Arkansas Land For Sale

Venison Marinade

2 cups vinegar
2 tablespoons sugar
2 cups water
1/2 teaspoon peppercorns
4 bay leaves
1 sliced onion
2 teaspoons salt

Mix all the ingredients together in a non-metallic bowl. Add the meat, and soak 12-24 hours in the refrigerator before cooking.

Venison Rump Roast

6-7 pound rump roast
Rub it with:
Cut clove of garlic
Butter
Sprinkle it with:
1-1/2 teaspoons salt
1/4 teaspoon pepper
A pinch of cayenne

Place the uncovered roast in a 325 degree oven. Cook 20-30 minutes per pound.

Deer Liver on a Stick

Liver, cut in pieces 1-1/2 inches square, 1/2 inch thick
Slab bacon, cut 1-1/2 inch squares, 1/4 inch thick
Quartered onion
Six-inch skewers

Impale the pieces on the skewers; first liver, then bacon, onion, more liver and so on. Sprinkle with salt and pepper. Heat 1/2-inch of oil in a skillet, and lay filled skewers in. Don't overcook. Lift often to check the underside. When one side is brown, turn and cook the other side until done. Remove from the pan and serve. No need to call you pals; they'll be there waiting when it's done.

Venison Swiss Steak

2 pounds deer steaks, cut 1-1/2 inches thick
Flour
Cooking oil
3 onions
1 stalk celery
1 cup tomatoes
2 tablespoons Worchestershire sauce
Salt and pepper

Dredge the steaks in flour, and season with salt and pepper. Then brown them in enough oil to coat the bottom of a skillet. When brown on both sides, add the remaining ingredients. Cover tightly, and cook in a 350 degree oven or over a low flame on top of the stove until tender, about 1-1/2 hours. Or, if you wish, after browning the steaks, place all the ingredients in a crockpot, and cook at low heat for 8-10 hours.

Hunter's Stew

2 pounds venison, cut in 1-inch cubes
2 tablespoons butter
6 carrots, sliced
3 stalks celery, sliced
3 onions, cut in quarters
3 potatoes, cut in chunks
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar
Water

Brown the meat in butter. Add the seasonings, and cover with water. Cover, bring to a boil and simmer for 1 to 2 hours or until the meat is tender. Add the vegetables, and continue cooking until tender, about ½ hour.

Smothered Venison Chops

6 deer chops
Cooking oil
1/2 cup chicken broth
1/4 cup soy sauce
2 tablespoons ketchup
1/4 cup honey
1/4 teaspoon ginger
1 clove garlic, minced

Brown the chops in hot oil. Mix the remaining ingredients, and pour over the chops. Cover and cook over low heat 30 to 45 minutes or until tender.

Venison Loin and Mushrooms

1 boned venison loin
Freshly ground pepper
3/4 cup butter
1/4 cup beef broth
1-1/2 cups thinly sliced onions
1-1/2 cups mushrooms

Preheat the oven to 450 degrees. Place the loin in a roasting pan, and brush with 1/2 cup melted butter. Season with pepper, and heat in the oven for 15 minutes. Reduce the heat, and continue to roast and baste, turning the meat occasionally. For a medium rare roast, allow 15 minutes cooking time per pound of meat.

When the loin is almost done, melt the remaining butter in a skillet, and lightly saute the onions and mushrooms together. When the roast is done, remove it to a heated platter, and pour beef broth on the bottom of the roaster. On top of the stove, heat the pan on high, and scrape up any of the baked-on drippings, and stir to blend. Add to the
mushrooms and onions, and serve over warm, sliced venison.

Barbecued Ribs

Ribs

Barbecue sauce

Place the ribs in a large roasting pan, and cover with your favorite barbecue sauce. Cover the roaster, and bake at 350 degrees for 1-1/2 hours, turning and basting several times.

Easy Baked Brisket

1 venison brisket, about 3 pounds
1 tablespoon flour
1 oven cooking bag
Pepper
1 10-1/2 ounce can onion soup
1 cup sliced carrots
1 cups sliced potatoes

Preheat the oven to 350 degrees. Put the flour in the cooking bag, and turn to coat all sides of the bag. Place the bag in a roasting pan, season the brisket, and place the meat, soup and vegetables in the bag. Close the bag as directed, and poke a few holes in the top of the bag to allow steam to escape. Cook for 1 to 1-1/2 hours or until done.

	Arkansas Land For Sale Hunting - Recreational - Investment

Home Statewide Arkansas Land Listings List Your Property Conservation Programs for Landowners Pond Management Info Habitat Management Info Arkansas Deer Hunting Arkansas Duck Hunting Arkansas Fishing Map Resources Arkansas Game and Fish Regulations Weather Sunrise/Sunset Contact Us Free Game And Fish Cook Book! Free Newsletter!
		Venison Recipes!

		Venison Marinade 2 cups vinegar 2 tablespoons sugar 2 cups water 1/2 teaspoon peppercorns 4 bay leaves 1 sliced onion 2 teaspoons salt Mix all the ingredients together in a non-metallic bowl. Add the meat, and soak 12-24 hours in the refrigerator before cooking. Venison Rump Roast 6-7 pound rump roast Rub it with: Cut clove of garlic Butter Sprinkle it with: 1-1/2 teaspoons salt 1/4 teaspoon pepper A pinch of cayenne Place the uncovered roast in a 325 degree oven. Cook 20-30 minutes per pound. Deer Liver on a Stick Liver, cut in pieces 1-1/2 inches square, 1/2 inch thick Slab bacon, cut 1-1/2 inch squares, 1/4 inch thick Quartered onion Six-inch skewers Impale the pieces on the skewers; first liver, then bacon, onion, more liver and so on. Sprinkle with salt and pepper. Heat 1/2-inch of oil in a skillet, and lay filled skewers in. Don't overcook. Lift often to check the underside. When one side is brown, turn and cook the other side until done. Remove from the pan and serve. No need to call you pals; they'll be there waiting when it's done. Venison Swiss Steak 2 pounds deer steaks, cut 1-1/2 inches thick Flour Cooking oil 3 onions 1 stalk celery 1 cup tomatoes 2 tablespoons Worchestershire sauce Salt and pepper Dredge the steaks in flour, and season with salt and pepper. Then brown them in enough oil to coat the bottom of a skillet. When brown on both sides, add the remaining ingredients. Cover tightly, and cook in a 350 degree oven or over a low flame on top of the stove until tender, about 1-1/2 hours. Or, if you wish, after browning the steaks, place all the ingredients in a crockpot, and cook at low heat for 8-10 hours. Hunter's Stew 2 pounds venison, cut in 1-inch cubes 2 tablespoons butter 6 carrots, sliced 3 stalks celery, sliced 3 onions, cut in quarters 3 potatoes, cut in chunks 1 teaspoon salt 1/4 teaspoon pepper 1 teaspoon sugar Water Brown the meat in butter. Add the seasonings, and cover with water. Cover, bring to a boil and simmer for 1 to 2 hours or until the meat is tender. Add the vegetables, and continue cooking until tender, about ½ hour. Smothered Venison Chops 6 deer chops Cooking oil 1/2 cup chicken broth 1/4 cup soy sauce 2 tablespoons ketchup 1/4 cup honey 1/4 teaspoon ginger 1 clove garlic, minced Brown the chops in hot oil. Mix the remaining ingredients, and pour over the chops. Cover and cook over low heat 30 to 45 minutes or until tender. Venison Loin and Mushrooms 1 boned venison loin Freshly ground pepper 3/4 cup butter 1/4 cup beef broth 1-1/2 cups thinly sliced onions 1-1/2 cups mushrooms Preheat the oven to 450 degrees. Place the loin in a roasting pan, and brush with 1/2 cup melted butter. Season with pepper, and heat in the oven for 15 minutes. Reduce the heat, and continue to roast and baste, turning the meat occasionally. For a medium rare roast, allow 15 minutes cooking time per pound of meat. When the loin is almost done, melt the remaining butter in a skillet, and lightly saute the onions and mushrooms together. When the roast is done, remove it to a heated platter, and pour beef broth on the bottom of the roaster. On top of the stove, heat the pan on high, and scrape up any of the baked-on drippings, and stir to blend. Add to the mushrooms and onions, and serve over warm, sliced venison. Barbecued Ribs Ribs Barbecue sauce Place the ribs in a large roasting pan, and cover with your favorite barbecue sauce. Cover the roaster, and bake at 350 degrees for 1-1/2 hours, turning and basting several times. Easy Baked Brisket 1 venison brisket, about 3 pounds 1 tablespoon flour 1 oven cooking bag Pepper 1 10-1/2 ounce can onion soup 1 cup sliced carrots 1 cups sliced potatoes Preheat the oven to 350 degrees. Put the flour in the cooking bag, and turn to coat all sides of the bag. Place the bag in a roasting pan, season the brisket, and place the meat, soup and vegetables in the bag. Close the bag as directed, and poke a few holes in the top of the bag to allow steam to escape. Cook for 1 to 1-1/2 hours or until done.

		© 2007 - Trophy Land Company Incorporated All Rights Reserved.