Foods Recipes

1 pound venison steak -- 1/4 inch thick

salt and pepper 1 egg

2 teaspoons water

1/2 cup grated parmesan cheese

1/2 cup fine dry breadcrumbs

1/4 cup olive oil

1 onion -- finely chopped

2 tablespoons butter

1 6oz-can tomato paste

2 cups hot water

1 teaspoon salt

1/2 teaspoon marjoram leaves

1/2 pound mozzarella cheese -- sliced

Cut steak into 6 or 8 pieces. Sprinkle with salt and pepper. Beat egg with 2 tablespoons water. Combine parmesan cheese with breadcrumbs, mixing well. Dip meat in egg, then roll in bread crumb mixture. Heat oil in large skillet and fry 3 pieces at a time until brown. Lay in 13x9 inch baking pan. Saute onion in butter and reserved drippings until soft. Add tomato paste, hot water, salt and marjoram. Boilk a few minutes, stirring well. Pour 3/4 cup sauce over steaks. Top with thin slices of mozzarella cheese, then pour remaining sauce over cheese. Bake at 350 degrees for about 30 minutes.

3 lbs venison steak 1/6 lb butter 4 med onions 2 cloves garlic 1 tsp marjoram 1 c diced tomatoes 1 c dry sherry 2 tbs paprika 1/c sour cream 1/2 c flour S&P to taste

Cut steak into one-inch cubes. In paper bag, place 1/2 c flour, salt and pepper. Shake cubes of steak until dusted. In lg skillet, melt 1/6 lb butter. When hot, add cubes of steak and lightly brown them. Remove steak and to pan add onions, diced finely, minced garlic, marjoram, tomatoes, wine and paprika. Cook slowly with lid on skillet for 15 minutes. Add the steak, replace lid and cook slowly until steak is tender, 45 minutes to 1 hour. Stir in sour cream and serve.

16 Center-Cut, Meaty Venison Hind Shanks>>>

--Cut "Osso Buco" Style, 2 Inches Thick All-Purpose Flour For Dredging Kosher Salt Freshly Ground Black Pepper 3 Tablespoons Olive Oil

4 Cups Yellow Onions -- sliced

4 Tablespoons Garlic -- chopped

2 c Celery -- diced

2 c Carrots -- diced

3 c Plum Tomatoes -- diced

5 c Rich Venison Or Chicken Stock

2 1/2 c Dry Red Wine

2/3 c Nicoise Or Kalamata Olives* -- whole

2 tsp Fennel Seed

1 tbsp Fresh Oregano <<Or>> -- minced

1 tsp Dried Oregano

1 1/2 tsp Fresh Thyme <<Or>> -- minced

1 tsp Dried Thyme

1 tsp Serrano Chile <<Or>> -- seeded and minced

1/2 tsp Red Chile Flakes

--Garnish-- Fresh Herb Sprigs --Lemon Zest Mix--(Gremolata): 2 tsp Lemon Zest -- grated

2 tsp Garlic -- minced

2 tbsp Fresh Parsley -- minced

Preheat the oven to 350=B0F=20 Dredge the venison shanks in flour and shake off excess. Season with salt and pepper. In a deep flameproof casserole or Dutch oven, heat 2 tablespoons of the oil and brown the shanks on all sides. Remove the shanks, wipe the casserole clean and add the remaining 1 tablespoon oil along with the onions, garlic, celery, and carrots. Saute until lightly browned. Add the tomatoes, stock, wine, olives and seasonings. Return the shanks to the casserole, scooping some of the vegetable mixture on top of them.

Cover the casserole and bake for 2 hours. Uncover and cook 30 minutes more or until the venison is very tender. Remove the shanks and set aside.

Strain the braising liquid and reserve the vegetables. Degrease the braising liquid and return it to the casserole. Over high heat, cook the liquid until reduced to a light sauce consistency. Return the meat and vegetables to the casserole and heat through. Adjust seasoning with salt and pepper.

In a small bowl, combine the ingredients for the gremolata.

Serve the venison shanks in wide-rimmed soup bowls and ladle the hot braising liquid around. Sprinkle with the gremolata and garnish with herb sprigs.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

3/4 lb VENISON, ground

1/4 lb SAUSAGE, ground

1 EGG

2 tb PARSLEY, chopped

1 tb BUTTER, softened

1 tb BREAD CRUMBS

1 ts LEMON JUICE

1 ts SALT

1/4 ts PEPPER

1 tb ONION FLAKES, dried

1 c WATER

1/2 pk LIPTON'S ONION SOUP MIX

Combine all ingredients except the Onion Soup Mix and the cup of water and shape into a loaf. Place in a lightly greased pan. Bake 1 hour @ 350-degrees. Baste every 10 minutes with a combination of 1 cup water and 1/2 package dried onion soup mix.

--------------------------------VENISON LOAF-------------------------------- 1 1/2 lb VENISON, ground

3/4 c MILK

1 pk LIPTON'S ONION SOUP MIX

1 EGG, lightly beaten

1 1/2 c BREAD CRUMBS (soft)

1/4 c CATSUP

1 tb BROWN SUGAR

1 tb PREPARED MUSTARD

-(Coleman's) 4 sl JACK CHEESE

-----------------------------POPPY SEED NOODLES----------------------------- 1/2 lb EGG NOODLES (3 cups),

-uncooked 2 tb BUTTER

1/2 c HALF-AND-HALF

1/2 c JACK CHEESE, grated

1 ts POPPY SEEDS

VENISON LOAF: Lightly oil a 9-inch ring mold. Combine milk, onion soup mix, egg and bread crumbs. Let stand until mixture is mushy. Combine mixture with ground venison. Shape into mold and turn out onto baking pan. (You can do this with any meatloaf: very pretty and easy to slice). Combine the catsup, brown sugar and prepared mustard. Brush mixture onto loaf. Bake in a preheated 400-degree oven for 40 minutes, brushing with catsup mixture once more during baking. Remove loaf from oven and arrange Jack cheese slices over loaf. Bake about 5 minutes longer until cheese melts. Slide onto serving plate. Fill center with Poppy Seed Noodles. POPPY SEED NOODLES: Cook the noodles according to directions on the package, or until tender. Drain well. Toss with butter, half-and-half and Jack cheese. Sprinkle on the poppy seeds and toss well to mix.