Brown meat and onion in heavy skillet; drain off all excess fat.
Add the rest of the ingredients.
Stir and cook over low heat for 2 to 3 hours, stirring occasionally.
The honey and garlic take away the wild taste of the deer meat.
Brown deer meat in a large skillet.
Add mixed vegetables. In a bowl, make a gravy by adding the milk and flour together. Mix in bouillon cubes, salt and pepper.
(May need more or less milk and flour, depending on thickness.) Pour gravy over the browned meat and vegetables.
Heat until thickens.
Pour into a 10-inch pie crust.
Cover with pie crust top and bake at 375\u00b0 until crust is golden brown, about 30 minutes.
Mix the brown sugar with the deer meat.
Let set about 20 minutes.
Add salt, pepper, soy sauce and the sesame oil.
Mix well.
Add the onions and garlic.
Let marinate in refrigerator for at least 1 hour (can be kept for 3 or 4 days in refrigerator). Stir-fry in hot pan until meat is done.
Serve over rice.
Cut enough deer meat into small cubes to fill half of a crock-pot.
Add garlic, Worcestershire sauce, onion, garlic salt, Creole salt, pepper and regular salt to taste.
Add green onions, potatoes and carrots to 3/4 full.
Cook overnight in slow cooker.
Chunk deer meat up.
Put in cans.
Add 1/2 tsp salt to a pint. Process in canner 15 pound pressure for 45 minutes.
nd pepper cubed pieces of deer meat (garlic salt if desired). Do
Put deer meat in the bottom of a roaster.
Layer vegetables and pepperoni over the meat, then pour barbecue sauce over and bake at 350\u00b0 until done.
Roll deer meat in flour and egg batter.
Heat cooking oil. Drop in meat cubes, one at a time, turning until brown, about 5 minutes.
Stir in onion and bell peppers.
When tender, remove and serve with milk gravy and biscuits.
After cutting deer meat into cubes, pack into quart jar, sprinkling salt and pepper throughout.
Add 1 or 2 garlic cloves to each quart.
Remember to leave 1 inch headspace before sealing. After sealing place quart jars in cold water bath.
Start timing after water boils.
Cook for 4 hours.
After time is up, remove jars from water and allow to cool in a draft-free area.
Do not re-tighten bands! This makes a quick dinner idea.
The meat cooks in its own juice.
This recipe will feed 15 hungry deer hunters.
he meat; cooking until no longer pink. Next add in chili powder
In a large pot, brown meat, onions and pepper; drain.
Add rest of ingredients except beans.
Use enough water to make it as thick as you like.
Add beans after it starts cooking.
Simmer at least one hour.
May use all deer meat.
Cook deer meat.
Add chili seasoning with tomato sauce and tomato juice.
Takes about 20 to 25 minutes.
Add kidney beans, if desired.
Great with hot dogs!
Fry meat in 1/2 cup of oil until done.
Add pinto beans; drain oil.
Add green peppers and onions; fry until almost done on low heat.
Add beans and black pepper.
Mix Chili-O in a small bowl with a small amount of cold water.
Add to ingredients; cook on low heat with lid for 20 minutes to mix flavors.
(Make sure to mix Chili-O in a bowl; that way, it will not cause lumps.)
Add onion, jalapeno peppers,
pinto beans, deer meat or hamburger,\t tomato
sauce,
chili
powder,
lemon
juice, Worcestershire, salt and pepper.
Add
enough
water to cover, about 4 inches in crock-pot.
Cook on high, 4 to 5 hours.
Mix all together; cook and enjoy.
Mix together for 200 pounds of sausage.
A favorite recipe at the LBJ Ranch is for Deer Meat Sausage.
The finished product is recommended for late Sunday morning breakfast with scrambled eggs, hominy grits, hot biscuits and boiling hot coffee.
Or, it can be served for a late afternoon snack in hot biscuits.
Have deer meat in thin slices. Flour deer slices. Brown in 3 tablespoons oil.
Set aside.
Brown onion in same juice until transparent. Drain.
Put meat and onion in a 13 x 9-inch pan. After you mix up the barbecue sauce, pour over meat and bake 1 hour at 350\u00b0.
Place the deer meat in a large container.
Mix all ingredients well, except deer meat.
Pour over meat; mix well.
Marinate overnight; stir once or twice.
Place meat on toothpicks.
Hang on racks in oven.
Put foil on bottom rack and bend up in back.
Bake at 200\u00b0 for 5 hours.
Put deer meat in a bowl and add