Index:

Venison Fondue 1

Roast Venison in Foil 1

Wine Vinegar Marinade 2

Spicy Marinade 2

Teriyaki Marinade 2

Madeira Game Sauce 3

Venison Marinade 3

Venison Jerky 3

Four Seasons Barbecue Sauce 4

Cranberry Vinaigrette 4

Mr. Miller’s Venison Roast 5

Barbecued Venison Roast 5

Venison Pot Roast 6

Roast Rack of Venison 6

Barbecued Venison 7

Venison Stew and Homemade Dumplings 7

Venison Soup 8

Burgundy Venison Stew 8

Deer Stew 8

Venison Chili 9

Venison Pepper Stew 9

Kristen’s Favorite Burger Soup 9

Zesty Venison Stew 10

Venison Hamburger Soup 10

Venison Soup 11

Nutrition Content of Game Meat: Venison is a broad term that refers to meat from any of a variety of game animals such as deer, elk, moose, caribou and antelope. The nutritional value and the quality of these meats depend on:

Type of animal—deer, elk, moose, caribou, antelope or reindeer. Age of the animal. Younger animals are usually more tender. Diet of the animal. Animals with access to abundant food sources have more body fat—so their meat is higher in fat and calories. Time of year hunted. In spring, after a long winter and scarce food, meat is tougher and leaner.

In general, game meat is leaner than meat from domesticated animals. The small amount of fat on game meat is strong tasting, so you should remove it before cooking. For maximum tenderness, cook slowly—either braise in liquid, or roast and baste frequently.

Nutritional value of game meat (3 ounces)* *Composite of all cuts, trimmed and roasted.

Source: USDA Nutrient Date Laboratory

Type of Meat

Calories Fat

(grams) Saturated

fat (grams) Cholesterol (milligrams)

Deer 134 3 1 95

Elk 124 2 1 62

Moose 114 1 Trace 66

Caribou 142 4 1 93

Antelope 127 2 1 107

Beef 259 18 7 75

Pork 214 13 5 73

28

Stir together flour, salt and pepper. Coat liver with flour mixture. Melt butter in a large skillet; brown liver over medium heat. Reduce heat and sprinkle with onion and dill. Cover tightly and simmer 20 minutes. Serves four.

Deer Liver

Soak a deer liver for about two hours in a quart of water to which three tablespoons of vinegar has been added. Remove the liver and wipe dry with a clean cloth. Cut the liver into slices (not too thin), and trim away any gristle and skin. Pour boiling water over the slices and stir in a pan for a minute or two, or until the liver looks grayish. Remove from the water and chill in cold water and place on paper towels to dry. It can now be refrigerated or frozen. To fry liver: Dip the slices in seasoned flour and put into hot fat (bacon fat, melted butter or margarine) in a pan. As soon as blood disappears on top, turn the slices over to fry on the other side. Serve.

Dilled Venison Liver and Onions

1/2 cup all-purpose flour 1/4 tsp pepper 1/4 cup butter 1/2 tsp dill weed

2 tsp salt 1 lb venison liver, sliced 1/2 cup onion, minced

27

Venison Chili 11

Bauer Ranch Stew 12

Peppered Venison Steak 13

Hawaiian Venison 13

Microwave Salisbury Venison Steak 14

Pan Broiled Venison Steaks 15

Breaded Venison Steaks in Wine 15

Fillet of Venison 16

Venison Steaks or Chops 16

Sweet and Sour Venison Ribs 17

Venison Ribs 17

Crock Pot Venison Barbecue 18

Beer Venison Burgers 18

Venison Meat Loaf 19

Venison-Pork Patties 19

Venison Meatloaf 19

Venison Meatloaf 20

Chuck Wagon Venison 20

Venison Sausage Balls 20

Venison Meatballs 21

Venison Sausage 21

Crock Pot Venison 22

Charcoal-Broiled Venison Chops 22

Wok Venison 23

Venison Creole 23

Venison Scallopini 24

Venison Goulash 24

Venison Pizza Casserole 24

Venison Borscht 25

Deer Heart 25

Venison Stroganoff 26

Deer Liver 27

Dilled Venison Liver and Onions 27

Nutrition Content of Game Meat 28

Venison Fondue

Roast Venison in Foil

Single burner stove Fondue forks

Dutch oven Salad oil

3 lbs venison rump roast 1 large onion, chopped fine Salt and pepper to taste Pinch of rosemary

1 large carrot, grated 1 can (10 oz) beef gravy Pinch of oregano

Grease a large sheet of heavy foil and place in a roasting pan. Put the roast in the center of the foil and add all the other ingredients. Wrap the foil securely over the roast, making sure it is leak-proof and that moisture will not escape. Roast in a 350 degree F oven for two and a half hours or until done to taste.

Cut any type of meat into one inch cubes. Have two or more sauces ready. Pour salad oil into Dutch oven to no more than half capacity. Heat oil to 425 degrees F on the stove. Transfer oil to burner on the table. Set out several small bowls and two or more sauces. Set two large bowls of meat or each type of meat in individual bowls. Spear one to two cubes of meat and hold it in the hot oil until cooked to desired doneness, then dip it in a sauce. Suggested Types of Sauces: Curry sauce, tomato sauce, sweet and sour sauce, cheese sauces, fruit sauce, mayonnaise sauce, garlic butter, hot mustard sauce, barbecue sauce, herb sauce, sharp sauce or tartar sauce.

1

Remove fat from meat and cut into strips, 1/4 inches wide and one and a half inches long. Brown meat in butter. Transfer meat to an oven-proof casserole, and add onion, salt, and pepper. Heat bouillon in skillet until it reaches the boiling point, scraping the bottom to loosen meat particles. Pour over the meat, cover, and bake in 350 degree F oven for one and a half hours, turning twice during the baking time. Sauté mushrooms in the additional butter until lightly brown. Stir constantly until the mixture cooks and thickens. Add mustard and sour cream and bring to the boiling point. Pour over meat and serve over cooked rice. Makes four servings.

Venison Stroganoff

2 lbs venison round steak, 3/4 inch thick 2 tbsp butter 1 onion, chopped 1/2 tsp salt 1-1/4 cup beef bouillon

2 tbsp butter 1 cup sliced fresh mushrooms 1-1/4 tsp prepared mustard 1 cup sour cream

26

6 quarts water 2 tsp salt 1 lb venison, cut into 1-inch cubes 6-8 garden fresh new potatoes

2 tsp pepper 6 cups green wax beans 8 medium beets 6 cups yellow wax beans 2 bay leaves

Make sure you have a pot large enough to hold six quarts of water. If not, you can subtract 1/6 of the ingredients for every quart of water not included in the pot. Add the bay leaves, salt, pepper and wild game to the water and bring the ingredients to a boil. Skin the beets and slice them into bite-size chunks approximately one-eighth of an inch in diameter. Add the beets to the mixture in the pot. When the pot has come to a boil, lower the heat and simmer until the mixture becomes completely red. You may want to taste check to see if there is enough salt and pepper. When the beets are nearly cooked, add the potatoes, yellow beans and green beans. When the potatoes are soft to touch, the borscht is ready. Sour cream may be added until the redness turns pink. You may substitute canned milk, about 1/4 cup.

Deer Heart

If you bag a deer, save the heart. Trim off the fat, if any, and remove blood vessels, tubes, and membranes; soak overnight in salted water. Next day, rinse well in fresh water and cut into half inch thick slices. Season with salt and pepper and fry to a nice brown color on both sides. After the initial preparation, you may decide to simmer the heart instead of frying it. Put in into a kettle and cover completely with boiling water. Add one teaspoon of salt per quart of added water and a dash of pepper, a bay leaf, a stalk of celery (cut into inch-long pieces), a carrot (cut into half inch pieces), and a quartered onion. Bring the mixture to a boil and then simmer until meat is tender. This may take about an hour.

Venison Borscht

25

1/4 cup red wine vinegar 2/3 cup salad oil 1/2 tsp dry mustard 1 tbsp onion, grated 1/4 tsp hot sauce 1/4 tsp garlic powder

3 tbsp water 1 tsp salt 1 tbsp ketchup 1/2 tsp sugar 1/2 tsp paprika

Wine Vinegar Marinade

Measure all marinade ingredients into a jar which has a tight fitting lid. Cover and shake vigorously.

Spicy Marinade

4 tbsp oil 5 tbsp soy sauce 1 tbsp Worcestershire sauce

1 medium onion 3 tbsp lemon juice 1/2 tsp pepper Hot sauce to taste

Combine all ingredients and bring to boil. Marinate venison for one to two hours before cooking.

Marinate venison in sauce overnight. Venison may then be dried, broiled, fried or barbecued.

Teriyaki Marinade

3/4 cup soy sauce 1 tbsp MSG 3 cloves garlic, minced 2 lbs venison

2 tbsp wine (optional) 1/3 cup sugar 4 tsp fresh ginger, chopped

2

Remove from the liquid and pat very dry with paper towels. Place on cookie sheet in a single layer. Bake at 200 degrees F for six to eight hours turning every two to three hours or until dry to the touch. Cool or process in a dehydrator until it cracks when folded. Store in a jar with a tight lid in the refrigerator.

Madeira Game Sauce

3 tbsp butter or margarine 1 cup venison stock 2 tbsp wine

2 tbsp currant jelly 3 tbsp all-purpose flour

In a small saucepan, melt butter over medium-low heat. Stir in flour. Blend in stock. Cook over medium heat until thickened and bubbly, five to seven minutes. Add jelly, stir until melted. Add wine, heat just to boiling. Serve sauce warm. Makes about one cup.

Venison Marinade

Allow the meat to remain in the marinade, covered and refrigerated, for one to three days. Turn it from time to time.

1 cup water 1 cup dry red wine

Cover 5 pounds venison with:

6 or 8 black peppercorns 1 bay leaf

8 to 10 whole cloves 1 small sprig rosemary

Add:

Venison Jerky

1 tbsp salt 1 tsp onion powder 1 tsp garlic powder 1-1/2 tsp black pepper

1/3 cup Worcestershire sauce 1/4 cup soy sauce 1 tbsp mustard

Marinate three pounds venison cut into 1/8—1/4 thick strips overnight in a mixture of the following:

3

Cook noodles according to package directions. Sauté venison and seasonings until brown; add soup, water, cooked noodles and mushrooms. Pour into greased casserole dish, sprinkle cheese over top. Bake (uncovered) in a 350 degree F oven for three minutes.

1-1/2 lb venison round steak, cut 1/2 inch thick 1/2 cup flour 1/2 tsp pepper 1/3 cup light cream 3/4 cup parmesan cheese 1 tsp salt

1 cup wine or pineapple juice 1 clove garlic, crushed 1 egg, slightly beaten 3/4 cup fine cracker crumbs 1/4 cup snipped parsley

Venison Scallopini

Heat oven to 375 degrees F. Pound meat pieces 1/4-inch thick with the edge of a saucer or meat mallet. Stir flour, salt, and pepper together. Stir egg and cream together. Stir crumbs, parmesan and parsley together. Dredge the meat first in the flour mixture, then the egg mixture, then the crumb mixture. In large skillet, heat butter and garlic until golden. Brown meat on both sides. Place browned meat in square baking dish, 8 x 8 x 2. Pour wine over the top and cover. Bake 45-60 minutes or until meat is tender.

Venison Goulash

1-1/2 to 2 lbs venison, cubed 1-1/2 tsp salt 1 tsp paprika

2 tbsp fat 1/8 tsp pepper 2 cups dairy sour cream 1 pkg onion soup mix

Brown meat in fat. Sprinkle with salt, pepper, and paprika. Beat sour cream and soup mix with egg beater; pour over meat. Cover and simmer until tender. Serve over mashed potatoes, rice or noodles.

Venison Pizza Casserole

1/2 pkg extra wide noodles 1 lb ground venison 1 tsp oregano 1/2 tsp salt

1 can tomato soup 1/2 cup water 1 can (2 oz) mushrooms 3/4 cup grated cheddar cheese

24

Brown the venison in the butter or margarine. Add onion and celery pieces, sautéing until tender. Dissolve bouillon cube in water, and pour over venison mixture. Thicken with cornstarch. Pour into shallow baking dish. Add tomato, mushrooms, and peppers. Bake 45 minutes at 350 degrees F.

2 lbs venison round steak 1 cup cooking oil 1/4 cup soy sauce Pinch of cayenne pepper 1 green pepper cut into thin strips 6 large mushrooms, cut into chunks

1 stalk celery, cut into chunks 2 tbsp cooking oil 1/2 cup chicken bouillon 1/4 tsp dry mustard 1 large onion, cut into chunks 1/4 tsp ginger

Wok Venison

Slice the steak into strips about 1/16 inch thick. Cut against the grain with a sharp knife. Marinate the meat in a bowl with the cooking oil, soy sauce, ginger, and cayenne pepper mixture. Place the bowl in the refrigerator for three hours. Just before time to cook, prepare the vegetables (slice and chop). Heat two tablespoons of cooking oil in a wok (375 degrees if it is an electric wok). Place the meat in the hot oil and stir-fry for two minutes, push up the side and add mushrooms for two minutes. Stir-fry celery for two minutes, and one minute for the green pepper. Add to wok a half cup of marinade, chicken bouillon, ginger, and dry mustard. Simmer for two minutes. Thicken pan juices slightly with cornstarch dissolved in cold water. Serve over hot rice.

Venison Creole

Thin slices of venison 2 tbsp butter or margarine 1 beef bouillon cube 1/2 cup water Slices of tomato Slices of green peppers

Flour Onion slices Celery pieces Cornstarch Mushrooms

23

In a saucepan, combine the cranberry juice, wine and dried cranberries and bring to a boil. Boil over high heat until liquid is reduced to about one cup (six to eight minutes). Meanwhile, in a small sauté pan, heat olive oil and sauté the shallots until soft, but not brown. Remove to a medium bowl and set aside. In a blender or food processor, puree the reduced cranberries-cranberry juice mixture. Add puree to the softened shallots. Whisk in the rest of the ingredients, including the remaining olive oil, seasoning to taste with salt and pepper. Store in the refrigerator for up to one week. Serves six.

Four Seasons Barbecue Sauce

1 cup butter 1 cup maple syrup 2 tsp dry mustard 2 cups ketchup 2 tsp paprika

1 cup onion, chopped 2 tbsp Worcestershire sauce 1 cup vinegar 2 tsp salt

Melt butter and sauté onion. Add one cup syrup. Add remaining ingredients. Bring to a boil, lower heat and simmer for 20 minutes. Pour over well-browned meat and bake in oven for one and a half hours at 325 degrees F. This recipe makes enough for a large batch of meat, so you may want to use only half of it.

Cranberry Vinaigrette

3 cup unsweetened cranberry juice 1/4 cup dried cranberries 2 tbsp fresh orange juice 2 tsp dill or fennel, chopped fresh Sea salt and black pepper, to taste

1/2 cup dry red wine 2 tbsp shallots, finely minced 1 tbsp red wine vinegar 1 tbsp of olive oil Honey or maple syrup to taste

4

Mix all ingredients but meat in saucepan over medium heat. Simmer three to five minutes. Pour over roast in roasting pan. Cook in 325 degree F oven for three hours. Baste frequently. Shred roast after it has cooled. Serve with rolls or on noodles. The roast will just fall apart, juicy and tender.

Mr. Miller’s Venison Roast

1 (3-4 pound) venison roast 1 cup water

1 pkg dry onion soup mix 5 pieces of bacon (optional)

Soak venison roast in salted water for 24 hours. Wash the salt off. Make a paste of the dry onion soup mix and some water, and rub all over the roast. Place one cup water in roasting pan. Cook at 250 degree F in oven, covered, for about four hours or until tender or crisscross with bacon slices and place in a smoker for eight hours.

Barbecued Venison Roast

3-4 lbs venison roast 1 tbsp sugar 2 tsp salt 2 tsp paprika 1 tbsp Worcestershire sauce

1 cup water 1/2 cup onion, chopped 1 tsp dry mustard 1 tsp pepper 1/4 cup cider vinegar 1 cup ketchup

5

Charcoal-Broiled Venison Chops Venison chops cooked over charcoal or under the broiler are far superior to any method of pan-frying. To serve six people, you should have a half dozen, one-inch thick venison chops and a cup of melted butter. Let a charcoal fire burn down to clean white ash. Brush the chops on both sides with melted butter and place on a grill. Keep the grill high enough from the coals to prevent too rapid cooking. Cook about eight minutes, turn and baste again generously with melted butter. Cook six more minutes on this side. If you like your meat cooked well done, leave on the grill a few minutes longer. When done, remove from fire and salt and pepper to taste.

Crock Pot Venison

1 lb venison, cut into small chunks with fat removed 1 can beefy mushroom soup

1 can beef noodle soup 8 oz fresh or canned mushroom pieces Worcestershire sauce Oil

Heat two to three tablespoons of oil in a skillet and sear venison to seal its juices. Add venison and remaining ingredients to crock pot. Season with Worcestershire sauce or any other favorite spices. Cook for four to five hours. Tastes great served over rice.

22

Mix above and stuff in natural casing. Freeze until ready to fry.

If you prefer “milder” sausage cut the amount of sage, garlic and chili pepper in half.

2 cups grated raw potatoes 1 tbsp onion, chopped 1/8 tsp pepper 1/4 cup milk 3 cups water 2 cups sour cream

1-1/2 lbs ground venison 1-1/2 tsp salt 1 egg 1/4 cup butter 2-3 tbsp flour 1 tsp dill seed

Venison Meatballs

Combine potatoes, venison, onion, salt, pepper, egg, and milk. Shape into one and a half inch balls. Brown balls slowly in butter in large skillet. Add a half cup water and cover. Simmer for 20 minutes or until done. Remove meatballs. Stir in flour and remaining water. Simmer until thick. Reduce heat. Stir in cream and dill. Add meatballs. Heat, but do not boil. Serves eight.

Venison Sausage

12 lbs ground meat (half venison and half pork) 1-1/2 tbsp sage (rubbed) 1 tbsp garlic powder 1/4 cup salt 1/4 tsp allspice

1-1/2 tbsp black pepper 1 tbsp salt peter (sodium nitrate) 1 tbsp chili pepper (crushed)

21

Place venison in flat roasting pan. Make a few slits in meat with sharp knife; spoon marinade over all. Cover meat with a half pound of sliced bacon. In bottom of roasting pan put one cup each diced celery, diced carrots, diced onion, one can beef consume, and the remaining marinade. Roast at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F and roast about one and a half hours longer. Baste every 20 minutes with pan drippings. (Roast venison 10 to 15 minutes per pound). Remove roast to warm platter. Strain pan drippings; thicken with two tbsp flour to make gravy. Serves six to eight people.

Venison Pot Roast

3-4 lb venison roast 1/2 tsp garlic powder 1/4 tsp pepper 3 tbsp vinegar 5 or 6 slices bacon

4 potatoes (peeled and cubed) 6 to 8 carrots, peeled and chunked 1/4 to 1 cup water

Mix garlic, pepper and vinegar; rub roast. Pierce meat all over with fork. Place in roasting pan and arrange bacon slices across the meat. Bake, uncovered, at 350 degrees F for a half hour. Add water as needed. At the end of cooking time, place vegetables around roast, add currant sauce and bake one to one and a half hours (depending on how you like your meat). Currant Sauce:

1/2 cup butter 1 jar red currant jelly

1-1/2 cups cranberry juice

Roast Rack of Venison

Marinate a five to six pound saddle or rack of venison over-night in mixture of:

1/2 cup dry red wine 1/4 cup olive oil 1 tbsp each crushed rosemary and salt

1 cut clove garlic 1/2 tsp black pepper 1/4 tsp powdered cloves

6

Dump your venison into a large stockpot, bring to a boil with one quart of water with the venison and its juice. Add carrots cook them for about five to 10 minutes. Add potatoes, onions and Italian seasoning. To make dumplings, make sure the stew is boiling. Combine enough flour and two eggs to make a stiff mixture. If you like soft dumplings, you may add water. Drop them by small spoonfuls into boiling water with the stew. If you want it like soup, leave it the way it is. To make it thicker, put about 3/4 cup cornstarch and just enough water to make it a creamy consistency. Use cold water—make sure the stew is boiling and slowly add cornstarch mixture. You may add more depending on the desired consistency of the stew.

Barbecued Venison

2-3 lbs venison round, leg or rump roast 1 can (12 oz) beer 3 cloves garlic

2 onions, sliced 3 bay leaves 2 cups barbecue sauce Salt and pepper

Trim excess fat from venison. In large bowl mix beer, garlic, salt, pepper, onions, and bay leaves; add venison. (Marinade should cover meat) Marinate in refrigerator for 12-24 hours, turning occasionally. Remove venison and onions from marinade and place in slow cooker/crock pot. Pour one cup barbecue sauce over top. Cover and cook on LOW for 10-12 hours. Serve with remaining barbecue sauce. Serves six.

Venison Stew and Homemade Dumplings

1 quart canned venison meat 2 carrots, sliced or in 1 inch chunks

2 potatoes, cubed 1-2 tbsp Italian seasoning (as desired) 1 medium onion, chopped

7

Crumble and fry sausage. Mix all ingredients together in a bowl. Roll into balls with hands. Bake at 350 degrees for 20 minutes or until brown. These can be made up early in the week and are delicious cooked just 15 minutes, then reheated. They also freeze well by cooking partially—10 minutes or so and then freezing. When ready to use, thaw and reheat about 10 minutes.

Venison Meatloaf

3 slices dry bread 4 oz canned milk 2 tsp seasoned salt Pepper

1 small minced onion 1-2 lbs ground venison 3 slices bacon Ketchup

Crumble bread and let soak in milk for 10 minutes. Add spices and onion, mix in meat, top with bacon and dot with a bit of ketchup. Bake covered for 45 minutes, then uncovered 20 minutes at 350 degrees F.

Chuck Wagon Venison

1 lb ground venison 1 can (16 oz) whole tomatoes 1 green pepper, seeded and finely chopped 1 onion, finely chopped 1 tsp salt

1/2 cup raw long grain converted rice 1/2 tsp leaf basil Dash pepper 4 slices American cheese, cut into triangles

Place all ingredients except cheese in slow cooker/crock pot. Stir thoroughly to mix ground venison with other ingredients. Place four cheese triangles on top. Cover and cook on LOW for seven to 10 hours. Before serving, top with remaining four cheese triangles. Makes four servings.

Venison Sausage Balls

1 lb sharp cheese, grated 1 lb hot venison sausage

3 cups biscuit mix 2 tbsp water

20

Mix thoroughly and put into loaf pan. Pour one 8 oz. can tomato sauce over all. Bake one hour at 350 degrees F.

1 lb ground venison 1/2 tbsp chopped onion 1/2 lb ground pork 1-1/2 tsp salt

1 egg 1 cup milk 1/2 cup dried bread crumbs

Venison Meatloaf

Beat the egg; add milk and bread crumbs. Mix thoroughly with the meat and seasoning. Put in a greased pan and bake in 350 degree F oven for one hour. Tomatoes and green peppers may be added if additional seasoning is desired. The meat loaf may be made with all venison, but the addition of pork makes a more tender loaf.

Venison-Pork Patties

1 lb venison, thawed 1 lb seasoned bulk pork sausage 1 tsp salt 1/8 tsp pepper

1/4 tsp dried leaf thyme, crushed 1/4 tsp crushed dried rosemary (optional)

Grind together the venison and sausage. Mix in seasonings. Flour hands and form into eight patties. Pan fry slowly for about 15 minutes on each side or until patties are cooked through. Drain off fat as patties cook. Makes four servings.

Venison Meatloaf

2 cups ground venison 1/2 tsp salt 1-1/2 cups seasoned bread crumbs 2 eggs

1 envelope onion soup mix 3/4 cup ketchup 1/2 cup warm water

19

Fry the bacon first and then use drippings to brown floured deer meat (or beef). Put browned meat in a slow cooker and pour in the liquid from the mixed vegetables. Add the 16-ounce tomato sauce, the diced onion and cut up turnips. (Add water as needed to obtain desired consistency.) Cook three to four hours on high (all day on low) or until meat is very tender. Add mixed vegetables and bacon and cook an additional 15 minutes.

Venison Soup

2-3 lbs venison 2 tbsp salt 1-1/2 quarts cold water 2 medium potatoes, cubed 5 to 6 carrots, cubed

2 or 3 onions, cubed 1 bunch celery, chopped 1/2 tsp savory 2 cups tomatoes, chopped 1 bay leaf

Soak meat in salted cold water for several hours. Simmer slowly for two hours skimming occasionally. Let the broth stand overnight. Next day remove the congealed fat, add vegetables and cook one and a half to two hours slowly.

Burgundy Venison Stew

2 lbs venison, cut up into stew meat 1/2 cup Burgundy wine 1 small can mushrooms

1 can cream of mushroom soup 1 pkg dry onion soup mix

Put in slow cooker and mix until well blended. Cook all day. This is also good without the wine.

Deer Stew

1 lb bacon 2 lbs cubed deer meat 1 large can mixed vegetables

16 oz can tomato sauce 1 diced onion Salt and pepper to taste 2 medium turnips

8

Brown meat and onions. Add the rest of the ingredients and simmer for one to two hours. Serves six.

Venison Chili

4 lbs ground meat 5 tbsp chili powder 1-1/2 tbsp cumin seeds 1 tbsp white pepper

5 cloves garlic, minced 2-1/2 tbsp paprika 1 tbsp salt 2 qts water

Brown meat in a small amount of grease in a kettle. Add garlic, chili powder, paprika, cumin seeds, salt, and pepper. Stir in two quarts of water. Cover and cook slowly, stirring occasionally, about three hours. If more water is needed during cooking, add one cup at a time. It may be served as is or with equal parts cooked light or dark red kidney beans. Yields three and a half quarts.

Venison Pepper Stew

1-2 lbs cubed venison 2 large yellow onions 2 large green peppers

3 cups ketchup 1 cup cream sherry

Cut veggies into large pieces but still bite size. Brown venison using a couple of tablespoons of oil (may use olive oil). Put all ingredients into a stock pot. Salt and pepper to taste. Let simmer covered for a couple of hours, stirring occasionally.

Kristen’s Favorite Burger Soup

2 lbs ground venison 1 onion, chopped 1 parsnip, sliced 3 potatoes, cubed 3 medium carrots, sliced 1/2 rutabaga, peeled and cubed 1-18 oz can whole tomatoes

3 beef bouillon cubes 3 cups water 1/2 head cabbage, cut in chunks 1 bay leaf 1/2 tsp oregano 1 tsp salt (or to taste) 1/2 tsp pepper

9

Crock Pot Venison Barbecue

3 lbs boneless venison chunks 1 large onion 1/2 cup green pepper, chopped 2 tsp instant beef bouillon 1 (10-11 oz) can tomato soup

1/4 cup Worcestershire sauce 1 tsp garlic powder 1 tsp dry mustard 1 tsp thyme 1 tbsp paprika 2 tbsp brown sugar Buns

Remove fat from meat and place meat in crock pot or slow cooker. Add onion, green pepper and water to cover. Add bouillon. Slow cook until meat is well done and shreds easily with a fork. Let water cook down to about a half cup of liquid. Add rest of ingredients and stir to mix. Simmer for about one hour, stirring occasionally. Meat should be pretty well shredded by the end of the cooking time. Spoon over toasted bun halves to serve.

Combine ingredients. Make into patties and grill to desired doneness.

Beer Venison Burgers

1/2 lb ground venison 1/4 can beer

Salt and pepper—to taste

18

Soak venison ribs in salted water solution for several hours or overnight. Wash the ribs after soaking, and parboil 30 minutes in pressure cooker at 10 pounds pressure. Remove from pressure cooker and place in frying pan. Mix the last seven ingredients together, pour over the ribs. Bake in 375 degree F oven about one hour or until meat is tender and browned.

Sweet and Sour Venison Ribs

4 lbs ribs White sugar, to taste 2 tbsp Worcestershire sauce Cornstarch 1 lb dark brown sugar

1-1/2 cups wine vinegar 1 tsp meat tenderizer 18 beef bouillon cubes, mixed with water to make 1-1/2 quart broth

Cook ribs until tender. Thicken sauce with cornstarch before serving.

Venison Ribs

3 lbs venison ribs 1 large onion, chopped 1/4 cup vinegar 3 tbsp bacon drippings 2 tsp chili powder

1 tbsp salt 1 tsp paprika 1/2 cup ketchup 2 tbsp water 1 quart water

17

To make thicker broth, blend together: One celery stalk, one medium carrot and one medium potato. Add one cup water. Brown hamburger until dark brown. Place in large pot. Add vegetables and blended vegetables. Add broth (to desired consistency) and bring to a boil. Reduce heat and simmer for two hours. You may have to add some more water if liquid cooks out as it simmers.

Zesty Venison Stew

1-2 lbs deer stew meat 2 tbsp vegetable oil 2 tbsp currant jelly 1-1/2 cup venison stock 2 medium potatoes, chunked 2 cups fresh cauliflower, chopped

1 medium onion, chopped 2 tbsp ketchup 2 tbsp Worcestershire sauce 1/4 cup all-purpose flour 1 cup red wine 1 cup carrots, sliced 1 tsp salt

Remove all fat and silver-skin from meat. Cut into one-inch pieces. Set aside. In Dutch oven, cook and stir onion in oil over medium heat until tender. Add ketchup, jelly, Worcestershire sauce and salt. Stir to melt jelly. Blend in flour. Add meat, stock and wine; stir well. Cover and simmer until meat is almost tender, for one to one and a half hours. Peel potatoes and cut into one-inch chunks. Add potatoes and carrots to stew. Cook 20 minutes longer. Add cauliflower. Cook until vegetables are tender, about 20 minutes longer. Serves three to six.

Venison Hamburger Soup

1-1/2 lbs. hamburger 1 tsp (heaping) powdered beef broth 4 medium potatoes, cubed 1 tsp Worcestershire sauce

3 celery stalks, sliced Salt and pepper to taste 1/4 cup onion, chopped 6 medium carrots, sliced Venison broth 1/2 cup onion, chopped

10

Brown venison, add onion and cook until transparent. Add the rest of the ingredients and simmer over low heat for three hours. Stirring occasionally.

Venison Soup

1 lb ground venison 4 carrots, chopped 1 can (28 oz) tomatoes 2 beef bouillon cubes 10 peppercorns 1 onion, chopped

4 stalks celery, sliced 1 can (28 oz) water 1-1/2 tsp thyme 1/2 cup barley Parsley Salt to taste

Brown the ground venison and onions. Add remaining ingredients. Cover. Simmer for about two hours.

Venison Chili

2 lbs ground venison 1 small onion 1 can chili beans 1 can tomato sauce 2 tbsp chili powder 2 tsp hot sauce

1 small bottle tangy ketchup (about 1-1/2 cups) Water to get desired consistency

11

Cut steaks or chops about 3/4 inch to 1 inch thick, then treat them exactly like prime beef steaks. Rub salt and pepper into steak and dust with flour. Fry in hot fat until brown. Place steak in roaster and cover with mushrooms. Sizzle on top of stove 20 minutes. Remove steak and pour two cups of red wine into roasting pan and thicken to make gravy.

Fillet of Venison

1 whole deer tenderloin (1-3 lbs) 1 tbsp olive oil or vegetable oil

1-2 tbsp butter or margarine Salt and freshly ground black pepper

Madeira Game Sauce:

3 tbsp butter or margarine 1 cup venison stock 2 tbsp wine

3 tbsp all-purpose flour 2 tbsp currant jelly

In a small saucepan, melt butter over medium low heat. Stir in flour. Blend in stock. Cook over medium heat until thickened and bubbly after five to seven minutes. Add jelly. Stir until melted. Add wine and heat just to boiling. Serve sauce warm. Makes about one cup. Remove all surface fat and silver-skin from tenderloin. Slice across grain into one inch thick fillets. In medium skillet, melt butter in oil over medium-low heat. Add fillets; cook to desired doneness over medium high heat, turning once. Salt and pepper to taste. Serve with Madeira Game Sauce (as above) Serves four to six.

Venison Steaks or Chops

16

Dip steaks in egg, roll in mixture of crumbs, flour, salt, and pepper. Brown steaks in oil. Place in baking dish. Cover with onion, mushrooms, and wine. Bake, covered at 350 degrees F for one to one and a half hours.

Pan Broiled Venison Steaks

6 venison steaks, 1/2 to 1 inch thick 1/2 tsp pepper

1 tsp salt 1/4 tsp charcoal seasoning (optional)

1/4 cup red wine vinegar 2/3 cup salad oil 1/2 tsp dry mustard 1 tbsp onion, grated 1/4 tsp Tabasco sauce 1/4 tsp garlic powder

3 tbsp water 1 tsp salt 1 tbsp ketchup 1/2 tsp sugar 1/2 tsp paprika

Marinade:

Measure all marinade ingredients into a jar, which has a tight-fitting lid. Cover and shake vigorously. Place marinade in large glass bowl. Add steaks and allow to stand for several hours or overnight in the fridge. Remove steaks from marinade and drain well. Season steaks with salt, pepper, and charcoal seasoning, if desired. Heat oil in frying pan. Cook steaks quickly at high heat, turning every half-minute until done. Do not overcook. Add only enough oil to prevent meat from sticking to pan. Serves six.

Breaded Venison Steaks in Wine

4-8 venison round steaks 1 cup cracker crumbs Salt and pepper 1 onion, chopped 1 cup red wine

1 egg, beaten 1/2 cup flour 4 tbsp cooking oil 1 can mushrooms, drained

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Bauer Ranch Stew

In a large saucepan combine: 3 lb venison 1-1/2 cups vinegar 3/4 cup of vegetable oil 2 or 3 slices onion 1 carrot, diced 1 large or 2 small cloves of garlic, peeled and crushed 1 tsp thyme 12 black peppercorns 2 cloves 1 large bay leaf 1 tbsp salt

Add enough water to cover above ingredients and about three pounds of venison (don’t add meat yet). Bring the mixture to a boil and simmer for 15 minutes for a tenderizing marinade. If the meat used (three pounds) is cold, cover it immediately with the marinade. If the meat is at room temperature, chill the marinade first. If no cool place is available, refrigerate the meat in the marinade overnight to prevent spoilage. Next day, drain the marinade into a bowl and discard any bits of meat that are gristly. Dry the meat on paper towels and sear it in a Dutch oven with corn or peanut oil. Cast-iron utensils work best. Do not crowd the pieces. Set the meat aside in a bowl when searing is completed. Lower the heat, add oil, a bit of butter, and sliced carrots and small onions as desired. Gently brown the mixture over low heat. Add a bit of brown sugar, if desired.

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Cook until sauce is clear and thick. Pour over meat mixture and heat until ready to serve. Serve over Chinese noodles or cooked rice.

Peppered Venison Steak

2-3 lbs venison 1 large onion 1 large bell pepper

2 cans mushroom soup 2 cans water Salt to taste

Brown venison in small amount of shortening. Sauté onion and pepper in drippings. Add enough flour to drippings to make a brown gravy. Use soup in the gravy instead of water. Pour the browned venison, pepper and onion, mushroom gravy, two cans of water and salt into a slow cooker. Cook all day or put it on at night and cook overnight.

Hawaiian Venison

1 lb boneless deer round steak 1/4 cup flour 1/4 cup margarine or butter

1 tsp salt 2 or 3 green peppers 1/2 cup pineapple chunks 1/2 cup boiling water

Cut steak in one-inch cubes and dredge with flour. Brown meat cubes on all sides in hot oil. Place in crock pot, add water and salt. Place on high one hour, low for approximately six hours. Add green peppers and pineapple chunks to meat. Cook one hour longer.

2-1/2 tbsp cornstarch 1/2 cup pineapple juice 1/4 cup vinegar

1/4 cup sugar 2-1/2 tbsp soy sauce

On stove top prepare sauce of:

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Combine the egg, crushed crackers, and Worcestershire sauce. Add meat; mix well. Shape into four patties, about a half inch thick. Arrange in an 8 x 8 x 2 baking dish. Cover with waxed paper. Cook at HIGH for four minutes. Turn patties over; cook, covered at HIGH for two minutes. Remove patties to a serving platter. Keep warm. Add gravy mix, onions, and mushrooms to drippings in dish. Stir in water. Cook, uncovered, at HIGH for four and a half minutes until thickened and bubbly, stirring every minute. Skim off fat. Serve atop English muffins or bread, if desired. Serve gravy over patties. Makes four servings.

Microwave Salisbury Venison Steak

1 beaten egg 1 lb ground venison 1/4 cup finely crushed saltine crackers 1 cup water 2 cans mushroom soup 1 tbsp Worcestershire sauce 1 pkg (1 oz) brown gravy mix

2 cans water Salt to taste 1 small onion, thinly sliced and separated into rings 1 can (3-1/2 oz) sliced mushrooms, drained English muffins, split, or bread, toasted (optional)

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