Fry chop meat and onion in pot and drain fat.
Put in all ingredients and cook on a low flame for about 1 to 2 hours.
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.
Season the venison with salt and pepper.
Place venison roast in crock-pot.
Season with seasoned salt. Cook on high for 4 hours.
Switch to low and cook overnight. Remove roast.
Dispose of liquid.
Cool meat.
When cool, chop meat fine and add enough sauce to moisten meat.
Heat meat again and serve on buns.
Boil venison until it flakes off the bone.
Chop meat into fine pieces.
Place in baking pan.
Mix sauce ingredients.
Baste meat often during baking process.
Bake for 1 hour at 200\u00b0.
Chop meat and vegetables.
Season and brown meat in a coated large pot
Place meat, onions, garlic, vinegar, Worcestershire sauce, and seasonings in crock pot. Cook on high for 1-2 hours until meat is cooked.
Cook bacon and crumble or chop. Add bacon, ketchup, molasses and brown sugar.
Turn crock pot on low and heat for the rest of the day.
Serve over rice, potatoes or toast.
Cook venison in butter (do not brown). Add onion, celery, molasses and soy sauce. Cook 5 minutes. Drain sprouts.
Reserve juice.
Mix starch and bean juice and slowly add to meat.
Mix and cook until thick.
Add bean sprouts.
Heat and serve over rice or noodles.
Brown the venison cubes in the oil in a heavy skillet.
Add the rest of the ingredients and season to taste, cover and simmer for 2 1/2 hours.
Thicken the liquid with a little flour.
Serve over buttered noodles.
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.
Wash and pat dry meat dry.
Mix ingredients together
an or dutch oven: Brown venison in olive oil. Do not
Coat beef stew meat (or venison stew meat) with flour.
In a
he venison to the empty side of the skillet. Season the meat
Cut stew meat into 1\" pieces.
Dredge meat in flour.
Brown meat in oil with onion.
Transfer meat & onion to crock pot.
Add garlic, spices, wine and crushed tomatoes.
Cook on low for 4-5 hours.
30 minutes before serving add sour cream.
Boil noodles according to package directions.
Serve over noodles.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside. Brown stew meat in bacon grease for flavor.
Put onion, sugar, vinegar, cumin, chili powder, garlic, mustard, ketchup, salt and pepper in slow cooker and mix well. Add bacon and venison and stir together.
Cook for a minimum of 8 hours on Low setting. Use a fork to separate the meat into a thick and yummy Sloppy Joe-style barbecue.
Pound venison flat, and cut into 1 inch strips; place in a large bowl. Pour in Worcestershire sauce and beer. Cover, and refrigerate for 1 hour or more.
In a shallow bowl, combine flour, onion salt and garlic powder. Drag soaked meat through the flour mixture. Heat oil in a large heavy skillet, and fry meat until golden brown.
Salt and pepper venison cubes.
Brown lightly in 2 tablespoons butter or oil.
Remember to remove as much fat as possible from the meat.
Place celery and onions in a crock-pot.
Add browned meat and other ingredients.
Cover and cook on low for 7 to 12 hours or on high for 4 to 6 hours.
Stir occasionally.
Serve over rice or buttered noodles.
Place venison chops in a bowl or
little spice), toss the venison until covered with flour.