Brown deer burger and cook noodles.
In a large casserole dish, put the deer burger and noodles.
Spread on top of the cream soups.
Put garlic powder in and combine thoroughly and add salt and pepper to taste.
Put in a 350\u00b0 oven and cook for about 30 minutes.
If desired, one might add cheese on top for the last 5 minutes of cooking.
Make deer burger into small patties; dredge in flour and salt and pepper.
Brown in oil on both sides of burgers.
In a small bowl, mix ketchup, water or broth and Tabasco; pour over the meat in skillet.
Simmer over medium to low heat for 30 minutes, turning once.
(Sauce should be thick when done.)
Mix water, marinade and all seasonings together in a large bowl.
Add deer burger and mix well.
Allow 15 to 20 minutes for burger to soak up all seasonings.
Mix deer burger, beef burger, soup mixes and water by hand until thoroughly combined.
Shape into very thin patties.
Top half of patties with 1/2 slice of bacon.
Cover this with remainder of patties and seal edges.
Grill over hot coals or gas grill until done.
Serve on warm buns with mustard and sliced onion.
While burgers are cooking, sprinkle meat with Worcestershire sauce.
Preheat oven to 400\u00b0.
Brown burger meat and drain.
Add first 4 ingredients and bring to a boil.
Remove from heat.
Place in Dutch oven or ovenproof serving dish.
Place small biscuits or 1/2 biscuits on top and around edge.
Cook until brown.
Turn heat off.
Sprinkle cheese over biscuits and remove from oven as soon as cheese melts.
Brown deer burger and onions together.
Add chili with beans and tomato sauce.
Add cooked macaroni and spaghetti.
Season to taste with chili powder and let simmer for about 15 minutes.
1) This recipe will make jerky in one day, but the
Mix all ingredients together in a large bowl and level.
Place in refrigerator overnight and mix again in the morning.
Let set 2 days.
Mix burger and place between 2 sheets of waxed paper.
Roll the burger out to desired thickness.
Put in freezer until it hardens, then remove and cut in strips.
Place in dehydrator overnight or until done.
Cook deer burger, onion, basil, salt and pepper together until deer is done and lost its color.
Meanwhile, parboil potatoes until just tender.
Put deer burger in a deep 7 1/2 x 7 1/2-inch casserole and stir in potatoes and tomatoes (if canned tomatoes are used, do not drain).
Bake, uncovered, in a 350 degree oven for 30 minutes.
Top with cheese and bake 15 minutes longer.
Cook the deer meat and carrots for about 1 to 1 1/2 hours in enough water to cover well.
Add rest of ingredients and cover with water.
Add salt and pepper to taste.
Cook in open kettle and add water, depending on the thickness you prefer.
In bowl, combine chili powder, flour, sugar, vinegar, salt and pepper and oregano; mix well. Brown burger; add salt, pepper and onion. Cook 10 minutes. Add tomatoes and beans.
Add mixture in bowl; simmer 1 hour. Add tomato juice, if you like.
Combine meat, rice, egg, parsley, onion, salt, pepper and 1/4 cup Hunt's Italian tomato sauce.
Mix thoroughly.
Shape into 1 1/2-inch balls.
Place in skillet or large boiler.
Mix remaining sauce, water and Worcestershire.
Pour over meatballs.
Bring to a boil; reduce heat, cover and simmer about 40 minutes.
If you do not get pan too hot before covering, you do not have to stir. Best with deer burger.
Mix and form into rolls.
Wrap in wax paper and refrigerate for 24 hours.
Bake at 300\u00b0 for 1 1/2 to 1 3/4 hours.
Mix deer, rice, onion and seasonings.
Form into small balls. Fry in hot oil (or bake in oven), turning frequently, until light brown, but not crusty on all sides.
Add tomato sauce and water. Mix well.
Cover and simmer about 45 minutes.
Makes 4 servings.
Mix the nesco jerky works packets, sugar, paprika, honey,
Mix all ingredients together (to your own taste) except deer. Slice deer into thin strips.
Pour mixture over deer to cover. Salt and pepper, if desired.
Refrigerate 48 hours.
Place deer on oven pan.
Bake at 100\u00b0 for 8 hours.
Remember that 2 pounds of meat makes 1/2 pound of jerky.
Cut deer meat into 1/4-inch
Mix salt, barbecue seasons, chili powder and curry powder. Cut away all fat and gristle from strips of meat.
Pound the meat with a meat hammer on a wooden cutting board.
Shake on seasonings as you beat.
Place strips on cookie sheets.
Place in oven for 7 hour on 150\u00b0 or place under wood stove overnight.
Turning the strips as they dry.
The deer jerky will preserve longer than it will stay around.
This is a very fast mover.
Place the deer meat in a large container.
Mix all ingredients well, except deer meat.
Pour over meat; mix well.
Marinate overnight; stir once or twice.
Place meat on toothpicks.
Hang on racks in oven.
Put foil on bottom rack and bend up in back.
Bake at 200\u00b0 for 5 hours.
Deer ham slices best when thawed only until ice frozen in middle of meat.
Mix all marinade ingredients together in a bowl separate from meat.
Add more of less of any ingredients to your taste.
Add cayenne lightly.
Pour over sliced deer and marinate in refrigerator for 12 hours.
Stir 2 or 3 times while marinading. Place meat in dehydrator or in oven at 150\u00b0 for 12 hours or until dried out.