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.
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 steel mixing bowl or glass and add remaining ingredients.
Mix well and make into patties.
Roll patties in ground cracker crumbs.
Can place on wax paper and store in refrigerator until ready to cook.
Fry in electric skillet at 350\u00b0 until lightly brown and done.
In a large pot, brown meat, onions and pepper; drain.
Add rest of ingredients except beans.
Use enough water to make it as thick as you like.
Add beans after it starts cooking.
Simmer at least one hour.
May use all deer meat.
Cook ground deer meat.
Cover potatoes, carrots, onion and butter with water.
Let boil.
Cook for 10 to 15 minutes.
Add tomatoes, corn, cooked meat, macaroni and paprika.
Cook for approximately 20 to 25 minutes.
Serves about 8.
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.
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.
Cook deer meat.
Add chili seasoning with tomato sauce and tomato juice.
Takes about 20 to 25 minutes.
Add kidney beans, if desired.
Great with hot dogs!
Brown deer meat in a large skillet.
Pour 1/4 of sauce in a 9x13 casserole dish.
Thinly slice the zucchini and squash.
Alternate squash and zucchini slices in the dish.
Add tomato sauce and salt to meat and pour over the squash and zucchini slices.
Bake 30 minutes at 350 degrees.
Pressure cook the deer meat for 25 minutes.
Shred meat.
Add the onion, salt, pepper and barbecue sauce to taste.
Slow cook in crock stew cooker overnight or for 5 to 6 hours.
Stir occasionally.
Serve on buns with sweet Spanish onions and dill pickle slices.
Enjoy!
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.