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The Co-op Pantry

Venison Zucchini

3 pounds venison steaks

½ cup margarine

3 cups fresh mushrooms, sliced

zucchini squash, unpeeled, quartered lengthwise, cut ½-inch thick

1 large clove garlic, finely chopped

2 medium bell peppers, sliced lengthwise in thin wedges

2 tablespoons soy sauce

1 tablespoon cornstarch mixed with ¼ cup water

Salt and pepper to taste

Lemon pepper to taste

In heavy hibachi skillet, brown steaks quickly in ¼ cup margarine over high heat. Remove from heat. Remove meat and drippings and set aside.

In same skillet, sauté mushrooms for 3-4 minutes in ¼ cup margarine. Add zucchini, garlic, onion, and bell pepper. Heat until wilted, stirring constantly.

Cut meat into bite-sized pieces and add with drippings to mixture in skillet. Continue to cook, uncovered, stirring over low heat until meat is medium rare. Add soy sauce and cornstarch paste. Continue stirring.

Add seasonings and sprinkle lightly with more soy sauce.

Serves 6.

Smoked Venison

20 pounds of venison (hindquarters or your choice of meat)

10-20 pounds of charcoal hickory chips, soaked in water

Seasoned salt

Garlic salt




½ pound bacon strips

1-2 cups wine

Favorite barbecue sauce

Fill bottom of smoker with charcoal, based on chart accompanying your smoker. Light the charcoal, and let the flames die down.

Add hickory chips to charcoal. Put pan of water on, following the chart, and add wine of your choice to the water.

Remove all fat and extra fibers, and cover venison generously with seasoned salt, garlic salt and Accent. Then sprinkle on the savory and thyme, and lay bacon on top of venison. Place venison on rack and seal smoker.

Let this go all night, usually. Then you can baste the last two hours with your favorite barbecue sauce if desired.

Venison Casserole for an Army

4 pounds ground venison

1 can tomato soup

1 can golden mushroom soup

1 can cheddar cheese soup

4 tablespoons Worcestershire Sauce

1 tablespoon celery salt

1 tablespoon mustard

4 medium onions

1 can onion soup

1 can celery soup

2 tablespoons hot sauce

12 ounces large elbow semolina noodles or macaroni

1 cup grated cheese (for topping)

In deep skillet or pot, cook meat until redness is gone. Then drain grease and return meat to pot.

Add chopped onion and cook 5 minutes. Add other ingredients except noodles. Stir and bring back to rolling boil. Then let simmer on low heat for 1 hour, stirring about every 15 minutes.

Boil noodles for 10 minutes just before meat mixture has cooked an hour. After cooking 1 hour, stir meat mixture and noodles together. Sprinkle top of mixture with grated cheese.

Bake in preheated 350-degree oven, uncovered, for 20 minutes, until cheese is melted and starts to turn light brown. Remove from oven and put lid on. Makes two 3-quart casseroles. Good for freezing and delicious reheated.

Venison Steak with Green Chilies

1 pound venison steaks

5 long green chilies (7-ounce can of chilies)

1/3 cup fresh lime juice (about 2 limes)

2 cloves garlic, chopped

¼ teaspoon salt

Trim excess fat from steak. Place steak in glass dish. Place remaining ingredients in food processor or blender. Process until smooth - about 40 seconds; pour over steaks and cover. Refrigerate, turning occasionally, at least 3 hours (no longer than 48 hours). Cook steak over barbecue grill 4 inches from medium-hot coals, 6 minutes per side for rare. Slice cooked steak across the grain into thin slices.

Venison Chili

3 pounds ground venison

1 garlic clove, chopped

3 teaspoons salt

1 tablespoon red pepper

2 cans of kidney beans

½ pound shredded cheddar cheese

2 bags of nacho chips

2 onions, chopped

2 teaspoons paprika

2 tablespoons chili powder

2 cans of pork and beans

1 can tomato sauce

In a large pot, brown meat over medium heat.

Add onions, garlic, salt, red pepper, paprika, and chili powder; stirring constantly. Once meat is cooked, stir in cans of kidney beans and pork and beans along with tomato sauce.

Lower heat; stirring occasionally.

Cook for 1 hour. Serve in bowls, top chili with shredded cheddar cheese. Add nacho chips on the side.

Elk Crock-Pot Super Supper

2 pounds elk roast, cut into 3-inch cubes

4 large potatoes, cut into chunks

4 carrots, sliced on the diagonal

3 stalks of celery, chopped

10.5-ounce can cream of mushroom soup

1 soup can of water

1 envelope dry onion soup mix

2 teaspoons garlic powder



Place meat on the bottom of the Crock-Pot. Add vegetables on top. Salt and pepper to taste.

Mix together the remaining ingredients and pour over the meat and veggies. Cook on low heat for six to eight hours.

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