Venison... it's whats for dinner.

How many times have you tried to think of new ways to use your deer meat???

I am a newbie at cooking as it is, and it's hard for me to be creative in the ways that I cook deer meat. ESPECIALLY with people who don't eat deer as their primary source of protein. Look no further, because every few days I will be posting new recipes and ways to use deer meat in your dinner plans!

Let me be clear, I have not made any of these recipes on my own... if I do make one up, trust me I will be bragging for days. You will find the links for the recipes at the bottom of the page of each post so that you can see where the creative mind lies.

Here is one my mom usually uses for our steaks:
Venison Steaks with Gravy

2 lbs venison steaks                           1/2 cup flour
1 tsp. salt                                           1/4 tsp pepper
1/2 tsp garlic powder                         2 Tbsp vegetable oil
1 can mushroom pieces                      1 large onion, sliced
2 cans condensed cream of 'shroom soup

Combine flour, salt, pepper and garlic powder in a bag and shake until well blended. Then put one steak at a time in the bag, shake until completely covered. Put oil in a skillet and heat until hot. Brown steaks. Remove from skillet and add the mushroom pieces and onion into the oil and cook until tender. Remove from skillet. Lay steaks in a 9x13 baking dish and spread onion and mushroom pieces over the steaks. Take the mushroom soup and spread over the steaks. Cover the dish with foil. Bake at 325 degrees for about 1 hour until the steaks are done!


Or how bout the Indiana version!

Hoosier Fried Venison

2 lbs venison                                1/4 cup flour
1 tsp salt                                      Pepper to taste
3 Tbsp bacon fat                          1 stalk celery, cut up
3 medium onions, sliced                1 Tbsp Worcestershire sauce
2 cups tomatoes, chopped            1/2 package dry noodles

Cut up meat into serving size pieces. In bowl, mix flour, salt and pepper. Coat the venison with the flour mixture. Heat the bacon fat in a skillet and brown the venison on both sides. Add celery and onions, brown. Add Worcestershire sauce and tomatoes and cook, covered, 1 to 2 hours or until tender. Cook noodles separately and drain. Add venison on top, and serve.

Try them out and let me know what ya think!

Recipes found at:
http://www.in.gov/dnr/fishwild/files/fw-wild_game_recipes.pdf