- 41. VENISON
- Preheat oven to 325. Place venison in roaster. Combine rest ... Usually 1 to 2 hours.
Ingredients: 7 (sauce .. soup ...)
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- 42. VENISON CASSEROLE
- Dip venison strips into flour and ... 1/2 hours or until tender.
Ingredients: 13 (carrots .. celery .. flour .. marjoram .. oil .. onion ...)
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- 43. VENISON CREAM CHEESE CASSEROLE
- Brown venison with onion and minced ... of casserole seem to darken.
Ingredients: 12 (cheese .. cream .. garlic .. sauce ...)
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- 44. VENISON JERKY
- Cut venison in long thin strips. ... hours or until desired texture.
Ingredients: 8 (beef .. curry .. salt .. sauce ...)
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- 45. VENISON JERKY
- Slice venison into 3/4 inch strips. ... crisp, it should be chewy.
Ingredients: 8 (accent .. salt .. sauce .. venison .. worcestershire ...)
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- 46. VENISON MEAT LOAF
- Grind venison, veal and pork ... 1 hour. Yield: 6 servings.
Ingredients: 11 (chilies .. crumbs .. eggs .. mustard .. pork .. sauce ...)
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- 47. VENISON MEATBALLS
- Crumble bread slices coarsely; ... for 5 minutes. Add venison, onion, salt and ... 350 degrees for 45 minutes.
Ingredients: 11 (bread .. chips .. milk .. onion .. salt .. soup ...)
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- 48. BRAISED VENISON
- Choose a compact piece of venison, either solid or ... on all sides with seasoned flour. Heat the fat ... liquid during cooking if necessary.
Ingredients: 6 (juice .. lbs. .. rump ...)
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- 49. VENISON SAUSAGE
- Mix all of the ingredients well and make into patties. Note: Good idea to grind the pork and venison together, grinding twice.
Ingredients: 10 (mint .. sage .. salt .. venison ...)
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- 50. COUNTRY STYLE VENISON STEAKS
- One hour before broiling ... plenty of butter as venison is a lean meat. Serve while hot. Serves 6.
Ingredients: 4
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