We have a ton of meet this year and don't want to waste any. What are some good stew and chili recipes. Also what about backstrap and steak marinades or ideas? Thanks for the help!

We also want to cook a whole quater maybe slow in the oven?

Here is a venison meatloaf recipe that I make quiet often.

Rick's Bat Out Of Hell Meatloaf
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Ground venison
1 pound pork country sausage
3/4 cup Diced onion
1/2 cup diced green bell pepper
1 cup saltine cracker crumbs
1 can diced tomatoes
2 each egg
1 teaspoon Dijon mustard
1/4 cup milk
1/4 cup ketchup
4 slices bacon
1 cup Fresh sliced mushrooms

Preheat oven to 350 deg F.
Combine all ingredients except bacon, mushrooms, and ketchup. Place in a meatloaf pan.
Top with mushrooms followed by bacon and brush on the ketchup.
Bake for 1 hour. Check internal temperature. It should read 165 deg F.

Here is an apatizer I came up with

* Exported from MasterCook *

Armadillo Eggs

Recipe By :Richard
Serving Size : 4 Preparation Time :1:00
Categories : Appatizer Venison

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole Venison Backstrap -- sliced 1/4-inch thick
OR
1 pound Bacon
24 each jalapeno pepper -- seeded and devained
1/2 pound cream cheese

Wash, seed, and devain jalapenos.

Fill jalapenos with cheese.

Wrap Jalapenos with Venison then bacon secure with tooth picks.

Cook on grill until done.

Cuisine:
"American"
Start to Finish Time:
"1:20"
T(Cook Time):
"0:20"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 877 Calories; 76g Fat (78.5% calories from fat); 40g Protein; 7g Carbohydrate; 2g Dietary Fiber; 159mg Cholesterol; 1980mg Sodium. Exchanges: 5 1/2 Lean Meat; 1 Vegetable; 12 Fat.


Nutr. Assoc. : 0 0 0 0 0

Rack of Venison With Forest Mushrooms


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart beef stock
½ cup chopped leeks
¼ cup each -- chopped: shallots
and carrot
1 tomato -- chopped
½ bunch fresh parsley (leaves only)
½ cup port wine
2 teaspoons tomato paste
1 rack venison (8 ribs -- about 2 pounds)
¼ cup olive oil
2 cups sliced mixed exotic mushrooms (such as oyster shiitake, portobello)
Salt and freshly ground black pepper -- to taste (optional)
Chopped parsley or watercress for garnish -- (optional)


In a very large saucepan, combine stock, leeks, shallots, carrot, tomato and parsley; whisk in port and tomato paste. Bring to a slow boil, reduce heat and simmer 2 hours, or until sauce is reduced to 3 cups. Strain and discard solids. Preheat oven to 425 degrees. Place venison on a rack in a roasting pan and roast 25 minutes, just to medium rare. Remove venison from oven and set aside. (To add an optional crust on the top, brush 1 tablespoon Dijon mustard over roasted venison. Pat on about ½ to ¾ cup dry seasoned bread crumbs. Return venison to oven until bread crumbs are browned.)

Meanwhile, heat oil in skillet and add mushrooms; sauté briefly, then season with salt and pepper. Pour about ¼ cup sauce on each of 8 plates. Place 2 slices venison on each plate, atop sauce. Garnish with mushrooms and chopped parsley.

Venison Chili with beans


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 ounces canned mild chili beans
15 1/2 ounces canned tomatoes
2 pounds ground venison -- browned (or hamburger)
2 medium onions -- coarsely chopped
1 green bell pepper -- coarsely chopped
2 garlic cloves -- crushed
3 tablespoons chili powder
1 1/2 tablespoons salt
1 teaspoon pepper
1 teaspoon cumin
2 celery stalks -- chopped

Put all ingredients in crockpot in order listed. Stir once. Cover and cook on low for 8 hours.

Here is another chili recipe that come from the Ritz Carlton.


Ritz-Carlton Wild Venison Chili



Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds venison or other wild game meat
1 pound apple-smoked bacon
1 ½ large or 2 medium-size sweet white onions -- diced
1 each red, yellow and green bell peppers -- seeded and diced:
1 large garlic clove -- minced
3 large tomatoes -- seeded and cut into large dice
3 chipotle peppers (dried -- smoked jalapeños), rehydrated
2 dried Anaheim chilies -- rehydrated
2 jalapeños
1 tablespoon crushed red pepper flakes
¼ cup ground cumin (cominos)
½ cup chili powder
2 tablespoons each: salt and freshly ground black pepper
¼ cup tomato paste
1 ½ quarts game or chicken stock -- divided
½ bunch cilantro
3 sprigs rosemary
1 cup sun-dried cherries
3 cups shiitake mushrooms
3 tablespoons balsamic vinegar (dark -- aged Italian
vinegar)
3 ounces bourbon
6 corn tortillas -- julienned and fried
crisp
3 ounces goat cheese

Grind venison with bacon, then place in a Dutch oven over medium heat. Cook until no longer pink, then drain fat. Add onion, bell peppers, garlic, tomatoes, chipotles, anaheims, jalapeños, red pepper flakes, cumin, chili powder, salt, black pepper, tomato paste and 4 cups stock. Simmer 1 hour.

Meanwhile, remove and discard stems from cilantro and rosemary; chop leaves. Stir chopped cilantro and rosemary into chili, along with cherries, mushrooms, vinegar and bourbon. Simmer 30 minutes more.

Add remaining 2 cups stock, and simmer 20 minutes, or until thick. Adjust seasoning to taste. Serve with tortilla strips; sprinkle goat cheese atop each serving. Makes 15 (1-cup) portions.

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Back strap munchies



Medallions of Venison With Chili-Pepper Sauce


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 venison medallions -- (2-ounce) from the back strap if possible
4 egg whites -- whipped
2 tablespoons soy sauce
1 teaspoon honey
2 garlic cloves -- minced
2 tablespoons cornstarch
½ cup each: vegetable oil and soft butter (1 stick)
Chili-Pepper Sauce (recipe follows)

Pound venison medallions with a mallet; place in a ceramic or stainless steel dish. In a small bowl, combine egg whites, soy sauce, honey, garlic and cornstarch. Spoon mixture over venison, coating all pieces well, then refrigerate, covered, 24 hours.

Remove venison from marinade. Heat oil in medium-size skillet; add venison and sauté over high heat on both sides until nicely brown. Do not overcook; meat should be pink in the center. Add butter to give venison a delicious nutty taste. Lift venison out of butter, then place on a heated platter; set aside. Keep the skillet, with butter and pan drippings, on the stove to make the Chili-Pepper Sauce.

When sauce is made, place 3 venison medallions on each of 4 plates and ladle Chili-Pepper Sauce over top. Serve with wild rice or risotto and winter vegetables. Makes 4 servings.

Venison Stew

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds venison -- cubed
2 tablespoons oil
3 celery stalks -- diced
1/2 cup chopped onion
2 garlic cloves -- minced
1 tablespoon chopped parsley
1/2 cup water
1/2 cup dry red wine
1 cup tomato sauce
salt and pepper to taste
oregano
basil

Brown meat in oil. Place celery and onion at the bottom of the crockpot. Add browned meat and remaining ingredients. Cook on low for 7-10 hours.

Wow thanks a lot guys!

Any time,

Richard

Here is my favorite way of cooking back strap. You also asked about marinades, my favorite marinade for venison on the grill is teriyaki sauce. Enjoy your venison this year.

Richard

Chicken Fried Venison Steak
Serving Size : 2
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each Venison back strap
1 pint buttermilk -- or as much as needed to submerge venison
2 cups flour
1 tablespoon Tony Cacheres -- to taste

Cut back strap into one inch rounds then butterfly. Place venison in between two sheets of Glad Wrap and with a meat mallet beat them until thin.
Place venison steaks in a large bowl and pour in enough buttermilk to cover them. Cover and place in refrigerator for eight hours.
Mix flour and Tony Cacheres in a bowl. Dredge steaks through the flour.
Fry in a skillet with 1/2 inch of oil or deep fry at 350 deg. until golden brown.
Serving Ideas : Serve as is or with a white gravy.

Don't forget the livers, cook them just like you would calves liver and onion. I know that a lot of people don't like liver but it is one of my favorite parts of the deer. When I was on a large lease in Junction years ago my fellow hunters would save their livers for me so I was stocked up all year. If you need a recipe for this just let me know.

Richard

no offence retired guy but i prefer to save livers and uses to slay some cats. but in the ways of back strap cut it into 1/2" steaks it ckicken fry it.
put 2 eggs in some milk and beat it til the milk is yellowish,
cut the backstrap into 1/2" steaks, season w/ salt and fresh cracked pepper, and a douse in lea&perrins worshester sauce,
dip in milk and then into flour
then fry it in some olive oil, cooked just like chicken fried steak.

--jalapeno cheddar poppers---
-> 1lb h hamburger meat(never tried ground venison sounds good tho)
-> 1qt sour cream(dont know actual size its the lrg tub at the store)
-> large can of whole jalapenos
-> large bag of cheddar cheese
-> 1 onion
dice onion(fine)
cut jalapenos into halves and deseed(the more seeds the spicier)
cook meat w/ diced onion, salt&pepper
mix cooked meat and sour cream (should resemble chip dip)
put jap 1/2s cut side up on cookie sheet
fill the japs with the dip and cover with cheese
cook in over on 350 until cheese melts completely

There is no way I could ever waste venison liver on catfish. Don't get me wrong, I love catfish but you can buy calf liver very cheaply and venison has a different flavor than calf liver. I enjoy it way too much to waste it as bait

well sir I will just have to take your word for it.

Venison-dove

Venison medallions about ½ thick
Italian dressing
Cream cheese
Jar of Jalapenos
Bacon (center cut works well)
Toothpicks

This is so good it’s the only way we eat it.

Marinate the venison slices in Italian dressing for several hours or overnight. Take a medallion of venison and place a cube of cream cheese and jalapeno slice on top. Place another venison medallion on top and wrap a piece of bacon around the stuffed venison and secure with a toothpick. Smoke or grill until done. If grilling babysit it, it will flare up.