Venison Roast and Gravy

Myrtle Barrett Surgoinsville Hawkins Farmers Co-op

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• 1 can mushrooms, bits and pieces • 1 can Campbell’s Golden Cream of Mushroom soup • 1 pkg. Lipton onion soup mix (dry) • 4-5 lb. lean venison roast Place mushroom pieces, mushroom soup, and dry onion soup mix in crock pot and stir to mix well. Add venison roast. Do not add any liquid. Cover. Cook on low and cook overnight or for 8 to 10 hours.

Crispy Venison

Betty Rhodes Henderson First Farmers Co-op ___________________________

• 1 lb. venison, sliced • 2 cups flour • 1 tsp. paprika • 1 tsp. garlic powder • Salt and pepper to taste • 1 cup cooking oil • 1-2 tsps. water Slice and wash venison. Pat dry with paper towels. Combine 1 cup of flour and seasonings in a bowl. Roll venison in flour mixture to cover. Place oil in a skillet and fry until golden brown. Remove venison from skillet. Add the remaining 1 cup of flour to the oil to make it a little thicker; add water and stir, making a gravy. Add venison back in. Cover with a lid and simmer for 5 minutes. Serve with hot biscuits. Preparation time: 35-40 minutes.

Crockpot Deer Roast

Lindsey Parsley Readyville Rutherford Farmers Co-op ___________________________

• 4-5 deer roast (rump or shoulder – bone in or bone out) • 1 lemon, juiced • 2 cups brown sugar • 1 tsp. dried thyme • 1 tsp. dried parsley • 1 tsp. pepper • 2 tsps. salt • 4 cups beef stock • 2 cups Italian dressing • ¼ cup Worcestershire sauce • ¼ cup soy sauce • 1 large yellow onion, quartered • 5 garlic cloves, minced • 4-5 carrots, peeled and cut into 2-inch pieces • 1 lb. baby yellow potatoes Dry roast thoroughly with a paper towel to remove excess liquid. Once dried, pour lemon juice over roast. Cover roast with brown sugar and place in a crockpot. Add thyme, parsley, pepper, and salt to the top and make sure they are evenly distributed. Pour beef stock, Italian dressing, Worcestershire sauce, and soy sauce over roast. Add the onion, garlic, carrots, and potatoes on top. Set the crockpot to low and cook for 8 to 9 hours, or until the roast is tender and falling apart. While cooking, make sure the meat is submerged in the liquid. If it starts to get low, just add more beef stock. Once the meat and vegetables are done, you can serve!

Venison Meatloaf

Jean Lewis Oneida Scott Morgan Farmers Co-op

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• 1 lb. ground venison • 1 small onion, diced • 1 egg, beaten • 1 tbsp. jalapeños, chopped • 1 tbsp. dill pickle, chopped • 1 pkg. meatloaf seasoning mix • 1 tsp. smoked paprika • ½ cup water • ½-¾ cup panko breadcrumbs • 6 strips bacon, uncooked • Mix all ingredients except bacon. Mix with your hands to get everything blended. When you start mixing, start with ½ cup breadcrumbs and add more to make a firm mixture that you can shape into a loaf. Shape the mixture into a rectangular “loaf” and place uncooked bacon strips on top. Place in a shallow baking pan and bake for 1 hour at 350°.