ith the rosemary and some ground pepper for about 40 minutes at
Mix ground venison with pieces.
Roll between wax paper to 1/4-inch thickness.
Mix liquid smoke, vinegar and water.
Brush on meat.
Bake on lowest temperature for 3 to 4 hours.
Prop oven door ajar.
When meat is dry, cut in strips and store in a tight container.
Brown ground venison, onion and garlic in oil.
Add salt and pepper.
Boil potatoes until tender.
Drain.
For the Cranberry Sauce: Place all
owl, thoroughly mix together the ground venison, pork sausage, 2 tablespoons barbecue
ushroom soup.
Brown the ground venison in a skillet with the
Reduce heat. Cover and simmer for 15-20 minutes.
While
Brown the ground venison, drain, and set aside.
Puree the morel steams with a little of the beef broth and set aside.
Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes.
Stir in corn starch; cook for 1 to 2 minutes.
Add in morel steam puree, browned venison, beef broth, cream cheese and heavy cream; bring to a simmer and cook 10 to 15 minutes.
Season with thyme, salt, and pepper before serving.
olden.
Next add the ground venison & pork, stirring until well browned
Place ground venison in a large plastic bowl
et cool.
Put the ground venison, sausage, eggs, salt, pepper, parsley
he stove.
Brown the ground venison or beef in the dutch
175 degrees C).
Mix ground venison, onion, stuffing mix, eggs, Worcestershire
nd saute for 5 minutes on medium heat.
Add ground venison and
as dissolved. Mix in the ground venison, Cheddar cheese, and jalapeno peppers
Layer ingredients: raw potatoes, ground venison, sliced onions, celery, ground venison and rice in a lightly buttered and floured baking dish.
Pour tomatoes all over.
Bake at 350\u00b0 for about an hour.
Preheat oven to 400\u00b0.
Mix ground venison, allspice, lemon juice, onion, salt and pepper together and set aside.
Flatten and expand individual dough segments with a rolling pin so that they have a round shape.
Place some ground venison mixture on each dough segment and pinch shut, forming a small half-circle pie. Put the small pie on a baking sheet sprayed with Pam.
Bake for 15 minutes or until done.
Mix the egg, milk, salt and bread crumbs and allow to soften. Thoroughly combine with ground venison and chopped vegetables. Shape into a loaf and place into crock pot.
Top with catsup and green pepper rings.
Place potatoes along side of the loaf.
(If potatoes are peeled, coat them with butter.)
Cover and set on high for 1 hour.
Turn down to low for 8 to 9 hours.
This may be doubled for 5 quart crock pots.
In large skillet, combine onion, green pepper and ground venison.
Cook over medium heat until meat is brown.
Add tomatoes, salt, pepper and chili powder.
Stir.
Cover and simmer on low heat for 10 minutes.
Stir in beans until well heated.
Top with corn chips and serve.
Brown venison and onion.
Add salt and pepper to taste.
Add all other ingredients except noodles, beaten eggs and cream cheese.
Lay noodles in greased baking dish.
Add a layer of ground venison and a layer of cream cheese.
Keep adding layers until everything is gone.
Top with shredded cheese and cook in oven at 350\u00b0 for 40 minutes.