Venison Pot Roast
- 3 1/2 lb of venison shoulder or boneless chuck roast
- 1 Tbsp olive oil
- Salt, pepper, other seasoning to taste
- 1 large yellow onion, chopped or sliced
- 4 cloves of garlic, peeled
- 1/2 cup of red wine
- Several carrots, peeled and cut lengthwise
1 Use a thick-bottomed covered pot (oven-proof ), such as a dutch oven, just large enough to hold roast and vegetables. Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well.
2 When roast is browned, lift up the meat and add garlic and chopped onion to the bottom of the pan. Let the roast sit on top of the onions. Add 1/2 cup of red wine. Cover. Cook the pot roast in a 225°F oven, once you have browned it on the stovetop, and brought the liquid to a simmer.
3 Cook for 3 1/2 to 4 hours, until meat is tender. (If you are using a pressure cooker, cut the time by half). Near the end of the cooking, add carrots, cook until tender, about an additional 10 minutes.
Serves 4-5. Suggest serving with green beans and potatoes.
1/4 lb. salt diced pork
3 strips diced bacon
salt and pepper to taste
3 lb. Moose round or rump cut in cubes
1 Moose kidney, thinly sliced
1 Tb. brown sugar
1 1/2 Tb. currant jelly
1 tsp. Kitchen Bouquet
3 bouillon cubes
2 onions chopped or two dozen pearl onions
4 carrots, sliced
1 Tb. Worcestershire sauce
2 bay leaves
2 tsp. thyme
1/2 lb. mushrooms, sliced
3/4 cup cream
3 Tb. chopped parsley
2 cloves garlic, sliced
2 cups red wine
1 can cream of mushroom soup
Fry salt pork in skillet and cook bacon. Put aside.
Shake the meat chunks and kidney slices in salted and peppered flour.
Brown the meats in the salt pork fat. Remove to the casserole dish.
Stir sugar, jelly, and Kitchen Bouquet into skillet, then smash in
the 2 bouillon cubes and melt, stirring to blend over low flame. Glaze
the onions, carrots, and garlic slices until sticky with glaze but
not caramelized. Remove to casserole. Stir in red wine, then the can
of mushroom soup,(can use beef broth).
Sir in bay leaves and thyme and smooth out the liquid. Set aside.
Cover and simmer for 2-21/2 hours, adding water if stew thickens
too much. Add vegetables to casserole for the last 30-40 minutes of
Sauté the mushrooms in butter for 2-3 minutes, then add the
cream. Cook down until the cream has thickened-about 5 minutes. Add
bacon to the mushroom mixture just long enough to warm them, and add
to stew along with parsley.
This is excellent served with noodles.
See more Fish and Game Recipes,and
also see information on buying and cooking wild Alaskan salmon,
delivered fresh to your door.
Richard's Baked Lemon Salmon
- 1 whole wild salmon
- Lemon pepper
- 2 Lemon, thinly sliced
- Garlic powder
- 2 white onion, thinly sliced Parsley
Filet and Skin the wild salmon. Cut the fillets into 3” to 4" wide pieces.
Tear off a piece of tinfoil 8-12 inches long and place the salmon on the tinfoil.
Lightly sprinkle the Lemon Pepper and Garlic powder on the salmon. Slice the lemon and the onion into very thin slices and arrange on top of the salmon at this time also place the parsley on the salmon for decoration.
Wrap the salmon with the tinfoil and seal the seams very well.
Repeat for the remainder of the salmon.
Preheat oven to 350. Place the tinfoil wrapped salmon into the oven on a cookie sheet and bake for 20 to 25 minutes or until the opaque color in the center is barely visible.
Lincoln Park’s Balsamic-Glazed Salmon
2 bags spinach
2 tablespoons olive oil, divided
2 5-ounce salmon fillets with skin
1/2 cup chopped shallots
1/2 cup halved pitted kalamata/black olives
1/2 cup golden raisins or dried cherries (no added sugar)
3 tablespoons balsamic vinegar
1 1/2 tablespoon honey
Steam spinach, about 2 minutes. Do not overcook. You may need to do in two batches. Set aside. Salt and pepper salmon. Cook salmon on both sides on either the grill or in a skillet. Three to four minutes per side for the above size salmon. Transfer to plate.
Add 1 tablespoon olive oil to skillet. Add shallot, olives, and golden raisins (or cherries). Stir 1-2 minute. Add spinach; toss until heated through, about 2-3 mins.
Simultaneously, add balsamic vinegar and honey to skillet different skillet. Boil until reduced to glaze, about 30 seconds.
Place spinach on place, salmon on top and then spoon glaze over both.
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