Cape Cod Recipes Venison


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Cape Cod Recipes Old and New Meat and Game Dishes
	Venison Roast The evening prior to dinner have venison roast (2 pounds or so) defrosted, cleaned and trimmed. Place venison in a regular size cooking bag and place in a 9" x 9" or larger roasting pan. Next, in a bowl mix the following to make venison marinade. 1/2 teaspoon thyme 2 cloves garlic 1/2 cup orange juice 1 tablespoon worcestershire sauce 2 tablespoons each, steak sauce and lemon juice 1 bay leaf 1 medium onion, chopped (save half for later) 1/2 cup Rose wine 1 tablespoon parsley 1/2 teaspoon season salt 1/2 teaspoon black pepper (lemon pepper) Pour marinade over roast and turn several times to coat thoroughly. Sprinkle generously with salt and lemon pepper. Seal cooking bag and refrigerate roast in roasting pan until the next morning. Next morning turn venison roast over to thoroughly marinade on the other side. Once again, refrigerate until two hours prior to cooking. Approximately two hours before dinner time preheat oven to 325 °. Allow 45 minutes cooking time per pound of meat. (Two pounds or so equals one and a half to one and three quarters hours cooking time required). At the same time remove marinated venison roast from the refrigerator and add: 4 ounces fresh mushrooms, sliced 1 large bell pepper, sliced 4 fresh carrots, chopped 2 stalks fresh celery, chopped 1/2 teaspoon salt 1/2 medium onion saved from marinade In a jar add two tablespoons corn starch and one half cup water. Shake until dissolved. Pour over venison roast and bake for one and a half to one and three quarters hours. Serve chunks of delicious venison roast and vegetables along with or over your favorite rice, or with potatoes. Venison Stew 6 pounds venison stew meat, 1 inch cubes 6 cans beer (Molson Golden) 1 1/4 cups flour 2 tablespoons salt 3 1/4 teaspoons crushed thyme 1 1/4 teaspoons crushed pepper 8 tablespoons cooking oil 30 shakes Maggi seasoning (bouillon) 2 bay leaves 9 unpeeled potatoes, cut into 1 inch cubes 12 quartered carrots 6 medium onions, cut into 1 inch pieces 3 large whole stalks celery, cut into 1 inch length 4 cloves minced garlic 1 quart hot water 2 teaspoons worcestershire sauce In a large bowl, combine beer marinade: 4 1/2 cups beer 1 1/2 cups minced green onion 1 cup olive oil 3/4 cup minced green pepper 9 tablespoons soy sauce 1 1/2 teaspoons Liquid Smoke 6 tablespoons sugar 3 tablespoons fresh garlic 3 tablespoons Lawry's seasoned salt dash of red pepper Marinate meat overnight in refrigerator, covered. Drain meat from marinade (let drain for 1/2 hour) and save liquid. In a bowl or plastic bag combine flour, thyme, pepper and salt. Coat meat in flour mixture and brown in hot oil. Brown small amounts of meat at a time and set aside to drain. In remaining oil, add more if necessary, cook onions, celery and garlic until soft (or until onions are clear). In large pot mix hot water, Maggi, worcestershire sauce and remaining marinade juice. Add onion and celery and let come to a boil. Reduce heat and simmer for at least two hours. Add potatoes, carrots, and mushrooms and simmer until vegetables are soft, about 45 minutes or more. Very good with bread and beer.