Combine all ingredients except the bacon in the marinade. Let the venison marinade over night.
Half cook the bacon and then wrap each steak.
Grill to your liking.
Of course, you never want to overcook venison.
Add red wine.
Lay venison into the pot; top with
rozen (thawed) venison for this recipe.
If using frozen venison, let it
You will need a large iron \"spider.\"
stirring constantly.
Add the venison back into the skillet and season
teaks.You may use boneless back strap steaks also, ingredient reader
Fry fat back.
Boil venison until tender.
To fat back drippings, add venison, potatoes, onions and celery.
Add enough water to cover.
Cook until onions are done.
Add other ingredients.
Simmer at least 30 minutes, stirring constantly.
he pan.
Season your venison shank on both sides with
Cut strip of venison away from backbone.
Trim
se with game.
This recipe can be doubled.
It
Mix meats together.
In a seperate container mix dry ingredients thoroughly.
Combine meat and spices, mix thoroughly.
Add water.
Can be used right away, but for best results, put it into an air tight container and set in refrigerator for 24 hours.
Can be stuffed into Medium Casings or used in bulk form depending on your recipe.
Coat the venison chunks with the flour and
Cut venison into 1-inch cubes.
Place cured venison, beans, water, and onion salt in slow cooker. Cook on low setting 3 1/2 hours.
Remove venison from the slow cooker. Cut into bite size-pieces; discard bones. Transfer meat back to slow cooker and cook until tender, about 30 more minutes.
Prepare Idahoan SignatureTM Russets Mashed Potatoes according to package instructions and serve along with the venison and beans.
ooking the first set of venison. Once it starts to boil
For Pulled Venison: Heat dutch oven with olive
hick enough to coat the back of a spoon.
Grill
Heat oven to 400\u00b0.
Rinse and dry the venison.
Tie with a string so that it is of uniform thickness.
Lightly season with salt and pepper.
Heat a saute pan with a thin coating of olive oil.
When olive oil is hot (not smoking), add venison and brown on all sides, then place the venison in a casserole in the oven for 15 to 25 minutes or until medium rare.
Allow venison to rest at room temperature for at least 20 minutes before cutting into thin slices to serve.
Dredge venison in flour and salt.
Melt bacon fat in a soup kettle and brown venison pieces in fat.
Add sugar, onions and cider.
Cover kettle and simmer for 2 hours.
Add water if kettle begins to steam away liquid.
Add stock and vegetables and cook over medium heat 25 minutes until vegetables are tender.
You can mix a paste of flour and water and stir into broth if you need to do this to thicken.
Trim excess fat from venison.
In large bowl, mix beer, garlic,
salt, pepper, onions and
bay
leaves.
Add
venison. Marinate in refrigerator for 12 to 14 hours, turning occasionally. Remove venison and onions\tfrom
marinade\tand place in crock-pot.\tPour 1 cup barbecue sauce over venison.
Cover and cook on low setting for 7 to 10 hours.
Makes 6 servings.