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READ CARNEY'S VENISON 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 game. 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |