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HUNTER'S TORCH
DAY LILY GARDEN

CREATIVE CONCEPTS

 

Welcome to Night Hawk's
Free Venison Recipes

Microwaved Salisbury Venison Steak

1 beaten egg
cup finely crushed saltine crackers
1 pound ground venison
1 Tbs. Worcestershire Sauce
1 (1 ounce) package brown beef gravy mix
1 small onion, thinly sliced and separated into rings
1 3 ounce can sliced mushrooms, drained
1 cup water
English muffins, split, or bread, toasted (optional)

Combine the egg, crushed crackers, and Worcestershire Sauce. Add meat; mix well. Shape into four patties, -inch thick. Arrange in an 8X8X2 inch baking dish. Cover with waxed paper. Cook at HIGH for 4 minutes.

Turn patties over; cook, covered at HIGH for 2 minutes. Remove patties to a serving platter. Keep warm.

Add gravy mix, onions, and mushrooms to drippings in dish. Stir in water. Cook, uncovered, at HIGH for 4 minutes until thickened and bully, stirring every minute. Skim off fat.

Serve atop English muffins or bread, if desired. Serve gravy over patties.

Makes 4 servings.

Total cooking time is 10 minutes, 30 seconds.

Mr. Miller's Venison Roast

1 (3-4 pound) venison roast
1 cup water
1 package dry onion soup mix
5 pieces of bacon (optional)

Soak venison roast in salted water for 24 hours. Wash the salt off. Make a paste of the dry onion soup mix and some water, and rub all over the roast. Place 1cup water in roasting pan. Cook at 250 degrees in oven, covered, for about 4 hours or until tender. Or crisscross with bacon slices and place in a smoker for 8 hours.

Venison Creole

Thin slices of venison
2 Tbs. butter or margarine
1 beef bouillon cube
cup water
Slices of tomato
Slices of green peppers
Flour
Onion Slices
Celery pieces
Cornstarch
Mushrooms

Brown the venison in the butter or margarine. Add onion and celery pieces, sauteing until tender. Dissolve bouillon cube in water, and pour over venison mixture. Thicken with cornstarch. Pour into shallow baking dish. Add tomato, mushrooms, and peppers. Bake 45 minutes at 350 degrees.

Venison Ribs

3 pounds venison ribs
1 quart water
1 large onion, chopped
cup vinegar
3 Tbs. bacon drippings
2 tsp. chili powder
1 Tbs. salt
1 tsp. paprika
cup ketchup
2 Tbs. water

Soak venison ribs in salted water solution for several hours or overnight. Wash the ribs after soaking, and parboil 30 minutes in pressure cooker at 10 pounds pressure. Remove from pressure cooker and place in frying pan. Mix the last 7 ingredients together, pour over the ribs, and bake in 375 degree oven about 1 hour or until meat is tender and browned.

Venison Sausage Balls

1 pound sharp cheese, grated
1 pound hot venison sausage
3 cups biscuit mix
2 Tbs. water

Crumble and fry sausage. Mix all ingredients together in a bowl. Roll into balls with hands. Bake at 350 degrees for 20 minutes or until brown.

These can be made early in the week and are delicious cooked just 15 minutes, then reheated. They also freeze well by cooking partially-10 minutes or so-and then freezing. Later, thaw them and reheat about 10 minutes or so.

 

 

 

 

 

Cookbooks:

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