Free Venison Recipe - How to cook wild game

In the mountains of North Carolina wild game such as bear and deer was often a meal. I've been told that bear is greasy. Venison stew or steak was a treat if the deer was dressed properly after killed. Rainbow Trout was caught in the streams, gutted, washed, rolled in cornmeal and fried. In the depression, my great grandfather, James Edwards (born in the late 1800's) would fix possum for Thanksgiving dinner. My mother told me possum was greasy

How to cook Wild Game

Marinate WILD meat in vinegar over night in refrigerator to take the wild taste out. Rinse and drain meat. Dry. Slice meat into cutlets any size you prefer for a serving. Beat with tenderizer. Roll in seasoned (Salt and Pepper) flour or cornmeal. Fry in 2-3 Tablespoons of bacon grease until done.

Some people rub sage on the meat to take the wild taste out. Other people tenderize the meat by beating it. Then rolling the meat in flour or cornmeal and frying it in bacon grease.

I have been told that deer meat tastes like beef. Some have told me it is better than beef. But, I have never acquired a taste for it. I just cant get over the thought of Bambi. I have used these recipes before and the guys who ate the dishes swore they were good.

wild game recipes

Venison Stew Recipe

Ingredients

1-2 Cups of deer meat
Vinegar or Italian dressing
Salt and pepper
Sweet onion (sliced or diced)
Carrots (sliced or diced)
1 or 2 peeled and sliced potatoes
1 teaspoon of sage
Garlic
Water to cover Recipe Ingredients<

To Prepare Recipe: Marinate deer meat in vinegar or Italian dressing for an hour to take the wild Taste out and to tenderize. Heat olive oil in pan, add vegetables and garlic, salt and pepper and fry until tender on medium high heat, remove from pan. Take meat out of marinade and rinse, salt and pepper if desired, fry in olive oil that vegetables came out of on medium high heat, until meat is brown. Add browned deer meat to a large pot together with cooked vegetables, add sage, and water. Bring to a boil. Reduce heat and simmer until meat is tender. Serve hot

Venison Roast Recipe

3 lb. Top round venison roast
Flour
2 tablespoon cooking oil
Pepper
1 tablespoon cornstarch
1 envelope onion mushroom soup mix
5 large carrots cut in bite size chunks
5 potatoes with skin quartered

To Prepare Recipe: Roll venison in flour. Heat oil in Dutch oven and brown roast well on all sides in hot oil. Amply sprinkle roast with pepper. Add soup mix to pot along with 2 cups boiling water. Cover and simmer 1 ½ to 2 hours or until meat is tender. Add vegetables and simmer another 30 minutes. Thicken sauce with cornstarch and dissolved in ½ cup cold water. Stir until gravy is thick. Serve 4-6.

Venison Roast Stew Recipe

Ingredients<

Venison Roast 5-7 lbs.
3 carrots
3 large potatoes
2 large onions
4 ribs of celery
3 cups vinegar
2 quarts water
Salt and pepper

To Prepare Recipe: Peel and chop carrots, potatoes, onions and celery. Put in large kettle with vinegar, water and salt and pepper. Bring to a boil, reduce heat and simmer for 1 ½ hour to 2 hours. Put Venison roast in a large roaster. Pour the vegetable marinade over the Venison, cover and refrigerate overnight.

Bake at 375 in covered roaster pan for about 2 hours.

Fried Venison Steak, Bear, Coon, Possum, or Other Wild Meat

Marinate meat in vinegar over night in refrigerator to take the wild Taste out. Rinse and drain meat. Dry. Slice meat into cutlets any size you prefer for a serving. Beat with tenderizer. Roll in seasoned (Salt and Pepper) flour or cornmeal. Fry in 2-3 Tablespoons of bacon grease until done.

Venison Roast Recipe

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