ou have the time. Also GREAT to use a Food Saver
Brown the venison in the EVOO and toss in the garlic, onion & jalapeno until the onion is clear. If using a slow cooker transfer now and add remaining ingredients except corn. Set on low and simmer 2 hours or longer if desired. About 30 minutes before serving, add bag of frozen corn and allow chili to return to hot. The corn will be perfectly cooked and still sweet, a great compliment to the heat of this chili.
ooking the first set of venison. Once it starts to boil
Flour venison chunks and brown in oil in large stew pot.
Add all other ingredients using tomato juice and water to desired thickness of soup.
Cover and bring to boil.
Lower heat and simmer all day.
Also great done in crockpot.
Great when served with cornbread and cherry salad.
Serves as many as you want!
I make a stock pot full and freeze what is left.
few minutes. Add the venison, and season with remaining 3
lmost dry.
Brush Cervena venison lightly with oil and sear
Preheat oven to 375\u00b0.
Lightly grease a loaf pan.
Bake for approximately 50 minutes, until done.
After 45 minutes, watch venison meat loaf so it doesn't burn the top of meat loaf.
Spoon part of the fat off; save.
Pour over slices of venison meat loaf. Any leftovers go great with scrambled eggs.
Serves 4 to 6 people.
In a large skillet, cook venison and onion over medium heat until meat is no longer pink; drain.
Stir in remaining ingredients.
Transfer to a 2-qt. baking dish.
Cover and bake at 350\u00b0 for 35-40 minutes or until heated through.
Fry bacon until crisp.
Remove bacon and add onions, bell peppers and garlic to grease; stir until done.
Season venison with salt, pepper and garlic salt and rub thoroughly with Worcestershire sauce.
Brown meat in pot with onions and bell peppers.
After meat is brown, add wine, one cup of water and crumbled bacon.
Cook in slow cooker (medium setting) for about 5 hours or until meat is tender.
Serve over rice.
Great with white beans.
ven to 300\u00b0F. Uncover venison and lightly brush surface. Roll
tbsp sugar. Rub over venison then cover and chill overnight
alf.
Meanwhile, tie the venison with kitchen string at 1
Marinate the venison in the wine, carrots, onion,
Brown venison and sausage in heavy iron skillet or Dutch oven. Remove meat and saute onions and garlic in grease.
Mix meat, onion, garlic, tomato sauce, chili powder, oregano, thyme, bay leaf, beer and kidney beans.
Simmer, tightly covered, for 1 hour or more, stirring occasionally.
Correct seasonings with salt and pepper.
Cook until well thickened and rich in flavor.
This is great cooked over a campfire in a heavy Dutch oven and will fill lots of hungry mouths.
Use however much venison you like.
Slice into strips and beat.
Soak in milk.
Fry using flour and seasonings as usual. Add cream of chicken with gravy mixture.
Put steak back into gravy.
Add a touch of Kitchen Bouquet and onion.
Great taste.
Saute carrots, celery and onion in butter until tender; remove from pan.
Combine flour, salt, pepper and garlic powder.
Dredge venison in flour mixture and brown in shortening on medium heat. Add sauteed vegetables, bay leaf and broth to meat.
Cover and simmer for 1 hour or until tender.
Great over rice!
Makes 4 to 6 servings.
nce cooled, add the ground venison, Worcestershire, parsley, salt, pepper, and
I use venison of course, but you can use 4 lbs boneless beef roast as well.
Throw everything in a slow cooker including the juice from the pepperoncinis -meat can be frozen or otherwise, and cover.
Cook for about 4-5 hours. 5-8 for frozen (venison) roasts.
Shred meat periodically to maximize flavor, otherwise shred prior to serving.
Serve on toasted hoagies with butter and sliced swiss or mozzarella cheese.
Excellent for buffet style dinners. Delish!
br>Make a line of venison.
Spoon on a line
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.