Longleaf™ Grill » Venison

Camp Stew

bjc — Thu, 08 Oct 2009 15:05:45 +0000

Coat the venison in flour combined with salt and pepper. Brown in hot oil in a large skillet. Remove from skillet. Cook the onions and mushrooms in skillet until onions are tender. Add the broth, wine, ketchup, Worcestershire sauce and salt and pepper to taste. Simmer for 45 minutes. Add the carrots and simmer for 45 minutes longer. Serve over rice. Makes 16 to 20 servings.

Ingredients

2 venison loins, about 8 to 10 pounds total, cut into cubes
1/2 cup flour
salt and pepper to taste
1/2 cup vegetable oil
3 medium onions, diced
2 cans mushroom stems and pieces
1 cup beef broth or 4 beef bouillon cubes dissolved in 1 cup hot water
3/4 cup dry red wine
1/4 cup ketchup
1 teaspoon Worcestershire sauce
6 carrots, cut diagonally

Fruit and Sausage Shoulder Roast

bjc — Tue, 06 Oct 2009 21:02:01 +0000

Cut a long slit in the venison along the shoulder bone. Insert about a quarter of the onion slices into the slit. Insert some of the sausage slices into the slit with the onions. Place a large piece of heavy-duty aluminum foil into a roasting pan, leaving enough overlap to fold over roast. Arrange apples and remaining onions on foil. Place the roast on top of the apples and onions. Season the roast with garlic salt and lemon pepper. Top with margarine, pineapple slices and remaining sausage. Seal the foil tightly around the roast. Roast at 325 degrees for 3 hours. Serve with hot cooked wild and white rice mixture. Makes 4 to 8 servings.

Ingredients

2 to 4 pounds venison shoulder
2 large white onions, sliced
2 pounds smoked link sausage, thinly sliced on the diagonal
2 large green apples, sliced
garlic salt and lemon pepper to taste
1 cut (2 sticks) margarine
1 fresh pineapple, peeled, cored, sliced

On-the-Grill Venison Pot Roast

bjc — Tue, 06 Oct 2009 00:30:24 +0000

Make 8 large slits all the way through the roast with a large knife. Push some of the bacon an all of the garlic into the holes. Wrap bacon around roast and secure with wooden toothpicks. Place roast, onions, potatoes, celery, carrots, soy sauce and Worchestershire sauce in heavy-duty aluminum foil and wrap securely. Place on grill rack and grill over low flame for about 2 hours. Makes 10 – 12 servings.

Ingredients:

1 (4-to 5-pound) venison roast
1 pound bacon
3 garlic gloves, sliced
2 medium onions, quartered
4 medium potatoes, quartered
3 ris celery, sliced
4 large carrots
cut into chunks
3 tablespoons soy sauce
3 tablespoons worcestershire sauce

Venison – From Field to Table

bjc — Mon, 05 Oct 2009 21:19:27 +0000

Venison is delicious when properly processed in the field. High hunting season temperatures in the SOuth mean extra care must be taken to dress and cool the animal quickly as possible. When processing, be careful not to get either foreign matter or urine on the meat. Remove any excess blood from the body cavity and ...[Read More]