Cook carrots after you peel and cube them.
Cut up celery and onion and saute in a little butter.
In a big pot, add potatoes, cooked carrots (use juice or water from both), canned venison and the sauteed onion and celery.
Add a little water if needed.
Mix 2 tablespoons cornstarch with a little water to make a paste.
Mix into pot gradually, stirring until it thickens slightly.
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.
the venison, sirloin, mustard, seasoned salt, pepper, eggs, horseradish, quick oats, the
Grind together pork and venison.
Add Tender Quick, smoke salt, pepper, liquid smoke and mustard seed.
pice mixture. Place the boneless venison into the brine, cover and
Step 1:
Debone hind quarter.
Weigh and calculate amount of quick cure to be used.
Place Quick Cure, pepper, spices and garlic in bowl and mix well.
Clean venison well.
Trim and discard all membrane.
Cube venison and salt and pepper well.
Quick fry in oil using 5-quart pot.
Add potatoes, carrots and onions.
Cover all with water. Simmer for 2 hours or until venison is fork-tender.
Enjoy!
Slice venison in very thin slices (it cuts best when still a bit frozen).
Quick fry in a small amount of oil, seasoning liberally and browning on both sides.
Place in an oven roaster or casserole dish.
Saute onions and garlic.
Add to venison.
Add soup, mushrooms and 3/4 cup water.
Stir together.
Cover and simmer in oven at 300\u00b0 for 2 to 3 hours.
Serve over mashed potatoes or noodles.
Marinate cubed venison in French
dressing for 12 to 14 hours. Drain off salad dressing
and
place venison in crock-pot.
Stir in remaining ingredients.
Cover
and
cook
on low setting for 8 to 10 hours.
Makes 6 servings.
Brown venison; drain any grease.
In a large stew pot, add all ingredients and bring to a boil.
Reduce temperature to a simmer. Simmer for 30 minutes.
Season to taste with garlic salt and black pepper.
Marinate
cubed venison in French dressing for 12 to 24 hours. Drain
off
dressing
and\tplace venison in crock-pot. Stir
in remaining ingredients.
Cover and cook on low setting for 8 to 10 hours.
Serves 4 to 6.
In a very large bowl or plastic tub, sprinkle the venison and pork with the curing mixture, pepper, pepper flakes, sugar, and sage. Mix very well to evenly incorporate everything. When working with large quantities of sausage, cook a small piece to make sure the seasoning is exactly how you like it.
Divide into 1 pound portions and freeze.
issolved. Mix in the ground venison, Cheddar cheese, and jalapeno peppers
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,
r>finding Morton Tender
Quick
meat cure,
write
Keep warm.
For the venison, heat 1 tbsp oil in
ogether then rub into the venison. Lay the bacon slices on