Slice the backstrap in half but not all the way through creating a butterflied style strip.
Fill backstrap with uncooked sausage down the full length of backstrap.
Shake your favorite seasoning all over the inside and outside of backstrap.
Fold the backstrap together sandwhiching the sausage in between. Take strips of bacon and wrap around the outside of backstrap and use toothpicks to pin it together.
Using your favorite wood chips to smoke. Keep your smoker between 160'-180' and slow smoke for 5-6 hour until done.
Place chunks of venison into a shallow baking dish,
Place the venison slices into a shallow bowl
Slice venison in steaks and season.
Wrap a bacon strip around each steak; hold with toothpicks.
Place in bowl and pour Italian dressing over meat.
Marinate for 24 hours.
Preheat oven to 350.
Remove all fat on venison.
Melt butter (saving 2 tbsp.) and add garlic powder and celery salt.
Put venison in oblong cake pan and pour melted seasoned butter and Maggi sauce over meat.
Bake uncovered for 30 minutes.
Turn while cooking.
While venison is baking, place reserve butter in a large skillet.
add cream cheese and mash with a spatula over medium heat for 20 minutes, or until mixture becomes a thick gravy.
Add wine and cook another 10 minutes.
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.
My Ma-Ma Fondren said the secret to good venison was to make sure all the \"grissle\" or the white part on the deer meat was cut off!
(This is what gives it that \"gamey\" taste.)
Soak the backstrap in the water and baking soda for 1 to 2 hours.
Rinse with clean water.
Arrange bacon on top of backstrap or steaks. Place on rack in shallow roasting pan. Broil 10-15 minutes with small amount of water in pan. Remove fat drippings from pan. Place meat and bacon back in pan. Combine remaining ingredients; pour over roast. Cover with foil. Bake 2 1/2-3 hours, turning after 1 hour. You can double all ingredients except meat and add potatoes and carrots, or you can make gravy from the drippings.
rippings to skillet.
Place venison cutlets in skillet, squeeze a
repped before cooking; Tastes best with fresh Venison tenderloins, same day type
Shell a quart and one-half of chestnuts.
Put them in hot water and boil until the skins are soft, then drain the water and remove the skins.
Replace the chestnuts in water, and boil until soft. Take out a few at a time, and press through a colander while hot. Season the mashed chestnuts with two tablespoonfuls of butter, two teaspoonfuls of salt and one-quarter of a teaspoon of pepper.
Place all vegetables in bottom of crock-pot.
Add roast, then soup and salt and then water.
Cook overnight or all day in crock-pot on low.
In a large skillet, heat 1 tablespoon of the margarine. Add mushrooms and cook
until
they
just begin to turn brown. Put in a
large,
deep casserole.
Add remaining 2 tablespoons of margarine and oil
to same skillet and heat.
Brown meat on all sides; remove
to
the casserole with mushrooms.
Pour the 3/4 cup bouillon,
soy
sauce,
garlic
and
onion in skillet. Over low heat,
stir, scraping bottom to remove all particles. Blend
the cornstarch
with
the
1/3
cup
bouillon.
Add
to ...
Trim meat and cut into 1/4 inch slices.
Combine flour, cheese, and salt.
Dredge meat into flour mixture and shake off excess.
Melt 2 Tbsp butter in skillet and brown meat 1 min on each side. Set aside and keep warm.
Add to skillet remaining butter and melt. Add onions and mushrooms, saute until tender.
Add consomme, lemon juice, and wine. Mix well.
Return meat to skillet and cover.
Simmer for 10-15 minutes or until tender.
To serve, pour pan juices over meat and sprinkle with parsley. Nice served over rice, but that's ...
vernight in fridge. It's best to marinate for 8 hours
Cut meat into 3/4 inch cubes, brown in butter, and add tomato sauce and mushrooms.
Cover and simmer 30 minutes.
Add other ingredients, stir together, and simmer one hour. Extra liquid may be added to thin the consistency, if desired. Serve over rice.
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.
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.