It’s almost time for Deer Season to begin.
I thought I would share a couple of my Favorite Venison Recipes with all of you.
There is nothing like coming home from a day of hunting to a hot Venison Dinner!!!
Venison Roast
Ingredients
5lb Venison Roast
1 Packet of Onion Soup Mix
1 Can of Mushroom Soup
1 ¼ Cup Water
5 Medium sized Potatoes
2 Packages of Whole Mushrooms
Cooking
Place the roast in a roasting pan.
Sprinkle the Onion Soup Mix over the Venison.
Mix Mushroom Soup & 1 ¼ Cup Water and pour over the roast
Bake at 375 for 2 hours.
Add Potatoes and Mushrooms.
Cook an additional hour, then serve.
Venison Stew
Ingredients
2 tablespoons Olive Oil
2 Pounds Venison Stew Meat
3 Onions, chopped
2 Cloves Garlic, minced
1 Tablespoon Worcestershire Sauce
1 Bay Leaf
1/2 Teaspoon Dried Oregano
1 Tablespoon Salt
3 Cups Water
7 Small Potatoes- peeled and quartered
1 Pound Carrots- cut into slices
1/4 Cup All-Purpose Flour
1/4 Cup Water
Cooking
In a deep skillet, deeply brown the meat in oil.
Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, and water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
Add potatoes and carrots; cook until tender.
Combine flour and water.
Stir into the stew.
Remember to remove the bay leaf before serving.
Bon Appétit
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