 minutes. Flip steaks and apply mushroom butter sauce. Continue cooking for an additionl 5 minutes and serve.
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Cheesy Brat Casserole

1- lb. cooked brats, (Johnsonville, etc.), cut in 1/2 inch pieces
4- potatoes (about 1 1/4 lbs. peeled & cubed
1- 10 oz. pkg. frozen green beans
1- can mushroom soup
1 1/2 - 2 cup shredded Cheddar cheese
1/3 cup chopped onion

Combine all and bake, covered, at 350, for 45 min. to 1 hour.
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Farmer Jed Cassarole

1 lb lean ground beef
1/2 lb elbow Maccaroni
1 can corn
1 small onion diced
1 can tomato soup
1 8oz can tomato sauce
1 1/2 cups shredded cheddar chees
1 can sliced black olives

Fry onion and ground beef until juices run clear. Drain. Cook Maccaroni according to directions. Drain and pour into large cassarole dish. Mix in remaining ingredients reserving 1/2 cup of cheese. Mix until well combined. Top with remaining cheese. Bake in 350 degree oven until warmed through and cheese is bubbly.
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Baked Chicken And Broccoli

4 chicken breasts, skinned, cut into strips or cubed
2 cups broccoli florets
1 cup chopped tomato
2 large cloves garlic, finely diced or 1 tablespoon garlic powder
1 cup chopped onion
1/8 cup lemon juice
1/8 cup thyme, dried and crushed
1/8 teaspoon ground black pepper, or to taste

Place the chicken in an oiled baking pan Mix the other ingredients together Spread the mixture over the chicken Cover with aluminum foil Bake at 425 degrees for an hour and a half Remove the aluminum foil 15 minuets before removing the pan from the oven
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Baked Deer Meat

Cube deer meat; about 2-3 steaks worth
1 Beef bouillon cube; dissolved in:
3/4 cup Water
2 tsp Worcestershire sauce
1 Tbsp Soy sauce
1 pn Salt and pepper
Chopped onion; (if desired)

Combine all the above in a casserole dish and bake at 325F for about 2 hours, stirring occasionally. Or combine in a slow cooker and let cook on low for 6-8 hours. Use the broth to make gravy if you like. The meat is tender and not at all gamey this way
===========================================
Citrus Venison

1 large onion, chopped
1/2 cup ocean spray grapefruit/tangerine cocktail
1 Tbsp cornstarch
2-3 lb. venison roast
granulated garlic

Place onion in bottom of slow cooker, put the roast in on top. Mix grapefruit juice with cornstarch and pour over roast. Sprinkle with garlic. Cook on low for 8 hours. Serve with rice and chopped green onions(optional)
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Deer Jerky Marinade

3 lb deer meat, thinly sliced
3/4 cup wine, dry
1/3 cup lemon juice
1/4 cup onion, minced
1/4 cup brown sugar
2 tsp liquid smoke
1 tsp seasoned salt
1/4 tsp pepper
3 bay leaves
Instructions

Marinate deer meat for 24 hours in the marinade mixture, covered, in a cold part of the refrigerator. Turn meat several times. Remove meat, spreading out to bring to room temp. Place on greased racks in a smoker and smoke at a low heat (160-190-F) for 5 to 7 hours, until meat becomes slightly translucent and darkly red, near black. Store in plastic bags in refrigerator
===========================================
Deer Sausage

10 lb Deer meat, lean
10 lb Pork, fresh, lean
3 oz water
1 oz pepper, black
3/4 oz ginger, ground
1 1/4 oz nutmeg
1/2 oz allspice
1/2 oz paprika
2 tsp garlic powder
12 oz salt
1/2 lb dried milk
2 1/2 tsp liquid smoke

Grind together the two meats, mix thoroughly. Add measured water. Mix spices thoroughly and mix well into meat mixture. If sausage is to be smoked, omit the liquid smoke. You may stuff sausage into casings, making 6-8" links, or make into patties for freezing. To cook, place in a frying pan with a cover, adding water to the 1/3 mark on the sausage. Boil for 15 minutes covered, then remove. Drain most of the fat from the pan; replace sausage and brown. Make gravy in pan after sausage done.
==============================================
Microwave Venison Jerky

Ready in: < 30 minutes
Serves/Makes: .5 lb

1/2 pound Trimmed venison
1/4 teaspoon Salt
1/3 teaspoon Garlic Powder
1 teaspoon Accent
1/4 teaspoon Black Pepper
1/4 cup Worcestershire Sauce
1/4 cup soy sauce
1/4 cup water
6 drops Liquid Smoke

Cut meat into 1/8" thick strips, which is easier if it is slightly frozen. combine ingredients, and place with meat in refrigerator overnight to marinate. Then place the meat strips in a microwave roasting rack. set the microwave on high for 4 to 6 minutes. After 4 minutes add time in 30 second increments. The idea is to have a dried jerky, which means a color change from brown to dark brown, and a consistency in the meat that has changed from supple to leathery in it's texture
=================================================
Pan Roasted Venison with Spicy Cranberry Mexican Cinnamon Sauce

Venison:
1/2 cup gin
2 cups port wine
6 sprigs fresh thyme
6 juniper berries
4 venison steaks, 6 ounces each
3 tablespoons olive oil
Salt and freshly ground pepper
Cranberry Sauce, recipe follows

Combine gin, port, thyme and juniper berries in a medium shallow baking dish. Add the venison and turn to coat. Cover and marinate in refrigerator for 30 minutes.
Heat oil in a large saute pan over high heat until almost smoking. Remove the venison from the marinade and shake off excess. Season with salt and pepper, to taste. Cook on 1 side until golden brown. Turn over, reduce heat to medium and continue cooking until medium-rare, 3 to 4 minutes.
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Spicy Cranberry Mexican Cinnamon Sauce:

2 tablespoons unsalted butter
1 onion, peeled and finely chopped
2 stalks celery, finely chopped
3 cloves garlic, finely chopped
2 carrots, peeled and finely chopped
1/2 cup port wine
1/2 cup cranberry juice
4 cups chicken stock
1/4 teaspoon Mexican ground cinnamon
1/4 teaspoon allspice
1/4 cup fresh cranberries, coarsely chopped
2 tablespoons cold unsalted butter
Salt and freshly ground black pepper

Heat butter in a medium saucepan over medium-high heat. Add the onions, celery, garlic, and carrots and cook until soft. Raise the heat to high and add the port, cook until dry. Add the port, cranberry juice, stock, cinnamon, allspice, and cranberries and cook until a sauce consistency is formed. Finish with the cold butter and season with salt and pepper, to taste.
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Venison Chops

4 large venison shoulder chops
2 Tbsp olive oil
1 cup honey
1 cup dry white wine
2 Tbsp Worcestershire sauce
1 large clove garlic, crushed

1/2 tsp powdered ginger

A few drops of Tabasco sauce (optional)

Brown chops slowly on both sides in oil. Combine remaining ingredients and mix well; pour over chops. Simmer over very low heat about 45 minutes or until tender. Serve chops and sauce over hot buttered macaroni.
Serves 4
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Venison Steaks With Whisky Sauce

Serves/Makes: 4

2 tablespoons Butter; divided
1/4 cup Finely chopped shallots
5 Cranberries, crushed
1/4 cup Scotch whiskey
3/4 cup Orange juice
2 tablespoons Lemon juice
2 tablespoons Red currant jelly
1 teaspoon Dijon mustard
2 teaspoons Cornstarch
2 tablespoons Water
4 Venison steaks

Combine 1 tbsp. butter, shallots and berries in a sauce pan. Cook over med. heat until shallots soften. Add Scotch whiskey and heat until just boiling. Stir in orange juice, lemon juice, jelly and mustard. Heat until boiling. Combine cornstarch with water. Stir into sauce; cook until thickened and set aside.
In a frying pan melt the remaining 1 tbsp. butter and saute the steaks. Do not overcook. Serve immediately with sauce.
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Venison Swiss Steak

Yield: 8 servings

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
1/4 cup vegetable oil
1 (28-ounce) can tomatoes
2 medium (2 cups) onions, sliced
1 medium green bell pepper, cut into rings
Directions

Combine flour, paprika, salt and pepper in 9-inch pie pan or shallow bowl. Coat meat with flour mixture. Heat oil in 10-inch skillet; add meat. Cook over medium heat until meat is browned. Layer half of tomatoes, onions and green pepper in 4-quart saucepan. Place browned meat over vegetables. Layer remaining vegetables over meat. Cook over medium heat until mixture comes to a boil (10 to 12 minutes). Cover; reduce heat to low; cook until meat is tender (about 1 1/2 hours).
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Venison Teriyaki

1 pound cubed venison, cut into 1-1/2-inch wide strips
1 dozen 5-inch wooden skewers

Marinade:

1/4 cup teriyaki marinade
1/4 cup soy sauce
1/4 cup honey
1/4 cup water
3 tablespoons cooking sherry
1/2 teaspoon baking soda
1/2 teaspoon minced garlic
1/4 teaspoon ground ginger or 1/2 teaspoon fresh grated ginger
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
Instructions:

Cut strips into pieces about 4 inches long, and place in a sealable plastic container. Mix teriyaki marinade, soy sauce, honey, water, sherry, soda, garlic, ginger, cayenne and mustard together. Pour sauce over venison, seal and shake well to cover all pieces of venison. Marinate for at least 3 hours or overnight, but not more than 2 days.

Remove venison from marinade and thread on skewers. Grill over highest heat for 1 to 2 minutes on each side, basting frequently. Turn and cook 1 more minute. Cooking times will very with different grills. Do not over cook, as this will cause venison to be dry. Remove from grill and brush venison with Honey Glaze (recipe follows).

Honey Glaze:
1/4 cup honey
1/2 teaspoon dry mustard

Make glaze, by stirring honey and mustard together.
Makes 4 servings

Karl