Now that we are into fall and hunting season, it’s a good time for a venison recipe.
We were fortunate to have some nice venison given to us last fall and if the hunter is lucky this season, perhaps we will have more passed to us.
When I was growing up in the prairies, my grandfather and father hunted a lot, and so I ate venison that was cooked practically every way possible.
There was lots of venison stew, great steaks and some tasty roasts.
I enjoy venison, especially meat from a young deer but even older animals and mature cuts can be marinated for up to three days to help break down the tissue and add a nice taste to the venison.
For every venison recipe you could substitute the deer and add moose, or you could change that to beef also.
• 2 pounds of venison steak cut in strips
• 1/2 cup flour
• 3/4 tsp salt
• 1/4 tsp pepper
• 1/2 cup shortening
• 1 can stewed tomatoes; save juice
• 3/4 cup chopped onion
• 2 cups water
• 1 tsp garlic powder
• 2 beef bouillon cubes
• 3 green peppers; cut in strips
• 2 tsp Worcestershire sauce
A friend made this recipe over his evening campfire.
Melt shortening in large skillet. Roll venison in flour mixture with pepper and salt. Brown meat in hot shortening; add the liquid from tomatoes, water, onion, garlic powder and bouillon cubes.
Cover and simmer for 1.5 to 2 hours. Uncover, stir in Worcestershire sauce, add pepper strips, cover and cook 10 minutes more. Add the tomatoes; cook until they are hot (about 5 minutes).
Serve over hot cooked rice. This makes a delicious hunting camp supper, served with tossed salad, hot garlic bread, and fruit for dessert.
Enjoy the Indian Summer folks.
Bye for now and GOOOD COOKING.