Put venison pieces in Ziploc bag; pour in venison marinade. Refrigerate 12 to 24 hours to tenderize. Drain and grill.
Cut venison into 1/2-inch serving size pieces. Dip in flour seasoned with salt and pepper. Heat butter in skillet. Brown meat quickly and evenly. Put venison in shallow pan and cover with venison marinade. Cook in slow oven (300\u00b0) until tender (about 2 hours). Watch and add water from time to time if necessary.
Bring broth to a boil.
Slowly add corn meal; stir constantly until mixture returns to a full boil.
Add salt.
Reduce heat; cover and cook slowly for 5 to 7 minutes.
Fry chopped venison (deer) liver and heart and onions in butter.
Stir frequently until venison (deer meat) is an even color.
Stir in corn meal. Pour mixture into a shallow baking pan and chill until it becomes firm.
Slice scrapple into 1/4-inch slices.
Roll in flour; fry in butter until golden brown.
y brother who are avid Deer Hunters and they eat what
Combine all ingredients except the bacon in the marinade. Let the venison marinade over night.
Half cook the bacon and then wrap each steak.
Grill to your liking.
Of course, you never want to overcook venison.
Using a food processor or blender, shred about 1 pound of deer (venison).
Cuts best if cold. Put your egg on to hard-boil.
Dice celery and onions.
Combine in bowl.
Add sweet relish, mayonnaise, parsley, diced egg and add meat.
Stir and add salt and pepper to taste.
Great on buns or toasted bread.
In a gallon sized ziplock bag, combine all ingredients. Allow mixture to marinate for at least 24 hours in the refrigerator (for best results allow 48 hours).
Preheat oven to 150. Drain venison and pat dry with paper towel. Lay pieces across oven rack, small grill plates, or cookie rack (the idea is to not use a baking sheet, as the meat will take much longer to dry that way). Cook meat for 1-4 hours, checking every half hour or so to see if meat is dried. Feel free to use a dehydrator following manufacturer instructions.
oupy soy liquid.
Put Deer Loin in a cooking tray
Season the venison meat with Greek seasoning and
Thaw venison and let soak in vinegar and salt water for 1 day. Take venison and cut into strips about 1/4-inch x 1/2-inch thick and 1 to 2-inches long.
Place in a big bowl and add 1 bottle of soy sauce as a marinade.
Refrigerate and let soak in soy sauce overnight.
Next morning, place strips on cookie sheet (in rows) and cook on 150\u00b0 in oven for 4 to 6 hours.
Turn strips over at 3 hour interval.
Cut venison into 1-inch cubes.
Marinate the venison in the wine, carrots, onion,
Mix all ingredients except venison.
Cut venison into 1/4 inch thick strips (easier if partially frozen).
Place venison in zip lock bag and add marinade.
Marinate 24 hours.
Dehydrate until meat bends but does not break (6-8 hours).
THE MARINADE.
Using a meat cleaver
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.
Take small pieces of deer meat and tenderize until very thin. Remove as much stringy fat as possible. Roll meat to about the size of a meat ball. Wrap with 1/2 slice of bacon, securing with toothpick. Combine other ingredients, any amount you need to cover for marinating. Let set at least overnight or 2 days if you want. Remove from marinade and grill. This can be seasoned if you desire. The seasoned pepper needs to be used sparingly, unless you want spicy taste.
Bone out the hind quarter of a small deer.
Marinate the meat in Italian dressing for 8 to 24 hours.
Remove from marinade, roll up and tie with a clean string, making sure to make a secure, tight rolled roast.
Place meat on rotisserie over low heat on a gas grill.
Cook for 4 to 6 hours.
Check frequently to see that the roast remains tied.
Cut venison into thin strips.
Mix all other ingredients and pour over meat.
Marinade overnight.
Pat meat dry and place on cookie sheet (ungreased).
Preheat oven at 150\u00b0.
Place cookie sheet in oven with the oven door slightly open.
Dry meat 4 to 6 hours.
Jerky may also be put in dehydrator.
ccasionally.
Remove roast from marinade, reserve marinade. Brown roast in Dutcxh
Slice the venison into 3/8-inch thick strips to ensure total saturation of the meat when it is marinating.
Stir the remaining ingredients well.
Place meat in marinade.
Be sure the meat is covered with the liquid.
Turn, if necessary.
Marinate for 24 hours.
Lay strips on racks of oven. Cook for 6 to 8 hours at 150\u00b0 or use microwave for 20 minutes.