Feel free to try any of these mouth watering temptations. Also find at the bottom of the page a "printer friendly version" it will print all recipes.
Take one pound of venison meat pour one cup of water in a pot. Add 1/4 teaspoon of salt and 15 drops of tabasco hotsauce and cut venison meat into one inch thick strips. Put meat in the pan let simer for 13-15 minutes or to boiling point. Enjoy your "spicy venison strips."
Coat ham with pepper & garlic salt(to taste) and place ham in turkey bag. Put in onion, potato, baby carrots. Mix onion soup mix with water pour into bag and seal bag. (follow directions on bag for proper cooking) Cook for 3-4 hours @350%
First chunk meat up and put in a large kettle then pour chunked pineapple on meat leaving the juice let the juice soak the meat then cut everything and mix.
Then put every thing in a throw away aluminum turkey pan and cover with lawry's season salt. then cover turkey pan with aluminum foil then place on grill low heat for 4hours then serve.
Chop onions, garlic, chili's and peppers. Add to melted butter in 8 qt. pot. Cook for 10-15 minutes. Add meat chopped into 1 inch cubes and brown. Add all spices, 1 cup of water and tomato paste. Stir frequently. break up tomatoes and add to chili. Cook on low for 1-6 hour. Add salt to taste.
Heat oil in wok or large skillet over high heat until hot. Brown meat in hot oil.Stir-fry for 3-5 minutes or until meat is brown. Add celery, onions, green pepper. Stir-fry 2-3 mins or until tender. Mix seasoning with 1/4 cup water and blend well. Add mushrooms to wok and cook for one minute. Stir in seasoning mixture cook until sauce thickens and vegetables become glazed. Serve with rice.
Slice venison into thin strips. Place all ingredients except meat into large bowl. mix well. Add meat to mixture making sure is cover well with mixture. Cover and let marinate over night. Place a cookie sheet in bottom of oven to catch drippings. Place toothpicks through one end of meat. Hang meat through oven racks so meat hangs down. Set oven to lowest temp and cook for 8 hours or until meat is dry.
Brown meat in oil and flour. Remove meat when brown. Add beer and hominy to meat juices. Stir until thickened. More flour can be added to thicken if needed. Put meat back in pan and cook till done. 20-30 minutes.
Marinate back strap in vinegar, olive oil, salt, pepper, garlic and tarragon for 2 hours in refrigerator. Remove and beginning about one inch from either end, slice the strap almost all the way through forming a pocket in the meat. Mix together one onion, blue cheese more salt and pepper. Pack mixture into meat pocket. With opening upward, pour in 1/2 cup red wine. Use toothpicks to close opening. Wrap in foil open side up. Cook in pre heated oven at 350 for 1 hour depending on thickness of meat. Slice into sections and arrange on platter to serve.
Make 6-8 small patties from meat. Brown patties in melted butter using deep skillet. When meat is brown reduce heat and mix in soups. Salt and pepper to taste. simmer until done about 30 minutes. Serve over bed of hot noodles.
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