Venison Recipes

The three recipes below are for a tender cut, a medium or tough cut and a tough cut.

Venison with Onions and Balsamic Vinegar
1 to 1 1/2 pounds trimmed loin or rump steak (can be in several pieces)
Salt and Pepper
3 Tbsp of clarified butter or light cooking oil
1 to 1 1/2 cups thinly sliced red or yellow onion
1/4 cup balsamic vinegar
1/2 cup beef stock or water
4 Tbsp whole, cold butter

1. In a frying pan, heat 2 Tbsp clarified butter or oil over high heat.  Meanwhile, lightly season all sides of meat with salt and pepper.
2. Add meat to pan and brown on all sides, 1 to 3 minutes depending on size of pieces.  Cook meat in separate batches if necessary to avoid crowding in pan.  Remove meat to a cutting board.
3. Add remaining 1 Tbsp clarified butter or oil to pan and saute onions until nicely browned.
4. Add vinegar and cook until pan is dry.  Add stock or water and bring to a boil, stirring to scrape glaze from pan bottom.  To this sauce add a pinch of salt and pepper.
5. Add 2 Tbsp cold butter to sauce and whisk in.  Remove from heat and whisk in remaining butter.
6. Slice meat thinly (1/6-inch) across the grain.  Place slices on plates and pour sauce around.  Serve with wild rice and a cooked vegetable, such as carrots.
Serves Four people

Venison Swiss Steak
1 1/2 to 2 pounds trimmed round or chuck steak (cut into 3/4 inch-thick slices)
Salt and Pepper
1 1/2 cups all-purpose flour
3 Tbsp clarified butter or light cooking oil
1 1/2 cups thinly sliced red or yellow onion
2 Tbsp tomato paste or 1 cup tomato puree
1 1/2 cups beef stock or broth
Enough water to cover

1. Preheat oven to 300 degrees F
2. Mix salt and pepper into flour. Dredge meat in flour to coat well. Shake off excess.
3. At high setting, heat 2 tablespoons clarified butter or oil in a large fry pan or low-sided, flat bottomed casserole.
4. When the butter or oil is very hot but not smoking, add meat and brown all sides (roughly 2 minutes).  Cook meat in separate batches if necessary to avoid crowding in pan.  Remove meat from pan and set aside.
5. Add remaining butter or oil and saute onions.
6. Stir in tomato paste or puree, stock or broth, and pinch of salt and pepper.  Add steaks and position in a single layer.  Cover with water.
7. Bring to a boil, cover tightly, and bake in oven for 2 1/2 hours.
8. Remove from oven.  Place steaks on plates. Serve with mashed potatoes. Pour sauce from pan over everything.
Serves four people

Venison Stroganoff
1 1/2 pounds trimmed chuck, cut into 3/4-inch cubes
Salt and Pepper
1 1/2 cups all-purpose flour
3 Tbsp clarified butter or light cooking oil
3/4 cup thinly sliced red or yellow onion
1 1/2 cups sliced mushrooms
1 tablesppon tomato paste or 1/2 cup tomato puree
1 1/2 cups beef stock or broth
Enough water to cover
3 Tbsp sour cream
2 Tbsp whole butter
1 Tbsp finely chopped parsley(optional)

Follow steps 1-4 of Venison Swiss Steak recipe
5. Add remaining butter or oil and saute onions 1 to 2 minutes until just softened.
6. Stir in mushrooms and cook 1 to 2 minutes.  Stir in tomato paste or puree, stock or broth, and pinch of salt and pepper.  Add meat.  Cover with water.
7. Bring to a boil, cover tightly, and bake in oven for 2 1/2 hours.
8. Remove from oven. Stir in sour cream and whole butter. Serve over egg noodles, mashed potatoes, or homemade croutons.  Sprinkle with parsley.
Serves four people