Saute venison, onion, celery, green pepper and garlic in oil until onions are transparent.
Add tomatoes, sauce and seasonings. Simmer 30 minutes.
Add macaroni.
Mix well.
Pour into greased casserole dish and bake at 350\u00b0 for 40 minutes until bubbly.
In a heavy skillet or Dutch oven, brown venison in oil. Lower heat and add onions, garlic, tomato paste and red bell pepper. Continue cooking for 1 minute.
Stir in paprika, pepper, cumin, coriander, wine, and water. Cover and simmer on top of stove or in a moderately low overn (325 for 1 1/2 hours). Add more water if necessary to prevent sticking. Add cream, oregano and lemon juice; cook for 5 minutes.
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.
Cut venison into 1-inch cubes.
In large saucepan heat oil and brown meat.
Add onion soup mix and paprika blended with tomatoes.
Simmer, covered, stirring occasionally, 1 1/2 hours or until meat is tender.
Stir in flour and salt blended with water.
Bring to a boil, then simmer, stirring constantly, until sauce is thickened, about 5 minutes. Cook noodles according to package directions.
To serve, arrange goulash over noodles and garnish with parsley.
Makes about 6 servings.
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.
Mix all marinade ingredients together in a small measuring cup.
Place venison steaks in a large zip lock bag.
Pour marinade over steaks and seal bag.
Place bag in a flat casserole dish so that the steaks are in a single layer.
Refrigerate and marinate at least 4 hours, turning every half hour to marinate each side.
Drain marinade and grill steaks to desired doneness.
I double or triple this recipe for each addition package of steak. Any wild game steak can be used in this recipe.
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.
Brown meat in oil; stir constantly.
Add 1 cup wine and stir well.
Add onions, Tabasco, spices and seasonings.
Cook slowly, adding remaining wine.
May add water or stock juice.
Keep tightly covered and cook 4 to 5 hours, adding mushrooms last 1/2 hour.
Brown cubes of meat in bacon fat.
Add onion and other ingredients.
Simmer slowly over low heat or in crock-pot for 2 to 3 hours.
Serve over noodles or rice.
rozen (thawed) venison for this recipe.
If using frozen venison, let it
nto a bowl. Serve with goulash over the spaetzle.
Venison and/or beef work very well for this recipe-cheaper cuts and
Use your own favorite chili recipe but substitute half-inch cubes of venison for the meat in the chili.
Before putting venison into the chili, simmer it in enough water to cover for about 45 minutes or until tender.
You can use the broth as part of the liquid in the chili.
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