Cut roast up into small cubes.
Place venison, 2 onions, bay leaves, vinegar and enough water to cover in a large bowl.
Soak for 3 hours.
cook rice according to its directions.
preheat oven to 350 degrees.
pour oil in to dutch oven or large cast iron skillet, and bring the heat up to frying.
combine venison, onion and green pepper and saute' until venison is brown and vegetables tender.
add tomatoes, rice, salt, pepper and chili powder.
let it heat up all the way.
bake for 1 hour.
Saute bacon pieces, add onion and venison, breaking meat into small pieces.
Add seasonings and cook until almost done.
Add tomatoes and simmer 20-30 minutes longer.
Serve over steamed rice.
Combine onion, 1 can of chili beans, Tabasco, chili pepper, celery, stewed tomatoes and sugar.
Simmer for 1 hour in a large pot.
Brown venison with 1/2 onion; drain liquid.
Add to the sauce and cook at low heat for an additional hour.
Add the remaining chili beans and chili powder.
Cook at low heat for another hour.
Makes 4 to 6 hearty servings.
Soak venison for 2 hours in salt water and rinse.
In 12-inch pan, melt butter over medium heat.
Add onions and green pepper. Sprinkle entire layer lightly with salt and medium with pepper. Cook 5 minutes, turning occasionally.
Scrape vegetables into corner of pan.
Add pieces of venison.
Sprinkle medium with garlic and parsley.
Cook 3 to 4 minutes.
Turn meat over.
Add tomatoes.
Cook 2 minutes.
Add mushroom gravy.
Stir until it starts to boil.
Shut off heat.
Serve over rice with salad.
ver medium-high heat. Add venison and cook until no longer
In a bowl, coat the meat with flour.
In large pot, brown meat in oil.
Add salt, pepper, onions, celery, bay leaf, stewed tomatoes and water.
Simmer until meat is tender, about 1 1/2 to 2 hours.
Take bay leaf out.
Add potatoes and carrots; cover and cook until all vegetables are tender, about 25 minutes.
Mix the cornstarch with 1/4 cup water; stir into stew and heat until it thickens, stirring constantly.
f the spices.
Add stewed tomatoes, green onions and cilantro
Fry bacon until crisp; add venison, onion and seasonings.
Cook over medium heat until meat is browned.
Add tomatoes; cover and reduce heat.
Simmer 40 minutes.
Serve over a bed of rice.
Slowly cook venison until tender (2 hours in oven).
When done, mix in electric skillet the venison, flour, salt, pepper, tomatoes, mushrooms, onions, soy sauce and beer and simmer for 15 minutes.
Serve hot over buttered egg noodles.
Brown sliced steaks in skillet.
Saute small onion.
Add venison, tomatoes and onion to crock-pot.
Cook on low heat until meat falls into small pieces (bite-size).
Salt and pepper to taste.
Serve over rice with garlic toast or bread.
In large Dutch oven, saute onion and garlic in oil.
Add venison and cook until brown.
Stir in chilies with their juice and all other ingredients except kidney beans.
Bring to boiling point. Cover and simmer for 30 minutes.
Add beans with their juice. Simmer 10 minutes.
Brown venison, onion, and garlic over medium heat until meat is no longer pink. Add tomatoes, tomato sauce, water, and spices. Bring to a boil, and then simmer for about 30 minutes.
Stir in beans, carrots, and zucchini. Simmer soup for 90 minutes.
Add pasta, and cook until tender. Top individual servings with grated cheese, and serve.
Heat oil in skillet on medium heat and brown venison stew meat.
Slice carrots to desired size.
Cut onions into wedges.
Combine all ingredients in LARGE crock pot and cook on high for 4-6 hours.
br>Next add the ground venison & pork, stirring until well browned
ven to 300\u00b0F. Uncover venison and lightly brush surface. Roll
tbsp sugar. Rub over venison then cover and chill overnight
alf.
Meanwhile, tie the venison with kitchen string at 1
Marinate the venison in the wine, carrots, onion,
Keep warm.
For the venison, heat 1 tbsp oil in