Conservation groups Recipes Wisconsin

From The Kitchen Of The “WWF Kitchen News”

By RVL / November 9, 2018

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.

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