Venison fans should get out their recipe cards

My hunting buddy, Bob Beck of Duncansville, gave me this recipe that is so easy and so good I make it for myself.

It is also quite good in the crock-pot so I thought I would share it with yout.


n 2 medium — sized venison steaks

n 1 package onion soup mix

n 1 medium onion

n 2 green peppers, sliced

n 1 large can stewed tomatoes

n 12-15 mushrooms, sliced

Brown the steaks then add all the other ingredients. Add one cup of water, cover and simmer slowly until meat is tender.

Venison is not some exotic fare that needs flouring, marinating and soaking to disguise some “wild taste.” That venison has a wild taste is mainly a figment of the imagination. However, if a deer was not properly cared for after being harvested, it may indeed have a strange taste

Do not overcook venison. When I’m frying a steak, for instance, or a hamburger and I get to the place in the cooking process where I think it needs just another minute or two, I remove it from the heat. The additional minute you would give to beef will just dry out the venison. Most of the time if a venison steak is tough, it has simply been cooked a little too long.

A friend once gave me this recipe for barbecued venison steak. You won’t be sorry you tried it.

Venison steak

n 1 cup catsup, ¢ cup water, ™ cup chopped onion, ¢ cup chopped sweet pepper, 1¢ tbsp. Worcestershire sauce, 2 tbs. brown sugar, ¢ tsp. salt, 4 pounds venison steak.

Combine all ingredients except steak and bring to a boil, then simmer three minutes. Pour over the steak, cover and bake at 350 for 1¢-2 hours, depending on thickness of steak. It’s so easy and so good.

For a savory roast or also with steak, mix one can of cream of mushroom soup and one can of water, one-half a package of dry onion soup mix, then pour over meat and cook until done.

Here’s a great way to cook venison hamburger that everyone will like. If you don’t tell anyone it’s venison, they won’t know. It’s called:


n 1 pound ground meat, 1¢ cup chopped onion, 1¢ cups milk, § cup Bisquick, 2 sliced tomatoes, 3 eggs, ¢ tsp. salt, 1/4 tsp. pepper, 1 cup shredded cheese.

Preheat oven to 400 degrees. Grease a baking dish. Cook hamburger with onion, then drain and spread in dish. Beat milk, Bisquick, eggs, salt and pepper. Pour into the dish. Top with tomatoes and cheese. Bake about 3o minutes or until casserole is browned and cheese is melted.

Frankly, my best way to prepare venison steaks and chops is the simplest way. Saute them quickly on a hot stove. I fry up a batch of onions and mushrooms (peppers if you like) and when almost done, set them aside.

Then drop the chops, or steak, into the pan and fry quickly on each side, taking care not to overcook. When browned on both sides, add the onion mixture, cook a bit longer and you have a dish fit for the most discriminating among us.