iced venison, turmeric, chili powder, garam masala, coriander seeds, cinnamon stick, garlic
Mix meat and remaining 8 ingredients together, well. Shape into 1 inch meatballs. In large frying pan, heat oil; brown meatballs and remove to drain.
In large pot heat chili sauce, jelly and hot sauce until jelly is melted. Add meatballs and stir to coat. Simmer on low heat 15-20 minutes. Makes about 9 dozen meatballs. Good on eggs noodles or as snack food.
Grind partially frozen venison meat and pork butt together
Place venison chops in a bowl or
Preheat oven to 350.
Remove all fat on venison.
Melt butter (saving 2 tbsp.) and add garlic powder and celery salt.
Put venison in oblong cake pan and pour melted seasoned butter and Maggi sauce over meat.
Bake uncovered for 30 minutes.
Turn while cooking.
While venison is baking, place reserve butter in a large skillet.
add cream cheese and mash with a spatula over medium heat for 20 minutes, or until mixture becomes a thick gravy.
Add wine and cook another 10 minutes.
Coat the venison chunks with the flour and
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,
br>Remove all fat on venison.
Melt butter (save 2
Sprinkle
garlic
salt\tand
lemon
juice
over venison steaks.
Let
marinate for 3 hours.
When ready to broil, heat an iron skillet until almost smoking.\tAdd 1/2 stick of butter which will
immediately brown.
Quickly put in steaks;
brown on one side.
Turn
and
brown
on other.\t(Serve on the rare side.) Place
steaks on warm plate.
Add to skillet drippings, Worcestershire
sauce,
catsup and water.
Bring to boil; then pour over steaks and serve.
Melt margarine in a large skillet.
Brown venison and drain. Cook egg noodles according to package directions.
Drain and set aside.
Saute onions and peppers in skillet.
Add browned venison, soup, milk and mushrooms and mix well.
Heat through.
Remove from heat.
Season to taste and stir in sour cream.
Mix well. Serve over noodles.
Soak venison for 2 hours in salt water and rinse.
In 12-inch pan, melt butter over medium heat.
Add onions and green pepper. Sprinkle entire layer lightly with salt and medium with pepper. Cook 5 minutes, turning occasionally.
Scrape vegetables into corner of pan.
Add pieces of venison.
Sprinkle medium with garlic and parsley.
Cook 3 to 4 minutes.
Turn meat over.
Add tomatoes.
Cook 2 minutes.
Add mushroom gravy.
Stir until it starts to boil.
Shut off heat.
Serve over rice with salad.
Keep warm.
For the venison, heat 1 tbsp oil in
ogether then rub into the venison. Lay the bacon slices on
ntil tender.
Put the venison in a roasting pan and
Layer first 14 ingredients in an electric slow cooker.
Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture. Heat oil in a large nonstick skillet over medium-high heat; add venison. Cook 4 minutes or until browned on all sides, turning frequently. Add venison to slow cooker. Pour beer and broth over venison. Cover and cook on low for 7 1/2 hours or until meat is tender. Discard bay leaf.
Yield: 6 servings (each about 1 1/4 cups).
In a large pitcher, pour bouillon through a sieve to avoid any fat globules (or use fat free bouillon). Combine all the ingredients except the vodka and jerky. You may want to add the Red Pepper Sauce 1 Tbsp at a time to adjust heat. Place ice into high-ball glasses, add mixer and vodka, serve with a garnish of beef jerky or Slim Jim's (cut length to fit above glass for use as a swizzle stick). You can substitute jerky with a celery stalk (less expensive). Keep a bottle of Tabasco nearby to add more kick as needed. Shout \"YeeHaw\" and enjoy.
easpoon olive oil.
Pat venison dry with a paper towel