Post by Hellonlinks on Nov 13, 2006 15:12:04 GMT -4
Venison Cooking.... Tip #1
Let it sit: After taking a roast out of the oven, wait 20 minutes before carving it. This allows meat to reabsorb juices.
Tip #2
Reduce heat: Venison has less fat than beef roasts, so lower the cooking temperature to 275-300 degrees when roasting in the oven. Beef is usually cooked at 325-350 degrees.
Tip #3
Grill it: Avoid direct flame and don’t sear venison with high heat. Baste with marinade during cooking. Don’t use a fork to turn venison, because it will puncture the meat and allow juices to escape.
Tip #4
When preparing venison, remove all fat before cooking.
If left on the meat, the fat imparts an unpleasant taste to the dish.
Tip #5
Cook venison by the same methods you use for beef of similar grade. After the fat has been removed, add beef suet, pork fat, or bacon to roast to keep the meat from becoming dry. If barbecuing, pin strips of bacon on with toothpicks and baste with barbeque sauce.
Tip #6
When cooking venison steaks or chops, marinate first to make meat tender. Cover the steaks or chops with the marinade and let stand overnight in the refrigerator. Drain and pan broil.
Recipes...
Venison Chili
1 pound dry kidney beans
1 pound ground venison
1 pound venison stew meat, in 1/2-inch chunks
2 tablesthingys oil
2 cloves garlic, minced
3 teasthingys chili powder
1 teasthingy salt
1/2 teasthingy pepper
28-ounce can tomatoes, diced
1 large onion, diced
1 green pepper, diced
1 large green chili pepper, diced
1/4 teasthingy cumin
2 tablesthingys parsley, chopped
1/4 cup masa flour or all purpose flour
Rinse beans and place in a large soup kettle. Add 2 quarts water and 2 teasthingys salt; cover the pot and bring to a boil. Boil gently for about 2 hours, until beans are tender. Brown meat in a large skillet containing oil and garlic. Add chili powder, salt and pepper. Cover and sauté for an hour. Drain the beans and add 1 1/2 quarts water, tomatoes, onion, peppers, cumin and parsley. Simmer for an hour, then add meat mixture. Stir masa flour into 1/2 cup water to form a paste and blend into chili to thicken. Simmer for about half an hour, adjust the seasonings and serve.
Venison Meatballs
1 pound ground venison
2/3 cup bread crumbs
1/3 cup Parmesan cheese
2 tsp. dried parsley
1 tsp. garlic powder
1/3 cup milk
2 eggs
salt and pepper to taste
your favorite spaghetti sauce
In a large mixing bowl, beat eggs with milk. Add bread crumbs, Parmesan cheese, parsley, and garlic powder mix well. Add ground meat and knead with your hands until well blended. Form into meatballs about the size of golf balls. Brown the meatballs on all sides then put them in a pan of spaghetti sauce and simmer, covered, for ´ hour. Serve with pasta.
Venison Sausage Breakfast Pie
1/2 pound venison sausage
1/2 pound breakfast sausage (spicy is good)
1 tbsp. Butter
1 pound fresh mushrooms, sliced
1/2 cup chopped onion
4 eggs, beaten
1/2 pound Monterey Jack cheese, shredded
1 cup heavy cream
salt and pepper
2 9-inch pie shells, baked
Pre-heat oven to 350 degrees. Melt butter in a large frying pan and sauté the mushrooms and onions for about 5 minutes. Drain and put aside. Brown the sausage mixture and set aside. Mix the sausage, mushrooms, onions, cheese, beaten eggs, cream, and salt and pepper. Spread evenly into the pie shells and bake for about 30 minutes. Place foil around the edge of the pie shells if they become too brown. A great recipe to eat one just out of the oven, and cool one to wrap in foil and put in the freezer for a later date.
Chicken Fried Venison Steaks
Use round of venison and cut into steaks about 3/4-inch thick. Remove any fat or membrane, and pound steaks with a meat mallet. Dredge the steaks in a mixture of flour, garlic salt, pepper and parsley. Heat about 1/4-inch of oil in a deep frying pan, and brown the steaks on both sides in the hot oil or butter. Remove the steaks and drain them on paper towels. Measure the drippings in the pan, and adjust to make about 3 tablesthingys. Stir in 3 tablesthingys flour and brown slightly. Add 1/2 cups milk and cook, stirring constantly over a low heat, until thickened. Add 1/2 teasthingy instant coffee and salt and pepper to taste. Return steaks to the gravy and heat through.
Venison Liver With Onions
For most people, liver is a "love it or hate it" item. The liver should be cleaned well. If it has spots or discolorations, discard it. After cleaning, soak the liver in very cold water for an hour, changing the water several times to remove any remaining blood. Soak the liver in milk or beer for a few hours before preparing but this is optional.
Venison liver, cleaned, cut in 1/2-inch slices
1/2 cup flour
1/2 teasthingy salt
1/4 teasthingy pepper
1/2 teasthingy Mrs. Dash seasoning
1 or more large, sweet onions
butter and oil
Melt a mixture of butter and vegetable oil (about 1/2 cup total) in a high-sided skillet. Roll liver slices in a mixture of the flour, salt, pepper and Mrs. Dash. Fry the liver slices until brown on both sides then remove to a warming plate. You may have to do the slices in several batches, adding a little more butter if necessary. Be careful not to overcook.
When all the meat is browned and removed, add the onions; cook and stir until they are just tender. Return the liver to the skillet and heat through before serving.
Venison Stroganoff
1 1/2 pounds venison steak, cut in thin strips
3 tablesthingys flour
1/2 teasthingy salt
1/4 teasthingy pepper
3 tablesthingys butter or margarine
2 cups sliced mushrooms
1 large sliced onion
1/4 cup flour
2 cups beef broth
1/4 cup white wine
1/8 cup tomato paste
2 cups sour cream
noodles, cooked
Mix 3 tablesthingys flour, salt and pepper; add venison strips and roll to coat. Melt butter in a large skillet. Add venison and cook over medium high heat until browned. Remove meat and add mushrooms and onions. Stir in remaining flour. Add broth, wine and tomato paste and stir. Return the venison to the skillet and simmer gently for about 10 minutes, until heated through. Add the sour cream and stir until well mixed. Serve the stroganoff over hot cooked noodles.
Venison Ribs
Many people discard ribs, throwing away one of the best parts of the deer. Venison ribs don't have as much meat as pork or beef, but are delicious none the less and should hold a high priority in the kitchen.
Cut ribs (about 3 to 4-pound slab) into serving size pieces. Parboil in a large Dutch oven in mixture of 3 cups water, 1 1/2 cups beer, 5 peppercorns, 2 cloves garlic and 1 quartered onion. Heat oven to 350 degrees. Place ribs on a rack in a large roasting pan. Brush with sauce (recipe follows). Bake for about 45 minutes to an hour, turning several times and basting with sauce.
BBQ Sauce: 1 cup tomato sauce, 1/3 cup water, 1/3 cup olive oil, 1/4 cup lemon juice, 2 tablesthingys brown sugar, 1/2 cup finely diced onion, 1/4 cup chili sauce, 1 teasthingy salt, 1/2 teasthingy pepper, 2 tablesthingys honey, 1 teasthingy paprika, 1/2 teasthingy dry mustard and 1 teasthingy Liquid Smoke. Combine all ingredients in a small saucepan. Heat to almost boiling then simmer for 20 minutes.
Venison Pot Roast
3-pound venison roast
oil
1 1/2 cups beef broth
1/2 cup dry white or red wine
5 carrots, cut in 2-inch pieces
3 celery stalks, cut in 3-inch pieces
3 potatoes, quartered then halved
salt and pepper to taste
Heat oven to 350 degrees. Mix 1/3 cup flour, 1/2 teasthingy salt, 1/4 teasthingy pepper, 1/4 teasthingy garlic powder and 1 teasthingy parsley. Coat meat with the flour mixture and place in a Dutch oven. Brown it on all sides in a little oil. Add the broth, wine and any remaining flour mixture and stir. Cover and bake the roast for about 1 1/2 hours. Add the vegetables and bake for another hour. A delicious old-fashioned meal.
Venison Roast
(Use sirloin tip or round)
For a really tasty, tender roast, bake only to the point of being rare or medium. More than this could cause the roast to be a little dry or tough. The best way to judge the doneness is with a meat thermometer. Rare 130-135; medium rare 135-140; medium 140-145 degrees.
First brown the roast on all sides in a little hot oil. Season the roast with a combination of celery salt, coarse ground pepper and garlic powder.
Place the roast on a rack in a baking pan. Lay several thin strips of bacon or fresh side over the top. Roast at 425 degrees for about 15 minutes per pound of meat.
Stir Fried Venison Strips
1/2 cup soy sauce
2 tablesthingys minced onion
1 clove garlic, minced
1 tablesthingy brown sugar
1/4 teasthingy pepper
1/8 teasthingy ginger
1/8 teasthingy hot pepper flakes
1/4 cup beer
2 pounds venison steak, thinly sliced
2 tablesthingys peanut oil
Combine the first eight ingredients to make a marinade. Put the venison strips in a large Ziploc bag and add marinade. Put the bag in refrigerator for several hours, turning occasionally.
Heat the oil in a large deep skillet or wok. Drain the venison. When oil is hot, put about 1/4 the venison in and stir fry over high heat for 2 to 3 minutes, until just done. Remove with slotted sthingys to hot platter and fry the remaining meat in batches.
Great as an appetizer or main course.
Venison Strips
1/2 cup soy sauce
2 tablesthingys minced onion
1 clove garlic, minced
1 tablesthingy brown sugar
1/4 teasthingy pepper
1/8 teasthingy ginger
1/8 teasthingy hot pepper flakes
1/4 cup beer
2 pounds venison steak, thinly sliced
2 tablesthingys peanut oil
Combine the first eight ingredients to make a marinade. Put the venison strips in a large Ziploc bag and add marinade. Put the bag in refrigerator for several hours, turning occasionally.
Heat the oil in a large deep skillet or wok. Drain the venison.
Venison Tenderloin
Beginning with about a 3 pound tenderloin section, trimmed and dry, mix:
4 Tbs. lard, beef suet or peanut oil
2 cloves garlic, crushed
2 tsp. new, fresh onion powder
1 tsp. salt
1/2 tsp. powdered thyme
1/2 tsp. powdered bay leaf
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
Put all ingredients into sauce pan heat to about 150 degrees - just enough to wake up the sleeping flavors. Allow to cool and rub the meat thoroughly with the mixture.
Fire up the grill for roasting - 350 degrees. White oak and hickory for smoke. Sufficient fuel for a couple of hours of cooking at 350.
Baste the loin again and put it on the grill. Place a drip pan under the loin to catch the drippings. Baste about every 15 minutes until all the baste is used.
In about 1 1/2 hours, check the internal temperature with your handy thermometer. Remove from the grill when the center reaches 145 degrees. Let it rest while you de-glaze the drip pan with water. Reduce the liquid to 1/2 and add 1/4 cup sliced mushrooms. Simmer and season.
Slice the loin thinly across the grain. It should be so tender and juicy that you may want to save the gravy for later.
Bacon Wrapped Deer Tenderloin
1 lb Bacon
2 lbs Deer Tenderloin
1 cup Favorite Marinade
Black pepper
Onion powder
Garlic powder
To prepare, cut meat in 1-inch pieces.
Soak meat in marinade for 30 minutes in refrigerator.
After marinating, wrap a strip of bacon around each piece of meat starting at one end and working to the other.
Stick toothpicks in each end.
Lay on grill, sprinkle seasoning and turn as needed.
When bacon is done, meat is done.
Venison Tenderloin Appetizers
1 1-1/2 to 2 pound venison tenderloin
1/2 c Red wine
2 tb Olive oil
1 1/2 tb Worcestershire sauce
1 ts Dried whole thyme
3/4 ts Onion powder
1/2 ts Cumin seeds
1/4 ts Pepper
1/8 ts Ground cloves
1/8 ts Garlic powder
Remove any white membrane surrounding tenderloin. Tie tenderloin with string, if necessary, to hold pieces of meat together. Place tenderloin in a shallow dish. Combine wine, oil, and Worcestershire sauce; mix well. Add thyme and remaining ingredients, mixing well. Pour over tenderloin, and cover tightly. Refrigerate 8 hours, turning meat occasionally. Remove tenderloin, reserving marinade. Place on a rack in a roasting pan; insert meat thermometer.
Bake at 425 degrees F for 30 minutes or until thermometer registers 160 degrees F (medium), basting occasionally with marinade. Allow meat to stand 10 minutes. Slice thinly with an electric knife. Serve with party rolls, mustard, and mayonnaise. 15 appetizer serving.
Deer in Beer
2 pound chunk of deer meat
1/4 tsp salt
1/4 tsp black pepper
2 cans beer (your favorite)
1/2 cup brown sugar
2 tbsp molasses
Place meat in a large bowl and pour beer over it. Cover and marinate in refrigerator overnight.
Next, remove venison and pat dry, then pour beer, sugar and molasses in sauce pan and cook over medium heat, stirring it until sugar dissolves.
Sprinkle meat with salt and pepper and place in a large heavy skillet, then pour the beer mixture over it. Cover with a lid and bring to a boil, then reduce heat and simmer for 1 1/2 hours, or until tender.
Let it sit: After taking a roast out of the oven, wait 20 minutes before carving it. This allows meat to reabsorb juices.
Tip #2
Reduce heat: Venison has less fat than beef roasts, so lower the cooking temperature to 275-300 degrees when roasting in the oven. Beef is usually cooked at 325-350 degrees.
Tip #3
Grill it: Avoid direct flame and don’t sear venison with high heat. Baste with marinade during cooking. Don’t use a fork to turn venison, because it will puncture the meat and allow juices to escape.
Tip #4
When preparing venison, remove all fat before cooking.
If left on the meat, the fat imparts an unpleasant taste to the dish.
Tip #5
Cook venison by the same methods you use for beef of similar grade. After the fat has been removed, add beef suet, pork fat, or bacon to roast to keep the meat from becoming dry. If barbecuing, pin strips of bacon on with toothpicks and baste with barbeque sauce.
Tip #6
When cooking venison steaks or chops, marinate first to make meat tender. Cover the steaks or chops with the marinade and let stand overnight in the refrigerator. Drain and pan broil.
Recipes...
Venison Chili
1 pound dry kidney beans
1 pound ground venison
1 pound venison stew meat, in 1/2-inch chunks
2 tablesthingys oil
2 cloves garlic, minced
3 teasthingys chili powder
1 teasthingy salt
1/2 teasthingy pepper
28-ounce can tomatoes, diced
1 large onion, diced
1 green pepper, diced
1 large green chili pepper, diced
1/4 teasthingy cumin
2 tablesthingys parsley, chopped
1/4 cup masa flour or all purpose flour
Rinse beans and place in a large soup kettle. Add 2 quarts water and 2 teasthingys salt; cover the pot and bring to a boil. Boil gently for about 2 hours, until beans are tender. Brown meat in a large skillet containing oil and garlic. Add chili powder, salt and pepper. Cover and sauté for an hour. Drain the beans and add 1 1/2 quarts water, tomatoes, onion, peppers, cumin and parsley. Simmer for an hour, then add meat mixture. Stir masa flour into 1/2 cup water to form a paste and blend into chili to thicken. Simmer for about half an hour, adjust the seasonings and serve.
Venison Meatballs
1 pound ground venison
2/3 cup bread crumbs
1/3 cup Parmesan cheese
2 tsp. dried parsley
1 tsp. garlic powder
1/3 cup milk
2 eggs
salt and pepper to taste
your favorite spaghetti sauce
In a large mixing bowl, beat eggs with milk. Add bread crumbs, Parmesan cheese, parsley, and garlic powder mix well. Add ground meat and knead with your hands until well blended. Form into meatballs about the size of golf balls. Brown the meatballs on all sides then put them in a pan of spaghetti sauce and simmer, covered, for ´ hour. Serve with pasta.
Venison Sausage Breakfast Pie
1/2 pound venison sausage
1/2 pound breakfast sausage (spicy is good)
1 tbsp. Butter
1 pound fresh mushrooms, sliced
1/2 cup chopped onion
4 eggs, beaten
1/2 pound Monterey Jack cheese, shredded
1 cup heavy cream
salt and pepper
2 9-inch pie shells, baked
Pre-heat oven to 350 degrees. Melt butter in a large frying pan and sauté the mushrooms and onions for about 5 minutes. Drain and put aside. Brown the sausage mixture and set aside. Mix the sausage, mushrooms, onions, cheese, beaten eggs, cream, and salt and pepper. Spread evenly into the pie shells and bake for about 30 minutes. Place foil around the edge of the pie shells if they become too brown. A great recipe to eat one just out of the oven, and cool one to wrap in foil and put in the freezer for a later date.
Chicken Fried Venison Steaks
Use round of venison and cut into steaks about 3/4-inch thick. Remove any fat or membrane, and pound steaks with a meat mallet. Dredge the steaks in a mixture of flour, garlic salt, pepper and parsley. Heat about 1/4-inch of oil in a deep frying pan, and brown the steaks on both sides in the hot oil or butter. Remove the steaks and drain them on paper towels. Measure the drippings in the pan, and adjust to make about 3 tablesthingys. Stir in 3 tablesthingys flour and brown slightly. Add 1/2 cups milk and cook, stirring constantly over a low heat, until thickened. Add 1/2 teasthingy instant coffee and salt and pepper to taste. Return steaks to the gravy and heat through.
Venison Liver With Onions
For most people, liver is a "love it or hate it" item. The liver should be cleaned well. If it has spots or discolorations, discard it. After cleaning, soak the liver in very cold water for an hour, changing the water several times to remove any remaining blood. Soak the liver in milk or beer for a few hours before preparing but this is optional.
Venison liver, cleaned, cut in 1/2-inch slices
1/2 cup flour
1/2 teasthingy salt
1/4 teasthingy pepper
1/2 teasthingy Mrs. Dash seasoning
1 or more large, sweet onions
butter and oil
Melt a mixture of butter and vegetable oil (about 1/2 cup total) in a high-sided skillet. Roll liver slices in a mixture of the flour, salt, pepper and Mrs. Dash. Fry the liver slices until brown on both sides then remove to a warming plate. You may have to do the slices in several batches, adding a little more butter if necessary. Be careful not to overcook.
When all the meat is browned and removed, add the onions; cook and stir until they are just tender. Return the liver to the skillet and heat through before serving.
Venison Stroganoff
1 1/2 pounds venison steak, cut in thin strips
3 tablesthingys flour
1/2 teasthingy salt
1/4 teasthingy pepper
3 tablesthingys butter or margarine
2 cups sliced mushrooms
1 large sliced onion
1/4 cup flour
2 cups beef broth
1/4 cup white wine
1/8 cup tomato paste
2 cups sour cream
noodles, cooked
Mix 3 tablesthingys flour, salt and pepper; add venison strips and roll to coat. Melt butter in a large skillet. Add venison and cook over medium high heat until browned. Remove meat and add mushrooms and onions. Stir in remaining flour. Add broth, wine and tomato paste and stir. Return the venison to the skillet and simmer gently for about 10 minutes, until heated through. Add the sour cream and stir until well mixed. Serve the stroganoff over hot cooked noodles.
Venison Ribs
Many people discard ribs, throwing away one of the best parts of the deer. Venison ribs don't have as much meat as pork or beef, but are delicious none the less and should hold a high priority in the kitchen.
Cut ribs (about 3 to 4-pound slab) into serving size pieces. Parboil in a large Dutch oven in mixture of 3 cups water, 1 1/2 cups beer, 5 peppercorns, 2 cloves garlic and 1 quartered onion. Heat oven to 350 degrees. Place ribs on a rack in a large roasting pan. Brush with sauce (recipe follows). Bake for about 45 minutes to an hour, turning several times and basting with sauce.
BBQ Sauce: 1 cup tomato sauce, 1/3 cup water, 1/3 cup olive oil, 1/4 cup lemon juice, 2 tablesthingys brown sugar, 1/2 cup finely diced onion, 1/4 cup chili sauce, 1 teasthingy salt, 1/2 teasthingy pepper, 2 tablesthingys honey, 1 teasthingy paprika, 1/2 teasthingy dry mustard and 1 teasthingy Liquid Smoke. Combine all ingredients in a small saucepan. Heat to almost boiling then simmer for 20 minutes.
Venison Pot Roast
3-pound venison roast
oil
1 1/2 cups beef broth
1/2 cup dry white or red wine
5 carrots, cut in 2-inch pieces
3 celery stalks, cut in 3-inch pieces
3 potatoes, quartered then halved
salt and pepper to taste
Heat oven to 350 degrees. Mix 1/3 cup flour, 1/2 teasthingy salt, 1/4 teasthingy pepper, 1/4 teasthingy garlic powder and 1 teasthingy parsley. Coat meat with the flour mixture and place in a Dutch oven. Brown it on all sides in a little oil. Add the broth, wine and any remaining flour mixture and stir. Cover and bake the roast for about 1 1/2 hours. Add the vegetables and bake for another hour. A delicious old-fashioned meal.
Venison Roast
(Use sirloin tip or round)
For a really tasty, tender roast, bake only to the point of being rare or medium. More than this could cause the roast to be a little dry or tough. The best way to judge the doneness is with a meat thermometer. Rare 130-135; medium rare 135-140; medium 140-145 degrees.
First brown the roast on all sides in a little hot oil. Season the roast with a combination of celery salt, coarse ground pepper and garlic powder.
Place the roast on a rack in a baking pan. Lay several thin strips of bacon or fresh side over the top. Roast at 425 degrees for about 15 minutes per pound of meat.
Stir Fried Venison Strips
1/2 cup soy sauce
2 tablesthingys minced onion
1 clove garlic, minced
1 tablesthingy brown sugar
1/4 teasthingy pepper
1/8 teasthingy ginger
1/8 teasthingy hot pepper flakes
1/4 cup beer
2 pounds venison steak, thinly sliced
2 tablesthingys peanut oil
Combine the first eight ingredients to make a marinade. Put the venison strips in a large Ziploc bag and add marinade. Put the bag in refrigerator for several hours, turning occasionally.
Heat the oil in a large deep skillet or wok. Drain the venison. When oil is hot, put about 1/4 the venison in and stir fry over high heat for 2 to 3 minutes, until just done. Remove with slotted sthingys to hot platter and fry the remaining meat in batches.
Great as an appetizer or main course.
Venison Strips
1/2 cup soy sauce
2 tablesthingys minced onion
1 clove garlic, minced
1 tablesthingy brown sugar
1/4 teasthingy pepper
1/8 teasthingy ginger
1/8 teasthingy hot pepper flakes
1/4 cup beer
2 pounds venison steak, thinly sliced
2 tablesthingys peanut oil
Combine the first eight ingredients to make a marinade. Put the venison strips in a large Ziploc bag and add marinade. Put the bag in refrigerator for several hours, turning occasionally.
Heat the oil in a large deep skillet or wok. Drain the venison.
Venison Tenderloin
Beginning with about a 3 pound tenderloin section, trimmed and dry, mix:
4 Tbs. lard, beef suet or peanut oil
2 cloves garlic, crushed
2 tsp. new, fresh onion powder
1 tsp. salt
1/2 tsp. powdered thyme
1/2 tsp. powdered bay leaf
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
Put all ingredients into sauce pan heat to about 150 degrees - just enough to wake up the sleeping flavors. Allow to cool and rub the meat thoroughly with the mixture.
Fire up the grill for roasting - 350 degrees. White oak and hickory for smoke. Sufficient fuel for a couple of hours of cooking at 350.
Baste the loin again and put it on the grill. Place a drip pan under the loin to catch the drippings. Baste about every 15 minutes until all the baste is used.
In about 1 1/2 hours, check the internal temperature with your handy thermometer. Remove from the grill when the center reaches 145 degrees. Let it rest while you de-glaze the drip pan with water. Reduce the liquid to 1/2 and add 1/4 cup sliced mushrooms. Simmer and season.
Slice the loin thinly across the grain. It should be so tender and juicy that you may want to save the gravy for later.
Bacon Wrapped Deer Tenderloin
1 lb Bacon
2 lbs Deer Tenderloin
1 cup Favorite Marinade
Black pepper
Onion powder
Garlic powder
To prepare, cut meat in 1-inch pieces.
Soak meat in marinade for 30 minutes in refrigerator.
After marinating, wrap a strip of bacon around each piece of meat starting at one end and working to the other.
Stick toothpicks in each end.
Lay on grill, sprinkle seasoning and turn as needed.
When bacon is done, meat is done.
Venison Tenderloin Appetizers
1 1-1/2 to 2 pound venison tenderloin
1/2 c Red wine
2 tb Olive oil
1 1/2 tb Worcestershire sauce
1 ts Dried whole thyme
3/4 ts Onion powder
1/2 ts Cumin seeds
1/4 ts Pepper
1/8 ts Ground cloves
1/8 ts Garlic powder
Remove any white membrane surrounding tenderloin. Tie tenderloin with string, if necessary, to hold pieces of meat together. Place tenderloin in a shallow dish. Combine wine, oil, and Worcestershire sauce; mix well. Add thyme and remaining ingredients, mixing well. Pour over tenderloin, and cover tightly. Refrigerate 8 hours, turning meat occasionally. Remove tenderloin, reserving marinade. Place on a rack in a roasting pan; insert meat thermometer.
Bake at 425 degrees F for 30 minutes or until thermometer registers 160 degrees F (medium), basting occasionally with marinade. Allow meat to stand 10 minutes. Slice thinly with an electric knife. Serve with party rolls, mustard, and mayonnaise. 15 appetizer serving.
Deer in Beer
2 pound chunk of deer meat
1/4 tsp salt
1/4 tsp black pepper
2 cans beer (your favorite)
1/2 cup brown sugar
2 tbsp molasses
Place meat in a large bowl and pour beer over it. Cover and marinate in refrigerator overnight.
Next, remove venison and pat dry, then pour beer, sugar and molasses in sauce pan and cook over medium heat, stirring it until sugar dissolves.
Sprinkle meat with salt and pepper and place in a large heavy skillet, then pour the beer mixture over it. Cover with a lid and bring to a boil, then reduce heat and simmer for 1 1/2 hours, or until tender.