COOKLORE


Venison



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Venison Gravy





1906



An excellent gravy can be made with a pound and a half of scraps and trimmings of inferior pieces of venison. Put in a saucepan with three pints of water, a few cloves, a few blades of mace, salt and cayenne to taste. Boil it down slowly to one pint, then skim off fat and strain gravy into a clean saucepan. Add to this half a pint of currant jelly, half a pint of claret, and about a quarter pound of butter, divided into bits and rolled in flour.


Deviled Venison





1930



Cut thick slices from rare-roasted venison, make slanting incisions and fill them with mixed mustard and salad oil. Brush slices with melted butter and dredge with flour. Broil over clear coals until a good brown and serve with butter.


Venison Tips





1937



If the meat is strong, it may be marinated in oil and lemon juice for two hours before cooking. Or soaking it in milk overnight destroys the strong wild taste of the meat, adds to its flavor and makes it more tender and juicy.


Venison, Antelope, or Elk Swiss Steak





1949



1 1/2 lbs round steak

1 medium stalk celery

1 cup tomatoes

3 large onions

2 Tbsp Worcestershire sauce

Salt and pepper


Steak should be about 1 1/2 inches thick. Dredge in seasoned flour, then brown in fat. When brown on both sides, add other ingredients. Cover tightly and cook in 350-degree oven until tender (about 1 1/4 hours). Remove meat to platter, make gravy from pan drippings, and serve with baked potatoes.



Venison Ribs Supreme





1956



Fresh venison ribs

Salt

Black pepper

Garlic salt

Bacon slices

Prepared mustard

Vinegar

Potatoes (sweet or white)


Cut ribs in strips about five inches long and about three ribs wide. Place in a flat baking pan, large enough so ribs need to be only one layer deep. Salt and pepper generously, and sprinkle lightly with garlic salt. Lay bacon strips over ribs. Cook uncovered in moderately hot oven, 350 degrees, until done. As ribs begin to brown, make a thin paste of one part prepared mustard to two parts vinegar and brush on generously with pastry brush. Return to oven to finish to a good dark brown. Potatoes may be added as soon as ribs have cooked to make sufficient fat in pan; they will be done by the time ribs are ready.



Venison Barbecue





1956



3 lbs venison (chuck, round, or spare ribs)

1 medium onion, chopped

2 Tbsp bacon drippings

2 Tbsp vinegar

2 Tbsp brown sugar

4 Tbsp lemon juice

1 cup catsup

3 Tbsp Worcestershire sauce

1 cup water

Salt and pepper to taste


Brown venison on all sides in bacon drippings in heavy skillet. Remove browned venison and cook onions for about 5 minutes in fat in which venison was browned. Add other ingredients. Place venison in this sauce. Cover tightly and cook on low heat 2 1/2 to 3 hours, or until meat is tender.



Spicy Venison Pot Roast





1958



3 to 4 lb venison roast

2 large onions, sliced

1 clove garlic

1 cup stock or water

2 bay leaves

2 Tbsp vinegar

1 Tbsp brown sugar

1 tsp salt

3 Tbsp catsup

1/2 cup raisins

Buttered noodles


Brown meat on all sides in heavy kettle. Add onions and garlic; brown lightly. Add liquid and bay leaves. Cover and cook over low heat for one hour. Add vinegar and brown sugar; continue cooking one hour longer. Add salt, catsup and raisins and cook one half hour longer, or until tender. Place roast on serving plate, surround with buttered noodles and spoon on sauce.



A Roast Venison Tip





1958



After browning roast, add a clove of garlic, 1 sliced onion, salt and pepper for seasoning, and Worcestershire sauce. Add a little water to simmer. Adding a ham bone improves the venison flavor.


Venison Goulash





1958



1 1/2 to 2 lbs cubed venison

2 Tbsp fat

1 1/2 tsp salt

1/8 tsp pepper

1 tsp paprika

2 cups dairy sour cream

1 package onion soup mix


Brown meat in fat; sprinkle with salt, pepper and paprika. Beat sour cream and soup mix with egg beater; pour over meat. Cover and simmer until tender. Serve over mashed potatoes, rice, or noodles.



Venison Stew





1958



1/2 cup flour

2 tsp salt

1/2 tsp pepper

3 Tbsp shortening

2 lbs cubed venison

1 sliced medium onion

Boiling water to cover

1 cup sliced celery

4 cubed medium potatoes

3 quartered medium onions


Mix flour, salt and pepper in paper bag. Heat shortening in deep heavy skillet or Dutch oven over medium heat.


Put venison in paper bag and shake to coat well. Add venison to hot fat and brown well. Stir in any leftover flour from paper bag. Add sliced onion and boiling water to cover.


Cover, bring to boil, then reduce to simmer and cook 2 hours. Add celery, potatoes and onions. Cover and continue cooking until vegetables are tender, about 30 minutes.