Italian Venison Recipes

VENISON ITALIAN SOUP

Steps:

• Brown venison, onion, and garlic over medium heat until meat is no longer pink. Add tomatoes, tomato sauce, water, and spices. Bring to a boil, and then simmer for about 30 minutes.
• Stir in beans, carrots, and zucchini. Simmer soup for 90 minutes.
• Add pasta, and cook until tender. Top individual servings with grated cheese, and serve.

ITALIAN VENISON STEW WITH POLENTA - CAPRIOLO ALLA MONTANARA CON POLENTA

Steps:

• Trim and cut the venison roast into the 1 1/2 in chunks. Put the meat in a gallon zip-lock bag. In a large measuring cup make the marinade by mixing the 2 cups red wine, minced garlic, and pepper together. Pour over the meat and seal the bag. Put the bag in a bowl, in case it leaks, and refrigerate at least 24 hours.
• Drain the meat and keep the marinade. In a heavy cast iron pot, heat 2 Tablespoons of olive oil and bacon drippings over high heat. Add the venison and sear on all sides until the chunks start to brown. You may have to do this in batches. Don't overcrowd the meat or it won't brown. Remove the meat and set aside.
• Add the 2 Tablespoons butter to the pot and reduce the heat. Add onions, carrots, fennel, red pepper flakes, salt, pepper to the butter. Mix together and cook for 10 to 15 minutes, stirring occasionally. Add the garlic and porcini mushrooms, cook 1 minute more.
• Deglaze the pan by adding the rest of the red wine, broth, porcini broth. Stir the bottom of the pot to make sure you get all of the yummy bits stuck to the bottom. Add the Italian seasoning.
• Return the meat to the pot and turn up the temperature until the liquid reaches a boil. Stir. Reduce the heat to low and cover the pot. Stir periodically.
• Cook for at least 2 hours and even longer. Longer cooking and lower temperatures will guarantee a tender and flavorful venison stew.
• When finished sprinkle with chopped flat-leaf parsley and serve over polenta.

ITALIAN VENISON SANDWICHES

Steps:

• In a 3-qt. slow cooker, combine the first nine ingredients. Add venison and stir. Cover and cook on low for 8 hours or until meat is tender. Using a slotted spoon, spoon into rolls. Top with pepper rings if desired.

ITALIAN BEEF OR ITALIAN VENISON (SHERIE'S STYLE)

Steps:

• I use venison of course, but you can use 4 lbs boneless beef roast as well.
• Throw everything in a slow cooker including the juice from the pepperoncinis -meat can be frozen or otherwise, and cover.
• Cook for about 4-5 hours. 5-8 for frozen (venison) roasts.
• Shred meat periodically to maximize flavor, otherwise shred prior to serving.
• Serve on toasted hoagies with butter and sliced swiss or mozzarella cheese.
• Excellent for buffet style dinners. Delish!

ITALIAN VENISON

Steps:

• Place chuck roast in crock pot.
• Pour bottled dressing, and remaining ingredients over top. The roast needs to be covered. I sometimes slice the roast in two pieces to make it easier to cover.
• Cook on low 8 to 10 hours. Take meat out of crock pot and shred with fork.
• Put meat back in crock and stir.
• Serve on sub rolls or hamburger buns.
• This is also a good low carb dish just skip the buns. I eat this on low carb tortillas.