1 medium green pepper, chopped
2 garlic cloves, minced
1⁄ 4 to 1⁄ 2 teaspoon crushed red
pepper flakes
4 cans ( 141⁄ 2 ounces each) diced
tomatoes, undrained
1 cup water
1 can ( 12 ounces) tomato paste
1 tablespoon sugar
1⁄ 2 teaspoon ground cumin
1⁄ 2 teaspoon dried oregano
1⁄ 4 teaspoon pepper
[ 1] Cut meat into 1⁄4-in. pieces. In a 4-qt. Dutch
oven, brown meat in oil; remove with a slotted spoon and set aside.
[ 2] In the same pan, saute onions, green pepper, garlic and red pepper flakes until the vegetables are tender. Return meat to the pan.
Add the remaining ingredients; bring to a
boil. Reduce heat; cover and simmer for 3 hours
or until the meat is tender. Yield: 10-12 servings
( 3 quarts).
shredded venison
sandwiches
1 boneless venison roast
( 4 pounds)
11⁄ 2 cups ketchup
3 tablespoons brown sugar
1 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon soy sauce
1 tablespoon Liquid Smoke,
optional
2 teaspoons celery salt
2 teaspoons pepper
2 teaspoons Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1⁄ 8 teaspoon ground nutmeg
3 drops hot pepper sauce
14 to 18 hamburger buns, split
[ 1] Cut venison roast in half; place in a 5-qt.
slow cooker. In a large bowl, combine the
ketchup, brown sugar, mustard, lemon juice,
soy sauce, Liquid Smoke if desired and
VENISON
SHREDDED VENISON
SANDWICHES
seasonings. Pour over venison. Cover and
cook on high for 41⁄ 2 to 5 hours or until meat
is tender.
[ 2] Remove the roast; set aside to cool. Strain
sauce and return to slow cooker. Shred meat,
using two forks; stir into sauce and heat
through. Using a slotted spoon, spoon meat
mixture onto buns. Yield: 14-18 servings.
HUNTING & FISHING tip
We are always trying to find
new ways to serve venison.
This is one of my son’s favorites. Soak 4 venison
cutlets in enough milk to cover overnight or at
least several hours in the fridge to remove the
gamey taste. Dust with flour, salt and pepper.
Saute in a little butter or oil until golden brown.
Place cutlets in greased baking dish. Pour a
can of undiluted cream of tomato soup over
cutlets and top with 2 sliced green onions. Bake
at 350º for 30 minutes. Spread about a cup of
sour cream on top and sprinkle with 4 ounces
of grated cheddar cheese. Bake another 10-15
minutes. CAROL, TEXAS
RUTH
SETTERLUND
FREYBURG,
MAINE
My husband hunts
for deer every
November, so I’m
always looking for
new recipes for
venison. The whole
family loves these
slow cooker
sandwiches, seasoned
with soy sauce,
brown sugar,
ketchup and hot
pepper sauce.
HUNTING & FISHING COOKBOOK
