Best Henkes Hunters Venison Recipes

HENKE'S HUNTER'S VENISON

Henke's Hunter's Venison image

Here's a tasty way to serve venison! I brown pieces of venison in butter, then braise it with sauteed mushrooms, white wine, and seasonings. This is good served with mashed potatoes or ladled over rice.

Provided by hankers

Categories Venison Recipes

Time 3h5m

Yield 4

Number Of Ingredients 9

Ingredients

¼ cup butter, divided
1 ½ pounds venison, cut into cubes
1 ½ pounds sliced mushrooms
½ cup dry white wine
1 (14.25 ounce) can beef broth
1 bunch green onion, chopped
¼ cup minced parsley
2 tablespoons onion powder
1 tablespoon garlic powder

Steps:

Melt half of the butter in a large skillet over medium-high heat. Sear the venison cubes until browned, then remove and set aside. Melt the remaining butter, then cook the mushrooms until they release their liquid. Stir in the white wine, and simmer for 3 minutes.
Stir in the beef broth, green onions, and reserved venison. Season with parsley, onion powder, and garlic powder. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until venison is tender, about 2 hours.

Nutrition Facts : Calories 400 calories, Carbohydrate 15.3 g, Cholesterol 159 mg, Fat 16.5 g, Fiber 3.7 g, Protein 44 g, SaturatedFat 9 g, Sodium 178 mg, Sugar 6.5 g

HUNTER'S VENISON STEW RECIPE - (4.2/5)

Hunter's Venison Stew Recipe - (4.2/5) image

Provided by á-6055

Number Of Ingredients 23

Ingredients

4 pounds venison, bite sized cubes
4 Tablespoons flour
2 teaspoons seasoned flour
8 Tablespoons butter
2 cups Burgundy Wine
1/2 cup dry white wine
2 cups beef bullion, broth
6 carrots, sliced
6 stalks celery with leaves, sliced
2 medium onions, sliced
2 cloves garlic, pressed
4 bay leaves
2 Tablespoons parsley, ,snipped
1/4 teaspoon chives
1/4 teaspoon chervil or parsley
1/4 teaspoon thyme
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 cup barley
1 pound mushrooms, sliced
5 medium potatoes, cubed
1 cup sour cream
2 teaspoons paprika

Steps:

In a paper bad, shake together the venison, flours and salt until meat is coated. Melt some of the butter in a Dutch Oven over medium heat; Brown venison in batches and remove and reserve. Don't overcook. Return lightly browned meat to Dutch oven. Add burgundy, white wine, bouillon; bring to a boil; add carrots, celery,onions, garlic, bay leaves, parsley, chives, chervil, thyme, salt & pepper & barley. Cover and simmer for one hour. Add mushrooms and potatoes and simmer 20 minutes more until all is tender. Stir in sour cream and paprika and simmer 10 minutes. I tend to start this around noon time and let simmer very slow all day until dinner time. Melts in your mouth!

HENKE'S HUNTER'S VENISON

Henke's Hunter's Venison image

Here's a tasty way to serve venison! I brown pieces of venison in butter, then braise it with sauteed mushrooms, white wine, and seasonings. This is good served with mashed potatoes or ladled over rice.

Provided by hankers

Categories Venison Recipes

Time 3h5m

Yield 4

Number Of Ingredients 9

Ingredients

¼ cup butter, divided
1 ½ pounds venison, cut into cubes
1 ½ pounds sliced mushrooms
½ cup dry white wine
1 (14.25 ounce) can beef broth
1 bunch green onion, chopped
¼ cup minced parsley
2 tablespoons onion powder
1 tablespoon garlic powder

Steps:

Melt half of the butter in a large skillet over medium-high heat. Sear the venison cubes until browned, then remove and set aside. Melt the remaining butter, then cook the mushrooms until they release their liquid. Stir in the white wine, and simmer for 3 minutes.
Stir in the beef broth, green onions, and reserved venison. Season with parsley, onion powder, and garlic powder. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until venison is tender, about 2 hours.

Nutrition Facts : Calories 400 calories, Carbohydrate 15.3 g, Cholesterol 159 mg, Fat 16.5 g, Fiber 3.7 g, Protein 44 g, SaturatedFat 9 g, Sodium 178 mg, Sugar 6.5 g