3 lbs venison
2 lbs ground beef.
5 Tbsp liquid smoke
5 Tbsp morton salt tender quick (found in dark blue bag in spice aisle) DO NOT USE PLAIN SALT.
2 Tbsp coarse ground pepper
2 Tbsp minced garlic
2 Tbsp mustard seeds
In a large bowl, mix all ingredients together, It best to use your hands to get all the spices mixed in well
Cover and Refrigerate 24 hours.
Remove from fridge, knead and then form into 4 (14×2 inch) logs.
Wrap in aluminum foil with shiny side towards meat.
Punch tiny holes along one side and place in a broiler pan with holes down to drain out liquid
Bake at 300 degrees for 3 hours.
Take out and wrap in wax paper with aluminum foil around that.
Refrigerate until well chilled.
NOTE: When rolling logs into shape, make sure you knead the meat and form a tight log so there’s no cracks forming while
2 pounds ground deer meat/pork
1 onion, minced
1 cup minute rice
Salt and pepper
½ cup bread crumbs
6 large green peppers cut in half lengthwise
2 cans of tomato soup
2 cans of water
Mix all ingredients except tomato soup and water.
Stuff meat mixture in green peppers, place in roasting pan, pour 2 cans of tomato soup and 2 cans of water over stuffed green peppers.
Bake 1½ to 2 hours at 350°.
4 or 5 green peppers
½ to ¾ pound of ground venison
1 medium onion
1 Tbsp minced garlic
½ teaspoon salt
½ teaspoon black pepper
½ cup rice
1 tablespoon Worcestershire sauce
1 cup shredded mozzarella cheese
1 can sloppy joe sauce (26½ ounces)
1 can diced tomatoes (14½ ounces)
1 can mushrooms (4 ounces)
Cut the top off of the green peppers and clean out the seeds inside, set aside. Mix venison, onion, garlic, salt, pepper, rice, Worcestershire sauce, and ½ cup of mozzarella cheese. Add ½ can of sloppy joe sauce and ½ can of diced tomatoes to venison and mix. Fill the green peppers with the mixture and place green peppers in the crockpot. Mix together the remaining sloppy joe sauce, diced tomatoes and mushrooms and pour over the peppers in the crockpot. Cook the peppers on low for 6 to 8 hours or on high for 4 to 5 hours. Once the peppers are ready to serve, drizzle with the remainder of the mozzarella cheese.
½ pound venison sausage
½ pound breakfast sausage (spicy is good)
1 tablespoon butter
1 pound fresh mushrooms, sliced
½ cup chopped onion
4 eggs, beaten
½ pound Monterrey Jack cheese, shredded
1 cup heavy cream
salt and pepper
2 9-inch pie shells, baked
Pre-heat oven to 350°F. Melt butter in a large frying pan and saute the mushrooms and onions for about 5 minutes. Drain and put aside. Brown the sausage and set aside. Mix the sausage, mushrooms, onions, cheese, beaten eggs, cream, and salt and pepper. Spread evenly into the pie shells and bake for about 30 minutes.
2 lbs boned venison shoulder
2 tbsp oil
2 onions, peeled and roughly chopped
1/2 lbs smoked bacon diced
2 garlic cloves, peeled and crushed
1 tbsp plain flour
1/2 cup beef or venison stock
12 ounces brown ale
2 tsp soft light brown sugar
1 or 2 bay leaves
2 sprigs of thyme
Roasted baby carrots and mash poatoes, to serve
Preheat the oven to 130C/Gas Mark 2. Cut the venison into 3cm cubes, discarding any gristle and sinew.
Heat 1 tbsp oil in a flameproof casserole dish. Fry the venison in batches for 5–6 mins until browned on all sides, adding a little extra oil as necessary. Transfer to a plate with a slotted spoon.
Add onions to the casserole and fry for 2–3 mins, stirring occasionally until lightly browned, add the bacon and fry for a further 2 mins.
Return all the meat and any accumulated juices to the pan. Add the garlic then stir in the flour. Gradually stir in the stock and ale, scraping up any juices stuck to the bottom of the pan. Heat, stirring until simmering.
Add the sugar, bay leaves and thyme and season with freshly ground black pepper. Cover the casserole with a tight fitting lid or foil and cook in the oven for at least 2 hours or until the meat is tender.