If venison is frozen, allow 24 hours to defrost meat in refrigerator for 1 lb. ground meat or 1 lb. steak.
tsp. - teaspoon Tbs. - tablespoon
Venison Sausage Recipe (Stacy's)
10 lbs. venison (that has not been frozen)
2 oz salt
2 oz fennel seed
1 oz black pepper
1 oz paprika
1 heaping teaspoon crushed red pepper
Optional: Red wine to taste, but not too much
Grind the meat first. Leave a little fat on, or add a little pork fat if desired. After grinding the meat, just throw it in a bowl with the spices and mix it up (wine is optional). Patty the mix and cook it like a hamburger, or take like a pound and cook it with some diced potatoes mixed all together. Can freeze in batches.
Stuff into casings if you like.
Venison Steaks (Ken's)
Heat a skillet on high with 1 Tbs. of olive oil or sesame oil. Add venison steak. Sear each side for one minute. Immediately add Marsala or red wine (which will cook off) and then reduce heat to medium low. Keep turning until desired doneness is reached. Add more wine (red, sherry or Marsala) if desired for flavor. Usually takes around 4 to 10 minutes depending on thickness. Be careful not to overcook.
Venison Burgers (Ken's)
1 lb. ground venison
1 tsp. basil
1 tsp. olive oil
1 beaten egg
1 pinch of black pepper
bread crumbs
Crack egg in bowl. Add spices. Wisk for one minute. Add meat. Add crumbs. Mix with hands. Should make four (4) patties.
Heat a skillet on high with 1 Tbs. of olive oil or sesame oil. Add venison burgers. Sear each side for one minute to two minutes. Reduce heat to medium low. Keep turning until desired doneness is reached. Add a little red wine to skillet while cooking for flavor. Usually takes around 10 minutes. Be careful not to overcook.
Venison Meat Loaf (Jane's - Ken's mother)
1 lb. ground venison
1/8 to ¼ lb. pork sausage - breakfast style
¾ to 1-cup plain bread crumbs
1 large/jumbo egg
½ to 2/3 cups chopped onion
¼ tsp. celery seed
1 Tbs. minced green pepper
1 to 2 large cloves garlic - minced OR 1 to 1 ½ tsp. garlic powder
1 tsp. salt
¼ tsp. pepper
¼ tsp. oregano
¼ tsp. thyme
¼ tsp. curry powder
1 tsp. Worcestershire sauce
Topping Sauce (to taste):
Tomato sauce ½ of 8 oz. can (the other half will be used in the serving sauce)
1 to 2 tsp. hot sauce
1 to 2 Tbs. mild Picante sauce (strained)
Barbecue sauce of choice
Salt
Worcestershire sauce
Serving Sauce (to taste):
Beef stock or Knorr's Au Jus
Mushrooms
Tomato sauce (rest) - 4 oz.
Preheat oven to 350 degrees F.
Beat egg in bowl. Add meat and rest of the ingredients. Mix well with hands. Let mixture chill before forming into a loaf. Do not use a loaf pan but instead use a baking dish. Spread sauce on top of loaf. Bake 1 to 1.5 hours. While the meat loaf is cooking, make the serving sauce.
