Venison Tips - FOX 13 News

Venison Tips

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    French Toast L’Orange L’Orange Batter • 5 eggs • ¼ cup sugar, granulated • 1 tablespoon vanilla extract • ¾ table Grand Marnier liqueur • ½ tsp. salt, kosher • ½ quart heavy cream • 1 ciabatta loaf, 1 ½” straight slice, ends discarded Instructions • Mix together all ingredients (except bread) in mixing bowl. • Place in airtight container • Label, date and refrigerate • When ready to serve, saturate ciabatta for 1 hour French Toast L’Orange • Select well saturated slices of bread and place on ...
    French Toast L’Orange L’Orange Batter • 5 eggs • ¼ cup sugar, granulated • 1 tablespoon vanilla extract • ¾ table Grand Marnier liqueur • ½ tsp. salt, kosher • ½ quart heavy cream • 1 ciabatta loaf, 1 ½” straight slice, ends discarded Instructions • Mix together all ingredients (except bread) in mixing bowl. • Place in airtight container • Label, date and refrigerate • When ready to serve, saturate ciabatta for 1 hour French Toast L’Orange • Select well saturated slices of bread and place on ...

Recipe from Jamie Terhaar of Williamsburg, Ind.

2 venison steaks
4 large portabella mushrooms (sliced)
2 small onions (sliced thinly)
1 clove garlic
season salt
1 can beef gravy

1.  Lay steaks in an oven safe dish, season to taste.

2.  Bake in a 350 degree oven for approximately 2 hours, covered.

3.  Sautee mushrooms, onions , garlic in butter and olive oil. Salt and pepper to taste. Pour in beef gravy, let simmer.

4.  Take the venison out and tear into small chunks, pour into pan with gravy, stir and simmer.

This can be served over rice, or noodles.

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