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Old 10-19-2006, 01:49 PM   #11
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I don't like the taste of Wild Game but I can see that everyong seems to have receipes for it.



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Old 10-19-2006, 04:47 PM   #12
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Venison Ribs

Your right most people throw them away and they are fantastic. You just need to make sure they are good and hot when served. When they cool they the fat gets fairly tallowy.

great to see we have fellow game connisuers.


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Old 01-23-2007, 06:37 PM   #13
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Ingredients for Venison With Pumpkin
  • 2 pounds venison, cut in 4 pieces
  • 3 onions, peeled, sliced
  • teaspoon nutmeg, grated
  • teaspoon cinnamon
  • 1 clove of cloves
  • 1 pumpkin, small, peeled, sliced
  • 3 tablespoons butter
  • 2 tablespoons vinegar
  1. Put all ingredients in a kettle.
  2. Cover.
  3. Let cook slowly for about 45 minutes.
  4. Then serve.
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Old 01-23-2007, 07:03 PM   #14
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This is my favorite ( so far) LOL!

1 -1 1/2 pounds venison medallion sliced 3/8 inch thick
and then gently pounded to 1/4 inch thickness

salt and pepper to taste

small amount of flour

2 TBS butter


1/2 cup Red wine or Marsala

1/2 cup beef broth

2 TBS Butter

Season the meat with salt and pepper and then lightly dust with the flour.

Melt 2 tablespoons of butter and the olive oil in a frying pan. Add the meat.
Brown on both sides for two minutes each. Then remove from the pan.

Pour off most of the juices. Add the wine and 1/4 cup of the beef broth. Boil for 1-2 minutes.. Be sure to scrape any brown bits from the bottom of the pan. Return the meat to the ban and cover. Simmer over very low heat for 5 minutes. Baste meat every so often.

Remove meat and add two tablespoons of butter to sauce. Mix well and pour over meat.


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