ool.
Put the ground venison, sausage, eggs, salt, pepper, parsley
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.
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
ogether then rub into the venison. Lay the bacon slices on
ntil tender.
Put the venison in a roasting pan and
Layer first 14 ingredients in an electric slow cooker.
Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture. Heat oil in a large nonstick skillet over medium-high heat; add venison. Cook 4 minutes or until browned on all sides, turning frequently. Add venison to slow cooker. Pour beer and broth over venison. Cover and cook on low for 7 1/2 hours or until meat is tender. Discard bay leaf.
Yield: 6 servings (each about 1 1/4 cups).
easpoon olive oil.
Pat venison dry with a paper towel
Season the venison with plenty of pepper and
Season the venison with plenty of black pepper
o 350\u00b0F. Season the venison with salt and pepper. Heat