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It is that time of the year when deer are running through the fields and crossing the roads and highways to hide from the hunters. Four of our grandchildren, one of which is a young lady and two of our sons are deer hunters, and have been successful in most years for “Catching a deer” as I would say.  This year the weather wasn’t the best, to say the least.  One of the best parts of the hunt was coming back for brunch to have orange juice, eggs (any way you wanted them prepared), hash browns, seasoned breakfast sausage and raisin toast  The only thing I had to prepare was making caramel rolls…that’s a given. Most of them were devoured while the cooks were fixing food. The really, really good thing was the men always cleaned up the kitchen! The really, really, really good thing was they all layed on the couch or floor for nap time!  These will be good memories in the years to come.

It’s about venison today. I know there are a lot of you who don’t like venison but the recipes can be made using beef.

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STIR-FRIED VENISON AND MUSHROOMS
1 lb. venison steaks, cut in 1/2 –inch cubes
2 T. soy sauce
2 T. red wine (could use apple juice)
2 t. cornstarch
1/4 t. each ginger and garlic powder
1/8 t. salt
1 lb. fresh mushrooms, thinly sliced
1 large onion cut in 1/2 - inch wedges
2 T. vegetable or olive oil
3 c. cooked rice (1-1/2 c. uncooked)

In medium size bowl, combine venison with next 6 ingredients. Set aside. In a large skillet or wok, cook mushrooms and onion in oil over medium-high heat until tender, about 2 minutes. Remove mixture to a bowl.  In same skillet, over high heat, cook and stir marinated venison, adding a bit more oil if needed. Cook until tender, six to eight minutes. Add mushroom mixture to skillet; heat through. Don’t let it come to a boil.  Serve with hot rice.  Makes four servings.

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VENISON TIPS
2 medium onions, coarsely chopped
1/4 green pepper, diced
1 c. diced celery
3 T. butter or margarine
2 lbs. venison round steak cut into 1/2 x 1- inch strips
2-4 oz. cans mushroom stems and pieces, drained
8 oz. (4 cups) uncooked wide egg noodles, cooked according to pkg. directions

In a large saucepan, prepare gravy mix according to pkg. directions. Add broth, onions, pepper and celery; bring to a boil; lower heat; cover and simmer while preparing venison.  In a large skillet melt butter; add venison, stirring until strips are browned. Stir into vegetable mixture and simmer one hour or until venison is tender. Add mushrooms; bring to a boil over medium-high heat.  Serve over hot noodles.  Makes six to eight servings.

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This recipe is prepared using a slow-cooker.

SLOW COOKER HUNTER’S STEW
1 lb. venison cut in 3/4 x 3/4 -inch cubes
1 T. olive or vegetable oil
2 T. flour
1-1/2 c. beef broth (can use 1-1/2 c. hot water mixed with 1-1/2 t. beef bouillon granules
1 medium onion cut in 1/2 – inch wedges
1 medium green pepper, cut in 3/4 –inch pieces
4 medium carrots, (about 7-inches long) peeled, sliced 1/2 - inches thick
2 medium potatoes (preferably reds) peeled and diced in 1/2-inch pieces             
2 ribs celery cut in 1/2-inch pieces
1-4 oz. can mushroom stems and pieces, drained
1-15 oz. can stewed tomatoes
1 T. soy sauce
2 T. cornstarch mixed with 1/2 c. water until smooth
Salt and pepper to taste

Dredge meat in flour; brown in hot oil in large skillet.  Drain off any grease.  Place venison in slow-cooker;  pour broth into skillet and heat to dissolve meat juices.  Cook 1 hour on HIGH; turn dial to LOW and cook 8 hours.  Serve in bowls.  Makes four to six servings

Note: You can serve a lettuce salad with bread sticks, garlic French bread, pop-overs or a crusty bread.

Thought for the Day: If a window of opportunity appears, don’t pull down the shade

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