INGREDIENTS:

• 1 cup dry red wine
• 1 cup water
• 1 1/2 teaspoons salt
• 1 large bay leaf or 2 small bay leaves
• 6 whole cloves
• 1/2 teaspoon ground allspice
• 1 large onion, sliced
• one venison roast, chuck or rump, about 4 1/2 to 6 pounds
• 2 tablespoons bacon drippings or oil

PREPARATION:

marinade

• marinade:
• 2 tablespoons B and B liqueur
• 1 tablespoon light olive oil with a dash of toasted sesame oil
• 1 small shallot, minced
• 1 clove garlic, peeled and minced
• 1/8 teaspoon freshly ground sea salt
• 1/8 teaspoon freshly ground black pepper

sauce

• sauce:
• 1 small shallot, minced
• 1 clove garlic, peeled and minced
• 1 cup beef stock
• 2 tablespoons sour cream
• 1/4 cup B and B liqueur

1. Marinade: In a medium bowl combine all the marinade ingredients, place the meat in the marinade, and refrigerate for about 2 hours.
2. Pour the oil into a heavy-based skillet on medium heat. Lift the meat from the marinade and dry well with paper towel. Place the meat in the pan and sear the medallions for about 3 minutes per side. Remove from the pan.
3. Sauce: In the same heavy-based skillet on medium heat, fry the shallot and garlic for 2 minutes. Return the medallions to the pan, add the liqueur, and flambé. When the flames have subsided, remove the meat and keep warm n the oven. To the same skillet, add the stock, increase the heat to high. And boil until it is reduced to about 3/4 cup, about 5 minutes. In a small bowl, mix 1 tablespoon of the reduced stock into the sour cream, then stir the mixture into the hot sauce. Keep warm but do not boil
4. Pool the sauce onto warm plates and place 2 medallions in each pool.
   

 

• 5 lb Venison roast
• 1 Onion; chopped
• 1/4 c Barbecue sauce; see below
• 1 small shallot, minced
• 1 tb Salt
• 2 tb Vinegar
• pepper

sauce

• 1 tb Pepper
• 1 tb Salt
• 1 sm Box dry mustard
• 1/4 c Sugar
• 1/4 c Vinegar
• 1/4 c Water
• 1 Stick butter/margarine

1. Sauce: Mix dry ingredients. Add vinegar, water and mix. Bring to full boil and add stick of butter and continue to cook until butter melts. This makes 1 Pint of the Sauce.
2. Soak venison in water, 2 T. vinegar and 1 T. salt for 4-5 hours. Remove and wipe dry. Sprinkle lightly with pepper and brush with sauce.
3. Add onion and enough water to cover bottom of covered roaster. Bake in 325 deg. oven the first hour; then lower heat to 275 deg. for an additional 3 hours.
4. Baste often with sauce and juices from roast.
   

 

• 4 lb Boneless, cubed venison
  
• 3 tb Bacon grease
• 2 Onions chopped
• 2 Jalapenos seeded & chopped
• 1/2 c Chopped green Bell pepper
• 1 1/2 Cans of beer [not Lite]
• 1 oz Jack Daniels whiskey
• 1/2 ts Cayenne pepper
• 3 tb Soy sauce
• 5 tb Fresh ground cumin
• 1/2 ts Salt
• 2 tb Masa harina (corn flour or corn meal)
• 8 oz Can tomato sauce
• 2 c Stewed tomatoes
• 6 Jalapenos fresh & whole (for Garnish)

1. Brown meat in bacon grease. Saute the onions, the chopped jalapenos, & the Bell peppers in the bacon grease until the onions start to become transparent.
2. Meanwhile, bring the beer & whiskey to a boil and add the meat, seasonings, & the onions/peppers to the pot. Allow to boil for 5-7 minutes.
3. Reduce the heat to medium then add the tomatoes & tomato sauce. Stir occasionally while continuing to cook for 30 minutes.
4. Reduce heat to simmer and cook for 1 hour.