Cutting, Cooking, & Recipes

With yesterdays deer all cut up I was looking at some tasty backstrap and decided to make an old favorite for this afternoons dinner: Englishg style Venison/mushroom pies and Horse radish cream

Here goes

PASTRY:

This is a simple and delectiable savory hot water pie pastry that is barely more diifficult to work with than play dough!

14-1/2 oz (400g) plain flour

170 grams water

This recipe is super quick and delicious. Any cut of venison will work as it comes out really tender.

1 onion chopped

1 stalk of celery chopped

1-2 lbs venison meat cubed

4 cups beef broth

1 can green beans

Many of us out ham hocks in beans when we make them. Venison hocks are obviously longer and less fatty, but they can be smoked. It adds a wonderful, smokey, meaty flavor to beans.

Venison Goulash

Serves 4 to 5

1 to 1.5 lbs ground venison

1 medium yellow onion diced

2 Tbsp mince garlic

1 Tbsp worcestershire sauce