Preheat oven to 400\u00b0.
Place neck in a roasting pan.
Add 1 1/2 inches of water into pan.
Add sliced onion and garlic. Cover.
Cook for 1 hour, then reduce heat to 350\u00b0.
Continue to cook for 4 to 6 hours, adding water if necessary, until meat falls off the bone.
Serve on hamburger or deli rolls with mustard or horseradish sauce.
Soak roast in salt water overnight.
Rinse well.
Place venison neck in roasting pan, sprinkle roast with salt, pepper and garlic powder.
I use a lot of pepper and garlic.
Place tomato pieces and onions over roast and secure with toothpicks.
Pour tomato juice and wine over roast, lay bacon across the top, cover and bake at 325\u00b0 for approximately 3 to 4 hours or until meat falls off the bone.
About 1 1/2 hours before roast is done, add potatoes and carrots.
Don't forget to baste periodically.
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.
Simmer venison neck or roast in unsalted water until tender.
Cool and remove meat.
Run meat, suet, raisins and currents through meat grinder with a fine blade attached.
Combine all the ingredients.
Place in a roasting pan.
Stirring occasionally, cook at 325F until the apples are tender and mincemeat is hot.
Pack in hot pint jars and seal.
Place in hot water bath for 10 minutes.
Makes 10 pints.
Use 1 teaspoon salt and pepper per jar.
Cut meat into small chunks about an inch square (do not rinse in water).
Pack into quart jars to the neck of the jar.
Add salt and pepper to each quart.
(Do not add water.)
Put the lids on.
Put jars into canner and fill canner with cold water to the neck of the jars.
Bring to a boil and boil for 4 hours.
Add boiling water as needed in canner to keep at neck.
Boil the deer neck in enough water to keep
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.
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.
Salt, pepper and place tenderizer on a whole hindquarter (this will work as well with roast, neck, etc.).
Make a paste with hot water and onion soup mix.
Paint it over the quarter.
Sprinkle Worcestershire sauce over the entire quarter.
Place 1 cup of water in a large pan that can be covered.
Place quarter in pan and cover.
Place in 250\u00b0 oven for approximately 12 hours.
Cut in bite-size pieces and serve with barbecue sauce.
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,