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Italian Venison Soup
8 servings
INGREDIENTS:
1 pound ground venison
1 onion, chopped
1 14oz. can stewed tomatoes
2 8oz cans tomato sauce
3 cups water
1 tablespoon minced garlic
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon ground black
pepper
1 15oz. can pinto beans
1 15oz can green beans
1 carrot, chopped
1 zucchini, chopped
1/2 16oz. package fusili
(spiral) pasta
DIRECTIONS:
1. Brown venison, onion, and garlic over medium heat until meat is no longer pink. Add tomatoes, tomato sauce, water,
and spices. Bring to a boil, and then simmer for about 30 minutes.
2. Stir in beans, carrot, and zucchini. Simmer soup for 90 minutes.
3. Add pasta, and cook until tender.
4.Top individual servings with grated cheese, and serve.
Grilled Venison Filet Mignon
4 servings
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INGREDIENTS:
2 pounds venison tenderloin
cut into 2 inch chunks
1 quart apple cider
1 1/2 pounds thick sliced bacon
2 12 oz. bottles Quality Hickory barbecue sauce, of your choice
DIRECTIONS:
1. Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate
for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks,
cover, and refrigerate for 2 to 3 more hours.
2. Preheat an outdoor grill for high heat. Charcoal is best, but gas will do. Remove meat from the refrigerator, and
let stand at room temp. for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure
with toothpicks.
3. Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The
bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20
minutes. The slower, the better.
North Woods Beef N' Beer Casserole*
Ingredients:
4 SLICES THICK CUT BACON (SLICED ABOUT 1/2 THICK IN STRIPS)
1 - 1 1/2 LBS. VENISON STEAK CUBED Beef can Be Used instead
1 TBS EXTRA VIRGIN OLIVE OIL
2 TBS BUTTER
2 TBS FLOUR
1 12OZ. BOTTLE RED BEER (LIKE KILLIANS)
1 CAN 4OZ. CANNED MUSHROOMS
5 GREEN ONIONS (GREEN PARTS TOO - SLICED ABOUT 1/2 THICK)
1 SMALL ONION DICED
1 TSP SALT
1/2 TSP BLACK FRESH GROUND PEPPER
1 TBS CHOPPED SWEET BASIL
1 TBS PARSLEY FLAKES
2 LG CLOVES GARLIC (SLICED THIN)
1 TBS SUGAR
1 CAN 14.5 OZ. BEEF BROTH
1 TBS CIDER VINEGAR
EGG NOODLES OR RICE
PREHEAT OVEN TO 300F. FRY BACON IN SKILLET REMOVE AND DRAIN RESERVING 1 TBS OF FAT AND RETURN FAT TO PAN. ADD OLIVE OIL
TO FAT AND SAUTE' BEEF IN THE FAT & OIL MIXTURE UNTIL BRONED. REMOVE BEEF ONLY LEAVING OIL AND PUT BEEF & BACON IN
A LG CASSEROL DISH STE ASIDE.
FOR THE ROUX: TURN THE HEAT ON OIL MIXTURE TO VERY LOW. ADD BUTTER TO SKILLET AND MELT. PLACE FLOUR AND 1/3 CUP OF BEER
IN A TIGHT CAPPED CONTAINER, SHAKE UNTIL MIXTURE IS SMOOTH (WATCH THAT LID DOES NOT BLOW OFF FROM PRESSURE). GRADUALLY ADD
FLOUR MIXTURE TO OIL TO MAKE ROUX. THEN GRADUALLY STIR IN THE REST OF THE BEER.
PLACE MUSROOMS, GREEN ONIONS, ONIONS, SALT, PEPPER, BASIL, PARSLEY, & GARLIC INTO THE CASSEROL DISH WITH THE MEAT
AND STIR TO MIX. SPRINKLE THE SUGAR ON TOP. POUR ROUX OVER THE INGREDIENTS IN THE CASSEROLE DISH THEN THE BEEF BROTH.
COVER CASSEROLE DISH AND PLACE IN THE OVEN @ 300F. COOK FOR 2 - 3 HOURS CHECKING OCCASIONALLY. STIR ABOUT ONCE EVERY HOUR.
IF IT SEEMS DRY YOU CAN ADD A LITTLE MORE BEER OR WATER TO THE CASSEROLE.
LAST REMOVE CASSEROLE FROM OVEN AND STIR IN THE VINEGAR, THEN SERVE OVER EGG NOODLES OR RICE OR JUST ENJOY BY ITSELF.
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