New Castle News


November 23, 2013

Culinary Conversation: Authors share recipes deer to them



  • 1 1/2 to 2 pounds venison stew meat, cubed
  • 1 cup green onions, chopped
  • 4 red potatoes (1 pound,) peeled and chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped or zucchini
  • 2 fresh tomatoes, chopped
  • 1, 14 1/2-ounce can beef broth
  • 1 can soup, cream style
  • 1, 12-ounce jar roasted red peppers, drained and chopped
  • 1 package dry onion soup mix
  • 1 1/2 cup chopped fresh mushrooms
  • 3 to 4 cups water
  • 4 teaspoons flour
  • 2 teaspoons parsley flakes
  • 1/2 teaspoon black pepper or to taste
  • 1 teaspoon salt
  • 2 tablespoons diced jalapeno peppers (optional) or hot sauce

In a 5-quart crockpot, add cubed venison, green onions, potatoes, carrots, celery, tomatoes, beef broth and cream soup. Stir to blend well. Add roasted peppers, dry onion soup mix and mushrooms; stir. Pour 4 cups water into a large bowl, stir in 4 teaspoons flour and blend out lumps. Add flour and water mixture to crockpot along with parsley flakes, black pepper, salt and jalapeno peppers, if using and stir well. Cover and cook on low for 8 to 9 hours or on high for 5 to 6 hours or until carrots and potatoes are soft, and venison is tender.

Gale’s Easy Venison Parmesan

  • 8 ounces favorite pasta
  • 1 cup stewed tomatoes
  • 1 pound venison loin steaks
  • 1 garlic clove, minced
  • 1 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1 teaspoon minced onion flakes
  • 1/2 teaspoon black pepper
  • 1/2 cup tomato sauce
  • 1 cup shredded Parmesan cheese

Cook pasta according to package directions and set aside. Spray a 6x10-inch baking dish with non-stick cooking spray. Add stewed tomatoes and top with venison steaks. Add remaining seasonings; top with tomato sauce. Sprinkle 1 cup of Parmesan cheese across top. Bake venison at 350 for 40 to 45 minutes. Serve over pasta.

Party Venison Steak Tidbits

  • 1 to 1 1/2 pounds venison steaks
  • 1/3 cup soy sauce (light, optional)
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/2 cup Burgundy wine
  • 2 tablespoons brown sugar
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder

Place steaks in a 6x10-inch glass baking dish. Combine remaining marinade ingredients in small bowl and mix well. Pour over venison to marinate 4 or 5 hours or overnight. Broil venison in the oven 10 to 12 minutes, turning once or charcoal grill steaks to medium rare. Heat marinade in small saucepan to boiling and simmer 5 to 6 minutes. Serve venison steaks cut into thin strips or small cubes with toothpicks using “hot” marinade as a steak dip.

Venison Loin Mozzarella

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