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Frugal Maniac Blog

Venison Recipes

Venison Camp Hash #recipe

Pull yourself up to some awesome camping recipes and tips when you click here
Venison Camp Hash
 
Ingredients:
4 c Shredded Hash Brown,Dried
1 lg Pot With A Lid
2 pk Onion Soup Mix
1 lg Spoon
1 1/2 lb Ground Venison
6 c Water
 
Preparation:
In aDutch oventop brown the meat in the bottom of the pan. Break up the meat as it cooks assuring that all the pink (raw) meat is cooked. Add the water and soup mix stirring to mix. Heat to boiling and simmer a few minutes. Add the dry potatoes and stir to mix. Cover theDutch ovenand move to the edge of the fire for about 10 minutes to allow the potatoes to swell up with the water.

Venison Fajitas #recipe

It is wild we have some awesome Venison recipes when you click here
Slow Cooker Venison Fajitas

Ingredients:
1 1/2 pounds Venison flank steak
1 cup chopped onion
1 green sweet pepper, cut into 1/2 inch pieces
1 jalapeno pepper, chopped
1 Tbsp. cilantro
2 garlic cloves, minced (or 1/4 tsp. garlic powder)
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. salt
1 can (8oz) chopped tomatoes
12 8inch flour tortillas

Toppings:
sour cream, guacamole, shredded cheddar cheese and salsa.

Preparation:
Cut flank steak into 6 portions. In any sizeslow cookercombine meat, onion, green pepper, jalapeno pepper, cilantro, garlic, chili powder, cumin, coriander and salt.

Sweet N Sour Venison #Recipe

Get more venison recipes here......Sweet N Sour Venison

Ingredients:
1 c catsup
1 c brown sugar
1/2 c vinegar
1/2 c water
2 or 3 bay leaves
1 dash of salt and pepper
1 sliced onion
2 to 4 lbs. of venison

Preparation:
Combine all ingredients except onion and mix . Pour over meat adding onion and cook covered at 350 degrees until meat is tender and sauce has thickened.



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#QuicknEasy Jerky #Recipe

Get more awesome recipes here!Quick Jerky

Ingredients:
6 lbs. Lean meat
2 qt Water
2 c Salt
1 c Vinegar
2 tbs. Pepper
Liquid Smoke
A-1 Sauce

Preparation:
Cut meat as thin as possible. Remove all fat. Boil meat in mixture of the first four ingredients for approximately 6 minutes. Roll moisture from the meat. Put on a cookie sheet in middle of the oven for 1 1/2 to 2 hours at 200 degrees F. Leave oven door cracked to let moisture out. When you remove from the oven coat with Liquid Smoke and A-1 Sauce. Store in airtight jar.



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It's for the Heart #Recipe

Get more Venny recipes hereDeer Heart N
Kidney Stew

Ingredients:
1 heart N kidneys from deer
1 small onion, minced
1 15oz. can mushroom soup
1 c wine, red
4 c water
1 tbs butter or margarine
salt & pepper to taste
1helping noodles, rice, saffron rice

Preparation:
Boil heart and kidneys in lightly salted water keep covered until tender. Cool and slice into bite-sized pieces. Sauté onion in butter until transparent. Add remaining ingredients, including 1 cup of the water meat is boiled in (broth). Allow to simmer for about 15 minutes more.

Make a tough steak tender #venison #recipe

Get more awesome venison recipes when you click hereTough Steak

Ingredients
:
1 round steak, 1.5-2 in.
6 tbs flour
1 can mushroom soup
1 salt & pepper to taste
2 tbs frying fat

Preparation:
If you kill a big buck and know he will not be as tender as a spike buck, cut a round steak about 2 inches thick, drown in flour, let stand for an hour and then reflour the wet spots. Sear on both sides in a hot,lightly-greased skillet or black iron pot. Now pour the can of soup directly onto the center of the steak, then add enough hot water to cover the meat. Cover the pot or skillet, cook in a moderate (375) oven for about 2 hours or until tender.

#Deer Tongue #Recipe


Get more wildgame #Recipes when you click hereBoiled Deer Tongue

Ingredients:
1 ea. deer tongue
1 tbs salt
4 ea. peppers, whole
3 ea. bay leaves
2 ea. cloves, whole

Preparation:
Use ingredients above for one deer tongue, and add equal amounts for each additional tongue you are cooking. Wash the tongue(s) well and cover with water in a pot. Add spices and salt and simmer covered until tender. Remove from the water and peel off the outer covering, which is a modified 'skin' of sensory cells.  Serve hot or cold. You may spice it up to suit yourself during cooking.

Roll 'n' with the Venison #recipe

CLICK HERE for more venison recipes! Venison Roll-Ups
 
Ingredients:
 
2 lb roundsteak(elk or deer)
 
1 dash of salt
 
1 dash of pepper
 
 
4 medium-sizedcarrots
 
1 cp. flour
 
1 Tbls. shortening
 
Preparation:
Pound thinly cutsteakwith saucer edge ormeat hammer. Cut into 4 inchsqares. Sprinkle withsaltandpepperand spread withsausagemeat. Peelcarrotsand quarter length wise. Place several strips on each piece ofmeat. Roll and tie withstringor fasten withtoothpicksorskewers

Wild about Venison Ribs! #recipe

CLICK HERE for more Venison RecipesBarbecued Venison Ribs
Ingredients:
 
2 1/2 c water
 
3 c ketchup
 
1 tbs. white vinegar
 
1/4 c lemon juice
 
1/2 c Worcestershire sauce
 
1/2 c maple syrup
 
1/2 c brown sugar
 
2 md onions, diced
 
2 tbs. chili powder
 
1/2 tbs. salt
 
6 lb. venison ribs with some loin meat attached
 
Freshly ground black pepper to taste
 
Preparation:
Preheat oven to 325 degrees. In large bowl, combine all ingredients except ribs and pepper. Blend well. Sprinkle ribs with pepper and additional salt.

What a Jerk! #recipe

PepperVenison Jerky
 
1/2 tsp.Pepper(MORE FOR HOT)
CLICK HERE for even more Wild Game #Recipes
 
1/2 tsp.Onion Salt
 
1 lbs. Venison/Beet Roast
 
 
1/2 tsp.Garlic Salt
 
1/2 tsp.Lemon Pepper
 
Preparation:
Cut the roast into strips the size that you want. Marinate a minimum of 1 hour better over night. Usetoothpicksthrough the end of the pieces of meat and hang them off of your upper oven rack. Place a piece ofaluminum foilon the bottom rack to catch drippings. Bake inoven150 to 170, overnight for 10 - 12 hours.