Bone-In Venison Chops, Rosemary Potatoes, Green Beans
We’ve got a new recipe for you. This is perhaps as simple as it comes. In fact, the most difficult part is finding a processor who will simply give you the cut you want. The cut we are speaking of is the Bone-In Backstrap. Surprisingly, I have found that most groups in the deer processing business aren’t cutting backstraps like this. We hope this has only been our experience and you are able to find these cuts at ease.
Ingredients:
1) 4 Bone-In Venison Backstrap Chops
2) Worcester Sauce
3) Salt
4) Pepper
5) Garlic Powder
6) Rosemary
Instructions:
1) Soak that chops in a Worcester marinade. The longer the better as far as we’re concerned.
2) Remove the chops and apply Garlic Powder to taste. (more…)
VENISON MEATLOAF
This recipe was shared with us by Sarah McCravey of Round Rock, Tx
Ingredients:
2 lbs of ground venison (works w/ fallow, axis, red deer, etc)
3/4 c. of saltine crackers, crushed
1 egg, beaten
1/2 onion, chopped
1/2 green bell pepper, chopped
2 T. of Worcestershire sauce
1/2 T. of mustard
1 t. of ketchup
2 tsp of Garlic Salt
2 tsp of black pepper
Glaze:
2 T of ketchup
1 T of brown sugar
(mix and place on top)
Directions:
Combine egg,cracker crumbs and mix with meat. Add worcestershire, mustard, onion,
bell pepper and spices. Place in greased pan and bake 1 hour in medium 350 degrees
oven.
1 lb. venison — serves 4 to 6
1.5 cups flour
1 tbsp season salt (tony chachere’s recommended)
1 tbsp coarse black pepper
1 tsp garlic salt
1+ cups pickled jalapeno juice (+ a handful of sliced japs)
vegetable oil (or peanut oil)
Slice meat and pound to 1/4″ thickness using syran wrap over meat to avoid sticking. Marinate meat in jalapeno juice for atleast 10 to 15 mins (longer for more intense flavor)…
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