------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Deer Jerky McDermott Categories: Wildgame Venison Servings: 1 1 x deer, sliced 1/8" thick 2 T hickory smoked salt 1 T garlic salt 2 T monosodium glutamate 4 T seasoned pepper 2/3 c soy sauce 1/3 c Worcester sauce smoked 1 x tabasco sauce to taste Sprinkle meat with dry mixture, both sides. Drape on oven racks without touching while oven heats to 200 degrees. Place in oven with door open 2-3 inches. After one hour, baste with sauce, repeating every half-hour for the remaining two hours at 200 degrees. Now drop oven to 170 degrees and finish meat in 45 to 90 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Magnum Deer Chili Categories: Wildgame Venison Servings: 1 2 lb deer, or other game, ground 40 oz red kidney beans, can 46 oz V-8 juice, can 3 oz jalapeno peppers 1 T sugar 1 T chili powder 1 T cumin 1 1/2 T onion, dry, minced 1/2 T garlic salt 1/2 T red pepper Brown meat in a black iron pot over medium-high heat. Drain jalapeno and chop. Drain kidney brans, rinse with cold water and drain again. After meat is brown, add all other ingredients and cook over medium heat for 4 hours. Add additional cumin, chili powder and red pepper to taste. Use caution with red pepper- it is easier to heat up with pepper than to cool off! ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Marinaded Deer Roast Categories: Wildgame Venison Servings: 1 8 lb deer roast (ham) 1/2 lb salt pork, cut in strips 1 c currant jelly 4 T flour 1 T brandy 4 c vinegar 4 c water 1 T salt 1 T red pepper 1 T pepper, black 3 ea garlic clove, minced 3 ea bay leaves 1 t cloves 1 t allspice 1 t thyme Mix all ingredients after brandy into marinade. Pour over roast and soak for at least 6-8 hours, turning several times. Before roasting punch several holes in the roast with a sharp knife. Insert salt pork with additional garlic, cloves. Cook at 325-350 degrees for 20-25 minutes per pound. Baste frequently with drippings and marinade. When tender, remove meat and keep warm while making gravy. GRAVY: In the roasting pan slowly melt 1 C currant jelly with drippings and marinade. Add flour mixed with water to thicken. When gravy is desired consistency, add 1 Tbsp brandy, stir well and serve. Suggestions: Use muscadine jelly for better tasting gravy. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Deer Jerky Marinade Categories: Wildgame Venison Sauces Servings: 1 3 lb deer meat, thinly sliced 3/4 c wine, dry 1/3 c lemon juice 1/4 c onion, minced 1/4 c brown sugar 2 t liquid smoke 1 t seasoned salt 1/4 t pepper 3 ea bay leaves Marinade deer meat for 24 hours in the marinade mixture, covered, in a cold part of the refrigerator. Turn meat several times. Remove meat, spreading out to bring to room temp. Place on greased racks in a smoker and smoke at a low heat (160-190 degrees) for 5 to 7 hours, until meat becomes slightly translucent and darkly red, near black. Store in plastic bags in refrigerator. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Venison Benison Categories: Wildgame, Venison, Barbecue Servings: 1 1 ea deer fillet, med size 2 T butter, melted 1 T flour 2 T orange juice 1 ea bay leaf 1/2 lb mushrooms, chopped 2 T butter, cold 1 x salt & pepper to taste Mix melted butter with chopped mushrooms and cook for about five minutes. Stir, add flour and brown. Add orange juice, salt and pepper and bay leaf. Cover and simmer until sauce is creamy. Rub fillet with 2 Tbsp solid butter, sprinkle with pepper. Broil over very hot coals for 5 minutes per side. Place in a hot broiling plate, sprinkle with salt, add mushroom-orange juice sauce and cook until done to your desire, basting while it cooks. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Smoked Deer Ham I Categories: Wildgame Venison Servings: 1 1 ea deer ham, 8-10 lb 3 T red pepper 1/2 c salt 1/4 c vinegar 4 T pepper, black Wash ham carefully and trim away fat or cartilage. Make small slits in meat with sharpe knife about 2 in. apart and 1 in. deep, all over the roast. Make a paste of the ingredients and stuff each cut slit with a small teaspoon of seasoning paste. Rub remaining seasoning over outside of roast. Seal tight in a container and refrigerate for 24 - 48 hours, turning over 2 or 3 times. When ready to cook, place on spit over coals and smoke approximately 4 - 5 hours. When done, wrap in foil and keep very warm till serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Deer Sausage I Categories: Wildgame Venison Servings: 1 10 lb deer meat, lean 10 lb pork, fresh, lean 3 oz water 1 oz pepper, black 3/4 oz ginger, ground 1 1/4 oz nutmeg 1/2 oz allspice 1/2 oz paprika 2 t garlic powder 12 oz salt 1/2 lb dried milk 2 1/2 t liquid smoke Grind together the two meats, mix thoroughly. Add measured water. Mix spices thoroughly and mix well into meat mixture. If sausage is to be smoked, omit the liquid smoke. You may stuff sausage into casings, making 6-8" links, or make into patties for freezing. To cook, place in a frying pan with a cover, adding water to the 1/3 mark on the sausage. Boil for 15 minutes covered, then remove. Drain most of the fat from the pan; replace sausage and brown. Make gravy in pan after sausage done. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Brunswick Stew Categories: Wildgame Venison Stews Servings: 1 2 ea rabbits 4 ea squirrels 2 lb venison 4 ea onions, med, diced & sauteed 4 ea potatoes, diced 8 c broth (from parboil) 1/2 c butter 8 oz cream style corn 16 oz lima/butter beans, can 2 cn tomatoes 1 cn okra (if available) 2 T Worcestershire sauce 2 ea bay leaves 2 t salt 1 t peppercorns 1 t red pepper, dried Parboil rabbits or squirrels; remove meat from bones. Save broth. Cut venison into chunks, flour, and brown. Add all ingredients to a large pot and simmer slowly for about an hour with the pot covered. When meats are tender, check if seasoning adjustment is needed. Add water to thin if required. Serve in soup bowls. A dash or two of tabasco can be substituted for the red pepper. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Venison Ragout with Onions Categories: Wildgame Venison Servings: 1 2 lb deer neck and shank 24 ea pearl onions 1 1/2 ea onion, chopped 1 lb fresh mushrooms, chopped 1 T tomato sauce 3 T wine, sherry or port 2 c beef stock 2 c wine, dry red 3 T flour 1/4 t salt 2 T butter Cut meat from bones into chunks about 3/4". Heat 1/4 stick of butter in a large steel or aluminum pot. Add 1 tsp olive oil to retard burning. Brown deer chunks until well-seared, then add sherry or port and cook for 10 minutes more. Remove from pot and set aside. To the liquid remaining in the pan add pearl or chopped onion and brown until golden. Add tomato paste, stirring in well. Add flour and stir into mixture. Return deer to pot, adding stock. Add 1/3 the red wine, bring to a boil, then simmer for 3 hours or until tender, adding wine by 1/3 until used up. Add mushrooms 30 minutes before serving. Serve over buttered noodles or rice. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Deer and Barley Soup Categories: Wildgame Venison Soups Servings: 1 2 ea deer shanks (or equal) 1 c barley, pearl 1 c peas, green split 2 ea onions, chopped 2 ea garlic clove, finely chopped 1 ea bell pepper, seeded, chopped 14 c beef or chicken stock 4 T butter 1 T salt 1/4 t pepper Brown garlic, onion and pepper in butter. Add deer, cut into 1" pieces, and brown lightly. Add stock and remaining ingredients and bring to a boil. Cover and simmer for 2-3 hours, until meat is tender. Season according to taste. Shank took 3 hours to become tender. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Deer Sausage Peperone Categories: Wildgame Venison Servings: 1 5 lb deer, ground 5 lb pork butt, ground 1 lb pork fat, ground 2 1/2 oz sausage seasoning SEASONING: Dan-Dee Seasoning Metairie Louisiana Mix ground meats with seasoning and form into patties 3" in diameter, 3/8 " to 1/2 " thick. Place patties on squares of waxed paper, four high, and place six squares in a plastic zip-loc bag and freeze. Recipe makes 78 patties when 5-5-1 pounds of meat used. IMPROVE by using smoked sow belly (Kroger, bacon department) instead of fat pork, This gives smoked flavor to sausage. Makes a very lean sausage which needs water to cook. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Deer Soup Stock Categories: Wildgame Venison Soups Servings: 1 2 ea deer bones, cracked, large 1/8 t nutmeg 1/16 t mace 12 ea peppercorns, green, crushed 8 c water 1/4 t smoked salt Crack deer bones after removing from meat (large ham bone & pelvic bones, etc). Place in large stew pot, add seasonings. Bring to a boil, then cover and simmer for three hours. Strain stock through tea strainer, then through cloth to remove any particles. Allow to cool, then skim off any fat which accumulates. Use as base for soup or stew. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Charlie's Deer Stew Categories: Wildgame Venison Servings: 1 3 ea venison (to 4 lb) 1 x flour 3 T bacon fat 1 1/2 c hot water 1 c wine, dry red 1 t mixed thyme, basil, marjoram 1 t dried parsley 1 ea onion, large 1 1/2 t salt 1/2 t coarse red pepper 3 ea carrots, scraped/quartered 3 ea potatoes, scraped/quartered Remove sinews and bones from deer; cut meat into bite sized pieces & roll in flour. Brown in bacon fat, wine, herbs, onions, salt and pepper. Cover pot and and bring to a boil. Lower heat and simmer two hours. Add carrots & potatoes. Cover and simmer 1 hour, adding more hot water if needed. When meat is tender and vegetables done, serve hot with french bread. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Venison Ham Categories: Wildgame Venison Servings: 1 2 T flour 2 T vegetable oil 3 c water, hot 2 ea onions, large, chop coarse 9 oz mustard pickles 3 T vinegar 3 T pancake syrup 4 T Worcestershire sauce 12 oz chili sauce 1 x cayenne pepper (to taste) 1 x salt & pepper to taste 1 ea deer ham, large Combine flour and oil and cook over medium heat, stirring constantly, to make a roux. Add hot water gradually, stirring to blend. Place ham in roasting pan. Surround roast with onions, sprinkling some over top. Salt and pepper liberally. Pour roux over roast. Cover pan and bake one hour at 350 degrees. Make a sauce with remaining ingredients. Pour sauce over roast and bake three more hours, uncovered for the last hour. Slice and serve with gravy over rice. To decrease wild taste of deer, marinate in buttermilk overnight. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Venison Chili Categories: Wildgame Venison Servings: 1 3 T bacon drippings 2 lb deer meat, ground 2 ea onions, large, chopped 3 ea garlic clove, minced 2 ea bell peppers, chopped 2 lb tomatoes, can 16 oz tomato sauce 4 T chili powder, hot 1 t cumin, ground 1 t paprika 1 c water 32 oz beans, chili/kidney 1 x black pepper to taste Heat bacon drippings in heavy pot. Add meat and cook until slightly browned. Add onions, garlic, bell peppers and saute until limp. Add tomatoes, tomato sauce, chili powder, cumin, paprika, salt and pepper. Stir to blend. Add water and simmer about 30 minutes. Add beans and continue to cook about 30-45 min. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Herb Marinaded Deer Roast Categories: Wildgame Venison Servings: 1 1 ea deer roast 4 T peanut oil 1 ea onion, chopped 2 ea garlic clove, minced 4 T flour 1 c beef broth 1 ea tomato, peeled and chopped 1 t thyme 1 t tarragon 1 x salt & pepper to taste Cook deer over hot charcoal for 3-4 hours, basting often with the marinade, but reserving one cup for the sauce. Heat oil in a pan and add onion and garlic. Saute for 5 minutes and sprinkle on flour. Cook and stir over moderate heat for 15 minutes or until flour is brown. Stir in the broth and reserved cup of marinade and bring to a boil. Reduce heat. Add tomato and herbs. Simmer one hour. Correct seasonings. Serve with meat. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Deer Filet a'Tournedos Brennan Categories: Wildgame Venison Servings: 1 4 ea deer filets of loin 2 T butter 1 T flour 1/2 c mushroom juice 1/4 c wine, red 1/4 t Worcestershire sauce 1/4 t salt 1 x pepper, black, dash 1 ea tomato, ripe large 1/2 c mushrooms, sliced In a small saucepan melt butter and saute mushrooms. Add flour and cook slowly a few minutes until slightly browned. Stir in wine, juice and seasonings. Cook until thickened. USE large amount of charcoal, almost 2 layers, for rapid grilling. Hugg's Note: Add whole hickory nuts or pecans, in husks, to the grill to make an aromatic smoke. Won't flame before done. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Boiled Deer Ardennes Categories: Wildgame Venison Servings: 1 2 lb deer, lean 4 T flour 1 c brown vinegar 1 c water, cold 1 ea onion, small, chop fine 1/4 t cloves, ground 1/2 t ginger, ground 1/2 t salt 1/8 t pepper, black Cut deer into bite-size pieces. Boil chunks of deer in water seasoned well with salt and pepper. Remove and drain well. While boiling deer, make a gravy: Mix 4 Tbsp flour with cold water to make a thin paste. Place in saucepan or frying pan. Add all other ingredients, stirring well over medium heat until a smooth gravy is formed. Pour gravy over deer chunks immediately before serving. Time it and take great care that all is piping hot. VARIATION: Boil deer in seasoned broth by adding a small amount of any popular marinade or herb/seafood seasoning. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Deer Sausage II Categories: Wildgame Venison Servings: 1 2 lb bacon, smoked, unsliced 5 lb deer meat, lean 1 T sage, rubbed 1 T smoked salt Grind meats, blending together thoroughly with salt and sage. Smoke in links or cook in patties in a pan. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Barbequed Deer Ribs I Categories: Wildgame Venison Servings: 1 1 c catsup 1/4 c vinegar 1/4 c Worcestershire sauce 1 t salt 1 t pepper, black 2 t chili powder 1/4 t cayenne pepper 2 ea onions, finely chopped 1 1/2 c water Split washed ribs into spareribs. Cover with sauce, cover the pan and bake in a moderate oven (350) for an hour. Uncover and continue to bake for another 30 minutes. Turn during last half-hour several times, to brown. You pick your favorite barbeque sauce. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Boiled Deer Tongue Categories: Wildgame Venison Servings: 1 1 ea deer tongue 1 T salt 4 ea peppers, whole 3 ea bay leaves 2 ea cloves, whole Use ingredients above for one deer tongue, and add equal increase for each added tongue to cook. Wash the tongue(s) well and cover with water in a pot. Add spices and salt and simmer covered until tender. Remove from the water and peel off the outer covering, which is a modified 'skin' of sensory cells. Serve hot or cold with any of the myriad deer sauces listed here. You may spice it up to suit yourself during cooking. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Deer Sauce I Categories: Wildgame Venison Sauces Servings: 1 1/2 c jelly, currant or grape 4 T butter 1/2 t dried herbs Melt and blend in a sauce pan; serving in a gravy boat for individual use. Pick your favorite herbs, usually aromatic ones such as sage, cloves or allspice. Suggestions: USE muscadine jelly, a perfect taste to compliment deer. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Deer Sauce II Categories: Wildgame Venison Sauces Servings: 1 1/4 c marinade, strained 1 c jelly, strained 1 T lemon juice 1 ea ginger, powdered, pinch 2 T whiskey, Scotch/Bourbon Heat and blend thoroughly in a small sauce pan. Serve in a preheated gravy boat for individual use. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Deer Marinade I Categories: Wildgame Venison Sauces Servings: 1 2 c wine, claret or other red 2 c vinegar 1 t Worcestershire sauce 1 ea bay leaf 2 ea cloves, whole 1 x salt, pinch 4 cups of either wine or vinegar may be used in place of the combination. Marinade as short as two hours or up to 48 hours, depending on how you judge the tenderness and tastiness of your game. Save the marinade and use again or add to gravies and soups (sparingly). Hugg's Note: Hunt TROPHIES FOR THE POT (Spikes & Forkhorns). ADJUSTMENT: 12 crushed green peppercorns and a few black. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Deer Marinade II Categories: Wildgame Venison Sauces Servings: 1 2 c wine, dry 2 c vinegar, white 6 ea bay leaves 12 ea cloves, whole 1 T peppercorns, black, whole 1 ea onion, large, sliced Combine ingredients and place meat in a bowl. Pour marinade over meat and cover for from 2 hours to 48 hours (refrigerate if cooking is not planned same day). Turn meat several times. Save marinade as basting sauce, repeat use, gravy flavoring or soup additive. You should judge meat tenderness and flavor to decide how long to marinade. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Deer Marinade III Categories: Wildgame Venison Sauces Servings: 1 1 ea lemon, juice of 1/2 c vinegar, wine 1/4 t tarragon 2 ea onions, sliced 1 t chili powder 1/2 c water 2 t salt 2 ea bay leaves 1/4 t pepper, black 1/2 c tomato catsup 1 ea garlic clove, crushed Mix ingredients in a large bowl. Place meat therein and turn several times. Cover. Marinade for from 2 hours to 48 hours, dependent upon your assessment of tenderness and flavor. Save marinade for soups, gravies, or later use with another meat. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Deer Marinade IV Categories: Wildgame Venison Sauces Servings: 1 1 ea wine, dry white, bottle 1 c vinegar 1/2 c oil, any type 1 ea onion, large, sliced 2 ea carrots, large, sliced thin 4 ea shallots, chopped 3 ea parsley, chopped, sprigs 1 t salt 6 ea peppercorns, crushed 4 ea juniper berries 1/4 t thyme Place cutup and chopped vegetables around meat in a large bowl. Pour mixed liquids over it. Oil rises to the top and retains flavor of marinade. Use for 2 hours to 48 hours, dependent on how you assess the tenderness and flavor of the meat. Retain marinade liquid for soup base, gravies or reuse later. Keep meat in refrigerator if not cooking the same day. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Deer Marinade V Categories: Wildgame Venison Sauces Servings: 1 1 lb carrots, raw 1 lb onions, yellow 1/2 lb celery, incl. tops 8 c vinegar 4 c wine, red 1 T parsley, chopped 3 ea bay leaves 1 t thyme 1 t peppercorns, crushed 1 T allspice, whole 1 t salt Saute carrots, onions and celery, finely chopped, in 4 Tbsp fat. Don't cook so hot that vegetables become browned. Add remaining ingredients and boil then simmer, covered, for 1/2 hour. Allow to cool and you are ready to use. Cover the meat completely if possible. If not, turn every 1/2 hour while in marinade. Otherwise, if meat fully covered, turn about every 3 hours. Keep meat in marinade for from 2 hours to 48 hours depending on your assessment of the tenderness and flavor of the deer. Refrigerate if more than 8 hours. Keep marinade, strained, for gravy or soup flavoring. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Big Buck Steak I Categories: Wildgame Venison Servings: 1 1 ea round steak, 1-1/2 to 2 in. 6 T flour 1 cn mushroom soup 1 x salt & pepper to taste 2 T frying fat If you kill a big buck and know he will not be as tender as my spikehorns, cut a round steak about 2 inches thick, dredge in flour, let stand for an hour and then reflour the wet spots. Sear on both sides in a hot, lightly-greased skillet or black iron pot. Now pour the can of soup directly onto the center of the steak, then add enough hot water to cover the meat. Cover the pot or skillet, cook in a moderate (375) oven for about 2 hours or until tender. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Big Buck Steak II Categories: Wildgame Venison Servings: 1 1 ea round steak, 1-1/2 to 2 in. 1 x marinade, selected 1 T garlic butter 1 ea onion, finely chopped 1/2 t flour 2 T catsup 2 T olive oil 4 T water 1 x salt & pepper to taste 1 x paprika to taste Dry the marinaded steak and brush with melted garlic butter. Add salt and pepper. Sear on both sides in a little bacon fat, in a black iron pot. Add remaining ingredients and cover, cooking over moderate heat for an hour and a half or until tender. If water cooks down, add wine to replace. Full range of modification to this recipe include tomato sauce instead of catsup, more or different seasonings, added vegetables to cook. Spicier includes bay leaf, clove of garlic, dash of rosemary, thyme, basil or sage. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Fried Deer Heart Categories: Wildgame Venison Servings: 1 1 ea deer heart per person 6 T flour 8 T cracker crumbs 1/2 c milk 2 T bacon fat or oil 1 x salt & pepper to taste Slice deer heart thin, add salt and pepper. Roll in flour, dip in milk, and roll in cracker crumbs, and fry on both sides to golden brown. Eat now or add broth and simmer for 3 to 5 minutes. Drain and serve hot. Hearts can be washed and marinaded if desired. Recipe date: 01/15/87 ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Deer Heart and Kidney Stew Categories: Wildgame Venison Servings: 1 1 x heart and kidneys from deer 1 ea onion, minced 1 cn mushroom soup 1 c wine, red 4 c water 1 T butter or margarine 1 x salt & pepper to taste 1 x noodles, rice, saffron rice Boil heart and kidneys in lightly salted water to cover until tender. Cool and slice into bite-sized pieces. Saute onion in butter until transparent. Add remaining ingredients, including 1 cup of broth in which meat is boiled. Allow to simmer for about 15 minutes more. Serve over noodles or rice. ----------------------------------------------------------------------------- ---------- Recipe via Meal-Master (tm) v7.04 Title: Hungryman's Stew with Venison Categories: RaceNet, Venison, Stew Servings: 6 3 lb Venison 2 Onions, chopped 3 tb Worchestershire sauce 2 lb Potatoes 1 cn Green beans 1 cn Wax beans 1 cn Corn 1 lb Carrots, sliced 2 qt Water 2 ts Seasoned salt 1 ts Pepper 2 ts Oregano 2 ts Garlic powder 4 tb Cornstarch Cut venison into chunks. In a large stew pot, lightly brown venison with chopped onions and Worchestershire Sauce. Cut potatoes into cubes. Add potatoes, green beans, wax beans, corn, carrots, water, seasoned salt, pepper, oregano, and garlic powder. Bring mixture to a boil, then turn down to simmer. Stir often. Simmer 1/2 to 3 hours. For last 1/2 hour, take some juice from the stew pot, add cornstarch. Stir until dissolved. Add back into mixture. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Country Style Venison Stew Categories: RaceNet, Venison, Stews Servings: 6 1/2 lb Bacon or salt pork 2 lb Venison steak 4 tb Flour 6 c Water or beef stock 1 lg Tomato, chopped 2 md Carrots, sliced 2 md Stalks celery, sliced 2 md Potatoes,in 1" cubes 1 Dozen small white onions 1 tb Chopped parsley 1 c Fresh green peas Salt and pepper to taste Cut bacon into 1" cubes and saute in large saucepan until lightly browned. Remove and set aside. Cut venison into 1 1/2 or 2" pieces and brown over high heat in 4 T bacon or pork drippings. Stir in flour. Lower heat and let brown 2-3 mitutes, stirring several times. Add liquid and let it simmer 1 hour or more until venison begins to get tender, add more liquid as necessary. Add all the other ingredients, except peas, and continue to simmer to a thick stew. Simmer peas in a separate pan until done. Strain and spoon over or around stew when served. Great accompanied by buttered corn muffins and a salad. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Roast Venison with Wine Categories: RaceNet, Venison Servings: 1 7 1/2 lb Boned leg of venison roast 9 Bacon slices 1 ts Salt 1/4 ts Dried thyme leaves 1/4 ts Chopped onion 1 Clove garlic, minced 1/4 c Lemon juice 1 c Beef broth 1 c Burgundy wine Preheat oven to 500F. Arrange 6 bacon slices on inside surface of roast. Roll up and tie securely. Place 3 bacon slices across the top. Place roast on rack in shallow roasting pan. Sear in oven 15-20 minutes. Remove roast from oven. Lower temperature to 375F. Combine remaining ingredients. Pour over roast; cover with foil. Roast, basting occasionally with pan drippings 2 1/2 - 3 hours, or until meat is tender. Remove. Makes 15-20 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Crock Pot Venison Stew Categories: RaceNet, Venison, Stews Servings: 6 2 lb Venison cubes 1/2 c Chopped onion 3 Stalks celery, diced 1 tb Parsley, chopped 2 Cloves garlic, minced 1/2 c Dry red wine 1/2 c Water Salt and pepper to taste 1 c Tomato sauce Oregano 2 tb Oil Basil Brown meat in oil. Place celery and onion at the bottom of the crock pot. Add browned meat and remaining ingredients. Cook on low for 7-10 hours. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison Supreme Categories: RaceNet, Venison Servings: 4 7 sm Venison steaks 4 Stalks celery, chopped Salt and pepper 1 1/2 ts Garlic powder 1/2 c Oil 1 1/2 c Water 1 lb Pork sausage 1/2 c Parsley 2 lg Onions, chopped 1/2 c Green onion tops, chopped 1 Bell pepper, chopped 1 Red apple, peeled & chopped Season venison with salt and pepper. Brown in a large skillet in hot oil. Remove venison, and add pork sausage. Brown. Then add onion, bell pepper, celery and garlic powder. Cook until onions are clear. Return venison to pot and add water. Simmer until venison is tender, about 1 1/2 hours. Add parsley, green onion tops and apple. Cook for 10 more minutes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison-Bacon Rolls Categories: RaceNet, Venison Servings: 4 8 Venison steaks 3 Beef boullion cubes 8 Strips of bacon 2 c Boiling water Salt and pepper 1 tb Parsley 1 Garlic clove, minced 1/4 ts Marjoram 1 md Onion, chopped 1/4 ts Dry mustard Flour Pound steaks until thin enough to roll. Fry bacon strips until done but not crisp. Lay bacon on steaks. Sprinkle with salt, pepper, minced garlic and a few chunks of chopped onion. Roll steaks and dredge in flour. Brown in bacon grease. Remove and drain grease. Mix 2 boullion cubes with 2 cups boiling water. Stir until dissolved. Add parsley, marjoram, dry mustard and rest of onion. Pour into skillet and add the venison rolls. Simmer until tender, approximately 1 1/2 hours. Serve with the sauce. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Barbecueed Venison Categories: RaceNet, Venison, Barbecue Servings: 5 1 lb Venison, cut to thin slices Red pepper 1/3 c Cooking sake (rice wine) Other spices (optional) 1/3 c Vinegar Teriyaki sauce 1/3 c Soy sauce Marinate venison about 20 minutes in a marinade of sake, vinegar, soy sauce and spices. Use more vinegar if venison has a strong "Gamey" taste. Grill the slices of venison over a charcoal grill. A grill made of chicken wire mesh is fine in that the slices of meat will not fall down between the rods. Dip the cooked meat in teriyaki sauce if you prefer. Serve with rice. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Mustard Fried Venison Categories: RaceNet, Venison Servings: 5 6 Venison loin steaks or chops 2 tb Dijon style mustard Seasoned salt 1 ts Horseradish Pepper 1/4 c Olive oil Wash steaks, pat dry. Season with salt and pepper. Combine mustard and horseradish. Spread this mixture on each side of steaks, to cover. Fry in hot olive oil. Poke with fork and as soon as juices run clear, the steaks are done. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Deer Logs - With Cheese Categories: RaceNet, Venison Servings: 4 4 Venison steaks 1 ts Italian seasoning 1 c Ricotta cheese 1/2 ts Basil 1 c Mozzarella cheese 1 c Onion, diced 1/4 c Cream cheese 1 ts Lemon juice 1 1/2 ts Garlic Combine all ingredients except steaks. Spread mixture on steaks and roll up like a log. Insert toothpick to hold together. Place in covered greased pan. Bake at 300 degrees for 45 minutes. Serve. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison Steaks In Wine Categories: RaceNet, Venison Servings: 2 2 sm Venison steaks Garlic salt 1 tb Butter Basil Dash of fennel White cooking wine Melt butter in frying pan over medium heat. Put steaks in pan and add fennel, garlic salt and basil. Cook for 5 to 10 minutes or until done to your liking. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison Shanks In Wine Categories: RaceNet, Venison Servings: 4 4 Venison shanks 1/4 c Green onions, sliced Salt and pepper 1/4 c Fresh parsley, chopped 1 c Water combined with 3/4 cup 1 Garlic clove, minced Marsala or Madiera wine 1/4 ts Rosemary 1/2 lb Fresh mushrooms, sliced Season shanks with salt and pepper and place on a greased baking pan. Bake uncovered at 325 degrees for one hour or until browned, turning once. Pour off all fat, if any. Pour half the wine and water mixture over the shanks, cover, and bake for one hour or more. Sprinkle the shanks with the mushrooms, green onions and parsley. Combine the remaining wine and water with the garlic and rosemary and pour over the shanks, again cover and bake at 400 degrees for 30 minutes. Serve and spoon the sauce mixture over them. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Brush Creek Tenderloin Categories: RaceNet, Venison Servings: 3 1 lb Venison tenderloin steaks, 2 ts Worcestershire sauce Butterfly cut 1 cn 16 oz. whole stewed tomatoes 2 Slices of bacon -OPTIONAL- Dash of meat tenderizer 1 cn Red kidney beans (optional) Favorite breading mixture Salt, pepper and garlic 1/2 Onion, diced Powder 1/2 Green pepper, diced Beat steaks with mallet and sprinkle with meat tenderizer. Bread tenderized steaks with favorite mixture of breading. Fry 2 slices of bacon in skillet until they are crisp and crumble. Fry butterfly steaks for 16 to 20 minutes until done. Add diced onions, green pepper and Worcestershire sauce after meat has browned. Add stewed tomatoes to skillet along with kidney beans if desired. Add small amount of garlic powder and salt and pepper. Cook for 10 to 15 minutes covered. Stir as needed to prevent burning. Serve. Excellent over noodles or rice. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Baked Venison Steak Categories: RaceNet, Venison Servings: 5 3 lb Boneless venison steaks 2 cn Water 1/4 c Oil -ADDITIONAL- 1 md Onion, chopped Garlic salt 1 c Celery, thinly sliced Celery salt 1 c Mushrooms, sliced Pepper 2 cn Cream of mushroom soup Flour 1 cn Cheddar cheese soup Cut venison steaks 1/2 to 3/4-inch thick, cut in small sizes. Sprinkle the meat lightly with garlic salt, celery salt and pepper. Flour meat and brown on both sides in 1/4 cup oil. When meat is brown, place in baking dish or pan large enough to hold all items. Spread meat evenly over bottom of pan. Spread onion, celery and mushrooms over meat. In a separate dish or bowl, add cream of mushroom soup, cheese soup and water. Mix well and pour over meat and vegetables. Bake at 350F for 1 1/2 to 2 hours, or until the meat is tender. Serve with your favorite vegetable and salad. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Bow Bender Delight Categories: RaceNet, Venison Servings: 2 1 lb Venison loin 5 Dashes minced garlic 1 Bell pepper, chopped 1/4 c Water 1 White onion, chopped Salt and pepper, to taste 4 oz Mushrooms Cut loin into small steaks 1/4- to 1/2-inch thick. Brown in butter on high heat setting. Reduce heat. Add balance of ingredients and simmer for one hour. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Barbecue Venison Chops Categories: RaceNet, Venison, Barbecue Servings: 4 20 Venison chops 4 Pats of butter 6 oz Beer 2 oz Garlic 1 lg Onion, chopped Place aluminum foil on hot grill with sides foled up, so there is no runoff of juices. Place chops on foil. Add beer, chopped onion and butter. Sprinkle garlic salt on chops each time you turn them. When chops are done, remove foil from grill. Place chops back on grill and sprinkle with garlic salt each time you turn them until charcoal black. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison Brochettes Categories: RaceNet, Venison Servings: 6 6 Venison cutlets, 1/2-inch 8 oz Whipped cream cheese Thick 6 Slices bacon 6 Green onions, chopped Place the cutlet between waxed paper and pound it thin with a malet or flat side of a cleaver. It shuld be about 1/8-inch thick. Chop the green onions and mix them with the cream cheese. Spread the mixture over the cutlet and roll the cutlet up. Wrap a slice of the bacon around each one and place them in a baking pan seam side down. Bake at 350F for 30 minutes. Don't be concerned if some of the filling cooks out. Next, turn on the broiler to brown the bacon. This should only take a couple of minutes. Serve with a dry win and crusty Italian or French bread. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison Marinade Categories: RaceNet, Venison, Marinade, Barbecue Servings: 4 1 1/2 lb Venison, sliced or cubed 1 1/2 ts MSG 1/4 c Soy sauce 1/2 ts Pepper 1/2 c Water 3 tb Sugar Mix ingredients together. Pour over meat. Refrigerate at least 24 hours. Can marinate 3-4 days. Broil or barbecue. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Crab Apple Venison Roast Categories: RaceNet, Venison Servings: 6 5 lb Venison roast 1/2 c Lemon juice 1 ts Salt 1/4 tb Allspice 1 tb Pepper 1/2 c Butter 1/2 lb Bacon slices 1/2 c Crab apple jelly 1 c Orange juice Season roast with salt and pepper. Cover with bacon slices. Sear meat at 450F for 15 minutes. Reduce heat to 250F for another 15 minutes per pound of roast. Baste frequently with a blend of 1/2 cup orange juice and allspice. About 30 minutes before roast is done, remove bacon. Make glaze from butter, 1/2 cup orange juice and crab apple jelly. Continue basting meat with glaze, uncover until done. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cranberry-Venison Pot Roast Categories: RaceNet, Venison Servings: 7 4 lb Venison roast * 1/4 ts Powdered cloves 2 c Cranberry juice cocktail 1 Onion. sliced 2 tb Cooking oil -ADDITIONAL- 1 cn Whole cranberry sauce Flour for dredging 1 Garlic clove, minced Salt and pepper Marinate venison in cranberry juice for 4 hours. Save marinade. Dust meat with flour, salt and pepper. Brown well on all sides in hot oil in a heavy kettle. Add whole cranberry sauce, 1 cup marinade, garlic, powdered cloves, onion and cover. Simmer 3 1/2 hours or until tender. Skim fat from gravy. Thicken pan juices if needed. * Chuck or rump is best. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison Roast Sauce Categories: RaceNet, Venison, Sauces Servings: 5 4 lb Venison roast 1 tb Soy sauce 4 Carrots, diced 1/2 ts Pepper 4 Med. potatoes, diced 1/4 ts Salt 1 cn 8 oz tomatoes 1/4 c Honey 3 tb Brown sugar 1 ts Tobasco 1 tb Mustard 1/2 ts Onion powder 3 tb Worcestershire sauce 1/2 ts Garlic powder Place roast in foil-covered pan. Arrange cut carrots and potatoes. Combine remaining ingredients in a blender. Pour sauce over roast. Cover with foil and cook for three hours at 325F. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Stuffed Venison Neck Roast Categories: RaceNet, Venison Servings: 7 1 lg Venison neck 3 Eggs 1 1/2 Loaves of dried bread 2 Onions, chopped 1 ts Salt 2 ts Sage 1/2 ts Pepper Water Bone large neck. Leave open and salt and pepper well. Let stand for 1/2 hour to let salt and pepper work in. In large mixing bowl or pan, make dressing by breaking up dry bread, adding 1 teaspoon salt and 1/2 teaspoon pepper, eggs, chopped onions, enough water to moisten well. Add 2 teaspoons sage. Test to see if it is enough. Add more sage if needed. Lay neck roast in baking pan. Spread half of dresisng on it. Then roll it up like a jellyroll. Put remaining dressing around roast and cover. Bake at 350F for 2 1/2 hours. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison Roast Categories: RaceNet, Venison Servings: 3 1 lb Venison roast 1 tb Brandy 2/3 c Dry red wine -ADDITIONAL- 1/2 c Water Pepper 1 lg Onion, sliced Bay leaves 1 Garlic clove, sliced Thyme 1 c Currant jelly Mustard seed 1/2 c Sour cream Salt Marinate roast in mixture of wine, water, pepper, bay leaves, thyme, mustard seed and onion for 24 hours. After marinating, insert slices of garlic in roast. Rub roast with salt. Bake at 350F. Base with marinade drippings until roast is brown and tender. Place roast on hot platter. Add currant jelly, sour cream and brandy to drippings. Stir over high heat until mixture thickens. Garnish roast with orange strips or slices, and sliced pears. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Roast Venison Categories: RaceNet, Venison Servings: 10 7 lb Venison roast 1 ts Thyme 10 Larding strips 1 ts Rosemary 2 Thinly sliced garlic bows 2 1/2 c Beef stock 4 tb Flour Salt and pepper 1 Stick butter, softened Using a larding needle, poke the larding strips into the roast in about 10 places, 1 1/2 inches deep, following with a slice of garlic in each hole. If you don't have a larding needle you can put small squares of bacon or salt pork with a slice of garlic between on the meat top and bottom. Hold them in place with toothpicks. Mix salt and pepper with flour. Rub all meat surfaces with butter and dust with flour and herbs. Roast uncovered in roasting pan with 1/2 cup stock at 325F for about two hours. Venison should be served rare but not bloody, so figure on a little over 15 minutes per pound. You may turn the over to 400F the last 10 to12 minutes to brown the meat. Remove the meat from the pan,but keep it hot. Take the pan and mix in the remaining flour, stirring thoroughly. Place the pan over the heat to brown the flour and dredges. Stir in the stock and more water if necessary to make the gravy the desired thickness. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison & Sherry Categories: RaceNet, Venison Servings: 12 5 lb Venison roast 6 Beef bouillon cubes 1 tb Salt 2 tb Cornstarch 1 c Apple cider vinegar 1/2 c Water 2 tb Mixed pickling spices 1/2 c Cooking sherry 1/2 c Water -ADDTIONAL- 5 Strips bacon, cut in halves Salt and pepper 2 Med. onions, sliced Garlic salt 3 c Water Seasoned salt The night before roasting, place venison roast in a large pot and cover with water. Add 1 tablespoon salt, 1 cup apple cider vinegar and 2 tablespoons mixd pickling spices. Cover the pot and let stand overnight. (Roast can be frozen or thawed.) Preheat oven at 350F. Rinse off roast from the marinade pot and discard the rest of the marinade as this will no longer be needed. Place the roast in roaster and add 1/2 cup of water to the bottom. Moderately season with salt, pepper, garlic salt and seasoned salt. Lay cut strips of bacon over roast and sliced onions. Cook until tender. Roast usually takes about two hours or a little longer. When roast is done, remove and place on a platter, cover with foil and let cool. Save pan drippings. Leave onions and bacon strips in drippings for flavor. To make gravy, add to the pan drippings 3 cups of water and 6 beef boullion cubes. Bring drippings to a boil and dissolve the cubes stirring constantly. In a shaker, put 2 heaping tablespoons of cornstarch with 1/2 cup of water. Cap and shake until dissolved and milky. Reduce the heat on the already boiling drippings and slowly add to the pan drippings, stirring. Repeat the cornstarch step until desired thickness. Remove gravy from heat and add 1/2 cup of cooking sherry, blending with the gravy mixture. Slice the roast in thin to medium slices and return to the gravy and sherry mixture. You may add fresh sliced or canned mushrooms (drained) while making the gravy if desired. Serve over mashed potatoes, rice or noodles or make hot roast venison sandwiches with kaiser rolls or buns. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: San Gabriel Roast Venison Categories: RaceNet, Venison Servings: 6 5 lb Venison roast 1 Leek 1/2 c Oil 2 c Beef stock or bouillon 1/4 lb Salt pork, diced -ADDITIONAL- 2 Med. onions, chopped Sage 2 Garlic cloves, minced Garlic clove, sliced 1 Bay leaf Salt 3 Carrots Fresh ground pepper Rub meat with oil, sage and garlic. Sprinkle with salt and pepper. Cook salt pork over moderate heat until crisp and brown. Remove pork bits. Brown meat on all sides in hot fat. Reduce heat and add onions, garlic, bay leaf, carrots, leek and beef stock. Cover tightly until meat is tender, 2 1/2 to 3 hours. Place meat and vegetables on platter and thicken liquid as desired for gravy. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Crock Pot Venison Barbecue Categories: RaceNet, Venison, Stews, Barbecue Servings: 7 3 lb Venison stew meat Seasoning for meat 1 c Onion, diced 2 ts Seasoned salt 4 Garlic cloves, chopped 1 lb Seasoned bacon 1 c Red wine vinegar 2 c Catsup 1/2 c Worcestershire sauce 1/2 c Molasses 2 ts Lawrey's Natural Choice 1/2 c Brown sugar Place venison, onion, garlic, vinegar, Worcestershire sauce and seasoning in crock pot. Cook on high for 1 to 2 hours until meat is cooked. Cook bacon and crumble or chop. Add bacon, catsup, molasses and brown sugar. Turn crock pot on low and heat for the rest of the day. Serve over rice potatoes or toast. NOTE: Venison can be substituted with any red meat, just cut in 1-inch cubes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Mush And Venison Categories: RaceNet, Venison Servings: 6 12 oz Cubed venison 2 c Yellow corn meal 2 qt Water -ADDITIONAL- 1 tb Salt Bacon drippings Put meat in a frying pan and fry it with bacon fat. In a pot, add 2 quarts of water. Let boil and add salt. Add the corn meal, a cup at a time, into the pot and stir continously. Add the venison, stirring until thick. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Sage Of The Ozark's Venison Supper Categories: RaceNet, Venison Servings: 7 3 lb Venison stew meat 1 ts Paprika 4 c Water 1/2 c Flour 2 ts Parsley, chopped 1/2 c Red wine 1 c Catsup 1/2 lb Green beans, cut up 5 tb Bacon drippings Place the venison in a large pot and add water. Simmer for 75 minutes. Then drain 1/2 of the water out. Add remaining ingredients. Mix well. Simmer for 45 minutes. Stir frequently. Serve with hot corn bread. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison-Potato Stew Categories: RaceNet, Venison, Stews Servings: 8 3 1/2 lb Venison, cut in 1 1/2 inch 1/2 c Worcestershire sauce Cubes 1/4 c Pepper 1/2 c Flour 4 Beef bouillon cubes 1/2 c Salad oil 5 md Potatoes 1 c Garlic clove, minced 1 16 oz. bag carrots, cut up 3 c Water 1 10 oz package peas 1 ts Salt About 3 1/2 hours before serving, coat meat with flour and brown in oil. Remove from pan. Add onions and garlic. Cook until tender. Gradually stir in water, salt, Worcestershire sauce, pepper and bouillon. Return meat. Simmer 2 1/2 hours. Add potatoes and carrots. Simmer 20 minutes. Stir in peas. Cover. Simmer 6 to 10 minutes until vegetables are tender. Add a little flour and water to thicken if you like your stew thick. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Potato-Carrot Venison Stew Categories: RaceNet, Venison, Stews Servings: 5 2 lb Venison, cubed 1 Bay leaf 1/4 c Flour 3 c Water 1 ts Salt 2 c Fresh mushrooms 1/4 ts Pepper 4 Potatoes, quartered 3 tb Oil 4 Carrots, cut up 2 ts Beef bouillon 2 tb Flour 2 Onions, cut up 1 1/4 c Water 1 Stalk celery, diced In large bowl, coat meat with flour, salt and pepper. In large pot, brown meat in oil. Add bouillon, onions, celery, bay leaf and 3 cups water. Simmer covered for 1 1/2 hours, or until venison is tender. Remove bay leaf. Add mushrooms, potatoes and carrots. Cover and continue cooking until vegetables are tender, about 30 to 45 minutes. Combine 2 tablespoons flour and 1/4 cup water. Stir into stew juices. Heat until thick. Stir constantly. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Canned Smoke and Sour Venison Stew Categories: RaceNet, Venison, Stews Servings: 5 1 c Venison stew meat 1 Beef bouillon cube 1/2 c Lima beans 1 c Potatoes, diced 1/2 c String beans 1/2 ts Salt 1/2 c Carrots, sliced 1/2 ts Worcestershire sauce 1/2 c Celery, sliced 1/8 c Sour wine 2 tb Onion, chopped 1 tb Drake's crispy fry mix 1/2 ts Garlic, sliced Warm water 2 tb Home cured venison ham Pack raw ingredients in quart jar in above order to within one inch of top, 2 sm Cans jalapeno peppers Serves many people. Spray crockpot with Pam and turn it on high. Cube cheese, add to crockpot and cover. This will melt quicker. Brown meat in fry pan. Drain off grease. When cheese is melted, add meat and peppers to crockpot. Mix well. Reduce heat if needed, add a few drops of red hot sauce to taste. Leave covered and on low until ready to serve with your favorite tortilla chips. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: North Country Venison Spread Categories: RaceNet, Venison, Sandwich Servings: 1 1 lb Cooked venison roast 1/2 c Pickles, diced 1 c Undrained red and green 1/2 c Celery, diced Pepper relish 2 tb Mustard 1/2 c Onion, chopped 1/2 c Mayonaise Serves several people. Grind cooked roast or chop in processor or blender. Combine pepper relish, onions, pickle and celery and add to ground venison. Stir mustard into mayonaise to make a spreadable consistency. May be used for sandwiches or crackers. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison Pizza Categories: RaceNet, Venison, Pizza Servings: 7 1 lb Ground venison 3 c Grated cheese 6 c Unbleached flour 1 sm Onion, chopped 1 1/2 c Buttermilk 2 cn Pizza sauce 4 tb Butter or margarine Chives (optional) 4 tb Honey Oregano 1/2 ts Salt Garlic powder 1 Package of yeast Pepper 1/4 c Warm water Thyme First, measure flour into large bowl. In a separate container combine buttermilk, butter, honey and salt. Heat the buttermilk mixture to lukewarm. Dissolve yeast in warm water. Add yeast and milk mixture to flour and combine to make a firm dough. Turn dough out and kneed for about 6 minutes, or until it is smooth and elastic. Put the dough in a greased bowl, cover and let rise until double in bulk, about 1 hour. While dough is rising, prepare the toppings. Grate plenty of cheese. Chop some onions and some wild chive if you have some handy. Fry venison, crumbling it as you fry. When dough has risen, punch it down, divide it in half, and roll out the two parts to fit your baking sheets. The dough should be about 1/4-inch thick. Let the rolled out dough rise for about 15 minutes. Spread a generous amount of pizza sauce on the dough. Sprinkle on plenty of oregano, garlic powder, pepper and a little thyme. Top with grated cheese and the crumbled venison. Bake at 350F for 20 to 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison Sauce Categories: RaceNet, Venison, Sauces Servings: 4 2 lb Ground venison 2 tb Worcestershire sauce 1 lb Ground beef or sausage 2 tb Soy sacue 1 tb Oil 4 6 oz. cans tomato sauce 1 c Onions, chopped 4 6 oz. cans tomato paste 1 ts Seasoned salt 2 c Water 1 ts Salt 4 4 oz cans sliced mushrooms 1 ts Pepper 2 13 oz. cans peeled tomatoes 1 c Hickory sauce Brown meat in oil for 30 minutes, then add onions until brown. Continue stirring. Add seasoned salt, salt, pepper, hickory sauce, soy sauce and Worcestershire sauce. Continue to stir and let simmer for another 30 minutes. Add tomato sauce and paste, mixing sauce and paste together with 2 cups of water before adding. Add mushrooms and tomatoes. After all ingredients are combined together, let simmer again for 1 to 2 hours. Continue to stir. Serve over noodles or let cool and put in jars for later. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Pickled Venison Heart Categories: RaceNet, Venison Servings: 2 1 Venison heart 1/2 ts Salt 1/2 ts Brown sugar 1/2 ts Black pepper 3 Small white onions White cider vinegar 1/3 qt Cold water Set aside 1 quart jar. Boil venison heart in kettle filled with enough water to cover heart. When water starts to boil add brown sugar and boil until cooked through, 30 to 45 minutes. Drain heart and cool in refrigerator. Dice heart into chunks, slice onions in thin slices. Mix onions and meat and place in quart jar. Add 1/2 quart cold water. Put in salt and pepper. Finish filling jar with white cider vinegar. Place cover on jar, shake twice and place in refrigerator. Leave two to three days and then enjoy. Water and vinegar mix can be changed to suit your own taste. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Marinated Venison Heart Categories: RaceNet, Venison Servings: 3 1 Vinison heart 1/4 ts Salt 1 Med. red or white onion, 9 Peppercorns Sliced thin 2 Bay leaves 1 1/2 c Red wine vinegar 2 Garlic cloves 1/3 c Water Rinse and clean venison heart. Soak overnight in cold salted water (approximately 1 cp salt to 1 quart water). To prepare: Add 1 cup of salt to 1 quart of fresh cold water. Simmer heart in salted water for 45 to 60 minutes. Cool and trim off fat. Cut heart in half, peel off outer membrane and slice thin. Alternate layers of onions and heart. Add the rest of the combined ingredients and refrigerate. Serve on crackers or wheat toast. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison Heart Tariyaki Categories: RaceNet, Venison Servings: 3 1 Venison heart 2 tb Olive or vegetable oil 2 tb Butter 1 Med. onion, diced 4 tb Tariyaki or soy sauce Salt and pepper Slice venison heart into 1/2-inch slices. In a frying pan, heat butter, soy sauce and olive oil on medium heat. Add diced onions and cook until tender. Place slices of heart in pan and cook 2 minutes on each side. Don't overcook, as heart will become tough and dry. Salt and pepper to taste. Serve with a favorite side dish. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison Heart Pate Categories: RaceNet, Venison Servings: 1 1/2 lb Liver, sliced 1 ts Salt 1/2 lb Venison heart, sliced 1/4 ts Ground fresh pepper 4 tb Butter 4 tb Cognac (brandy) 3 Hard cooked eggs 3 Truffles, coaarsely chopped 3 3 oz. pkgs. cream cheese, (mushrooms can be used) Softened Number of people served varies. Melt butter in sauce pan. Add sliced liver and heart. Cook, stirring frequently until tender, 8 to 10 minutes. Work eggs, liver and heart through a food grinder, blender or food processor. Work cream cheese until soft, then combine with the ground meat mixture. Make this as smooth as posible. Stir in salt, pepper, cognac and truffles. If too thick, then with consomme. Refrigerate. This needs 24 hours to set up. Makes about 20 ounces. Duck, pheasant, or goose livers and hearts may also be used. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Onion Stew With Venion Categories: RaceNet, Venison, Stews Servings: 5 3 lb Venison Salt and pepper 4 tb Butter Water 3 oz Tomato paste 2 lb Sm. white onions 1 Garlic clove, chopped 1 c Walnut halves 1 Bay leaf Feta cheese (optional) 1 1/2 tb Wine venegar Cut venison into 1-inch cubes and brown in butter in casserole. Add tomato paste, garlic, baly leaf, wine vinegar, salt, pepper and enough water to cover. Bring to a boil. Cover tightly and simmer for 1 1/2 to 2 hours or until tender. Remove meat from casserole and add white onions to sauce remaining in casserole. Bring to a boil again, cover and simmer for 20 minutes or until onions are cooked. Return meat to casserole. Add walnut halves and continue to simmer for 16 to 20 minutes. During ast 5 minutes of cooking add cubes of feta cheese (optional). ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison-Beef Stew Categories: RaceNet, Venison, Stews Servings: 5 1 lb Venison 5 md Potatoes, diced 1 lb Beef 4 Celery stalks, chopped Adolph's meat tenderizer 4 tb Butter Water 2 Beef buillon cubes 2 7.6 oz. cans stew starter 1 Bay leaf 4 Carrots, chopped 2 ts Kitchen Bouquet 1 8.5 oz. can sweet peas 1 Garlic clove, minced 1 md Onion, diced 1 ts Worcestershire sauce Cut up venison and beef into bite size pieces. Sprinkle with Adolph's meat tenderizer. Let set for 10 minutes; then brown meat. Add water and rest of ingredients and bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours or until meat and vegetables are tender. Use large 4-quart pot. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison Stew Categories: RaceNet, Venison, Stews Servings: 7 1 lg Venison shank bone, cut into Several celery leaves 3 pieces 2 lb Canned tomatoes 2 lb Venison shank meat 1 md Onion, diced 2 Beef vouillon cubes 2 Celery ribs, thinly sliced 2 Bay leaves 2 Carrots, sliced 1/2 ts Savory 3 md Potatoes, diced 1 tb Peppercorns 1/4 c Chopped parsley 1 Onion slice Salt to taste Place the shank bone and meat in large pot with enough water to cover the bone and meat. Add bouillon, bay leaves, savory, peppercorns, onion slice and celery leaves. Place over high heat and bring to a boil. Cover and simmer for at least 8 hours. Remove meat and bone from the broth. Strain broth to remove bay leaves and vegetables. If there is any fat on top, skim it off. Pour broth back into large pot and add tomatoes, diced onion and sliced celery. Cook for 15 minutes. Add carrots and let cook 10 more minutes. Add potatoes and parsley and let cook 10 more minutes. Add salt to taste. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison Thuringer Categories: RaceNet, Venison Servings: 1 5 lb Ground venison 3 ts Liquid smoke 5 ts Morton's Tender Quick Salt 1/4 ts Cayenne 2 1/2 ts Mustard seed 3 ts Peppercorns 3 1/2 ts Garlic salt This recipe works well with other game meat also. Serves several people. Day 1: Mix all ingredients together and refrigerate for 24 hours. Day 2: Mix all ingredients well and refrigerate for another 24 hours. Day 3: Repeat day 2. Day 4: Divide mixture into 3 equal rolls (like salami) and place in broiler pan. Bake in oven at 150F for 8 hours, turning every 2 hours. Cool and refrigerate. Serve sliced like salami. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison Sausage Balls Categories: RaceNet, Venison Servings: 1 1 lb Hot or mild venison sausage 3 c Bisquick mix 1 lb Sharp cheese, grated 2 tb Water Fry and crumbel sausage. Mix all ingredients together in a bowl. Roll into balls with hands. Bake at 350F for 30 minutes or until brown. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison Salami Categories: RaceNet, Venison Servings: 1 2 1/2 lb Venison 1 ts Garlic powder 1/2 lb Ground beef fat 1 1/4 ts Mustard seed 2 1/2 tb Morton's Tender Quick 1/2 ts Liquid smoke 1/2 ts Morton's Hickory Sugar Cure 2 tb Brown sugar 1 ts Course ground pepper SERVES MANY. Mix venison and ground beef fat together. In large bowl, mix meat and all ingredients together by hand. Cover and refrigerate for 3 days. Each day remove and kneed meat thoroughly. On 4th day, roll meat ingredients together by hand. Cover and refrigerate for 3 days. Each day remove and kneed meet thoroughly. On 4th day, roll meat in 1 1/2-inch to 2-inch rolls, 6 inches long. Use meat rack on cookie sheet to catch grease drippings and cook 6 hurs at 150F, turning rolls each hour. Let cool and slice and serve. They can be frozen for future use. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Denny's Deer Salami (Venison) Categories: RaceNet, Venison Servings: 1 4 lb Ground venison 2 ts Garlic powder 1/4 c Morton's Tender Quick Salt Pepperconrsn 2 tb Liquid smoke Honey (optional) 2 ts Black pepper SERVES MANY. Mix venison and Tender Quick Salt. Refrigerate overnight. Next day add the rest of the ingredients. Mix by hand. Divide meat into 2 rolls -- it will be dry at first. Place in broiler rack and bake 4 hours at 225F, turning every 1/2 hour. Thin coat of honey may be spread on meat before cooking, if desired. Let cool and slice think. Serve along or with cheese and crackers. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Deer Bologna (Venison) Categories: RaceNet, Venison Servings: 1 15 lb Ground venison 1 1/4 ts Dry mustard 2 tb Pins 1/8 tsp black pepper Pinch of garlic salt 1/4 lb Brown sugar 4 ts Whole ground Coriander 1 1/4 ts Mace 1 c Pins 3 1/2 tsp Tender Quick SERVES MANY. Mix spices. Add meat and mix. Let stand for 24 to 48 hours. Then pack into sack. Bake on cookie sheet in oven at 200F for 3 to 4 hours. Turn at 2 hours. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Summer Sausage (Venison) Categories: RaceNet, Venison Servings: 1 3 lb Ground venison 1/4 ts Garlic powder 1 ts Liquid smoke 1/2 ts Onion powder 2 ts Mustard seed 1 c Water 1/8 ts Course ground pepper 3 tb Curing salt SERVES MANY. Combine all ingredients well. Roll into three rolls. Wrap each in foil, shiny side in. Refrigerate for 24 hours. Poke holes in bottom of foil. Place in broiler pan. Bake at 325F for 1 1/2 hours. Will look reddish when done. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison Sausage Categories: RaceNet, Venison Servings: 1 30 lb Ground venison 2 oz Nutmeg 12 lb Ground pork 1/2 c Corfander 1 c Canning salt 2 ts Garlic powder 3/4 c Pepper 1 c Tender Quick 1 tb Cloves 6 c Water 1 tb Allspice SERVES MANY. Mix meat and spices together. Add 6 cups water. Can be used for patties or cased for ring sausage. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Stuffed Venison Sausage Categories: RaceNet, Venison Servings: 1 50 lb Ground venison Sausage Season 15 lb Ground unseasoned pork 1 tb Nutmeg 3/4 c Salt 1/2 c Coarsely ground pepper 4 oz Bottle liquid smoke to taste 1/2 c Crushed red peppers 1 tb Garlic salt 1/4 c Worcestershire sauce 1 tb Onion salt 2 tb Coriander 1 8 oz. bag All American 2 tb Caraway seeds SERVES MANY. Mix all ingredients and stuff in pork casings. Wrap and freeze. To serve, bake at 350F for 1 hour. Serve alone or in barbecue sauce or cheese sauce. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison And Potato Loaf Categories: RaceNet, Venison Servings: 5 1 lb Browned ground venison, Pepper Drained 3/4 c Canned milk 4 c Potatoes, peeled and sliced 1/2 c Oats 1 tb Onion, chopped 1/4 c Catsup 2 ts Salt 5 tb Onion, chopped Mix potatoes, 1 tablespoon onion, 1 teaspoon salt and dash of pepper (together and place in a 2 to 3 quart casserole. Then mix rest of ingredients together and spread this mixture over potatoes. Bake at 350F, covered, 30 to 45 minutes or until potatoes are tender. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison Stew And Dumplings Categories: RaceNet, Venison Servings: 5 5 lb Venison, cut 1-inch cubes Celery salt 4 qt Water 8 Potatoes, diced 1 Onion, diced 2 Cans stewed tomatoes Garlic 1 lg Can tomato juice or V-8 Salt and pepper 1 Bag frozen vegetables Meat tenderizer Dumplings - Bisquick In 8-quart pan put diced venison in 4 quarts water and onion. Add desired seasoning. Bring to boil and cover. Boil about 30 to 45 minutes. Add potatoes and tomato products. Bring to boil again, about 30 minutes. Keep covered. Add vegetables. After meat, potatoes and vegetables are done, turn down to simmer. The longer it simmers the better it is. About 1 hour before serving time, mix and add dumplings according to package. Serve when dumplings are done. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Wild Harry's Venison Stew Categories: RaceNet, Venison, Stews Servings: 4 2 lb Venison 5 lg Potatoes 4 c Water 7 Pieces celery 1 pk Stew seasoning 5 lg Carrots 1 Jar salsa 1 sm Onion Using at least a 3-quart crockpot, put water, seasoning and salso into pot and start cooking. Cut potatoes, celery, carrots and onions in bite size pieces. Add to pot. Cut venison in bite size pieces, remembering to cut off all fat. Place in crock pot and let cook on high for at least 8 hours. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Country Style Venison Stew Categories: RaceNet, Venison, Stews Servings: 7 2 1/2 lb Venison, cubed 1 tb Butter 1 pk Dry onion soup mix 1 ts Salt 1 lg Can sliced mushrooms 1/4 ts Pepper Cube 2 1/2 pounds venison. Add to crock pot. Add rest of the ingredients and cook on high for 30 minutes. Reduce to low and simmer 6 to 8 hours. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Mar's Venison Stew Categories: RaceNet, Venison, Stews Servings: 4 2 lb Venison, cubed 1 c Peas 1 lg Onion, diced 1 Celery stalk, diced 1 Garlic clove, diced 2 oz Marsale wine (optional) 1 cn Drained potatoes, diced 1 ts Salt and pepper 4 Fresh carrots, diced 1 ts Cornstarch 1 c Corn Fill crockpot half full of water. Add vension, onion, garlic, potatoes, carrots, corn, peas, celery, Marsala, salt and pepper. Stir in cornstarch. If needed, add an extra cup of water. Cover. Cook on low heat for eight hours. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Mountain Top Venison Stew Categories: RaceNet, Venison, Stews Servings: 3 8 oz Venison ham, cubed 1 ts Catsup Flour and/or saltine cracker 1 ts Instant coffee Dash of meat tenderizer 1 cn 16 oz. red kidney beans Salt and pepper to taste 1 cn 16 oz. potatoes Garlic to taste 1 cn 16 oz. sliced carrots 1/2 Onion, diced 1 cn 8 oz. peas 1 ts Worcestershire sauce 1/4 Green pepper, diced Cut venison into bite-size pieces and shake in mixture of crushed crackers, flour, meat tenderizer, salt, pepper and garlic salt. Brown meat in pot used to cook stew. Add water to cover. Add onion, Worcestershire sauce, catsup and 1 teaspoon instant coffee. Cover and cook on low heat for two hours. Add kidney beans, potatoes, carrots, peas and green pepper. Cover and cook on medium heat for 30 minutes. Add water as needed for desired thickness. Serve over toast or with favorite bread. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Easy Oven Venison Stew Categories: RaceNet, Venison, Stews Servings: 6 2 lb Venison stew meat 1 ts Pepper 1 lg Onion, chopped 1 tb Sugar 6 Stalks celery, chopped 3 tb Quck cooking tapioca 6 Carrots, sliced 1 1/2 c Tomato juice 3 md Potatoes, diced Parsley flakes 1 ts Seasoned salt Mix raw meat and raw vegetables together and place into a 13X9-inch baking pan. Blend seasoned salt, pepper, sugar and tapioca into the tomato juice and pour over the meat/vegetable mixture. Sprinkle with parsley flakes. Cover tightly with tin foil and bake at 250F for 4 hours. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison Patties Categories: RaceNet, Venison Servings: 1 1 lb Ground venison Bread crumbs 1 Onion, minced 1/2 lb Bacon, chopped 1/2 c Grated lemon peel Salt and pepper to taste 1/8 ts Thyme 1/2 ts Marjoram 1/8 ts Garlic powder 1 Egg SERVES MANY. Mix ingredients by hand adding enough bread crumbs to attain a frim consistency. Form into 3-inch roll. Cut into slices and fry. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Barbecue Venison Burgers Categories: RaceNet, Venison, Barbecue Servings: 6 1 lb Ground venison 1 ts Pepper 1/2 lb Ground pork 1 ts Accent 1 tb Garlic powder 1/2 c Water 1 tb Onion powder 1 lg Bottle barbecue sauce Mix all ingredients together except for water and barbecue sauce. Form into 6 patties. Brown on large skillet or grill, drain grease and return to low heat. Add water and barbecue sauce and simmer for 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Ginger Ale Barbecue Venison Categories: RaceNet, Venison, Barbecue Servings: 1 15 lb Venison, cubed Barbecue sauce 3 qt Ginger ale Catsup 2 c Venison stock SERVES MANY. VENISON STOCK: Cover venison bones with water in a large pot and simmer until the meat will fall off. Allow to cool overnight and skim off hardened fat. Strip meat off bones and ladle meat and stock into loaf pans to freeze. Cook venison meat in a covered roaster at 350F for about one hour with the stock to keep it from sticking. Remove the lid, cover with ginger ale and continue cooking until tender. Shred meat with a potato masher, add catsup and commercial barbecue sauce to taste. Continue cooking until desired consistency is reached. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Mike's Venison Kabobs Categories: RaceNet, Venison Servings: 3 1 Venison roast, cubed 1 cn Cracker meal or bread crumbs 4 Eggs Oil Skewer venison cubes. Beat eggs in bowl. Pour cracker meal or bread crumbs on 10-inch plate. Dunk venison kabobs in egg batter and then roll in cracker meal or crumbs. Brown venison in oil and then put on baking pan. Bake in over at 300F for approximately 1 hour. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison Mincemeat Categories: RaceNet, Venison Servings: 1 4 lb Venison, trim fat 1 tb Ground cloves 3 lb Apples, peeled and quartered 1 tb Nutmeg 3 lb Raisins 1 ts Allspice 3/4 lb Beef suet 1 lb Brown sugar 1 tb Cinnamon 2 qt Water 1 tb Ground ginger SERVINGS VARY. Cut venison in small pieces. Cover with water and simmer until done, about 1 to 2 hours. Cool to remove all fat from liquid. Grind apple and meat using coarse grinder. You should have about 2 quarts of ground meat. Combine all ingredients in a large kettle, simmer for 2 hours to blend flavors. Stir often to prevent sticking. Use as is for cookies, and add 1 cup chopped apples to every 2 cups mincemeat for pies. Makes about 10 quarts. If you are going to freeze it for more than a couple months, leave out suet and add butter when using mincemeat. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Crispy Venison Meat Loaves Categories: RaceNet, Venison Servings: 8 1 1/2 lb Ground venison 2 tb Parsley, minced 3/4 c Crushed whole wheat flakes 1/2 ts Thyme 2 Eggs, beaten 1 1/2 c Whole wheat flakes, uncrush 1/2 c Onion, minced Mix all ingredients except uncrushed flakes. Shape into 8 loaves about 3 1/2 inches long. Roll in uncrushed flakes. Place in a greased shallow pan; bake 30 minutes at 350F. Garnish with parsley and onion rings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison And Pork Muffins Categories: RaceNet, Venison Servings: 6 1 lb Ground venison 1 ts Accent 1/2 lb Ground pork 1/2 ts Thyme 2 c Soft bread crumbs 1 ts Onion powder 1 c Milk 1/2 ts Pepper 1 Egg, beaten 1 ts Garlic powder 1 ts Worcestershire sauce 1/3 c Brown sugar 2 ts Salt 1/3 c Catsup Grease muffin pan. Combine all ingredients except brown sugar and catsup. Divide mixture into 12 equal portions and pack mixture lightly into wells. Bake at 350F for about 40 minutes. Meanwhile, blend together and set aside cup brown sugar and catsup. After 20 minutes baking, spoon about 2 teaspooons catsup mixture on top of each venison muffin and continue baking. Unmold and serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison Meat Loaf Categories: RaceNet, Venison Servings: 5 1 1/2 lb Ground venison 1/4 c Catsup 1/2 lb Ground pork 1/2 c Oatmeal 2 Eggs, beaten 1/2 c Milk 1 sm Onion, chopped 2 tb Brown sugar 1 ts Salt 2 tb Catsup 1/4 c Brown sugar Mix all ingredients, except for 2 tablespoons brown sugar and 2 tablespoons catsup, in medium size bowl. Put in loaf pan. Combine brown sugar and catsup and spread over top of meat loave. Bake at 350F for 1 hour. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison Meatballs A La Ozzie Categories: RaceNet, Venison Servings: 8 2 lb Ground venison 3 tb Cooking oil 1/2 c Oatmeal, uncooked 4 tb Flour 1 Egg 1/2 c Beer 1 tb Dried onion flakes Dash nutmeg 1/2 ts Nutmeg 4 c Cooked rice Dash Worcestershire sauce To form meatballs, conbine all ingredients, except for flour, beer, nutmeg and rice, and mix well. Shape into balls and brown in oil. Remove meatballs from pan and make gravy by adding flour to drippings. Stir until smooth, then add beer and nutmeg. Stir meatballs into gravy. Serve over rice. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison Hash Categories: RaceNet, Venison Servings: 5 1 1/2 lb Ground venison 2 ts Salt 3 lg Onions, diced 1/3 ts Chili powder 1 lg Green pepper, diced 1 sm Red pepper, diced 1 cn 16 oz. tomatoes 1/2 c Chopped dhiles (optional) Preheat over to 350F. In large skillet cook and stir venison, onions, and peppers until meat is brown and vegetables tender. Drain off the fat and stir in tomatoes, salt, pepper, chili powder, red pepper and chiles. Heat through and pour into covered casserole dish. Bake 1 hour stirring a couple times while cooking. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison Hamburger Rice Pie Categories: RaceNet, Venison, Hamburger Servings: 5 1 lb Ground venison, browned 1 1/2 cn Tomatoe sauce And drained 2 1/2 c Cooked rice 1/2 c Bread crumbs 1/2 c Grated cheese 1/4 c Green pepper, chopped Salt and pepper to taste 1/4 c Onion, chopped Combine venison, bread crumbs, green pepper, onion and 1/2 can tomato sauce in large pie shell. Mix rice, cheese, salt and pepper and 1 can tomato sauce; place mixture on top of first mixture and spread other half can of tomato sauce over top. Bake in pie pan at 375F for about 35 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Swedish Venison Meatballs Categories: RaceNet, Venison, Swedish Servings: 10 3 lb Venison 4 tb Brown sugar 1 lb Pork sausage 2 c Chopped onions 1 ts Salt 4 c Bread crumbs 1 ts Black pepper 4 Eggs 1/2 ts Cloves 1 cn Cream of mushroom soup 1 ts Nutmeg 1 cn Water 1/2 ts Allspice Mix all ingredients except mushroom soup and water together and form meatballs. Brown in frying pan and place meatballs in casserole dish. Add 1 can of mushroom soup and dilute with 1 soup can of water. Bake 45 minutes at 350F. ----- 1 lb Sausage 2 cn Beef gravy 1 ts Salt 1/2 c Barbecue sauce 1/2 ts Pepper 1 c Water 1 Onion, chopped fine 1 tb Worcestershire sauce 2 Eggs 1 tb Soy sauce 1 c Bread crumbs 1 6-8 oz. carton sour cream 1 c Milk 1/4 c Sherry (optional) 2 tb Butter Combine venison, sausage, salt, pepper, onions, seasoned salt, eggs, bread crumbs and milk. Form mixture into small balls. Melt butter in pan and fry balls until slightly brown. Remove from pan and pour off some fat. Add flour to pan and cook for 4 minutes. Continue stirring. Add rest of ingredients (except sherry) and keep stirring until a thick gravy is formed. Return meatballs to pan and simmer until fully cooked or put in crock pot. Add sherry towards last half-hour before serving. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison-Bacon Hors D'oeuvres Categories: RaceNet, Venison Servings: 12 1 1/2 lb Venison 1/4 ts Black pepper 2 lb Smoked bacon 1 tb Worcestershire sauce 1 md Chopped onion 2 tb Butter 1/2 c Crackers 1 Box toothpicks 1 Egg Grind venison with 1/2 lb bacon and mix with onion in large bowl. Crush crackers and add to mixture. Add egg and black pepper. Mix well. Form into 1-inch round meatballs. Fry in butter and Worcestershire sauce until brown. Cook remainder of bacon until half done. Wrap meatballs with bacon, and skewer with toothpicks. Bake for 15 minutes at 350F. Serve hot. Makes about 50 balls. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Easy Venison Porcupines Categories: RaceNet, Venison Servings: 1 1 1/2 lb Ground venison 1 sm Onion, diced 1 c Rice, uncooked 1/2 c Murhrooms, chopped Garlic to taste 2 cn Tomato soup SERVES MANY. Mix all ingredients except soup and shape into meatballs. Place in crock pot and add two cans tomato soup and one can of water. Cover and cook on low about six hours. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Sweet And Sour Venison Meatballs Categories: RaceNet, Venison Servings: 1 5 lb Ground venison Corn oil 1 lb Ground chuck 1 32 oz. bottle catsup 1 Onion, minced 1 12 oz. jar grape jelly 1 c Italian style bread crumbs SERVES MANY. Mix venison with ground chuck in large bowl. Add minced onion and mix in enough bread crumbs to keep meat together and form meatballs. Cook in oil until done. In a separate pot, mix catsup and grape jelly. Heat until all of jelly is melted. Put meatballs in a roaster or crock pot and ocver with sauce. Cook 1 hours at 350F. Goes great with noodles. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison Parmigiana Categories: RaceNet, Venison Servings: 6 10 Venison cutlets, sliced thin 1 Jar tomato sauce 1 Egg, beaten Salt and pepper to taste 2 c Bread crumbs 1/4 ts Basil 2 tb Butter 1/4 ts Oregano 1 lb Mozzarella cheese, sliced 2 Garlic cloves, sliced thin Pound sliced venison between sheets of waxed paper until very thin. Dip slices in beaten egg and then into bread crumbs until covered. Pan fry briefly in butter until golden brown. Place in baking pan and cover with mozzarella slices and tomato sauce. Sprinkle spices and garlic around evenly. Bake 10 to 12 minutes at 350F. Serve with favorite pasta. NOTE: Mom's Homemade Sauce is excellent substitute for the tomato sauce. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison and Beer Chili Categories: RaceNet, Venison Servings: 1 4 lb Venison roast, cubed 2 tb Cumin 3 lb Mild sausage 1/2 ts Dry mustard 4 md Onions Pinch of oregano 1 Garlic clove 2 12 oz. can tomato sauce 2 Green chiles 1 12 oz. can whole tomatoes 2 tb Oil 1 oz Vodka or tequila 1 Beef bouillon cube 2 12 oz. cans beer SERVES MANY. Chop onions, garlic and chiles fine. Brown venison and sausage in small amount of oil. Add rest of ingredients. Simmer, covered, for 2 1/2 hours, stirring occasionally. Simmer another 30 minutes without stirring. Canned beans be be an option. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison Chili Verde Categories: RaceNet, Venison Servings: 1 2 1/2 lb Venison, cubed 1 md Can of peeled/chop tomatoes 1 tb Bacon fat or vegetable oil 2 ts Salt for taste 1 lg Onion, sliced 1/2 ts Ground cumin 1 c Water 1 1/2 tb Flour 2 Garlic cloves, minced 4 tb Water SERVES MANY. Place fat or oil in 5 quart saucepan and brown meat with the onion. Drain off fat and stir in 1 cup water and add remaining ingredients excpet the flour. Let simmer for at least 1 1/2 hours, stirring often. Blend flour with 4 tablespoons water and stir into the pot. Cook 10 minutes longer untill thickened. Serve with tortillas to help scoop up the sauce. Makes an excellent side dish with eggs for breakfast or in an omelette. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Charleston Roast Venison Categories: RaceNet, Venison, Charleston Servings: 20 1 Haunch of venison, any size 1 ts Marjoram 10 Cloves garlic, split in half 1 ts Sage 1/4 c Olive oil 1 tb Salt 4 Onions, cut into wedges 3 Liters dry red win 4 Bay leaves 1 c Brandy 1 tb Peppercorns 1/4 c Vinegar 2 ts Thyme Marinate venison three days prior to serving. Wash venison haunch. Pierce meat all over with knife point and insert a split garlic clove in each hole. Pour oil over venison and rub to cover entire haunch. Place in large roaster. Sprinkle rest of dry ingredients over venison. Pour wine, brnady and vinegar into bottom of roaster. Cover and refrigerate. Turn venison twice a day until serving day. COOKING: Put covered roaster into 325F oven for 2 1/2 hours, basting often. Test for desired degree of doneness. Venison should be pink but not bloody near the bone. Cool 10 minutes prior to carving. Garnish with parsley and orange wedges. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison Haunch (or Loin) Categories: RaceNet, Venison Servings: 10 1 Venison haunch (or loin) 1 lb Bacon Binegar Garlic salt Garlic powder 1 c Red wine 3 Onions cut into eighths Cut 1 inch wide slits in venison all the way through, about 2 inches apart. Pour scant capful (off venigar bottle) vinegar into each slit. Shake garlic powder into each slit. Stuff slits with cut onion and strip of bacon to the top. Shake garlic salt on top of roast. Lay strips of bacon across top. Pour red wine on top. Roast in covered roaster 3-4 hours or until very tender. Baste occasionally. Remove from roaster and make gravy from drippings. Good with rice, curried fruit, and green beans with almonds. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Low Country Fried Venison Categories: RaceNet, Venison, Charleston Servings: 4 8 Vineson fillets 5 oz each 8 tb Dijon style mustard 1/2 inch thick (cut 1/2 c Flour From saddle) Hot oil Coat venison fillets with mustard. Dredge in flour. Cook 2-3 minutes in hot oil until crisp. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Low Country Mustard Fried Venison Categories: RaceNet, Venison, Charleston Servings: 6 2 lb Venison ham cut into 1 1/4 ts Red pepper Inch cubes 1/2 ts Garlic salt 1 c Yellow prepared mustard 1/2 ts Onion salt 1 ts Soy sauce Sifted flour 1/4 ts Black pepper Marinate venison cubes in mixture of mustard, soy sauce, peppers, and garlic and onion salts for 2 hours. Refrigerate minimum of 2 hours or overnight. Heat pot of oil for frying (have deep enough so meat will brown all over). Roll cubes in flour. Drop in hot oil. Cook for 3-4 minutes. Drain and serve. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Hungry Boy Venison Casserole Categories: RaceNet, Venison Servings: 6 1 1/2 lb Ground venison 1/4 c Water 1 c Celery 1 ts Salt 1/2 c Chopped onion 1 ts Paprike 1/2 c Green pepper 1 cn Pork and beans 1 cn Tomato soup 1 Container biscuits Fry venison with celery, onion, green pepper. Add soup, water, salt, paprike, pork and beans. Place in casserole and put biscuits on top of venison mixture. Bake 30 minutes at 425F or until biscuits are golden brown. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison Jambalaya Categories: RaceNet, Venison Servings: 6 2 lb Venison, diced 1/2 c Green onion tops, chopped 1/2 lb Bacon Salt 2 Ribs celery, chopped Chinese red pepper 2 md Chopped onions 8 c Water 1 c Parsley, chopped 2 ts Kitchen Bouquet 1 md Bell pepper, chopped 4 c Long grain rice 1 ts Garlic powder Brown 1/2 pound bacon until crisp in heavy 6-quart pot. Remove bacon, crumble and set aside. Leave drippings in the pot. Saute onions until dark golden brown. Add celery, parsley, bell papper, garlic powder and onion tops. Cook for approximately 10 minutes. Sprinkle in salt and Chinese red pepper to taste. Add water, Kitchen Bouquet and reserved bacon bits. Toss in venison meat as soon as mixture begins to boil. Cook over medium heat for 10 minutes, then add the rice. Cook for additional 10 minutes, cover, and cook until rice is tender. Stir once. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Spicy Venison Chili Categories: RaceNet, Venison Servings: 4 1 1/2 lb Ground venison 1 cn 8 oz. tomato sauce 1 Onion, chopped 4 Jalapeno peppers, chopped 1/2 Bell pepper, chopped 1/2 ts Chili powder 1 qt Stewed tomatoes 1 c Celery, chopped Brown venisn, onion and bell pepper. Drain. Mix with tomatoes, tomato sauce and chili beans in crock pot. Cook for 6 hours on medium heat. Add jalapeno pepper, chili powder and celery. Serve with cheddar cheese and crackers. NOTE: For hot chili, increase chili powder to 1 1/2 teaspoon. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Party Pot Venison Chili Categories: RaceNet, Venison Servings: 8 2 lb Ground venison 3 cn Chili beans with sauce 1/2 lb Bacon, chopped 2 15 oz cans tomato sauce 1 tb Chili powder 3/8 lb Cheddar cheese, shredded 1/4 c Onions, chopped Fry venison, bacon, chili powder and onions until lightly brown. Mix all ingredients into pot over medium heat for approximately 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Charleston Venison Chili Categories: RaceNet, Venison Servings: 1 2 lb Venison stew meat 1 cn 30 oz. stewed tomatoes 1/4 c Olive oil 1 cn 8 oz. tomato paste 1 lg Bell pepper, chopped 4 Stalks celery, chopped 1 lg Sweet onion, chopped 4 Whole jalapeno peppers 1 Whole garlic clove, diced 2 tb Brown sugar 60 oz Caliente Style Kidney Beans 1 12 oz. bottle chili sauce (2 each 30 ounce cans) Chili powder 1 cn 30 oz. kidney beans Cayenne pepper SERVES MANY. Brown venison in olive oil, drain. Chop bell pepper, onion and garlic. Brown lightly. Put beans, tomatoes, tomato paste, bell pepper, garlic, celery, onion, jalapenos, brown sugar, venison and chili sauce in 6-quart or larger crock pot or covered pot and simmer for several hours. Add chili powder and cayenne papper to taste. Stir occasionally. Chili is ready after approximatley 4 hours. NOTE: Any meat may be sutstituted for the venison, the leaner the better. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Stuffed Cabbage With Venison Categories: RaceNet, Venison Servings: 8 1 1/2 lb Ground venison Salt and pepper 1 Egg 1 Head of cabbage 1/2 c Rice 1 cn Sauerkraut 1 Chopped onion 1 cn Tomato sauce Small amount of milk 1 cn Tomatoes Mix meat, egg, rice and onion together. Add milk, until rice is moist. Add salt and pepper. Cut core out of cabbage and place cabbage in boiling water until leaves are soft. Roll meat mixture in each leaf of cabbage. Put 1/2 can sauerkraut in bottom of roaster and put rolls on tip. Put rest of sauerkraut on top of rolls. Chop rest of cabbage and put on top of sauerkraut. Add tomato sauce and tomatoes (breaking up tomatoes). Add a little water. Bake at 325F for 2 to 2 1/2 hours. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison Lasagna Categories: RaceNet, Venison Servings: 6 1 lb Spicy venison sausage 2 ts Salt 2 ts Onion salt 1 cn 8 oz. mushroom pieces 2 ts Garlic salt 6 Uncooked lasagna noodles 1 cn 16 oz. whole tomatoes 1 pk 16 oz. pkg ricotta cheese 1 cn 15 oz. tomato sauce 1/2 c Parmesan cheese 3 tb Dried parsley flakes 1 1/2 ts Oregano leaves 1 ts Sugar 2 c Chredded mozzarella cheese 1 ts Basil leaves Cook and stir sausage, onion and garlic salt in 10-inch skillet until sausage is light brown. Drain. Add tomatoes (with liquid), tomato sauce, 2 tablespoons parsley, sugar, basil, 1/2 teaspoon salt and mushrooms. Heat to boil, stirring occasionally. Reduce heat. Simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour. Cook noodles as directed on package. Reserve 1/2 cup of the sauce mixture. Mix ricotta cheese, 1/4 cup Parmesan, 1 tablespoon parsley, 1 1/2 teaspoons salt and oregano. Layer 1/2 each of the noodles, remaining sauce mixture, mozzarella cheese and ricotta cheese mixture in ungreased oblong pan, 10X6X2 inches. Repeat above process until you have 2 layers. Spoon reserve sauce on top, top with mozzarella and sprinkle with Parmesan. Cook uncovered at 350F for 45 minutes. Let stand 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Texas Roast Venison Saddle Categories: RaceNet, Venison, Rebel Servings: 8 6 lb Saddle of venison 1/4 ts Black pepper 1 Clove of garlic, cut Few grains cayenne pepper 2 1/2 ts Salt Rub venison roast with garlic, salt and pepper. Place venison, uncovered, in hot oven for 1/2 hour. Reduce heat to 300F and cook 20 minutes per pound. ROAST VENISON GRAVY: Thicken drippings with 2 tablespoons flour and 1 cup water. Brown flour and add water slowly. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: All Day Rebel Venison Stew Categories: RaceNet, Venison, Stews, Rebel Servings: 4 2 lb Venison 1 ts Coarsely ground pepper 2 lg Potatoes, diced 1 cn Tomato sauce 4 Carrots, diced 3 tb Chunky peanut butter 1 c Red table wine 2 ts Soy sauce 2 md Onions, chopped Beef broth to cover 2 Bay leaves 1 Clove garlic, minced 1 1/2 ts Salt 1 ts Thyme Combine all ingredients in a slow cooker. Cook on low for 8 hours and 15 minutes. Serve with cornbread. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison Scallopini Categories: RaceNet, Venison Servings: 4 1 lb Venison 1/4 ts Garlic salt 1 cn 14 oz. peeled tomatoes 1/2 ts Basil 3 oz Tomato paste 1/2 ts Oregano 1/2 Green pepper, cut into 1/4 c Sugar Small pieces 4 tb Oil 1 md Onion, sliced Place tomatoes, tomato paste, green pepper, onion, spices and sugar in large covered skillet. Simmer over low heat for 1 hour. Meanwhile, cut venison into strips 1/8-inch thick, removing all fat and gristle. Flash fry venison in iron skillet in oil until slightly pink. Fry vension one layer at a time and trim individually. Drain on paper towels. Add meat to bubbling sauce just before serving. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison Meat Pies Categories: RaceNet, Venison Servings: 8 3 lg Venison steaks 1/4 ts Pepper 4 md Potatoes Dash Tabasco sauce 6 Carrots 4 c Flour 1 lg Onion 2 ts Salt 3 pk Gravy mix 1 1/2 c Shortening 1 ts Salt 14 tb Cold water Chop venison, potatoes, carrots and onions into small cubes. Make gravy mix as directed. Simmer meat mixture in gravy until tender, adding salt, pepper and dash of Tabasco sauce. Make a crumb mixture with a fork out of the flour, salt and shortening. Stir in water to form a dough. Roll pie crust into four 6-inch rectangles. Stuff with meat mixture and pinch closed. Bake at 350F for 35 minutes. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Microwave Venison Pie Categories: RaceNet, Venison, Microwave Servings: 6 1 lb Ground venison 1/2 ts Salt 1 md Onion, chopped 1/4 ts Basil 1 pk 10 oz. frozen peas and 1/8 ts Pepper Carrots or green beans 3 c Hot mashed potatoes 1 cn 10 3/4 oz tomato soup 1 c Shredded cheddar cheese 1 ts Worcestershire sauce Combine ground venison into a 2 quart casserole with the chopped onion. Microwave on high 4-6 minutes or until meat loses its pink color. Break up meat and drain off all grease. Microwave vegetables on high 2-3 1/2 minutes or until well defrosted. Add tomato soup to meat and mix. Add all other items but the vegetables, potatoes and cheese. Mix well. Spread vegetables evenly over meat. Spread mashed potatoes over vegetables. Microwave on high for about 6 minutes and turn half way through cooking cycle. Spread cheese evenly over potatoes. You may use extra cheese if you wish. Microwave about 3 minutes and turn half way through the cycle. Let stand 5 minutes and serve. Can be reheated. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Mountain Venison Chops Categories: RaceNet, Venison, Mountain, Rebel Servings: 1 Venison chops or steaks Powdered sage Cooking fat Salt and pepper Chopped onions Saute onion in fat. Score edges of venison to prevent curling. Rub salt, pepper and sage on surfaces of venison. Fry until brown, cover and cook slowly until tender. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Pan Broiled Venison Categories: RaceNet, Venison, Southern, Rebel, Mountain Servings: 2 1 lb Venison steak 1/4 ts Tabasco sauce 2 tb Cooking oil Salt Season venison steak with tabasco sauce and salt, then place in heated oil in skillet. Pan broil on one side until nicely browned. Trun and brown other side. Serve at once with melted butter. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Tom's Venison Stroganoff Categories: RaceNet, Venison Servings: 6 1 1/2 lb Venison, cubed 1 ts Dry mustard 1 lb Fresh mushrooms 1 lg Onion, sliced 3/4 c Butter 2/3 c Sour cream 2 tb Flour 2 c Beef bouillon 2 c Pale dry sherry Saute mushrooms in 1/4 cup butter until tender. Set aside. Add at least 1 tablespoon butter to pan. Add venison and brown. Set aside. If little butter remains, add 2 tablespoons butter and sprinkle in 2 tablespoons flour. Mix well. Slowly add 2 cups of beef bouillon. Stir well to form a smooth gravy. Add sherry and dry mustard. Blend well. Add the venison, mushrooms and onions. Simmer on low for 25 minutes. About 5 minutes before serving, add sour cream and blend well. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Illinois Venison Chili Categories: RaceNet, Venison Servings: 10 2 1/2 lb Venison, coarsely ground 1 md Green pepper, diced 2 tb Vegetable oil 1/4 c Celery, diced 1 lg Onion, chopped 2 ts Ground cumin 3 lg Garlic cloves, crushed 1 ts Salt and pepper 2 tb Worcestershire sauce 1 ts Instant minced onion 2 tb Barbecue sauce 1 ts Garlic powder 2 tb Chili powder 1 cn 15 oz. stewed tomatoes 1 tb Brown sugar 2 tb Jalapeno pepper juice (opt) 1 tb Soy sauce Dash red cayenne pepper 1 4 oz. jar pimentos, chopped In 5-quart saucepot over medium heat, combine all ingredients and cook for 3-4 hours. If you like spicy and hot, add 2 tablespoons jalapeno pepper juice. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Florida Fricassee Of Venison Categories: RaceNet, Venison Servings: 8 3 lb Venison, cubed 1 Garlic clove, diced Salt 1 tb Cilantro 2 tb Garlic powder 2 sm Cans tomato sauce 1 tb Oregano 1 sm Can tomato paste 1 c Spanish olive oil 1 tb Sugar (optional) 1 Onion, diced Cooking wine Add all ingredients, except for tomato products, cooking wine and sugar. Fry in skillet or pan for about 10 minutes until meat is brown. Add tomato sauce, tomato paste and 1/2 bottle cooking wine. Cook on low temperature for 5-6 hours. After 2-3 hours add other 1/2 bottle of cooking wine. If, towards the end, it tastes a little salty, add 1 tablespoon sugar, or as needed to give desired taste. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Michigan Venison Stroganoff Categories: RaceNet, Venison Servings: 4 1 lb Venison stew meat 1 ts Instant beef bouillon 4 tb Butter or margarine 1 ts Salt 8 oz Mushrooms, sliced 1 ts Pepper 2 md Onions, sliced 1 c Sour cream 1 Garlic clove, finely chopped 1/2 ts Prepared mustard 1/2 c Water Heat 2 tablespoons butter in large skillet until melted. Add mushrooms, onions and garlic. Cover and simmer, stirring occasionally until onions are tender, 5-10 minutes. Remove vegetables and any liquid from skillet. Cook and stir stew meat in 2 tablespoons of butter over medium heat until browned, about 10 minutes. Add water, bouillon, salt and pepper. Heat to boiling, reduce heat. Cover and simmer until meat is desired tenderness, 10-15 minutes. Add vegetable mixture. Heat to boiling, reduce heat. Stir in sour cream and mustard. Heat until hot. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Corned Venison Reuben Bake Categories: RaceNet, Venison Servings: 4 2 c Corned venison, diced 1 c Thousand Island dressing Or shredded 2 c Shreeded Swiss cheese 1 c Sauerkraut 3 c Rye bread, diced Mix all ingredients together, adding bread last and turn into a lightly greased baking dish (about 1 1/2 inches deep). Bake at 350F for 30 minutes, or until brown. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Green Pepper Venison Bake Categories: RaceNet, Venison Servings: 4 2 1/2 lb Venison, cubed 1/4 c Celery, chopped fine Salt and pepper 1 Jar chili sauce 1/2 c Green pepper, chopped 1 Sauce jar of water 1 c Onions, chopped Place venison in baking dish, salt and papper to taste. Cover venison with green peppers, onion and celery. Cover this with chili sauce and water. Bake covered for 2 1/2 hours at 325F. Serve on bed of rice. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison Marsala Categories: RaceNet, Venison Servings: 15 9 lb Venison roast 2 Beef bouillon cubes 3/4 lb Bacon 1 1/2 c Marsala wine 3 Pinches rosemary leaves Lay bacon strips over roast in crosshatch pattern. Be generous with bacon. Tie bacon onto roast with twine. Tehn use meat baster to force Marsala wine between bacon and roast. Again, be generous. Pour remaining wine over roast and into water pan. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Southern Marinated Venison Ribs Categories: RaceNet, Venison, Wild, Southern Servings: 4 Marinate one rack of venison ribs overnight in a mixture of a half-cup red cooking wine, one tablespoon salt, and enough cold water to cover. Next day, rinse well in clear water. Boil ribs for one hour, adding to the water one teaspoon each of salt, pepper and sugar. Mix the sauce while ribs are boiling; one can of beer, a half-cup honey, one teaspoon salt, a half-teaspoon pepper, two teaspoons lemon juice, one cinnamon stick (to be removed after sauce is cooked). Cook sauce just long enough for ingredients to be well-blended. When ribs are done, remove and let cool; cut into smaller sections if desired. Reserve a half-cup of the sauce. Pour remaining sauce over ribs and marinate an hour (do not refrigerate). Add one teaspoon each of ketchup and mustard to the reserved sauce, mix well and pour over ribs. Bake at 350F for 30 minutes, or until tender and brown. NOTE: Do not let time elapsed between boiling and baking the ribs exceed two hours. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Deer Jerky McDermott Categories: RaceNet, Wild, Venison Servings: 1 Deer, sliced 1/8" thick 4 tb Seasoned pepper 2 tb Hickory smoked salt 2/3 c Soy sauce 1 tb Garlic salt 1/3 c Worcester sauce smoked 2 tb Monosodium glutamate Tabasco sauce to taste Sprinkle meat with dry mixture, both sides. Drape on oven racks without touching while oven heats to 200 degrees. Place in oven with door open 2-3 inches. After one hour, baste with sauce, repeating every half-hour for the remaining two hours at 200 degrees. Now drop oven to 170 degrees and finish meat in 45 to 90 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Smoked Deer Ham I Categories: RaceNet, Wild, Venison Servings: 1 1 Deer ham, 8-10 lb 1/4 c Vinegar 3 tb Red pepper 4 tb Pepper, black 1/2 c Salt Wash ham carefully and trim away fat or cartilage. Make small slits in meat with sharpe knife about 2 in. apart and 1 in. deep, all over the roast. Make a paste of the ingredients and stuff each cut slit with a small teaspoon of seasoning paste. Rub remaining seasoning over outside of roast. Seal tight in a container and refrigerate for 24 - 48 hours, turning over 2 or 3 times. When ready to cook, place on spit over coals and smoke approximately 4 - 5 hours. When done, wrap in foil and keep very warm till serving. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Deer Sausage I Categories: RaceNet, Wild, Venison Servings: 1 10 lb Deer meat, lean 1/2 oz Allspice 10 lb Pork, fresh, lean 1/2 oz Paprika 3 oz Water 2 ts Garlic powder 1 oz Pepper, black 12 oz Salt 3/4 oz Ginger, ground 1/2 lb Dried milk 1 1/4 oz Nutmeg 2 1/2 ts Liquid smoke Grind together the two meats, mix thoroughly. Add measured water. Mix spices thoroughly and mix well into meat mixture. If sausage is to be smoked, omit the liquid smoke. You may stuff sausage into casings, making 6-8" links, or make into patties for freezing. To cook, place in a frying pan with a cover, adding water to the 1/3 mark on the sausage. Boil for 15 minutes covered, then remove. Drain most of the fat from the pan; replace sausage and brown. Make gravy in pan after sausage done. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison Ragout with Onions Categories: RaceNet, Wild, Venison Servings: 1 2 lb Deer neck and shank 2 c Beef stock 24 Pearl onions 2 c Wine, dry red 1 1/2 Onion, chopped 3 tb Flour 1 lb Fresh mushrooms, chopped 1/4 ts Salt 1 tb Tomato sauce 2 tb Butter 3 tb Wine, sherry or port Cut meat from bones into chunks about 3/4". Heat 1/4 stick of butter in a large steel or aluminum pot. Add 1 tsp olive oil to retard burning. Brown deer chunks until well-seared, then add sherry or port and cook for 10 minutes more. Remove from pot and set aside. To the liquid remaining in the pan add pearl or chopped onion and brown until golden. Add tomato paste, stirring in well. Add flour and stir into mixture. Return deer to pot, adding stock. Add 1/3 the red wine, bring to a boil, then simmer for 3 hours or until tender, adding wine by 1/3 until used up. Add mushrooms 30 minutes before serving. Serve over buttered noodles or rice. Suggestions: Leave out mushrooms and substitute chopped carrots at start. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Deer and Barley Soup Categories: RaceNet, Wild, Venison, Soups Servings: 1 2 Deer shanks (or equal) 1 Bell pepper, seeded, chopped 1 c Barley, pearl 14 c Beef or chicken stock 1 c Peas, green split 4 tb Butter 2 Onions, chopped 1 tb Salt 2 Garlic clove, finely chopped 1/4 ts Pepper Brown garlic, onion and pepper in butter. Add deer, cut into 1" pieces, and brown lightly. Add stock and remaining ingredients and bring to a boil. Cover and simmer for 2-3 hours, until meat is tender. Season according to taste. overnight. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison Chili Categories: RaceNet, Wild, Venison Servings: 1 3 tb Bacon drippings 4 tb Chili powder, hot 2 lb Deer meat, ground 1 ts Cumin, ground 2 Onions, large, chopped 1 ts Paprika 3 Garlic clove, minced 1 c Water 2 Bell peppers, chopped 32 oz Beans, chili/kidney 2 lb Tomatoes, can Black pepper to taste 16 oz Tomato sauce Heat bacon drippings in heavy pot. Add meat and cook until slightly browned. Add onions, garlic, bell peppers and saute until limp. Add tomatoes, tomato sauce, chili powder, cumin, paprika, salt and pepper. Stir to blend. Add water and simmer about 30 minutes. Add beans and continue to cook about 30-45 min. Yield: 3 quarts. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Herb Marinaded Deer Roast Categories: RaceNet, Wild, Venison Servings: 1 1 Deer roast 1 c Beef broth 4 tb Peanut oil 1 Tomato, peeled and chopped 1 Onion, chopped 1 ts Thyme 2 Garlic clove, minced 1 ts Tarragon 4 tb Flour Salt & pepper to taste Cook deer over hot charcoal for 3-4 hours, basting often with the marinade, but reserving one cup for the sauce. Heat oil in a pan and add onion and garlic. Saute for 5 minutes and sprinkle on flour. Cook and stir over moderate heat for 15 minutes or until flour is brown. Stir in the broth and reserved cup of marinade and bring to a boil. Reduce heat. Add tomato and herbs. Simmer one hour. Correct seasonings. Serve with meat. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Deer Filet a'Tournedos Brennan Categories: RaceNet, Wild, Venison Servings: 1 4 Deer filets of loin 1/4 ts Worcestershire sauce 2 tb Butter 1/4 ts Salt 1 tb Flour Pepper, black, dash 1/2 c Mushroom juice 1 Tomato, ripe large 1/4 c Wine, red 1/2 c Mushrooms, sliced In a small saucepan melt butter and saute mushrooms. Add flour and cook slowly a few minutes until slightly browned. Stir in wine, juice and seasonings. Cook until thickened. Meanwhile, season and grill filets to taste, rare or medium rare. Cut the tomato into four slices and grill. Arrange tomato slice on each filet and pour over mushroom sauce. USE large amount of charcoal, almost 2 layers, for rapid grilling. Hugg's Note: Add whole hickory nuts or pecans, in husks, to the grill to make an aromatic smoke. Won't flame before done. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Boiled Deer Ardennes Categories: RaceNet, Wild, Venison Servings: 1 2 lb Deer, lean 1/4 ts Cloves, ground 4 tb Flour 1/2 ts Ginger, ground 1 c Brown vinegar 1/2 ts Salt 1 c Water, cold 1/8 ts Pepper, black 1 Onion, small, chop fine Cut deer into bite-size pieces. Boil chunks of deer in water seasoned well with salt and pepper. Remove and drain well. While boiling deer, make a gravy: Mix 4 Tbsp flour with cold water to make a thin paste. Place in saucepan or frying pan. Add all other ingredients, stirring well over medium heat until a smooth gravy is formed. Pour gravy over deer chunks immediately before serving. Time it and take great care that all is piping hot. VARIATION: Boil deer in seasoned broth by adding a small amount of any popular marinade or herb/seafood seasoning. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Deer Sausage II Categories: RaceNet, Wild, Venison Servings: 1 2 lb Bacon, smoked, unsliced 1 tb Sage, rubbed 5 lb Deer meat, lean 1 tb Smoked salt Grind meats, blending together thoroughly with salt and sage. Smoke in links or cook in patties in a pan. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Barbequed Deer Ribs I Categories: RaceNet, Wild, Venison Servings: 1 1 c Catsup 2 ts Chili powder 1/4 c Vinegar 1/4 ts Cayenne pepper 1/4 c Worcestershire sauce 2 Onions, finely chopped 1 ts Salt 1 1/2 c Water 1 ts Pepper, black Split washed ribs into spareribs. Cover with sauce, cover the pan and bake in a moderate oven (350) for an hour. Uncover and continue to bake for another 30 minutes. Turn during last half-hour several times, to brown. You pick your favorite barbeque sauce. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Boiled Deer Tongue Categories: RaceNet, Wild, Venison Servings: 1 1 Deer tongue 3 Bay leaves 1 tb Salt 2 Cloves, whole 4 Peppers, whole Use ingredients above for one deer tongue, and add equal increase for each added tongue to cook. Wash the tongue(s) well and cover with water in a pot. Add spices and salt and simmer covered until tender. Remove from the water and peel off the outer covering, which is a modified 'skin' of sensory cells. Serve hot or cold with any of the myriad deer sauces listed here. You may spice it up to suit yourself during cooking. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Deer Sauce I Categories: RaceNet, Wild, Venison, Sauces Servings: 1 1/2 c Jelly, currant or grape 1/2 ts Dried herbs 4 tb Butter Melt and blend in a sauce pan; serving in a gravy boat for individual use. Pick your favorite herbs, usually aromatic ones such as sage, cloves or allspice. Suggestions: Use muscadine jelly, a perfect taste to compliment deer. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Deer Sauce II Categories: RaceNet, Wild, Venison, Sauces Servings: 1 1/4 c Marinade, strained 1 Ginger, powdered, pinch 1 c Jelly, strained 2 tb Whiskey, Scotch/Bourbon 1 tb Lemon juice Heat and blend thoroughly in a small sauce pan. Serve in a preheated gravy boat for individual use. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Deer Marinade I Categories: RaceNet, Wild, Venison, Sauces Servings: 1 2 c Wine, claret or other red 1 Bay leaf 2 c Vinegar 2 Cloves, whole 1 ts Worcestershire sauce Salt, pinch 4 cups of either wine or vinegar may be used in place of the combination. Marinade as short as two hours or up to 48 hours, depending on how you judge the tenderness and tastiness of your game. Save the marinade and use again or add to gravies and soups (sparingly). ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Deer Marinade II Categories: RaceNet, Wild, Venison, Sauces Servings: 1 2 c Wine, dry 12 Cloves, whole 2 c Vinegar, white 1 tb Peppercorns, black, whole 6 Bay leaves 1 Onion, large, sliced Combine ingredients and place meat in a bowl. Pour marinade over meat and cover for from 2 hours to 48 hours (refrigerate if cooking is not planned same day). Turn meat several times. Save marinade as basting sauce, repeat use, gravy flavoring or soup additive. You should judge meat tenderness and flavor to decide how long to marinade. Note: If meat is badly bloodied, add 2 Tbsp salt and increase vinegar by 1 C. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Deer Marinade III Categories: RaceNet, Wild, Venison, Sauces Servings: 1 1 Lemon, juice of 2 ts Salt 1/2 c Vinegar, wine 2 Bay leaves 1/4 ts Tarragon 1/4 ts Pepper, black 2 Onions, sliced 1/2 c Tomato catsup 1 ts Chili powder 1 Garlic clove, crushed 1/2 c Water Mix ingredients in a large bowl. Place meat therein and turn several times. Cover. Marinade for from 2 hours to 48 hours, dependent upon your assessment of tenderness and flavor. Save marinade for soups, gravies, or later use with another meat. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Deer Marinade IV Categories: RaceNet, Wild, Venison, Sauces Servings: 1 1 Wine, dry white, bottle 3 Parsley, chopped, sprigs 1 c Vinegar 1 ts Salt 1/2 c Oil, any type 6 Peppercorns, crushed 1 Onion, large, sliced 4 Juniper berries 2 Carrots, large, sliced thin 1/4 ts Thyme 4 Shallots, chopped Place cutup and chopped vegetables around meat in a large bowl. Pour mixed liquids over it. Oil rises to the top and retains flavor of marinade. Use for 2 hours to 48 hours, dependent on how you assess the tenderness and flavor of the meat. Retain marinade liquid for soup base, gravies or reuse later. Keep meat in refrigerator if not cooking the same day. OPTIONS: Omit juniper berries. Add rosemary or tarragon with or in place of thyme. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Deer Marinade V Categories: RaceNet, Wild, Venison, Sauces Servings: 1 1 lb Carrots, raw 3 Bay leaves 1 lb Onions, yellow 1 ts Thyme 1/2 lb Celery, incl. tops 1 ts Peppercorns, crushed 8 c Vinegar 1 tb Allspice, whole 4 c Wine, red 1 ts Salt 1 tb Parsley, chopped Saute carrots, onions and celery, finely chopped, in 4 Tbsp fat. Don't cook so hot that vegetables become browned. Add remaining ingredients and boil then simmer, covered, for 1/2 hour. Allow to cool and you are ready to use. Cover the meat completely if possible. If not, turn every 1/2 hour while in marinade. Otherwise, if meat fully covered, turn about every 3 hours. Keep meat in marinade for from 2 hours to 48 hours depending on your assessment of the tenderness and flavor of the deer. Refrigerate if more than 8 hours. Keep marinade, strained, for gravy or soup flavoring. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Big Buck Steak I - Venison Categories: RaceNet, Wild, Venison Servings: 1 1 Round steak, 1-1/2 to 2 in. Salt & pepper to taste 6 tb Flour 2 tb Frying fat 1 cn Mushroom soup If you kill a big buck and know he will not be as tender as my spikehorns, cut a round steak about 2 inches thick, dredge in flour, let stand for an hour and then reflour the wet spots. Sear on both sides in a hot, lightly-greased skillet or black iron pot. Now pour the can of soup directly onto the center of the steak, then add enough hot water to cover the meat. Cover the pot or skillet, cook in a moderate (375) oven for about 2 hours or until tender. Suggestions: Try adding cutup turnips and fresh green beans around the meat, just before pouring the mushroom soup on. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Big Buck Steak II - Venison Categories: RaceNet, Wild, Venison Servings: 1 1 Round steak, 1-1/2 to 2 in. 2 tb Catsup Marinade, selected 2 tb Olive oil 1 tb Garlic butter 4 tb Water 1 Onion, finely chopped Salt & pepper to taste 1/2 ts Flour Paprika to taste Dry the marinaded steak and brush with melted garlic butter. Add salt and pepper. Sear on both sides in a little bacon fat, in a black iron pot. Add remaining ingredients and cover, cooking over moderate heat for an hour and a half or until tender. If water cooks down, add wine to replace. Full range of modification to this recipe include tomato sauce instead of catsup, more or different seasonings, added vegetables to cook. Spicier includes bay leaf, clove of garlic, dash of rosemary, thyme, basil or sage. Note: Use hickory smoked salt instead of regular. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Fried Deer Heart Categories: RaceNet, Wild, Venison Servings: 1 1 Deer heart per person 1/2 c Milk 6 tb Flour 2 tb Bacon fat or oil 8 tb Cracker crumbs Salt & pepper to taste Slice deer heart thin, add salt and pepper. Roll in flour, dip in milk, and roll in cracker crumbs, and fry on both sides to golden brown. Eat now or add broth and simmer for 3 to 5 minutes. Drain and serve hot. Hearts can be washed and marinaded if desired. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Deer Heart and Kidney Stew Categories: RaceNet, Wild, Stews, Venison Servings: 1 Heart and kidneys from deer 4 c Water 1 Onion, minced 1 tb Butter or margarine 1 cn Mushroom soup Salt & pepper to taste 1 c Wine, red Noodles, rice, saffron rice Boil heart and kidneys in lightly salted water to cover until tender. Cool and slice into bite-sized pieces. Saute onion in butter until transparent. Add remaining ingredients, including 1 cup of broth in which meat is boiled. Allow to simmer for about 15 minutes more. Serve over noodles or rice. Wild rice is also excellent with this. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Deer Venison-Oyster Frizee Categories: RaceNet, Wildgame, Venison, Oysters, Seafood Servings: 1 24 Oysters 1 tb Bacon, finely chopped 2 lb Deer loin Salt & pepper to taste 1 tb Flour Hot toast points Fry thinly sliced deer loin in bacon fat until brown. Take care to cook slowly. Add oysters with their liquor. Thicken with flour rubbed to a paste with a little cold water. Season and cook until edges of oysters curl. Serve in a deep dish with toast points. Recipe date: 01/17/33. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Venison Sauce Piquante Categories: RaceNet, Wild, Venison, Sauces Servings: 1 5 lb Venison meat, cut 2" cubes 1/2 c Shallots, finely chopped 3 pt Water, cold 4 Onions, white, finely chop 32 oz Tomatoes, whole, can 1/3 c Bell pepper, finely chopped 1 ts Garlic, finely chopped 1/4 c Parsley, finely chopped 6 oz Tomato sauce 3 Lemon peel, small slivers 1/2 c Celery, finely chopped Cayenne pepper/generous 12 oz Mushrooms + liquid Salt & pepper to taste Fry meat in minimum oil til tender to fork. Usually 20 - 35 minutes. Remove. Make a roux of 6 Tbsp oil to equal amount flour. When deep (not dark) brown, add onion. Cook until transparent but don't burn. Add 3 pints cold water and bring to a boil. Add tomatoes, tomato sauce, celery, bell pepper, shallots, garlic, mushrooms. Let boil about 15 or 16 minutes. Add fried venison meat, parsley, lemon peel and salt and pepper to taste. Let simmer over low fire for at least one hour. Serve over hot rice. ----- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Venison and Noodles with Sour Cream Categories: Servings: 4 2 ts ab. butter 1 lb venisonburger 1 T ab. onion, minced 1 ea clove garlic, minced 1/2 lb mushrooms, sliced 1/4 ea 4 c. dry red wine 2 ea beef bouillon cubes 1 ea c. water 2 ea c. uncooked wide noodles 1 ea c. dairy sour cream juice of 1 lemon salt and pepper to taste paprika chopped parsley Melt butter; add venison, onion, garlic, and mushrooms. Saute' until meat loses red color and onion tender, stirring with fork to break up the meat. Add wine, lemon juice, bouillon cubes and water. Simmer uncovered for 10 minutes. Add noodles, cover and simmer for 15 minutes or til noodles are tender, adding more water if necessary. Season with salt and pepper. Stir in sour cream and heat gently. Sprinkle with paprika and parsley before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Venison fry pan meal Categories: Servings: 4 1 lb ground venison (or beef) 1 ea onion chopped 1 cn tomatos 2 lb ) cans pork & beans 1 ts salt 1/4 ts pepper 1 ts mustard. Brown ground venison. Add remaining ingredients and heat for about 20 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Venison Sour Cream Venisonburgers Categories: Servings: 4 Title: Venison Sour Cream Venisonburgers 1/4 c sour cream 1 ea sliced green onion 4 ts fine bread crumbs 1/4 ts Salt 1/2 lb Ground Venison 2 ea Hamburger Buns 2 ts hin slices tomato Dash Pepper Lettuce Leaves Stir together 1/4 cup sour cream, green onion, bread crumbs, salt and pepper. Add the ground venison, mix well. Shape into two 3/4-inch thick patties. Place patties in a small baking dish. Loosely cover with clear plastic wrap or waxed paper. Micro-wave on high power for 3 minutes. Turn patties over, rotate the baking dish a half turn. Micro-wave on high power for 2 to 3 minutes more or until meat is done. Serve the patties on toasted buns with lettuce and tomato. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Venison and Noodles Categories: Servings: 4 2 ts ab. butter 1 lb venisonburger 1 T ab. onion, minced 1 ea clove garlic, minced 1/2 lb mushrooms, sliced 1/4 ea 4 c. dry red wine 2 ea beef bouillon cubes 1 ea c. water 2 ea c. uncooked wide noodles 1 ea c. dairy sour cream juice of 1 lemon salt and pepper to taste paprika chopped parsley Melt butter; add venison, onion, garlic, and mushrooms. Saute' until meat loses red color and onion tender, stirring with fork to break up the meat. Add wine, lemon juice, bouillon cubes and water. Simmer uncovered for 10 minutes. Add noodles, cover and simmer for 15 minutes or til noodles are tender, adding more water if necessary. Season with salt and pepper. Stir in sour cream and heat gently. Sprinkle with paprika and parsley before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Venison Easy Skillet Dinner Categories: Servings: 4 Title: Venison Easy Skillet Dinner 1/2 lb ground venison (or beef) 3 ea medium potatos sliced thin 1 ea medium onion chopped 4 ea eggs 1 ea oil 1 c grated sharp cheese Salt and pepper Brown meat in skillet. Add onions and potatos and cook until onions are transparent and potatos are brown. Stir frequently. Beat eggs and add with grated cheese. Pour mixture over top. Cover and cook until eggs are firm. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Venison Yankee Roast Categories: Servings: 4 Title: Venison Yankee Roast 3 ts o 4 pound venison roast 2 ts salt 1/4 ts pepper 2 ts bs cooking oil 1 c of water 8 ea whole onions or 2 large onions quartered 8 ea carrots, cut in half. 15 oz can of tomato sauce l bay leaf Directions: sprinkle meat with salt and pepper. Brown in dutch oven. Add 1/2 cup water and bay leaf. Cover and simmer for 2 1/2 to 3 hours until meat is tender. With venison it can be longer. Add vegetables and rest of water. Pour on tomato sauce. Simmer for one hour covered. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Venison Mock Turtle Soup Categories: Servings: 4 3 lb venison. Scraps or stew cuts will do. 1 1/2 ea quarts of water 1/4 lb butter or margarine 1 T flour 1/2 pt cream 1/2 ts mace 1/2 ts dry mustard l pint milk salt and pepper to taste Boil meat and water until about one quart of liquid remains. Add milk and butter. Lower heat. Remove meat and let cool. Grind meat and return to stock. Allow to boil slowly for 30 minutes. Mix flour in cream and add to stock. Mix in seasonings and remove from heat. Makes 8 servings. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Venison-Rice Jamboree Categories: Servings: 4 1 ea chopped onion 2 T shortening 1 lb ground venison 1 ts salt 1/4 ts pepper 1 cn ned peas 1/4 c of liquid from peas or water if using frozen peas. 2 1/2 c whole peeled tomatoes 1/2 c uncooked rice. Cook onions in frying pan until soft. Add venison and seasonings and continue cooking until venison is brown. Add peas and remaining ingredients to meat mixture. Place in greased two quart covered casserole and bake at 375 degrees for one hour. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Venison Skillet Rice Dinner Categories: Servings: 4 1 lb ground venison (or 1 ea envelope onion soup mix 1 1/2 c water 3/4 c white rice, uncooked 1 cn tomatos 1 ea medium can green peas 1 c shredded sharp cheese beef) Brown meat. Add soup mix, water, rice, tomatos and peas. Simmer 25 minutes or until rice is tender. Top with shredded cheese before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Venison Italian Roll Categories: Servings: 4 1 1/2 lb venisonburger 1 ea egg 3/4 c cracker crumbs 1/2 c finely chopped onions 1 ts salt 1/2 ts oregano 1/2 ts pepper 6 oz mozzarella cheese, grated Here is an interesting way to prepare venisonburger. two 8-ounce cans tomato sauce Combine venisonburger, egg, cracker crumbs, onions and 1 can tomato sauce, salt, oregano, pepper. Mix well. Shape into a flat 10X12 inch rectangle on wax paper. Place grated cheese on meat. Roll up jelly roll style and press ends of roll to seal. Place in shallow baking dish. Bake for one hour at 350 degrees. Pour remaining can of tomato sauce on top and bake for five more minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Venison Stew Categories: Servings: 4 3 ea lb venison 1/4 ea 4 cup flour 3 ea Tbsp bacon drippings 1 1/2 ea cup hot water (use 2 cups if needed) 1 1/2 ea cup red wine 2 ea ea cloves of garlic, chopped ************************ Categories: Main dish Game Orig- Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS Tabasco to taste Cayenne pepper to taste 1 ea tsp mixed herbs (thyme, marjoram, basil) 1 ea tsp dried parsley 1 ea ea large onion, sliced 1 1/2 ea tsp salt 1/2 ea 2 tsp pepper 4 ea ea carrots, peeled and quartered 4 ea ea potatoes, pared and quartered 1 ea cup mushroom pieces Cut sinews and bones from venison. Cut meat into bite-size pieces; dredge in flour. Brown venison in hot bacon drippings. Add hot water, 1 ea salt and pepper. Cover and bring to a boil. Reduce heat and simmer about 2 ea hours. Add carrots and potatoes; cover and simmer for 1 hour. Add a little water if needed. Add mushrooms during the last 15 minutes. Serve with plenty of buttered biscuits. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Venison Jerky Categories: Servings: 4 2 lb lean venison trimmed of all fat 1/2 c pickling salt 1/4 c brown sugar 1/2 ts black pepper 1/2 ts garlic powder Cut strips of meat as thin as possible, 1/8 inck or less by 4-6 inches long. Combine remaining ingredients to make a dry brine. Roll the pieces quickly in dry brine solution and place on rack in a smoker. The temperature in the smoker should stay between 75deg and 95 deg for 10-12 hours or until jerky strips snap when bent. (from "L.L.Bean Game & Fish Cookbook", by Angus Cameron) Neil ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Venison Chili Categories: chili spicy Texas main dish Servings: 4 ------------------------------------ 3 T vegetable oil 1 ea large onion, finely chopped 2 ea large cloves garlic, minced 1 ea small hot green chilie pepper, minced (optional) 1 1/4 lb venison, cut into 1/2" cubes 3/4 lb ground venison (or ground pork) 28 oz can of crushed tomatoes 3 T red wine vinegar 3 T ground chili powder 2 T ground cumin 2 T Worchestershire sauce 1/2 ts cayenne pepper, plus a pinch 1 ea large green bell pepper, seeded and chopped 2 ts salt or to taste 10 oz can of red kidney beans, drained 3 T Masa Harina (or fine cornmeal) mixed with a little VENISON CHILI freshly ground black pepper to taste water into a smooth paste for thickening chili Heat the oil in a very large skillet. Stir in the onion, garlic, and chile pepper. Saute over med-hi heat until the onion is just tender, about 5 minutes. Add the cubed and the ground venison and continue cooking for about four to five minutes, stirring with a wooden spoon, until the ground meat is no longer red. Add all the remaining ingredients except the beans and the masa harina (or cornmeal). Bring the mixture to a 1 ea oil then reduce heat to medium and cook uncovered for 30 minutes, stirring occasionally. The stew should be fairly thick. Stir in the kidney beans and the masa harina and heat through. Taste and adjust the seasonings. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Herb Marinaded Deer Roast Categories: 10-28-90 Wildgame Venison Servings: 4 1 ea deer roast 4 T peanut oil 1 ea onion, chopped 2 ea garlic clove, minced 4 T flour 1 c beef broth 1 ts omato, peeled and chopped 1 t thyme 1 ts tarragon 1 x salt & pepper to taste Orig- Servings: 1 Cook deer over hot charcoal for 3-4 hours, basting often with the marinade, but reserving one cup for the sauce. Heat oil in a pan and add onion and garlic. Saute for 5 minutes and sprinkle on flour. Cook and stir over moderate heat for 15 minutes or until flour is brown. Stir in the broth and reserved cup of marinade and bring to a boil. Reduce heat. Add tomato and herbs. Simmer one hour. Correct seasonings. Serve with meat. Source: Feb 83 Times-Picayune/States-Item, New Orleans LA Recipe date: 02/26/83 ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Venison Ragout with Onions Categories: 10-28-90 Wildgame Venison Servings: 4 2 lb deer neck and shank 24 ea pearl onions 1 1/2 ea onion, chopped 1 lb fresh mushrooms, chopped 1 T tomato sauce 3 T wine, sherry or port 2 c beef stock 2 c wine, dry red 2 T butter Orig- Servings: 1 T flour 1/4 t salt Cut meat from bones into chunks about 3/4". Heat 1/4 stick of butter in a large steel or aluminum pot. Add 1 tsp olive oil to retard burning. Brown deer chunks until well-seared, then add sherry or port and cook for 10 minutes more. Remove from pot and set aside. To the liquid remaining in the pan add pearl or chopped onion and brown until golden. Add tomato paste, stirring in well. Add flour and stir into mixture. Return deer to pot, adding stock. Add 1/3 the red wine, bring to a boil, then simmer for ea 3 until used up. Add mushrooms 30 ea 0 minutes before serving. Serve over buttered noodles or rice. Suggestions: Leave out mushrooms and substitute chopped carrots at start. Recipe date: 12/31/67 ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Deer and Barley Soup Categories: 10-28-90 Wildgame Venison Soups Servings: 4 2 ea deer shanks (or equal) 1 c barley, pearl 1 c peas, green split 2 ea onions, chopped 2 ea garlic clove, finely chopped 1 ea bell pepper, seeded, 14 c beef or chicken stock 4 T butter Orig- Servings: 1 chopped T salt 1/4 t pepper Brown garlic, onion and pepper in butter. Add deer, cut into 1" pieces, and brown lightly. Add stock and remaining ingredients and bring to a boil. Cover and simmer for 2-3 hours, until meat is tender. Season according to taste. Shank took 3 hours to become tender. Source: Gulfport Sun-Herald, 13 January 1988 Recipe date: 01/13/88 ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Venison Jerky Categories: Echo game venison deer Servings: 4 1/4 c cider vinegar 4 T worcestershire sauce 2 T brown sugar 1 ts salt 1 ts dried garlic powder 1/2 ts ground pepper 1 ts o 2 pounds raw lean venison strips Venison Jerky ****************************** Partially freeze meat so it can be cut easily into 1/4 inch strips. Dump remaining ingredients in bowl or big cake pan and mix well. Marinate meat in mixture covered in refrigerator for at least a day, turning now and then to coat meat evenly. Shake excess moisture from marinated strips. If oven is clean and you want to keep it that way, line bottom with aluminum foil to catch drippings. Lay strips of meat over cake racks or directly on oven racks. Or, to accommodate more meat, use those spiked metal hooks used to hang curtains, spear a strand of meat on each hook and hang down from regular oven racks. (The more air that circulates around meat strips, the better.) Cook for 5 to 6 hours in 175 degree oven. Remove from oven, blot with paper towels and when cool, store in refrigerator in old mayonnaise jars, with the tops on, or in sealed plastic bags. It will last for a day or more without refrigeration. Most any barbecue marinades can be used for jerky as long as they contain no oil. For stronger flavors, add more seasonings and increase marinating time. Vinegar when added to marinade, will soften the wild taste of game meats. Lean meats are best for jerky. (Ann Beckmann Seattle PI) ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Marinaded Deer Roast Categories: 10-28-90 Wildgame Venison Servings: 4 8 lb deer roast (ham) 1/2 lb salt pork, cut in strips 1 c currant jelly 4 T flour 1 T brandy 4 c vinegar 4 c water 1 T salt 1 T red pepper 1 T pepper, black 3 ea garlic clove, minced 3 ea bay leaves 1 ts cloves 1 t allspice 1 ts thyme Orig- Servings: 1 Mix all ingredients after brandy into marinade. Pour over roast and soak for at least 6-8 hours, turning several times. Before roasting punch several holes in the roast with a sharp knife. Insert salt pork with additional garlic, cloves. Cook at 325-350 degrees for 20-25 minutes per pound. Baste frequently with drippings and marinade. When tender, remove meat and keep warm while making gravy. GRAVY: In the roasting pan slowly melt 1 C currant jelly with drippings and marinade. Add flour mixed with water to thicken. When gravy is desired consistency, add 1 Tbsp brandy, stir well and serve. Suggestions: Use muscadine jelly for better tasting gravy. Source: LOUISIANA CONSERVATIONIST Recipe date: 12/10/87 ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Brunswick Stew Categories: 10-28-90 Wildgame Venison Stews Servings: 4 2 ea rabbits 4 ea squirrels 2 lb venison 4 ea onions, med, diced & 4 ea potatoes, diced 8 c broth (from parboil) 1/2 c butter 8 oz cream style corn 1 cn okra (if available) 2 T Worcestershire sauce 2 ea bay leaves 2 t salt 1 ts peppercorns 1 t red pepper, dried Orig- Servings: 1 sauteed oz lima/butter beans, can 2 cn tomatoes Parboil rabbits or squirrels; remove meat from bones. Save broth. Cut venison into chunks, flour, and brown. Add all ingredients to a large pot and simmer slowly for about an hour with the pot covered. When meats are tender, check if seasoning adjustment is needed. Add water to thin if required. Serve in soup bowls. A dash or two of tabasco can be substituted for the red pepper. Modify ingredients according to availability. Recipe date: 01/15/63 ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Deer Filet a'Tournedos Brennan Categories: 10-28-90 Wildgame Venison game Servings: 4 4 ea deer filets of loin 2 T butter 1/4 c wine, red 1/4 t Worcestershire sauce 1/4 ts salt 1 x pepper, black, dash Orig- Servings: 1 T flour 1/2 c mushroom juice ts omato, ripe large 1/2 c mushrooms, sliced In a small saucepan melt butter and saute mushrooms. Add flour and cook slowly a few minutes until slightly browned. Stir in wine, juice and seasonings. Cook until thickened. Meanwhile, season and grill filets to taste, rare or medium rare. Cut the tomato into four slices and grill. Arrange tomato slice on each filet and pour over mushroom sauce. USE large amount of charcoal, almost 2 layers, for rapid grilling. Hugg's Note: Add whole hickory nuts or pecans, in husks, to the grill to make an aromatic smoke. Won't flame before done. Recipe date: 12/11/87 ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Deer Sauce II Categories: 10-28-90 Wildgame Venison Sauces Servings: 4 1/4 c marinade, strained 1 c jelly, strained 1 T lemon juice 1 ea ginger, powdered, pinch Orig- Servings: 1 T whiskey, Scotch/Bourbon Heat and blend thoroughly in a small sauce pan. Serve in a preheated gravy boat for individual use. Hugg's Note: Muscadine jelly is the very best with deer. Recipe date: 01/15/63 ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Deer Marinade I Categories: 10-28-90 Wildgame Venison Sauces Servings: 4 2 c wine, claret or other red 2 c vinegar 1 ts Worcestershire sauce 1 ea bay leaf 2 ea cloves, whole 1 x salt, pinch 4 c of either wine or vinegar may be used in place of the combination. Orig- Servings: 1 Marinade as short as two hours or up to 48 hours, depending on how you judge the tenderness and tastiness of your game. Save the marinade and use again or add to gravies and soups (sparingly). Hugg's Note: Hunt TROPHIES FOR THE POT (Spikes & Forkhorns). ADJUSTMENT: 12 crushed green peppercorns and a few black. Recipe date: 01/15/63 ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Deer Marinade II Categories: 10-28-90 Wildgame Venison Sauces Servings: 4 2 c wine, dry 2 c vinegar, white 6 ea bay leaves 12 ea cloves, whole 1 T peppercorns, black, whole 1 ea onion, large, sliced Orig- Servings: 1 Combine ingredients and place meat in a bowl. Pour marinade over meat and cover for from 2 hours to 48 hours (refrigerate if cooking is not planned same day). Turn meat several times. Save marinade as basting sauce, repeat use, gravy flavoring or soup additive. You should judge meat tenderness and flavor to decide how long to marinade. Hugg's Note: If meat is badly bloodied, add 2 Tbsp salt and increase vinegar by 1 C. Recipe date: 01/15/63 ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Deer Marinade III Categories: 10-28-90 Wildgame Venison Sauces Servings: 4 1/4 ts tarragon 2 ea onions, sliced 2 ts salt 2 ea bay leaves 1/4 ts pepper, black 1/2 c tomato catsup 1 ea garlic clove, crushed Orig- Servings: 1 ea lemon, juice of 1/2 c vinegar, wine ts chili powder 1/2 c water Mix ingredients in a large bowl. Place meat therein and turn several times. Cover. Marinade for from 2 hours to 48 hours, dependent upon your assessment of tenderness and flavor. Save marinade for soups, gravies, or later use with another meat. Hugg's Note: The use of chili powder is questionable (unless you are a Texan, when it becomes basic. Recipe date: 01/15/63 ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Smoked Deer Ham I Categories: 10-28-90 Wildgame Venison Servings: 4 1 ea deer ham, 8-10 lb 3 T red pepper 1/2 c salt 1/4 c vinegar 4 T pepper, black Orig- Servings: 1 Wash ham carefully and trim away fat or cartilage. Make small slits in meat with sharpe knife about 2 in. apart and 1 in. deep, all over the roast. Make a paste of the ingredients and stuff each cut slit with a small teaspoon of seasoning paste. Rub remaining seasoning over outside of roast. Seal tight in a container and refrigerate for 24 - 48 hours, turning over 2 or 3 times. When ready to cook, place on spit over coals and smoke approximately 4 - 5 hours. When done, wrap in foil and keep very warm till serving. Hugg's Note: Electric skillet with hickory nut hulls make excellent smoke generating stuff. Also green maple, bay. Recipe date: 12/12/87 ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Deer Sausage I Categories: 10-28-90 Wildgame Venison Servings: 4 10 lb deer meat, lean 10 lb pork, fresh, lean 3 oz water 1 oz pepper, black 3/4 oz ginger, ground 1 1/4 oz nutmeg 1/2 oz allspice 1/2 oz paprika 2 ts garlic powder 12 oz salt 1/2 lb dried milk 2 1/2 t liquid smoke Orig- Servings: 1 Grind together the two meats, mix thoroughly. Add measured water. Mix spices thoroughly and mix well into meat mixture. If sausage is to be smoked, omit the liquid smoke. You may stuff sausage into casings, making 6 ea -8" links, or make into patties for freezing. To cook, place in a frying pan with a cover, adding water to the 1/3 mark on the sausage. Boil for 15 minutes covered, then remove. Drain most of the fat from the pan; replace sausage and brown. Make gravy in pan after sausage done. Recipe date: 12/12/87 ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Venison Ham Categories: 10-28-90 Wildgame Venison Servings: 4 2 T flour 2 T vegetable oil 3 c water, hot 2 ea onions, large, chop coarse Orig- Servings: 1 9 oz mustard pickles 3 T vinegar 3 T pancake syrup 4 T Worcestershire sauce 12 oz chili sauce 1 x cayenne pepper (to taste) 1 x salt & pepper to taste 1 ea deer ham, large Combine flour and oil and cook over medium heat, stirring constantly, to make a roux. Add hot water gradually, stirring to blend. Place ham in 1 ea Salt and pepper liberally. Pour roux over roast. Cover pan and bake one hour at 350 ea 50 degrees. Make a sauce with remaining ingredients. Pour sauce ov gar350 roast and bake three more hours, uncovered for the last hour. Slice an serve with gravy over rice. Suggestions: To decrease wild taste of deer, marinate in buttermilk overnight, Mrs. Elmer Neill, Jr. from VINTAGE VICKSBURG Recipe date: 12/05/87 ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Deer Soup Stock Keywords: 10-28-90, game, Venison, Soups ea deer bones, cracked, large 1/8 t nutmeg 1/1 ts mace 12 ea peppercorns, green, crus c water 1/4 t smoked salt Crack deer bones after removing from meat (large ham bone & pelvic bones, etc). Place in large stew pot, add seasonings. Bring to a boil, then cover and simmer for three hours. Strain stock through tea strainer, then through cloth to remove any particles. Allow to cool, then skim off any fat which accumulates. Use as base for soup or stew. Recipe date: 03/03/88 -----------------------------------------------------------------------------