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    Recipe #351570

    Alsatian Venison
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    This traditional recipe is from a Brasserie near Strasbourg, France. Red Currant Jelly is a staple in the Bar-le-Duc region of Lorraine. Many meat and...

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    Alsatian Venison
    By Celticevergreen on January 23, 2009

    Recipe #351570

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    "This traditional recipe is from a Brasserie near Strasbourg, France. Red Currant Jelly is a staple in the Bar-le-Duc region of Lorraine. Many meat and fish dishes are served over egg noodles in both Alsace and Lorraine. Venison is the main game of Northern Alsace. Recipe time does not include 3 hour marinating time."
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    Ingredients: cinnamon, cream, egg noodles...

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    Prep Time:15 mins

    Total Time: 55 mins

    Recipe #474741

    Roast Leg of Venison
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    Based off a French recipe for roast venison leg (Gigot de Chevreuil Roti). Easy to make and fairly quick (other than the marinating time) depending on...

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    Roast Leg of Venison
    By Da Huz on February 21, 2012

    Recipe #474741

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    "Based off a French recipe for roast venison leg (Gigot de Chevreuil Roti). Easy to make and fairly quick (other than the marinating time) depending on the size of your venison loin. Also works for elk or other game."
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    Ingredients: venison loin, lemons, oranges...

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    Prep Time:4 hrs

    Total Time: 4 hrs 40 mins

    Recipe #273293

    Venison Au Vin
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    This is a recipe I found on several different websites. I haven't tried it yet, though but I'm in the process of making it for dinner tonight....

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    Venison Au Vin
    By Chef #697142 on December 21, 2007

    Recipe #273293

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    "This is a recipe I found on several different websites. I haven't tried it yet, though but I'm in the process of making it for dinner tonight. I was told at our local wine store that for Claret wine any Bourdeaux wine would work fine."
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    Ingredients: cream of mushroom soup, venison steak...

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    Prep Time:8 hrs

    Total Time: 10 hrs 30 mins

    Recipe #233384

    Venison With Plums and Calvados
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    From Southern France, Calvados is an apple brandy, known for restorative properties. Here it forms a sauce for succulent venison tenderloin.

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    Venison With Plums and Calvados
    By Amayzng30 on June 8, 2007

    Recipe #233384

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    "From Southern France, Calvados is an apple brandy, known for restorative properties. Here it forms a sauce for succulent venison tenderloin."
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    Ingredients: cornstarch, venison tenderloins...

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    Prep Time:5 mins

    Total Time: 15 mins

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