Deer Recipies

[Hutch00]

Venison Fondue [indent]
[#000000]Venison steaks, chops or other tender cut
Peanut oil
Fondue sauce
Steak sauce or garlic butter sauce [/#000000]
[#000000][/#000000]Heat 2 to 3 inches of peanut oil in fondue pot to a temperature of 380 degrees (or when a 1-inch cube of bread toasts in 40 seconds). Cut venison into 1-inch cubes. Using fondue forks (table forks get too hot), dunk cubes of venison into oil for about 1 minute, depending on the degree of doneness preferred sauce. [/indent][#000000][/#000000] [indent]
[#000000][/#000000]Note: Peanut oil is preferred for fondues because of its flavor and other properties. Melted shortening or other vegetable oils may be substituted. [/indent][#000000][/#000000] [#000000]

Fondue Sauces [/#000000] [indent] [#000000]Horseradish Sauce [/#000000] [indent]
[#000000]1/2[/#000000][#000000] c. sour cream (regular or reduced fat)
1 Tbsp. horseradish
1/2 tsp. Worcestershire sauce [/#000000]
[#000000][/#000000]Mix all together and serve. [/indent][/indent][#000000][/#000000] [indent] [indent]
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Garlic Butter Sauce [/#000000] [indent]
[#000000]1/4[/#000000][#000000] c. butter or margarine
1 Tbsp. garlic powder [/#000000]
[#000000][/#000000]Melt butter, add garlic powder. Serve warm. [/indent][/indent][#000000][/#000000] [indent] [indent]
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