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Sometimes I cut them into chunks, marinade in Italian dressing for a few days with chunks of peppers and onions and make kabobs. Great cooked slow over an open fire. Or I fry them in butter, fresh mushrooms and onions. Then add a can of condensed cream of mushrrom soup and a couple tablespoons of worchestershire sauce and slowly simmer. Makes a nice gravy that tastes great with potatoes.
-------------------- Ron Purdy TGMM Family of the Bow NYB Posts: 2846 | From: Parish, New York | Registered: Dec 2005
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If they are thin you can stuff and roll them several ways.
Bracciole. sprinkle them with parmigianno cheese, chopped parsley, salt, pepper, and some bread crumbs. Roll and tie. fry inolive oil, then simmer in tomato sauce for 2 hours. Serve over pasta.
Rouladen. Sprinkle with salt and pepper. lay a pickle strip on and a few strips of onion. Roll and tie. fry in oil, then add red wine to deglaze, then beef broth. Simmer for 1-2 hours. thicken gravy and serve over spatzle or egg noodles.
Yakitori. marinate with minced garlic, grated fresh ginger, and white pepper. lay some 2-3" pieces of green onion on top. Roll and tie. Grill over a hot fire for 3-4 minutes a side. Top with teriyaki sauce, serve with white rice.
Appetizer poppers. cut into strips 1" wide. Marinate in garlic, onion powder, pepper, some oil. Lay a piece of jalapeno on top of each strip and roll up. Cut up some bacon strips into three pieces each. Roll a piece of bacon around each popper and secure with a toothpick. Grill until bacon is crisp.
-------------------- Vice President Life Member New York Bowhunters, Inc. All the best to you and yours >>>>------------------------> Posts: 1103 | From: New York | Registered: May 2003
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Oh wow, Al! Your recipes sound much tastier than mine! Especially the Bracciole. I always wanted to make that. I will have my round steaks cut thinner from now on. Thank you for sharing! Ron
-------------------- Ron Purdy TGMM Family of the Bow NYB Posts: 2846 | From: Parish, New York | Registered: Dec 2005
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-------------------- Vice President Life Member New York Bowhunters, Inc. All the best to you and yours >>>>------------------------> Posts: 1103 | From: New York | Registered: May 2003
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Is it too late to add my $.02? I pan-fry in butter and red wine with mushrooms and onions. I'll use either salt and pepper or Montreal seasoning, depending on my mood. I serve over egg noodles or rice. Sort of like beef burgundy. Another thing I've done is use some Indian simmer sauce I got at an ethnic market. I pan-fried it in that then turned it down and let it simmer for a while. I forget what brand it was but it was very good.
Posts: 29 | From: MN | Registered: Jun 2011
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Appetizer poppers. cut into strips 1" wide. Marinate in garlic, onion powder, pepper, some oil. Lay a piece of jalapeno on top of each strip and roll up. Cut up some bacon strips into three pieces each. Roll a piece of bacon around each popper and secure with a toothpick. Grill until bacon is crisp.
I do the same except I put cream cheese and jalapeno on the inside of the bacon wrapped strip. Duck breast is also great cooked this way, but it's hard to beat a good venison wrap.
-------------------- Groves Mag II 66# @ 28", Groves Mag II 55# @ 28", Groves Magnum 44# @ 28" Posts: 79 | From: West Tennessee | Registered: Apr 2012
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Hey guys, just got done eating venison poppers, and let me tell you, they are delicious. You have to try them you will love them, mmmmmmmmmm good. Thanks for the receipe.
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