Easy Smothered Beefmoosevenison Recipes

SAVOURY BEEF STEW (OR BUFFALO, MOOSE, VENISON)

Steps:

• Dredge beef in flour.
• Heat oil in heavy skillet, add meat & brown slowly. Transfer the meat to a large pot.
• Add onion and garlic to pan - saute until onion is soft (don't burn) and then add to pot with the meat.
• Add tomato sauce, worcestershire, boullion, and parsley - add 2 - 3 cups of water so that the meat is covered. Simmer at low heat for 1 - 2 hours, stirring occasionally. Season at this stage to taste with salt & pepper, add more bouillon or other spices that you like.
• Peel and cut up the potatoes and carrots to desired size, dice the celery. I cut the potatoes into about 1 1/2" cubes, and the carrots in thick diagonal slices. If you want it to cook a little faster cut them smaller, and it will reduce your cooking time. Place all in large bowl and cover with cold water until ready to use.
• When stew meat is tender, typically in about an hour, you can add the vegetables. Drain the vegetables well and add them directly to the stew. Add some water if needed to make sure the vegetables are covered (sauce should just cover the vegetables). Cook on medium/low heat another 45 - 60 minutes, stirring often, until vegetables are tender (not mushy!).

CROCK POT BBQ BEEF/MOOSE/VENISON

Steps:

• In a bowl add 1st 8 ingredients.
• Reserve 1/2 cup for sauce later.
• Trim excess fat from meat if using chuck roast.
• Put meat and onions into a 4 quart crock pot or dutch oven.
• Pour liquid over meat.
• Crock pot: Cover & cook 5-6 hours on high.
• Dutch oven: Cook covered for 3 hours at 325°F.
• Remove meat from liquid and serve with sauce.
• Sauce: Heat reserved spiced liquid, ketchup, and butter in a sauce pan until heat until butter melts.
• Set aside in fridge.
• Heat through and serve with meat.

SMOTHERED VENISON STEAK (CAN USE BEEF)

Steps:

• 1. Preheat the olive oil in a skillet over medium heat. Saute the meat quickly and layer in crock pot.
• 2. Saute onion just till it is slightly brown and place in crockpot (optional)
• 3. Saute mushrooms just till they get a bit of color on them and place them in the crockpot. Sprinkle garlic over this and sprinkle with pepper as desired.
• 4. Pour soup into bowl and add 1-2 cups water for desired gravy thickness, remember you do not lose much water in a crock pot so it is better to have it a bit thick than too thin. Then pour this over the top of all. Cook on low for 6-8 hours till tender. The gravy is fantastic over mashed taters!!

TO DIE FOR VENISON FAJITA MEAT

Steps:

• .Marinate the venison in the soy sauce, brown sugar, and worchestershire sauce at least 3 hours, overnight if possible.
• Cut the tenderloin length-wise into 2 in wide strips. Wrap each strip in bacon, securing with wet toothpicks.
• Sprinkle wrapped strips with garlic salt and Lime Pepper seasoning.
• I grilled mine over charcoal. Use indirect heat to cook for the first 20-30 minutes, then at the end place the strips directly over the hot coal, turning frequently until the bacon is all brown and bubbly.
• Let cool.
• Take the wrapped strips and cut into smaller strips. Place on a flour tortillia, add cheese, avocado and sour cream and ENJOY!

HOMEMADE PEPPERONI

Steps:

• grind the peppercorns (if using), fennel seeds and the dried red pepper together in a mortar and pestle or a spice grinder.
• mix all the dry spices together in a bowl and set aside.
• break up the ground beef in a mixing bowl.
• sprinkle the dry spices over the meat and mix well.
• once mixed add the smoke flavor and the honey and mix well.
• cover tightly and refrigerate for 48-72 hours.
• to cook:.
• pre-heat oven to 200˚.
• cover a baking sheet with foil and place a baking rack over it.
• form the meat into two long sausages, mine were about 12 inches each.
• roll them firmly on a clean surface until they are well compacted.
• gently transfer to the prepared baking sheet.
• bake for 8 hours.
• try to roll them over every two hours, they will be firm and this will help them maintain their shape and evenly cook.
• remove after 8 hours and wipe them off.
• let them cool and wipe again.
• wrap and store in the fridge until chilled.
• slice and use as desired.
• *add more if you prefer a spicier mix or feel free to remove if you can't stand the flavor-I made mine as this recipe reads and they were perfect for little boys, flavorful but not flaming hot.
• **if you want you CAN use Morton's Tender Quick curing salt which will make it pink, mine were made purposely without pink salt which is why they are brown, if you are trying to avoid preservatives yours should be made without pink salt as well.