Hunting for a venison recipe? Readers come to the rescue

Many hunters now have deer in the fridge, and if you happened to bag any game you might find yourself hunting for something else – a recipe.

Local readers Ruth Hughey and Mary Jo Passmore offered up a few recipes to either add to your collection or start it.

Hughey, of Altoona, used to hunt and generations of hunters are in her family.

“It’s so tender and it beats beef all the way around,” she said of venison.

Below are two of the recipes she submitted – one for deer jerky and the other for venison bologna.

Deer Jerky

3 pounds deer meat, cut into thin strips

1/2 cup Worcestershire Sauce

1/2 cup Soy Sauce

2 teaspoons onion powder

2 teaspoons garlic powder

2 teaspoons black pepper

2 teaspoons hickory smoke salt

1/2 teaspoon cayenne red pepper (for mild flavor use 1/4 teaspoon)

Mix all the ingredients together and coat the deer meat strips. Put in fridge and let sit overnight. Space out meat strips on a cookie sheet and put it in the oven at 150 to 170 degrees Farenheit for 8 to 12 hours. Cool and store in air-tight container.

Venison Bologna

4 pounds ground venison

1/3 cup Tender quick

2 tablespoons liquid smoke

3/4 teaspoon pepper

2 teaspoons garlic powder

Directions: Mix the ground venison and tender quick together well and refrigerate overnight in a plastic bag. The next day, add the remaining ingredients. Mix well. Divide the flavored meat into four or five portions and roll into a firm log. Place on boiler pan in oven at 225 degrees Farenheit for 4 hours. Cool and slice.

Passmore, of Hollidaysburg, said in an email she had a tough time picking among her favorite venison recipes.

She went with a classic in her family – Pulled Venison and Pork in Sweet BBQ. It’s her own recipe, which she has made for at least 30 years, she said.

“[It] tastes better after it sits in the fridge for a day. That is why I like to make it the day before,” she said.

Pulled Venison and Pork

in Sweet BBQ

3 pounds venison, trimmed of tallow, cut into 1 1/2 to 2 inch cubes

3 pounds pork tenderloin, trimmed of fat and cut into 1 1/2 to 2 inch cubes

1 finely chopped green pepper

1 large sweet vidalia onion, finely chopped

1 6-ounce can of tomato paste

1 cup water

1/2 cup brown sugar, packed

2 teaspoons chili powder

2 teaspoons cider vinegar

2 teaspoons salt

1/2 teaspoon dry mustard

2 teaspoons A-1 steak sauce

Black pepper to taste

Three and a half hours or up to four days ahead, combine all ingredients in a Dutch oven.

Cook on medium high until it bubbles then reduce temperature to low. Cover and simmer for three hours. Remove meat from the pot, cool until safe to handle, then shred meat with a fork and put back into the sauce. Cover and simmer another 1/2 to 1 hour.

Serve on large rolls or toasted garlic bread. Makes 14 large sandwiches.

Mirror Staff Write Amanda Gabeletto is at 949-7030.