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Results 61 - 70 of 344 for ground venison
In a bowl, combine egg, ... garlic. Crumble the venison and sausage over the mixture ... meatballs, mushrooms and noodles. Yield: 8-10 servings.
Cube the meats and fat; mix together and grind. Add the remaining ingredients and thoroughly blend, using you hands. Stuff into pork ...
Combine first 8 ingredients and form into bite-size meatballs, using a full teaspoon for each (approximately 40). Brown lightly in oil. ...
Mix all ingredients well. Refrigerate 24 hours in covered container. Then mix again and let stand in refrigerator another 24 hours in ...
65. VENISON PASTIES
Stir venison, grated vegetables, eggs and ... turnovers. Spoon meat mixture on to half of circle. Fold over and press edges with a fork to seal.
Cook meat in skillet with garlic and salt for 10 minutes. Add 7-Up and cook until liquid has evaporated. Add chili powder. Mix well. Pour ...
67. DEER BALLS
Mix together hamburger, egg, crackers, and garlic salt. Form balls. Bake in 350 degree oven until brown. Mix together ketchup, brown sugar ...
Roll venison meat out on a sheet ... broil on grill. Cook until center is cooked through (130-140°F). Serve on a buttered and toasted bun or plain.
69. SUMMER SAUSAGE
Mix all ingredients. Refrigerate, mix once a day with hands for 3 days. On the 4th day make into 3 rolls - wrap in tin foil. Place on oven ...
Cut steak into very thin slices. (Hint: partially frozen steak can be sliced paper thin). Make soy sauce marinade by mixing soy sauce, ...
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