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.
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.
Add margarine, garlic and wine together in skillet until melted.
Add sliced venison.
Saute on one side for 8 to 12 minutes.
Turn meat.
Place onions and peppers on top.
Cover skillet and simmer until almost all liquid is evaporated.
oupy soy liquid.
Put Deer Loin in a cooking tray
Cut venison into 1-inch cubes.
Cut venison into bite size bits.
Grind venison, bacon, and chicken breasts through
This recipe makes enough to marinate at least 3 pounds of venison or beef.
In a glass or plastic container, mix all ingredients.
Marinate meat strips overnight.
Remove from liquid. Pat dry with paper towels.
Place on cookie sheet in a single layer and place in oven at 200\u00b0 for 6 to 8 hours or until dry by feel.
Using the toughest cut of the deer, slice thinly in medallions and soak in a mixture of half mustard and half cheap burgundy wine.
Soak 30 minutes to one hour, then dredge in flour and fry until a golden brown and serve.
This recipe has no measurement because you mix enough for as much as you want to cook whether for 2 or 20 people.
You mix up what you need and don't waste a thing!
Mix all ingredients, except venison (deer meat) together and stir well. Place venison into mixture and let marinate for at least 6 hours. Place in dehydrator about 8 hours.
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.
f course.
---------.
Stuffed Deer Heart.
Ingredients:
1Deer
Season the venison meat with Greek seasoning and
Heat bacon drippings in a medium skillet on medium heat. Add deer steaks. Season with salt and pepper. Brown on both sides.
Sprinkle flour over steaks. Allow to brown slightly.
Slowly add 3 cups milk; bring to a boil. Add sliced onion. Reduce heat, cover and simmer until steaks and onion are tender. Stir occasionally. Remove cover and allow gravy to thicken.
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).
Cut venison into 1/2 x 1/4 x 3-inch slivers.
Mix smoke and soy sauce in bowl.
Add deer meat and soak in refrigerator over night 8-12 hours.
Drain excess liquid in the morning.
Separate slivers and lay on dehydrator trays.
Dehydrate on medium high setting approximately 6-8 hours or more until very leathery and dry but not brittle.
Store in air tight containers or zip lock bags.
Keep in cool and dry place.
Soak deer cubes in 2 cups of milk or enough to cover meat overnight or at least 1 hour before cooking.
(Optional:
Or spread both sides with mustard just before deep frying.)
Mix flour and spices.
Shake in large storage bag.
Deep fry until at a \"float\" stage.
One 12 inch deep sided frying pan with lid.
Place frying pan on stove, turn heat on medium.
Pour in 1/3 cup olive oil while heating.
Cut deer hearts up into 1 inch pieces.
Add salt and pepper and flour.
When oil is hot, place meat in pan and brown. Add one can of soup and 1/2 cup of water, stir.
Place lid on pan, turn heat down to low and let simmer for 30 minutes, stirring occasionally.
Goes well on mashed potatoes or rice.
Put
the
deer\tham
and shoulder into a large dishpan. Cover with
the
chopped vegetables.
Pour the vinegar, water and
oil over all.
Sprinkle salt and pepper to taste.
Cover the
entire pan with aluminum foil; tightly seal the edges and cook
at
250\u00b0 for about 6 to 8 hours.
Or set entire pan on a grill
or smoker overnight.\tYou will not even need a knife to serve.