by Vernon Summerlin
CrappieNow editor Tim Huffman and I were exchanging emails; he was bragging ’bout the bucks he’s taken this season and I was complaining that I didn’t have what it takes to haul one out the holler. (Compared to me, Tim’s still a strong young buck). We swapped a few laments of the gifts age gives you such as graying at the temples. I’ve been snow white for years but I forgot to ask Tim what color he used on his hair ;>)
The serious part of our conversation was about venison recipes; so this month I’ll forego my usual research of some ingredient and move straight to a crappie recipe and then to venison. Like Tim, I expect many of you have plenty of succulent red meat stashed for winter.
Oven Fried Crappie
1 pound crappie fillets
1 cup Italian Style bread crumbs
1 egg
1/4 cup milk
Vegetable, canola or peanut oil
Salt and pepper
Preheat oven to 450 degrees. Pour oil into a medium sized casserole dish to a depth of approximately 1/8 inch. Preheat the oven (and the pan of oil). Combine milk and egg in a small bowl and beat until completely mixed. Dip fillets in milk/egg mixture and then roll in bread crumbs. Add salt and pepper per your preference. Place fillets into the pan of oil, allow oil to soak into first side and then turn fillets over to oil second side. Bake 8-10 minutes or until golden brown.
Onion Roasted Venison
4 pound rump or shoulder roast
Cooking fat
Salt and pepper to taste
1 package dry onion soup mix
1/2 cup water
Brown roast in cooking fat on all sides on top of stove. Season with salt and pepper. Sprinkle package of onion soup mix on and around the roast. Add water. Cook in covered pan in 300-degree oven until tender.
Makes 6 to 12 servings.
Pot Roast of Venison
Haunch or loin of venison
Lard
Salt pork
3 medium sliced onions
4 chopped carrots
2 small chopped turnips
4 stalks of chopped celery
Finely chopped parsley
Pinch rosemary
Pinch thyme
2 strips lemon peel
8 peppercorns
2 bay leaves
Dry red wine
Water
Salt
1/2 cup sour cream
Trim carefully and remove all surplus fibers, skin and fat from venison haunch or loin. In large skillet, brown venison in lard with salt pork.
Place the sliced onions, carrots, small turnips, and celery, and finely chopped parsley, rosemary, thyme, lemon peel, peppercorns, and bay leaves in a Dutch oven with equal parts red wine and water, bring to a boil, and let simmer for 30 minutes. Add the larded venison and cover. Simmer for 2 hours. Remove meat, strain sauce, and place venison in a roasting pan. Pour the strained liquid over the roast, adding sour cream, and cook slowly until well done.
Deer Patties
2 pounds ground deer tenderloin
3 tablespoons very fine breadcrumbs
2 tablespoons grated onion
2 teaspoons salt
1 lightly beaten egg
1/2 teaspoon turmeric
1/4 teaspoon chili powder
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1/2 cup clear bacon fat
1/3 cup water
Blend deer tenderloin, breadcrumbs, onion, salt, egg, turmeric, chili powder, garlic salt, and pepper thoroughly, leaving out garlic or onion if you prefer, and shape into patties. Place in bacon fat and brown. When browned, add water and cover. Simmer 1 hour and 30 minutes.
Venison Chili
1/2 to 1 pound ground venison meat
1 tablespoon bacon fat
1 minced small onion
1/2 to 1 chopped green pepper
1 large can chili beans or kidney beans
1 medium size can tomatoes
Salt and pepper to taste
Chili powder to taste
Brown meat in bacon fat, breaking the ground meat into small pieces as you brown it. Add onions and green pepper and cook until onions begin to brown, about 5 minutes. Stir often. Add beans, tomatoes, salt, and pepper, stirring occasionally, and enough chili powder to suit your taste. Cook about 1 hour over medium heat.
