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Mountain Man Cookbook: Venison and Other Recipies - 3Rd Edition
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About this ebook
The primary intention of this book is to introduce as many people as possible to the pleasure of venison cooking and dining, using a method which combines a special ginger sauce with unique meat preparation. In achieving this objective, countless pounds of venison will be used instead of wasted each year.
Author
Thomas Lee Canino
Tom Canino enjoys several outdoor sports; hunting and fishing have been lifelong endeavors. His interest in cooking began during his first college year, and through the years he has become an excellent cook originating numerous recipes. He began his career as a business research associate at the University of Colorado and has been engaged in the securities business for the past fifty years. Tom Canino’s enjoyment of the out-of-doors, particularly hunting and fishing, combined with his enjoyment of cooking and entertaining, have blended into this presentation of original recipes.
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Book preview
Mountain Man Cookbook - Thomas Lee Canino
HOW TO SAUTÉ VENISON
Trim meat (steaks or chops).
Remove all fat (tallow) and bone.
Remove any connective tissue that can be taken out easily.
The bone, tallow and connective tissue have unpleasant taste. The red meat can be delicious.
Heat skillet over low heat
For one pound of meat, mix:
4 tablespoons butter
4 tablespoons soy sauce
½ teaspoon ginger
Stir sauce on medium heat until bubbly.
Add meat and turn immediately to coat both sides with sauce. Sauté as desired.
This ginger sauce will burn easily, therefore, take care not to allow pan to get to medium heat until the meat is ready to be added.
RESTORING FREEZER BURNED MEAT
Soak meat which has been freezer burned
in cold water for 20 minutes.
Cut away and discard any meat which remains tough or leathery.
3.jpgVENISON TENDERLOIN AND SHRIMP
Remove tenderloins in camp and reserve them for cooking within 5 or 6 days. Trim as much sinew as possible and cut into ¾ inch thick medallions.
1 tenderloin (¾ inch medallions)
8 medium shrimp, peeled and deveined
2 tablespoons butter
2 tablespoons margarine
1 teaspoon curry powder
¼ teaspoon paprika (Hungarian, if possible)
1 cup sour cream
Melt butter and margarine in medium hot skillet. Add meat and saute 3 minutes, turning each piece over. Now add shrimp and saute 1½ minutes, turn shrimp and saute another minute.
Move meat and shrimp to side of pan. Add curry and paprika to drippings and saute, stirring for 30 seconds.
Add sour cream and stir with meat, shrimp and spices until cream simmers and is hot.
Serve at once.
VENISON STEAKS, SAUTÉED IN GINGER SAUCE
12 ounces of steak, cut to finger size (all fat, sinew and bone removed)
4 tablespoons butter
4 tablespoons soy sauce
½ teaspoon ginger
Melt butter in skillet. Stir in ginger. Add soy sauce. (Remove pan from heat if sauce gets too hot, it will burn easily.) Add steak and roll in sauce. Saute as desired.
VENISON STROGANOFF
2 pounds of steak, cubed
1 cup of chopped onion
½ pound mushrooms, sliced
1 7 ounce can tomato soup
1 cup sour cream
1 tablespoon paprika sprinkle red pepper
1 tablespoon of dried parsley
2 tablespoons salad oil
Saute beef and onions with salad oil in a dutch oven (or deep pot) until meat has browned. Add paprika and pepper for last 2 minutes.
Remove excess fat.
Add remaining ingredients.
Cook in preheated oven 350° for 35 minutes.
Serve over cooked noodles.
SWISS STEAK
Remove bone, fat and sinew from
1 pound of steak or chops cut into 1 inch cubes
4 tablespoons olive oil or margarine
16 ounce can of tomatoes, chopped
1 onion, wedged
1 bell pepper, seeded and sliced
3 tablespoons parsley, dried or fresh
½ teaspoon salt
¼ teaspoon white pepper or dash of black pepper
1 clove garlic cut in two
½ cup flour
Dredge meat with flour.
Saute meat, onions and garlic in oil or margarine until meat is brown and onions are soft.
Place in oven pan and cover with remaining ingredients.
Place in 350° oven for 40 minutes.
Serve with favorite bread.
VENISON STEAK
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