1 1/2 lb Ground venison

3 lg Onions, diced

1 lg Green pepper, diced

1 cn 16 oz.
tomatoes

2 ts Salt

1/3 ts Chili powder

1 sm Red pepper, diced

1/2 c Chopped chiles (optional)

Preheat over to 350F.
In large skillet cook and stir venison,
onions, and peppers until meat is brown and vegetables tender.
Drain off the fat and stir in tomatoes, salt, pepper, chili powder,
red pepper and chiles.
Heat through and pour into covered casserole
dish.
Bake 1 hour stirring a couple times while cooking.

2 lb Sliced venison 1/8″ thick

2 T Worcestershire sauce

2 T Soy sauce

1 T Salt

1 t Ground red pepper

2 Cloves garlic, sliced

1 c Corn whiskey

1 c Water

Slice the meat when it is lightly frozen.
The cuts should be
long, thin and with the grain.
Cut across the grain if you want
more tender, but more brittle jerky.
Trim off all of the fat.
Marinate strips in a glass container overnight.
You may substitute
2 cups of red wine for the corn whiskey and water.
Pat dry and
arrange pieces side by side on an oven roasting rack, with- out
overlap.
Cook at minimum heat (150F) for 6 hours.
Leave oven door
ajar to allow moisture to escape.
Meat should be dark, dry and
store jerky in a cool, airtight container.

——————————–VENISON
LOAF——————————–
1 1/2 lb VENISON, ground

3/4 c MILK

1 pk LIPTON’S ONION SOUP MIX

1 EGG, lightly beaten

1 1/2 c BREAD CRUMBS (soft)

1/4 c CATSUP

1 tb BROWN SUGAR

1 tb PREPARED MUSTARD

-(Coleman’s) 4 sl JACK CHEESE

—————————–POPPY SEED
NOODLES—————————–
1/2 lb EGG NOODLES (3
cups),

-uncooked 2 tb BUTTER

1/2 c HALF-AND-HALF

1/2 c JACK CHEESE, grated

1 ts POPPY SEEDS

VENISON LOAF: Lightly oil a 9-inch ring mold.
Combine milk,
onion soup mix, egg and bread crumbs.
Let stand until mixture is
mushy.
Combine mixture with ground venison.
Shape into mold and
turn out onto baking pan.
(You can do this with any meatloaf: very
pretty and easy to slice).
Combine the catsup, brown sugar and
prepared mustard.
Brush mixture onto loaf.
Bake in a preheated
400-degree oven for 40 minutes, brushing with catsup mixture once
more during baking.
Remove loaf from oven and arrange Jack cheese
slices over loaf.
Bake about 5 minutes longer until cheese melts.
Slide onto serving plate.
Fill center with Poppy Seed Noodles.
POPPY SEED NOODLES: Cook the noodles according to directions on the
package, or until tender.
Drain well.
Toss with butter,
half-and-half and Jack cheese.
Sprinkle on the poppy seeds and toss
well to mix.

3/4 lb VENISON, ground

1/4 lb SAUSAGE, ground

1 EGG

2 tb PARSLEY, chopped

1 tb BUTTER, softened

1 tb BREAD CRUMBS

1 ts LEMON JUICE

1 ts SALT

1/4 ts PEPPER

1 tb ONION FLAKES, dried

1 c WATER

1/2 pk LIPTON’S ONION SOUP MIX

Combine all ingredients except the Onion Soup Mix and the cup of
water and shape into a loaf.
Place in a lightly greased pan.
Bake 1
hour @ 350-degrees.
Baste every 10 minutes with a combination of 1
cup water and 1/2 package dried onion soup mix.

16 Center-Cut, Meaty Venison Hind Shanks>>>

–Cut “Osso Buco” Style, 2 Inches Thick All-Purpose Flour For
Dredging Kosher Salt Freshly Ground Black Pepper 3 Tablespoons
Olive Oil

4 Cups Yellow Onions — sliced

4 Tablespoons Garlic — chopped

2 c Celery — diced

2 c Carrots — diced

3 c Plum Tomatoes — diced

5 c Rich Venison Or Chicken Stock

2 1/2 c Dry Red Wine

2/3 c Nicoise Or Kalamata Olives* — whole

2 tsp Fennel Seed

1 tbsp Fresh Oregano <<Or>> — minced

1 tsp Dried Oregano

1 1/2 tsp Fresh Thyme <<Or>> — minced

1 tsp Dried Thyme

1 tsp Serrano Chile <<Or>> — seeded and minced

1/2 tsp Red Chile Flakes

–Garnish– Fresh Herb Sprigs –Lemon Zest Mix–(Gremolata): 2
tsp Lemon Zest — grated

2 tsp Garlic — minced

2 tbsp Fresh Parsley — minced

Preheat the oven to 350=B0F=20 Dredge the venison shanks in
flour and shake off excess.
Season with salt and pepper.
In a deep
flameproof casserole or Dutch oven, heat 2 tablespoons of the oil
and brown the shanks on all sides.
Remove the shanks, wipe the
casserole clean and add the remaining 1 tablespoon oil along with
the onions, garlic, celery, and carrots.
Saute until lightly
browned.
Add the tomatoes, stock, wine, olives and seasonings.
Return the shanks to the casserole, scooping some of the vegetable
mixture on top of them.

Cover the casserole and bake for 2 hours.
Uncover and cook 30
minutes more or until the venison is very tender.
Remove the shanks
and set aside.

Strain the braising liquid and reserve the vegetables.
Degrease
the braising liquid and return it to the casserole.
Over high heat,
cook the liquid until reduced to a light sauce consistency.
Return
the meat and vegetables to the casserole and heat through.
Adjust
seasoning with salt and pepper.

In a small bowl, combine the ingredients for the gremolata.

Serve the venison shanks in wide-rimmed soup bowls and ladle the
hot braising liquid around.
Sprinkle with the gremolata and garnish
with herb sprigs.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

3 lbs venison steak 1/6 lb butter 4 med onions 2 cloves garlic 1
tsp marjoram 1 c diced tomatoes 1 c dry sherry 2 tbs paprika 1/c
sour cream 1/2 c flour S&P to taste

Cut steak into one-inch cubes.
In paper bag, place 1/2 c flour,
salt and pepper.
Shake cubes of steak until dusted.
In lg skillet,
melt 1/6 lb butter.
When hot, add cubes of steak and lightly brown
them.
Remove steak and to pan add onions, diced finely, minced
garlic, marjoram, tomatoes, wine and paprika.
Cook slowly with lid
on skillet for 15 minutes.
Add the steak, replace lid and cook
slowly until steak is tender, 45 minutes to 1 hour.
Stir in sour
cream and serve.