Venison and Tea,Venison and Tea

Country-Fried Venison

• 2 pounds venison tenderloin
• 1/2 cup soy sauce
• 1/2 cup Worcestershire sauce
• 1/2 cup butter or margarine, melted
• 1/2 to 2 teaspoons liquid smoke, optional
• 1 egg beaten
• 1 cup buttermilk
• 1 cup all-purpose flour
• 2 teaspoons seasoned salt
• 2 teaspoons vegetable oil

Cut tenderloin into eight steaks. In a large resealable plastic bag combine soy sauce, Worcestershire sauce, butter and liquid smoke if desired. Add steaks. Seal bag and turn to coat. Place in refrigerator for 2 hours. In a shallow bowl, combine egg and buttermilk. In another bowl, combine flour and seasoned salt. Drain steaks and discard marinade. Dip steaks in butter mixture then roll in flour mixture. In a large skillet over medium-high heat cook steaks in oil for 12-14 minutes, turning occasionally, or until meat thermometer reads 160. Yield: 8 servings

Grilled Venison and Vegetables

• 1/2 cup red wine vinegar
• 1/4 cup honey
• 1/4 cup soy sauce
• 2 tablespoons ketchup
• Dash pepper
• Dash garlic powder
• 1 ½ pounds boneless venison steak
• 8 to 12 cherry tomatoes
• 8 to 12 fresh mushrooms
• 1/2 medium green or sweet red pepper
• 1 to 2 small zucchini
• 1 large onion
• 8 to 12 small new potatoes

Parboil the potatoes. Cut steak into 1-1/4 inch cubes. Cut peppers into 1-1/2 inch pieces, zucchini into 1-inch chunks and onion into wedges. In a glass bowl or plastic bag combine vinegar, honey, soy sauce, ketchup, pepper and garlic powder. Set aside ¼ cup. Add meat to bowl or bag. Stir or shake to coat. Cover bowl, or seal bag, and place in refrigerator for 4 hours. One hour before grilling, toss vegetables with the reserved ¼ cup of marinade. Drain meat reserving marinade. Thread meat and vegetables alternately on skewers. Brush with marinade. Grill over medium-hot coals, turning and basting often, for 15-20 minutes, or until meat and vegetables reach desired doneness. Remove from skewers and serve. Yield: 4-6 servings.

Some “wild” recipes don’t call for game at all.

Elderberry Blossom Tea

• 1 to 2 tablespoons dried elderberry blossoms or 2 to 3 tablespoons fresh elderberry blossoms
• 1 cup boiling water
• sugar to taste
• thin lemon slice

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