Mix ground venison with pieces.
Roll between wax paper to 1/4-inch thickness.
Mix liquid smoke, vinegar and water.
Brush on meat.
Bake on lowest temperature for 3 to 4 hours.
Prop oven door ajar.
When meat is dry, cut in strips and store in a tight container.
In a large bowl, combine ground venison, salt, MSG, hot sauce, curing
ith the rosemary and some ground pepper for about 40 minutes
Brown ground venison, onion and garlic in oil.
Add salt and pepper.
Boil potatoes until tender.
Drain.
Mix all ingredients together extremely well.
Refrigerate for 3 days.
Mix well once every day.
Use a Jerky Gun to make strips and cook in a food dehydrator as directed by manufacture.
Mix well.
Roll mixture between 2 sheets of wax paper with rolling pin to 1/4-inch thick.
Cut in strips about 1 1/2-inch wide.
Put in dehydrater for 12 to 15 hours or oven at 150\u00b0 on rack for 10 to 11 hours.
Store in paper bag or tin coffee can.
ven over medium heat. Add ground venison and cook until browned, 5
ushroom soup.
Brown the ground venison in a skillet with the
Brown the ground venison, drain, and set aside.
Puree the morel steams with a little of the beef broth and set aside.
Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes.
Stir in corn starch; cook for 1 to 2 minutes.
Add in morel steam puree, browned venison, beef broth, cream cheese and heavy cream; bring to a simmer and cook 10 to 15 minutes.
Season with thyme, salt, and pepper before serving.
he stove.
Brown the ground venison or beef in the dutch
owl, thoroughly mix together the ground venison, pork sausage, 2 tablespoons barbecue
175 degrees C).
Mix ground venison, onion, stuffing mix, eggs, Worcestershire
ups.
For the Venison Burger: Mix the ground venison, oil, salt and
rowned; add to sausage. Add ground venison, and cook until crumbly and
Layer ingredients: raw potatoes, ground venison, sliced onions, celery, ground venison and rice in a lightly buttered and floured baking dish.
Pour tomatoes all over.
Bake at 350\u00b0 for about an hour.
Cook rice
according
to
package
directions, omitting salt (set aside).
In
a
large Dutch oven, combine the ground venison and pork fat.
Brown and drain all fat.
Add remaining ingredients,
except casings;
mix
well.
Bring
to
a
boil; reduce heat and simmer 30 minutes or until liquid is absorbed, stirring occasionally.
Add rice;
stir well and set aside.
Preheat oven to 400\u00b0.
Mix ground venison, allspice, lemon juice, onion, salt and pepper together and set aside.
Flatten and expand individual dough segments with a rolling pin so that they have a round shape.
Place some ground venison mixture on each dough segment and pinch shut, forming a small half-circle pie. Put the small pie on a baking sheet sprayed with Pam.
Bake for 15 minutes or until done.
et cool.
Put the ground venison, sausage, eggs, salt, pepper, parsley
as dissolved. Mix in the ground venison, Cheddar cheese, and jalapeno peppers
olden.
Next add the ground venison & pork, stirring until well browned