ADVERTISEMENT
- Real Recipes from Real People -

Recipe(tried): Venison

Misc.

I use the crockpot a lot for venison. You can put roasts, steaks, or chops in a crockpot and add cream of whatever soup (we especially like mushroom) and dry onion soup mix. I cook it on low for about 6 hours.

I also grill it--being careful not to dry it out.

You can also cook it like filet mignon, with bacon around it.

Just about any way you fix beef can be used for venison, you just need to be careful about drying it out because it doesn't have very much fat.


MsgID: 0045619
Shared by: Kim O.
In reply to: ISO: Venison Recipes
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  RisaG
2
  Kim O.
3
  Jill, KY
ADVERTISEMENT
Random Recipes
  • Eggs in Potato Hollows (Marlboro Country Cookbook)
  • EGGS IN POTATO HOLLOWS 4 cups cold mashed potatoes 1/2 cup crumbled crisp bacon or diced ham 1/4 cup minced or grated onion 1/4 cup chopped fresh herbs, optional (tarragon, dill, parsley, etc) 1/2 t. black pepper Baco...
  • Crunchy-Topped Blueberry Muffins (Candian Living)
  • Betty, I love the recipes in Cdn. Living Mag. I have a subscrption and also go to their site. Here is a recipe for "Crunchy-Top Blueberry Muffins", but the topping is sugar and Orange rind (zest). Perhaps it is the same ...
  • Biff-Burger Sauce (quantity recipe)
  • BIFF-BURGER SAUCE (quantity recipe) "Mahalak remembers workers at the Biff-Burger Drive-In Restaurant used to mix it in a 5-gallon container." 3 large cans ketchup (No. 10 cans, contains 115 ounces per can) 2 cups pr...
  • Christmas Spice Cutouts (food processor)
  • CHRISTMAS SPICE CUTOUTS 1/2 cup walnuts 2 cups all-purpose flour, divided use 3/4 cup light brown sugar, firmly-packed, divided use 1/2 teaspoon ground cloves 1/2 teaspoon ground ginger 1/2 teaspoon ground allspice 1/...
  • Spicy Tomato Sauce (Giada de Laurentiis recipe)
  • SPICY TOMATO SAUCE "The sauce known as all'arrabbiata or "in the angry style" - is made with hot red pepper flakes (and sometimes fresh chilies for an extra kick). I like to use the briny elements of olives and capers...
  • Barbecue Rum Ribs - rum, bown sugar, country ribs
  • I just tried this recipe ( Barbecue Rum Ribs ), and made the marinade BBQ sauce, I have to say it sure taste great. I wasnt sure what I was supposed to use for chili sauce, and I used Caption Morgan...
ADVERTISEMENT
  • Beef Sukiyaki Noodles
  • BEEF SUKIYAKI NOODLES 1/2 pound dried fettuccine 1/4 cup plus 2 tablespoons soy sauce 1/4 cup plus 2 tablespoons sake 1/4 cup plus 2 tablespoons water 2 tablespoons sugar 2 tablespoons vegetable oil, divided use 3/4 p...
  • Cuban Black Bean Stew with Rice
  • CUBAN BLACK BEAN STEW WITH RICE 1 1/2 cups uncooked long-grain white rice or brown rice 1 tablespoon olive oil 1 medium red onion, chopped 1 garlic clove, minced 1 red bell pepper (ribs and seeds removed), chopped 2 c...
  • Cupcake Cafe Long Island Crullers
  • LONG ISLAND CRULLERS 4 cups sifted all-purpose flour 1 tablespoon baking powder 1 tablespoon ground nutmeg 1 1/2 teaspoons salt 2 eggs plus 1 extra...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Venison
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!