Mix flour and oil in skillet over medium heat until brown, stirring constantly.
Add canned milk and water enough to make gravy. Add canned soup and a quart jar of canned venison.
Salt and pepper to taste; cook till thick. Serve over mashed potatoes (hopefully mine, lol).
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.
en to 400\u00b0F.
For the mashed potatoes, place garlic
Place the venison into a large bowl. Sprinkle
Mix all marinade ingredients together in a small measuring cup.
Place venison steaks in a large zip lock bag.
Pour marinade over steaks and seal bag.
Place bag in a flat casserole dish so that the steaks are in a single layer.
Refrigerate and marinate at least 4 hours, turning every half hour to marinate each side.
Drain marinade and grill steaks to desired doneness.
I double or triple this recipe for each addition package of steak. Any wild game steak can be used in this recipe.
Cut venison in 2-inch chunks. Soak in 1 tablespoon salt and vinegar for 2 hours. Drain and soak in cold water for 30 minutes. Drain. Pack into jars and add 1/2 teaspoon salt for pints or 1 teaspoon salt for quarts. Pressure can at 10 pounds pressure for 1 hour and 25 minutes for pints or 1 hour and 40 minutes for quarts. Pack jars tightly. No water is needed. Makes its own broth.
Pack jars with raw meat to 1/2 inch from top.
Add 1/2 teaspoon salt to a quart jar.
Add no liquid.
Process in pressure canner for 90 minutes (70 minutes for pint jars).
Or, cook in a hot water bath for 3 1/2 hours.
Brown meat lightly.
Pour water and vinegar over and add spices.
Bring to boil, then simmer on low heat for at least 6 hours.
This is a super recipe for the crock-pot.
Put it on before you go to bed and let it cook overnight.
You may be tempted to eat it at this stage, if you do just add 6 to 8 gingersnap cookies (crumbled) to the sauce and pour over sliced meat.
Raw pack:
Add 1 tsp canning salt per quart jar.
Add 1/2 beef bouillon cube to each jar.
Pack with meat and desired amount of onion. (I add 7 to 10 pieces of onion to my jars). Pack meat tightly. I use a wooden spoon to jam the meat in tightly.
Remove air bubbles leaving 1 inch head space. Affix two part lids.
Process in pressure canner at 10 lbs pressure for 90 minutes for quarts.
Put cut-up venison in roaster.
Add seasonings.
Bake 3 hours in a 300\u00b0 oven.
Place in jars.
Pressure in canner for 40 minutes at 10 pounds pressure.
Pack venison into hot jars.
Place a clove of garlic and a pinch of salt into each jar.
Secure lid.
Place in pressure canner on 10 pounds for 90 minutes.
When ready to eat pour into frying pan with a little grease and a chopped onion.
Season to taste. Very good!
Grind first four ingredients together.
Then take the ground mixture and mix in enough Miracle Whip to make spreadable.
Add mustard and enough salt for flavor.
Makes excellent spread for sandwiches.
Stir canned milk and garlic powder until
Lightly brown venison and chopped onion in skillet.
Mix sour cream, mushrooms and hot cooked noodles together.
Add to meat and onion mixture.
Place in large casserole and bake 1 hour at 350\u00b0.
For Pulled Venison: Heat dutch oven with olive
For the Cranberry Sauce: Place all
otatoes over a low heat, for 6-8 minutes or until
ine if desired and saute for just a little longer.
ake corn tortillas - see my recipe for tortillas de maiz here.
ot peach mixture and cook for 10 minutes until it starts