Slice the backstrap in half but not all the way through creating a butterflied style strip.
Fill backstrap with uncooked sausage down the full length of backstrap.
Shake your favorite seasoning all over the inside and outside of backstrap.
Fold the backstrap together sandwhiching the sausage in between. Take strips of bacon and wrap around the outside of backstrap and use toothpicks to pin it together.
Using your favorite wood chips to smoke. Keep your smoker between 160'-180' and slow smoke for 5-6 hour until done.
Place chunks of venison into a shallow baking dish,
Place the venison slices into a shallow bowl
Preheat oven to 350.
Remove all fat on venison.
Melt butter (saving 2 tbsp.) and add garlic powder and celery salt.
Put venison in oblong cake pan and pour melted seasoned butter and Maggi sauce over meat.
Bake uncovered for 30 minutes.
Turn while cooking.
While venison is baking, place reserve butter in a large skillet.
add cream cheese and mash with a spatula over medium heat for 20 minutes, or until mixture becomes a thick gravy.
Add wine and cook another 10 minutes.
Slice venison in steaks and season.
Wrap a bacon strip around each steak; hold with toothpicks.
Place in bowl and pour Italian dressing over meat.
Marinate for 24 hours.
My Ma-Ma Fondren said the secret to good venison was to make sure all the \"grissle\" or the white part on the deer meat was cut off!
(This is what gives it that \"gamey\" taste.)
Soak the backstrap in the water and baking soda for 1 to 2 hours.
Rinse with clean water.
Arrange bacon on top of backstrap or steaks. Place on rack in shallow roasting pan. Broil 10-15 minutes with small amount of water in pan. Remove fat drippings from pan. Place meat and bacon back in pan. Combine remaining ingredients; pour over roast. Cover with foil. Bake 2 1/2-3 hours, turning after 1 hour. You can double all ingredients except meat and add potatoes and carrots, or you can make gravy from the drippings.
rippings to skillet.
Place venison cutlets in skillet, squeeze a
ool.
Put the ground venison, sausage, eggs, salt, pepper, parsley
Shell a quart and one-half of chestnuts.
Put them in hot water and boil until the skins are soft, then drain the water and remove the skins.
Replace the chestnuts in water, and boil until soft. Take out a few at a time, and press through a colander while hot. Season the mashed chestnuts with two tablespoonfuls of butter, two teaspoonfuls of salt and one-quarter of a teaspoon of pepper.
Place all vegetables in bottom of crock-pot.
Add roast, then soup and salt and then water.
Cook overnight or all day in crock-pot on low.
In a large skillet, heat 1 tablespoon of the margarine. Add mushrooms and cook
until
they
just begin to turn brown. Put in a
large,
deep casserole.
Add remaining 2 tablespoons of margarine and oil
to same skillet and heat.
Brown meat on all sides; remove
to
the casserole with mushrooms.
Pour the 3/4 cup bouillon,
soy
sauce,
garlic
and
onion in skillet. Over low heat,
stir, scraping bottom to remove all particles. Blend
the cornstarch
with
the
1/3
cup
bouillon.
Add
to ...
Trim meat and cut into 1/4 inch slices.
Combine flour, cheese, and salt.
Dredge meat into flour mixture and shake off excess.
Melt 2 Tbsp butter in skillet and brown meat 1 min on each side. Set aside and keep warm.
Add to skillet remaining butter and melt. Add onions and mushrooms, saute until tender.
Add consomme, lemon juice, and wine. Mix well.
Return meat to skillet and cover.
Simmer for 10-15 minutes or until tender.
To serve, pour pan juices over meat and sprinkle with parsley. Nice served over rice, but that's ...
Place venison roast in a glass or
Mix together flour, garlic salt, Mrs. Dash, and pepper.
Dredge stew meat in flour mixture.
In a large skillet, melt butter over medium high heat and saute vension cubes until just browned on the outside.
Do not cook completely through.
Place stew meat into crockpot and then add the rest of the ingredients.
Stir to mix.
Cook on low for 8 hours.
Stir before serving.
Marinate the venison in the diet cola in the refrigerator overnight. Drain. In the morning, brown the venison in margarine in a skillet. Season with salt and pepper. Put in crockpot. Add vegetables and cook until done. Thicken the juice with flour and water. The venison taste is gone and it tastes like beef!
Place roast on top of vegetables in crockpot.
Pour soup and worcestershire on roast and add bay leaf.
Cook on low 6 hours. Add an additonal hour if cooking from frozen.
Remove roast and let it rest, covered for 10 minutes.
Slice beef and serve over drained vegetables.
optional: Place cooking liquid into saucepan on stove and heat to boiling. Add 2 Tbsp cornstarch to 1/2 c water and slowly stir mixture into boiling liquid to make a gravy.
Cut venison into serving size piece while
Flour venison chunks and brown in oil in large stew pot.
Add all other ingredients using tomato juice and water to desired thickness of soup.
Cover and bring to boil.
Lower heat and simmer all day.
Also great done in crockpot.
Great when served with cornbread and cherry salad.
Serves as many as you want!
I make a stock pot full and freeze what is left.
Mix the flour, salt, and pepper and coat the venison with the mixture. Place into crockpot.
Add remaining ingredients and stir to mix.
Cover and cook on low for 8-10 hours or high for 4-5 hours.