3 or 4 lb roast
2 tbsp, oil
1 pkg dry onion soup mix
1 c. water
4 carrots, sliced into thirds
12 while small potatoes
salt and pepper to taste
Place oil, then roast in large covered roaster. Sprinkle soup mix over roast; pour water over all. Cover and cook at 325 degrees for 2 hours. Add carrots, potatoes and seasonings; cook 30 minutes long. This would yield 6 servings.
JEAN'S BARBECUED VENISON STEAK
2 tbsp margarine or butter
1 tsp dry mustard
2 tsp salt
1/8 tsp pepper
2 tsp sugar
1/4 tsp paprika
1 thick deer sirloin or T-bone steak
1 tbsp Worcestershire sauce
2 tbsp salad oil
1 tbsp catsup
Blend margarine with mustard, 1 teaspoon salt, pepper, 1 teaspoon sugar and paprika. Rub mixture well into steak. Mix remaining ingredients. Brush a portion of sauce over steak. Broil steak 20 to 30 minutes according to doneness preferred. Leave door of broiler partly open.. Watch steak carefully. Turn steak once. Brush frequently with remaining sauce. The would yield on serving.
JEAN'S VENISON STEW
3 lb. venison, cut into 2-inch cubes
1/4 c. fat
Boiling water or stock to cover
salt and pepper to taste
Dash of paprika
Pinch of cloves or allspice
Juice of 1/2 lemon
Dash of Worcestershire sauce
1 clove of garlic
2 onions, sliced
2 or 3 bay leaves
Carrots, whole or quartered
Small white onions (cut in X in top and bottom so they won't separate in cooking)
Potatoes, cut in cubes
Brown meat, a portion at a time, thoroughly in hot fat in Dutch oven, adding fat as needed. Place all meat in pot; add water, seasonings, garlic, onions and bay leaf. Cover and simmer over very low flame until meat is almost completely tender, stirring occasionally to prevent sticking. Add additional liquid if necessary. Add vegetables and continue to simmer for 20 to 30 minutes, only until vegetables are tender. Check for the need of additional salt. Thicken gravy if necessary.
Be With God,
Jean
Today is also Pierre's Birthday. He will be 5 years old today. This is the second of his birthdays he will be celebrating with me. I could have not gotten a better little boy than him. I think he is a little upset with me that I am not having a birthday party this year. He has presents so I don't think he will feel too bad. So Happy Birthday, Pierre from your Mom, Marilyn
10 comments:
Happy Birthday wishes to you Pierre, from Henry, Mabel and me!!
Happy Birthday Pierre!!
Thank you for these recipes Jean. I'll try cooking with venison again. The Venison Stew especially looks good.
Doreen
Good Morning Vickie, Mabel and Henry,
Thank you so much for the Happy Birthday.
Love, Pierre and Marilyn
Good Morning Doreen,
Thank you so much for the Happy Birthday.
Mom will see that Jean gets your message.
Love,
Pierre and Marilyn
The roast recipe is almost identical to what I already do. Onion Soup mix is the best stuff!
And Happy B-day Pierre! You are such a handsome boy!
Good Morning Christine T,
Thank you for my Birthday wishes.
Love,
Pierre
thanks for the recipes! my husband always soaks his deer meat in salt water overnight, then boil it, the rinse and drain it. then boils that, and drains, then he puts it back in clean water with some wistercheshire sauce and cooks it until tender. he says it takes all the gamey taste from it. yours sounds so much easier! I'll pass these on to him!
Happy Birthday Sweet Pierre!!!
Hi Annie,
I will pass on what you wrote to Jean. I am glad you husband likes the recipes.
Thank you for the Happy Birthday for Pierre.
Love,
Pierre and Marilyn
Happy Birthday, Pierre! Hope you get lots of cake! ;)
Also, I really like the new header, Marilyn! It is so nice of Jean to take the time to do all these posts. I don't always comment, but I do always read and appreciate the information! So, thanks not only to Jean, but to Olive, Elmer and you and everyone else for all the work they do for us!
Good Morning Willow's Quiet Corner,
Thank you for Pierre's Happy Birthday. He had a great day yesterday.
Glad you like the new header. Richard is to thank for that. I will pass Jean's, Olive and Elmer's compliments to them. Thank you for mine. I enjoy doing this blog.
Marilyn and Pierre
Post a Comment