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Results 111 - 120 of 130 for using canned venison
111. VENISON STROGANOFF
Remove fat from meat and cut into strips, 1/4 inch wide and 1 1/2 inches long. Brown meat in butter, transfer meat to an ovenproof ...
112. VENISON STEW
Coat meat with flour, shake off excess. Add oil to skillet; brown meat. Put meat in slow cooker. Add remaining ingredients in order listed, ...
113. VENISON STROGANOFF
Fry venison, onion, celery, salt and ... already cooked. Put all together with mushroom gravy; simmer until hot. Serves 2-3. Serve with hot biscuits.
114. VENISON STEW
Brown floured venison in oil or butter. Put ... noodles or as is. One recipe calls for whole cloves. (Use a minimal amount, as it is overpowering).
Coat the meat with flour and brown in hot oil; remove to a casserole dish. Brown the onion and bacon; add tomato puree, garlic, green ...
116. VENISON STEW
Brown meat in oil; add tomatoes, soup, chili powder, beans and onions; salt to taste. Simmer 1 to 1 1/2 hours. Spoon into bowls - sprinkle ...
Simmer venison, bouillon, bay leaf, cloves, ... before and heated during lunch break. Serve with appropriate beverage - persimmon beer if available.
118. VENISON STEW
Dredge venison in flour, brown in hot ... ingredients, reduce heat and simmer 2 hours. Remove bay leaves before serving. Eat with rice or biscuits.
119. CHILI
Saute onion and meat until brown. Add rest of ingredients and simmer 30 minutes.
120. COOTER (TURTLE) STEW
Cook all of the meats together until done. Pick the meat off the bones. Combine the meat with all of the other ingredients and simmer for a ...
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