• Deer tenderloin or backstrap,
  6-8 ounces per person
  
• Kosher salt, pepper
  
• Bleu cheese crumbles
  
• Heavy cream
  
• Shallots or white onion, diced
  
• Bacon
  
• Olive oil
  
• Egg noodles or mashed potatoes

Cut venison into small, steak-sized portions. Wrap in bacon and attach with toothpick. In a hot skillet with olive oil, pan sear the meat to desired temperature. Remove deer meat and set off to the side. In the same pan, add diced shallots or onion, heavy cream and bleu cheese and whisk until bleu cheese is melted. Let simmer for 5 minutes so flavors can incorporate.

Prepare egg noodles or mashed potatoes.

Place venison over egg noodles or mashed potatoes. Pour sauce over meat and noodle. Enjoy.

• 3-4 squirrels
• salt and pepper
• water
  SAUCE
• 1/2 cup grated onions
• 1/2 cup brown sugar
• 1/2 cup Worcestershire sauce
  
• Tabasco sauce
  
• lemons, juice of
• 3 tablespoons mustard (of choice)
• 1/2 cup blackberry wine (any brand)

1. skin and leave whole.
   
2. add salt and pepper.
   
3. put in deep pan, put about 1/2 inch water in pan.
   
4. cook 1 hour and 15 minutes, well covered.
   
5. take sauce and pour over squirrels.
   
6. cook uncovered fo 30 minutes.
   -----Sauce------.
   cook for about 30 minutes.
   put wine in after you cook sauce.

• 1 rabbit
  
• 1 cup olive or vegetable oil
  
• 1 clove garlic
  
• 1 cup all-purpose flour
  
• 2 tablespoons dry mustard
  
• 1 teaspoon curry powder
  
• 1 teaspoon powdered thyme
  
• 2 teaspoons salt
  
• 1/2 teaspoon pepper
  
• 1 cup light cream

Cut the rabbit into pieces; rub all over with olive oil, and leave in the refrigerator overnight.The next day, rub the pieces with a cut clove of garlic.Put flour in clean brown paper bag and to it add the mustard, curry powder, thyme, salt and pepper. Shake the pieces of rabbit in the bag until well coated, then fry them to a golden brown with olive or salad oil. Watch the rabbit carefully because it burns easily. Turn it over and over until golden brown and crisp. Reduce heat to simmer and pour cream over rabbit. Cover and allow to simmer for 1 hour, or until rabbit is tender. Serve on hot platter and pour cream sauce over rabbit. Serves 4 to 5.

• 2-3 lbs venison (stew meat)
  
• 28 ounces crushed tomatoes
  
• 2 (28 ounce) cans water
  
• 5 teaspoons minced garlic
  
• 4 teaspoons salt
  
• 3 teaspoons pepper
  
• 1 tablespoon sugar
  
• 2 teaspoons paprika
  
• 2 teaspoons thyme
  
• 1 medium onion, chopped
  
• 1 cup red wine
  
• 2 cups sour cream
  
• 1 1/2 lbs wide egg noodles, uncooked
• vegetable oil

You can cook this in a crock pot or in a dutch oven on the stovetop.

1. Cut stew meat into 1" pieces.
2. Dredge meat in flour.
3. Brown meat in oil with onion.
4. Transfer meat & onion to crock pot.
5. Add garlic, spices, wine and crushed tomatoes.
6. Cook on low for 4-5 hours.
7. 30 minutes before serving add sour cream.
8. Boil noodles according to package directions.
9. Serve over noodles.

• 8 venison shanks (approximately 1 1/2 lbs)
  
• 100g smoked bacon, finely diced
  
• 1 carrot, finely diced
  
• 2 celery ribs, finely diced
  
• 1 medium onion, finely diced
  
• 6 garlic cloves, minced
  
• 1 cup red wine (full bodied)
  
• 1 cup low sodium beef broth
  
• 1 (24 ounce) can plum tomatoes (San Marzano style)
  
• 3-4 sprigs fresh thyme
  
• 4 tablespoons black pepper
  
• 2 teaspoons salt

1. Preheat oven to 350.
2. Cook your bacon over medium high heat in a heavy bottom pot or dutch oven. Once rendered, remove the bacon but leave the fat in the pan.
3. Season your venison shank on both sides with half the pepper and salt. Brown in the bacon fat on both sides for 5-7 minutes per side. Remove.
4. Add carrot, celery and onion to the pan and sweat it off for about 2-3 minutes. Add your garlic and thyme and continue to sweat for another minute.
5. Deglaze your pan with the wine. Let the wine simmer with the vegetables until it has reduced by half, about 10-15 minutes.
6. Add the beef stock, bring to a boil and reduce to medium heat. Reduce until it about half, another 10-15 minutes. Add salt and pepper to taste.
7. Add the shank and bacon back to the pot along with the tomatoes. Using the back of a spoon break up the tomatoes.
8. Put a lid on the pot and put it in the oven. Let it cook in the oven for an hour.
9. Take it out of the oven, remove the lid and gently turn the shanks over. Put it back in the oven without the lid for about another 45 minutes to an hour, until the meat is falling off the bone.
10. Serve by spooning the liquid over the shank.

• 1 1/2 lbs ground deer meat
  
• 4 ounces feta cheese
  
• 1 tomato
  
• 1 green pepper

1. Cut the tomato and pepper into small dices.
2. Crush the feta cheese to remove all large chunks.
3. Blend all of the above ingredients by hand until the feta cheese, tomato, and pepper are evenly mixed.
4. Cook burgers on grill or inside to preferred extent. They are best when cooked to medium.

• 1 lb ground deer meat
  
• 1 tablespoon Morton Tender Quick salt
  
• 1/2 teaspoon cracked black pepper
  
• 1/2 teaspoon garlic powder
  
• 1/2 teaspoon mustard seeds

1. Mix all ingredients together.
2. Push plastic wrap down over the meat.
3. Refrigerate for 4 days mixing once per day.
4. Stuff into casings forming links about 6 inches long. (20 / 22mm sheep casings work well.).
5. Place in smoker and smoke according to your smoker's directions.
6. After smoking is complete the links can be cut apart.

 

• 2 1/2-3 lbs venison, cubed
• salt and pepper
  
• 1/3 cup flour
  
• 4 teaspoons oil
  
• 1 teaspoon thyme
  
• 2 beef bouillon cubes
  
• 1-2 bell pepper, chopped
  
• 1-2 Cup onion, chopped
  
• 1 Clove garlic finely chopped
  
• 1/2 cup water
  
• 1 (8 ounce) can tomato sauce
  
• 3 ounces bourbon
  
• 1 (8 ounce) package fresh
• mushrooms

1. Flour cubed venison and using a heavy iron skillet or heavy pan, brown venison in oil.
2. Add all remaining ingredients except bourbon.
3. Cook over low heat for 30 minutes.
4. Add bourbon and continue to cook covered for 3 hours or until tender.
5. Serve over noodles or rice.
6. Onions and pepper should be according to your taste.

 

• 2 lbs Sliced venison 1/8" thick
  
• 2 tbsp Soy sauce
  
• 1 tbsp Ground red pepper
  
• 1 cup Corn whiskey
  
• 2 tbsp Worcestershire sauce
  
• 1 tbsp Salt
  
• 2 Cloves garlic, sliced
  
• 1 cup 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 (150°F) 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

 

• 4-6 venison loin steaks or chops
  
• seasoned salt
  
• pepper
  
• 2 tbsp Dijon style mustard
  
• 1 tsp Horseradish
  
• 1 1/3 cup Olive oil

Combine mustard and horseradish. Spread mixture on each side of steaks so that the steaks are fully covered on both sides. Fry in hot olive oil, being careful to avoid being splattered. Poke with fork and as soon as juices run clear, steaks are done and ready to be served with whatever garnishment you prefer. A baked potatoe and a green, dinner salad rounds out a delicious meal.

 

• 2 cups red wine
  
• 1/2 cup red wine vinegar
  
• 1 carrot, roughly chopped
  
• 1 onion, roughly chopped plus
  
• 2 cups minced onions
  
• 1 (3 lb) rabbit, cut into 8 serving pieces (as you would chicken)
• fresh parsley sprigs (several, or may use thyme)
• salt
• fresh ground black pepper
  
• 4 slices bacon
  
• 1 cup diced carrots
  
• 1 cup diced celery
  
• 1/2 lb wild mushrooms (see note)
• flour, for dredging
  
• 1 ounce unsweetened chocolate, chopped

1. *Note: for mushrooms, may use 1 ounce dried porcini, soaked in water to soften, drained (reserve soaking liquid) and mixed with ½ lb button mushrooms.
   
2. Mix the wine, vinegar, and chopped carrot and chopped onion in a bowl large enough to hold the rabbit.
   
3. Tie together the parsley or thyme, or put in a cheesecloth sack or tea ball; add the herb to the marinade with the rabbit; add some salt and pepper.
   
4. Marinate in the refrigerator, turning the rabbit pieces occasionally, for 12-24 hours.
   
5. Strain the marinade, reserving it, and dry the rabbit pieces.
   
6. Cut the bacon into bits and render it over med-low heat in a Dutch oven or large deep skillet.
   
7. When it has given up much of its fat and is becoming nice and crisp, remove it with a slotted spoon and set aside.
   
8. Add in 2 cups minced onion, diced carrot, and diced celery; cook/stir over med-low heat; chop the mushrooms and add them too.
   
9. When the vegetables are soft, about 10 minutes later, remove them with a slotted spoon and set aside with the bacon.
   
10. Turn the heat to med-high; dredge the rabbit pieces in flour, and brown them in the fat that remains in the pan.
    
11. Season them with salt and pepper as they brown.
    
12. When they are browned, decrease the heat and return the vegetables and bacon to the pan; stir, then add the chocolate, some salt, and plenty of pepper.
    
13. Decrease the heat even further, cover, and cook until the rabbit is tender and the sauce is thick, about 1 hour.
    
14. If the sauce is too thin, remove the meat to a warm oven and reduce the sauce over high heat, stirring near constantly, until it is a pleasant thickness.
    
15. Remove the herbs; check and correct seasoning; serve immediately with buttered noodles, rice, or crusty bread.

• 2 lbs deer, cut into serving size pieces
  
• 1 1/4 cups flour
  
• 1 teaspoon salt
  
• 1 pinch pepper
  
• 2 tablespoons bacon grease
  
• 1 stalk celery
  
• 3 medium onions, sliced
  
• 1 tablespoon worcestershire sauce
  
• 2 cups crushed tomatoes

1. Mix salt and pepper with flour and coat meat with it. Heat bacon grease in heavy skillet. Brown meat on both sides.
2. Cut up celery and add to skillet along with onions. Brown lightly; add Worcestershire sauce and the 2 cup tomatoes.
3. Cover and simmer 1 to 2 hours until tender.
4. Serve over cooked noodles.

• 1 large onion, sliced
  
• 3 cups white vinegar
  
• 3 cups water
  
• 1 tablespoon pickling spices
  
• 2 teaspoons salt
  
• 1/2 teaspoon pepper
  
• 2 bay leaves
  
• 8 whole cloves
  
• 1 (2 1/2 lb) rabbit, skinned, cut into serving-size pieces
  
• 1/4 cup all-purpose flour
  
• 2 tablespoons butter or margarine
  
• 1 cup sour cream

1. In a large nonmetallic bowl, combine onion, vinegar, water and seasonings. Add rabbit pieces; cover and refrigerate for 48 hours, turning occasionally.
   
2. Remove meat; strain and reserve marinade.
   
3. Dry meat well; coat lightly with flour.
   
4. In a skillet, melt butter; brown meat well. Gradually add 2 to 2-1/2 cups reserved marinade.
   
5. Cover and bring to a boil. Reduce heat and simmer until tender, about 30 minutes.
   
6. Remove meat to a warm platter.
   
7. Add sour cream to pan juices; stir just until heated through. Spoon over the meat and serve immediately.

• 1 pound beef or venison stew meat -- (up to 2)
  
• 8 carrots -- sliced thin
  
• 6 potatoes -- sliced thin
  
• 2 apples -- chopped
  
• 2 teaspoons salt
  
• 1/2 teaspoon thyme
  
• 2 tablespoons minced onion
  
• 2 cups apple cider

Place carrots, potatoes, and apples in crock pot. Add meat and sprinkle with salt, thyme, and onion. Pour cider over meat and cover. Cook in crock pot on low heat 10-12 hours. Thicken gravy.