Take a venison ham.
Slice several holes in the ham.
Plug each hole with a portion of a garlic clove, onion quarters and piece of green pepper.
This is best done by pushing the morsels in with the index finger.
Salt, pepper and garlic salt the ham.
(Try small sprinkle of red pepper or cayenne pepper if you dare.)
Place the ham in a baking bag.
Fill in around the ham with onions, carrots and potatoes.
Pour 2 cups of red wine over the venison ham and add flour.
Tie the bag.
Cook approximately 2 hours at 375\u00b0.
Cut
pockets
in venison and stuff with a paste made of garlic powder,
cayenne,
black\tpepper\tand
Worcestershire (amounts according to your taste).
Coat with liquid smoke and sprinkle with
desired seasonings.
Place on a microsafe rack in
a\tglass dish.
Cover and cook on High 15 minutes.
Place bacon
on venison
and cook 15 more minutes.\tRemove venison; sprinkle with salt and wrap in foil to retain heat.
Trim all fat from venison.
Partially freeze steak for
rozen (thawed) venison for this recipe.
If using frozen venison, let it
Slice venison and
pork into pieces about the size of the palm of your hand.
Remove all fat and sinew.
Wash meat well. Salt and pepper each slice and roll in flour. Fry in skillet in very hot oil until golden brown. Remove from skillet and put in large roasting pan with lid. Spread chopped onion on top of meat.
Pour excess oil out of skillet and use remaining drippings to make brown gravy.
Add a jar of gravy, if needed. Bake in a 300\u00b0 oven for 6 to 8 hours. Serve with rice.
Soak venison in salt and vinegar 5 or 6 hours or overnight. Rinse and put in roasting pan with 2 or 3 cups of water.
Salt and pepper to taste. Sprinkle 1 package onion soup mix over meat. Wrap entire meat in bacon and sprinkle other package of soup mix over the wrapped meat.
Cover with foil and bake at 350\u00b0 for 4 or 5 hours or until tender.
Wash and trim venison of any fat or cartilage.
Make a paste of the other ingredients.
Make 1 inch deep slits in the meat 2 inches apart all over meat and stuff each slot with paste.
br>Add remaining vegetables, seasonings, ham shank, drained beans, parmesan rind
o 350 degrees.
Mix venison, onion, oats, steak sauce, and
ightly crisped.
Season the venison with salt and pepper and
ixture. Place the boneless venison into the brine, cover and refrigerate.
his mixture all over the ham, coating the entire surface well
Brine ham: Bring all brining ingredients except ham to a boil in
coarsely chop the deli style ham. Set aside.
Spread approximately
Combine all brine ingredients and bring to a boil.
Cool.
Pour over roast(s) in a non-metal container.
Cover and refrigerate in brine for 4 - 5 days, shaking or turning daily.
Rinse WELL.
Cover with water and simmer 3 - 4 hours or until tender.
*Basically, cook as you would any corned brisket. I add vegetables for boiled dinner about the last 30 minutes or so of cooking time.
From an old recipe file of Winifred Loers Freund (Mrs. Ralph).
Remove the plastic and wash THE PICNIC HAM under cold water very, very well to get all the salt off.Remove the fat and brine.
Cut up the ham in large chunks place in crock pot along with the bone.
DO NOT ADD WATER. Cloves are optional! Cook on high for 6 hours and serve.
Combine wine, oil onions, garlic, black pepper, and rosemary in a large shallow dish, mixing well.
Add venison chops. Marinate in refrigerator for 3 to 12 hours, turning occasionally. Drain and discard the marinade.
Heat a large skillet sprayed with nonstick cooking spray over high heat.
Add the chops.
Sear the chops on both sides; reduce the heat.
Add the country ham.
Cook over medium-low heat until the ham is of desired doneness. Arrange the ham on warmed serving plates.
Top with venison chops.
Mix ingredients.
Do not add water.
Divide meat into three equal parts.
Rub mixture on each piece of meat for three days. Put in a jar or crock.
(Will make its own brine.)
Leave for one week to 10 days, depending on size of pieces.
Rinse off salt brine and hang to cure.
arge bowl, mix hash browns, ham, cream of potato soup, sour