Blog

Ingredients: Venison cube steak (from the hind legs) Salt and pepper (or other seasonings of your choice) All-purpose flour (for dredging) Cooking oil (for frying) 1 medium onion, sliced Water (for simmering) Directions: Prepare the Steaks: Start by cutting the venison from the hind legs into 1/2-inch thick steaks. Use a manual meat tenderizer to tenderize the steaks. Run each steak through the tenderizer once, then turn it 90 degrees and run it through again for extra tenderness. Season an …

Ingredients: Venison roast (from shoulder or hind leg) 1 can of cream of mushroom soup 2 cans of water (use the soup can for measurement) 1 large onion (sliced) 1 package dry onion soup mix (optional, in place of fresh onion) Directions: Prepare the Venison Roast: Preheat your oven to 250-300°F (120-150°C). Place the venison roast in a large roasting pan or baking dish. Add the Soup and Onions: Open the can of cream of mushroom soup and spread it evenly over the top of the venison …