1. Patty Lady says

    I did a venison roast in the crock pot tonight. I’d think that you could do the same with the steaks. One can mushroom soup, one packet of onion soup mix, 1 large onion sliced, 1 tablespoon Worcestershire sauce, 1 tablespoon garlic powder, 1 tablespoon soy sauce. Place venison in crock pot, add onion, then sprinkle with the garlic powder, soy sauce, Worcestershire sauce. Mix the onion soup mix with the cream of mushroom and pour over the top of venison. Cook on low for 6 hours.
    I served it over noddles…it just fell apart. Mashed potatoes would work too.
    I think that you’d need to marinate the steaks to grill or broil them like regular steaks.
    Venison is very lean….not much fat.

  2. Lana Soileau says

    Coming from Cajun Country, we eat a lot of wildlife. What we do is season it really well – you can stuff it with garlic, lots of seasoning and if it’s very wild-tasting, we use a little vinegar sprinkling and allow it to marinate overnight. Put some cooking oil in the bottom of a heavy dutch oven and put your venison roast or whatever in the oven covered around 350 degrees. Check every so often and if the water content is low and it is sizzling, add a little water at a time (usually only about 1/3 cups), do this until the venison is tender. Take it out of the oven, place it on the stove on high and allow it to brown on both sides really well, adding small amounts of water (do not over water) and srape the bottom and sides of the pan – you will have a beautiful ajuis gravey. Serve over white or brown rice. I also use a cabbage, apple & raisin salad (a little mayo is the dressing) and it’s awesome!

  3. says

    Have you considered adding categories for What to Make When… company comes over or the babysitter is cooking dinner? That would be something I would love to share with our parents and sitters.

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