Venison Vegetable Soup ~ Taste of Home

3/4 lb. venison, cubed
1 T vegetable oil
1 c. diced onion
16 oz. frozen mixed vegetables
2-14 1/2 oz. cans diced tomatoes, undrained
2 c. cubed peeled potatoes
2 c. water
1 T sugar
2 tsp. beef bouillon graules
1 tsp. salt
1/2 tsp. pepper, garlic powder and hot pepper sauce

In a Dutch oven brown venison in oil. Add onion; cover and simmer 10 minutes or until tender. Add remaining ingredients; cover and simmer 1 hour longer or until meat is tender.

YIELD: 8 servings

Venison Barbecue ~ Taste of Home

3-4 lb. veinson roast
1 c. water
1/2 c. ketchup
2 T onion soup mix
2 tsp. prepared horseradish
1/2 tsp. garlic powder, oregano and pepper
3 tsp. cornstarch
1 T cold water

Place roast in a Dutch oven. In a bowl, combine water, ketchup, soup mix, horseradish and seasonings; pour over roast. Cover and bake at 325F for 2-3 hours until tender, turning once.

Remove roast; let stand 10 min. Shred meat with two forks; keep warm. Combine cornstarch and warm water until smooth; stir into pan drippings until blended. Bring to a boil; cook and stir for 2 minutes. Return meat to the pan and heat through. Serve on hard sandwich rolls.

YIELD: 12 sandwiches

Venison Tenderloin Sandwiches

2 large onions, sliced
2 cans (4 oz. each) sliced mushrooms, drained
1/4 c. butter
1/4 c. Worcestershire sauce
8 venison tenderloin steaks (12 oz) about 3/4 " thick
1/2 tsp. garlic powder and salt
1/4 tsp. pepper
4 hard rolls, split

In a skillet, saute the onions and mushrooms in butter and Worcestershire sauce until onions are tender. Flatten steaks to 1/2" thick; add to the skillet. Cover over medium heat until meat is done as desired, about 3 minutes on each side. Sprinkle with garlic powder, pepper and salt if desired. Place two steaks on each roll; top with onions and mushrooms.

YIELD: 4 servings
1 sandwich = 10 WW points

Pasta Pizza Venison Bake ~ Taste of Home

8 oz. uncooked elbow macaroni
1 lb. ground venison
1/2 tsp. salt
1/4 tsp. pepper
16 oz. pizza sauce
4 oz. can mushrooms, drained
8 oz. shredded mozzarella cheese

Cook macaroni according to package directions. Meanwhile, in a large skillet, cook the venison, salt and pepper over medium heat until meat is no longer pink; drain if necessary.

Drain the macaroni; place half in a greased 2 qt. baking dish. Top with half the venison, pizza sauce, mushrooms and cheese. Repeat layers. Cover and bake at 350F for 15 min. Uncover; bake 10 min. longer or until heated through and cheese is melted.

YIELD: 6 servings

Venison Chili ~ Taste of Home

1 lb. boneless venison steak, cubed
1/2 c. chopped onion
2 T olive oil
15 oz. chili without beans
1/2 c. water
1/2 tsp. garlic powder
1/2 tsp. celery salt

In a large saucepan, cook venison and onion in oil until meat is browned. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender.

YIELD: 4 servings

Marinated Venison Steaks ~ Taste of Home

6 boneless venison steaks (6 ounces each)
1/2 c. white vinegar
1/2 c. ketchup
1/4 c. olive oil
1/4 c. Worcestershire sauce
4 garlic cloves, minced
1 1/2 tsp. ground mustard
1/2 tsp. salt and pepper

Place venison in a large Ziploc bag. In a bowl, combine the remaining ingredients. Pour half over the venison; seal bag and turn to coat. Refrigerate overnight. Refrigerate remaining marinade.

Drain and discard marinade from steaks. Broil 3-4" from the heat for 4 min. Turn; baste with reserved marinate. Broil 4 min. longer, basting often.

YIELD: 6 servings

Venison Meatballs ~ Taste of Home

1 medium onion, finely chopped
1/2 c. uncooked instant rice
1 tsp. salt
1/4 tsp. pepper
1 lb. ground venison
3/4 c. water
1/3 c. packed brown sugar
1/3 c. ketchup
1/3 c. condensed cream of tomato soup
1 T ground mustard
2 tsp. paprika

In a bowl, combine the first four ingredients. Crumble venison over mixture and mix well. Shape into 1 1/2" ball. Place in a greased 8" square baking dish. Combine the remaining ingredients; pour over meatballs.

Bake, uncovered, at 375F for 35-45 minutes.

YIELD: 4 servings

Shredded Venison Sandwiches ~ Taste of Home

4 lb. boneless venison roast
1 1/2 c. ketchup
3 T brown sugar
1 T ground mustard, lemon juice, soy sauce and Liquid Smoke
2 tsp. celery salt, pepper, Worcestershire sauce
1 tsp. onion powder and garlic powder
1/8 tsp. ground nutmeg
3 drops hot pepper sauce

Cut venison roast in half; place in a 5 qt. slow cooker. In a large bowl, combine the ketchup, brown sugar, mustard, lemon juice, soy sauce, Liquid Smoke and seasoning. Pour over venison. Cover and cook on high for 4 1/2 to 5 hours or until meat is tender.

Remove the roast; set aside to cool. Strain sauce and return to slow cooker. Shred meat, using two forks; stir into sauce and heat through. Using a slotted spoon, spoon meat mixture onto sandwich rolls.

YIELD: 16 servings
1 serving (without roll) = 6 WW points

Ground Venison Burgers ~ Taste of Home

1/3 c. mayonnaise
1 tsp. lime juice and Dijon mustard
1/2 tsp. grated lime peel
1/3 c. chopped green onions
3 T plain yogurt (low fat)
2 T finely chopped jalapeno pepper
1/2 tsp. salt and pepper
2 lb. ground venison
8 slices pepper Jack cheese

In a small bowl, combine the mayonnaise, lime juice,mustard and lime peel; cover and refrigerate until serving.

In a bowl, combine the onions, yogurt, jalapeno, salt and pepper. Crumble meat over mixture and mix well. Shape into 8 patties. Pan fry, grill or broil until meat is no longer pink. Melt cheese over top.

Yield: 8 servings
1 serving mayo mixture = 2 WW points
1 patty = 7 with cheese and 4 without

Wild Rice Venison Stew ~ Taste of Home

1/3 c. flour
1/2 tsp. pepper
1 1/2 lbs. venison, cut into 1" cubes
2 T canola oil
2 3/4 c. water
14 1/2 oz.beef broth
1/2 tsp. beef bouillon granules
2 medium potatoes, peeled and cubed
1 medium onion, cut into wedges
2 medium carrots, cut into 3/4 inch pieces
1/3 c. uncooked wild rice

In a large ziploc bag, combine flour and pepper. Add venison; shake to coat. In a dutch oven, brown meat in oil. Add water, broth an dbouillon; bring to boil Reduce heat; cover and simmer for 1 1/4 hours. Stir in the potatoes, onion, carrots and rice; return to a boil. Reduce heat; cover and simmer 30-40 more minutes or until vegetables and rice are tender.

YIELD: 6 servings
1 serving = 6 WW points

Venison Pot Roast II ~ Taste of Home

3 T flour
1/2 tsp. salt and pepper
3 lb. boneless shoulder venison roast
2 T olive oil
1 c. apple juice or cider
1c. beef broth
1 medium onion, sliced
1 tsp. thyme
1 bay leaf
8 small potatoes, peeled
6 medium carrots, cut into 2 inch pieces
4 celery ribs, cut into 2 inch pieces

Combine first 3 ingredients; rub over roast In a dutch oven, brown roast on all sides in oil. Add juice or cider, broth, onion, thyme and bay leaf. Bring to a boil; reduce heat. Cover and simmer for 2 hours. Add potatoes, carrots and celery; cover and simmer for 1 hour or until meat and vegetables are tender. Discard bay leaf. Thicken pan juices if desired.

YIELD: 8 servings
1 serving with 1/8 vegetables = 9 WW points

Venison Meat Loaf ~ Taste of Home

2 eggs
8 oz. tomato sauce
1 medium onion, finely chopped
1 c. dry bread crumbs
1 1/2 tsp. salt
1/8 tsp. pepper
1 1/2 lb. ground venison
2 T brown sugar
2 T spicy brown mustard
2 T vinegar

In a large bowl, lightly beat eggs; add tomato sauce, onions, crumbs, salt and pepper. Add venison and mix well. Press into an ungreased loaf pan. Combine brown sugar, mustard and vinegar; pour over meat loaf. Bake, uncovered, for 350F for 70 min.

YIELD: 6 servings
1 serving = 7 WW points

Venison Tenderloins ~ Taste of Home

3/4 c. soy sauce
1/2 c. red wine vinegar
1/2 c. vegetable oil
1/3 c. lemon juice
1/4 c. Worcestershire sauce
2 T ground mustard
1 T pepper
1 1/2 tsp. dried parsley
2 garlic cloves, minced
8 venison tenderloin fillets (4 oz. each)

In a large resealable plastic bag, combine the first 9 ingredients; add fillets. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Drain and discard marinade. Grill fillets, uncovered, over medium-hot heat for 4 min. on each side or until a meat thermometer reads 160F for medium for 170F for well.

YIELD: 8 servings
1 serving = 4 WW points

Venison Pot Roast ~ Taste of Home

1 boneless shoulder venison roast (3-4 lbs.)
3 T olive oil
14 1/2 oz. chicken broth
1/3 c. soy sauce
1 large onion, sliced
4 garlic cloves, minced
1/2 tsp. ground ginger

GRAVY:
3 c. pan juices
1/3 c. water
1/3 c. all purpose flour

In a Dutch oven, brown roast in oil; add the next 5 ingredients. Cover and simmer 4 hours or until meat is tender.

Remove roast to a serving platter and keep warm. Measure 3 cups pan juices; return to pan. Combine water and flour; stir into pan juices. Cook and stir until thickened and bubbly.

Slice roast and serve with gravy.

YIELD: 6-8 servings