rozen (thawed) venison for this recipe.
If using frozen venison, let it
Blend cream cheese, onion, ketchup and horseradish until well mixed.
Fold in salmon and mix well.
Serve with Pepperidge Farm sesame snack sticks.
In blender container at medium speed, blend cottage cheese until smooth; spoon into small bowl. Stir in parsley, onion, dill and chives. Cover and chill 1 hour or until serving time. Garnish with parsley sprig. Serve with Twigs sesame and cheese snack sticks. Makes about 2 cups.
ts, corn nuts, sesame sticks, potato sticks, and soy nuts in a
cheese crackers, popcorn, and pretzel sticks in a large roasting pan
Combine beans, hot sauce, ranch dressing, garlic, and oil in a food processor. Pulse, adding water as necessary to improve consistency until desired consistency is reached, 8 to 10 pulses.
Top with crumbled blue cheese and a drizzle of more hot sauce. Serve with Snack Factory(R) Pretzel Crisps(R) and assorted vegetables for dipping.
Top with blue cheese and an optional drizzle of hot sauce. Serve with Snack Factory(R) Pretzel Crisps(R) and assorted veggie sticks like carrots and celery.
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.
heddar with mozzarella and the snack bites with turkey pepperoni for
Brown venison and garlic in oil.
Pour off drippings.
Stir in water, wine, tomato paste, brown sugar, cumin, salt, cinnamon sticks and bay leaves.
Cover tightly and cook slowly for 1 1/2 hours.
Add onions; continue cooking, covered, for 25 minutes. Stir in raisins and cook 5 minutes.
Remove from heat and discard cinnamon sticks and bay leaves.
Serve over noodles or orzo. Makes 8 servings.
nch thick slices.
Brown venison very slightly in iron \"spider
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.
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.
Mix at room temperature egg yolks, sugar, milk, vanilla extract in big pot and simmer over low flame to melt sugar, mixing continuously.
Add Coco Lopez and continue to mix for about 15 minutes on low flame.
Add Rum and cinnamon sticks with water.
Mix everything on low flame for about 20 minutes.
Let cool and serve.
** Use whisk for a smoother consistency ** if desired.
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.
Heat the oven to 300\u00b0.
Mix the cereal and pretzel sticks in an ungreased rectangular pan (13 x 9 x 2-inch).
Stir the margarine and Worcestershire sauce in a bowl.
Pour over the cereal mixture.
Stir until the cereal is evenly coated.
Bake, uncovered, 25 minutes, stirring several times.
Stir in the raisins.
Cool.
Store in an airtight container.
Makes about 8 cups of snack.
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.