In Dutch oven, mix all ingredients.
Add venison or other wild game; cover and refrigerate overnight.
Makes enough marinade for 5 pounds of meat.
Chop meat and vegetables.
Season and brown meat in a coated large pot along with the garlic and half of the chopped onion.
Add beef stock, Chili Powder,Salt, Pepper, and Paprika and bring to a boil. Reduce heat and simmer for 30 minutes, this will allow the meat to absorb the flavor of the spices. Stir as needed.
Stir in peppers, remaining onion, celery, and mushrooms. Simmer for another 30 minutes, stirring as needed, to allow the vegetables to absorb the flavor of the spices.
Add stewed tomatoes, green onions and cilantro and ...
Cut venison into serving-size pieces.
Tenderize on both sides; salt and pepper to taste and coat with flour.
Heat oil in skillet; brown venison on both sides.
Cut up onions and brown; add celery, if desired.
Add Worcestershire sauce, tomato sauce and tomatoes.
Cook, uncovered, until tender; add a little water, if necessary.
Cook noodles; drain.
Pour venison mixture over noodles and stir together.
or 30 minutes.
Add game meat, sausage, chicken, hot sauce
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 ingredients together in bowl just large enough to cover game with water.
Soak frozen or fresh game overnight in the refrigerator.
No need to stir marinade.
Use for red meat or game birds.
Soak the meat overnight in salted water.
Dry and roll in flour.
Saute in margarine until browned.
Remove the meat and spread with mustard on all sides.
Saute onion, carrots and mushrooms.
Add salt and pepper to taste; add the garlic powder and then stir in the sour cream over low heat.
Pour the resulting sauce over the meat and bake at 350\u00b0 about 1 hour or until the meat is tender.
Mix; pour over brisket or wild game.
Bake 3 hours at 350\u00b0.
(When cooking a hen or wild game, it takes longer to tenderize
Roll the meat in salted flour and saute in margarine until browned.
Add onion and green pepper; cook until softened.
Place contents in a deep baking dish, add the remaining ingredients and bake at 325\u00b0 for 2 hours or until meat is tender.
1. Combine all ingredients in a bowl. Pour over meat and cover. Marinate overnight for all wild game -- the longer the better!
Brown venison in skillet.
Add rest of ingredients and mix well.
Pour into 2-quart casserole dish.
Cover and bake in 350\u00b0 oven for 30 minutes.
Uncover and bake for 30 more minutes.
Add the mayonnaise, shallot, and wild game rub; gently mix.
Divide
Brown venison in skillet.
Add rest of ingredients and mix well.
Pour into 2 1/2 or 3 quart casserole dish, cover.
Bake in 350\u00b0 oven for 30 mins.
Uncover and bake for 30 more mins.
elps absorb some of the wild game flavor.)
Rub the outside
owl and mix in the game spice and rub into the
After cleaning wild game wash thoroughly in cold water.
Soak 4 to 5 hours in a solution of 1/2 cup salt, 1/4 cup baking soda and 6 quarts water, making sure meat is well covered.
You may soak another 4 to 5 hours in 1 cup vinegar to 6 quarts of water.
This takes the wild taste out.
A young deer has a stronger taste than squirrel or rabbit so when cooking use garlic, onions and/or a few potatoes.
Use your favorite seasonings on wild game.
he chops with blackberry game sauce.
--------Blackberry Game Sauce---------.
Place
Marinate the venison in the wine, carrots, onion,
lid, and simmer the wild rice until the kernels burst