MAPLE-VINEGAR MARINATED RACKS OF VENISON
INGREDIENTS:
1 Cup Maple Syrup
1 Cup Cider Vinegar
6 Juniper Berries
2 Racks of Venison with Ribs left long
2 T Vegetable Oil
½ lbs. Sliced Bacon – thinly
Salt & Pepper to taste
DIRECTIONS:
In a Large shallow bowl, combine syrup, vinegar and crushed berries. Add venison racks, cover and marinate over night. Turn racks 2 or 3 times. Remove venison from marinate and rub with oil. Stand racks in shallow roasting pan just large enough to hold them. Drape bacon strips on outside of venison. Roast for 1 to 13 minutes per pound in 400 degree oven. Allow to stand for 15 minutes before serving.
VENISON BARLEY STEW
INGREDIENTS:
2 lbs. Venison Stew meat
1 cup Barley
2 Large Carrots
2 8oz cans Diced Tomatoes
2 Medium Onions Diced
8 oz Sour Cream
¼ Cup Cooking Oil
Directions:
Heat cooking oil in Dutch Oven brown stew meat in oil. Add onions, carrots, tomatoes and simmer for two hours. Add Barley and simmer for additional hour. Serve with Sour Dough Bread.