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.
repped before cooking; Tastes best with fresh Venison tenderloins, same day type
vernight in fridge. It's best to marinate for 8 hours
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.
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.
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.
Brown venison.
Add remaining ingredients and enough water to cover; simmer 2 to 3 hours.
Best when reheated.
The trick is in the vinegar.
Use 1 tablespoon vinegar with all venison roasts, chops, burgers, etc.; it takes all the wild smell away.
You can freeze this in Ziploc bags for a later date.
Slice venison in very thin slices (it cuts best when still a bit frozen).
Quick fry in a small amount of oil, seasoning liberally and browning on both sides.
Place in an oven roaster or casserole dish.
Saute onions and garlic.
Add to venison.
Add soup, mushrooms and 3/4 cup water.
Stir together.
Cover and simmer in oven at 300\u00b0 for 2 to 3 hours.
Serve over mashed potatoes or noodles.
he pan.
Once the venison is cooked to the thickest
Venison and/or beef work very
Cut venison into about 1/2-inch strips (longer lengths are best).
Mix all ingredients together with venison strips.
Put into covered container and place in refrigerator overnight.
Take out and place on top oven rack, side by side.
Put foil on bottom rack to catch drips.
Set on lowest oven temperature and bake approximately 4 hours more or less according to dryness of meat (may also use beef).
Grind venison, bacon, and chicken breasts through
Brown the venison in the EVOO and toss in the garlic, onion & jalapeno until the onion is clear. If using a slow cooker transfer now and add remaining ingredients except corn. Set on low and simmer 2 hours or longer if desired. About 30 minutes before serving, add bag of frozen corn and allow chili to return to hot. The corn will be perfectly cooked and still sweet, a great compliment to the heat of this chili.
ven to 300\u00b0F. Uncover venison and lightly brush surface. Roll
tbsp sugar. Rub over venison then cover and chill overnight
alf.
Meanwhile, tie the venison with kitchen string at 1