Delicious Meat Loaf
1 package of Cordray's ground venison or Cordray Farms Beef burger
3 slices of bread, crumbled
1 med. onion, chopped
3 to 4 tablespoons of ketchup
2 tablespoons of mustard
1 tablespoon of Worcestershire sauce
1 egg
salt and pepper to taste
1/2 can of evaporated milk
Combine all ingredients and press into 12 x 12 flat pan - about 2 inches deep. Bake at 350 degrees for 50-60 minutes.
John Davis
--
Frank L. FitzSimons, III
Chili
Made this on the spur of the moment pon top Edisto and haven't ever had
better. My taste doesn't run to extreme hot so some might find this somewhat
mild, but I think it's really good. I used local venison which was ground
with NO FAT. You could use ground beef - extremely lean ground beef - and it
would do just as well. I also had some Caw Caw Creek Pastured pork bacon
ends in the freezer and used some of that for the grease/oil. The
interesting thing and what I like most about it is that there is no 'chili
powder' in it. I used Jalapeno peppers and ground cumin. I also used paprika
and cayenne pepper and some Mexican oregano and fresh garlic. To thicken
it, I used some local stone ground corn meal. So, mostly, it was all local
and fresh.
Three tubes Cordray's ground venison
Two LARGE Spanish style onions chopped coarsely
Six garlic cloves, peeled but whole
Six large Jalapeno Peppers most seeds and stem removed chopped
Half pound bacon ends coarsely chopped
Several Plum Tomatoes chopped
Paprika to taste (start with half Tablespoon)
Cayenne to taste (start with half Tablespoon)
Cumin to taste (start with half Tablespoon)
Oregano to taste (Fresh or dried)
Salt to taste (Two Tablespoons)
Bottle of lager if necessary
Quarter to Half cup fine cornmeal.
In a pot fry out chopped bacon until there is sufficient oil to cook the
rest of the ingredients and the bacon is beginning to brown.
Add the chopped onions to the bacon and grease and cook until they soften
and begin to color.
Add the Jalapenos and cook until they begin to soften.
Add Paprika, cayenne and cumin and cook until the onions really take up the
color of the spices. This takes several minutes and gives the spices some
time to develop their flavors and get into the oil.
Add the meat and break up and turn until all red is gone.
Add whole garlic.
Add salt to taste.
Add chopped tomatoes. and turn into mixture.
If, at this point, you think it could use some more moisture, add a small
lager to the pot and turn the chili to distribute.
Cover and let simmer for about an hour, turning several times.
Turn off heat, stir in corn meal and go sit in a tree stand for two hours
and enjoy the evening.
Come back, reheat to cook corn meal completely and serve with saltine
crackers.
Pinkney
Venison Loin wrapped in applewood smoked bacon
1 package of Cordray's ground venison or Cordray Farms Beef burger
3 slices of bread, crumbled
1 med. onion, chopped
3 to 4 tablespoons of ketchup
2 tablespoons of mustard
1 tablespoon of Worcestershire sauce
1 egg
salt and pepper to taste
1/2 can of evaporated milk
Combine all ingredients and press into 12 x 12 flat pan - about 2 inches deep. Bake at 350 degrees for 50-60 minutes.
John Davis
Applesauce Hamburgers
5lbs ground beef or venison
1 cup crushed ritz crackers
1 cup applesauce
5 tablespoons Accent ( you could substitute your favorite)
3 teaspoons Tobasco Sauce
5 tablespoons W.Shire Sauce
1 pack dry Lipton Onion Soup
Mix all ingredients well and grill or fry burgers. 5lbs is a lot of burger but you can make patties and freeze for use later.
--
Frank L. FitzSimons, III
Chili
Made this on the spur of the moment pon top Edisto and haven't ever had
better. My taste doesn't run to extreme hot so some might find this somewhat
mild, but I think it's really good. I used local venison which was ground
with NO FAT. You could use ground beef - extremely lean ground beef - and it
would do just as well. I also had some Caw Caw Creek Pastured pork bacon
ends in the freezer and used some of that for the grease/oil. The
interesting thing and what I like most about it is that there is no 'chili
powder' in it. I used Jalapeno peppers and ground cumin. I also used paprika
and cayenne pepper and some Mexican oregano and fresh garlic. To thicken
it, I used some local stone ground corn meal. So, mostly, it was all local
and fresh.
Three tubes Cordray's ground venison
Two LARGE Spanish style onions chopped coarsely
Six garlic cloves, peeled but whole
Six large Jalapeno Peppers most seeds and stem removed chopped
Half pound bacon ends coarsely chopped
Several Plum Tomatoes chopped
Paprika to taste (start with half Tablespoon)
Cayenne to taste (start with half Tablespoon)
Cumin to taste (start with half Tablespoon)
Oregano to taste (Fresh or dried)
Salt to taste (Two Tablespoons)
Bottle of lager if necessary
Quarter to Half cup fine cornmeal.
In a pot fry out chopped bacon until there is sufficient oil to cook the
rest of the ingredients and the bacon is beginning to brown.
Add the chopped onions to the bacon and grease and cook until they soften
and begin to color.
Add the Jalapenos and cook until they begin to soften.
Add Paprika, cayenne and cumin and cook until the onions really take up the
color of the spices. This takes several minutes and gives the spices some
time to develop their flavors and get into the oil.
Add the meat and break up and turn until all red is gone.
Add whole garlic.
Add salt to taste.
Add chopped tomatoes. and turn into mixture.
If, at this point, you think it could use some more moisture, add a small
lager to the pot and turn the chili to distribute.
Cover and let simmer for about an hour, turning several times.
Turn off heat, stir in corn meal and go sit in a tree stand for two hours
and enjoy the evening.
Come back, reheat to cook corn meal completely and serve with saltine
crackers.
Pinkney
Venison Loin wrapped in applewood smoked bacon
Venison Loin
1 pound Cordray's applewood smoked bacon
Italian dressing
Worcestershire sauce
Toothpicks
1 pound Cordray's applewood smoked bacon
Italian dressing
Worcestershire sauce
Toothpicks
Slice tenderloin into ½” thick pieces. Make sure each piece is approximately the same size to ensure even grilling. Place pieces in a sealable container.
Pour a generous amount of Italian dressing over the venison. Add dashes of Worcestershire sauce also. Close container and shake the mixture until the venison is coated.
Marinate in the refrigerator for 2-3 hours.
After marinating the meat, wrap each piece of venison with ½ of a slice of bacon. Secure bacon with toothpick. The bacon should cover about ½-¾ of the meat surface.
Grill the pieces until the desired temperature of the meat 160 degrees) is reached and bacon is crispy.
HELPFUL TIPS:
Soak toothpicks in water before using them… this will prevent the toothpicks from burning while grilling the meat!
Although this recipe is designed for venison, it works well with beef as well as other wild game animals – such as, quail, pheasant, and dove!
From Kristin Kierspe Cordray's kitchen
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Backstraps (Venison Loin Roasts)
Montreal Steak seasoning
Syrup
Worchestershire sauce
Brown Sugar
Garlic (salt, powder, or fresh)
Syrup
Worchestershire sauce
Brown Sugar
Garlic (salt, powder, or fresh)
Poke holes with fork into meat. Add as much of each ingredient as you would like. I usually sprinkle all dry products onto venison and then pour syrup on venison just to cover it and fill bottom of pan with worchestershire sauce.
Let soak for a couple of hours then turn steak over and let set for a couple of hours. I usually turn a couple of times if I start early enough in the day. Cook as desired.
From the kitchen of Sonja Southwick (Horsham, PA)
Let soak for a couple of hours then turn steak over and let set for a couple of hours. I usually turn a couple of times if I start early enough in the day. Cook as desired.
From the kitchen of Sonja Southwick (Horsham, PA)
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From the kitchen of Dan Schmidt
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Delicious Backstrap or Tenderloin Venison Tenderloin or BackstrapSageOreganoThymeBasilChopped GarlicOlive Oil Combine spices and garlic in bowl. Thoroughly rub meat with spice mixture and allow to sit for 1/2 hour. Preheat oven to 420 degrees. In an oven-safe skillet, heat olive oil medium hot (until it just begins to smoke). Sear the meat in skillet for about 1.5 to 2 minutes per side. This will lock in the juices and flavor. After searing on all sides, place skillet in preheated oven for about 4-6 minutes for medium rare. Slice into 1/4-inch medallions and enjoy.From the kitchen of Dan Schmidt
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Easy Venison Roast
Venison roast (usually a boneless ham roast)
2-4 cans cream of mushroom soup (with or without garlic)
1 large onion sliced
1 package Lipton Onion Soup mix
1/2 head fresh chopped garlic (if desired - the taste is not strong)
salt and pepper and any other seasonings you like
Place the roast in a crockpot and add the above ingredients. Cook on low for 8 hours. The sauce makes a great gravy for mashed potatoes and the leftovers are wonderful! (This recipe is also great with cubesteak instead of a roast - just shorten the cooking time.)
From the kitchen of Michelle and Jeff DiMaio (daughter and son-in-law of Michael).
Venison Steak Marinade
Sliced venison steaks
1 bottle Progresso red wine vinegar with garlic (found on salad dressing isle)
1 chopped onion
1 garlic clove section crushed
3 tablespoons lemon juice
1/4 cup soy sauce
1/4 cup water
pepper to taste
Marinade venison steaks in the above ingredients overnight and cook on the grill the next day. Poor the leftover marinade on the steaks when you first put them on the grill. (This recipe can be used for tenderloin kabobs as well if you cut them into 1-2 inch pieces and place them in a tin foil packet for grilling).
Found on the Internet and tested -- it's tried and true!
