Venison is a very versatile, mildly flavored meat you can be proud to serve in any setting.  For the convenience of our hunters and their families, we at Glier's BEST have collected a few of our favorite deer recipes. 
We hope you enjoy them, and more will follow in the weeks and months to come.  Bon Appetit!

Venison Swiss Steak

1 lg. round steak
2 onions
2 green peppers
1  8 oz. can tomato sauce
1 c. water
1 dash Worcestershire sauce
salt and pepper to taste

Dice the onion and green peppers and sauté in greased pan, then spoon out in a bowl and set aside.

Cut the round steak into 4 pieces (it will naturally separate along its center line) and pound flour into both sides.  Pound firmly to better adhere the flour and tenderize the meat.  Brown meat on both sides.

Liberally spoon chopped onion and green pepper mixture on top on each piece of meat. Cover evenly to ensure uniform flavor

In a medium bowl, add water and Worcestershire sauce to the tomato sauce, stir and pour over meat.

If cooking on a range, simmer on low heat for a two hours or until meat is tender enough to cut with fork.  If done in an electric frying pan, cook at 250-300 degrees.

Check frequently, sauce mixture will thicken shortly.   Keep sauce to a gravy consistency; sprinkle water if necessary to keep from over thickening, but do not make watery.

Excellent with mashed potatoes and side vegetable.

Barbecue-Braised Venison Roast

5 -6 lbs. venison roast  (may require more than one roast, depending on deer size)
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. powder garlic
4 tbsp. vegetable oil
2 lb. sliced onions (1/8 inch)
1 c. water
3  cubes beef bouillon

Pat meat dry; sprinkle to taste with salt, pepper and garlic powder. 

Place roast(s) on grill at high heat.  Grill until well browned on all sides, brush on oil to aid browning.  Remove roasts.

Heat oil in large heavy pot under medium heat.  Stir in sliced onions, cook for several minutes until lightly browned and beginning to soften.

Place roast(s) in pot; spoon some onions over top. Add water and bouillon cubes. Cover and bring to boil.

Place in preheated 300 degree oven. Cook 3 1/2 hours or until meat is tender and well done. Ladle au jus into cup or gravy bowl.

Cut meat in thin slices; pour au jus over slices immediately before serving to improve moisture and flavor.  Serve topped with onions.

Hunter's Baked Beans

1/2 roll venison breakfast sausage (hot or mild, to taste)
2 (16 ounce) cans baked beans with pork
1 (14.5 ounce) can wax beans, drained
1 (15.5 ounce) can butter beans, drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can tomato sauce
1 (10.75 ounce) can condensed tomato soup
1 tablespoon mustard powder
3/4 cup packed brown sugar
1 tablespoon chili powder (less or more according to taste)
1 teaspoon Worcestershire sauce
2 medium onions, chopped
2 cloves garlic, crushed

In a large pot or dutch oven, mix baked beans, wax beans, butter beans, and kidney beans. Mix in dry mustard, brown sugar, chili powder, Worcestershire sauce, tomato sauce, and tomato soup.

Heat a large skillet over medium-high heat.  Grease skillet with cooking oil, or bacon grease for additional flavor. 

Cook breakfast sausage until brown, break apart into crumbles with fork. Mix onion and garlic with venison and sauté for 5 minutes or until tender.

Stir venison mixture into the pot with bean mixture.

Bake in 300 degree preheated oven, covered, for 3 to 5 hours, removing the lid for the final 45 minutes.

Have a favorite recipe of your own?  Send us a copy, and we'll add it and your name to our Recipes page for all your friends to see!

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