- 23b.ingr.com (Lesley Burnette)
Italian-Style Pot Roast - VENISON
3-4 lb venison pot roast
2 Tbsp fat
salt and pepper
1 8oz can tomato sauce
1 c. dry red wine
1 medium onion, chopped
1 c. celery, chopped
1 Tbsp. parsley, minced
2 tsp. oregano
In Dutch oven, brown roast on all sides in fat. Add salt and pepper to taste.
3 to 4 hours at
300. Pour off liquid and measure. Mix a smooth paste of flour and water, measuring
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.
From Theresa J. Farney, Colorodo Springs Sun
Elk Tenderloid with Brandy Mustard Sauce - VENISON
2 elk tenderloins,
8-10 oz each sliced bacon
1/2 c. sliced mushrooms
1 Tbsp Grey Poupon mustard
1/4 c. onion, finely diced
1/4 c. bell pepper, diced
1/2 c. brown gravy
1 1/2 oz. brandy
1 clove garlic
ground black pepper
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.
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.
Pour mixture over tenderloins on warm platter. Serve dish with wild rice or rice pilaf and a green vegetable.
From Bill Parton, Chef, Buckhorn Exchange Restaurant
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.
Grilled Tenderloins - VENISON
Wash and trim the tenderloins well.
Rub with white pepper, garlic, and salt.
Make a sauce of commercial barbeque sauce, honey and lemon pepper seasoning and marinate the tenderloins.
Roll the tenderloing up in foil and place it on the back of the grill.
Cook slowly at low flame.
From Vance Persall