Traverse City Record-Eagle

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  • Douglas Tesner

    Slow Cooker
December 6, 2009

Readers share venison recipes

The 2009 firearm deer season is in the books. And you had to be pretty skilled (or lucky) to get a deer this year.

"For a variety of reasons, the harvest was down," said Rich Earle, a wildlife biologist with the Michigan Department of Natural Resources.

The DNR doesn't have exact numbers because many of the deer-check stations were closed this year due to budget cuts, Earle said. That's usually how the DNR gets its statistics for number of deer killed, he said.

Instead, relying on conversations and the general impressions of area hunters, Earle said people were "seeing fewer deer and deer hunters." The weather was warm, meaning deer didn't need to eat as much, and a Sunday opening day also cuts into the numbers, he said.

But, if you did get a deer, or if a generous friend gave you some venison, readers are here to help. Following are some tried-and-true recipes they submitted.

The Rev. Eugene Baughan opts for slow-cooking his bounty, with a few vegetables and some healthy brown rice. Others opt for ethic twists, snacks and even mincemeat.

Slow Cooker Saucy Venison Steak with Rice

1 lb. venison steak, tenderized

1 can (14.5 ozs.) Italian diced tomatoes

1/4 t. minced dried garlic

1/2 c. chopped green pepper

3/4 c. chopped onion

1/4 t. red pepper flakes

1 c. beef broth

1 c. instant brown rice

Cut venison into strips approximately an eighth inch by one inch.

Place all ingredients except brown rice into a slow cooker. Cook at medium for four hours. Add brown rice and continue to cook for another hour.

Serves 4-5 people.

-- Rev. Eugene Baughan

Easy Spanish Rice With Venison

1 lb. ground venison

1 small onion, chopped

1 c. uncooked Minute Rice

1 c. water

3/4 t. chili powder

1/8 t. garlic powder

1 c. tomato sauce

1 c. salsa

Cook ground venison until browned; breaking up large chunks; drain off any liquid. Add chopped onion and uncooked Minute Rice to venison; saute for 5 to 10 minutes or until onions are slightly tender. Add remaining ingredients and heat to boiling. Reduce heat to low. Cover and simmer 30 minutes or until rice is tender, stirring occasionally.

-- Kaeko Weaver, Central Lake

J. Scott Stenman of Rapid City hunts on family land in Tustin. He got a small deer this year. He says this is his "famous" recipe.

"It is simply indescribable how the tastes complement each other," he said.

Venison Enchiladas

Venison roast

1 pkg. taco seasoning with water, according to package

Corn tortillas

Oil

2 cans enchilada sauce

Mexican-style cheese

First, to make shreddable venison, brown a roast and put in in a slow cooker, adding a pack of taco seasoning and pouring appropriate water over it (according to the package). Cook and let cool enough to hand-shred it into a pot.

Add a half-can of enchilada sauce and warm.

To soften corn tortillas, heat a frying pan of oil and dip shell into it a few seconds on each side. Place tortilla on a paper-towel-lined plate, put another paper towel on top of the tortilla, and use another plate or pan to lightly press out the excess oil.

Dip tortilla into remaining half of enchilada sauce, put flat on plate, add scoop of venison filling and some cheese. Roll, and add to cooking pan. (It is helpful to have two people, as the roller will have sauce-soaked hands for the duration.)

When all enchiladas are complete, pour the other can of sauce over enchiladas and add more cheese to top it off.

Bake at 325 degrees until serving temp (170 degrees internal temp, usually about 20-30 minutes or until cheese is melted and bubbling around edges).

Serve with Spanish rice, refried beans and nacho chips.

Notes:

n A can of refried beans could be added as filler to the warming, shredded, venison mix for large groups to "stretch it out."

n Though everyone I know of has liked these after trying, I always make an appropriate number of cheese enchiladas, just in case someone doesn't want venison. However, after someone has tried these, you'll find the cheese enchiladas unnecessary.

n Add a jar of salsa to a 4-cup serving of cooked white rice and warm for easy, homemade Spanish rice.

-- J. Scott Stenman

Loretta Alberts of Cedar says "This recipe has never failed me."

Sweet and Sour Venison

Venison steaks or chops

6 T. olive oil

1&1/2 t. salt

1&1/2 c. brown sugar

2 t. dry mustard

2 T. vinegar

Combine all ingredients except venison. Place steaks or chops in baking dish and cover with sauce. Cover and bake at 350 degrees, basting occasionally for one hour or until tender.

-- Loretta Alberts

Paula Brousseau of Bellaire shares this recipe that uses any ground venison, plus two more recipes.

Mincemeat

2 lbs. cooked venison, chopped in food grinder

4 lbs. chopped apple

2 lbs. raisins

4 c. either brown or white sugar

3/4 c. chopped suet or butter

1/2 t. cloves

1 t. mace

2 t. salt

1&1/2 t. cinnamon

Cider

Add cider to cover mixture. (If cider isn't available, use fruit juices, or water with 1/2 c. vinegar. Sweet fruit juices reduce the amount of sugar required.)

Cook very slowly, until all the fruit is tender, about one hour.

This will keep indefinitely if put in fruit jars.

-- Paula Brousseau

Teriyaki Venison

2 lbs. venison loin

1 (10-oz.) can concentrated beef consomme, undiluted

1/3 c. soy sauce

1 t. salt

2 T. lemon juice

2 T. brown sugar

1/4 c. chopped green onions, with tops

1 clove garlic, crushed

Slice loin diagonally into 1/4-inch thick strips. In medium bowl, combine beef consomme, soy sauce, salt, lemon juice, brown sugar, onions and garlic. Add meat and toss to coat.

Refrigerate overnight.

Drain the meat and broil meat four inches from heat until tender, about two to three minutes.

Serve with rice. Makes 6 to 8 servings.

-- Paula Brousseau

Venison Crackers

1 piece venison tenderloin

1 c. crushed saltine crackers

1 pkg. dry onion soup mix

1 egg beaten with 1 T. water

Slice meat very thin, about a quarter-inch. Mix cracker crumbs with dry soup mix. Beat egg with water.

Dip venison slices into egg and coat with cracker mix.

Fry in enough oil to cover bottom of skillet until venison is golden brown and crisp. Drain on paper towels.

Serve with rice or potato and vegetables.

-- Paula Brousseau

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