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.
Let creamed cheese and liverwurst soften.
Mix liverwurst with beaters, add some onion dip, lemon jiuce and Worcestershire to taste.
Keep sampling until it tastes ok.
Put creamed cheese in another bowl, add onion dip to it, 1 Tbsp. at a time until you get a nice spreading consistency.
Put liverwurst spread in refrigerator while getting creamed cheese ready.
Spread creamed cheese tipping over top of liverwurst ball.
sprinkle with parsley, chives, green onions, crisp bacon, or whatever.
Serve on small slices of bread.
Combine liverwurst, pepper, hot sauce and onion.
Mix in wine until mixture is the consistency of a spread.
Spread on rye wafers.
Blend the liverwurst and sour cream until smooth and creamy (adding extra sour cream to get to your preferred texture)- a food processor works well for this.
Add all the other ingredients, mixing well, then place in serving bowl.
Optional: if you want to be really decadent, top it with crumbled bacon.
May be served at room temperature or chilled; makes about 1 3/4 cups of dip.
Dippers: cucumber, celery, bell pepper strips, radishes, cauliflower, asparagus, cocktail rye bread, lavasch crackers, Wasa, etc.
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.
egrees F.
Remove the liverwurst from its casing and place
n the cheese, arrange the liverwurst slices on the tomato, place
In medium bowl, combine liverwurst and sour cream, mashing liverwurst with a fork.
Stir in onion dip mix, steak sauce, and hot pepper sauce.
Serve with rye crackers or party rye bread.
Makes 2 cups.
rozen (thawed) venison for this recipe.
If using frozen venison, let it
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,
Mix onions and liverwurst.
I form into mound shape on serving dish and refrigerate until firm.
Mix cream cheese, Tabasco sauce and mayonnaise.
Spread cream cheese mixture over liverwurst mound and refrigerate.
Serve with crackers.