Venison Steak Marinade
1-1.5 lbs sliced venison steak, about 1/4" thick
1/4 C pineapple juice
1/2 C low sodium soy sauce
1/4 C olive oil
1/4 C minced onion
1/2 a clove of garlic crushed
1 T sugar
Combine the ingredients in a Glad "Stand & Zip" plastic bag. Mix well.
Add meat slices individually so that the marinade reaches all sides of the
meat. Close the bag, minimizing the air in it. Knead the
bag periodically to make sure the meat is saturated and in contact with the marinade. Let it
marinate for 3 hrs. or overnight (refrigerated).
meat in a frying pan under low to medium heat (rolling boil of the juices),
turning frequently until the juices congeal to a thin paste. Turn off
the heat and coat each piece of meat with the congealed liquid as it is
removed. Any extra paste is scooped out and placed on the meat.
The rest of the marinade may be added to the pan and boiled a several
minutes to be used as a gravy. Serve with brown rice, white rice, or
Dumplings for Venison Stew
1 C sifted flour
1 1/2 t baking powder
1/2 t salt
1 T olive oil
1/3 C milk (skim works fine)
1 egg, beaten
Sift together in a bowl: flour, baking powder, and salt. Blend in oil
until the mixture is crumbly. Pour in milk, then add egg. Mix
only until flour is dampened (the dough should be lumpy). Drop by
spoonfuls on top of boiling stew. Cover tightly and steam (simmer) 12
min. without removing cover. Enjoy your stew!
1 lb. venison steak cut into slices 3/8"
2-4 garlic cloves diced
1 1/2 C beef broth
1 C sliced onion
2 green peppers cut in strips
2 T corn starch
1/4 C water
1/4 C soy sauce
2 large tomatoes cut in 8ths
Sprinkle venison with paprika and brown. Add the garlic cloves and
beef broth. Simmer 30 min. Add the onion and green pepper and
cook 5 more minutes. Blend the corn starch, water, and soy sauce and
cook until thickened (about 2 min.). Add the tomatoes and allow them
to heat thoroughly.
1/4 C liquid smoke
1 1/2 C low sodium soy sauce
3/4 C dark brown sugar
1.5-2 lbs venison steak trimmed of all fat and gristle
Mix the ingredients, stir, and let stand while you cut up your meat.
Cut the meat into strips no more than 1/8" thick and a maxim of 1" in.
wide. If the meat is partially frozen it is much easier to cut it into
thin strips. Marinate the meat with the sauce mixture in a Glad "Stand
& zip" plastic bag overnight. Squeeze the air out of the bag as you
close it, and knead the bag several times to make sure that all the meat has
had good contact with the liquid.
Dry the meat in a
dehydrator or the oven to a firm leathery consistency, but not crisp.
If the oven is used, set the thermostat at the lowest temperature, no more
than 150 Deg. Store the jerky for long periods in the freezer.
1 lb. venison stew meat
2 cloves garlic chopped
1/2 t salt
1 t beef soup base
1/4 t pepper
1 t Worcestershire sauce
1 t lemon juice
2 or 3 bay leaves
4 C hot water
About 3 medium carrots sliced
2 or 3 potatoes cut up
1 C celery diced
1 C frozen peas
1 C lima beans (optional)
Brown the venison on all sides with the garlic in hot oil.
Add salt, pepper, W. sauce, lemon juice, bay leaves and 2 C hot water.
Cover and simmer 2 hrs. with occasional stirring. Remove bay leaves,
add 2 more C water, potatoes, carrots, and celery. Continue cooking
(simmer) 20 min., during which time mix up the dumpling dough. Then
add the peas to the stew and prepare thickening by mixing 1/4 C flour and
1/2 C water until smooth. Add the mixture in small portions at a time
to the boiling stew with stirring until the desired thickness is obtained.
Taste at this time to see if more beef soup base is required. See the
dumpling recipe for the conclusion.
We hope these recipes help you enjoy your venison. In addition to these recipes we use ground venison in any
recipe in place of hamburger. Also cooking a venison roast
along with carrots, potatoes, and onions in a small cooking
bag in the oven as you would a beef roast is very tasty.
Alternatively, when the roasting is done in a slow cooker with cooking time
the same as beef the results are excellent.