CDataNotesль"EАVenision-.-./    АHunter's Style Venisonf1 1/2 pounds of venison, cut in chunks (need not be the most tender portions) 1/4 cup butter or margarine 1 pound sliced mushrooms 1 bunch of green onions, chopped 1 can beef bouillon 1/2 cup dry white wine parsley onion powder garlic powder herb croutons Brown the venison in butter or margarine, add mushrooms and green onions and saute for several minutes. Add bouillon, seasonings and wine, cover and simmer for two hours, until meat is very tender, or remove to a baking dish, cover and bake at 325 degrees for two hours. When ready to serve, add 2 cups herb croutons, stir and serve. -.-./    АStir Fried Venison Stripsь1/2 cup soy sauce 2 tablespoons minced onion 1 clove garlic, minced 1 tablespoon brown sugar 1/4 teaspoon pepper 1/8 teaspoon ginger 1/8 teaspoon hot pepper flakes 1/4 cup beer 2 pounds venison steak, thinly sliced 2 tablespoons peanut oil Combine the first eight ingredients to make a marinade. Put the venison strips in a large ziplock bag and add marinade. Put the bag in refrigerator for several hours, turning occasionally. Heat the oil in a large deep skillet or wok. Drain the venison. When oil is hot, put about 1/4 the venison in and stir fry over high heat for 2 to 3 minutes, until just done. Remove with slotted spoons to hot platter and fry the remaining meat in batches. Great as an appetizer or main course. -.-./    А Venison Chile,1 pound dry kidney beans 1 pound ground venison 1 pound venison stew meat, in 1/2-inch chunks 2 tablespoons oil 2 cloves garlic, minced 3 teaspoons chili powder 1 teaspoon salt 1/2 teaspoon pepper 28-ounce can tomatoes, diced 1 large onion,diced 1 green pepper, diced 1 large green chili pepper, diced 1/4 teaspoon cumin 2 tablespoons parsley, chopped 1/4 cup mesa flour or all purpose flour Rinse beans and place in a large soup kettle. Add 2 quarts water and 2 teaspoons salt; cover the pot and bring to a boil. Boil gently for about 2 hours, until beans are tender. Brown meat in a large skillet containing oil and garlic. Add chili powder, salt and pepper. Cover and saute for an hour. Drain the beans and add 1 1/2 quarts water, tomatoes, onion, peppers, cumin and parsley. Simmer for an hour, then add meat mixture. Stir mesa flour into 1/2 cup water to form a paste and blend into chili to thicken. Simmer for about half an hour, adjust the seasonings and serve. Nothing satisfies more than chili on a cold night in deer camp. -.-./    АVenison Jerky 2 pounds sliced venison 1/8" thick 2 tablespoons Worcestershire sauce 2 tablespoons soy sauce 1 tablespoon salt 1 teaspoon ground red pepper 2 cloves garlic, sliced 1 cup corn whiskey 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 (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. -.-./    АVenison Meatballs 21 pound ground venison 2/3 cup bread crumbs 1/3 cup Parmesan cheese 2 tsp. dried parsley 1 tsp. garlic powder 1/3 cup milk 2 eggs salt and pepper to taste your favorite spaghetti sauce In a large mixing bowl, beat eggs with milk. Add bread crumbs, Parmesan cheese, parsley, and garlic powder mix well. Add ground meat and knead with your hands until well blended. Form into meatballs about the size of golf balls. Brown the meatballs on all sides then put them in a pan of spaghetti sauce and simmer, covered, for an hour. Serve with pasta. -.-./    АVenison Pepper Steaks V6 1/4 inch thick slices of venison loin (backstrap) or more, depending upon the appetite of those you are serving Several cloves of garlic, peeled and cut in half 3 tablespoons of whole black pepper corns, coarsely crushed 3 tablespoons of butter and 2 tablespoons of olive oil Score the steaks all over with a sharp knife. Rub each steak, on both sides, with a cut garlic clove. Press the cracked black peppercorns into one side of each steak. In a large cast iron skillet (use 2 to get the cooking done more quickly), melt the butter and olive oil. You may not need to use all the butter and oil mix in each skillet. Use your judgment. When the mix of oil and butter is hot, add the steaks. Fry them on each side, about 3 minutes in all. Serve them with the cooking butter, which should not have burned, by pouring the butter over the steaks. -.-./    АVenison Stroganoff1 1/2 pounds venison steak, cut in thin strips 3 tablespoons flour 1/2 teaspoon salt 1/4 teaspoon pepper 3 tablespoons butter or margarine 2 cups sliced mushrooms 1 large sliced onion 1/4 cup flour 2 cups beef broth 1/4 cup white wine 1/8 cup tomato paste 2 cups sour cream noodles, cooked Mix 3 tablespoons flour, salt and pepper; add venison strips and roll to coat. Melt butter in a large skillet. Add venison and cook over medium high heat until browned. Remove meat and add mushrooms and onions. Stir in remaining flour. Add broth, wine and tomato paste and stir. Return the venison to the skillet and simmer gently for about 10 minutes, until heated through. Add the sour cream and stir until well mixed. Serve the stroganoff over hot cooked noodles. -.-./