Slightly brown meat with prefered cooking oil, on both sides, in frying pan.
Place 1/2 an onion and 1 bay leaf in a sterilized jar.
Fill with venison meat about 1\" away from bottom of rim.
Boil water, soup base and salt.
Pour over meat in jar. Swish around with a sterilized knife to insure that meat is covered with liquid.
Place lid loosely on jar. Place in canning pot and boil for 5 minutes.
Secure lids and store.
Grind partially frozen venison meat and pork butt together using a meat grinder or
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.
Remove all fat and bone from venison meat.
Thinly slice meat and place in large bowl.
Add Worcestershire sauce to coat all meat for marinating.
Add finely chopped onions, garlic salt and pepper to taste.
Marinate for 24 hours in refrigerator.
Keep covered.
Stir every few hours.
Put in 5-quart stockpot, venison meat that is cut into chunks (as big as you like), onion, salt and pepper.
Add water to cover meat; add bouillon cubes.
Cover; let cook until meat is done. Put in potatoes and carrots (chopped); cook until done.
Add canned vegetables as stated.
Simmer.
Add flour and water in separate bowl, make it pasty.
Add salt and pepper.
Add to stew, stirring constantly until thickened.
Let simmer; serve.
Spray roaster pan with Pam.
Slice meat 1/4-inch thick and place one layer in the roaster.
Cut the onion and green pepper and lay on top of meat in roaster.
Mix flour, salt and pepper. Roll meat slices in the flour mixture and place on top of the first layer of meat in the roaster.
Add more onion and pepper. Add tomato juice in between the layers.
Place the rest of the flour mixture and remaining ingredients on the top layer.
Bake at 350\u00b0 until tender.
Stir occasionally.
n simmering water until ready for use. Do not boil. Wash
nd salt. Toss pieces of meat in seasoned flour, shake off
Remove all fat from meat.
Pack cubes tightly into
For Pulled Venison: Heat dutch oven with olive
en to 400\u00b0F.
For the mashed potatoes, place garlic
egrees C).
Stir together venison, pork, liver, heart, onions, garlic
In a bowl, mix egg, beer, salt, garlic and bread until soft. Add and mix thoroughly, venison, sausage and veggies.
Shape into something and place in center of cooking dish.
Cover with catsup. Put butter on potatoes and place around meat loaf.
Cover and cook at medium-low for 4 to 5 hours.
Enjoy!
Mix all together and put in covered bowl and refrigerate for 24 hours.
Place strips of meat on oven racks and bake for 8 hours at 125\u00b0 to 150\u00b0.
Let cool and store in airtight container in refrigerator.
Can be frozen.
Combine venison meat, water, onion, salt and pepper in your crock pot for at least 4 hours or until completely cooked.
Drain all juice produced in cooking process along with onions.
Place meat on cutting board and pull apart with fork (it should be really tender).
Put meat back in crock pot and add BBQ sauce.
Put on your favorite bun and eat! That's it!
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.
Combine venison, egg, Worcestershire sauce, pepper, onion or dry onion soup and oatmeal. Mix well. Cook in loaf pan at 350\u00b0 until done, about an hour. Mix brown sugar and ketchup together. Put on top of meat loaf. Place in oven for 5 minutes more.
In a large bowl, lightly beat eggs. Add tomato sauce, onions, bread crumbs, salt and pepper. Add venison and mix well. Press into an ungreased 9 x 5 x 3-inch loaf pan. Combine brown sugar, mustard and vinegar. Pour over meat loaf. Bake, uncovered, at 350\u00b0 for 70 minutes.
Cut venison into strips about 1/2-
Mix all together and shape into meat loaf.
Put bacon on top. Bake at 350\u00b0 for 1 1/2 hours.
Let stand for 5 minutes before slicing.