bacon-wrapped
venison
PHYLLIS ABRAMS
ALTON, NEW YORK
My husband, Ron, and I hunt together and we cre-
ated this delicious dish that’s special enough for
company.
11⁄ 2 to 2 pounds venison tenderloin
2 tablespoons olive oil, divided
1 garlic clove, minced
1⁄ 2 cup all-purpose flour
3⁄ 4 teaspoon salt
1⁄ 2 teaspoon pepper
1⁄ 2 pound fresh mushrooms, sliced
4 bacon strips
1 tablespoon cornstarch
11⁄ 4 cups beef broth
2 tablespoons minced fresh
parsley, optional
[ 1] Rub tenderloin with 1-2 teaspoons of oil
and the garlic. Combine the flour, salt and
pepper; sprinkle over tenderloin and shake off
excess.
[ 2] In a skillet, brown tenderloin on all sides
in remaining oil. Remove and keep warm. In
the same skillet, saute mushrooms until tender; remove and set aside. Wrap bacon
around tenderloin, securing the ends with
toothpicks. Return to skillet.
[ 3] Cook over medium heat until bacon is crisp
and a thermometer inserted into tenderloin
reads 160°, turning frequently. Remove and
keep warm.
[ 4] In a small bowl, combine cornstarch and
broth until smooth; add to skillet. Bring to a
boil; cook and stir for 2 minutes or until thickened. Add parsley if desired and reserved
mushrooms; cook and stir until heated through.
Discard toothpicks from tenderloin; serve with
mushroom sauce. Yield: 6-8 servings.
venison fajitas
1⁄ 2 cup orange juice
1⁄ 4 cup white vinegar
1 tablespoon seasoned salt
1⁄ 4 teaspoon pepper
VENISON
1⁄ 4 teaspoon cayenne pepper
11⁄ 2 pounds venison or elk flank
steak, cut into thin strips
1 medium green pepper, julienned
1 medium sweet red pepper,
julienned
1 medium onion, halved and sliced
2 tablespoons vegetable oil,
divided
8 flour tortillas ( 8 inches)
2 cups ( 8 ounces) shredded
Mexican cheese blend
Sour cream and salsa
[ 1] In a large resealable plastic bag, combine
the first five ingredients. Add meat. Seal bag
and turn to coat; refrigerate for 2 hours.
[ 2] Drain and discard marinade. In a large skillet, saute peppers and onion in 1 tablespoon
oil until crisp-tender; remove and set aside.
Heat remaining oil; stir-fry meat for 3-5 minutes or until no longer pink. Return vegetables to pan; heat through. Spoon over tortillas; top with cheese, sour cream and salsa.
Fold in sides. Yield: 4 servings.
DANIELL
RISSINGER
DAUPHIN,
PENNSYLVANIA
Use either venison
or elk in this recipe,
and you’ll be
pleased with
the results! My
husband asks
for these fajitas
frequently. He
enjoys big-game
hunting and usually
comes home with
an elk. To finish off
the meal, we add
some Mexican rice
and corn bread.
HUNTING & FISHING COOKBOOK
VENISON FAJITAS
