Venison Gold Medallions:
2 lbs. venison chunks/stew meat (bite size medallions)
1/2 cup sesame oil
1 cup molasses
(Sesame seeds add a nice touch and have a nutty flavor)
Mix all ingredients at least the night before grilling. I like marinading for 24 hours.
Heat the grill to 300-350 degrees.
Drop each bite size bit onto the hot grill. Close the lid for one minute.
Open the lid, flip each chunk and close the lid for another minute.
I like mine medium rare and these cook fast. If you like them a little more red, cook them less. If you like well-done, well skip this recipe. Pull them off the grill and eat right away!
_____________________________________________________________
Venison Jalapeno Poppers
1-2 lb. venison, cut into thin 1/2" x 3" strips
12-15 Fresh Jalapenos
One 8 oz. package of cream cheese
Two pounds of bacon
32 oz. bottle of Spiedies Sauce
Toothpicks (30+)
Aluminum Foil
Soak the toothpicks in water as it keeps them from burning too quickly. Lay a strip of aluminum foil on the grill. Enough to hold 24-30 poppers. Turn the grill on, let heat up to 400 degrees.
Trim the venison and cut into strips. Please in a large plastic container and pour the Spiedies Sauce over it all. Mix it up, refrigerate and let marinade until the remainder of the prep work is complete.
Wash and cut the jalapenos in half. Scoop out the seeds with a teaspoon.
Work the cream cheese package with your hands to warm it up, cut a corner and squeeze a strip into each jalapeno.
Take out your venison Spiedies and lay a strip or two on top of the cream cheese in each pepper.
Wrap each pepper with a strip of bacon and put a toothpick in to hold everything in place.
Once all the peppers are wrapped, turn the grill down to 350 and place the poppers on the foil. Close the lid for 4-6 minutes. Poppers will be done when the bacon is crisp. If the cream cheese starts to bubble out, turn the grill down and let cook slowly until done.
These will go fast!
_____________________________________________________________
Venison Stroganoff (crockpot version)
2 lbs. of venison chunk meat (large chunks)
3 tablespoons butter
1 1/2 teaspoons minced garlic
1 - 16 oz can of sliced mushrooms (if you like mushrooms as much as I do) otherwise, an 8 oz can will do
8 oz container of sour cream (one cup, more if desired)
1 large bag of egg noodles
1 package McCormick® Beef Stroganoff Sauce Seasoning Mix
1 cup water
Heat butter and garlic in large skillet on medium-high heat. Add venison and sear until golden brown.
Pour into crockpot and set heat to Low.
Add McCormick® Beef Stroganoff Sauce Seasoning Mix, water, and mushrooms. Stir until mixed. Let cook for 2 hours.
Add sour cream and mix well.
Boil water and add egg noodles. Once the noodles are cooked to your liking, strain and portion on a plate.
Ladle out a healthy portion out of the crockpot on top of the noodles.
Bon Appetite!
Thank you for tuning into another episode of Bucks of America Podcast brought to you by HHA Sports, VeteranIP, RPG Coffee, Dangler Case, and Mountain Man Medical.
_
Click here for more Information
https://linktr.ee/Bucks_Of_America_Podcast
_
Use Promo Code: 'BUCKS10' for 10% off
https://danglercase.com/
_
Please rate and review.
_
100 Seconds by Punch Deck | https://soundcloud.com/punch-deck
Music promoted by https://www.free-stock-music.com
Creative Commons Attribution 3.0 Unported License
https://creativecommons.org/licenses/by/3.0/deed.en_US
