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Cooking on the Wild Side May 2017


Venison Shish Kabobs

  • 2 lbs. venison (loin or ham)
  • 1 cup olive oil
  • 1 cup balsamic vinegar
  • 1 Tbsp dried basil
  • 1 tsp. salt
  • ½ tsp. pepper

Cut venison into small chunks to fit on skewers. Place in non-metal bowl. Mix remaining ingredients and pour over venison. Place in refrigerator overnight. Put on skewers and grill to desired doneness.

Stuffed Venison Burgers

  • 2 lbs. ground venison
  • 2 Tbsp Worcestershire sauce
  • 1 tsp. garlic powder
  • Salt and pepper to taste
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 4 mushrooms, chopped
  • ½ cup shredded cheese

Mix venison, Worcestershire sauce, garlic powder, salt and pepper. Form into patties, making sure you have an even number. Mix together onion, green pepper, mushrooms and cheese to make filling. On one patty add spoonful filling, then layer with another patty and seal edges. Cook on grill till done.

Venison Roast

  • 1 (2-4 lb.) venison roast
  • 6 cloves garlic
  • Salt & pepper
  • 8 oz. package of mushrooms, sliced
  • ⅔ cup soy sauce
  • ⅓ cup vegetable oil
  • ¼ cup lemon juice, freshly squeezed
  • 1 onion, finely chopped
  • 1 tsp. garlic powder
  • 1 tsp. curry powder
  • 1 tsp. chili powder
  • ½ tsp. ginger

With a knife make 6 holes in the roast about 2 to 3 inch deep, place 1 garlic clove in each hole. Place in non metal container. Mix soy sauce, vegetable oil, lemon juice, onion, garlic powder, curry powder, chili powder and ginger. Pour over roast and let set over night. Cook in Dutch oven for 3 hours or in oven 225° for 3 to 4 hours. One hour before your roast is done, add mushrooms.

Mexican Crockpot Venison

  • 2 lb. venison, cut into strips
  • 1 ½ tsp. garlic powder
  • ½ tsp. black pepper
  • ½ tsp. salt
  • 1 Tbsp chili powder
  • 1 onion, chopped
  • 2 beef bouillon cubes, crumbled
  • 1 Tbsp prepared mustard
  • 2 can diced chilies and tomatoes
  • 1 can pinto beans, drained

Mix garlic, pepper, salt and chili powder. Place venison in bottom of crock pot. Sprinkle spices over meat. Mix together onion, mustard, diced chilies and tomatoes, beef bouillon cubes and beans. Pour on top of venison in crock pot. Cook on LOW 6 to 8 hours. Serve over rice.