Sunday, December 18, 2005

Christmas Venison Recipes

Some good recipes for the Christmas Eve table:

Venison Pot Roast (from Better Homes and Gardens New Cook Book, 1989 ed.)



2-3 lb venison shoulder or rump roast
(marinate with crushed garlic, 1/4 cup olive oil, 2T crushed juniper berries, salt, pepper, 1/4 cup whiskey for 30-120 minutes)
2 T cooking oil
1 6 oz can tomato juice
1/2 c chopped onion
1/2 c chopped carrot
2 t instant beef bouillon granules
3 T flour
1/2 c sour cream or plain yogurt
4 c hot cooked noodles
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In a Dutch oven, brown meat on all sides in hot oil. Drain fat. Stir
in tomato juice, onion, carrot, and bouillon granules. Bring to
boiling; reduce heat. Cover and simmer for 1.5 to 2 hours or till meat
is tender. Remove meat from pan.

For sauce, add enough water to pan juices and vegetables to equal 2
cups. Return mixture to pan. Stir flour into sour cream or yogurt.

Add to pan juices. Cook and stir till thickened and bubbly. Cook and
stir one minute more. Season with salt and pepper to taste. Slice
venison thinly; spoon sauce over. Serve with noodles. Makes 8 servings.




And Chef Sixto's Best Venison Sausage recipe is:



http://www.fieldandstream.com/fieldstream/outdoorskills/article/0,13199,578664,00.html

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