Chunked Venison
"The deer hunters in my family think this is the greatest venison recipe. This recipe was adapted from a recipe for beef birds, and the seasonings have been adjusted."
- Ready In:
- 1hr 30mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1⁄2 lb bacon
- 1 lb venison steak
- 2 cups water
- salt
- black pepper
- 1⁄2 cup Worcestershire sauce
directions
- Cut pieces of venison into 1 - inch squares.
- Take a thin slice of bacon and cut it just long enough to wrap around the meat.
- Secure with a toothpick.
- Make about 2 dozen pieces.
- Put in a heavy skillet.
- Add water, salt, lots of black pepper and worcestershire sauce.
- Boil rapidly until liquid is nearly gone.
- Reduce heat and cover skillet; continue cooking at low heat until meat is brown.
- The meat will be very rich.
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Reviews
-
Fantastic! Enjoyed every bite! I substituted the Worcestershire for Cabernet blended with brown sugar, finely sliced garlic, cajun seasoning, and a dash balsamic vinegar. Started working on the meat and realized I was out of sauce...lol. I also added raisins 2/3rds through the boil time. I found the red wine mix really brought out the game flavor in this dish. That's exactly how I like it! Yum! -
Scrumptious! I used HQ meat, cut in strips and chunked. Surprisingly tender! Looking forward to trying it with some loin. Hubby was very happy. -
Was disappointed given the other good reviews. Will stick with the Sweet Bacon Wrapped Tenderloin recipe instead. -
Awesome! Served it with mashed potatoes and green beans- we will be having this on a weekly basis! -
I very hesitantly made this. I thought it sounded way too simple and easy to taste as good as most of the reviewers were saying. Boy, was I wrong! I *almost* followed the recipe to a "T" and had my doubts all the way to the end as I taste-tested it several times. I don't know how it happened, but right at the end, everything came together and was INCREDIBLE! I am still shocked that it could be that tender and good and be so simple to make! I don't eat bacon, so I substituted 2 tablespoons of olive oil to replace the bacon. I didn't wrap anything or skewer the meat, so it really was incredibly simple. I've made venison numerous times and have yet to make any that was anywhere close to this tender. Amazing! Next time, I will try reducing the Worcestershire sauce to 1/3rd cup just to see if it's still as good and will try this recipe also with venison steaks and sauteed onions. I quote my husband here who said, "You really outdid yourself with this one! Dang! This is the best venison I've ever had, period!"
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Tweaks
-
Fantastic! Enjoyed every bite! I substituted the Worcestershire for Cabernet blended with brown sugar, finely sliced garlic, cajun seasoning, and a dash balsamic vinegar. Started working on the meat and realized I was out of sauce...lol. I also added raisins 2/3rds through the boil time. I found the red wine mix really brought out the game flavor in this dish. That's exactly how I like it! Yum!
RECIPE SUBMITTED BY
Sharon Schmidt
Manitowoc, WI
