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Cut fresh venison hams, shoulders and loins into bone-
less steaks, removing as much fat and fascia (everything white)
as possible. Cut 1/2 to 3/4-inch thick; some will be medallion
size. Rinse, wrap securely and freeze as you would any meat.
Be sure to freeze even the meat you want to use in the next
couple of days, since the freezing and careful trimming rid the
meat of its wild taste.
Thaw and soak steak in cold water for about 5 minutes;
drain. No matter what recipe we follow, we always start by
sprinkling meat with Adolph's unseasoned meat tenderizer and
piercing it. Adolph's has papaya, some tenderizers do not.
If we don't want to grill or fry steaks, we put in
crock-pot in the morning. Put about 2 pounds meat pieces
(tenderized), mixed with 1 can mushroom soup, 1 envelope dry
onion soup, 1 cup canned or sauteed mushrooms and 1/4 to 1/2
cup red wine (optional). Cover and cook on low 8 to 12 hours
or high 4 to 6 hours. May thicken with a flour paste toward
end of cooking, if desired. May double recipe to serve 8.
Serve over rice or noodles. You will have to tell people that
it is venison. Tastes just like beef.
Marinades: We usually marinate venison and let it sit
in refrigerator all day to cook at night. Because the Adolph's
tenderizes the meat more quickly, meat soaked longer than 24
hours will get mushy.
Easiest: Just buy McCormick's meat marinade and follow
the instructions on the package. We usually use 1/2 the
powder, but all the rest of the ingredients listed on package,
as it is very spicy.
Basic: 1/2 cup cider vinegar, 1/2 cup oil, 2 cloves
garlic and 2 tablespoons salt. Mix with enough water to cover
Beer Marinade: Stir 1/2 cup oil into 1 1/2 cups beer.
Add 1 clove garlic, 2 tablespoons lemon juice, 1 tablespoon
sugar, 1 teaspoon salt and 3 cloves. Different and yeasty.
Charcoal (to cook): Grill prepared steaks as you would
any meat, using leftover marinade to baste. Make sure meat is
cooked all the way through.
Pan-Fry: Place flour on wax paper. Gently pound flour
into marinated venison with edge of saucer. This makes them
larger and thinner. Fry in medium hot skillet with just enough
melted margarine to keep them from sticking. Takes about 5
minutes per side, depending on thickness. They should be
golden brown and slightly crispy.

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