VENISON STROGANOFF

RIVER VALLEY and OZARK AREA — Ingredients: 2 pounds Venison roast, steak or filet marinated in buttermilk and tenderizer 2 tablespoons Bacon fat 1 large onion, chopped Flour to coat meat Salt and pepper One half pint sour cream One cup Bechamel sauce* 1 teaspoon garlic powder Béchamel Sauce 4 tablespoons flour 3 tablespoons butter 1 1/2 cups milk Salt, pepper and MSG Directions: Mix butter and flour in double boiler. Slowly add milk and seasonings, stirring to blend.

Cut venison into bite-size chunks, salt and pepper to taste, roll in flour to coat. Heat shortening to hot, fry venison quickly, remove from pan. Add pepper and onions; cook until tender.

Drain off shortening. Return venison to pan. Add Béchamel sauce. Stir to mix thoroughly; cover with a lid and simmer until tender. Serve over rice.

ITALIAN VENISON STEW

Ingredients: 2 pounds venison, cubed 12 small carrots 1 cup chopped celery 2 tablespoons olive oil or bacon fat 1 diced medium onion 1 teaspoon garlic powder 2 bay leaves 1 teaspoon salt 1 tablespoon sugar 1/2 teaspoon pepper 1 cup red wine 1 teaspoon garlic powder1/2 teaspoon paprika 1 teaspoon oregano 1 teaspoon thyme leaves 1/4 teaspoon nutmeg Directions:

Marinate cubed venison in yogurt or buttermilk. Then wash thoroughly.

Brown the cubed meat in the oil, add two cups of water, then the rest of ingredients. Cover and simmer 1 1/2 hours. Remove bay leaves, add carrots and potatoes, cook another 30-45 minutes or until tender. This works well in the crock-pot.

VENISON CASULETTE

Ingredients: 2 pounds cubed venison 1 can Great Northern Beans 1 medium onion, diced 6 small carrots 2 stalks celery, diced 1/4 cup tomato paste 2 quarts water 2 cups port wine 1/2 kielbasa link, skinned and diced Salt and pepper Garlic to taste Olive oil 1/2 teaspoon thyme 1/2 teaspoon tarragon 1/2 teaspoon oregano Directions:

Wash meat thoroughly and cube.

Marinate venison cubes overnight in buttermilk with two teaspoons meat tenderizer. Cook beans in wine, vegetables, salt, pepper and herbs and set aside. Coat a skillet with olive oil and brown venison. When browned, add to casulette beans. Eat when heated through (15-20 minutes) or store in refrigerator overnight to allow flavors to meld. Freeze leftovers.

VENISON HASH

Ingredients: 2 tablespoons bacon drippings 1 large onion, chopped3 cups cooked and ground Venison leftovers.

2 medium potatoes cut in 16 pieces 1 tablespoon flour 1 clove garlic, minced 3 cups beef broth 1/4 teaspoon black pepper 1/4 teaspoon salt 1/4 teaspoon thyme 1/2 teaspoon chili powder Directions: Brown onion and potatoes in bacon fat. Add flour and make a roux. Add venison, broth and other ingredients.

Let simmer until tender.

VENISON MUSHROOM CREAM STEW

Ingredients: 3 pounds diced venison3 tablespoon olive oil or bacon fat 1 pint heavy cream 1 quart meat stock2 onions, diced 1/2 teaspoon thyme Garlic to taste 1/2 teaspoon sage 1/4 teaspoon pepper and salt 1/2 box mushrooms, sliced One half teaspoon MSG Directions:

Wash venison thoroughly. Marinate overnight in buttermilk with meat tenderizer. Brown the venison pieces and the onions in the pot. Add stock and seasonings and roast till tender.

Add the sour cream.

VENISON ROAST IN SHERRY

Ingredients: Wash one venison roast thoroughly One package dry onion soup mix 1 teaspoon garlic 1 cup sherry wine 1 tablespoon sugar Directions:

Preheat oven to 425 degrees then reduce the heat to 350 degrees. Place roast on a large piece of heavy duty aluminum foil. Sprinkle half a packet of dry onion soup over meat. Wrap the venison in the foil and seal the edges tightly.

Place the wrapped meat in a baking pan and roast for 2-2 1/2 hours or until tender. Remove the roast and put it on a pleat. Pour off any fat from the juices. Add red wine sage, sugar and juices and thicken with flour or cornstarch to make a gravy. (Tip: Use corn starch if you want a lighter gravy)

River Valley Ozark, Pages 65 on 11/19/2009

Print Headline: VENISON STROGANOFF