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The Best Venison Recipes

Frank's Sure-Kill Venison Chili Yield: 1 servings 3...

Frank's Sure-Kill Venison Chili Yield: 1 servings 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 1 other spices that look good 1 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. Consistancy 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.

Roast Venison Categories: meats, game, canadian Yield: 6 servings 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) 1 marinade 1/2 c vinegar 2 cloves garlic (minced) 2 tb salt 1 cold water to cover meat 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. 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.

Venison Meat Loaf With Chili Sauce 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.

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