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.
ubes tightly into clean jars, using a knife handle or handle
Place the venison into a large bowl. Sprinkle
In a large saucepan, combine stock and mushrooms, bring to a boil.
Add butter if using canned broth and simmer 2 minutes.
Remove from heat and stir in sherry.
Ladle into soup bowls and top with chives.
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.
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!
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.
ven to 325F (160C).
Using a wooden spoon, saute the
ater if you are not using canned tomatoes. Stir, add the mussels
n using lentils: If using canned lentils, drain first and omit salt; if using
r Garbanzo beans.
If using canned beans, you do not need
omatoes you are better off using canned tomatoes. Don't use those
umpkin, cream, salt (omit if using canned stock), and cayenne into the
ooking the first set of venison. Once it starts to boil
b>venison and lightly brush surface. Roll up meat and tie using butcher
For the cranberry relish, place the cranberry sauce, balsamic vinegar, brown sugar, juniper berries and star anise in a small saucepan on medium-low heat. Simmer for 8-10 mins.
Heat a grill pan on high heat or preheat the grill to medium-high. Brush the venison steaks with oil and season well with pepper. Sear the venison steaks for 2-3 mins each side. Let stand, loosely covered with foil, for at least 5 mins before slicing.
Layer the buns with arugula leaves, sliced venison and blue cheese. Top the warm cranberry relish.
Melt oil in large pan and add the onion and garlic on low until the garlic begins to brown. Do not turn up garlic will burn easily before the onion is done.
Add meat and cook thoroughly.
Add curry, salt and other spices.
Add potatoes, tomatoes and peas to the pan.
Bring to a boil and reduce heat and simmer for 25 minutes or until potatoes are done.
tbsp sugar. Rub over venison then cover and chill overnight