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!
Marinate roast with Italian dressing, turning occasionally and make sure it stays moist.
Next day, place roast in oven cooking bag and add potatoes, carrots, onion, salt and pepper to taste. Add 1/4 cup Italian dressing mixed with 1/4 cup water.
Close bag and cook according to directions on box or any any other roast cooked in oven bag.
Cut tenderloin into 1-inch cubes.
Marinate in Italian dressing for 8 hours or overnight.
Wrap each piece of tenderloin with 1/3 slice of bacon.
Place on a skewer and grill over hot coals.
Serve with potato and salad.
In a slow cooker, combine the first nine ingredients.
Add venison and stir.
Cover and cook on low for 8 hours or until meat is tender and easy to break apart.
Using a slotted spoon, spoon into rolls or serve over noodles.
Top with pepper rings and cheese if desired.
ound each loaves.
The Italian dressing should be the prepared
Brown venison and drain.
Add venison to large pot; pour in V-8 juice and all veggies.
Simmer for 30 to 45 minutes.
Add salt, pepper, Italian seasoning and onion as veggies are added. Serve with Italian sweet bread.
Heat the oil in skillet or deep fryer to 375 degrees F (190 degrees C).
In a bowl, mix the flour, Parmesan cheese, and Italian seasoning. Dip venison strips in egg, then in the flour mixture to evenly coat.
Fry coated venison strips in the hot oil until golden brown.
Melt the brown sugar in a saucepan over medium heat, and mix in the mustard. Serve as a dipping sauce with venison strips.
t begins to smoke. Add venison and cook until well browned
Boil venison slowly, skimming off blood, for 1 to 2 hours or until tender.
Put venison and water in a slow cooker.
Add onion, celery, carrots, Worcestershire sauce, Italian seasoning, oregano, salt and pepper.
Add enough water to cover venison and vegetables.
Cook on low to medium setting for 6 hours.
Boil diced potatoes until 3/4 cooked so they can be added with potato water to slow cooker at hour 5.
Cook on high setting for last hour.
Serve as is for soup, or add cornstarch to thicken for stew.
Cut the venison tenderloin into 12 strips lengthwise. Toss with Italian dressing, and allow to marinate for 1 hour in the refrigerator.
Preheat a grill for medium heat.
To assemble the venison wraps, lay a strip of venison on top of a strip of bacon. Place a teaspoon of cream cheese at one end, and top with a slice of jalapeno. Roll up and secure with a skewer. Repeat with remaining ingredients. Season the wraps with desired amount of seasoning salt.
Grill for 10 minutes, then turn over, and continue cooking until the bacon is crisp.
Cut venison into bite size bits.
Marinate venison in the Kraft Italian salad dressing overnight.
Remove and brown the meat in a skillet.
While meat is browning, in a second skillet, prepare Rice-A-Roni according to package directions, but add tomatoes or 2 cups canned, chopped tomatoes, and Ro-Tel.
When Rice-A-Roni is ready to simmer, add browned venison, cover and cook for 20 to 30 minutes.
Yield: 4 to 6 servings.
Serve with crackers and salad.
nch Dutch oven, brown cubed venison, onion and mushrooms.
Add
ntil evenly blended. Press the venison cubes into the bread crumb
large Dutch oven. Sear venison cubes until well browned; add
In Dutch oven cook bacon; crumble and set aside.
Cook venison and onions in drippings until brown.
Add 3 cups water, tomato sauce, soup mix, bay leaf and Italian dressing.
Bring to a boil. Reduce heat and cook 1 1/2 hours or until meat is almost done.
Add carrots, celery and potatoes.
Return and cook 45 minutes to 1 hour until vegetables are done.
Combine flour and 1/2 cups water; stir and cook until thickened.
Remove bay leaf.
Add bacon.
Also good with moose meat.
Slice venison in steaks and season.
Wrap a bacon strip around each steak; hold with toothpicks.
Place in bowl and pour Italian dressing over meat.
Marinate for 24 hours.
Marinate the venison meat over night in the Italian dressing. Flip over at least one time during the marinade.
Cook meat on the grill over medium-high heat. Cook for 20 to 30 minutes or until done to your taste.
Soak venison in Italian dressing overnight.
Drain meat; mix flour, salt and pepper.
Cover meat in flour mixture.
Deep fry until brown.
Do not overcook meat.
Place venison roast in large bowl.
Pour 1 pint of beer over roast.
Place bowl with roast and beer in refrigerator to marinate for one day.
Next day, remove roast from marinade and place in crock pot.
Add sliced carrots, leeks and sprinkle with Italian Herb seasoning.
Pour 3/4 cup beer into crock pot, over roast and carrots.
Cover and turn crock pot on low.
Let cook on low for at least 8 hours.
Remove roast and carrots from crock pot and serve.