Brown deer meat in a large skillet.
Add mixed vegetables. In a bowl, make a gravy by adding the milk and flour together. Mix in bouillon cubes, salt and pepper.
(May need more or less milk and flour, depending on thickness.) Pour gravy over the browned meat and vegetables.
Heat until thickens.
Pour into a 10-inch pie crust.
Cover with pie crust top and bake at 375\u00b0 until crust is golden brown, about 30 minutes.
Mix the brown sugar with the deer meat.
Let set about 20 minutes.
Add salt, pepper, soy sauce and the sesame oil.
Mix well.
Add the onions and garlic.
Let marinate in refrigerator for at least 1 hour (can be kept for 3 or 4 days in refrigerator). Stir-fry in hot pan until meat is done.
Serve over rice.
Cut enough deer meat into small cubes to fill half of a crock-pot.
Add garlic, Worcestershire sauce, onion, garlic salt, Creole salt, pepper and regular salt to taste.
Add green onions, potatoes and carrots to 3/4 full.
Cook overnight in slow cooker.
Chunk deer meat up.
Put in cans.
Add 1/2 tsp salt to a pint. Process in canner 15 pound pressure for 45 minutes.
nd pepper cubed pieces of deer meat (garlic salt if desired). Do
Put deer meat in the bottom of a roaster.
Layer vegetables and pepperoni over the meat, then pour barbecue sauce over and bake at 350\u00b0 until done.
Roll deer meat in flour and egg batter.
Heat cooking oil. Drop in meat cubes, one at a time, turning until brown, about 5 minutes.
Stir in onion and bell peppers.
When tender, remove and serve with milk gravy and biscuits.
Brown meat and onion in heavy skillet; drain off all excess fat.
Add the rest of the ingredients.
Stir and cook over low heat for 2 to 3 hours, stirring occasionally.
The honey and garlic take away the wild taste of the deer meat.
After cutting deer meat into cubes, pack into quart jar, sprinkling salt and pepper throughout.
Add 1 or 2 garlic cloves to each quart.
Remember to leave 1 inch headspace before sealing. After sealing place quart jars in cold water bath.
Start timing after water boils.
Cook for 4 hours.
After time is up, remove jars from water and allow to cool in a draft-free area.
Do not re-tighten bands! This makes a quick dinner idea.
The meat cooks in its own juice.
Add onion, jalapeno peppers,
pinto beans, deer meat or hamburger,\t tomato
sauce,
chili
powder,
lemon
juice, Worcestershire, salt and pepper.
Add
enough
water to cover, about 4 inches in crock-pot.
Cook on high, 4 to 5 hours.
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.
Put deer meat in a bowl and add
Cut deer meat into small chunks.
Put deer meat and water into pressure cooker and cook for 30 minutes.
Wash potatoes and carrots and cut into chunks.
Add to deer meat.
Cut onion into small pieces and add to mixture.
Add tomato sauce and mixed vegetables to cooker.
Add salt, pepper and garlic salt to season. Pressure cook for another 30 minutes.
Serves 4 to 6.
Either bake or pressure cook stew meat until tender.
Brown deer meat in 1/4 cup water.
Be sure to use large kettle.
Add all chopped vegetables.
Open and drain canned vegetables.
Add to soup mixture.
Add remaining ingredients and cover with water. Cook about 5 hours on medium heat.
Stir occasionally.
Soak deer meat overnight in ice cold salt water.
Cut deep meat, cross grain, into 3/4 ounce pieces.
Put flour, seasoned salt and pepper into container together; stir or shake until well blended.
Mix milk and lemon juice together; pour over deer and stir until all pieces of meat are well moistened, then drain off excess liquid.
Stir or shake meat in flour mixture until all pieces of meat are well covered in flour.
Drop pieces of meat into deep cooking oil at 325\u00b0 to 350\u00b0.
Cook 3 to 4 minutes.
Cube deer meat into 1-inch pieces.
Season with salt and pepper.
Put meat into a large Ziploc bag to marinate for 2 hours in icebox.
Brown meat and sausage; remove and drain off the fat. Add onion, bell pepper and garlic.
Cook for 2 to 3 minutes.
Stir in meat and enough water to cover meat, adding steak sauce, tomato sauce and Ro-Tel.
Cover and cook for 2 hours.
Season to taste. Add parsley 30 minutes before serving.
Cut meat into 1/4-inch thick strips 2-inches wide.
Cut with grain of meat.
(Partially freeze meat to make cutting easier.) Combine soy sauce and liquid smoke and seasonings together in bowl. Marinate meat in sauce about 15 minutes.
Place in food dryer and dry about 15 hours (can substitute beef for the deer meat).
Tenderize meat by berating with back of a butcher knife or use a meat tenderizer.
Dip meat in flour, salt and pepper.
Melt Crisco in skillet.
Let get hot on medium heat.
Put meat in skillet; cook until golden brown.
Cook slow or the meat may be tough.
You can soak the deer meat overnight in refrigerator in saltwater to take away some of the strong taste; rinse well.
Cut deer meat in small chunks or pieces.
Cook in pressure cooker for approximately 30 minutes or in regular pot 1 1/2 hours until very tender.
Pour most of broth off.
Take a fork and pull apart meat until stringy.
Mix in barbecue sauce, one part regular to two parts hot and spicy.
Cook for approximately 30 minutes with lid on.
Add chopped onion, pepper and salt; cook on low heat, stirring often.
Chop 1 lb of raw bacon into small pieces.
add all ingredients and deer meat into bowl along with the chopped up bacon.
cover bowl and let sit in the refrigerator for at least 4 hours to marinate.
After marinating time, take meat out of refrigerator and make into patties.
Should make about 8 patties.
Place patties into glass baking dish and bake until done in oven at 400 degrees.
A better alternative is grill on a barbeque grill until done, or however you like your meat.