Cook ground deer meat.
Cover potatoes, carrots, onion and butter with water.
Let boil.
Cook for 10 to 15 minutes.
Add tomatoes, corn, cooked meat, macaroni and paprika.
Cook for approximately 20 to 25 minutes.
Serves about 8.
Chop 1 lb of raw bacon into small pieces.
add all ingredients and deer meat into bowl along with the chopped up bacon.
cover bowl and let sit in the refrigerator for at least 4 hours to marinate.
After marinating time, take meat out of refrigerator and make into patties.
Should make about 8 patties.
Place patties into glass baking dish and bake until done in oven at 400 degrees.
A better alternative is grill on a barbeque grill until done, or however you like your meat.
Put deer meat in a steel mixing bowl or glass and add remaining ingredients.
Mix well and make into patties.
Roll patties in ground cracker crumbs.
Can place on wax paper and store in refrigerator until ready to cook.
Fry in electric skillet at 350\u00b0 until lightly brown and done.
In a large pot, brown meat, onions and pepper; drain.
Add rest of ingredients except beans.
Use enough water to make it as thick as you like.
Add beans after it starts cooking.
Simmer at least one hour.
May use all deer meat.
Pressure cook the deer meat for 25 minutes.
Shred meat.
Add the onion, salt, pepper and barbecue sauce to taste.
Slow cook in crock stew cooker overnight or for 5 to 6 hours.
Stir occasionally.
Serve on buns with sweet Spanish onions and dill pickle slices.
Enjoy!
Either bake or pressure cook stew meat until tender.
Brown deer meat in 1/4 cup water.
Be sure to use large kettle.
Add all chopped vegetables.
Open and drain canned vegetables.
Add to soup mixture.
Add remaining ingredients and cover with water. Cook about 5 hours on medium heat.
Stir occasionally.
Brown ground deer and drain.
In stew pot, add all of the ingredients together.
Simmer on low about 1 hour.
(You may also use ground beef, ground chuck or ground turkey.)
Mix all ingredients together.
Bake in 350\u00b0 oven for 1 1/2 hours (at 325\u00b0 for glass pan) in a loaf pan.
The last 1/2 hour, put ketchup or more Heinz 57 on top.
Mix the brown sugar with the deer meat.
Let set about 20 minutes.
Add salt, pepper, soy sauce and the sesame oil.
Mix well.
Add the onions and garlic.
Let marinate in refrigerator for at least 1 hour (can be kept for 3 or 4 days in refrigerator). Stir-fry in hot pan until meat is done.
Serve over rice.
Preheat to 350\u00b0F / Cook 45 minutes to an hour.
Mix eggs, Worcestershire sauce, tomato sauce or ketchup to ground deer.
Brown mushrooms and onion along with garlic until tender.
Mix milk with bread crumbs together.
Once the ground deer is mixed with the original ingredients, put in the mushroom mixture in and combine together.
Salt and pepper then add the bread crumb mixture.
The cilantro should be added before putting into the meatloaf pan.
In a large bowl, mix all ingredients well.
Pack firmly into a greased baking dish.
Bake at 350\u00b0 for 1 hour.
Let stand about 5 minutes before slicing.
Fry meat in 1/2 cup of oil until done.
Add pinto beans; drain oil.
Add green peppers and onions; fry until almost done on low heat.
Add beans and black pepper.
Mix Chili-O in a small bowl with a small amount of cold water.
Add to ingredients; cook on low heat with lid for 20 minutes to mix flavors.
(Make sure to mix Chili-O in a bowl; that way, it will not cause lumps.)
Mix together ground deer meat, dried onion soup mix, egg, 1 tablespoon of Worcestershire sauce, rolled oats, dried parsley flakes, milk and catsup.
Form into walnut size balls and set aside.
In a 10 x 10-inch square microwave-safe casserole, mix the beef broth and 1 tablespoon of Worcestershire sauce.
Add meatballs.
Cook, covered on 70 (Roast) for 10 minutes.
Cut meat into 1/4-inch thick strips 2-inches wide.
Cut with grain of meat.
(Partially freeze meat to make cutting easier.) Combine soy sauce and liquid smoke and seasonings together in bowl. Marinate meat in sauce about 15 minutes.
Place in food dryer and dry about 15 hours (can substitute beef for the deer meat).
Make
patties
with
ground deer
meat.
Add
salt
and flour; fry in frying pan until
brown.
Make
flour
and
milk gravy and put patties into gravy and serve while hot.
You can cook as many patties and as much gravy as needed, depending on the number of people you plan to\tserve
and
how
hungry they are.
Brown deer meat in a large skillet.
Pour 1/4 of sauce in a 9x13 casserole dish.
Thinly slice the zucchini and squash.
Alternate squash and zucchini slices in the dish.
Add tomato sauce and salt to meat and pour over the squash and zucchini slices.
Bake 30 minutes at 350 degrees.
Chunk deer meat up.
Put in cans.
Add 1/2 tsp salt to a pint. Process in canner 15 pound pressure for 45 minutes.
Mix all ingredients well.
Grease baking dish or pan.
Bake at 350\u00b0 for 2 hours or so.
Check occasionally.
Mix all ingredients together.
Shape into desired shape.
Bake at 375\u00b0 to 400\u00b0 for 1 hour.
Brown meat and onion in heavy skillet; drain off all excess fat.
Add the rest of the ingredients.
Stir and cook over low heat for 2 to 3 hours, stirring occasionally.
The honey and garlic take away the wild taste of the deer meat.