- 1. ALL VENISON (SEASONING)
- This is good for ... on low- medium heat. Venison doesn't take long and if cooked too long becomes tough quickly. 4 to 6 servings.
Ingredients: 8 (bouillon .. leaf .. parsley .. sugar .. thyme .. vinegar ...)
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- 2. OHIO JERKY
- 1.Cut Venison into 1/4-inch-thick slices. In ... 8-10 hours or until dry.
Ingredients: 12 (honey .. juice .. meat .. mustard .. salt .. sauce ...)
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- 3. VENISON JERKY
- Mix oil, sauces and ... together and pour over venison strips. Marinate overnight. Place ... hours or until desired dryness.
Ingredients: 9 (garlic .. oil .. salt .. sauce .. smoke .. strips ...)
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- 4. VENISON OR BEEF JERKY
- Select lean cuts of meat. Remove any fat around the edges. Flank steak, brisket or round steak can be used. I use both front shoulders from deer. For ...
Ingredients: 14 (beef .. peppers .. salt! .. sauce ...)
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- 5. DEER STEW
- Ingredients: 11 (chives .. cubes .. onion .. salt .. sauce .. vegetables ...)
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- 6. DEERBURGERS
- Mix well and fry like hamburgers.
Ingredients: 5 (bread .. onion .. suet .. venison ...)
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- 7. SECRET CHILI
- Soak and clean beans the day before cooking. Soak in baking soda all day and overnight. Preferably in large roasting pan. Next day, rinse your beans ...
Ingredients: 13 (beans .. chilies .. cubes .. garlic .. onion .. salt ...)
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- 8. FAMOUS ENCHILADAS
- Grate cheese, chop onion and green chiles, fry tortillas in hot grease on both sides until soft. Pat with paper towel. Fry meat in skillet with ...
Ingredients: 8 (cheese .. chiles .. olives .. onion .. sauce .. tortillas ...)
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- 9. "STAY ALIVE" STEW
- Cube meat. Mix with all other ingredients in a roaster or casserole. Bake, covered at 275 degrees for 5 hours.
Ingredients: 8 (barley .. meat .. salt .. soup ...)
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- 10. HAMBURGER-TOMATO CASSEROLE
- Cook macaroni until tender. ... soup and stewed tomatoes. Season to taste. Put in ... be topped with grated cheese.)
Ingredients: 6 (macaroni .. soup .. tomatoes ...)
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