133659 venison sauce puck Recipes

venison steak, butter, seasoning salt (i used lowery s), onion (sliced thin), mushrooms (sliced in a bottle)

venison sirloin or 2 lbs round steaks, 1 inch thick, bacon fat or 1/4 cup other fat, garlic clove, crushed, onion, minced, water, bay leaf, tart fruit juice , cranberry or 1 cup apple, peppercorns, salt, butter, flour, sour cream

venison roast or 5 -7 lbs venison loin or 5 -7 lbs venison sirloin or 5 -7 lbs venison shoulder (reserve pan juices for gravy), garlic , cut into slivers, bacon, chopped fine, olive oil, fresh ground pepper, dry red wine, bacon, flour, beef broth, salt and pepper

burgers, venison meat, cut into 1-inch chunks, partially frozen, fatty pork butt, cut into 1-inch chunks, partially frozen, unsalted butter, diced onion, diced button mushrooms, salt, plain greek yogurt, worcestershire sauce, coarsely ground black pepper, sauce, mayonnaise, steak sauce, worcestershire sauce, lime juice, sandwich fixings, softened butter , or as needed, hamburger buns, split, salt, pepper jack cheese, thick) slices tomato

venison, liquid smoke, a-1 steak sauce, worcestershire sauce, fresh ground pepper, salt, onion powder, garlic powder, soy sauce, whiskey , i like seagram s 7 (optional)

venison roast , slit down the middle to form an envelope, garlic cloves, slit lengthwise into 2mm strips, bacon , strips preferably streaky, beef stock, olive oil, ground roasted coriander, ground nutmeg, fresh ground black pepper, salt, brown sugar, lemon juice, red wine, sun-dried tomato, chopped, balsamic vinegar, kalamata olive, pitted and chopped, feta cheese, crumbled

venison, suet, green apples, brown sugar, golden raisin, raisins, candied citron peel, candied orange peel, candied lemon peel, ground cinnamon, nutmeg, grated, sea salt, cider vinegar, water, rum, bourbon

venison tenderloin, cleaned and frozen solid, canola oil, to cook, super thinly sliced shiitake caps, truffle oil , to drizzle, fleur de sel and fresh cracked coarse black pepper, chopped chives

venison medallions , about 8 oz each, salt, freshly ground black pepper, olive oil, unsalted butter, minced shallots, balsamic vinegar, celery root-pear puree , recipe follows, celery root, peeled and cut into 2-inch pieces, pears, peeled, cored , and cut into 1-inch pieces, unsalted butter, dry white wine, heavy cream, nutmeg, salt, freshly ground black pepper

venison flank steak ., kosher salt, plus more for seasoning, fresh ground black pepper, plus more for seasoning, canola oil, white onion , thinly cut julienne, fire roasted red bell pepper, peeled, seeded and cut julienne, ground cumin, flour tortillas, store-bought or homemade, shredded monterey jack cheese, lime

venison cut into 1 inch cubes - or beef or lamb, garlic fine chopped, onions medium diced, carrots medium diced, celery medium diced, dry white beans ( soak overnight ), ripe tomatoes, large diced, ale, red or brown or porters or stouts, veal or beef stock, bay leaves, rosemary fine chopped, salt and pepper to taste, roux ( equal parts of butter and flour mixed together )

venison , beef or pork cubes, salt & pepper to taste, canola oil, divided, onions, chopped, carrots, chopped, stalk celery, chopped, serrano chile, chopped, garlic, chopped, canned chipotle in adobo, chopped, chili powder, mexican oregano, ground cumin, garlic powder, ground coriander, hot red pepper flakes, water, dark beer, diced tomatoes, beans of your choice, drained and rinsed (i used 1 red bean, 1 black bean)

venison or beef chunks, pioneer brown gravy mix, favorite home style thick brown gravy mix, cold water, carrots (chopped ), potatos (peeled and chopped ), onion (peeled and slivered), bay leaf, butter or margarin, flour to roll meat in, salt and pepper, garlic powder, water to cover

venison tenderloin, cut into 1 1/4-inch cubes, dry red wine, canned no-salt-added beef broth, undiluted, chopped fresh rosemary, chopped fresh thyme, coarsely ground pepper, minced garlic, olive oil, fresh beets (including greens), vegetable cooking spray, reduced-calorie margarine, salt-free lemon-pepper seasoning, lemon juice

ground venison or 1 lb ground beef, shell pasta, taco seasoning, tomato sauce, black olives, sliced, cheddar cheese, shredded, fritos corn chips or tortilla chips, for dipping

bacon , cut into 1/2-inch pieces, boneless venison steak or 1 lb boneless sirloin steak, 3/4 inch thick, seasoning salt, pepper, beef broth, dijon mustard, dried thyme, green onion, sliced

white potatoes cubed, sweet potatoes cubed, carrots coarse cut up or use whole baby carrots, onion chopped, head of garlic peeled, celery coarse chopped, green bell peppers coarse chopped, fresh chopped parsley, kernel corn, frozen green peas, venison ( or beef ) meat cut up/cubed ( marinade in red wine overnight if desired to tenderize meat ), water or beef broth, hickory smoked barbecue sauce ( tomato based ), salt and pepper to taste, flour to thicken gravy