Italian Venison Stew Stuffed Venison Steak

Marinate venison in yogurt or buttermilk. ( The yogurt or buttermilk will help break down the proteins in the meat to make it more tender)Then wash thoroughly

2 lbs. Marinated venison meat
2 tbsp. olive oil
1 cup chopped celery
1 diced medium onion
6 med potatoes cubed
12 small carrots
1 tsp. Garlic powder
2 bay leaves
1 tsp. salt
1/2 tsp. pepper
1 tbsp. sugar
1/2 tsp. paprika
1 tsp. oregano
1 tsp. thyme leaves
1/4 tsp. nutmeg
1 cup red wine
Brown the cubed meat in oil; add two cups of water, along with all ingredients except carrots and potatoes. Cover and simmer 1 1/2 hours. Remove bay leaves, add carrots and potatoes, cook another 30-45 minutes or until tender.

OR

09/12/2006

1 lb. round venison Steak
1 tsp. salt
1 cup breadcrumbs
1/2 tsp. sage
1 egg
1 cup milk or broth
1/2 cup finely chopped celery
1 small onion
1/4 tsp. black pepper
1/2 cup flour
1/2 cup water
2 tbsp. Canola oil

Mix breadcrumbs, milk, egg, and seasonings to make stuffing. Salt the meat and cut into 2 x 4 pieces. Spread each piece or meat with stuffing and roll, fastening the rolls with toothpicks. Roll in flour and brown in skillet, using the canola oil. Remove from skillet, place in a roasting pan. Add water, cover, and cook for 2 hrs. at 375 degrees.

Try these two great recipes when you want to impress your family and freinds with you great cooking. you don't have to tell them where you got it be like i always knew how to cook it will be our little secret. look for more recipes coming soon.

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Author:: Frank King
Keywords:: Venison. Stew, Steak, Stuffed, Deer, Venison stew, Venison Steak
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