Venison Burgandy Recipe
Today’s recipe is venison burgandy. You will need the following.
Ingredients:
- 2 pounds venison cubes (1.5 in. squares)
- 1/4 cup flour
- 4 carrots, chopped
- 2 medium onions, thinly sliced
- 2 celery sticks, thinly sliced
- 1 clove garlic, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/8 teaspoon thyme
- 1 cup Burgandy or dry red wine
- 1 can (26 oz.) cream of mushroom soup
Procedures:
Dip venison in flour and lightly brown in skillet.
Place in casserole dish.
Add remaining ingredients.
Cover and bake in oven at 325 degrees for 2.5 hours.
Stir every thirty minutes.
Venison Chops and Potatoes
Today’s recipe is for venison chops and potatoes. You will need the following.
Ingredients:
- 6 venison tenderloin steaks (1/2 in. thick)
- 1 large onion, thinly sliced
- 6 potatoes, sliced
- 2 (10 oz.) cans cream of tomato soup
- 1/2 teaspoon salt
- 1 teaspoon pepper
Procedures:
Using a casserole dish, alternate layers of onions and potatoes.
Season with salt and pepper.
Place venison steaks on top.
Mix tomato soup with one can of water, stir well.
Pour over casserole.
Cover and bake in oven at 325 degrees for 1.5 hours.
Uncover and bake additional 15 minutes.
Sweet and Sour Venison Recipe
This recipe is for sweet and sour venison. The following is needed.
Ingredients:
- 1.5 pounds boneless venison roast, sliced into 1/2 inch steaks
- flour
- 1 teaspoon salt
- 2 teaspoons pepper
- 2 tablespoons cooking oil
- 1/2 cup barbecue sauce
- 1/4 cup vinegar
- 1/4 cup water
- 1 green pepper, sliced
- 1 (12 oz.) jar pure pineapple preserves
Procedures:
Coat meat with salt and pepper.
Coat meat with flour and brown in cooking oil.
Add barbecue sauce, vinegar, and water.
Cover and simmer for forty five minutes.
Add green peppers and pineapple preserves, continue cooking for fifteen more minutes.
Venison Meatballs Recipe
- 2 lbs. ground venison
- 1/2 lb venison or pork sausage
- 1 1/2 cup bread crumbs
- 1 pkg. dry onion soup mix
- 1 egg
- 2/3 cup sour cream
- 1/2 cup flour
- 1 tsp. paprika
- 1 can cream of chicken soup
- 1 small can mushrooms
- 3/4 cup sour cream
- 1/4 cup water
Mix first 6 ingredients and press in 8 x 12 pan. Cut into 48 pieces. Form into balls and roll in 1/2 cup flour and 1 tsp. paprika. Brown. Place in crock pot on low. Cover with mixture of 1 can cream of chicken soup, 1 small can mushrooms, 3/4 cup sour cream and 1/4 cup water. Simmer on low 6-8 hours.
