years.
Note: A hot-water bath is not adequate
Combine venison, hot water and onion in a
Preheat oven to 450\u00b0.
Wrap bread sticks with bacon strips in peppermint-stripe fashion.
Roll in cheese and bake until golden brown.
Use any hot roll recipe.
Add a little flour to make dough stiff.
After shaping, let rise not quite double.
Bake 30 minutes in a 275\u00b0 oven.
Cool and store in airtight bags.
Can store in refrigerator for up to 2 weeks.
Bake at 425\u00b0 for 5 to 7 minutes.
Just before serving your favorite hot chile recipe, add one square of chocolate for each quart of finished chile.
Stir vigorously (it will rise).
No one will guess that the distinctly Mexican flavor is chocolate.
For hot sticks, mix butter with taco mix.
Combine meat, onion and garlic in a large skillet.
Cook until meat is light brown.
Add remaining ingredients (except for beans) and bring to a boil.
Reduce heat and simmer 1 hour.
Add beans (as many as desired) and heat until hot.
Recipe may be halved. Serve with grated cheese, lettuce and sour cream.
Good with Mexican corn bread.
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.
Marinate the venison in the wine, carrots, onion,
ogether then rub into the venison. Lay the bacon slices on
n medium/high heat. Add Venison and Jimmy Dean sausage immediately
owl, whisk together the flour, hot chocolate mix, salt and baking
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.
riddle pan until smoking hot. Put the venison on the griddle to
Cook bacon till crisp; drain, reserve 2 - Tablespoon drippings;
Crumble bacon set aside
Coat Venison with Flour
Brown Venison, half at a time, in hot drippings; drain off any fat.
Add un-drained Tomatoes, Beer, Onion, Bullion, Sugar, Thyme, Black and Red Pepper, Parsley, Rosemary, and Garlic.
Bring to a boil, reduce heat; cover and simmer 1 1/2 hours.
Add carrots, Turnips and Celery, cover; simmer 1/2 hour more.
Stir in frozen Peas; cook 5 - minutes more.
Stir in Bacon, spoon into serving bowls.
Defrost venison over night in cola.
ooking; Tastes best with fresh Venison tenderloins, same day type of
ilk and the hot pepper sauce. Pound the venison steaks with a
ars thoroughly with soap and hot water, place them in the
ound saddle of venison.
If saddle of venison is not available