br>2. Cut the heart in half lengthwise so that
Cut pocket in heart.
Remove extra fat and string from around top of heart.
Soak in cold, salt water for 15 minutes.
Wipe dry. Stuff heart with chopped onion and dressing using toothpicks, skewers or string to fasten opening.
Brown all sides of stuffed heart.
Add whole onion, salt and pepper.
Add water to Dutch oven and cook for 3 to 4 hours.
Slice heart thinly after removing dressing.
Bring broth to a boil.
Slowly add corn meal; stir constantly until mixture returns to a full boil.
Add salt.
Reduce heat; cover and cook slowly for 5 to 7 minutes.
Fry chopped venison (deer) liver and heart and onions in butter.
Stir frequently until venison (deer meat) is an even color.
Stir in corn meal. Pour mixture into a shallow baking pan and chill until it becomes firm.
Slice scrapple into 1/4-inch slices.
Roll in flour; fry in butter until golden brown.
Trim the heart and slice approximately 1/2 in thick.
Marinate in italian dressing overnight.
Grill to medium rare (usually about a minute or two per side.).
Mix all ingredients, except venison (deer meat) together and stir well. Place venison into mixture and let marinate for at least 6 hours. Place in dehydrator about 8 hours.
Cut venison into 1-inch cubes.
Mix all ingredients except venison.
Cut venison into 1/4 inch thick strips (easier if partially frozen).
Place venison in zip lock bag and add marinade.
Marinate 24 hours.
Dehydrate until meat bends but does not break (6-8 hours).
Soak deer cubes in 2 cups of milk or enough to cover meat overnight or at least 1 hour before cooking.
(Optional:
Or spread both sides with mustard just before deep frying.)
Mix flour and spices.
Shake in large storage bag.
Deep fry until at a \"float\" stage.
Take small pieces of deer meat and tenderize until very thin. Remove as much stringy fat as possible. Roll meat to about the size of a meat ball. Wrap with 1/2 slice of bacon, securing with toothpick. Combine other ingredients, any amount you need to cover for marinating. Let set at least overnight or 2 days if you want. Remove from marinade and grill. This can be seasoned if you desire. The seasoned pepper needs to be used sparingly, unless you want spicy taste.
Tenderize the venison with a tenderizing hammer.
Add onion, carrots, deer meat, pork, salt, sugar, and water to crock pot. Cook for 30 minutes.
Add cream of mushroom soup and cream of celery soup. Cook 3 1/2 to 4 hours.
Brown venison, until there is just a little tiny bit of pink still. This keeps the venison from getting tough, since it is super lean.
add to crock pot with all remaining ingredients.
cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
stir before serving, top with shredded cheddar or mexican cheese.
Cook bacon.
Brown deer meat, salt and pepper in grease.
Add crumbled bacon.
Add onion, bell pepper, Veg-All, Worcestershire sauce, hot sauce and celery.
Let cook until done.
Add brown gravy mix and beef stew seasoning after everything else is done.
Add cornstarch or flour if it is not thick enough.
You can use beef bouillon cubes instead of beef stew seasoning.
Makes a large pot. May be cooked in a crock-pot overnight.
Pressure cook the deer meat for 25 minutes.
Shred meat.
Add the onion, salt, pepper and barbecue sauce to taste.
Slow cook in crock stew cooker overnight or for 5 to 6 hours.
Stir occasionally.
Serve on buns with sweet Spanish onions and dill pickle slices.
Enjoy!
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.
oupy soy liquid.
Put Deer Loin in a cooking tray
Bring broth to a rapid boil and slowly add cornmeal. Stir constantly until mixture returns to a full boil. Add salt, reduce heat. Cover and cook slowly for 5 to 7 minutes.
Fry chopped deer liver, heart, and onions in butter, stirring frequently, until meat is an even color (5 to 7 minutes). Stir into cornmeal, pour mixture into a shallow baking pan and chill until it becomes firm.
Slice scrapple into 1/4-inch slices, roll in flour, and fry in butter until both sides are golden brown. Serves 4.
Cut venison into bite size bits.
Grind venison, bacon, and chicken breasts through
oft.
Add in the venison and brown.
Add the