Henry Sinkus - Venison: Fast and Foolproof Favorites

2006 Willow Creek Press Illustrations Clipart.com All rights reserved. No part of this book may be reproduced or transmitted in any form by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without written permission from the Publisher. Design: Katrin Wooley Published by Willow Creek Press P.O. Box 147, Minocqua, Wisconsin 54548 www.willowcreekpress.com ISBN: 978-1-6234-3552-3 Table of Contents 1 lb. course ground venison 2 cups raw cubed potatoes 1 cup chopped onion 1 can condensed tomato soup 1 15-oz. salt tsp. pepper 2 Tbs. chili powder 4 cups water In a heavy skillet, saut the onion until tender. chili powder 4 cups water In a heavy skillet, saut the onion until tender.

Add venison, chili powder, salt and pepper, and cook until the meat is well browned. In a 4-quart saucepan, combine the kidney beans with the potatoes and water; bring to a slow boil and cook until the potatoes are tender. Add the tomato soup and the venison to the saucepan; stir well and simmer one hour. Serves 4. Henry says: This a great recipe for hunting camp, quick and easy. venison, cut into -inch chunks 2 medium onions, diced 2 15-oz. cans tomato sauce 2 15-oz. cans stewed tomatoes 1 large green pepper, diced 2 Tbs. chili powder 1 tsp. salt tsp. red pepper 1 tsp. oregano 1 or 2 cans kidney beans In a medium stockpot, brown the venison and onions in 2 Tbs. oil. oil.

Add the tomato sauce, stewed tomatoes, green pepper, chili powder, salt, red pepper and oregano. Simmer covered over low heat for 2 hours. If not thick, remove cover for the last 20 minutes of cooking. Add the kidney beans just before serving and heat through. Serves 6. 2 lb. venison cut into -inch cubes 4 slices thick bacon cut into 1-inch pieces cup flour tsp. salt 2 medium red potatoes, thinly sliced 2 15-oz. cans stewed tomatoes 1 10-oz. package frozen lima beans 1 12-oz. can whole kernel corn 1 chicken bouillon cube 3 cups hot water In an 8-quart Dutch oven, cook the bacon over medium heat until browned. can whole kernel corn 1 chicken bouillon cube 3 cups hot water In an 8-quart Dutch oven, cook the bacon over medium heat until browned.

Remove bacon and drain on paper towels. Spoon off all but 2 Tbs. of the bacon drippings. Combine the flour and salt, and coat the venison cubes. Cook the venison in the bacon drippings until brown. Add potatoes, tomatoes, corn, lima beans, bouillon, and 3 cups of hot water.

Bring to a boil over high heat; reduce heat to medium and cook 10 minutes or until venison and vegetables are tender. Sprinkle each serving with crumbled bacon. Serves 4 to 6. Henry says: A great recipe for the busy family where no one eats at the same time. Make this recipe a day ahead, portion in individual bowls, and re-heat as needed. celery seed 1 tsp. garlic powder 1 tsp. seasoned salt tsp. fresh ground pepper cup flour 2 Tbs. butter plus 1 tsp. 1 14-oz. can chicken broth 1 8.5-oz. can diced peas and carrots 1 cup button mushrooms, sliced 1 box chilled pie crust, at room temperature In a heavy skillet, melt 1 Tbs. butter and saut the venison cubes, onions and mushrooms until the meat is brown. butter and saut the venison cubes, onions and mushrooms until the meat is brown.

Set aside to cool. In a large saucepan, over medium heat, melt 2 Tbs. butter and then whisk in 1 tsp. butter until smooth. Add the chicken broth and juice from the peas and carrots; whisk until thickened. Add the potatoes, peas and carrots, meat mixture, and seasonings; stirring constantly, heat until thick and bubbly.

Line a 9-inch, deep-dish pie tin with one pre-made pie crust. Using a slotted spoon, transfer the meat/vegetable mixture to the pie shell. Moisten the bottom pie crust edge, and place the second crust on top; crimp seal the edge. Cut vent slits in the top crust. Bake in a preheated 400 oven for 30 to 40 minutes; the pastry will be nicely browned. Let the venison vegetable pie set for 30 minutes to facilitate easy serving.

Serves 4 to 6. Henry says: A wonderful make-ahead meal. Store several in the freezer. Add cup red wine for a more robust flavor. 2 lb. sweet or unsalted butter tsp. salt tsp. white pepper tsp. beau monde In a 12-inch cast iron Dutch oven, melt enough butter to cover the bottom. beau monde In a 12-inch cast iron Dutch oven, melt enough butter to cover the bottom.

Season the venison with salt, pepper, and beau monde; saut the venison until brown on all sides. Add consomm and red wine to just cover the meat and simmer, covered, for 30 minutes. Add the carrots, onions, turnips, cabbage, and bay leaves. Cover and simmer for 1 hour, then add the potatoes and simmer for 30 minutes, or until the potatoes are tender. Serves 4 hungry hunters. Henry says: Adding some steak sauce will give sparkle to the sauce.

Watch the level of the liquid while simmering: add additional consomm and/or red wine to keep everything covered. 1 lb. venison, trimmed of all fat and cut into bite-sized pieces 1 medium white onion, cut into 8 wedges 2 medium potatoes, cut into -inch dice 2 medium carrots, peeled and cut into -inch dice 1 medium green pepper, cut into -inch pieces 1 cup tomato sauce cup Sauternes wine cup apple cider vinegar 1 cup brown sugar 1 cup water 1 tsp. dried basil tsp. garlic salt 4 Tbs. white pepper tsp. onion powder tsp. garlic salt dash of cinnamon Roll the venison in the Dry Rub Mixture. garlic salt dash of cinnamon Roll the venison in the Dry Rub Mixture.

In a 10-inch heavy skillet, heat the peanut oil over medium heat, add the onion and brown. Add the venison and saut until brown. Drain off excess oil, add Sauternes, tomato sauce, vinegar, water, and brown sugar; stir to mix thoroughly, cover, and simmer over low heat for 20 minutes. Add potatoes, carrots, green pepper, basil, and garlic salt; adjust seasoning with salt and pepper. Cover and simmer for 30 minutes or until vegetables are tender. Serves 4. Serves 4.