VENISON PAPRIKA
Great recipe for those cuts of venison that aren't so tender. Great way to use (not lose) the front legs. This dish is like a stew/stroganoff dish. Preparation time does not include marinating.
Provided by Aileen E
Categories One Dish Meal
Time 2h45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Soak venison cubes in buttermilk, 8hrs or overnight.
- Rinse cubes and pat dry.
- Combine flour and spices.
- Shake the cubes in flour mixture.
- Gently pound the flour mixture into the cubes with mallet.
- Brown the venison in the bacon grease; remove.
- Add onions and celery cook till tender, scraping up browned bits on bottom of pan.
- Return cubes and add the broth and 1/2 of the hot paprika.
- Simmer about 2 hours or till tender.
- Thicken with sour cream and serve over noodles.
- Sprinkle remaining paprika over venison, but be careful, this makes it really spicy. I let everyone do their own addition, according to taste.
Nutrition Facts : Calories 386.8, Fat 5.8, SaturatedFat 2.4, Cholesterol 147.9, Sodium 498.3, Carbohydrate 34.1, Fiber 2, Sugar 7.7, Protein 46.9
VENISON PARMIGIANA
"While looking for an alternative to pan-frying our venison steak, we decided to give it a little Italian flair," writes Phil Zipp from Tomahawk, Wisconsin. "Our idea turned out to be a big hit with our family and friends."
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Pound steaks to 1/4-in. thickness; cut into serving-size pieces. In a shallow bowl, beat egg and milk. In another bowl, combine bread crumbs and Parmesan cheese. Dip venison in egg mixture, then coat with crumb mixture. , In a large skillet, brown meat in oil on both sides. Place in a greased 13x9-in. baking dish. In the drippings, saute onion for 2-3 minutes or until tender. Stir in the water, tomato paste, pepper, salt, sugar and marjoram. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Pour over venison. , Cover and bake at 350° for 50 minutes or until meat is tender. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted.
Nutrition Facts : Calories 492 calories, Fat 24g fat (8g saturated fat), Cholesterol 190mg cholesterol, Sodium 757mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 2g fiber), Protein 50g protein.
VENISON MEATBALL & WILD MUSHROOM STROGANOFF
Venison mince makes a tasty change from beef in this easy stew, with wild mushrooms, mustard, smoked paprika and soured cream
Provided by Sarah Cook
Categories Dinner, Main course
Time 55m
Number Of Ingredients 19
Steps:
- Gently cook the onion and garlic in 1 tbsp oil until really soft. Cool for 10 mins, then tip into a big bowl with the finely chopped dill, 1 tbsp of the wholegrain mustard, the venison, breadcrumbs and egg with 1 tsp salt and ½ tsp ground black pepper. Squelch together with your hands, squeezing the mince well to tenderise it as you mix.
- Heat the remaining oil in a large frying pan or sauté pan and fry the meatballs in small batches until well browned - add a splash more oil if needed towards the end. Set aside the meatballs in a dish.
- Add the butter to the pan and fry the mushrooms over a very high heat until the juices have evaporated and the mushrooms are turning golden. Lower the heat and stir in the paprika and flour for 1 min.
- Stir in the stock and brandy, and bring to a simmer, scraping up any bits stuck in the pan. Lift out the mushrooms with a slotted spoon to a dish. Boil the sauce for 3 mins, then stir in the remaining 1 tbsp wholegrain mustard, the Dijon mustard, tomato purée and soured cream. Simmer the sauce until it has reduced again and is a good consistency - anything up to 15 mins depending on your pan. Return the meatballs and any juice and simmer gently until they are cooked through. Stir in the mushrooms to warm through, and season to taste, plus a pinch of sugar if needed. Scatter with the remaining dill and eat with buttered tagliatelle, rice or sautéed potatoes.
Nutrition Facts : Calories 547 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 2.6 milligram of sodium
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