Put venison and onions in slow cooker.
Combine broth, worcestershire sauce, ketchup, curry powder, ginger, salt and pepper; pour over venison.
Cover and cook 3 to 3 1/2 hours. Combine cornstarch, sour cream and horseradish.
Stir into venison and cook 15 minutes or until thicken.
Yield 4 servings.
he oven to 400\u00b0F. Cook the potatoes and celery root
Cut venison into 1/2-inch serving size pieces. Dip in flour seasoned with salt and pepper. Heat butter in skillet. Brown meat quickly and evenly. Put venison in shallow pan and cover with venison marinade. Cook in slow oven (300\u00b0) until tender (about 2 hours). Watch and add water from time to time if necessary.
n a large saucepan, and cook over medium low heat until
175 degrees C).
Toss venison cubes with flour to coat
nd cilantro and stir.
Slow cook for 2-4 hours, stiring
Cook sausage in a large skillet
Heat cooking oil in large frying pan over medium heat.
Add onion and garlic; cook until onion is yellow.
Add venison and cook until browned.
In another skillet, melt butter over medium-high heat.
Add mushrooms and cook until they have absorbed the butter and just start to give it up.
Add to venison.
Stir in all other ingredients except flour and water.
Reduce heat to low and cook 2 hours.
Stir together flour and water.
Stir into venison and let cook 10 minutes or until sauce is thickened. Serve with noodles or rice.
owl; set aside.
Slice venison roast into serving size portions
. While squash is cooking, cook about 1 cup of rice
boil. Add spaghetti and cook for 3 to 5 minutes
edium-high heat. Add venison and cook until no longer pink, stirring
eat.
Add bacon and cook until crisp, about 5 minutes
oil. Add the pasta and cook until al dente, about 8
Cut the venison into half-inch strips. Heat the oil over high heat and add venison strips. Cook 2 minutes or until browned. Remove from the pan.
Add the plums, sage, and scallions and cook for two minutes.
Mix the cornstarch with the water and add to the pan.
Add the stock, Calvados, and jelly, and heat until thickened.
Return the venison, and heat gently to warm through.
(Can also be made with elk).
Fry suet in heavy kettle.
Add venison.
Cook, stirring, until browned.
Stir in remaining ingredients.
Add enough water to cover.
Cook slowly for 4 to 5 hours, stirring occasionally, adding water as needed for desired consistency.
Serve with pinto beans.
Freezes well.
Heat the oil in a large pot over medium-high heat. Add the ground venison and cook, stirring to crumble, until no longer pink. Mix in the celery and onion; cook and stir until tender. Season with red pepper flakes, garlic powder and chili powder. Cook and stir for a minute to intensify the flavors.
Pour in the tomatoes, tomato sauce, tequila and orange juice; simmer over low heat, uncovered, for 2 hours. After 2 hours, mix the beans into the chili and simmer for another 30 minutes.
boil. Add pasta and cook for 8 to 10 minutes
Finely chop onion and garlic, then lightly brown both in one tablespoon olive oil.
Add venison and cook until brown.
Stir in mushrooms, tomato sauce, tomato paste, tomato soup, oregano, basil and 1 teaspoon salt.
Let simmer gently for 2 hours.
During the last hour, cook lasagna noodles until tender and drain.
Beat egg slightly and add to thawed spinach; add 1 tablespoon olive oil, Ricotta (or cottage cheese), Parmesan cheese and 1 teaspoon salt; mix together well.
Melt butter in large saucepan.
Add the onions and cook at medium heat until transparent, hot brown; add the ground venison and cook until lightly brown.
(Break it up with a fork.)
Add the tomatoes, tomato paste, beer, salt, Tabasco and chili powder. Lower heat and simmer for 45 to 50 minutes.
If spaghetti is used, prepare according to the package directions and add during the last 15 minutes of cooking time.
Serves 8.