"Getting back to simple home cooking"
Peking Venison Medallions
These steaks are really good and so very easy. Normally I brown meat before putting it into a slowcooker but this recipe works fine without browning first. This recipe can be used for elk also.
2- 3 lbs. venison steaks or cutlets, cut into medallions.
1/2 c. soy sauce or Bragg's Amino's
1/4 c. brown sugar
1/4 c. ketchup
1 tsp. ground ginger
2 cloves garlic, minced
Spray 3 qt. slowcooker. Add venison. Mix together remaning ingredients and pour over venison medallions. Stir to coat. Cover. Cook on low for 4-6 hours. In my slowcooker it takes about 4 1/2 hrs.
Variations: Remove medallions and keep warm. Thicken sauce on stove with a little cornstarch (cook and stir til thick) and add back to medallions. Pour over stirfried veggies and rice.
Fried Game Heart
My mom's favorite part of the deer has always been the heart. This recipe too, can be used with any big game heart.
1/4 c. flour
1/4 tsp. salt
1/4 tsp. pepper
1 deer heart, sliced 1/4" thick
butter
olive oil
On a sheet of waxed paper, mix together flour, salt and pepper. Dip heart slices in flour mixture, turning to coat.
In skillet heat butter and olive oil. Fry heart slices until browned on both sides and cooked thru.
For more tender slices, brown lightly on both sides then put into a crockpot on low for 6-8 hrs.
To make a gravy, just add 1 can of cream of mushroom soup to fryings along with a couple tablespoons of milk. Stir til hot. Spoon over browned slices.
VARIATION: My mom also cubes the heart, cooking it the same way as above. Mixes it with gravy and serves it over noodles or rice. Kinda' like beef tips over noodles.
If you want the most awesome breakfast sausage then try my recipe for Venison Breakfast Sausage. No one will know it's venison and there's no pork in it.
It freezes well too. I've included it in "Mom's Home Cookin".
TIPS
All recipes calling for venison will also work for deer, antelope, elk and moose.
For tougher cuts of meat they may be cooked in a crockpot, marinated, ground for hamburger or sausage or pounded with a meat mallot.
Wild Potato Salad
Any leftover venison will work with this. This recipe dates back before the 1920's but is still just as good today.
1-2 c. cold, cooked venison roast, cubed (leftovers)
1-2 c. cooked red potatoes, cubed
1 sm. onion, diced
2 hard cooked eggs, cubed
1/2 c. celery, diced
1 green pepper, chopped
SAUCE:
2/3 c. mayonnaise
2 tsp. prepared yellow mustard
salt to taste
1/4 tsp. pepper
Mix salad ingredients in a large bowl. Mix sauce and pour over salad. Mix to combine.
Pheasant in Cream Gravy
This is my favorite way to prepare pheasant or partridge. My mom remembers her Aunt Ollie making this when she was just a little kid, some 70-75 years ago. My Great-Aunt Ollie insisted on making it with partridge, however.
2 pheasants or 4 partridge, cut up
1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
2 Tb. butter
2 Tb. olive oil
2 c. half & half
1 sm. onion, chopped
1/4 tsp. dried thyme leaves
Mix together flour, salt and pepper in a large ziploc bag.
Add pheasant pieces and shake to coat. Reserve 3 Tb. of seasoned flour, after coating pheasant, for gravy.
In Dutch oven, heat butter and oil over med. heat. Add pheasant pieces and brown on all sides. Brown pieces in 2 batches, if necessary. Remove pheasant from Dutch oven.
Remove Dutch oven from heat. Stir in reserved flour and mix into fryings. Add half & half. Cook over med./low heat, stirring constantly, just until mixture bubbles.
Return pheasant pieces to pan. Add thyme and onions. Gently mix to coat.
Cover and Bake at 300 degrees for 1 1/2 to 2 hrs. until pheasant is tender.