Heres some of the recipes out of my cook books I wrote.
Deep Fried Venison Tenderlion
1 Venison Tenderlion, cut into medallions 1/2" thick
1 cup Marinade, I make my on injectable. (will post recipe for it)
1 /1/2 cup Flour
2 tblspn Tony Chacheres , Creole Seasoning
1 tblspn Black Pepper
2 tblspn Paprika
Peanut Oil for Frying
Season Flour with Tonys Chacheres Creole Seasoning, Paprika, Black Pepper. At same time marinade venison tenderlions in marinade.
Dredge tenderlion medallions in to flour mixture. Shake off excess.
In deep fryer @ 375 degrees drop medallions in to hot oil, cook for 4 to 5 minutes or to your liking, remove and place on paper towels
Marinade, (injectable)
4 tblspns melted Butter
1/3 cup "Real Maple Syrup"
3tblspn Fresh Lemon Juice, bottled OK
1 tblspn Garlic Powder
2 teaspn Onion Powder
1 teaspn Fine Black Pepper
1 teaspn Tabasco
Mix all ingredients over medium heat
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Venison Goulash
1 15 oz can SauerKraut, rinsed in cold water
3 tblspn Vegetable Oil
1 cup Onion, chopped
1 14.5 oz can Diced Tomatoes, drained
1 tblspn Garlic, minced
3 tblspn Sweet Paprika
3 cups Beef Broth, canned OK
1 lb Ground Venison, browned
1 1/2 teaspn Caraway Seeds
3 tblspn Tony's Chacheres Instant Brown Roux Mix
Salt & Pepper to taste
1/2 cup Heavy Cream
Large Spoonful of Sour Cream
Wash sauerkraut in cold water to remove tartness, put into crock pot after rinse. Over medium high heat, heat oil to brown venison in skillet. Add onion, garlic, paprika, & caraway seeds.
Pour meat mixture into crock pot (setting on LOW). To crock pot: add tomatoes, beef broth, heavy cream, & Tony's Chahere instant roux mix. With large spoon mix ingredients well. Make sure your setting is on "Low" for the crock pot. Cook for 4 hours, checking every so often to make sure sauerkraut is moist, if juice get too thick, just add a little water to loosin. Stir to blend. Adjust with salt & pepper to taste
Serve in deep bowls with a spoonful of Sour Cream on top.
![Image]()
Deep Fried Venison Tenderlion
1 Venison Tenderlion, cut into medallions 1/2" thick
1 cup Marinade, I make my on injectable. (will post recipe for it)
1 /1/2 cup Flour
2 tblspn Tony Chacheres , Creole Seasoning
1 tblspn Black Pepper
2 tblspn Paprika
Peanut Oil for Frying
Season Flour with Tonys Chacheres Creole Seasoning, Paprika, Black Pepper. At same time marinade venison tenderlions in marinade.
Dredge tenderlion medallions in to flour mixture. Shake off excess.
In deep fryer @ 375 degrees drop medallions in to hot oil, cook for 4 to 5 minutes or to your liking, remove and place on paper towels
Marinade, (injectable)
4 tblspns melted Butter
1/3 cup "Real Maple Syrup"
3tblspn Fresh Lemon Juice, bottled OK
1 tblspn Garlic Powder
2 teaspn Onion Powder
1 teaspn Fine Black Pepper
1 teaspn Tabasco
Mix all ingredients over medium heat
Venison Goulash
1 15 oz can SauerKraut, rinsed in cold water
3 tblspn Vegetable Oil
1 cup Onion, chopped
1 14.5 oz can Diced Tomatoes, drained
1 tblspn Garlic, minced
3 tblspn Sweet Paprika
3 cups Beef Broth, canned OK
1 lb Ground Venison, browned
1 1/2 teaspn Caraway Seeds
3 tblspn Tony's Chacheres Instant Brown Roux Mix
Salt & Pepper to taste
1/2 cup Heavy Cream
Large Spoonful of Sour Cream
Wash sauerkraut in cold water to remove tartness, put into crock pot after rinse. Over medium high heat, heat oil to brown venison in skillet. Add onion, garlic, paprika, & caraway seeds.
Pour meat mixture into crock pot (setting on LOW). To crock pot: add tomatoes, beef broth, heavy cream, & Tony's Chahere instant roux mix. With large spoon mix ingredients well. Make sure your setting is on "Low" for the crock pot. Cook for 4 hours, checking every so often to make sure sauerkraut is moist, if juice get too thick, just add a little water to loosin. Stir to blend. Adjust with salt & pepper to taste
Serve in deep bowls with a spoonful of Sour Cream on top.
