Beefvenison Stew Ll Bean Cookbook Recipes

QUICK FIX BEEF BURRITO SKILLET RECIPE

Steps:

• Brown meat in large nonstick skillet on medium high heat; drain. Add seasoning mix, beans, salsa and water; stir. Bring to boil. Simmer on medium low heat 5 minutes. Stir in tortillas; top with cheese. Cover; let stand 5 minutes or until cheese is melted. Top with sour cream and onions.

VENISON MARINADE RECIPES RECIPE - (4.5/5)

Steps:

• VENISON MARINADE RECIPE #1: Mix marinade ingredients together in a large resealable bag. Add venison and let sit in the marinade for at least 4 hours, overnight is best. Here's another deer meat marinade along the same lines as the one above: VENISON MARINADE #2 2 cups homemade soy sauce 1 cup homemade brown sugar, packed 1 TBS homemade worcestershire sauce 1 TBS homemade garlic powder 1 TBS homemade onion powder 1/4 cup canola oil 1/4 tsp black pepper 1/2 tsp ginger Mix all ingredients well and place in a resealable plastic bag. Add meat and marinate for a minimum of 4 hours; overnight is best. VENISON MARINADE RECIPE #3 1/2 cup homemade vinegar 1/4 cup homemade ketchup 1/4 cup canola oil 1/4 cup homemade worcestershire sauce 1 TBS homemade garlic powder 1 TBS homemade onion powder 1-1/2 tsp ground mustard 1/2 tsp kosher salt 1/2 tsp freshly ground black pepper Whisk ingredients well and pour into a large resealable bag. Add deer meat and marinate overnight. Drain well. Broil venison 3 to 4 inches from the heat for 4 minutes. Turn; baste with reserved marinade. Broil 4 minutes longer, basting often, or until a meat thermometer reads 160 degrees for medium or 170 degrees for well-done. VENISON MARINADE RECIPE #4 Marinade 1/2 cup Madeira wine 1/2 cup white sugar 1/2 cup fresh lemon juice 2 TBS freshly ground black pepper 1 TBS homemade garlic powder 1 TBS homemade onion powder 2 bay leaves 2 venison tenderloins 6 oz prosciutto Whisk together the first 7 (marinade) ingredients. Place in a large resealable bag. Add the meat and marinate overnight - A Must. PREHEAT oven to 400 degrees. Remove meat from the marinade and pat dry. Wrap with prosciutto and place in a baking dish. Bake for approximately 30 minutes or until a thermometer reaches 150 degrees for medium-rare. Cook longer to achieve a well-done tenderloin. VENISON MARINADE #5 1 onion, chopped 1 tsp garlic 1 tsp ground ginger 3/4 cup canola oil 1/4 cup soy sauce 4 TBS honey 2 TBS red wine vinegar VENISON MARINADE #6 1/4 cup green onion, chopped 2 TBS fresh lime juice 2 TBS soy sauce 1 TBS ginger, grated 1 TBS brown sugar, packed 1 jalapeno pepper, seeded and chopped 3 garlic cloves, chopped VENISON MARINADE #7 1 cup honey (white sugar works also) 1 cup green bell pepper, chopped 1 cup canola oil 1 onion, chopped 1 cup soy sauce Following are some more venison recipes for marinating. Tender results. VENISON MARINADE #8 1/2 cup beef broth 1/3 cup soy sauce 1/4 cup canola oil 3 TBS lemon pepper 2 TBS fresh lemon juice 2 garlic cloves, minced VENISON MARINADE #9 1 cup beef broth 1 TBS A-1 steak sauce 1 tsp worcestershire sauce 3 TBS soy sauce 1 TBS canola oil 1 tsp balsamic vinegar 1/2 tsp oregano pinch dry mustard 2 tsp onion powder 2 cloves garlic, minced 3 fresh basil leaves 1 fresh chile pepper, chopped kosher salt and freshly ground black pepper to taste VENISON MARINADE #10 1 bottle zesty Italian dressing 2 TBS Cajun seasoning VENISON MARINADE #11 1/2 cup soy sauce 1/3 cup onion, grated 1/4 cup water 2 TBS white sugar 1 tsp ginger, ground 1 clove garlic, minced VENISON MARINADE #12 3 TBS canola oil 1 TBS fresh lemon juice 1 TBS worcestershire sauce 1 TBS soy sauce 2 tsp garlic, minced 1/2 tsp ground black pepper VENISON MARINADE #13 1/4 cup teriyaki sauce 1/4 cup soy sauce 1/4 cup honey 1/4 cup water 1/4 cup drinkable sherry 1/2 tsp baking soda 1/2 tsp garlic, minced 1/2 tsp ground ginger 1/2 tsp dry mustard 1/2 tsp cayenne pepper, or to taste VENISON, MUSHROOMS AND RED WINE 2 lbs venison cutlets 2 lbs fresh mushrooms, sliced 1/3 cup canola oil 6 oz can tomato paste 2 cloves garlic, minced 1 cup dry red wine (I use Merlot) flour for tenderizing kosher salt and freshly ground black pepper to taste While the canola oil is heating in a skillet, sprinkle the venison with flour and pound with a mallet. Now add the venison to the hot oil in the skillet and brown it. Drain on paper towels. Sauté the mushrooms and garlic in the same skillet and then put the venison back in the pan. In a bowl, mix the tomato paste with the wine and add to the skillet. Cover and simmer for 1/2 hour. Serve with rice, mashed potatoes, or noodles. Lovely and savory venison recipe to impress the family. This is a great collection of venison marinade recipe.

BEEF BONE GRAVY RECIPE

Steps:

• In a hot oven (450-500F) roast all the bones for 15-20 minutes until sizzling and nicely browned. Place the browned bones and the fresh piece of shin in your largest stock pot and cover by at least half an inch with cold water or beef broth. Bring to boiling point, but never allow more than the most tremulous simmer. Patches of dirty grey-brown bubbles (scum!) will appear on the surface. Skim these off with a spoon. When the only scum appearing is a clean white colour, you can stop skimming. Now add the vegetables, washed and cut up into chunky pieces, and the herbs. Bring back to your slow, tremulous simmer, and cook for 4-5 hours minimum, ideally 6 or 7. (Remove the shin after 3 hours if you want to eat it - delicious cold and dressed with a mustardy vinaigrette). Strain the stock into a clean pan or large basin. Discard the vegetables and bones (feed both to the dog if you like). Leave the stock in a fridge or cool place, ideally overnight, so the stock turns to jelly and the fat sets hard on the top. Carefully remove all the fat and discard. Warm up the stock over a gentle heat, so it liquifies completely, then strain it carefully through muslin or a cotton cloth. Transfer to a clean heavy-based pan of at least 4 litres capacity, add the wine, and boil hard to reduce. As it becomes darker and more concentrated, taste regularly. It will taste like it needs salt but don't be tempted to add it yet as it will get much too salty as it reduces. Stop when you have a rich, concentrated beefy sauce that is lightly syrupy but not too sticky. Only at this point should you season, to taste, with salt. You can keep this sauce, chilled as a jelly, in the fridge for up to a week. To serve it with the beef, gently warm it until not quite boiling, and 'refresh' with a few drops of new wine, before serving. You can also add the deglazed pan juices from the roasting tray, but make sure they are not too salty, and not too fatty, or they will spoil all your hard work.

VENISON STEW I

Steps:

• In a skillet, deeply brown the meat in oil. Add onions, garlic. Worcestershire sauce, bay leaf, oregano, salt, and water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
• Add potatoes and carrots; cook until tender.
• Combine flour and water. Stir into the stew. Remove bay leaf before serving.

VENISON STEW WITH DRIED CHERRIES RECIPE

Steps:

• Pat the venison dry with paper towels. Combine the flour, salt and pepper in a ziplock bag add the venison chunks, and shake to coat the meat evenly. In a large skillet over medium-high heat, heat the oil, then brown the meat in batches; transfer to the slow cooker. Add the onions to the skillet and cook, stirring, just to brown slightly on the edges, about 3 minutes; transfer to the cooker. Add the wine to the skillet, bring to a boil, and cook, scraping up any browned bits stuck to the pan, until the wine has thickened slightly, 1 to 2 minutes. Pour into the cooker. Add the potatoes, carrots, parsnips, celery, orange, juniper berries, garlic, cherries, broth, and brandy to the cooker; stir to distribute evenly. 2. Cover and cook on LOW until the venison is tender enough to cut with a fork, 8 to 9 hours. Stir in the vinegar, season with salt and pepper, and serve hot.