Mix flour and oil in skillet over medium heat until brown, stirring constantly.
Add canned milk and water enough to make gravy. Add canned soup and a quart jar of canned venison.
Salt and pepper to taste; cook till thick. Serve over mashed potatoes (hopefully mine, lol).
Cook carrots after you peel and cube them.
Cut up celery and onion and saute in a little butter.
In a big pot, add potatoes, cooked carrots (use juice or water from both), canned venison and the sauteed onion and celery.
Add a little water if needed.
Mix 2 tablespoons cornstarch with a little water to make a paste.
Mix into pot gradually, stirring until it thickens slightly.
Place the venison into a large bowl. Sprinkle
Lightly brown venison and chopped onion in skillet.
Mix sour cream, mushrooms and hot cooked noodles together.
Add to meat and onion mixture.
Place in large casserole and bake 1 hour at 350\u00b0.
Put cut-up venison in roaster.
Add seasonings.
Bake 3 hours in a 300\u00b0 oven.
Place in jars.
Pressure in canner for 40 minutes at 10 pounds pressure.
Pack venison into hot jars.
Place a clove of garlic and a pinch of salt into each jar.
Secure lid.
Place in pressure canner on 10 pounds for 90 minutes.
When ready to eat pour into frying pan with a little grease and a chopped onion.
Season to taste. Very good!
Cut venison in 2-inch chunks. Soak in 1 tablespoon salt and vinegar for 2 hours. Drain and soak in cold water for 30 minutes. Drain. Pack into jars and add 1/2 teaspoon salt for pints or 1 teaspoon salt for quarts. Pressure can at 10 pounds pressure for 1 hour and 25 minutes for pints or 1 hour and 40 minutes for quarts. Pack jars tightly. No water is needed. Makes its own broth.
For the cranberry relish, place the cranberry sauce, balsamic vinegar, brown sugar, juniper berries and star anise in a small saucepan on medium-low heat. Simmer for 8-10 mins.
Heat a grill pan on high heat or preheat the grill to medium-high. Brush the venison steaks with oil and season well with pepper. Sear the venison steaks for 2-3 mins each side. Let stand, loosely covered with foil, for at least 5 mins before slicing.
Layer the buns with arugula leaves, sliced venison and blue cheese. Top the warm cranberry relish.
repped before cooking; Tastes best with fresh Venison tenderloins, same day type
vernight in fridge. It's best to marinate for 8 hours
Brown venison with 2 to 3 tablespoons olive oil, with the chopped onions, celery, green peppers, and garlic. Put chopped tomatoes and salsa in a large pot. Add meat mixture, beans and all the spices. Adjust spices to suite your taste. Simmer for 1 to 2 hours.
serve with corn bread.
Enjoy.
ooking the first set of venison. Once it starts to boil
Place chunks of venison into a shallow baking dish,
Mix meats together.
In a seperate container mix dry ingredients thoroughly.
Combine meat and spices, mix thoroughly.
Add water.
Can be used right away, but for best results, put it into an air tight container and set in refrigerator for 24 hours.
Can be stuffed into Medium Casings or used in bulk form depending on your recipe.
Tenderize the venison with a tenderizing hammer.
an. Roll the cubes of venison in the flour to coat
up milk.
SouthernLiving Our Best Five Star Recipes.
Place venison in a large Ziploc bag.<
orking together.
When processing venison all family members can participate
Take a venison ham.
Slice several holes in the ham.
Plug each hole with a portion of a garlic clove, onion quarters and piece of green pepper.
This is best done by pushing the morsels in with the index finger.
Salt, pepper and garlic salt the ham.
(Try small sprinkle of red pepper or cayenne pepper if you dare.)
Place the ham in a baking bag.
Fill in around the ham with onions, carrots and potatoes.
Pour 2 cups of red wine over the venison ham and add flour.
Tie the bag.
Cook approximately 2 hours at 375\u00b0.