Venison Picadillo


Makes 8 servings


3/4 cup chopped onion
1 teaspoon chopped garlic
2 tablespoon olive oil
1lb. venison shoulder or leg, ground
1 teaspoon red chili flakes
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cloves
1 cup canned whole tomatoes, seeded and chopped
2 tablespoon red wine vinegar
1 tablespoon raisins
1/4 teaspoon salt
1/4 teaspoon black pepper


In a large pan, sauté onion and garlic in the oil until onion is golden. Add ground venison, chili flakes, oregano, cumin, coriander and cloves. Cook, stirring occasionally, until venison is pink in color. Mix in tomatoes, vinegar, raisins, salt and pepper. Cook over low flame until liquid is reduced by half. Adjust seasonings and serve with tortillas and fresh salsa.


Barbecued Venison Ribs


Makes 6 servings


2 1/2 cups water
3 cups ketchup
1 tablespoon white vinegar
1/4 cup lemon juice
1/2 cup Worcestershire sauce
1/2 cup 100% Wisconsin maple syrup
1/2 cup brown sugar
1 medium onion, diced
2 tablespoon chili powder
1/2 teaspoon salt
1lb. venison ribs with some loin meat attached

Freshly ground black pepper to taste


Preheat oven to 325 degrees. In large bowl, combine all ingredients except ribs and pepper. Blend well. Sprinkle ribs with pepper and additional salt. Place in 5 qt. roasting pan in double layer. Roast 1 hour. Pour sauce over ribs. Increase heat to 350 degrees and bake until ribs just begin to char on top, about 1 1/2 hours. Turn ribs over cover pan and bake about 30 minutes longer, until ribs are tender and sauce is thick.


Place Ribs on serving platter. Pour sauce over ribs.


Note: If venison is a little gamey tasting, increase vinegar in sauce to 3 tbsp. Taste sauce after mixing and add additional brown sugar to taste, about 1/2 cup.


Venison Steaks with Scotch Sour Sauce
Makes 4 servings
2 tablespoon butter, divided use
1/4 cup finely chopped shallots
5 cranberries, crushed
1/4 cup scotch whiskey
3/4 cup orange juice
2 tablespoon lemon juice
2 tablespoon red currant jelly
1 teaspoon Dijon mustard
2 teaspoon cornstarch
2 tablespoon water
4 venison porterhouse steaks

Combine 1 tbsp. butter, shallots and berries in a 2 cup glass measuring cup. Cover with vented plastic wrap. Microwave on high for 2 minutes.

Add Scotch whiskey and microwave until boiling. Stir in orange juice, lemon juice, jelly and mustard. Microwave until Boiling.
Combine cornstarch with water. Stir into sauce, microwave until boiling, set aside.

Preheat a microwave browning dish
According to the maximum time given in manufacturer’s directions.
Rub Remaining 1 tbsp. butter over surface. Immediately, press venison or beef onto hot surface. When brown, turn over. Microwave on high 2 minutes or to desired doneness. Do not overcook. Serve immediately with sauce.