Place venison strips in a bowl; sprinkle with garlic scapes. Pour in canola oil and soy sauce; mix well. Cover bowl and let venison marinate for at least one hour.
Preheat grill fitted with fine grate grill topper to medium heat.
Evenly spread venison on the grill topper. Stir occasionally to evenly cook meat until no longer pink, about 10 to 15 minutes.
Warm hamburger buns on warming rack of grill. Divide venison among the buns and top with Cheddar cheese.
Mix spices and salts into meat and shape into 2- 3 rolls (whatever will fit in your pot!).
Wrap in two layers of plastic wrap and once in foil.
Boil for approx 1 hr.
on medium high heat.
br>Once cool, mix in venison, Worcestershire sauce, parsley, salt, pepper
killet over medium heat. Add venison; cook and stir until lightly
In a 1 1/2 to 2-quart casserole, slice potatoes.
On top of potatoes, add venison or hamburger.
Add sliced onions, kidney beans and soup.
Salt and pepper to taste as you make layers. Bake, covered, at 350\u00b0 for 1 hour.
Remove lid and bake 15 minutes longer.
il the grate.
Mix venison, chipotle peppers, blue cheese, and
Form venison into golf ball size balls.
Slice potatoes onto top of venison.
Slice Velveeta cheese and cover top of potatoes and venison.
Bake at 350\u00b0 for 45 minutes to 1 hour or until potatoes are done.
Brown venison and hamburger meat in skillet until done.<
nce cooled, add the ground venison, Worcestershire, parsley, salt, pepper, and
Grind partially frozen venison meat and pork butt together
Cut venison roast in half; place in a 5 quart.
slow cooker.
In a large bowl, combine the ketchup, brown sugar, mustard, lemon juice, soy sauce, liquid smoke if desired and seasonings.
Pour over venison.
Cover and cook on high for 4 1/2 to 5 hours or until meat is tender.
Remove the roast; set aside to cool.
Strain sauce and return to slow cooker.
Shred meat, using two forks; stir into sauce and heat through.
Using a slotted spoon, spoon meat mixture onto each bun.
Yield: 14-18 servings.
Mix meatball mixture by combining venison and ground beef with 2 eggs, 3/4 cup bread crumbs, 1 tablespoon garlic powder and 1 tablespoon onion powder.
Brown meatballs in oven or skillet and drain.
mix dry ingredients.
Add venison and mix well.
Add
nother large saucepan, cook ground venison, onion, garlic, salt, pepper flakes
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,
Mix all ingredients; form into thick patties.
Cook on barbecue grill or broil in oven, 10 minutes on each side (less for rare burgers).
Serve on hot hamburger buns.
Makes 8 to 10 servings.
Keep warm.
For the venison, heat 1 tbsp oil in