DEER RECIPES

Some C4C Favorite Deer Recipes

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Venison Cheese Steaks

•   2 Venison Steaks – defatted and cleaned, cut into 3″ long and 1/2 ” thick strips
•   1 Pepper – cut into ” country size ” chunks
•   1 Lg Onion – cut into ” country size ” chunks
•   Salt
•   Pepper
•   1 Dash of Thyme
•   Swiss Cheese
•   Olive Oil
•  Mild Spaghetti Sauce
•   Rolls

Saute the venison, onion, and green pepper in olive oil. Add thyme, salt, and pepper to taste. Once sauteed toones liking, add the saute into a bun, add a reasonable amount of sauce on top of saute, and top off with the Swiss cheese. Place in oven and brown to ones taste.

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Lemon Pepper Antelope

•   4 antelope steaks (any size)
•   1/4 cup lemon pepper
•   1 table spoon garlic powder
•   1 table spoon salt
•   lemon juice
•   4 paper towels for each steak

Soak the paper towels with lemon juice apply 2 on each side of the steak and put in the fridge for 1/2 an hour. mix the seasons and sprinkle on the steak each side. Cook in a frying pan in between low and medium until browned on each side.

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Venison In A Crock

•   4 to 5 lbs venison ( I use steaks, you can use a roast)
•   5 bay leaves
•   5 Tablespoons black pepper ( yes tablespoons)
•   4 Tablespoons lemon juice
•   5 Tablespoons oregano
•   5 Whole cloves
•   salt to taste
•   Jar of Pepperoncini’s

Put your venison in a crock pot or on the stove in a stock pot. Make sure to remove any fat or tendons in the meat use. Add enough water to cover meat. Add all ingredients except pepperoncini’s. I put my spices except for the pepper and oregano in a tea leaf ball since youhave to retrieve the bay leaves and cloves before serving. Cover and cook over low heat until meat starts to shred, usually about 6 to 8 hours depending on which cooking method that you chose, if you cook on the stove be sure to check water level while cooking. When meat starts to shred remove from pan and pull meat apart, do not throw out the liquid. After shredding meat, return to the liquid and add pepperoncini’s, cook another 30 minutes. Serve on hoagie rolls. This can be frozen in sandwich size portions and taken out as needed for quick lunches or just to have on hand for unexpected company. Even people who say they don’t like deer like this recipe.

- Susan Lee of Humboldt, Illinois

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Robb’s Deer Steak Medallions

•   1 flank or 1 Tenderloin – cut into small medallions (approximately 1″ x 3″)
•   1/3 cup of “Dale’s” sauce
•   2/3 cup of Vegetable oil

Take 1 flank or 1 Tenderloin and cut it into small medallions (approximately 1″ x 3″) with the thickness at around 1/2″, try to cut across the grain if possible. Mix in a large mixing bowl, 1/3 cup of “Dale’s” sauce (from Kroger or any major store) and 2/3 cup of Vegetable oil (corn/cooking oil will work, but vegetable oil is best) and mix this up so that it is NOT separated, then dump in all your cut deer medallions.. put in refrigerator for approximatly 30 minutes mixing every so often. Fire up the grill and cook on a Med-High setting or until the charcoal is nice and white cook on each side for approximately 4-5 minutes (or however you like it) watch the steaks… when blood starts welling up on the top of the steak, it’s time to turn them over.

Note: The vegetable oil makes them tender… the Dales is for flavor… so basically any type of sauce that you like for flavor can be substituted, but believe me, the Dales is THE Best.