Category Archives: Recipes

Road Kill Recipes

Venison Vegetable Pot

  • neck or backbone broken in chunks; fat removed
  • 1 onion; diced
  • 1/2 tsp. garlic powder
  • 2 cups meat stock
  • 2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 cup all purpose flour
  • 4 carrots; cooked and diced
  • 1 cup lima beans
  • 1 can corn
  • 2 med. potatoes; cooked and diced
  • 1/2 cup all purpose flour
  • 1/2 cup brandy or sherry
  • 1/2 cup cream
  • 3 ribs celery; chopped
  • salt and pepper; to taste

Thoroughly clean and wash venison. Place venison, stock, onion, garlic, carrots, celery, salt and pepper in pot; cover and boil. Reduce heat and simmer for 2 hours. Add water as needed. Remove bones from pot, pick meat, and dice.

Strain some broth and blender with flour. Add to pot with cream, potatoes, corn and lima beans. Correct seasonings, add brandy or sherry, cover and bake at 350 degrees for 20 minutes and serve.

Venison Tid Bits

  • venison tenderloin; cut bite size
  • 1/3 cup red wine
  • 1 tsp. thyme
  • 1/2 tsp. tarragon
  • 1 cup oil
  • 6 tbsp. soy sauce
  • 1 1/2 tsp. garlic powder
  • 1/2 cup onions; diced
  • 1/2 cup mushrooms; sliced
  • bacon

Shake above ingredients in a small jar.

Cut about 1 pound of venison into small bite-size chunks. Place venison in a bowl and marinate in above sauce several hours. Wrap a small slice of bacon around each chunk and spear with a toothpick. Set oven to broil. Place venison bites on broiler rack or pan. Cook on the lowest rack from heat and then move closer to heat to crisp the bacon.

Be careful not to overdo; venison gets tough when overdone.

Venison Tenderloin

  • 1 lb. venison tenderloin
  • 1/2 tsp. ground thyme
  • 1/4 tsp. ground nutmeg
  • 1 tsp. black pepper
  • 1/2 cup soy sauce
  • 1 cup hickory chips
  • 5 lb. charcoal
  • blackberry sauce
  • parsley sprigs
  • radish rosettes
  • yellow squash slices

Mix thyme, nutmeg, pepper and soy sauce, and marinate venison tenderloin overnight in the refrigerator. Soak 1 cup of hickory chips in a bucket of water overnight.

Build a fire in a covered barbecue grill using 5 lbs of charcoal. Allow the coals to burn for 30 minutes. If using a gas grill, preheat for 30 minutes. Scatter the soaked chips over the coals and close the lid for 10 minutes. Place the tenderloin on the grill and baste with the marinade, Close the lid and cook for 10 minutes. Turn the tenderloin and baste again. Close the lid and cook for another 10 minutes. The meat should be slightly pink in the center and quite moist.

Serve on a platter with Blackberry Sauce. Garnish with parsley sprigs, radish rosettes and yellow squash slices.

Yield: 2 – 4 servings

Venison Strogonoff

  • 2 lbs. venison roast
  • buttermilk
  • tenderizer
  • 2 tbsp. bacon fat
  • 1 large onion; chopped
  • flour to coat meat
  • salt and pepper
  • 1/2 pint sour cream
  • 1/2 cup bechamel sauce
  • 1 tsp. garlic powder
  • —Bechamel Sauce—
  • 4 tbsp. flour
  • 3 tbsp. butter
  • 1 1/2 cups milk
  • salt, pepper and accent

Marinate venison roast, steak of filet in buttermilk and tenderizer.

Mix butter and flour in a double boiler. Slowly ad milk and seasonings, stirring to blend.

Cut venison into bite-size chunks, salt and pepper to taste, roll in flour to coat.

Heat shortening to hot, fry venison quickly, remove from pan. Add pepper and onions; cook until tender. Drain off shortening. Return venison to pan. Add bechamel sauce. Stir to mix thoroughly; cover with a lid and simmer until tender.

Serve over rice.

Venison Stock

  • venison
  • onions
  • garlic powder
  • salt and pepper
  • small amount of sugar
  • msg
  • butter

Thoroughly clean and wash venison.

Boil meat in water until it falls off bone; cut meat into small pieces. Cut up 3 onions; add a small amount of garlic salt. Put in frying pan with butter and meat; saute until onions are tender. You can make gravy, etc. with this.