This recipe works well with less tender cuts of venison.  Try serving with parsley potatoes and green beans.  Parsley potatoes recipe below Read more »

The apple in this recipe is the perfect ingredient to counteract any “gamy” taste that you might worry about.  The broth tastes great over mashed potatoes.  Read more »

This is a quick and easy meal that you can have on the dinner table in no time. Try serving this over chinese noodles or white rice with a side of broccoli or carrots to round out the meal.

1 pound boneless venison round steak, cut into 1 inch cubes
1/4 cup flour
2 tablespoons margarine or butter
1/2 cup boiling water
1 teaspoon salt
2 or 3 green peppers,cleaned and cut into chunks
1/2 cup pineapple chunks (drain and reserve juice)

For the Sauce
2 1/2 tablespoons cornstarch
1/2 cup pineapple juice (add water to equal 1/2 cup if needed)
1/4 cup vinegar
1/4 cup sugar
1 1/2 tablespoons soy sauce

Directions:
Dredge venison in flour. In a large pan, melt butter. Brown the venison cubes on all
sides. Add the water and salt. Simmer gently until meat is tender, about 10 minutes; drain.
Add the green pepper chunks and pineapple chunks to browned meat. Read more »

Try serving the venison roast and gravy with mashed potatoes or rice. Serve with a side of green beans or carrots for a complete meal. Read more »