Almost BBQ venison

I'm LOVING having this fresh venison in my freezer! We took the two front quarters and made burger with it. It only made 5 pounds, but since I mix it half and half with ground turkey, it goes a long way. Last night, though, I sliced one of the roasts (while still partially frozen to make that job TONS easier) and did this Venison Hurry deal that I found on allrecipes. It's SUPER easy and ALL of my kids ate it. Out of a 4 pound roast, there was NOTHING left...just the juice it cooked in! I love making suppers like that!! So, here's the recipe. Enjoy!

Venison Hurry

2# venison chops (I have also made this with a whole roast and that's been good, too)
1/2 cup brown sugar
1 packet onion soup mix
1 onion, peeled and chopped
1 cup ketchup
1/2 cup water (if I empty out a ketchup bottle to make this, which I usually do, then I put the water in the ketchup bottle and shake it to get all the ketchupy goodness out of the bottle, then pour that over the meat)

Put the venison in the crockpot, put the rest of the ingredients over the top and cook on low for 6-8 hours and your meat will fall apart! YUM!

I served this last night with mashed potatoes, but buttered noodles would be good, too.

Linked up with The Grocery Cart Challenge Recipe Swap! Go there for more great recipes!

Venison Stew

Friday was another cold and rainy day here in Wisconsin. Great weather if you're a duck. I'm not a duck and I'm not enjoying it. Top that off with three coughing kids and you've got a ton of fun, let me tell ya. So, we needed comforting and soothing and relaxing. What better than a vat of stew? Yes, I mean a VAT of stew. I inherited this problem from my mother...I over cook. When it was just Tim and me it was a pretty big problem, but now that I have 4 additional healthy eaters, it's a bit more manageable. We have a freezer full of venison and we've slowly but surely been eating away at it, but it's hunting season again and I still have venison in the freezer, so I guess we'll have to eat even more venison and cut back on my beloved chicken. So, I wanted a recipe for venison stew that didn't include gravy mix because 1) I'm out and 2) we don't need all the extra salt. So, online I go...and I find a recipe that I fully intended to use as written...until I started making it and realize that there is NO seasoning in it whatsoever....unless you count the beef bouillon. So, I tweaked it and added some spice and some of this and that, some more veggies (because what's stew with only 2 potatoes in it??) the results were pretty tasty. Enjoy!

Venison Stew

2-3 pounds venison stew meat
4-6 cloves garlic
4 tbsp butter
1/3 cup flour
5 potatoes, peeled and chopped
5+ carrots, peeled and chopped (adjust the amount to your liking)
1 onion, chopped
8 oz sliced mushrooms
1-2 cups chopped celery
5-6 tsp beef bouillon (1 tsp=1 cube)
1 tsp crushed rosemary
1 tsp marjoram
water (7ish cups?)

1/2 cup butter
1/2 cup flour

Cut meat into bite size pieces. Toss with 1/3 cup flour. Pan fry meat in hot skillet with butter and garlic until browned.

Dissolve bouillon in some hot water. Add browned meat and add enough hot water to cover meat by 1 inch. Bring to a boil. Reduce heat and simmer 2 hours. Add vegetables and spices and bring back to a boil. Reduce heat and simmer until vegetables are tender. (I added my veggies the first time I brought it to a boil and made sure there was enough water that the veggies were covered.) Before serving, melt butter in a small pan and stir in flour. Stir this mixture in the stew and it will thicken.

**Edit 10/25/09: I made this again today, but used Country Herb Seasoning (found at Aldi's) and it was insanely awesome!!)

Honey Garlic Vinaigrette and Grilled Venison

A few years ago, I found and made this awesome dressing. I used it on lettuce from my garden with a little leftover grilled ribeye then. I rediscovered the recipe again and remember why I fell in love with it then....it's EASY, CHEAP and YUMMY! The ingredients are things I always have in the house which makes it even better! Last night when I made this again (with Farmer's Market lettuce) we were trying a new recipe for grilled venison. Tim's friend, Melissa, sent me the recipe on Facebook and I followed part of it. The part I did was super simple and tasty, again with things I always have in the house. (The part I didn't follow was adding grilled tomatoes, bacon and gorgonzola cheese...we didn't miss it.) I put the meat on my salad and it was an awesome concoction! Enjoy!


Honey Garlic Vinaigrette

1 cup vegetable oil (don't use olive oil as the flavor is too strong)
1/3 cup apple cider vinegar
3 tbsp honey
2 (or 3) cloves of garlic, minced (I use my garlic press)

Put in a mixing container. I've used a blender or even a pint sized mason jar. Blend well. Allow to stand 45 minutes for flavors to meld. Stir/shake/mix again and serve.

Grilled Venison

Enough venison minute steaks to feed your crowd
Soy sauce
Worcestershire sauce
Garlic powder
Black Pepper
Olive Oil (I use EVOO)

In a glass dish or baggie, place meat and sprinkle with other ingredients. Cover or close bag and allow to stand at room temp for 30 minutes. Cook with indirect heat on grill until they are done.