Venison Roll-Ups
Venison Sauce Piquant
Venison Sauce Piquant
Venison Roll-Ups
1 back strap of venison
1 block Monterey Jack cheese with jalapeno peppers
Regular or turkey bacon
Sliced jalapenos
Salt, red pepper and garlic powder, to taste
Pre heat, oven to 350F. Trim off all white fascia on back strap. Rinse
back strap and pat dry. Slice back strap into 1/4-inch thick
medallions. Using a meat mallet, lightly pound each medallion of the
meat to tenderize and flatten. Season each one to taste with salt, red
pepper and garlic powder.
Slice Monterey Jack cheese into 1/4 inch by 1-1/2-inch sticks. Cut
strips of bacon in half crosswise. Place stick of Monterey Jack cheese
and one small slice of jalapeno pepper onto center of back strap
medallion and roll up. Wrap bacon around rolled tip medallion and
secure with one or two toothpicks. Cook roll-ups on barbecue pit or in
oven with rack until bacon is cooked, about 8 to 10 minutes.
Venison Sauce Piquant
6 lb venison cubes
8 onions
2 bell peppers
4 lb celery
2 bunches green onions
1 parsley
2 cans Rotel tomatoes
2 cans tomato sauce
2 cans pureed tomatoes
1 can tomato paste
4 cloves garlic
1 cup olive oil
1 cup flour
2 Tbsp Lea and Perrin
2 lemons (juice)
2 tsp salt
2 tsp red pepper
1 tsp black pepper
1 tsp white pepper
2 tsp thyme
2 tsp oregano
10 cups water
1 can mushroom soup
Wash venison. Season and fry lightly in bacon drippings and remove.
Make roux with olive oil and flour. Add all tomato products. Add all
seasonings except garlic. Simmer for one hour. Add venison to sauce.
Simmer 30 minutes. Add water and garlic and cook for four hours. Serve
over rice.
Serves approximately 20 people.
Venison Sauce Piquant
3 lb venison, deboned, cut up in bite size pieces
1 large jar Italian dressing
3 large onions, chopped
3 large bell peppers, chopped
2 stalks celery, chopped
Eight 8 oz cans tomato sauce
1 large can tomatoes, stewed, chopped
2 cans Rotel tomatoes, diced
3 cloves garlic power, chopped fine
1 bunch parsley, chopped
1 bunch onion tops, chopped
Salt & red pepper, to taste
3 small cans mushrooms, chopped
Chopped chives, optional
After cutting up and deboning venison, place in a large bowl. Pour
Italian dressing over, just to cover venison. Cover bowl and place in
the refrigerator. This should be done the night before or if cooking
in the evening, do this early in the morning.
Make a roux (about 2 cups). Add onions, bell peppers, celery, tomato
sauce, tomatoes, garlic and a little water to make the sauce
consistency you want. Cook stirring now and then, until fat floats on top.
Add venison, more water if needed, and cook about 2 hours. Add
parsley, onion tops, salt, pepper, mushrooms, and chives and continue
cooking about 1 hour.
Serve over rice.
Serves about 20.
SOURCE: OUR RECIPE WORLD
Posted By: [email hidden]
FROM ANN IN FLA
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/