preparing venison?

Question

How do I get the wild taste tamed? Got some whitetail and want to take as much of the wild out of it or at least tame it to where everyone enjoys it when it's cooked. Going to make stew with chunks of meat we have and then not sure what I'm doin with the ground meat I have.
I've heard soaking in milk works, then I heard vinegar. What works? Help if you can...ty & God bless

Answer 1

People use spices, salts, acids such as vinegar and other things. I think that in a stew, a little salt and onions and peppers would be enough. Just be sure to cook it for a very long time. I usually cook my stews for at least 36 hours. I know that it sounds like a lot, but it tastes great. I use a crock pot and closely monitor the water level.

Answer 2

Try soaking the venison in apple juice in the refrigerator over night. Discard the apple juice and cook as you like. The meat will be tender with no wild or apple juice taste. As for the ground venison mix 50/50 with ground pork and make a meatloaf or patties.

Answer 3

Hi the best easiest way I have found is to soak my venison in salt water for at least 3 or 4 hours and then rinse till the water runs pink not blood red.Alot of salt example for a pound of chile cut venison, I use about 1 teaspoons of salt for every cup of water.And I squeeze out the extra moister

Answer 4

I soak mine in buttermilk overnight. Rinse and cook as usual. My favorite (which always gets raves) is to roast a shoulder in the oven for about 8 hrs on low heat. Tear it up into small pieces and coat with barbeque sauce. It's delicious! Good luck! ♥

The ground meat can be made into delicious jerky. Just season with jerky seasoning, form into strips, and dry in a dehydrator.

Answer 5

Earlier the wild taste of meat was distroyed in lots of milk or milk+water. And ground elk meat, for example, was always mixed with ground (very fat) pork meat.

Answer 6

Stop hunting!!!! Ewww

Answer 7

try this website especially for white tail
http://www.whitetails.com/recipes/recipes.cfm

Answer 8

Venison Recipes
Venison Strips Mini Meatloaves
Stir Fried Venison Strips Cheesy Sloppy Joes
Venison Roast Million Dollar Stew
Venison Pot Roast Egg & Cheese Souffle
Venison Ribs Fayette County Deer Jerky
Venison Stroganoff Texas Snakebite Chili
Venison Liver with Onions Venison Pot Roast
Chicken Fried Venison Steaks Hot & Sweet Jerky
Venison Chili Golden Venison Supreme
Venison Meatballs Grilled Venison Steaks
Hunter's Style Venison Venison Stuffed Green Peppers
Venison Sausage Breakfast Pie Crockpot Pizza
Hashbrown Quiche Low Fat Venison Stroganoff
Venison Gravy on Biscuits Marinade for Venison/ Beef/Chicken/Pork
Venison Shish-Kabobs Venison Stroganoff
Venison Black Bean Chili Venison Sausage Stars
Venison Roast (#2) Big Game Vegetable Soup
Venison Fritatta Swiss Venison Loaf



Venison Strips

1/2 cup soy sauce
2 tablespoons minced onion
1 clove garlic, minced
1 tablespoon brown sugar
1/4 teaspoon pepper
1/8 teaspoon ginger
1/8 teaspoon hot pepper flakes
1/4 cup beer
2 pounds venison steak, thinly sliced
2 tablespoons peanut oil

Combine the first eight ingredients to make a marinade. Put the venison strips in a large ziplock bag and add marinade. Put the bag in refrigerator for several hours, turning occasionally.

Heat the oil in a large deep skillet or wok. Drain the venison.


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Stir Fried Venison Strips

1/2 cup soy sauce
2 tablespoons minced onion
1 clove garlic, minced
1 tablespoon brown sugar
1/4 teaspoon pepper
1/8 teaspoon ginger
1/8 teaspoon hot pepper flakes
1/4 cup beer
2 pounds venison steak, thinly sliced
2 tablespoons peanut oil

Combine the first eight ingredients to make a marinade. Put the venison strips in a large ziplock bag and add marinade. Put the bag in refrigerator for several hours, turning occasionally.

Heat the oil in a large deep skillet or wok. Drain the venison. When oil is hot, put about 1/4 the venison in and stir fry over high heat for 2 to 3 minutes, until just done. Remove with slotted spoons to hot platter and fry the remaining meat in batches.

Great as an appetizer or main course.

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Venison Roast
(Use sirloin tip or round)

For a really tasty, tender roast, bake only to the point of being rare or medium. More than this could cause the roast to be a little dry or tough. The best way to judge the doneness is with a meat thermometer. Rare 130-135; medium rare 135-140; medium 140-145 degrees.

First brown the roast on all sides in a little hot oil. Season the roast with a combination of celery salt, coarse ground pepper and garlic powder.

Place the roast on a rack in a baking pan. Lay several thin strips of bacon or fresh side over the top. Roast at 425 degrees for about 15 minutes per pound of meat.

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Venison Pot Roast

3-pund venison roast
oil
1 1/2 cups beef broth
1/2 cup dry white or red wine
5 carrots, cut in 2-inch pieces
3 celery stalks, cut in 3-inch pieces
3 potatoes, quartered then halved
salt and pepper to taste

Heat oven to 350 degrees. Mix 1/3 cup flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder and 1 teaspoon parsley. Coat meat with the flour mixture and place in a Dutch oven. Brown it on all sides in a little oil. Add the broth, wine and any remaining flour mixture and stir. Cover and bake the roast for about 1 1/2 hours. Add the vegetables and bake for another hour. A delicious old-fashioned meal.

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Venison Ribs

Many people discard ribs, throwing away one of the best parts of the deer. Venison ribs don't have as much meat as pork or beef, but are delicious none the less and should hold a high priority in the kitchen.

Cut ribs (about 3 to 4-pound slab) into serving size pieces. Parboil in a large Dutch oven in mixture of 3 cups water, 1 1/2 cups beer, 5 peppercorns, 2 cloves garlic and 1 quartered onion. Heat oven to 350 degrees. Place ribs on a rack in a large roasting pan. Brush with sauce (recipe follows). Bake for about 45 minutes to an hour, turning several times and basting with sauce.

BBQ Sauce: 1 cup tomato sauce, 1/3 cup water, 1/3 cup olive oil, 1/4 cup lemon juice, 2 tablespoons brown sugar, 1/2 cup finely diced onion, 1/4 cup chili sauce, 1 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons honey, 1 teaspoon paprika, 1/2 teaspoon dry mustard and 1 teaspoon Liquid Smoke. Combine all ingredients in a small saucepan. Heat to almost boiling then simmer for 20 minutes.

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Venison Stroganoff

1 1/2 pounds venison steak, cut in thin strips
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter or margarine
2 cups sliced mushrooms
1 large sliced onion
1/4 cup flour
2 cups beef broth
1/4 cup white wine
1/8 cup tomato paste
2 cups sour cream
noodles, cooked

Mix 3 tablespoons flour, salt and pepper; add venison strips and roll to coat. Melt butter in a large skillet. Add venison and cook over medium high heat until browned. Remove meat and add mushrooms and onions. Stir in remaining flour. Add broth, wine and tomato paste and stir. Return the venison to the skillet and simmer gently for about 10 minutes, until heated through. Add the sour cream and stir until well mixed. Serve the stroganoff over hot cooked noodles.

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Venison Liver With Onions

For most people, liver is a "love it or hate it" item. for many of us, it's a favorite part of the traditional deer camp. The liver should be cleaned well. If it has spots or discolorations, discard it. After cleaning, soak the liver in very cold water for an hour, changing the water several times to remove any remaining blood. I like to soak the liver in milk or beer for a few hours before preparing but this is optional.

Venison liver, cleaned, cut in 1/2-inch slices
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon Mrs. Dash seasoning
1 or more large, sweet onions
butter and oil

Melt a misture of butter and vegetable oil (about 1/2 cup total) in a high-sided skillet. Roll liver slices in a mixture of the flour, salt, pepper and Mrs. Dash. Fry the liver slices until brown on both sides then remove to a warming plate. You may have to do the slices in several batches, adding a little more butter if necessary. Be careful not to overcook. When all the meat is browned and removed, add the onions; cook and stir until they are just tender. Return the liver to the skillet and heat through before serving.

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Chicken Fried Venison Steaks

Use round of venison and cut into steaks about 3/4-inch thick. Remove any fat or membrane, and pound steaks with a meat mallet. Dredge the steaks in a mixture of flour, garlic salt, pepper and parsley. Heat about 1/4-inch of oil in a deep frying pan, and brown the steaks on both sides in the hot oil or butter. Remove the steaks and drain them on paper towels. Measure the drippings in the pan, and adjust to make about 3 tablespoons. Stir in 3 tablespoons flour and brwon slightly. Add 1/2 cups milk and cook, stirring constantly over a low heat, until thickened. Add 1/2 teaspoon instant coffee and salt and pepper to taste. Return steaks to the gravy and heat through.

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Venison Chili

1 pound dry kidney beans
1 pound ground venison
1 pound venison stew meat, in 1/2-inch chunks
2 tablespoons oil
2 cloves garlic, minced
3 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon pepper
28-ounce can tomatoes, diced
1 large onion,diced
1 green pepper, diced
1 large green chili pepper, diced
1/4 teaspoon cumin
2 tablespoons parsley, chopped
1/4 cup masa flour or all purpose flour

Rinse beans and place in a large soup kettle. Add 2 quarts water and 2 teaspoons salt; cover the pot and bring to a boil. Boil gently for about 2 hours, until beans are tender. Brown meat in a large skillet containing oil and garlic. Add chili powder, salt and pepper. Cover and saute for an hour. Drain the beans and add 1 1/2 quarts water, tomatoes, onion, peppers, cumin and parsley. Simmer for an hour, then add meat mixture. Stir masa flour into 1/2 cup water to form a paste and blend into chili to thicken. Simmer for about half an hour, adjust the seasonings and serve. Nothing satisfies more than chili on a cold night in deer camp.

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Venison Meatballs

1 pound ground venison
2/3 cup bread crumbs
1/3 cup Parmesan cheese
2 tsp. dried parsley
1 tsp. garlic powde
1/3 cup milk
2 eggs
salt and pepper to taste
your favorite spaghetti sauce

In a large mixing bowl, beat eggs with milk. Add bread crumbs, Parmesan cheese, parsley, and garlic powder mix well. Add ground meat and knead with your hands until well blended. Form into meatballs about the size of golf balls. Brown the meatballs on all sides then put them in a pan of spaghetti sauce and simmer, covered, for a hour. Serve with pasta.

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Hunter's Style Venison

1 1/2 pounds of venison, cut in chunks (need not be the most tender portions)
1/4 cup butter or margarine
1 pound sliced mushrooms
1 bunch of green onions, chopped
1 can beef bouillon
1/2 cup dry white wine
parsley
onion powder
garlic powder
herb croutons

Brown the venison in butter or margarine, add mushrooms and green onions and saute for several minutes. Add bouillon, seasonings and wine, cover and simmer for two hours, until meat is very tender, or remove to a baking dish, cover and bake at 325 degrees for two hours. Whenready to serve, add 2 cups herb croutons, stir and serve.

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Venison Sausage Breakfast Pie

1/2 pound venison sausage
1/2 pound breakfast sausage (spicy is good)
1 tbsp. butter
1 pound fresh mushrooms, sliced
1/2 cup chopped onion
4 eggs, beaten
1/2 pound Monterey Jack cheese, shredded
1 cup heavy cream
salt and pepper
2 9-inch pie shells, baked

Pre-heat oven to 350 degrees. Melt butter in a large frying pan and saute the mushrooms and onions for about 5 minutes. Drain and put aside. Brown the sausage mixture and set aside. Mix the sausage, mushrooms, onions, cheese, beaten eggs, cream, and salt and pepper. Spread evenly into the pie shells and bake for about 30 minutes. Place foil around the edge of the pie shells if they become too brown. A great recipe to eat one just out of the oven, and cool one to wrap in foil and put in the freezer for a later date.

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Hash Brown Venison Quiche

5 cups frozen loose-packed shredded potatoes, thawed
1/4 cup butter, melted
1 cup cooked ground venison
1 cup shredded cheddar cheese
1/4 cup green onion, chopped
3 eggs
3/4 cup milk
1/2 tsp. salt
1/2 tsp. pepper

Press the hash browns between paper towels to remove excess moisture then press them into the bottom and up the sides of an ungreased 9-inch pie plate. Drizzle with butter. Bake at 425 for 25 minutes. Combine the venison, cheese, and onion; spoon over the crust. In a small bowl, beat the eggs, milk, salt and pepper. Pour over all. Reduce heat to 350; bake for 25 to 30 minutes or until a knife inserted near the center comes out clean. Allow to stand for 10 minutes before cutting. Yields 6 servings.


Venison Gravy on Biscuits

1 pound ground venison
1 can mushrooms (4-ounce)
1 can cream of mushroom soup
1 can milk
salt and pepper to taste

Brown the venison in a large fry pan. Add mushrooms and cook for a few minutes. Add mushroom soup and milk and stir and cook until smooth and hot. Salt and pepper to taste and serve over hot bisquits.

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Venison Shish Kabobs

2 lb. venison, cut into chunks
Italian Dressing
1 can pineapple chunks
12 cherry tomatoes
1 large onion, cut up into chunks
1 green pepper, cut up into chunks
l lb. whole mushrooms

Marinate venison chunks overnight in Italian dressing. Put meat and remaining ingredients onto skewers.

Grill for 20 min. or so turning often until done to your preference.

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Mini Meatloafs
1 1/2 pounds ground venison
1 cup tomato sauce
3/4 cup quick cooking oatmeal
2 egg whites, beaten
1/8 cup chopped green olives
salt and pepper to taste

Heat oven to 350 degrees. Spray cooking oil to coat 3 mini meatloaf pans. In a large bowl, combine all ingredients and mix thoroughly; kneading by hand is the easiest. Divide the mixture into three equal portions, shape them into loaves and transfer to the baking pans. Bake for 45 minutes.

Greek Artichoke Salsa

1 six-ounce jar of marinated artichoke hearts drained and chopped
1 large fresh tomato, peeled and chopped
1/4 cup feta cheese, crumbled
sprinkling of oregano
salt and pepper to taste
pita bread
Combine the above and set aside. When meatloaves are done, toast pita bread on the oven rack for about five minutes. Serve the meatloaves with artichoke mixture and pita bread.

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Cheesy Sloopy Joes

1 1/2 pounds ground venison
1/2 a small onion, diced
2 tablespoons mustard
1 can chicken gumbo soup
salt and pepper to taste
1/2 teaspoon chili powder
1 teaspoon sugar
1/4 pound shredded cheddar (or other) cheese
1/2 cup catsup

Fry venison and onion. Pour off excess grease and add mustard, catsup, soup and spices. Simmer 15 to 20 minutes until thick. Stir in cheese until melted and serve on buns. This dish is even better reheated the next day.

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Million Dollar Stew

1-2 pounds venison
2 cans Campbells cream of mushroom soup
1 envelope dry Liptons onion-mushroom soup mix
4-5 skinned & cubed potatoes
cup of water

After removing all fat and tendons, cut venison into slices or chunks (1/2" across grain) and soak in several rinses of fresh water. Drain venison and place in crock-pot. Add cubed potatoes and cover with cream of mushroom soup. Sprinkle dry onion-mushroom soup mix on top and add cup of water. Cook on low or medium overnight (approximately eight hours) and stir several times while cooking. Venison should fall apart when done. Make enough for the next day because this stew is even better when heated again.


Egg & Cheese Souffle

10 slices bread cubed (without crusts)
8 oz. Cheese- cheddar
6 eggs
3 cups milk
6 slices of bacon- fried and crumbled (or cooked venison sausage, or spinach, whatever)
1/2 tsp. Salt

Place bread cubes in greased 9 X 13 pan. Mix remaining ingredients - pour over bread. Let soak overnight.

Bake at 350 for 45-50 minutes (cover for first 20 min) until set in center.

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Fayette County Deer Jerky

Slice deer meat into 1/4 inch thick slices
Mix the following ingredients in large bowl:
1/2 bottle of liquid smoke (2 ounces)
3/4 cup of Worcestershire sauce
3/4 cup of soy sauce
1 teaspoon of seasoning salt
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of pepper
1/2 bottle of Tabasco sauce (to taste)

Marinate meat in bowl overnight
Place meat in dehydrator or oven at 125 to 140 degrees for 10 to 12 hours
Cook until meat snaps
Makes 5 pounds

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Texas Snakebite Chili

2 pounds ground venison
1 - 14.5 oz can of Diced Tomatoes or 1 cup fresh diced tomatoes
1 15 oz can Tomato Sauce (thick and zesty kind the best)
1/2 cup chili pepper
1/2 tbsp. Paprika
1/2 tbsp. comino (cumin) - a ground spice
1/2 tbsp. oregano - ground finely
1/2 tbsp. salt
1/2 tbsp. dried onion flakes or 1/4 cup finely chopped fresh onion
1/2 tbsp. garlic powder (or to taste)
2 tsp. of red pepper (1/2 tbsp. if you want to fire it up!)
2 tbsp. of masa flour
1/4 cup warm water
1 - 15 oz can of pinto beans (if desired)

Brown venison, drain off fat. Add all ingredients except last three. Cook for 30 minutes, stir occasionally. Stir masa and water together to make thick, flowable mixture. Add to chili and stir. Add beans if desired. Simmer another 30 minutes. While cooking, add more water or sauce as needed to consistency desired.

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Serve with a sprinkle of Monterey jack cheese, a warm tortilla and a very cold Cerveza.


Venison Pot Roast

1/3 cup flour
1/2 tsp. marjoram leaves
1/2 tsp. thyme
1/2 tsp. garlic salt
1/4 tsp. pepper
2 1/2 to 3-pound venison roast
1 can French onion soup
1/2 cup coffee
3 tbls. cooking oil
1 rutabaga, peeled and cut in bite-size chunks
4 small turnips, cut up
2 parsnips, peeled and cut up carrots, cut up, as many as you like
2 or 3 stalks of celery, cut up
2 medium onions, quartered

Preheat oven to 350 degrees. Combine first five ingredients in a large plastic bag and mix. Add the roast and shake to coat. Brown the roast on all sides in cooking oil in a Dutch oven. Add the rest of the flour mixture, the soup and the coffee and stir until smooth and bubbly. Cover and bake for 1 to 1 1/2 hours. Add the vegetables and return to oven. Bake for another 1 to 1 1/2 hours, until meat and vegetables are tender.

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Hot & Sweet Jerky

10 pounds deer meat
2 cups chopped onions
2 cups brown sugar
1 cup red wine vinegar
1 cup catsup
4 quarts cold water
2 tsp. Mesquite smoke flavor
3 tsp. curing salt
2 tsp. garlic powder
9 tbsp. salt
2 tbsp. chili powder
3 tbsp. black pepper
3 tbsp. cayenne pepper
2 tbsp. ground yellow mustard seed

Grind the meat. Mix all other ingredients and then stir them in to the ground venison. Using a jerky shooter, form strips of meat on the shelves of a food dehydrator. (Dehydrating time depends on type and size of dehydrator, see instructions that came with your model). Store dried jerky in freezer until ready to consume.

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Golden Venison Supreme

1 pound venison tenderloin or loin
2 cans Campbells golden mushroom soup
1 hand beaten egg
cup milk
1 teaspoon garlic salt
1 teaspoon pepper
1 cup of flour
stick butter
cup olive oil
cup water

After removing all fat and tendons, cut venison into slices (across grain) and soak in several rinses of fresh water.
Drain venison and place (or dip) in mixture of milk, egg, garlic salt, and pepper for 15-20 minutes. Heat butter and oil in a large skillet.
Drain venison (but do not wash) and place in bag with flour. Shake to coat venison and fry pieces in skillet to a golden brown coating on both sides. Preheat oven to 375 F. Place venison pieces flat (one layer thick) in a glass oven pan. Mix soup with pan drippings and cover venison. Add water, cover and bake 1 hour. Serve with mashed potatoes or rice.

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Grilled Venison Steaks

Venison Steaks
1/2 cup Heinz 57 Sauce
1/4 cup honey
garlic salt, black pepper

Season venison steaks with garlic salt and black pepper (to taste). Mix 1/2 cup Heinz 57 sauce with 1/4 cup honey. Spread over both sides of steak. Broil at 425 for approximately 20 minutes (or to level of doneness you prefer). Turn once and brush with sauce again. Serve with favorite side dish(es). You can also heat leftover sauce to serve at the table.

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Venison Stuffed Green Peppers

4 or 5 green peppers
1/2 to 3/4 pound of ground venison
1 medium onion
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup rice
1 tablespoon Worcestershire sauce
1 cup shredded mozzarella cheese
1 can sloppy joe sauce (26.5 oz)
1 can diced tomatoes (14.5 oz)
1 can mushrooms (4 oz)

Cut the top off of the green peppers and clean out the seeds inside, set aside. Mix venison, onion, garlic, salt, pepper, rice, Worcestershire sauce, and 1/2 cup of mozzarella cheese. Add 1/2 can of sloppy joe sauce and 1/2 can of diced tomatoes to venison and mix. Fill the green peppers with the mixture and place green peppers in the crockpot. Mix together the remaining sloppy joe sauce, diced tomatoes and mushrooms and pour over the peppers in the crockpot. Cook the peppers on low for 6 to 8 hours or on high for 4 to 5 hours. Once the peppers are ready to serve, drizzle with the remainder of the mozzarella cheese. Voila!

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Low Fat Venison Straugonauff

1 pound venison
olive oil
minced garlic
small onion, chopped
portabella mushrooms, chopped
1 can 99% fat free cream of mushroom soup
skim or 1% milk
8 ounces fat free sour cream
wide egg noodles or rice, cooked whole wheat noodles or brown rice, cooked

Slice venison into strips about 1/4 inch thick. Melt butter or oil in a large skillet over medium heat, melt butter or oil. Add venison, onion, garlic and chopped mushrooms. Cook until meat is thoroughly cooked and vegetables are tender. In a bowl, whisk together cream of mushroom soup, sour cream, and milk (equal to or slightly less than the mushroom soup can). Pour over ingredients in skillet and heat until sauce is hot and bubbly. Serve over noodles or rice.

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Marinade for Venison/Beef/Pork

1/4 cup vegetable oil
1/2 cup catsup
1/2 cup burgundy
2 Tbsp. Red wine vinegar
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. Garlic Powder
1/2 tsp. Dry Mustard
1/2 tsp. Celery Salt
1/2 tsp. Chili Powder

Marinade meat for 12-24 hours. Baste while grilling.

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Crockpot Pizza

Nonstick cooking spray
1 1/2 - 2 pounds ground venison
1 box of pasta (rotini or twists), cooked
1 medium onion
1 tablespoon olive oil
1 tablespoon minced garlic
salt and pepper
2 can of mushrooms, sliced
minced garlic
2 large can pizza sauce (28 to 30 oz, total)
package of pepperoni slices (50 slices or so)
2 cups of shredded mozzarella cheese
2 cups of shredded provolone cheese
1 cup grated parmesan cheese

Chop onion and place in small zip lock baggie with 1 tablespoon olive oil and 1 tablespoon minced garlic (and some salt and pepper), let marinate overnight. The next day, add onion marinate and ground venison to skillet, cook thoroughly. Cook pasta according to package directions. Coat crockpot with non-stick cooking spray. Place two or three tablespoons of pizza sauce in bottom of crockpot. Add remaining sauce to browned venison in skillet, mix and take off burner. Layer ingredients from bottom to top in this order:

1/3 of the pasta
1/3 of the venison / pizza sauce mixture
1/3 of the mushrooms
1/3 of the provolone cheese
1/3 of the mozzarella cheese
1/3 of the parmesan cheese
1/3 of the pepperoni

Do this three times. Cook for 4 hours on High or 6 to 7 hours on low.

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Venison Stroganoff

1 ½# Venison (steaks or roast)-Cut into strips or chunks
¾ cup flour
1 tsp. onion powder
1 tsp. garlic powder
¼ tsp. salt
½ tsp. pepper
¼ cup extra virgin olive oil
2 TBL. Chopped garlic
2 cups chopped onion
¼ cup Worcestershire sauce
14 ½ cans of beef broth
2 cups of water
16 oz. sliced fresh mushrooms
1 pint sour cream
12 oz. cooked egg noodles

Dredge venison strips through flour to coat well. Heat extra virgin olive oil on medium heat and add venison, stir until browned. Add garlic, onions, Worcestershire Sauce, beef broth and water. Simmer until tender (about 1 hour). Add mushrooms then cook about 5 more minutes. Add sour cream. Mix well and serve over noodles.

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Venison Black Bean Chili

2 pounds venison roast, cut up
1 packet chili seasonings
2 tsp chili powder
1 tsp garlic powder
1 tsp cumin
1 large onion, chopped
2 (15 oz) cans black beans, drained
2 (14 ½ oz) cans chili-style chopped tomatoes with juice
1 (6 oz) can tomato paste
1 (16 oz) refried beans with green chili
salt and pepper, to taste
sour cream
1 bunch green onions, sliced
1 cup shredded Colby jack cheese

Cut the venison into 1-inch cubes. Turn the crock pot on low and place venison, chili seasoning, chili powder, garlic powder, and cumin. Add in chopped onion, beans, and 2 can of chopped tomatoes. Cover and cook for 8 to 10 hours.

Uncover and stir in tomato paste, refried beans and the salt and pepper. Serve at once, garnish with sour cream, green onions and cheese.

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Venison Sausage Stars

Won Ton wrappers
1/2 pound venison
1/2 pound sausage, as spicy as you like
prepared ranch dressing from a dry ranch dressing mix
green olives, finely chopped
black olives, finely chopped
1/3 cup finely diced onion
1/3 cup finely diced red or green pepper
shredded Monterey Jack and cheddar cheese

Spray cupcake pans with a baking oil. Place a Won Ton wrapper in each, then lightly spray the tops of the Won Tons. Back at 375 for about 5 minutes, until light brown. Mix the venison and sausage, then fry until browned. Drain the meat. Combine the prepared ranch dressing, green and black olives, onion and peppers, and shredded cheese with the browned meat and mix well. Put the mixture in the browned Won Ton wrappers and put back in oven at 375 until the cheese is melted. Serve hot for a fabulous appetizer.

Adapted from a recipe by Barb Graves.

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Venison Roast

2 ½ to 3 pound venison roast
Creole butter marinade, injected
Lawry’s seasoning salt
Pepper
Potatoes
Onion

Inject creole butter marinade into the roast. Add the seasoning salt and pepper and place the roast into a medium sized cooking bag with potatoes. Cook the roast for 1 ½ hours. Remove the roast from the bag, cut and serve.

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BIG GAME VEGETABLE SOUP

2 large shanks (or roast)
1 lb carrots, diced
1 cup onions, diced
4 potatoes, diced
1 small head cabbage, sliced thin
Salt and pepper
1 large can tomatoes

Cover shanks with water and cook until tender at 375 degrees. Remove meat and place in kettle with all vegetables and seasoning. Cook until well done, about 2 ½ hours.

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Venison Fritatta

2 tablespoons vegetable oil
½ pound ground venison
cajun seasoning
8-ounce of mushrooms, chopped
Salt and freshly ground black pepper
½ cup onion, chopped
½ cup sweet red pepper
1 container egg substitute (such as Egg Beaters)
2 eggs
green onion, diced
1 cup grated sharp Cheddar

Place the oil, venison and mushrooms in a large nonstick skillet. Sprinkle with Cajun seasoning, salt and pepper and saute until the venison has browned. Add onions and red peppers and continue cooking until barely tender.

Whisk the egg substitute and the eggs in a bowl, then pour over the meat and vegetables. Stir gently. Reduce the heat to low, cover the skillet and cook until eggs are set around the edges, about five minutes. Sprinkle with cheese and green onions and place under the broiler until cheese is melted and slightly browned. Let the frittata stand for a minute or two before cutting into wedges. Makes a great breakfast or add a salad and use it for dinner.

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Swiss venison loaf

12 ounces chopped raw bacon
1 small white onion, chopped
1 cup mushrooms, chopped
2 cloves garlic, minced
1 1/2 pounds extra-lean ground venison
1 egg
1/4 cup evaporated milk
6 ounces shredded Swiss cheese, divided
1/2 cup corn flake crumbs

Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a skillet and cook over medium heat until the pieces are browned. Remove with a slotted spoon to paper towels. Discard all but 1 tablespoon of bacon grease. Stir in onions, garlic, and mushrooms, and cook until soft. Remove from heat.
In a large bowl, stir together venison, egg, and milk. Stir in the onion and mushrooms. Mix in about 4 ounces of Swiss cheese, and all but 1 tablespoon of bacon. Stir in cornflake crumbs, and mix until well blended. Shape into a loaf, and place in a meatloaf pan.
Bake in a preheated oven for 1 hour. Drain fat, and sprinkle with remaining cheese and bacon. Return to oven, and bake until cheese is melted, about 5 minutes