2 Lbs. Venison, cut unto ½ inch cubes
6 TBSP All purpose flour
1 ½ TSP Salt
½ TSP Ground pepper
3 TBSP Butter or Margarine
1 Cup Chopped onions
1 Cup Tomato juice
1 Cup Water, reserve ½ cup water
1 Cup Red wine
1 Can Mushrooms, or fresh, sliced
3 TBSP All purpose flour
1 Cup Sour cream
Cooked Linguini noodles or rice

Directions: Mix flour, salt and pepper together. Dredge meat in seasoned flour. Brown meat in butter or margarine. Add chopped onions and brown. Pour off drippings. Add tomato juice, 1 cup of water and 1 cup of red wine. Cover and slowly cook for 1 ½ hours. Add mushrooms. Thicken with flour added to the remaining ½ cup of water, stirring frequently. After thickened, stir in sour cream. Serve over noodles or rice. Serves 6 – 8.

2/3 Large onion (Chopped)
¼ Cup Celery (Chopped)
½ Cup Green Pepper (Chopped)
6 Garlic Cloves (Chopped)
1-2 TBSP Olive Oil to soften first four ingredients
2 LBS Ground Venison (Browned)
1 TBSP Hot Peppers (Chopped)
1 16oz Can Pinto Beans or 8 oz cooked beans
1 15oz Can Hot Chili Beans (Weis brand, Big Top Mexican Style)
1 28oz Can Tomato Sauce
1 6oz Can Tomato Paste
1 TBSP + 1 TSP Chili Powder
1 TSP Crushed Red Pepper
1 TSP Ground Cumin
Salt and Pepper to taste

Brown ground venison in frying pan then put in large pot. Cook onion, celery, green pepper and garlic cloves in same pan as venison then put in pot with venison. Add remaining ingredients to large pot and simmer for at least 4 hours. Serve with shredded cheddar cheese and chopped onion. Makes about 3 quarts.

Slow Cooker Venison Pot Roast - CLICK HERE TO PRINT
Venison pot roast or leg roast, about 3 pounds
Salt and pepper
1 tbsp. vegetable oil or shortening
1/2 cup chopped onion
2 cups beef broth, hot
1 can tomatoes
2 tsp. oregano
2 tsp. garlic powder
Salt and pepper to taste if needed

Sprinkle roast with salt and pepper; dust with flour. Brown the venison roast in heated oil or shortening. Add onion and to skillet. Turn off the heat and add beef broth; transfer to slow cooker, scraping browned bits up.
Add tomatoes to crockpot, along with the herbs and seasonings. Cover and cook on LOW for 9 to 12 hours, until pot roast is tender. For leftovers, slice the remaining roast and put back in liquid, heat and serve.
Serves 6 to 8.

Corned Venison - CLICK HERE TO PRINT
2 to 3 pound brisket, flank or shoulder (use the flat roast or the whole hind leg meat boned out)
2 Quarts spring water or distilled water
1/2 cup canning and pickling salt
1/2 cup tenderizing salt (e.g. Morton's Tenderquick)
3 TBSP sugar
2 TBSP mixed pickling spice
2 bay leaves
8 whole black peppercorns
1 or 2 cloves of garlic, minced

Directions: Roll brisket or flank loosely and tie. (I just put the whole piece in w/o tying). Place in large glass or pottery mixing bowl, or in large oven cooking bag, or large plastic container with snap on lid. In glass of enamel saucepan, combine remaining ingredients. Heat just to boiling. Remove from heat; cool. Pour cooled brine over meat. Cover bowl with plastic wrap; or if using oven cooking bag, squeeze to remove air, then twist neck of bag and seal; or if using plastic container, seal with lid. Refrigerate 4 to 5 days, turning meat occasionally. Drain. Rinse meat with cold water.
To prepare corned meat, place in Dutch oven or large pot with lid. Cover with cold water. Heat to boiling; drain. Cover with cold water. Heat to boiling. Reduce heat; cover. Simmer until tender, 3 1/2 to 4 1/2 hours.
Can cook with cabbage, potatoes, and carrots for an Irish dish or cool meat and slice thin for Rueben sandwiches or Chipped Venison with a cream sauce.
Spicy Venison Pot Roast - CLICK HERE TO PRINT
1 (2-3 pound) venison roast
3 tbsps olive oil
2 tsps salt
1 tbsp cracked black pepper
18 garlic cloves
3 chilie peppers, minced
½ cup sliced green onions
salt and cracked black pepper to taste
granulated garlic to taste
1 cup flour
4 medium potatoes, peeled and quartered
2 small onions, coarsely chopped
½ pound whole baby carrots
2 celery stalks, chopped
1-2 (10.5-ounce) cans French onion soup with beef stock
Louisiana hot sauce to taste or your favorite hot sauce

With a paring knife, make 12 incisions into roast. In a small mixing bowl, combine 2 tsps salt, 1 tbsp pepper, 12 garlic cloves, chilies and green onions. Stuff each slit with an equal amount of mixture. Season outside of roast well with salt, pepper and granulated or diced bottled garlic. Lightly dust roast with flour. In a large skillet, heat olive oil over medium-high heat. Lightly brown roast on all sides. Once browned, remove roast and drain excessive oil. In a 3½-5 quart crock pot, combine potatoes, onions, carrots, remaining garlic cloves and celery. Place roast on top of vegetable mixture. Pour 1 can French onion soup slowly over roast. Roast should be slightly covered with soup. If it is not, use remaining can of soup. Cook on low for 8 hours or until fork tender. Serve over steamed white rice. NOTE: If desired, more vegetables may be added.
Prep Time: 8½ Hours
Yields: 4-6 Servings

By Cheri Winter
Venison Fajitas - CLICK HERE TO PRINT

Fajita Seasoning:
2 teaspoons seasoned salt
1/4 teaspoon garlic salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 teaspoon dried oregano

1 1/2 pounds venison, cut into 2 inch strips
4 tablespoons vegetable oil
1 medium red bell pepper, cut into 2 inch strips
1 medium yellow bell pepper, cut into 2 inch strips
1 medium onion, cut into 1/2-inch wedges
12 fajita size flour tortillas, warmed

Combine seasoned salt, garlic salt, black pepper, cayenne pepper, and oregano to make the fajita seasoning. Sprinkle two teaspoons of the seasoning over the sliced venison. Mix well, cover, and refrigerate for 30 minutes.
Heat 2 tablespoons of oil in a heavy frying pan. Cook bell peppers and onion until starting to soften, then remove. Pour in remaining oil, then cook venison until browned. Return pepper mixture to the pan, season with remaining fajita seasoning, and reheat. Served with the warmed tortillas.

Nutritional Information per serving
Calories: 70
Total Fat: 22.2g
Cholesterol: 96mg
Sodium: 1129mg
Total Carbs: 84.9g
Dietary Fiber: 5.9g
Protein: 39.3g

By Cheri Winter
Cedar Plank Venison Backstrap - CLICK HERE TO PRINT
Prep Time:
10 min
Total Time:
1 hr

8 servings
1 untreated cedar plank (14x7x1 inch)
1/2 cup Barbecue Sauce
1/4 cup teriyaki sauce
1 Tbsp. oil
1 boneless venison backstrap (2 lb.)

IMMERSE the plank in water, placing a weight on top of the plank to keep it submerged. Soak at least 4 hours or overnight.
PREHEAT grill to medium heat. Mix barbecue sauce, and teriyaki sauce until well blended. Remove half of the barbecue sauce mixture; set aside for serving with the cooked meat. Brush plank with oil; top with meat. Place on grate of grill; cover with lid.
GRILL 45 minutes or until meat thermometer inserted into the thickest part of the meat registers 150°F, turning and brushing with the barbecue sauce mixture for the last 20 min. of the grilling time. Discard any remaining sauce used for brushing. Remove meat from grill; cover loosely with foil. Let stand 10 min. until the internal temperature is 160°F. Discard cedar plank. Cut the meat into thin slices. Serve with the reserved barbecue sauce mixture.
UNTREATED cedar planks, which are sold for this purpose, can be found at most specialty food stores or some grocery or hardware stores. During cooking, check periodically to make sure that the plank is not on fire. Since the plank can ignite when exposed to flames, it is best to keep a spray bottle of water close at hand if needed to extinguish any flames.
Ribs on a Stick - CLICK HERE TO PRINT
6" - 8" section of Venison Backstrap
3 ½" Meat Skewers
Smokehouse BBQ Seasoning or BBQ Sauce of your choice

Cut backstrap into 1 ½" pieces. Butterfly pieces from side, cut half way through and open. Insert skewers through each half of each piece, leaving ends of skewers sticking out. Roll each rib in BBQ Seasoning or brush with BBQ Sauce.

Grill until meat reaches a temperature of 145 - 150 degrees. Or place in covered dish and bake at 350 degrees for approximately 30 - 40 minutes. Do not over cook.

Can service on rice with grilled vegetables.
Grilled Szechuan Steaks - CLICK HERE TO PRINT

1/4 cup sliced green onions
1 1/2 Tbsp soy sauce
1 Tbsp lemon juice
1 Tbsp toasted sesame seed
2 Tsp hot chili sauce with garlic
(If cannot find with garlic, add about a tsp on garlic powder)
1 Tsp sugar
1 Tsp grated fresh ginger
4 boneless venison round steaks
(4oz. each), 3/4" - 1" thick)
1/4 Tsp cornstarch


In shallow dish, combine all marinade ingredients. Add steaks, turning to coat. Cover with plastic wrap. Chill 30 minutes, turning steaks over once. Better if marinade over night.
Prepare grill for medium direct heat. Spray cooking grill with nonstick vegetable cooking spray. Drain and reserve marinade from meat. Grill steaks, covered, for 10 to 12 minutes, or until desired doneness, turning steaks over once.
Meanwhile, in 1-quart saucepan, combine reserved marinade and the cornstarch. Bring to a boil over medium-low heat, stirring constantly. Serve as sauce over steaks.
Squirrel Soup (Italian Style) - CLICK HERE TO PRINT
2 squirrels, cleaned
3 carrots, cut into pieces
2 ribs of celery, cut into pieces
1 small onion
1 ½ cups wide egg noodles or ½ cup rice, uncooked
¼ lb smoked sausage or cooked kielbasa, sliced
14 oz can of Italian-style diced tomatoes (seasoned with basil, garlic and oregano)
2 ½ cups beer

Cook squirrels in pressure cooker (8qt., if different size, add amount of liquid according to the pressure cooker instructions) for 25 minutes or till tender.
Cool, pick meat off bones and put back in pressure cooker. Keep remaining liquid in cooker.
Add carrots, celery, onion, noodles or rice, smoked sausage or kielbasa and tomatoes. Cook in pressure cooker for 3 minutes with (or according to instructions for vegetables).
Makes about 8, one cup servings.
Deer Heart Stew in 8 Qt. Pressure Cooker - CLICK HERE TO PRINT
4 -5 Deer hearts
Salt, pepper and paprika
1 ½ Cup Red wine
2 Cups water
1 large onion, chopped
6 Carrots, diced
4-5 potatoes, cubed
1 Cup celery, diced
1 Tsp Thyme
1 Tsp Basil
1 Tsp Marjoram
1 Tsp Dried parsley
1 Cup Beef bouillon

Trim wax (fat) off hearts, cut out vessels in top of heart and remove tough tissues. Cut hearts in half and cover with water in pot. Bring to boil. Strain and discard water. Cover with water again and bring to boil. If water is clear with no scum, proceed. If not clear, discard water, cover with clean water, and bring to boil again, strain and discard water. Let hearts cool to touch and cut into ½ inch cubes. Lightly coat cubes with flour seasoned with salt, pepper and paprika to taste. Brown cubes in oil (can add some bacon grease to pan for flavor). Once browned, place in pressure cooker with 1 ½ cup of red wine then remaining water according to pressure cooker recommends amount of liquid. I used an 8 Qt. Cooker so I added 1 ½ cup red wine and 2 cups of water. Covered, set control at 10 PSI and cooked for 15 minutes after control jiggles. Let cool. Add remaining ingredients. Cover, set control at 10 PSI and cook 10 minutes after control jiggles. Reduce pressure instantly. Let cool, open and serve with fresh bread. Makes about 6 -8 servings.
If have more time, you can use a slow cooker. Follow directions prior to putting into pressure cooker and put browned cubes in slow cooker with remaining ingredients, cover and cook on high heat for 4 to 6 hours. Or cook on low heat for 8-10 hours, until tender.
Venison Mulligan Stew - CLICK HERE TO PRINT
" 1/2 cup all-purpose flour
" 1/2 teaspoon pepper
" 1 teaspoon salt
" 3 pound Venison, cut into 1-inch cubes
" 2 tablespoon vegetable oil
" 2 packages Au Juice mix
" 10 cups water
" 2 teaspoon chopped garlic
" 1/2 teaspoon dried oregano
" 1/2 teaspoon dried basil
" 4 medium carrots, cut into 1/4-inch slices
" 4 medium potatoes, peeled and cubed
" 2 turnips, peeled and cubed
" 3 celery ribs, cut into 1/2-inch slices
" 2 onions, cut into eight wedges
" 1- 16oz can each corn, cut green beans, diced tomatoes, mushrooms and peas
" 1 head of green cabbage, cut into 8 wedges
Combine flour and pepper; toss with beef cubes. In a Dutch oven that will hold a lot, brown beef in oil. Add one package of Au juice, water, garlic, oregano, and basil; bring to a boil. Reduce heat; cover and simmer until meat is tender, about 1-2 hours. Add carrots, potatoes, turnip, celery and onion; cover and simmer for 40 minutes. Add with their liquid, corn, beans, tomatoes, mushrooms and peas; cover and simmer 15 minutes longer or until vegetables are tender. Taste stew and if bland add the other package of Au juice until tastes great. Add cabbage and simmer until cabbage is cooked, about 15 minutes. Serve with garlic bread, if you like.

Yield: 8-10 servings.
Spaghetti and Venison Meatballs - CLICK HERE TO PRINT
Prep Time: 20 minutes
Total Time: 1 1/2 hrs
Servings: 8

1 lb ground beef or sweet Italian sausage or Italian sausage
1 lb ground venison
1/2 cup fine chopped onions
2 garlic cloves, finely minced ( large ones)
1 teaspoon salt
1/2 teaspoon pepper
2 eggs
1/2 cup milk
1/2 cup breadcrumbs
1/2 teaspoon parsley
1/2 teaspoon basil
1/2 teaspoon thyme
2 teaspoons Worcestershire sauce
minced mushroom stems

8 ounces mushrooms, sliced stems removed for meatballs
8 ounces tomato sauce
2 (28 ounce) cans crushed roma tomatoes
1 (28 ounce) cans petite diced tomatoes
4 garlic cloves, finely minced
1/2 cup chopped fine onions
1 tablespoon dried basil
1 tablespoon salt
1 teaspoon olive oil
1 lb pasta

Sauté onions until tender in stock pot place with olive oil, add tomatoes, garlic, seasons and mushrooms let simmer. Place all ingredients in large bowl (except bread crumbs) and mix very well to distribute the garlic and onion. Add bread crumbs a little at a time and mix making sure that the meat will stick together, add more crumbs if needed. Make into balls that suit your size.
Fry or bake meatballs until done. For frying use a cast iron heavy skillet with a tiny bit of oil if necessary to prevent sticking. If baked, bake on a rack to help with dripping removal. Bake at 400 degrees for 20 minutes. Add 1/2 cup water to pan turn up oven to 450 degrees for 25 more minutes.
Put meatballs in sauce and simmer 30 minutes meanwhile cook pasta in hot salted water according to box directions.
6-8 green peppers
12 ounces shredded corned beef or venison
1-1/2 cups diced onions
1 bottle of chili sauce
3-½ cups small diced potatoes

Clean out peppers. Place peppers in boiling salted water and boil 5-8 minutes. Drain. Fry potatoes with onions until tender and slightly browned. Add corned beef and enough chili sauce to moisten and make mixture stick together. Stuff the peppers and put remaining chili sauce on tops of stuffed peppers. Bake in 375 degree oven at 25 to 30 minutes.
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by Cheri Winter