Oswego chef Michael Cali submitted the following four, mouth-watering venison recipes for venison roast, venison pot roast, venison stir fry and venison ribs.....Enjoy!VENISON ROAST (Use sirloin tip ...

1/2 cup dried red currants (or dried cranberries) 1 pint fresh red currants (or dried cranberries) 1 tablespoon olive oil Preheat the oven to 350 degrees. Heat the grapeseed oil in a pan set over ...

There's just something about riding into camp following an afternoon hunt, and being greeted with the smell of venison cooking — lifting the lid of the Dutch oven, steam rises from a hindquarter roast ...

1½ cups venison glaze or beef demi-glace or veal glaze For marinade, whisk together first eight ingredients in a mixing bowl. Slowly whisk in oil until smooth. Place the venison loin in a food storage ...

The neck of a deer is the most underutilized and savory meat except for maybe the tenderloin or “fish,” as most hunters refer to the filet, but not many hunters have ever tried a venison neck roast.

Pot roasts are cozy, comforting, and perfect for wintry days. Try these fun variations on pot roast, which incorporate unique ...

In a large saucepan, bring the stock to a boil. Add sweet potatoes, simmer for about 10 minutes until tender. Remove them, and use the same stock to blanch the Brussels sprouts and radishes for about ...

8-10 cups root vegetables (onions, potatoes, Brussels sprouts, carrots, etc.) Instructions: Marinate the venison leg with yogurt, salt and amchur for 2-3 hours or overnight. Preheat the oven to 400 ...

Coat the outside of the loin with the paste and sear off with medium high heat until browned. Finish in the oven until desired temperature. Venison gets tougher the more it’s cooked. Suggested ...

1 Rack of Venison, frenched (bones exposed, about 2- 2.5 lbs.) 1 lbs. Mirepoix, large dice (approximately 1 large onion, 4 celery stalks, 2 carrots) Preheat over to 350 degrees. Place sweet potatoes ...