One question is heard many times in Alabama kitchens: What are we going to do with all this deer meat? Thanks to our readers, we have some good recipes to share which will help answer that question!
We hope to visit with you at the Alabama National Fair this month, especially during our cooking contest at the Creative Living Center, “Crockin It with Alabama Living.” If you haven’t already registered, go to alnationalfair.org and your recipe could win $500!
I want to thank you for submitting your recipes. It’s so fun to see the submissions each month. Keep sharing your recipes!
Mary Tyler Spivey is a graduate of Huntingdon College
where she studied history and French but she also has a
passion for great food.
Contact her at firstname.lastname@example.org.
Cook of the month: Nick Batchelor, Covington EC
3 cups venison meat, cubed
2 large onions, cubed
1 14-ounce bottle catsup
1 15-ounce can whole tomatoes
1 15-ounce can kidney beans
2 cups water
1 tablespoon chili powder
1 teaspoon pepper
1 teaspoon salt
1 teaspoon paprika
1 tablespoon brown sugar
2 cloves garlic, chopped
2 tablespoons butter
Sauté onions, garlic, paprika and chili powder in butter. Add venison cubes. Stir until meat is well-coated. Pour in catsup, add tomatoes. Stir until well blended. Bring to a boil. Add water and cook for 20 minutes. Season with salt, pepper and brown sugar. Add beans. Simmer for 11⁄2 hours.
Slow Cooker Deer Stroganoff
2 pounds of venison (cubed)
1 cup chopped onion
1 can (10 3⁄4 ounces) condensed cream of golden mushroom soup
1 can (10 3⁄4 ounces) condensed cream of onion soup
1 jar (6 ounces) sliced mushrooms, drained
1⁄4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
1 container (8 ounces) sour cream
4-6 cups hot cooked noodles or rice
In a 3 1⁄2 to 4 1⁄2 quart slow cooker, mix venison, onion, soups, mushrooms and pepper. Cover and cook on low heat setting 8 to 10 hours or until venison is very tender. Stir cream cheese into venison mixture until melted. Stir sour cream into venison mixture. Serve over noodles or rice.
Kathy Reynolds, Tombigbee EC
Venison Bacon Wraps
2 pieces sliced venison tenderloin
12 bacon strips, halved
Dale’s steak seasoning
Non-stick cooking spray
Soak venison in Dale’s steak seasoning for 10 minutes. Lay out one piece of bacon and put one piece of venison on top of bacon. Roll up like a jellyroll. Secure with a toothpick. Place in baking pan sprayed with non-stick cooking spray (Cook uses a cast iron skillet). Bake at 375 degrees for 45 minutes to 1 hour, or until bacon is crisp.
Cloressia Mattox, Cullman EC
Apples, chopped (optional)
Boil venison until tender. Remove any bone and put venison through food processor. Mix according to your taste: meat, pickle relish, chopped onions, chopped hardboiled eggs, pepper, salt and mayonnaise. Add chopped apples if desired. Mix well and chill for a couple of hours. Serve with cracker, on toast or as a sandwich filling.
Elaine McIntyre, Clarke-Washington EMC
1 pound venison roast, cut to fit in crock pot
1 small onion, sliced
1 small bell pepper, sliced
1⁄2 cup Worcestershire sauce
2 cloves garlic, minced, or 1 tablespoon garlic powder
1 tablespoon seasoned salt
1 teaspoon black pepper
1 cup freshly brewed black coffee
Rub seasoned salt and pepper on roast. Place in crockpot. Cover with onion and pepper rings, Worcestershire sauce, garlic, coffee and enough water to completely cover roast. Cook on low heat 6-8 hrs. or overnight. It will be fork tender. Serve as beef. Tender enough for barbecued sandwiches.
Becky Chappelle, Cullman EC
2 pounds venison meat, cubed
1 can mushroom soup
1 package dry onion soup mix
1 cup canned tomatoes
Preheat oven to 325 degrees. Place meat in casserole and add mushroom soup, dry onion soup mix and tomatoes. Cover and bake at 325 degrees for 2 hours.
Edwina Bell, Clarke-Washington EMC