Combine all ingredients and chill 8 hours or overnight.
Serve on Melba toast.
efrigerate and serve cold.
Venison gravy: cut bacon in small
Marinate roast in liquid smoke for 1 hour.
Take roast out of marinade and sprinkle pepper all over.
Then pat pepper into roast with your hand.
Wrap roast with several strips of smoked bacon. Prepare smoker to manufacturer's instructions.
When coals ash over, fill drip pan with water.
Liberally cover coals with hickory chunks.
Put roast on smoker and cook 1 1/2 hours per pound.
Better when served the next day.
*For 8 to 12 pounds of venison, use 10 to 15 pounds of charcoal, 7 quarts of water and cook 10 to 14 hours; for 13 to 30 pounds of venison, use 15 to 20 pounds of charcoal, 8 quarts of water and cook 14 to 16 hours.
Wash and trim venison of any fat or cartilage.
Make a paste of the other ingredients.
Make 1 inch deep slits in the meat 2 inches apart all over meat and stuff each slot with paste.
Wash venison carefully and trim any fat or cartilage.
Make small slits in meat with knife, about 2-inches apart and 1-inch deep, all over roast.
Add margarine, garlic and wine together in skillet until melted.
Add sliced venison.
Saute on one side for 8 to 12 minutes.
Turn meat.
Place onions and peppers on top.
Cover skillet and simmer until almost all liquid is evaporated.
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.
frying pan, season the venison steaks then wrap each steak
Venison and/or beef work very well for this recipe-cheaper cuts and
repped before cooking; Tastes best with fresh Venison tenderloins, same day type
Day before:
Prepare Recipe #227901.Tomatillo Salsa.
Two
vernight in fridge. It's best to marinate for 8 hours
OTES: The recipe notes that the timbales are best prepared just b4
and store in freezer.
Best with stronger flavored, oily fish
Melt butter in frying pan.
Brown chops lightly on both sides. Put in ovenproof dish; set aside.
Using same butter in frying pan, saute mushrooms, onion and egg together with salt and pepper. Spoon equal amounts on top of each chop.
Bake in preheated 350\u00b0 oven, uncovered, for 30 minutes.
Sprinkle cheese on top and bake for another 10 minutes, or until cheese has melted.
(This recipe also works with pork chops.)
oneless ham joint throughout this recipe. If you use an uncooked
Place chunks of venison into a shallow baking dish,
se with game.
This recipe can be doubled.
It
IMPORTANT NOTE #1: This recipe makes a product that's