Archive for the ‘Recipes’ Category

Salsa Venison Roast…

Saturday, September 30th, 2006

Here is another great recipe from my wife.  I wasn’t sure I would like this the first time she made it, but it is fantastic!  Try it out for something a little different.

3 lb. Venison Roast
1 Garlic clove, minced
1 Tbsp. oil
1-2 Onions Sliced
1-2 green and/or red bell peppers, sliced 
16 ox. jar salsa
2 14 1/2 oz. cans Mexican-style stewed tomatoes

Brown roast and garlic in oil in skillet.  Place in slow cooker.  Add onions and peppers.  Pour salsa and tomatoes on top.  Cover and cook on low in slow cooker for 8 hours.  2 smaller roasts can be substituted for 3 lb roast.

If you have any left overs from this roast, it makes great fajitas!  Just slice up the roast and add in some of the sauce, with a little cheese and sour cream.  Enjoy!

Grilled Backstraps

Sunday, June 18th, 2006

Here is a recipie for venison tenderloins (some call them inner loins, or fillets):

–Prepare a marinade made with 1/2 olive oil, and 1/2 fruit juice (apple juice, or orange juice works well)
–Marinade the meat for several hours in the refrigerator
–Heat grill to very hot temperature
–Place backstraps on grill, and cook for 2-3 minutes
–Sprinkle meat with salt and pepper (and I add “mesquite smoked” seasoning salt as well)
–Turn and cook another 2-3 minutes (at this point, you only want to sear the meat)
–Turn the temperature down on the grill (to medium or low), and grill meat to desired degree of “doneness” (anything over medium begins to deminish the quality of the flavor of the meat)
–You can turn the meat another time or two, depending on thickness, to grill in a balanced way

This is one of my favorite ways to grill venison, and works well with regular steaks as well!  It is quick, easy and delicious.