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.
Combine the potatoes, celery, onion, ham and water in a stockpot
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
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.
o 350 degrees.
Mix venison, onion, oats, steak sauce, and
o a boil. Add diced ham, then reduce heat to medium
Cut deli ham into cubes about 1 cm (or less)square. (My kids don't like the skin on the ham so I cut that off too).
Package cubed ham into bags with approximately 1-2 cups of ham in each bag.
Press out as much air as possible, label and freeze.
To serve, add ham cubes to your favourite recipes. Defrost in the microwave if necessary.
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.
Cut the venison into 2-inch squares.
Salt and pepper well. Brown venison in butter, slowly.
Add the onions and brown lightly. Add the ham, minced fine.
Add garlic, thyme and bay leaves, chopped fine.
Let them all brown a few minutes, then add the flour and brown.
Add the wine and simmer 5 minutes.
Add a quart of water and cover.
Cook 1 hour over low-medium heat.
Add lemon juice.
Cook this in a heavy pan until tender.
Serve on a heated platter with the gravy poured over the meat.
killet, melt butter; brown venison and ham over medium heat.
Add
Rinse venison roast in cold water.
Dry with paper towels. Rub the ham fat over all the roast.
Squeeze lemon juice over venison.
Slice onion into rings.
Separate and lay onion over top of roast.
Sprinkle with cayenne pepper and salt.
Pour the cup of water into roaster pan.
Cover with roaster lid.
Refrigerate overnight (12 hours).
Saute onion and garlic clove in butter.
Cook adding 2 cups of shredded Cheddar cheese just before serving.
I always add 1 slice of smoked ham to each of the recipes.
Both recipes freeze well!
Lightly pound the cubed venison just to break it down,
ackaging or netting from the ham. Trim away any excess fat
nd pepper.
Cover with ham slices and put on roasting
move the shank from your ham and package the Shank Meat
f the slow cooker. Place ham in the slow cooker. Place