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.
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.
irections for sauce:
This recipe makes enough sauce for about
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.
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
vernight in fridge. It's best to marinate for 8 hours
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.)
Place chunks of venison into a shallow baking dish,
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.
se with game.
This recipe can be doubled.
It
Cut venison into 1-inch cubes.
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.
Trim excess fat from venison.
In large bowl, mix beer, garlic,
salt, pepper, onions and
bay
leaves.
Add
venison. Marinate in refrigerator for 12 to 14 hours, turning occasionally. Remove venison and onions\tfrom
marinade\tand place in crock-pot.\tPour 1 cup barbecue sauce over venison.
Cover and cook on low setting for 7 to 10 hours.
Makes 6 servings.
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.
Dredge venison in flour and salt.
Melt bacon fat in a soup kettle and brown venison pieces in fat.
Add sugar, onions and cider.
Cover kettle and simmer for 2 hours.
Add water if kettle begins to steam away liquid.
Add stock and vegetables and cook over medium heat 25 minutes until vegetables are tender.
You can mix a paste of flour and water and stir into broth if you need to do this to thicken.
Place the ginger root, garlic, onion, soy sauce and sugar in a blender and blend until smooth (about 30 seconds). Taste marinade and add additional soy sauce to mellow the flavor if desired.
Place venison in a glass casserole dish and pour the marinade over the venison. Sprinkle sesame seed and green onions on top. cover with plastic wrap. For best results, marinate overnight.
Grill venison based on preference of well, medium, or rare.
Serves 4.
ith a little whipped cream (recipe follows) or cinnamon on top