MonthNovember 2010

Old Fashioned Venison Stew

1½ cups water
2 envelopes onion gravy mix
¼ tsp. ground thyme
3 tbsp. vegetable oil
6 carrots, cut into one-inch cubes
1 cup frozen peas
½ cup beer
1 tbsp. packed brown sugar
2-3 lbs. deer stew meat
1 bay leaf
6 medium parsnips, cut into one-inch cubes

In small bowl, blend water, beer, gravy mix, brown sugar and thyme. Set aside. Remove all fat and silver skin from meat. Cut into one-inch pieces.

In Dutch oven, brown meat in oil over medium high heat. Add beer mixture and bay leaf to Dutch oven. Reduce heat and cover. Simmer until meat is almost tender for 1-1½ hours, stirring occasionally.

Add carrots and parsnips; cover. Cook 20 minutes longer. Discard bay leaf before serving. Serves 6-8.

Venison Goulash

1½-2 lbs. venison, cubed
1½ tsp salt
1 tsp. paprika
1 pkg. onion soup mix
2 tbsp. fat
1/8 tsp. pepper
2 cups dairy sour cream

Brown meat in fat. Sprinkle with salt, pepper, and paprika. Beat sour cream and soup mix with egg beater; pour over meat. Cover and simmer until tender. Serve over mashed potatoes, rice or noodles.

Baked Venison 2

Baked Venison

Baked Venison
4 to 6 average venison steaks

1 large onion, sliced


2 cans (4 oz.) mushrooms stems and pieces

1 can cream of mushroom soup

garlic salt & pepper to taste

no-stick spray

Flour venison steaks and fry in sprayed skillet. Add garlic salt and pepper to taste. Saute onions in rings with mushrooms in another sprayed skillet. Place ingredients in 9 x 13 baking pan along with soup. Cover and bake at 350 degrees for 30 to 45 minutes.
Goes well with rice pilaf.


3 or 4 lg. thin slices venison, frozen
2 med. onions, chopped
1 lg. green pepper, sliced in thin strips
5 tbsp. oil
Salt and pepper to taste

Put all ingredients in deep casserole dish. Bake tightly covered until tender at 350 degrees. Serve with wild rice.

Spicy Potato Soup

~ 1 lb ground beef or deer
~ 4 cups peeled, cubed potatoes (1/2 inch cubes)
~ 1 small onion, chopped
~ 3 cans tomato sauce
~ 4 cups water
~ 2 tsp salt
~ 1 1/2 tsp pepper
~ 1/2 to 1 tsp hot pepper sauce

In a large kettle or dutch oven, brown ground beef. Drain.

Add potatoes, onion, and tomato sauce. Stir in water, salt, pepper, and hot pepper sauce.

Simmer for one hour or until potatoes are tender and the soup has thickened.

Makes 2 quarts.

Turkey Chowder

~ 2 cups chopped cooked turkey
~ 2 tbsp buter or margarine
~ 1 celery stalk, diced
~ 1 small onion, chopped
~ 2 carrots, diced
~ 2 tbsp flour
~ 3 cups broth(chicken or turkey)
~ 1 potato, peeled and diced
~ 3/4 cup frozen corn(or leftover canned works fine)
~ 1/2 tsp dried thyme
In a skillet, heat butter or margarine and cook celery, onion and carrots for 1 minute. Add flour. Continue cooking on low heat for 1 minute stirring constantly. Add broth and bring to boil.

Add turkey, potato, corn and thyme. Cook over low heat 15 minutes, or until potato is cooked.

Season with salt and pepper to taste.

Serve and enjoy!

Pheasant Fajitas

~ 2 pheasant breasts, cut into 1/2″ strips
~ 1 large green pepper, cut into strips
~ 1 large red pepper, cut into strips
~ 1 medium onion, cut into strips
~ 2 tbsp olive oil
~ 1/2 tsp minced garlic
~ 1 package 9″ tortillas
~ your favorite salsa
~ sour cream

Heat the oil in a skillet or wok. Add the garlic and the pheasant.

Cook until done.

Add the peppers and onion and cook until tender.

Serve on warm tortillas. Garnish with salsa and sour cream if desired.


* For a taste twist, marinate the meat overnight in 1 cup hickory smoked bbq sauce, 1 tbsp Worcestershire sauce, 1/2 tsp garlic powder, and salt and pepper to taste. Remove and drain before cooking in the olive oil and minced garlic.

Venison Vegetable Soup


1 tablespoon vegetable oil
1 pound venison, cut into cubes
1 cup diced onion
1 (16 ounce) package frozen mixed vegetables
2 (14.5 ounce) cans peeled and diced tomatoes with juice
3 cups potatoes, peeled and cubed
4 cups water
1 tablespoon white sugar
2 teaspoons beef bouillon granules
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon hot pepper sauce

Heat oil in a stock pot or Dutch oven over medium high heat. Brown the venison in the hot oil. Add onion, cover pot and simmer over medium heat for 10 minutes, or until onions are translucent.
Stir the mixed vegetables, tomatoes and potatoes. Combine the water, sugar and bouillon, stir into the soup. Season with salt, pepper, garlic powder and hot pepper sauce. Cover and simmer for at least one hour, or until the meat is tender.

Excellent Venison Soup


2 pounds ground venison
1 onion, chopped
1 parsnip, sliced
3 potatoes, cubed
3 carrots, sliced
1/2 rutabagas, peeled and cubed
1 (16 ounce) can whole peeled tomatoes, with liquid
3 cubes beef bouillon cube
3 cups water
1/2 medium head cabbage, coarsely chopped
1 bay leaf
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper

Brown venison and onions in a large pot over medium heat. Mix in onion, parsnip, potatoes, carrots, rutabagas, tomatoes, bouillon, water, cabbage, bay leaf, oregano, salt and pepper. Bring to a boil, reduce heat to low and simmer 1 to 2 hours.

Maine Venison Stew


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 browning 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


Combine the venison, potatoes, onions, celery, carrots, bouillon, broth, and seasoning sauce in a kettle. 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.
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.