repped before cooking; Tastes best with fresh Venison tenderloins, same day type
Mix all marinade ingredients together in a small measuring cup.
Place venison steaks in a large zip lock bag.
Pour marinade over steaks and seal bag.
Place bag in a flat casserole dish so that the steaks are in a single layer.
Refrigerate and marinate at least 4 hours, turning every half hour to marinate each side.
Drain marinade and grill steaks to desired doneness.
I double or triple this recipe for each addition package of steak. Any wild game steak can be used in this recipe.
Brown meat lightly.
Pour water and vinegar over and add spices.
Bring to boil, then simmer on low heat for at least 6 hours.
This is a super recipe for the crock-pot.
Put it on before you go to bed and let it cook overnight.
You may be tempted to eat it at this stage, if you do just add 6 to 8 gingersnap cookies (crumbled) to the sauce and pour over sliced meat.
ith press and seal refrigerate for 24 hours.
Divide into
uts. Cover and let soak for at least 48 hours. The
Drain and set aside.
For meat sauce: In a large
Start with love, a generous share, then blend in warmth and laughter.
Add lots of happy memories that will last forever after...
Don't forget the patience, for the days when things go wrong.
Add a sense of humor and a faith that's deep and strong. Garnish with some compliments lovingly expressed, and there you have the recipe for marriage at its best!
(For the bean mix you can
Mix and chill.\tServe
with
raw
vegetables.
(This is the best recipe for a relish tray that you can make.)
.Marinate the venison in the soy sauce, brown
Cook in crock-pot on low for 10 hours or in oven at 325\u00b0 for 4 hours.
Serve with sauce.
The toughest part of the deer can be used for venison burger. Grind the meat with a meat grinder.
Mix in salt and pepper to taste.
Add chopped onion, garlic powder and Worcestershire sauce. All these ingredients are to individual taste and it is nearly impossible to add too much of any ingredient, except salt of course.
Make the mixture into patties and fry or grill until well done.
Cover venison and refrigerate 1 to 3 days; turn.
Place unbroken beans lengthwise in pint jars; leave 1/4-inch at top.
Add 1/4 teaspoon of cayenne pepper to each jar.
Also add 1 clove garlic and 1 head of dill to each jar.
Combine remaining ingredients in a pan and bring to a boil.
Pour approximately 1/2 cup of boiling ingredients over beans in jars (needs to cover beans).
Put on lids and put in hot water bath for 10 minutes. Store on shelf for a few weeks to enjoy full flavor.
Serve chilled.
Combine ingredients together gently and carefully.
Using faith and vision, mix together with strong belief of the outcome, until finely blended.
Use thoughts, words and actions for best results.
Repeat.
Yields unlimited servings!
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the dry mix: Combine all
ver medium heat and boil for 2 minutes; stir constantly.
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.