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Recipe : Pecan Crusted Venison with Bourbon Mash Procedure : 12 Venison medallions (3 oz ea) 2 c Roasted pecans 1/2 c Bread crumbs 2 tb Essence 2/3 c Creole mustard Olive oil for sauteing 6 Whole sweet potatoes; -roasted, skin left on, warm 1/4 c Heavy cream 1/4 c Bourbon 2 tb Butter Salt [...]
Recipe : Venison Hash Procedure : 1 1/2 lb Ground venison 3 lg Onions, diced 1 lg Green pepper, diced 1 cn 16 oz. tomatoes 2 ts Salt 1/3 ts Chili powder 1 sm Red pepper, diced 1/2 c Chopped chiles (optional) Preheat over to 350F. In large skillet cook and stir venison, onions, and [...]
Recipe : Barbecued Venison Ribs Procedure : 2 1/2 c Water 3 c Ketchup 1 tb White vinegar 1/4 c Lemon juice 1/2 c Worcestershire sauce 1/2 c 100% Wisconsin maple syrup 1/2 c Brown sugar 2 md Onions,diced 2 tb Chili powder 1/2 ts Salt 6 lb Venison ribs with some loin Meat attached [...]
Recipe : Smoke Roasted Top Round Of Bison Procedure : 3 pounds Buffalo — Top Round Cut 24 ounces Beer Dark Variety 1/4 cup soy sauce, low sodium 2 ounces balsamic vinegar 2 large garlic cloves — minced 2 tablespoons Worcestershire sauce 1 teaspoon hot sauce 3 chunks hardwood or fruitwood — soaked overnight In [...]
Recipe : Roast Loin Of Venison with Sun-Dried Cherry Sauce and Parsn Procedure : 4 Pounds Boneless Venison Loin –Marinade– 3/4 Cup Olive Or Walnut Oil 1/3 Cup Dry White Wine 2 Tablespoons Fresh Garlic — minced 1 Tablespoon Fresh Rosemary — minced 1 Tablespoon Thyme — minced 2 Teaspoons Juniper Berries — crushed 1 [...]