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Venison Cheesesteak • 2 Tbsp. butter (divided) • 1 green pepper (sliced) • ½ sweet onion (sliced) • 4 oz. mushrooms (sliced) • 1 lb. venison steak (sliced ⅛” thick) • 4 tsp. olive oil (plus more for cooking) • 1 tsp. Worcestershire sauce • 2 dahses liquid smoke • ¼ tsp. fresh ground pepper • 4 slices provolone cheese • 2 hoagie rolls • 2 Tbsp. mayo • salt Thinly slice the venison and place in a ziploc bag with olive oil, Worcesershire sauce, liquid smoke, and black pepper. Let marinate for one hour. Set broiler on high. Add 1 tablespoon butter to a saute pan over medium heat and add green peppers when melted. Let green peppers cook for 5 minutes, or until tender-crisp. Remove from skillet, saute the onions and mushrooms until tender. Set aside peppers, mushrooms and onions and add the second tablespoon of butter to the skillet. Set heat to medium-high. Add venison and spread out evenly in the pan. Let cook until the underside is seared, then flip and repeat. Continue cooking until meat is no longer pink and is nicely browned. Taste for salt and lightly salt as needed. Lightly toast the interior of the hoagie rolls in a separate skillet, toaster, or under the broiler. Assemble the sandwich by adding half of the meat into each hoagie and topping generously with pepper, onions, mushrooms, two slices of cheese and a smear of mayo. Place sandwiches briefly under broiler to melt the cheese, approximately for one minute. Be sure to watch the sandwiches, as they will burn quickly. Bacon Wrapped Tenderloin with Garlic Cream Sauce • 6 thick slices bacon • 2 venison tenderloin roasts (¾ lb. each) • 2 tsp. olive oil, divided • ¼ tsp. onion powder, divided • kosher salt and ground black pepper • 2 Tbsp. butter • 1 (8 oz.) package sliced cremini mushrooms • 2 cloves garlic, chopped • 1 Tbsp. chopped green onion, or more to taste • ½ cup heavy whipping cream, or more to taste. Preheat the oven to 375. Arrange bacon slices on a slotted baking pan. Bake in preheated oven until partially cooked but still flexible, 6 to 8 minutes. Brush tenderloins with olive oil and season with onion powder, salt, and black pepper. Place side by side and wrap together in strips of partially cooked bacon. Place into a roasting pan. Roast in oven until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145, about 1 hour. Heat butter in a saucepan over medium heat. Add mushrooms and garlic; cook and stir until mushrooms are soft, 8 to 10 minutes. Stir in green onion. Stir in cream and cook, stirring often, until heated through. Serve sauce with tenderloins. Tips Every deer will produce different size tenderloins and every butcher is different in cuts of venison. Some butchers will cut tenderloins into steaks like filet mignon, others will leave the tenderloins like small roasts (which I believe keeps the meat tender and won’t dry out). For best results, use an instant-read meat thermometer and adjust cooking times accordingly. Venison Stroganoff • 1½ lbs. venison steak (sliced ¼” thick) • ¼ cup butter • 8 oz. sliced bella mushrooms (or substitute wild mushrooms) • 1 large onion (thinly sliced) • 4 cloves garlic minced • ¼ cup brandy • 1¼ cup beef broth (divided) • 2 tsp. Worcestershire sauce • ¼ cup flour • 1 cup sour cream • Salt and fresh ground pepper to taste • 12 oz. bag of egg noodles Melt butter in saute pan set over medium heat and add mushrooms and onions. Stirring occasionally, saute until onions are tender and beginning to brown, add minced garlic and cook for an additional 2 minutes. Remove onion, mushrooms, and garlic from the skillet and add sliced venison. Set skillet to medium-high and sear the venison until browned. Add brandy to the skillet and deglaze the pan by scraping any burnt-on bits from the bottom of the skillet so they incorporate into the liquid. Add 1 cup of beef broth and Worcestershire sauce, cover the skillet and reduce heat to a simmer and simmer for 15 minutes. Prepare the egg noodles according to package instructions while venison simmers. Add remaining ¼ cup of beef broth to a dish with flour, mix to combine until there are no lumps. After venison has simmered for 15 minutes, add mushrooms, onion, and garlic back to the skillet along with the flour mixture and sour cream. Stir to combine and serve over egg noodles when everything has sufficiently heated through. 32 FALL 2023
Chicken Fried Venison • 2 lbs. venison steak (steak from the hind quarter or shoulder recommended) • ½ cup cooking oil • 1½ cups buttermilk • 2 large eggs • 2 cups all-purpose flour • 2 tsp. baking powder • 1 tsp. baking soda • 2 tsp. salt (plus more for seasoning venison) • 1 tsp. ground black pepper (plus more for seasoning venison) • ¼ tsp. ground sage • ¼ tsp. cayenne pepper Cut steaks into individual portions, approximately ¼ - ⅓ pound each. Pound flat and tenderize with a meat mallet. Season with salt and pepper. Mix wet batter ingredients (buttermilk and eggs) in a dish and combine all remaining dry ingredients (flour, baking soda, baking powder, and seasonings) in a separate dish. Dredge venison in dry mixture, shake off excess. Then dredge in wet mixture, letting excess drain off. Return venison to the dry mixture for a final coating. Set on a wire rack while breading the remainder and preparing to fry. Add cooking oil to a 9” skillet and heat to 325. Add breaded venison, working in batches, and fry 3-4 minutes per side until golden brown. Add more oil for each batch if needed. Remove from oil and let drain on a clean wire rack. Steak ’N Gravy • 4 (4 oz.) venison steaks • 1 cup all-purpose flour • 2 Tbsp. ground bay leaves • 1 pinch salt and pepper • 4 Tbsp. olive oil, divided • ½ onion, chopped • 6 fresh mushrooms, sliced • 1 Tbsp. minced garlic • 1 (10.5 oz.) can beef gravy • ¼ cup milk Cut all fat and gristle off the meat, and pound each steak out with a meat tenderizer until they are thin but not tearing. In a shallow bowl, combine flour, bay leaf, salt and pepper. Dredge steaks in the flour mixture until evenly coated. Heat 1 tablespoon olive oil in a large heavy skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms and garlic, and cook until tender. Remove from skillet and set aside. Heat remaining oil, and fry each steak for 2 minutes on each side, or until golden brown. Return onion mixture to skillet. Stir in gravy and milk. Reduce heat, cover, and simmer for 30 to 40 minutes. Stir occasionally to prevent sticking. Country Gravy • ¼ cup flour • ¼ cup butter • 2 cups milk • fresh ground pepper (to taste) • salt (to taste) The gravy can be prepared while the venison cooks, or you can keep the venison warm in a 225 degree oven while you prepare the gravy separately. Melt butter in a small saucepan set over medium low heat. Sprinkle flour into the melted butter and Venison Fajitas • 2 tsp. seasoned salt • ¼ tsp. garlic salt • ½ tsp. black pepper • ½ tsp. cayenne pepper • 1 tsp. dried oregano • 1½ lbs. venison, cut into 2 inch strips • 4 Tbsp. vegetable oil • 1 medium red bell pepper, cut into 2 inch strips • 1 medium yellow bell pepper, cut into 2 inch strips • 1 medium onion, cut into ½-inch wedges • 12 fajita size flour tortillas, warmed Combine seasoned salt, garlic salt, black pepper, cayenne pepper, and oregano to make the fajita seasoning. Sprinkle two teaspoons seasoning over the sliced venison. Mix well, cover, and refrigerate for 30 minutes. Heat 2 tablespoons of oil in a heavy frying pan. Cook bell peppers and onion until starting to soften, then remove. Pour in remaining oil, then cook venison until browned. Return pepper mixture to the pan, season with remaining fajita seasoning, and reheat. Serve with warmed tortillas. whisk for 2 minutes. Slowly dribble milk into the saucepan a little at a time, while continuing to stir. Ensure the milk is fully incorporated before adding more, to prevent lumps. As the gravy thins out more milk can be added at once. Continue until all milk has been added. Bring the gravy to a simmer to thicken and add salt and pepper. As the gravy gets to your desired consistency it is important to be tasting for salt. Too little salt and the gravy tastes bland. Add more salt until it tastes salted, but not salty. Serve gravy topped over chicken fried venison. MISSISSIPPI Woods&Water 33
Page 1 and 2: MISSISSIPPI FALL 23 PREMIER ISSUE 2
Page 3 and 4: IN THIS ISSUE Alligator Hunting: Ne
Page 5 and 6: MISSISSIPPI Woods&Water 5
Page 7 and 8: ALLIGATOR HUNTING • • • •
Page 9 and 10: There have been many changes during
Page 11 and 12: Drew Holliman of Hernando, Mississi
Page 15 and 16: Fishing & FamilySarah Rein As a wri
Page 17 and 18: we just really pursued it for enjoy
Page 21 and 22: to Children with Disabilities Susan
Page 23 and 24: Southern Outdoors Limited is a non-
Page 25 and 26: Alan says the organization works to
Page 29 and 30: ADVERTISER SPOTLIGHT Susan Marquez
Page 31: MISSISSIPPI Woods&Water 31
Page 35 and 36: 2023-2024 Hunting Seasons DELTA UNI
Page 37 and 38: METHOD SEASON DATES LEGAL DEER DELT
Page 39 and 40: Spring Turkey SEASON DATES BAG LIMI
Page 41 and 42: There is an old proverb that says,
Page 43 and 44: Introducing... No Needles. No Pain.
Page 45 and 46: Keep Your Head In The Game with our
Page 47 and 48: “Surreal is what it was...” The
Page 49 and 50: When did you first become intereste
Page 51 and 52: Do you have an all-time favorite ph
Page 53 and 54: A Place to Gather Susan Marquez Vet
Page 55 and 56: ADVERTISER SPOTLIGHT The Call of an
Page 57 and 58: Over the next five years the dream
Page 59: BECAUSE EVERY FRIDAY NIGHT SHOULD E

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