Yield: 6 servings

4 slices fresh bread
1/2 c water
2 lb ground venison
1 medium onion
1 ts salt
1/4 ts pepper
2 eggs
1 c chili sauce

Soften bread in water and add remaining ingredients. Mix well, pack in pan and cover with chili sauce. Bake at 375 degrees F. for 45 minutes.

Marinade:

1/2 c vinegar
2 cloves garlic (minced)
2 tb salt
cold water to cover meat

Roast:

4 lb venison roast: elk, moose, or deer
2 tb flour
2 cloves garlic (minced)
2 tb brown sugar
1 ts prepared mustard
1 tb worcestershire sauce
1/4 c vinegar or lemon juice
1 lg onion (sliced)
1 cn tomatoes (14 oz can)

Marinade:

Mix ingredients together in a bowl just large enough to cover venison with water. No need to stir this marinade. Use for “red” meats (including rabbits) or game birds.

Roast:

Marinade the venison over night in the refrigerator. Season with salt, roll in flour and brown in hot skillet.

Place in crock-pot cooker and add remaining ingredients. Cover and cook on low 10 to 12 hours.

3 lb venison cubed/course ground
3 cn kidney beans as extender
3 cn tomato sauce
2 cn tomato paste
1 lg onion
1/4 lb butter
1 lb fresh mushrooms
6 garlic wedges
1 cn stewed tomatoes (optional)
1 c barbeque sauce
1/2 c sugar-more or less to taste
1/2 c water
3 tb red pepper
6 jalapeno peppers – diced
3 tb louisiana hot sauce
4 tb worcestershire sauce
2 tb oregeno
1/2 bell pepper-finely chopped
other spices that look good that you have a mind to use.

Brown the venison (or other wild game) with some butter. Venison tends to be somewhat dry, so add butter as needed.

Drain well. Add to 6-8 quart slow cooker. (A large pot on the stove will work, but overnight cooking is preferred).

Add other ingredients, mixing well. Add only enough water to prevent burning. Cook covered for 2 hours at boil.

Reduce heat to ~200 degrees and cook until you can’t keep everyone away. Consistency should be fairly thick. Cook uncovered if too thin.

Top with shredded cheese of choice and serve with fresh cornbread.

Freezes well if any left over.

3 lb chunk of venison roast (or roll it if its in steak form)
2 c onion – cut up (2 in. pieces)
2 c potato – cut up
1 c carrots – cut up
1 c fresh mushrooms – sliced
2 tb liquid smoke
3 tb (or more) worchestershire sauce
3 tb (or more) soy sauce
1/2 c beef broth

Put a LARGE oven cooking bag in an oblong baking pan (so that the bag fits inside the pan). To the bag, add the venison.

Add all liquids, then veggies around the meat. Put the ’shrooms on top of everything else, then the spices on top of them. You want to have about 1 inch of liquid in the bottom of the bag, so if you need more, add a little water (or white wine!).

Seal bag. Poke several small holes in top of bag to let steam escape.

Bake at 300-325 for 3-1/2 hours. (If you chop the veggies big, they won’t overcook).

2 1/2 lb chuck or rump venison
1 tb margarine or butter
2 c tomato juice
1 tb salt
1 clove garlic
4 medium potatoes
6 carrots

Brown meat slowly in margarine or butter.

When well browned add tomato juice, salt and garlic. Cover lightly and simmer until tender, about 3 1/2 hours.

Add potatoes and carrots about 45 minutes before meat is done.

3/4 c chopped onion
1 ts chopped garlic
2 tb olive oil
2 lb venison shoulder or leg, ground
2 ts red chili flakes
1 ts dried oregano
1 ts ground cumin
1 ts ground coriander
1/2 ts ground cloves
2 c canned whole tomatoes, seeded and chopped
2 tb red wine vinegar
2 tb raisins
1/4 ts salt
1/4 ts black pepper

In a large pan, saute onion and garlic in the oil until onion is golden.

Add ground venison, chili flakes, oregano, cumin, coriander and cloves.

Cook, stirring occasionally, until venison is pink in color.

Mix in tomatoes, vinegar, raisins, salt and pepper. Cook over low flame until liquid is reduced by half.

Adjust seasonings and serve with tortillas and fresh salsa.

Makes 6 to 8 servings.

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.

2 tb butter, divided use
1/4 c finely chopped shallots
5 cranberries, crushed
1/4 c scotch whiskey
3/4 c orange juice
2 tb lemon juice
2 tb red currant jelly
1 ts dijon mustard
2 ts cornstarch
2 tb water
4 venison porterhouse steaks (can substitute beef porterhouse)

Combine 1 tbsp. butter, shallots and berries in a 2 cup glass measure. Cover with vented plastic wrap. Microwave on high for 2 minutes.

Add Scotch whiskey and microwave on high 1 minute or until boiling.

Stir in orange juice, lemon juice, jelly and mustard. Microwave on high 2 minutes or until boiling.

Combine cornstarch with water. Stir into sauce; microwave on high 1 minute or until boiling; set aside.

Preheat a microwave browning dish according to the maximum time given in manufacturer’s directions.

Rub remaining 1 tbsp. butter over surface. Immediately, press venison or beef onto hot surface. When brown, turn over.

Microwave on high 2 minutes or to desired doneness. Do not overcook.

Serve immediately with sauce.