Use Venison to Create a Little Creature Comfort

This time of year, many Oklahomans dig through their freezers and pull out venison from their hunting exploits. While venison is often leaner than beef, preparation is similar–with a few tweaks.

If you’re unfamiliar with preparing venison, or if you’re looking to branch out from the same old recipes, we’ve got some ideas for you. The unique and hearty flavors of venison will fill you up and inspire your dinner guests’ taste buds to have a dance party.

Chicken Fried Steak Style Venison

A southern tradition and favorite comfort food, chicken fried steak is an Oklahoma staple.

What You’ll Need:
4 six-ounce venison steaks
2 cups Shawnee Best all-purpose flour
1 egg
1 ½ cups milk
2 teaspoon salt
1 teaspoon black pepper
Olive oil
1 tablespoon butter

Directions:
Place each steak between two layers of wax paper and pound with meat mallet until each one is ¼-inch thick.

Create an assembly line of dishes to bread the venison steaks. Mix flour, salt and black pepper on a plate and place it to the left. Mix egg and milk in a deep-sided dish and place it to the right of the flour mixture. Place a clean plate all the way to the left. Take each venison steak and coat it in flour mixture, then dip it in the egg mixture. Next, put the steak back in the flour mixture and coat it. Finally, place the steak on a clean plate. Repeat until all steaks are coated.

Heat large skillet with ½-inch of olive oil and butter over medium heat. When the oil is hot, place one breaded venison steak in the oil. Cook for two to three minutes (or until edges begin to turn golden brown). Turn steak over and cook for another two to three minutes. Remove from oil and place on a paper towel-lined plate, then cook remaining steaks one at a time.

Venison Stew

Venison stew warms your stomach and your heart with its hearty thickness.

What You’ll Need:
1 two-pound venison roast (cut into one-inch pieces)
6 medium potatoes (peeled and chopped)
1 medium yellow onion (peeled and chopped)
1-pound bag of baby carrots (washed_
4 cups of beef stock
15-ounce can of diced tomatoes
Salt
Pepper
Garlic powder
Olive oil
2 bay leaves

Directions:
Heat large skillet with ½-inch of olive oil in the bottom over medium-high heat. Salt and pepper the cubed venison roast. Cook the meat until all sides begin to brown.

Place a five-quart pot on the stove and add meat from skillet. Top with four cups of beef stock. Bring to a boil and then turn down to a simmer for 30 to 45 minutes. Add potatoes, carrots, onions and tomatoes to the pot. Add salt, pepper and garlic powder to taste. Add bay leaves. Bring back to a boil for two minutes before lowering heat back to a simmer. Continue to simmer until vegetables are softened to taste.

Don’t Have any Venison in the Freezer?

You know that Homeland has all the high-quality produce and pantry staples to make gourmet meals. Did you know that they also sell bison meat? If you’re without venison, you can replace the venison in these recipes with the appropriate cut of bison. Don’t let anything stop you from trying these Oklahoma comfort-food staples.

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