or 20 minutes.
Cut cubed venison in 2-inch wide strips
Soak cubed venison in buttermilk; coat with flour.
Cook quickly in hot oil, turning several times, adding salt and pepper to steaks.
Remove steaks when well done.
Add soup to drippings and 1 can water.
Stir well and simmer for several minutes.
Serve venison with rice or gravy.
4-inch Dutch oven, brown cubed venison, onion and mushrooms.
Add
eat on high.
Cut cubed venison into serving-size pieces.
Dip cubed venison into buttermilk.
Salt and pepper, then batter in self-rising flour.
Deep fry at about 300\u00b0 until brown. Serve with rice and gravy.
Spread mustard lightly over each piece of cubed venison. Place whole spring onion in middle and roll.
Keep mustard inside the roll.
Tie meat with string or fasten with toothpicks.
Salt and pepper to taste.
Dust roll-ups lightly with flour and brown in oil.
Remove and make gravy.
Place meat back into gravy.
Add bouillon cubes.
Cover and cook on low heat for 1 1/2 hours. Serves 6.
Lightly pound the cubed venison just to break it down,
Soak venison overnight in milk.
Drain venison and dip in flour and Creole seasoning.
Drop in hot cooking oil and brown lightly.
Add onions and bell pepper, chopped.
Simmer, then add tomato sauce, tomatoes, carrots, potatoes and enough water to cover.
Cook slowly until potatoes are tender.
Serve over rice.
1. Mix salt and pepper.
2. Coat venison and place in crock pot.
3. Mix other ingredients and cover venison.
4. Cook on Low for 6-7 hours.
5. Serve with rice.
Combine the venison and French salad dressing
Place cubed venison in a large pot with plenty of water and let it boil while preparing vegetables.
Add vegetables, salt and pepper.
Cook until meat is tender, about 1 1/2 hours.
Add 2 tablespoons of browned flour and 1/2 cup of water; stir until thickened.
n controlled burner).
Shake venison in paper bag until each
Coat venison with flour; brown in bacon drippings in a large Dutch oven.
Cover meat with water; add catsup, Worcestershire sauce, salt and pepper.
Add carrots and potatoes; cover and simmer about 45 minutes.
Add garbanzo beans and pimiento; cook an additional 15 minutes or until vegetables are tender.
Yield: 6 to 8 servings.
Brown venison and pork.
Add onions, peppers, garlic and chili peppers until sauteed.
Add red cooking wine, chili mix and chili beans.
Simmer for 1 to 2 hours.
Add Maza flour for thickening. Some folks add brown sugar or molasses.
It's your call.
Season cubed steak or cubed venison with salt, onion powder, garlic
Put your cubed venison in a large bowl, add
edium-high heat. Toss the cubed venison with salt, pepper, garlic powder
Soak venison slices in buttermilk for at least 10 minutes. Mix flour with salt and pepper.
Dip venison in flour or place flour in plastic bag.
Add venison and shake to coat.
Fry in oil until well done.
Drain.
Boil venison slowly, skimming off blood, for 1 to 2 hours or until tender.
Put venison and water in a slow cooker.
Add onion, celery, carrots, Worcestershire sauce, Italian seasoning, oregano, salt and pepper.
Add enough water to cover venison and vegetables.
Cook on low to medium setting for 6 hours.
Boil diced potatoes until 3/4 cooked so they can be added with potato water to slow cooker at hour 5.
Cook on high setting for last hour.
Serve as is for soup, or add cornstarch to thicken for stew.
Marinate
cubed venison in French dressing for 12 to 24 hours. Drain
off
dressing
and\tplace venison in crock-pot. Stir
in remaining ingredients.
Cover and cook on low setting for 8 to 10 hours.
Serves 4 to 6.