DEER / VENISON This is a sample recipe page from Recipe Girl.
Spice Up Your Recipes With Uncle Steve's: |
=========================== Delaware Indian Deer Liver with Onions Recipe By: Indian Cookin Amount Measure Ingredient Preparation Method 1 Venison liver, sliced 3 cups Water 4 tablespoons Flour 1/2 teaspoon Salt 1/2 cup Dry red wine 1/4 teaspoon Pepper 4 tablespoons Bacon fat 2 cups onions, sliced 1 can mushroom soup 1 can water Trim and wash the liver and slice into 1/4" slices. Pour half of the boiling water over the slices, drain and pat dry. Reepat. On a platter, mix the flour, salt and peppper. Dredge the liver in the flour mixture. Over high heat, heat the bacon fat until blue smoke appears. Add the liver and saute on both sides until lightly browned. Remove the liver with a slotted spoon and set aside. Add the thinly sliced onions and cook until golden brown. Be careful not to burn the onions. Lower the heat, add the mushroom soup, one can of warm water and the liver. Cover and cook for 1 1/2 hours, making sure that the pan does not cook dry. Add 1/2 c. wine just before the liver is ready. Served with mashed potatoes and melted bacon grease as gravy. ================================ Bambi Meets Popeye Recipe By: Tom Nagel Amount Measure Ingredient Preparation Method 1 pound Bambi burger 10 ounces Pkg frozen chopped spinach 5 Or 6 eggs 2 tablespoons Cooking oil 2 medium Onions 2 tablespoons Cooking oil Salt and pepper to taste Ground parmesan or romano cheese Chop the onions. Brown the venison (in a little oil, if needed) along with the chopped onions. When the venison and onions are done, mix in the thawed chopped spinach and cook until the spinach is hot. Salt and pepper to taste. Beat the eggs and stir them into the venison/onion/spinach mixture. Stir and turn until the egg is cooked. Remove from heat and top the skillet with a generous layer of ground parmesan or romano cheese. Serve hot. |