Deer Steak a la Pennsylvania Venison steaks, marinated if necessary 1 lb bacon or bacon ends 2 medium sliced Vidalia onions Salt to taste Mushrooms (optional) Worcestershire Sauce Depending on your type and condition of venison, you may want to marinate your steaks overnight in buttermilk. Rinse and dry before beginning recipe. Put a dash of lemon pepper on each side of the steaks. Put the whole package of bacon in a deep fry pan on medium to high heat until there is a lot of liquid fat. Remove the bacon before it gets over crisp. Add the onions to the bacon fat, till tender, then add the steaks. Salt to taste while cooking. Flip the steaks only once. Lastly, add the bacon and mushrooms just before the steaks are done. Add some Worcestershire Sauce to mixin’s in the fry pan to add some rich flavor. Trey’s New York Slow Cooked Catalina Venison Roast Slow Cooker Venison Roast....This is simple and well worth the wait. Take one average Deer Roast, soak in salt water if preferred. Add to Crock pot, season with salt and pepper. Add sliced onions and green peppers. Pour in one large bottle of Catalina Dressing. Cook on low for 6-8 hours until meat is falling off the bone. Great on burger buns. Jennifer’s Minnesota Valley Ranch Venison Roast Place a 3# venison roast in a crock pot. Sprinkle one packet of Hidden Valley Ranch Dressing Mix over it and cook on low for about 5 hours. Serve on rolls. The meat will fall apart and will be moist and delicious. If you have any doubts about your roast being dry in the beginning, add one cup of water. Brian’s Iowa Crock Pot Roast with French Dressing Place a medium Venison Roast in Crock Pot. Season with salt, pepper, crushed garlic, and fresh or dried onion flakes. Add full bottle of French Dressing. Add 1 bottle green olives, halved, and without seeds. Optional: Add 1-2 Tablespoons of Crushed Red Pepper to French Dressing Mix for those that like some bite! Jeff’s Pennsylvania Venison Neck Roast Preheat oven to 350 degrees. Start with a Reynolds Brown 'n serve bag & a roasting pan. Next, slice onions, carrots, and celery and season lightly with salt and pepper. Rinse roast and pat dry. Season all over lightly with salt and pepper to taste. Put a couple of Tablespoons of flour in far corner of roasting bag to follow bag instructions. Place your roast in the bag and place the bagged roast in the roasting pan. Put your sliced vegetables around the sides of the roast. Next core and slice thin, 1 Red Delicious apple. Place the apple slices on top of the roast. Add some butter patties and a 1/4 cup water. Seal bag and cut some vents in top per bag instructions. Put your roast in the 350 degree oven for 1-2 hours depending on the size. Remove from bag and serve. Goes great with mashed potatoes. Stephanie’s Minnesota Friendship Tenderloins Depending on your experience with this harvest, you may or may not want to marinate these steaks for several hours or over night before beginning recipe. In a bowl, take Dry Pancake Batter and add your favorite seasonings. Rinse Venison Tenderloins and pat dry. Place tenderloins in pancake mixture, coating both sides. Using a cast iron skillet or frying pan, heat olive oil or butter until hot. Place coated venison in pan, brown on both sides for two to five minutes depending on thickness of steaks and your doneness preference. The tenderloins will melt in your mouth. If you like onions, you can add onions to the pan before adding the coated tenderloins. J R’s Garlic Buttered Venison Loins 2 Venison Loins (cut in slices about 1/4inch thick) 5 tsp. butter 1 tsp. minced garlic Heat Frying pan and put butter in. When butter is melted, sprinkle minced garlic over butter (spread out). Put venison loins in immediately. When loins are light brown, flip them. When both sides are brown, let sauté for about 1 minute making sure they don’t over-cook. Put on a warm plate. If there is any juice left in the pan, poor over top and they’re ready to serve. Only takes about 10-15 minutes. Jim’s Missouri Venison Steak/Tenderloin au Vin Rouge Venison steaks for four 1 dash sweet basil 1 dash tarragon Salt, pepper and garlic to taste 3 tablespoons olive oil 1 cup burgundy, or your favorite red wine 1 tablespoon Butter 1/2 cup diced shallots 1 cup beef stock 1 tablespoon flour Salt, pepper to taste 1 clove garlic; crushed 1/2 cup diced shallots If venison is frozen, allow to thaw in a cool place for at least 24 hours. Do not thaw any premium meat in microwave! Spray or rub meat with a small amount of olive oil. Rub meat with crushed garlic, or sprinkle generously with garlic powder and salt and pepper to taste. Add pinch of sweet basil and tarragon over the meat. Be careful not to over-spice! Heat oil in a skillet over high heat. Add venison and lower to med. heat. Cook about 4 minutes per side. Remove meat, and keep warm. In the same skillet, add wine all but 2 tablespoons, add butter and allow to melt. Add stock. Cook for 10 min. to reduce the liquid. Add shallots (or diced onion) and mushrooms. Cook until tender. Remove skillet from heat. Stir in flour, stirring constantly to infuse any lumps. Replace skillet on med. heat. Cook slowly about 5 minutes to thicken. Stir in the remaining wine. Return venison to the sauce and spoon sauce over the meat. Simmer 3-4 minutes per side. Place meat on platter and smother with sauce. Serve immediately. Mary’s Smothered Shoulder Roast - Texas 1 venison shoulder roast salt & pepper garlic bacon mayonnaise Rub salt & pepper into shoulder. Smother in mayonnaise. Wrap shoulder in bacon. Put in heavy lidded pot. Add garlic and any vegetables that you like (onions, potatoes, carrots). Cover and cook overnight over a low fire (temp.). Smell the good smell all night long and wake up to a wonderful cooked venison shoulder. Ron’s Nevada Campfire Venison Roast 2 lbs Venison Roast 2 large onions, sliced All of the following to your taste: Lemon pepper Pepper Lawry's Seasoned Salt Garlic Salt Add a 1/4 can of your favorite beer before enclosing the roast and all ingredients in 7 layers of aluminum foil. Put directly into hot bed of coals in the campfire. No Flames! Let roast cook on each side for 12 minutes. If you like it well done, leave roast on each side for 15 minutes. Angela’s Massachusetts Rolled Stuffed Roast of Venison 6 slices of bacon 1 med. onion, chopped 1/2 c. chopped celery 1/2 c. chopped carrot 1/3 c. seasoned dry bread crumbs 2 tsp. dried parsley flakes 1/4 tsp. salt 1/8 tsp. pepper 3-4 lb. roast of any big game or regular meat up to an inch thick 3 slices of bacon, cut in half Heat oven to 325 degrees. Fry first part of bacon and reserve 3 Tbsp. of fat. Drain bacon on paper towel. Crumble bacon and set aside. Cook and stir onion, celery, and carrot in reserved bacon fat over medium heat until tender. Remove from heat. Stir in crumbled bacon, bread crumbs, parsley flakes, salt, and pepper. Rinse and pat dry the venison roast. Spread vegetable mixture on roast. Roll up jelly-roll style, rolling with the grain of the meat. Tie roast with kitchen string or whatever works for you. Place in roasting pan. Top roast with 3 halved slices of bacon. Roast to desired doneness, 22 to 30 minutes per pound. This roast takes a little time to make, but it is well worth all the effort. It tastes wonderful. Excellent flavor and aroma. Bud & Taci’s Nebraska Coca Cola Venison Roast 1 4lb venison roast (any Red Meat will do wild or not) 2 large white Onions cut large cubes 1 cup of celery chopped 4 garlic Cloves, Salt and Pepper (to Taste) 2 12oz Cokes 1/4 cup of raisins Hamburger Buns & BBQ Sauce Poke holes in the roast with a carving fork. Place Roast in Crock Pot with Salt, Pepper, Onion, celery, garlic and Coca Cola. Slow cook all day…start this one in the morning, before work. Once you get home check the roast. It should fall apart. Remove meat from pot and chop meat up into small pieces, drain and put in mixing bowl. Drain off juice from vegetables in the pot. Pour the veggies from the crock pot into the mixing bowl, adding the raisins and BBQ sauce (enough to your liking). Mix well and serve over buns with chips. This is a great Tailgate winner, reheating it on the grill.