#1 Contest Winner
Corned Venison Reuben Rolls
The Brine: The Rolls:
2 cups water Corned Venison
6 Tbls. Morton Tender Quick Egg Roll Wrappers
½ cup brown sugar Sauerkraut
4 ½ Tsp. Pickling spice Swiss Cheese
1 Tbsp. Garlic Powder Vegetable oil for frying
6 cups cold water Thousand Island Dressing (dipping sauce)
3 – 5 lbs. boneless venison roast
Instructions:
Corned Venison Directions
1. Bring 2 cups of water to a boil in a sauce pan over high heat. Stir in the curing mixture (Morton Tender Quick), brown sugar, pickling spice, garlic powder, stir until dissolved then remove from the heat. Pour 6 cups of cold water into a 2 gallon container and stir in the spice mix. Place the boneless venison into the brine, cover and refrigerate.
2. leave the venison in the refrigerator to brine for 5 days, turning the meat over every day.
3. To cook, rinse the meat well, place in a slow cooker and cover with water. Cook on high for 4 hours or on low for 7 hours. Remove the venison from the crock pot and allow to rest for 30 minutes before slicing.
Dan Miller
Hillman
Second Place
Venison Snow Birds
1 ½ lbs. ground venison
½ lbs. ground pork
½ cup uncooked rice
1 medium onion, chopped fine
½ cup cream
Salt & pepper to taste
Mix ingredients together. Put 1 can tomato soup and two cans of water into a roaster and when it boils, drop the snow birds which have been formed into long narrow balls into it.
Let simmer for about 1 ½ hours. (May have to add a little more liquid)
Adding one egg to the meat mixture is optional.
Shirley Posterick
Minneapolis
Third Place
Mrs. Santa’s Venison Stroganoff
1 & 1/2 lb. venison steak (cut into 1 in. cubes)
I medium onion (finely chopped)
2 cans Campbell’s Beef Consomme’ (DO NOT USE BEEF BROTH)
4 cans of water
1 jar of button mushrooms (drained)
1-8 oz. container sour cream
Coat meat with flour and brown in ¼ cup of oil and 4 T butter
in a medium frying pan along with chopped onions until all pieces of meat are golden brown.
In 5 quart kettle, stir together consomme’, water and mushrooms. Add meat to liquid mixture. Bring to boil, cover and let simmer for two hours. Thicken with flour and water mixture if necessary.
Boil 4 cups of wide egg noodles until tender. Drain and rinse with hot water.
Bring stroganoff to a boil, shut off burner and add sour cream. Stir until well blended. Do not boil after sour cream has been added.
Serve over egg noodles and enjoy!!!
Sheila Gardner
Honorable Mention
Burgie’s Spicy Venison Ice Fish House Recipe
Recipe makes a 50# batch
25 lbs. venison (Don’t forget to buy Cure)
25 lbs. pork
2.6 oz. crushed red pepper flakes
10 lbs. Kosher salt
7 Tbls. Rubber sage
15 Tbls. Medium ground black pepper
10 Tbls. Granulated or powdered garlic
(Do not pack rubbed sage – keep loose)
Mix all ingredients together, add more water if needed. After mixing, make a patty, fry it in a pan & add more spice if you want more heat. Smoke for 2-3 hours w/red oak. If mixture is cold smoked, it needs to be cooked before consuming.
Richard Burggraff
Randall
Honorable Mention
Bacon Wrapped Venison Tenderloin with Garlic Cream Sauce
6 slices Thick Bacon 2 Tbls. Butter
2 (3/4 lb.) venison tenderloin roasts 1 (8oz.) package sliced cremini mushrooms
2 tsp. olive oil, divided 2 cloves garlic, chopped
¼ tsp. onion powder, divided 1 Tbsp. chopped green onions (or more to taste)
Kosher salt & Black ground pepper ½ cup heavy whipping cream (or more to taste)
to taste
1. Preheat oven to 375 degrees F. (190 degrees C.)
2. Place bacon on a slotted baking pan
3. Bake bacon in preheated oven until partially cooked but still flexible, 6 to 8 minutes
4. Brush venison tenderloins with olive oil and season with onion powder, salt & black pepper. Place tenderloin roasts side by side and wrap them together in partially cooked bacon. Place into roasting pan.
5. Roast until bacon is browned and an instant read meat thermometer inserted into the thickest part of the tenderloin reads at least 145 degrees F (65 degrees C.), takes about an hour.
6. Heat butter in a saucepan over medium heat; cook mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixture; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.
Shiela Barton
Honorable Mention
Bob’s Venison Romalsi
First of all, soak toothpicks in water overnight
Cut 1# venison steak in 1/2” X 2” pieces, place meat in a bowl and pour the following marinate over.
4 Tablespoons Taragon Vinegar
4 tablespoons Soy Sauce
2 teaspoons Garlic Powder
4 teaspoons Maple Syrup (or brown sugar)
2 teaspoons Black Pepper
Marinate in the refrigerator overnight or at least 4 hours
Cut Bacon strips in thirds and wrap around venison pieces. Secure with toothpick.
Grill 30 minutes or until tender.
Bob Maschler
Honorable Mention
Swiss Steaks
2 lbs. round venison steak
Flour
2 tsp salt
½ tsp pepper
Oil
2 onions, sliced
2 ribs celery, diced
1 cup carrots, diced
2 cups fresh or stewed tomatos
1 Tbsp. Worchester sauce
1) Combine flour, salt & pepper. Dredge steak in flour mixture. Brown in oil in skillet. Place in slow cooker.
2) Add remaining ingredients to cooker.
3) Cover, cook on low for 7 ½ to 8 hours.
Laurie Veillette
Honorable Mention
DEER HUNTERS WILD RICE SOUP
3/4 cup wild rice
2 bouillon cubes
1/2 lb bacon, diced
1 lb venison hamburger
1 qt milk (whole or 2 %)
1/3 lb Velveta Cheese, diced
1 can cream of celery soup
1 can of mushroom soup
3 large potatoes diced
4 carrots, diced
1/2 stalk celery, diced
Cook rice in 3 cups of water with 2 bouillon cubes for 50 minutes. Put diced potatoes, carrots, and celery in water pot and boil until done. (about 20 minutes) Dice bacon and fry. Brown hamburger in bacon grease and drain. Mix cooked rice, hamburger, bacon, soups, milk, and cheese and cook in large pot until done. Add the potatoes, carrots, and celery to the soup mixture, including the water these items were cooked in. Put on low-medium heat, stir constantly to prevent the milk in the soup from scorching. Serve Hot.
Tony Wenzel. Randall
Honorable Mention
Old Fashion Dish of Plenty Venison Stew
1 Medium Onion
1 ½ lbs venison burger
½ cup uncooked rice
3 cups diced potatoes
1 cup diced celery
2 cups carrots diced
1 can red kidney beans
1 large can tomatos
2 Tsp salt (or more)
Pepper to taste
Chili powder to taste
Brown burger in butter w/ onions in skillet. Then layer in baking dish ingredients. Bake covered in 350 degree oven until done. Add extra water if you desire.
Pat Schilling
Fort Ripley
Bacon Wrapped Venison Steaks
Wrap venison steak with 1 piece of raw bacon. Insert toothpicks to keep in place.
Mix:
½ tsp pepper
1 tsp. garlic salt
1 Tbsp. minced onion
1 tsp. dried oregano
1 tsp. dried parsley
1 16 oz. bottle Zesty Italian dressing
Put everything in a gallon size Ziploc bag
Marinate for 3 days in fridge. Keep flipping bag.
Then grill and enjoy.
Kimberly Bieniek
Grey Eagle
Black Tie Venison Steak
Soak venison chops or back loin in marinade below, leave venison uncut for now. Marinade for 24 hours.
Marinade:
¼ pkg Onion soup mix
2 T sugar
½ cup catsup
¼ cup vinegar
¼ cup salad oil
1 T mustard
¼ tsp salt
Dash of hot pepper sauce
Drain meat. Wrap in bacon & grill to desired doneness. Be sure to have mushrooms & onions to have with it if like.
Pat Schilling
Fort Ripley
Venison Bacon Burgers
1lb. Thielen's Bacon
1.5lb Ground Venison
2T Lawry's seasoned salt
1/2 T Ground mustard
1/2 T Black pepper
1/2 T Garlic Powder
1/4 c Brown Sugar
Cayenne pepper (optional)
Chop bacon ( I use a kitchen shears to cut multiple bacon slices at once). Mix all ingredients together in mixing bowl until bacon is evenly mixed into ground venison. Patty burgers - the fat from the chopped bacon will help hold the patty together but you can add 2 eggs or breadcrumbs if you need it. Grill burgers to your preferred doneness. Top with mayo, lettuce, tomato, onion and optional cooked bacon slices on top.
Jennifer Knopik
Judy’s Best Venison Roast
1 (5 lb) Venison Roast from hindquarter
2 (8-oz) pkgs sliced fresh mushrooms
1 1/2 cup diced celery
1 cup chopped onions
1 T. chopped garlic
1 chopped green pepper
1 can chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 tsp salt
1/2 tsp pepper
In a roaster, put roast and chicken broth in oven at 350 degrees for 2 1/2 hrs or until done. (save out the broth) Cool roast in refrigerator (over night is best) In fry pan, cook mushrooms, celery, onions, garlic and pepper in small amount of oil.
Take cold roast from refrigerator and slice up in serving sizes. Place venison back in roaster, add broth, soup, pepper, onions, garlic, and celery mixture to the top of roast. Cook at 350 degrees for 1 hour. With flour and water, thicken gravy before serving.
This is served best over mashed potatoes, hot biscuits, or buttered toast.
Tip: Cut off all fat and silver skin from venison.
Tony Wenzel, Randall
Minnesota Venison Marinade
1 – 2 lbs. of venison 1 tsp. Onion Powder
¼ cup oil 1 tsp. Garlic Powder
¼ cup soy sauce 1 tsp. Pepper
1 Tbsp. ketchup ½ cup Real bacon bits
Tenderize venison and cut into strips. Combine remaining ingredients. Place meat in sauce to marinade 4-6 hours. Put int crock pot on low for 2 – 3 hours. (Not necessary, but you can finish by putting meat on the grill for 5 – 10 minutes for added flavor.
Jacqueline Burns
Little Falls
Venison Bites
Cut venison into 1 inch cubes.
Soak cubes in cold coffee for one day, refrigerated.
Drain well. Put in plastic zip lock bag and pour over Laweyies Teriaki marinade for three days. Drain.
Wrap each cube in bacon & secure with toothpicks.
Grill until done.
Pat Schilling
Fort Ripley
Venison Jerky
Thin Slice Venison (amount/weight up to you)
Soak in Tender Quick for 2 days, then drain
Ingredients (amounts depend on taste and/or amount of Venison)
Brown Sugar
Garlic Salt
Onion Salt
Course Pepper
Worchester Sauce
Jerky seasoning
Season Salt
Mix everything together, let it stay for 3 days in fridge
After 3 days, smoke on racks for 3 – 4 hours at 185 degrees. I use wood smoker
Cool, put in bags and give samples to the gang at Party Line
Scott Maurer
Genola
Saucy Deer Bites
1 Jar chili sauce 1 jar grape jelly Venison sausage – cooked and cut into small pieces. Mix sauce & venison sausage and put into slow cooker. Mix equal amounts. Heat to mix. Very good appetizer.
Karen Stangl Pierz,
Venison Jerky
1 ½ – 2 lbs venison roast
1 T. Worcestershire sauce
¼ c. soy sauce
¼ t. garlic powder
½ t. onion powder
½ t. liquid smoke
1 t. Hickory smoked salt (Spice Island)
A few drops Sriracha sauce (optional-to taste)
Cut meat into strips and mix meat into marinade. I make up to 5 lbs of meat, increase recipe as needed. Usually double or triple the recipe. Mixture should be juicy. Cover tightly
Refrigerate at least overnight, two days is better to infuse the flavor, stir or shake often
Set oven on lowest temperature or around 180-200 degrees or put into a dehydrator 4-6 hours at 160 degrees
Arrange meat close together on old cookie sheet (marinade will take the non-stick finish off a new one).
Dry 6-8 hours or until any liquid is gone. Check often. Bag and refrigerate
Ann Hanson
Venison Jerky
5 to 6 lbs. venison cut into thin strips
1 cup soy sauce
1 15 oz. bottle of Worchester sauce
3 tsp. liquid smoke
3 tsp. monosodium glutamate
1/3 tsp. marjoram
1 tsp. basil
½ tsp. thyme
2 tsp. garlic powder
3 tsp. onion powder
¾ tsp. pepper
3 tsp. salt
2 tbsp. tabasco sauce
Soak at least 24 hours in refrigerator. Take strips out of the brine. Allow excess juice to drip off, put on wire racks to cook in slow oven as possible with doors ajar to let moisture to escape. Line bottom of oven with foil to catch drips. Cook to desired tenderness, perhaps 8 hours, perhaps overnight.
Optional – sprinkle with lemon pepper.
Adeline Gunther
Pierz
Venison Steaks
Marinate in a plastic bag with your favorite seasoning & olive oil for a couple of days before using & flip the bag every day. Drain steaks and grill to taste.
OR
If you don’t want to grill them, place them in a crock pot with mushrooms, onions, 1 can of mushroom soup & ½ cup water. Leave them in crock pot for 4 – 6 hours.
Betty Devriendt
Royalton
VENISON STROGANOFF
1 can Campbell’s golden mushroom soup
1 lb. venison meat (cut into thin strips)
½ cup sliced onions
½ cup sour cream
1/3 cup water
1 small can mushrooms (opt.)
2 Tbsp. butter or margarine
Brown meat; cook onion in butter or margarine until tender. Add remaining ingredients except sour cream. Cover and simmer about 45 minutes or until tender. Stir now and then. Add sour cream and heat to serve. Serve over hot cooked noodles.
Janet Brausen
Pierz
VENISON WRAPS
Cut venison into 1-1/2 inch pieces. Set aside.
Make marinade: 2 Tbls Oil
2 Tbls soy sauce
2 Tbls orange juice
1/4 tsp ginger
1/4 tsp garlic powder
2 cloves garlic minced
Put venison in marinade for 1-2 hours. Drain meat, wrap each piece of venison with thin sliced bacon, secure with toothpicks. Grill over hot coals or on gas grill until 145 degrees for medium rare or until desired wellness is achieved.
Wendy Young
Pierz, MN 56364
Venison Vegetable Soup
1 lb. venison cubed
1 ½ tsp. shortening
1 (16 oz.) pkg. of mixed frozen vegetables
½ (16 oz.) pkg. of frozen lima beans or peas
1 Tbsp. sugar (if using tomatoes.)
2 tsp. parsley flakes
1 tsp. salt (optional)
1 Tbsp. + 1 tsp. beef boullion
1/8 tsp Cayanne pepper OR ¼ tsp hot pepper sauce
1 cup celery chopped
1 ½ cup onion diced
½ (16 oz.) pkg. frozen sweetcorn
2 ½ quarts water OR 3 (14.5 oz.) cans diced tomatoes undrained
2 cups potatoes peeled & cubed
1 tsp. garlic powder
In soup kettle, brown venison in shortening. Add onion & celery. Cover & simmer 10 minutes or until tender. Add remaining ingredients. Cover and simmer 1 hour longer or until meat is tender. Makes 12 – 14 servings.
Joyce Gunther
Venison/Beef/Bacon Burgers
5 lbs Venison trimmings
5 lbs Beef trimmings (80 % lean)
1 lb smoked Bacon
Grind and mix the venison, beef, and smoked bacon all together.
This makes the best grilling, juicy, and flavorful tasting burgers you can fix.
Venison is a drier meat, but mixed with non-lean beef and smoked bacon, you will have one great burger.
When you have the meat mixed, you will have 11 lbs of hamburger…ready for the grill.
This has been tested many times on friends and relatives and they just raved about the flavor of these burgers.
The bacon is the trick. An old guy, who worked in the meat department at Gosch’s 20 years ago, told me this and it is great.
Tony Wenzel. Randall
Venison Vegetable Soup
1 lb. venison cubed
1 ½ tsp. shortening
1 (16 oz.) pkg. of mixed frozen vegetables
½ (16 oz.) pkg. of frozen lima beans or peas
1 Tbsp. sugar (if using tomatoes.)
2 tsp. parsley flakes
1 tsp. salt (optional)
1 Tbsp. + 1 tsp. beef bouillon
In soup kettle, brown venison in shortening. Add onion & celery. Cover & simmer 10 minutes or until tender. Add remaining ingredients. Cover and simmer 1 hour longer or until meat is tender. Makes 12 – 14 servings.
Joyce Gunther
Venison/Beef/Bacon Burgers
5 lbs Venison trimmings
5 lbs Beef trimmings (80 % lean)
1 lb smoked Bacon
Grind and mix the venison, beef, and smoked bacon all together.
This makes the best grilling, juicy, and flavorful tasting burgers you can fix.
Venison is a drier meat, but mixed with non-lean beef and smoked bacon, you will have one great burger.
When you have the meat mixed, you will have 11 lbs of hamburger…ready for the grill.
Tony Wenzel. Randall, MN
Venny Vegetable Soup
2 lbs cubed venison roast 2 T. oil 1 quart canned tomatoes 1 quart beef stock 2 cups tomato juice or V8 2 T. beef bouillon granules/soup base 2 cups chopped onions 1 – 1 ½ cups corn Brown venison in oil. Add all other ingredients. 1 – 1 ½ cups carrots 1 cup celery, chopped 1 – ½ cps green beans ½ cup barley or rice 1 t. onion, powder 1 t. garlic powder 1 T. parsley flakes 1 tablespoon Worcestershire sauce
Cook in stock pot or slow cooker until tender
Ann Hanson