Sprinkle meat with venison seasoning.
This can be purchased at Pineville Sport and Tackle.
Let stand 15 minutes.
Melt butter in heavy skillet or Dutch oven.
Saute onions and then remove.
Brown meat in saucepan and remove.
Add flour to pan and cook until browned.
Add beer and bring to a boil.
Return meat and onions to pan.
Cover and simmer gently for 1 1/2 hours or until tender. Excellent served over noodles.
oup.
Brown the ground venison in a skillet with the
iplock bag.
Place All seasoning in the bag.
Shake
Marinate the venison in the wine, carrots, onion,
ulled Venison: Heat dutch oven with olive oil.
Sprinkle BBQ seasoning
Cut venison into serving size piece while
killet over medium heat. Add venison; cook and stir until lightly
).
Season the venison with garlic, grill seasoning, and chili powder
iploc bag combine flour, cajun seasoning, pepper and paprika.
Put
oast with McCormick's steak seasoning, garlic powder, dill weed, chili
Slice the backstrap in half but not all the way through creating a butterflied style strip.
Fill backstrap with uncooked sausage down the full length of backstrap.
Shake your favorite seasoning all over the inside and outside of backstrap.
Fold the backstrap together sandwhiching the sausage in between. Take strips of bacon and wrap around the outside of backstrap and use toothpicks to pin it together.
Using your favorite wood chips to smoke. Keep your smoker between 160'-180' and slow smoke for 5-6 hour until done.
Combine seasoned salt, garlic salt, black pepper, cayenne pepper, and oregano to make the fajita seasoning. Sprinkle two teaspoons of the seasoning over the sliced venison. Mix well, cover, and refrigerate for 30 minutes.
Heat 2 tablespoons of oil in a heavy frying pan. Cook bell peppers and onion until starting to soften, then remove. Pour in remaining oil, then cook venison until browned. Return pepper mixture to the pan, season with remaining fajita seasoning, and reheat. Served with the warmed tortillas.
Heat the oil in skillet or deep fryer to 375 degrees F (190 degrees C).
In a bowl, mix the flour, Parmesan cheese, and Italian seasoning. Dip venison strips in egg, then in the flour mixture to evenly coat.
Fry coated venison strips in the hot oil until golden brown.
Melt the brown sugar in a saucepan over medium heat, and mix in the mustard. Serve as a dipping sauce with venison strips.
Mix all ingredients except venison.
Cut venison into 1/4 inch thick strips (easier if partially frozen).
Place venison in zip lock bag and add marinade.
Marinate 24 hours.
Dehydrate until meat bends but does not break (6-8 hours).
ith the Montreal steak seasoning. Pour over sliced venison and refrigerate overnight
t begins to smoke. Add venison and cook until well browned
skillet over medium heat, venison, onion, green pepper and mushrooms
In a skillet brown venison with half the onion and half the peppers.
Add half of your Worcestershire sauce and Montreal seasoning.
In a separate pan caramelize other half of onion and peppers. Add salt and pepper at this point.
Open hoagie rolls on a cookie sheet and place cheese in rolls.
Add hot venison and onion/pepper blend.
Place under broiler at 500 degrees until it begins to sizzle.
Remove from oven. Hit with remaining seasonings and serve.
oft.
Add in the venison and brown.
Add the
Mix to combine spices for the taco seasoning. Heat skillet on medium heat and add oil. Add turkey and cook over medium to medium high heat while breaking up the meat with a spatula. After 3-4 minutes add chopped garlic and taco seasoning.
Continue to cook until turkey is done.
Usually you will want to use half the taco seasoning from the above recipe and save the remaining for another taco night. For stronger taco flavor use more seasoning.
To prepare tacos, use leaf lettuce as a taco shell and add condiments as you choose.