Ingredients Jump to Instructions ↓

  1. (Lesley Burnette)

  2. 13 Oct

  3. 01 GMT

  4. Italian-Style Pot Roast - VENISON

  5. 3-4 lb venison pot roast

  6. 2 Tbsp fat

  7. salt and pepper

  8. 1 8oz can tomato sauce

  9. 1 c. dry red wine

  10. 1 medium onion, chopped

  11. 1 c. celery, chopped

  12. 1 Tbsp. parsley, minced

  13. 2 tsp. oregano

  14. flour

  15. water

  16. In Dutch oven, brown roast on all sides in fat. Add salt and pepper to taste.

  17. 3 to 4 hours at

  18. 300. Pour off liquid and measure. Mix a smooth paste of flour and water, measuring

  19. 2 Tbl of water and 1 1/2 Tbl of flour for each cup of liquid. Gradually add hot liquid, stirring constantly and cook until thickened. Correct seasoning.

  20. From Theresa J. Farney, Colorodo Springs Sun

  21. Elk Tenderloid with Brandy Mustard Sauce - VENISON

  22. 2 elk tenderloins,

  23. 8-10 oz each sliced bacon

  24. 1/2 c. sliced mushrooms

  25. 1 Tbsp Grey Poupon mustard

  26. 1/4 c. onion, finely diced

  27. 1/4 c. bell pepper, diced

  28. 1/2 c. brown gravy

  29. 1 1/2 oz. brandy

  30. 1 clove garlic

  31. tyme

  32. ground black pepper

  33. Remove silverskin from tenderloins and rub meat with split garlic cloves. Sprinkle lightly with thyme and black pepper. Wrap bacon around tenderloin and use toothpick to secure. Place in hot frypan and saute until bacon is cooked. Note: tenderloins should not be cooked past medium rare. Remove from pan and pour off excess grease. Place onion and bell pepper in pan for 30 seconds, add mushrooms and saute until tender.

  34. Add brandy to hot pan and flame. Caution should be used in this step. When flame dies, add brown gravy and mustard and stir until mixture is smooth.

  35. Pour mixture over tenderloins on warm platter. Serve dish with wild rice or rice pilaf and a green vegetable.

  36. From Bill Parton, Chef, Buckhorn Exchange Restaurant

  37. Note: When my stepdad cooked this, I thought the meat was too rare and there was too much gravy, so you may want to adjust as necessary.

  38. Grilled Tenderloins - VENISON

  39. Wash and trim the tenderloins well.

  40. Rub with white pepper, garlic, and salt.

  41. Make a sauce of commercial barbeque sauce, honey and lemon pepper seasoning and marinate the tenderloins.

  42. Roll the tenderloing up in foil and place it on the back of the grill.

  43. Cook slowly at low flame.

  44. From Vance Persall


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