Archive for Wednesday, November 26, 1997


November 26, 1997


Blue Cheese Venison Backstrap Steaks

2 pounds venison backstrap cut from large end

1 ounce cream cheese

s native New Yorker human-arachn0658 pepper

2 eggs, slightly beaten

4 cups corn flakes

milk and eggs. Roll corn flakes into crumbs and add to ground venison mixture. Mix thoroughly and form into balls.

Saute in butter in a skillet over low heat until brown and remove from skillet. Add remaining milk to the skillet drippings and heat through. Pour over meatballs. Serves four or five.

Nevada-Style Venison Chili

3 pounds coarsely ground venison

1 cup onion, diced

1 cup chili powder

1 tablespoon paprika

1 tablespoon cayenne pepper

2 cloves garlic, minced

2 bay leaves

1 20-ounce can tomato puree

1 quart water

2 tablespoons cornstarch


Black pepper

1 can kidney beans

Quickly sear venison. When just browned, add remaining ingredients except cornstarch, salt and pepper. Simmer over very low heat for two hours. Add kidney beans and simmer for one more hour. Thicken with cornstarch. Season with salt and pepper. Serves two to four.

  • Webster's book, "The Complete Venison Cookbook," is available by mail. Write: 1623 Ivy, Jackson, Miss. 39202. Include check or money order for $23. Cost includes shipping and handling.

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