Venison Recipes ? Have 4 1/2" cutlets any ideas ?

Question

I have those small cutlets, would like recipes that would let the venison taste come thru, but alittle more complex that just pan-fry or roast them.

Thanks so far... anymore ideas ? We're hoping to keep the cutlets intact rather than chopping them up for chili, but thanks !

Answer 1

My favorite venison recipe is pretty simple. Cut the venison into thin strips, marinate in McCormick's meat marinade (prepare according to package directions) and barbeque. It is awsome!

Answer 2

yes I do! here goes: Make this marinade:
1 cu. brown sugar
1/2 cu soya sauce
1/2 cu veg oil
3 or 4 cloves of crushed garlic
1/2 large onion (grated)
Mix or shake together well. Marinate cutlets all day or over night,,, turning over periodically.. . Now barbeque them.... VOILA! This is awesome........... the more you want to taste the venison, the less time you marinate the meat!

Answer 3

Venison Fajitas

"I tried this one evening and now my family asks for it all the time."

6 servings

PREP TIME 30 Min
COOK TIME 15 Min
READY IN 45 Min

INGREDIENTS
Fajita Seasoning:
2 teaspoons seasoned salt
1/4 teaspoon garlic salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 teaspoon dried oregano
1 1/2 pounds venison, cut into 2 inch strips
4 tablespoons vegetable oil
1 medium red bell pepper, cut into 2 inch strips
1 medium yellow bell pepper, cut into 2 inch strips
1 medium onion, cut into 1/2-inch wedges
12 fajita size flour tortillas, warmed
DIRECTIONS
Combine seasoned salt, garlic salt, black pepper, cayenne pepper, and oregano to make the fajita seasoning. Sprinkle two teaspoons of the seasoning over the sliced venison. Mix well, cover, and refrigerate for 30 minutes.
Heat 2 tablespoons of oil in a heavy frying pan. Cook bell peppers and onion until starting to soften, then remove. Pour in remaining oil, then cook venison until browned. Return pepper mixture to the pan, season with remaining fajita seasoning, and reheat. Served with the warmed tortillas.

Answer 4

"Venison Chili Con Carne" - 6 servings

1 lb. bulk pork hot Italian sausage
1 large onion; diced
1 medium sweet red pepper; diced
2 lbs. venison steak; cut into 1 1/2" cubes
2 tbsp. olive oil
1 (28 oz.) can crushed tomatoes
1 (14 1/2 oz.) can beef broth
1/4 cup tomato paste
1 tbsp. brown sugar
2 tsp. ground cumin
2 tsp. chili powder
1 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
Salt and pepper to taste
1/4 cup minced fresh parsley
Hot cooked rice

In Dutch oven or large pot, cook sausage, onion and red pepper over medium heat until meat is no longer pink; drain and set aside.
In same pot, brown venison in oil; drain. Add tomatoes, broth, tomato paste, brown sugar, cumin, chili powder, oregano, pepper flakes, salt, pepper and sausage mixture. Simmer, uncovered, for 1 1/2 hours or until venison is tender. Stir in parsley; serve over rice.

Answer 5

Venison Chili. i'm not sure appropriate to the quantity you have, yet indexed under are the final components: 1lb of floor meat 4 cans of chili (pinto) beans 2 cans of kidney beans (elective or you ought to use pinto beans) 3 chili peppers a million bell pepper 2 cloves of sparkling garlic a million candy onion chili powder salt water pork base cook dinner meat and scoop right into a super pot. contained in the leftover grease saute onions, garlic, and peppers with grease (it is going to hold out the flavors). upload beans, and warmth. upload seasonings to flavor alongside with water and pork base to needed consistency. enable it cook dinner mutually, and season subsequently. all and sundry has distinctive tastes so i did no longer upload contained in the quantity of seasonings. the final advice is to characteristic slightly, enable it cook dinner/combination for awhile, and upload greater.

Answer 6

wrap them in thin bacon slices and marinate in dale's or worcestershire sauce........Grill or broil. YUMMY

Answer 7

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