In a skillet brown venison with half the onion and half the peppers.
Add half of your Worcestershire sauce and Montreal seasoning.
In a separate pan caramelize other half of onion and peppers. Add salt and pepper at this point.
Open hoagie rolls on a cookie sheet and place cheese in rolls.
Add hot venison and onion/pepper blend.
Place under broiler at 500 degrees until it begins to sizzle.
Remove from oven. Hit with remaining seasonings and serve.
Combine venison, ground beef and onion in a Dutch oven.
Cook until meat is browned, stirring to crumble beef.
Drain off pan drippings.
Stir in beans, tomato sauce, tomato paste, water and chili powder.
Bring to boil.
Reduce heat, cover and simmer 1 1/2 hours or until venison is tender, adding more water as needed. Yields about 7 cups.
About 2 hours before serving, cook onion in skillet over medium heat
in butter.
Add celery and cook until tender, about 5 minutes.
In a large bowl, beat eggs slightly and stir in bread crumbs, milk, salt and thyme leaves.
Add venison, ground beef and onion mixture.
Mix well.
Spoon mixture into a 9 x 5-inch loaf pan.
Bake meat loaf in oven at 350\u00b0 for 1 1/2 hours.
Pour off pan juices.
Serve hot or cold.
Makes 10 servings, about 215 calories per serving.
Saute onions and garlic in oil until colored.
Add venison and rest of ingredients.
Blend.
Simmer for 45 minutes to 1 hour.
Add more beer if it gets too dry.
Cook until it is well thickened and rich in flavor.
Serve with pinto or kidney beans and rice.
In an 8-inch skillet, over medium heat in hot butter, cook onion and celery until tender (about 5 minutes).
Meanwhile, in large bowl, beat eggs slightly.
Stir in bread crumbs, milk, salt and thyme leaves.
Add venison, ground beef and onion mixture. Mix well.
Spoon mixture into a 9 x 5-inch loaf pan.
Bake meat loaf in oven at 350\u00b0 for 1 1/2 hours.
Pour off pan juice.
Serve hot or cold.
Makes 10 servings.
Cook beans in crock-pot until almost done.
Saute venison and onions.
Add chili powder, cumin powder, garlic salt, salt and pepper, all to taste.
Pour meat mixture into beans.
Pour tomato juice over this.
Let cook overnight or all day. Serve with corn bread muffins.
1. Break bread into small pieces and place in bowl. Pour beer over bread.
2. Once the beer is soaked up in the bread, add ground
meat, onion, sage, salt, and pepper. Mix well.
3. Form into patties and refrigerate 1 hour to allow
flavors to blend. Grill until done.
Brown venison and put in 18-quart roaster. Add other ingredients and mix well. Simmer for 4 to 6 hours.
In a large bowl, lightly beat eggs; add tomato sauce, onion, crumbs, salt and pepper. Add venison and mix well. Press into an ungreased loaf pan.
ven to 300\u00b0F. Uncover venison and lightly brush surface. Roll
Grind venison through the medium plate of
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
ntil smoking hot. Put the venison on the griddle to sear
ushroom soup.
Brown the ground venison in a skillet with the
cook rice according to its directions.
preheat oven to 350 degrees.
pour oil in to dutch oven or large cast iron skillet, and bring the heat up to frying.
combine venison, onion and green pepper and saute' until venison is brown and vegetables tender.
add tomatoes, rice, salt, pepper and chili powder.
let it heat up all the way.
bake for 1 hour.
Trim the fat from the venison and cut into serving sizes,
killet over medium heat. Add venison; cook and stir until lightly
Put venison through meat grinder. Mix all spices and ground pork with the ground venison thoroughly by hand. Package in 1 lb packages and vacuum seal.
Arrange the onions, carrots, and mushrooms in the bottom of the slow cooker. Rub the venison rump roast with garlic, black pepper, and salt (if using), then place on top of the vegetables. Mix the cream of mushroom soup, beef broth, water, and onion gravy mix in a bowl until gravy mix is dissolved; pour soup mixture over the roast.
Cook on HIGH setting until roast is very tender, 8 to 10 hours. Slice roast before serving with gravy and vegetables over top hot cooked mashe potatoes.