2 fresh venison (any deer family) tenderloins.
2 cups cut or whole mushrooms.
1 stick butter or margarine (or amount suitable for size of the tenderloins.)
Optional: Diced or chopped onions and salt to taste.

Cut the venison tenderloins into thin, bite size strips.
If necessary, cut the mushrooms.
Heat butter in wok to a relatively high temperature.
Add tenderloin to the wok and brown for about two minutes (Don’t take long or the meat will turn tough)
Once browned, add the mushrooms, and continue stirring in the wok.
After another two minutes or so (remember, wok cooking is hot and fast) and after the mushrooms are
starting to cook, turn off the heat and place the lid on or cover with foil and allow to steam for about
five minutes…
That’s it. It’s ready to serve with a corn or other side dish…
ENJOY.

HONEY GLAZED WILD BOAR STEAKS OR CHOPS

One venison roast
One can cream of mushroom soup
One small can cut mushrooms
One can cut, cooked green beans
One baking potato
Three strips of bacon
Using a deer roast about the size of a grapefruit, do the following:
Using a liquid injector, inject the liquid from a can of cooked green beans, and the liquid from a small can of cut mushrooms into the roast.
Wrap the roast with three strips of bacon.
Cook the roast slowly about 300 degrees in a roasting pan in the oven for just about two hours or a bit more, until the center is up to about 170 degrees.
Then add the already cooked canned green beans to the liquid in the bottom of the pan and let the roast sit...
Cook one can of cream of mushroom soup, using milk instead or water.
Add the cut mushrooms to the soup. Then, add just enough flour to make the cream of mushroom soup just thick enough to ladle over the meat.
I cut the roast into thin slices on the bias, ladled the mushrooms soup "gravy" over the meat, and served it with the cut green beans and a baked potato... It was wonderful...

Combine all ingredients in a covered pan, bring to a boil, then reduce heat and allow to simmer for two to three hours or until meat starts to become tender...

Remove from heat...

Wash and prepare either quart or pint canning jars and have lids ready according to canning directions, and add salt at the rate of 1/4 TSP per pint jar, or 1/2 TSP per quart jar...

Ladle hot stew into jars, add and adjust lids according to your canning directions, and install rings...

In pressure canner, process quarts at 15 pounds for 1 hour 30 minutes or pints for 1 hour 15 minutes...

Allow to cool, and set jars on several layers of dish towels to cool. Inspect lids for seal, label, and store away on your shelf.

2 average size venison tenderloins
4 TBSP catsup
Barbeque sauce (to taste) Usually 1 to 2 TBSP
2 baking potatoes
Vegetable of your choice

Take two venison tenderloins and place in covered pan along with enough water to cover.
Add about 4 TBSP tomato catsup and aprox. 2 TBSP barbeque sauce.. Bring to boil, then reduce heat and let simmer for two to three hours, or until the meat is "fall apart tender"...

As a separate step, bake or mash your potatoes, and prepare your vegetables of choice...

1 pound venison tenderloin or steak about 1/2 inch thick.
2 tablespoons butter or margarine.
1/2 pound mushrooms, sliced.
1/2 cup diced onion.
1 can (10 1/2 ounces) condensed beef broth.
2 tablespoons catsup.
1 clove garlic, diced.
1 tablespoon salt.
3 tablespoons flour.
1 cup dairy sour cream.
3 to 4 cups cooked noodles
Cube venison about 1/2 inch cubes. Melt butter in skillet. Add mushrooms and onion; cook and stir until onion is tender, then remove from skillet. In the same skillet, cook meat until light brown. Stir in broth, catsup, garlic and salt. Cover and simmer for 15 minutes. Blend in flour; stir into meat mixture. Add mushrooms and onions. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat. Stir in sour cream; heat. Serve over noodles.

Following the directions that came with our pressure cooker, to hot pack venison, I do the following: Cut venison into bite size squares. Remove ALL fat, and as much tough membrane as possible. According to your canning directions, clean the desired number of pint or quart Ball canning jars. I usually do 4 to 5 quarts at one time. Add one teaspoon of salt to each jar, followed by a small amount of boiling water. (I prefer to dissolve the salt in this way before packing the meat.) Add your venison and top off with boiling water, leaving the correct amount of headspace. According to my books directions for beef, I process my venison (quarts) for 1 hour and 30 minutes at 15 pounds pressure. Having these jars on the shelf and at the ready is a great way to help fix a quick meal. Just open, heat and serve. Again, be sure to follow any specific directions that come with your pressure cooker. Also, you will find the directions in some canning books for how to "pre-cook" your meat prior to canning.

NOTE:
This took the blue ribbon at our county fair in 2002...
Second place in 2003...
First place and Sweepstakes in 2004...
First place in 2005.
First place in 2006.
First place nd Sweepstakes in 2007...

One quart (or pint) jar of canned venison
One can cream of mushroom soup
Rigatoni
In a large pan, boil your rigatoni. Then, drain in a colander to prepare for use. In a separate pan, prepare one can of cream of chicken soup according to the directions on the can. Open your jar of venison, drain and rinse, then add the venison to the soup, and let simmer. That’s all there is to it. Simply ladle the soup and venison over the rigatoni, and serve piping hot along with your choice of side dishes... This is a great recipe to use when you don’t have much time to spend cooking...

6 wild boar pork chops
One can chicken broth
One can cream of chicken soup
4 medium size potatoes
two medium size onions
carrots
spices
Place your pork chops in a crock pot or large covered pan and add the chicken broth. In another bowl or pan, mix the cream of chicken soup as per the directions on the can, and pour that over the chops as well. Chunk the potatoes and carrots to the size you prefer and add them. Dice the onion and add. Then, add your favorite spices. NOTE: Catsup makes a wonderful spice. In a slow cook recipe such as this, you do not end up with a "catsup" taste, but rather, you taste all the spices that go into the making of the catsup... Bring the pan to a slow boil, then turn down the heat and let simmer for a full 12 hours... Check periodically and add water if needed... Wild boar chops and steaks tend to be tough, and using this method makes them come out tasty and tender... Serve with a salad, and other side dishes to you liking.. enjoy...

The Dredge

Mix equal portions of bread crumbs and flour. Season with salt, pepper, and lightly with Chef Paul’s Poultry Magic. Mix well.
Chicken or Pheasant Breasts

Cut two breast pieces in half scaloppini style. Place between two pieces of plastic (a gallon size bag cut on three sides works perfect) and with a meat tenderizer using the smooth side, pound until they are about ¼” thick. Season the pieces with salt, pepper, and very lightly with poultry magic. Dredge in the flour and bread crumbs then sauté in a large pan on both sides in extra virgin olive oil until lightly browned. Reserve some of the dredge for use later. Remove from the sauté pan and transfer to a cooling rack over a small pan in a 200° F oven to crisp.

Place the linguini at this time in salted slowly boiling water.

The Sauce

½ medium onion sliced
4-6 large mushrooms quartered
1/3 of a red pepper – fresh or canned – either works fine
1 or 2 cloves of fresh garlic minced coarsely
Fresh chopped parsley, basil, and oregano.
1 cup of Sauvignon Blanc - approximately
Juice of ½ of a lemon
1 TBS of butter
½ cup of mixed grated Parmesan Regiano and Pecorino Romano cheese
Salt & Pepper to taste

Sauté the onions in extra virgin olive. Season with salt and pepper. When the onions begin to brown, add the mushrooms and sauté until lightly browned. Add the garlic, herbs, and red pepper and sauté for about 3-4 minutes. Add the wine and let simmer. Check the pasta, when it is just about al dente; add a tablespoon of the breadcrumb flour mixture to thicken the sauce. If it gets a little thick, add some pasta water or more wine to thin. Add the lemon juice and butter to the sauce. Check for seasoning and adjust if necessary. Drain the pasta when it is done then add it to the sauce in the pan and sauté for a couple of minutes. Add the cheese. Toss and serve immediately. Use two of the breast pieces per serving.
Enjoy!

Venison cut into small pieces
Onion
Lawry's season salt
Adolph's Meat Tenderizer with no MSG
2 tablespoons butter
2 tablespoons Wesson Oil
1 can beer
1 can consomm» (beef broth)
2 teaspoons brown sugar
2 teaspoons wine vinegar

Preheat oven to 300 degrees. Cut venison into small pieces after you have pounded them into flat pieces with a meat mallet. Season with the Lawry's seasoning and the Adolph's meat tenderizer. Then flour the pieces and sprinkle with salt and pepper.

Place the meat pieces into a pot roasting pan. Cut onion into rings and flour them. Place over the meat. In a bowl mix all the other ingredients and pour over the meat pieces. Cover and place in the oven for 3 á hours.

Here is an old recipe I think came from L.L. Bean years ago. You need:

2-2.5 lbs Venison in 1 inch cubes
3-4 Tbs oil
1 1/2 Cup flour seasoned with salt/pepper
3 Tbs Paprika
1 tsp marjoram (sub Italian seasoning)
2 med. onions chopped
2-3 cloves garlic minced
1 can diced tomatoes + 1 can water
1 Cup red wine
sour cream (Optional)

Roll venison cubes in 1 1/2 C. flour seasoned with 1 Tbs Paprika and salt/pepper to taste. Heat oil in heavy dutch oven or cast iron skillet. Over med high heat brown floured cubes in shifts (crowd the pan and they will steam not brown) removing to a warm dish. After meat is browned add onions and cook over med heat until browned. Add garlic, remaining paprika, marjoram, tomatoes, water, and wine. Cover and simmer for 20 minutes. Add browned meat, stir, and cook over low heat for 1 1/2- 2 hours. Just before serving add 1 C sour cream. Serve over noodles, rice or (my favorite) Texas toast.

This brine is one we have been using for a long time for game as well as for turkeys, goose, etc for Christmas, etc.

Brine: 1 cup salt per gallon of water (that's it). Cover the meat with the brine overnight, rinse well.

We recently had a hind quarter of a Texas whitetail that we brined overnight.

Then we simmered (not boiled) the haunch for an hour in the usual soup of salt, pepper, red pepper, lemons, garlic and, of course, some water. Say for a couple of gallons of water, use 1/2 cup of salt, 1/2 cup of black pepper, 1/2 cup of red pepper, two or three lemons squeezed but throw the rinds in, and a couple heads of garlic split in half.

After that , we slow cooked the haunch at about 180 to 200 degrees in our pit for what seemed like two hours or so (use a meat thermometer and cook to about 160 degrees - some like it more well done, say 180, some like it a little rarer, say 150). This came out slightly pink.

After the haunch set for about 20 minutes, and when slicing the meat, I'll swear that we cleaned up at least a quart of juice that ran out. The meat was great, juicy, mild, and very tender. After it was over, we and two neighbors only had a soup bone left to admire.

2 lbs deer burger
1-1/2 tsp liquid smoke
1/2 tsp garlic powder
1/4 cup water
2 tbls Morton's Tender Quick
2 tbls coarse black pepper
1-1/2 tsp whole mustard seed (I like more)

Mix completely with your hands. Shape into two 8 inch logs and wrap in plastic wrap or wax paper and refridgerate overnight. Remove wrap and cook on a rack over a shallow pan 60 minutes in a 300 degree oven turning every 20 minutes. They tell me this keeps for weeks in the fridge but but not at my house!

2 lbs. moose burger
1/4 tsp. garlic powder
2 tbsp. butter
2 eggs, beaten
1 cup of milk
2 cups bread crumbs
1 tsp. salt
1/2 tsp. cayenne
1 tsp. black pepper

Combine all ingredients, roll into 1-1/2" balls, place on cookie sheet and bake in 350F oven for about 20 minutes or until cooked through. Transfer from cookie sheet to a casserole dish or small roaster.

Sauce:
1 tbsp. butter
3/4 cup chopped onion
1 cup catsup
1 oxo cube dissolved in 1 cup boiling water
1/2 cup molasses
1/4 cup brown sugar
2/3 cup white vinegar
2 tsp. dry mustard
1/2 tsp. salt
1 tbsp. cornstarch
Boil to thicken. Pour over meat balls and bake at 325F for approximately 1 hour.

"I served this dish to a group of non wild meat eaters and they couldnt get enough"... Called them "bullwinkle balls"! Boog

1 ½ pounds venison(deer, elk, antelope, moose, caribou, chipmunk, etc.) cubed
½ cup oil
½ cup flour
1 ½ cups chopped onion
1 ½ cups chopped green pepper
1 ½ cups chopped celery
1 pound smoked sausage(cut in ¾ inch pieces then halved)
2 tsp chopped garlic(or ½ tsp powder)
2 bay leaves
Cajun seasoning(preferably Emeril’s but any will do)
Salt and Pepper
6 cups beef broth
1/2 tsp sugar
8 ounces cut okra(fresh or frozen)
Cooked white rice
Season meat with Cajun Seasoning and brown in the oil. Remove meat from oil, add the flour and make a dark brown roux (not burned)(stir the flour constantly till it browns) Add the onions, pepper, and celery, season with Cajun Seasoning and sauté for 4-5 minutes stirring almost constantly. Add the garlic, bay leaves, and sausage, and cook for 2 more minutes. Add the meat, broth, sugar, and season to taste with Cajun Seasoning. You may need to add some cayenne if you like it real hot depending on the “heat”of the seasoning you use. Cook for 30-40 minutes on low heat till the meat is tender, add the okra and cook 10 more minutes. Serve over cooked rice in a BIG bowl with crusty French bread. Note. Most mixed seasonings have salt and pepper in them so taste as you go along to get it the way you like it. Lately I've been getting the large container of Cajun seasoning at Sam's Club. It's cheap and very good. It tastes just like Emerils Bayou Blast. It's great to grill or pan sear fish, pork, chicken, or wild game, or add to flour when frying anything.

1 ½ pounds venison sliced thinly
¼ cup vegetable oil
1 red pepper sliced in1/2 inch strips
1 yellow pepper “ “ “ “ “
1 green pepper “ “ “ “ “
1 real large onion or two medium ones julienne(sliced top to bottom ½ inch wide)
8 ounces sliced fresh mushrooms
3 TBSP Hoisin Sauce
Garlic powder
Ginger powder
2 TBSP Soy Sauce
2 Beef bullion cubes
Corn starch in cold water
Cooked white rice
In a wok or sauté skillet stir fry the meat in oil seasoned with garlic and ginger till just done…don’t brown it. Remove from pan and add peppers, onion, and mushrooms…add more garlic and ginger. Stir fry for about 2 minutes. Add soy sauce, Hoisin Sauce, and bullion dissolved in 1/3 cup water. Thicken with corn starch mixture. Serve over rice. This is very similar to pepper steak only with mushrooms but the Hoisin gives it a sweeter different flavor.

1-1/2 lbs. ground venison
1/3 cup V8 juice with 4 or 5 dashes of Tabasco added
1/3 cup apple sauce
8 soda crackers (finely crushed)
1 medium onion (diced)
2 medium/large carrots (shredded)
3 or 4 cloves garlic (crushed)
pinch of oregano
salt and pepper (to taste)
Combine 1st four ingredients in a large mixing bowl. Saute onion, carrot, garlic and oregano in cast fry pan with about 1 tbsp. butter until onions are translucent. Sprinkle lightly with salt and generously with pepper while sauteing. Combine ingredients from fry pan into venison mixture in mixing bowl and mix everything thoroughly. Pack mixture firmly into a well buttered 8-1/2 by 4-1/2 by 2-1/2 inch baking dish. Bake in 400 deg. oven for about 1 hour.
Serves 4 or 5.

Two or three lbs., of fresh walleye fillets (skinned)(or Yellow Perch)
1 box of cheap Saltine Crackers ground up in a blender to make almost flower.
Season Saltine Cracker Flower with a littler garlic powder and pepper. Big bowl of two eggs whipped up, with milk added for a fish wash Dip pieces of fish in milk/egg wash. Put fish into Cracker Flower and cover fish very well and place on a plate with paper towel. Once fish is all covered with Cracker Flower. BE CAREFUL !.... drop covered fish into 400 degree hot Corn Oil or Canola oil........let deep fry till it floats. Take out and place on plate with several layers of Paper Towels , and pat dry. Serve with home made Italian ?? bread, coleslaw, homemade baked beans and either White,Red Wine or Corona Beer!

1 lb. round moose steak (elk is o.k. too) cut into narrow strips.
1/4 cup flour seasoned with salt, pepper, garlic powder to taste.
2 tbsp. cooking oil.
3/4 cup chopped onion.
1 cup beef broth.
1/2 tsp. thyme
A 10 or 12 oz. can of sliced mushrooms with liquid.
3/4 cup frozen peas.
1/2 cup sour cream.
Dredge meat strips in flour and brown in oil in deep fry pan. Add onions, broth, thyme and liquid (ONLY) from the mushrooms and cover and simmer for about 45 minutes or until meat is tender. Add mushrooms, peas and sour cream and cook over medium heat for 5 to 7 minutes. Serve over steamed rice.
Serves four.

One pound of Moose Round Steaks (Venison or Elk will also work)
1. Beat and flatten with a meat mallet to tenderize and flatten.
2. Dredge in flour, salt and pepper. Dice into eatable pieces.
3. Put steak into a very hot pan of olive oil.
4. Brown steak by flippen' and stiring.
4A. Remove and place in a bowl(don't drain fry pan)
5. Add a cup of diced onion and thinly cut celery into the hot pan to cook, stir and flippen', cook till almost dry.
6. Place browned moose meat back in pan to warm.
7. Place 1 can of condensed Cream of Mushroom or Chicken Soup in flying pan with a can of milk.
8. Place one can of Beef Consumme' in pan and stir.
9. Simmer for 5 or 7 mins, to a boil or bubble up.
10. Fry up some Mushrooms in a seprate pan with butter and red wine.
11. Boil up some noodles, drain real dry.

1 medium onion (finely chopped)
1 1/2 lb. ground venison
1 lb. Jimmy Dean pan sausage bacon
Mix sausage, venison, and onion. Form into patties about 4 inches across and 1 inch thick. Wrap bacon around edge and 'pin' with tooth-pick where it over laps. Sear both sides in hot skillet, then reduce to low heat and simmer, turning occasionally. After turning second time, put 1/2 teaspoon Soy Sauce on each patty. Serve with salad and any other vegetables you like.

Cut small slits in deer roast and add garlic cloves and marinate in Teriyaki Sauce overnight. Drain and put in crockpot and add the following: 1 Onion (sliced) 1 Green Bell Pepper (sliced) 1-2 cans Golden Mushroom Soup (depends on size of meat) Parsley flakes Ground pepper Garlic powder Season Salt Worcestershire Sauce Spray Microware Kitchen Bouquet on meat Cook on low for 10-12 hours. Soup will make gravy. For barbecue deer roast cut slits, add garlic cloves and marinate. Add only water and cook on low. Take meat out and cut into bite size pieces and place back into crockpot and add Kraft Barbecue Sauce with Honey. (1-2 bottles) Depends on size of meat. Enjoy!

.

Originally meant for cooking shanks, but should do good for any tough cut of meat. Trim any excess fat from the cut of meat first. If its a roast sized piece of meat, cut into slices 1 inch thick, {or into serving size chunks} Drench whatever cut of meat you are planning on cooking, with flour. Heat 5 tablespoons of olive oil in a large, high sided, oven proof pot, that has a lid. {A good cast iron pot roast pot works good} When the oil is well heated, drop the meat in, and brown it on all sides. After it is well browned, remove meat from pot, and put aside. Now add to the pot; 2 Tbls of butter, 1-1/2 cups diced onion, 1 cup of diced carrot, 1 cup of diced celery, 2 large cloves of chopped garlic. Stir for 3 minutes to soften a bit, then add 1-1/4 cups of red, or white wine to mixture. Continue to stir, try to scrape the bottom of the pot to get the browned on pieces left when you browned the meat, as this adds a lot of flavour. Simmer for 4 minutes. Now, put the meat back in the pot, nestle it into the veggies. Add 1 large can of drained, crushed tomatoes. Add 3 to 4 cups of beef flavoured broth, enough to cover the meat. {You could use chicken flavoured if you want.} I use the powdered Oxo, to make the broth Add a few Bay leaves, and a sprig of Rosemary, some black pepper, a pinch of salt, and whatever other spices you may have a hankerin for. Now bring the pot back to a boil, then put the lid on, and stick it in a pre-heated oven at 325* for 3 to 3-1/2 hours. Remove from oven, remove meat to platter, and cover to keep warm. Now bring mixture in pot back to a simmer on the stove top, and simmer till the liquids are reduced by about half. {this concentrates the flavour} Once the liquid is reduced, mix in the zest of 1/2 a lemon,{zest is the finely grated peel} and the juice from half a lemon. Add a 1-1/2 Tbls of sugar. Stir the mixture, and simmer another few minutes. Now at this point you should have your other part of the meal ready, such as potatoes, or rice,, and any other veggies you may want. Put the meat on the plate, and ladle some of the sauce over it.

I've been doing this with the tough elk meat. I cut the tough pieces into cubes, simmer till done in half beef stock and half red wine with onion, garlic, carrots, and celery. All the veggies will be cooked up to nothing when the meat is done...then throw in your usual stew stuff and cook till tender. I like this a lot.

Take the tenderloin out whole cut it into two or three long peices then take cure,salt,dextrose, pickling spice and mix with water put your venison in the brine for 7 days then take it too the sink and rinse it off, dry it, hang it in the smoker and smoke it with willow, hickory or apple aply heavy smoke for 12 hours, raise the temp of the smoker to 180 deg. hold for about 6 hours then lower the temp to 130 and dry for 24 hours this is the best corned meat youll ever eat. for every galon of water use 1oz.of cure and 5oz of salt 5oz of dextrose,4oz of honey or 4oz of brown sugar,the pickling spice I throw in has lots of hot red peppers in it use 2 cups for the brine keep the temp at about 32,34deg. if you use moose,elk for this then use thinner cuts 2to 21/2 in thick you can also use brisket meat but its not as tender and you might want to steam it befor you eat it to tenderise it or slow cook it like a big ham I have done whole hind quarters of deer bone and fat removed this way but you have to pump it like a ham thats no 1.

Take venison, moose,elk steak about 11/2 in thick lay it on a flat surface after you pit it in a zip loc bag and pound it flat (about1/4in thick)this will give you a steak about 4in across dip this in flour then egg then crushed crackers fry in olive oil or bacon fat until crispy this is simple and tastes like the best veal youve ever eaten ive had people who said theyed never eat deer eat 6 of these and swear they just ate veal try it youll like it. for spice I use hys steak salt,fresh ground pepper and garlic to taste. when I butcher my meat I always remove everything that dosent look like meat it takes more time but its worth it for my burger I grind only once and I mix it 70-30 with fat pork this keeps it nice and moist I use that mix for all my sasage too.

Ingredients: 2# venison, all fat and silver skin trimmed off, 1 pack dry onion soup mix, 1 med. fresh onion, tbl spoon garlic powder, tbl spoon black pepper, tspn salt, 1 can cream mushroom soup, small can mushroom pieces, 1/2# bacon, 1 can new potatoes, peeled baby carrots. Marinate vene. in any Italian salid dressing for 2 hours or more. Line bottom of crock w/ 1/2 of bacon strips. Cut vene. into bite sized chunks, place in crock.Cover vene w/ remaining bacon strips. Chop raw onion and cover vene. Dump dry onion soup mix in next. Add canned potatoes, carrots. Add pepper, salt and garlic powder. Add mushroom pieces, them mush. soup. Cook on low for 5-6 hours or as you prefer. Do not stir or mix up. Can be served over brown rice, etc. You can add stuff like cellery, etc and it' even better! Enjoy...

Take venison loin chops (my wife makes them butterfly chops) and cover them with flower. Then dip them in an egg wash, and flower again. In a pan (I use a wok) heat peanut oil and fry several strips of bacon until crisp. This will add flavor, and also help keep the chops tender. Remove the bacon and dry thoroughly on a paper towel. Place the butterfly chops in the same cooking oil the bacon just came out of, and deep fat fry until done. Using a wok helps, because the heat is high, and browns the outside of the chops quickly, sealing in the juices. While the chops are cooking, make up a simple gravy. I use milk, flower, and about two tbsp of cooking oil from the pan. Serve the gravy over the chops, and crumble the bacon over the gravy....

Put venison cutlets (cut about 3-4 inches square and 1/2 inch thick)in a zip-lock bag with equal amounts of soy sauce, lemon juice, and worcestershire sauce for 2-3 hours. Remove and wrap each cutlet with a slice of bacon and 'pin' with a tooth-pick. Roll in flour and brown in hot skillet coated with "Pam". Remove and bake (covered) at 350 degrees for 1 hour. Serve with baked potato and green salad. ENJOY WARNING: Don't put it on your head; Your tongue will beat your brains out trying to get to it!

Heres one an old timer gave me years ago. When you butcher your deer, cut your steaks very thin, 3/8" or less. Freeze them until you are ready to make them(they must be frozen first.) Allow the steaks to thaw out in a pan of whole milk. When completely thawed, dip steaks in an egg batter, roll in seasoned bread crumbs, and fry in butter or a little olive oil and garlic (an individual choice). Served with rice or potato and the vegetable of your choice. ( a little glass of red wine also goes well). It's what the old timer called poor man's veal. Try it, I think you'll be pleasantly surprised at how similar to veal it really tastes. Enjoy.

David, Yesterday I had some delicious wild hog cooked overnight in a crock pot with Italian dressing.

Take any size venison steak, and wrap with two to three strips of bacon. Hold the bacon with wood toothpicks. Broil your steaks just as you would any other. The bacon tenderizes the steaks, while adding a delicious flavor.

Ingredients: 3 lb venison, cubed.
2 tbsp cooking oil.
1 tsp salt.
1 cup water.
4 carrots, diced. (or 1qt. canned carrots)
2 medium onions, chopped.
4 large potatoes, cubed.
1 large can of beef broth.
Peas, corn, green beans, etc. as desired.
In a dutch oven, hung from a tripod over a wood fire, brown venison in the cooking oil in the open dutch oven: then add salt and water: cover and cook 30 minutes. Add carrots and onions, and cook 30 minutes. Add potatoes, and other vegetables, and cook for another 30 minutes.

To can the meat we fill 1/2 pint jars to the top with thumb size chunks of meat. Nothing else is added We cook them at 15lbs pressure for 1 hour and 15 min. Make sure your cooker will hold enough water to allow that length of time. This meat comes out so tenderized it will fall apart like a well cooked pot roast. When added to any dish that requires meat you will be hard pressed to identify it from beef.

The breakfast sausage is made by grinding the first time with no seasoning and adding a boned out pork chop to each 2 lbs of meat. Then mix in two table spoons of Poultry seasoning per quart of meat along with salt and pepper to taste. We have been using a table spoon of cajun spices ( local store bought product) instead of salt and pepper lately. We than freeze packages of 1lb each. This is really a great recipe. It is gone before you know it. I have often said I was going to grind up a whole bear next time just for breakfast sausage! brown it in a pan, mix with diced green peppers and roll into a tortilla. I hope your local bear population can withstand the hunting pressure after you eat one cooked this way!

My favorate way of cooking venison. I take about four or five thinly cut venison steaks, or butterflyed backstrap, place in a large zip-lock bag, fill with Italian dressing to cover the meat. Refrigerate for about 24 hours to let marinade. Cook slow over a natural wood fier ( I prefer Mesquite, Walnut, or Spanish Oak. Any nut, fruit or berry tree works well. Here we often use the native Cherry Tree)

This recipe can be used to cook wild game and you would never know it was not beef!!!

3 to 5 pounds of meat ( elk / deer / antelope / caribou )
1 can of Campbell's golden mushroom soup
1 package of Lipton beefy onion soup mix
Place meat in medium roaster.
Add both soup mixes.
Add enough water to almost cover meat.
Cover with roaster lid and cook in oven for 3 to 4 hours, depending on size and tenderness of meat.
May be served immediately or is even better as next day leftovers. For leftovers, let cool slice meat, place in a large casserole dish, cover with gravy and refrigerate over night. Reheat to serve.

2 1/2 c Water
3 c Ketchup
1 tb White vinegar
1/4 c Lemon juice
1/2 c Worcestershire sauce
1/2 c 100% Wisconsin maple syrup
1/2 c Brown sugar
2 md Onions, diced
2 tb Chili powder
1/2 ts Salt
6 lb Venison ribs with some loin meat attached
Freshly ground black pepper to taste

Preheat oven to 325 degrees. In large bowl, combine all ingredients except ribs and pepper. Blend well. Sprinkle ribs with pepper and additional salt. Place in 5 qt. roasting pan in double layer. Roast 1 hour. Pour sauce over ribs. Increase heat to 350 degrees and bake until ribs just begin to char on top, about 1 1/2 hours. Turn ribs over cover pan and bake about 30 minutes longer, until ribs are tender and sauce is thick. To serve, place ribs on serving platter. Pour sauce over ribs. Makes about 6 servings.

Note: If venison is a little gamey tasting, increase vinegar in sauce to 3 tbsp. Taste sauce after mixing and add additional brown sugar to taste, about 1/2 cup.