Beef Stew

So many people associate venison with chili and stew, it never occurs to them that there are such things as venison oven recipes. I thought that too, and then I discovered that I could actually cook my venison inside the oven and not just on top of it.

The two best ways to cook venison in the oven are venison roasts and venison casserole. They're delicious and easy, and you almost always have leftovers. (They also make your house smell fantastic). There are many ways you can prepare roasts and casseroles, but it's good to have an old standby.

My favorite roast is Venison Salt Roast. All you have to do it get a 3 to 5 pound bag of coarse salt (table salt won't work). Mix the salt with some water so you can mold it. Put the roast in a roast dish and cover with the salt. Cook at 200 degrees until internal temperature is where you like it (yes, you'll need a cooking thermometer). How long this takes will depend on the size of your roast. I find a 3 to 4 pound roast will cook in about 90 minutes. The salt will form a hard crust around the meat. Chisel it away for the most tender roast you've ever had.

My favorite Venison Casserole harkens back to my childhood. You'll need 1 box of egg noodles, 1 lb of ground venison, 1 can to cream of mushroom soup, frozen peas, and regular potato chips. Brown the meat and cook the noodles. Then Mix everything except the chips together in a casserole dish. Crush chips and sprinkle them on top. Cook at 325 degrees for about 20 minutes.

Of course, there is much more you can do with venison in the oven. Experiment! It's fun.

Susan Rose is creator of The Hunting Widow's Guide to Great Venison Cooking, greatvenisoncooking.com, a collection of venison recipes and instructions on how to prepare venison so that it is a culinary treat. She is currently compiling the recipes for a venison cookbook and encourages people to submit recipes.

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