(oldrambler) = Put some seasoned (your choice of seasoning, I love pepper and garlic salt) Venison "Round steak" or "Cubed Steak" in the crock pot, pour a can of Campbell's "Cream of Mushroom" or "Golden Mushroom" soup over the steaks and cook on low all day (8hrs.) or on high for 3-5 hours. Serve with Mashed Potatoes or Rice pouring the "gravy" over all.

 

 

(Cvillecat) = Here is one we use with the crock pot.

 

1 3-5 lb. roast

salt & pepper

Garlic powder

1 can beer ( alcohol cooks out so it's kid friendly)

1 1/3 cups ketchup

1 medium onion-sliced

1/2 cup brown sugar

1/4 tsp. sesoned salt- ( your favorite brand)

1/4tsp. dry basil

 

Season roast to taste with salt,pepper, & garlic powder. (don't brown the meat). Place in slow cooker. Combine remaining ingredients and pour over the roast. Cook on high for 5 hours and then approx. 5 more hours on low or until meat is tender.

 

(Cvillecat )= Here is another of my favorites.... Sweet & Sour Meatballs

 

1 1/2 lbs. ground venison

4 slices crumbled bread or equivalent crushed crackers

salt,pepper,minced onion, and garlic.... amount is up to you.

1/4 cup milk

1 egg

2 cups ketchup

1 cup sugar

2/3 cup vinegar

2/3 cup water

2 T. liquid smoke

dash of Worcestershire sauce

 

Mix venison, bread, milk, egg and seasoning together. Form mixture into golf-ball size. Place a single layer in large baking pan. Mix remaining ingredients in bowl and pour over the meatballs. Cook uncovered @ 350 for 50 minutes.

Serve with rice or noodles. Also great for gameday.

 

(SEMPERIFALCON) =

Got a cooler full of venison soaking now.. I usually grill it after marinating it in Dale’s seasoning(great stuff for any type of meat) or fry it with brown sugar, onions and peppers

 

Here are some Wild game recipies from another thread I thought that I would try and revive this thread so others may post some recipies.

I would really love to know a great, tasty deer jerky recipe..

I would really love to know a great, tasty deer jerky recipe..

 

I am sure that cvillecat will see your post and post his recipie and/or contact you. Let me be the first to say that the man (cville) can make some jerky. :thumb:

 

By the way cvillecat............. I am out of jerky right now. (I don't want t sound obvious or anything...)

I am sure that cvillecat will see your post and post his recipie and/or contact you. Let me be the first to say that the man (cville) can make some jerky. :thumb:

 

By the way cvillecat............. I am out of jerky right now. (I don't want t sound obvious or anything...)

 

:thumb: I think I can solve your problem!!! Just let me know what flavor you prefer.

I would really love to know a great, tasty deer jerky recipe..

 

Try this one. I think you will enjoy!!!

 

 

2 lbs. ground venison

2 T. salt

1 tsp. meat tenderizer

1 1/2 tsp. seasoning salt

1 tsp. garlic powder

1 tsp. black pepper

1 tsp. cayenne pepper

1 tsp. ground cardamom

1/2 tsp. dried marjoram

2 T. liquid smoke

2 T. water

 

Mix venison with spices and refrigerate overnight. Press meat between sheets of wax paper to 1/8 inch thick. Remove top sheet of paper.

 

Mix liquid smoke and water; brush mixture over meat.Remove paper. Place the meat directly on oven rack. Bake at 150 degrees for 3-4 hours until dry, then cut into strips.

 

This can also be made using a dehdrator and jerky gun. Your local Wal-Mart should carry them. The also sell the ready made cure and spice. I prefer to use these as it makes the process easy and taste great.

3-4 whole squirrels (cut in serving size pieces)

seasoned flour

salt & pepper to taste

shortening

 

 

Soak 3-4 squirrels in salt water in a covered container in the fridge for at least 6 hrs. or overnight would be better.

 

Remove meat from the salt/soak water, rinse and pat dry

 

In a dutch oven, cover squirrels with water and boil untill just fork tender.

 

Remove meat from water, salt and pepper to taste and coat in sesoned flour.

 

Fry in heavy skillet in shortening (Crisco) untill brown on all sides.

 

Do they have to be young squirrels or does it matter?

Deer Chili

 

2 TBS Olive Oil

4 LBS Ground deer meat

2 Med Onions, chopped finely

1 Med Bell Pepper, chopped finely

1 48 oz can tomato juice

2 8 oz cans tomato sauce

2 6 oz cans tomato paste

3 tsp chili powder

1 tsp paprika

1/2 tsp red pepper

1/2 tsp Worcestershire sauce

1 TBSP salt

1/2 TBSP black pepper

2 15 oz cans kidney beans, drained

 

Heat oil in large, heavy saucepan (I use a well seasoned iron skillet), brown meat well with onion and bell pepper. Add all ingredients, except beans into crock pot. cover and cook over low heat about six hours, stirring occasionally, add beans for final 30 minutes.

 

After searching for a while this is the best chili recipe that I have come up with. It is the only chili that I make now. The whole family loves it.

 

I've been looking all over the place for a deer chili recipe. Thanks

Do they have to be young squirrels or does it matter?

 

They don't have to be young squirrels, young ones are more tender though. A person may have cook an older squirrel longer, they will still be good.

They don't have to be young squirrels, young ones are more tender though. A person may have cook an older squirrel longer, they will still be good.

 

I'll try that recipe very shortly. I ain't had fried squirrel in 10 years.

I'll try that recipe very shortly. I ain't had fried squirrel in 10 years.

 

Then you are overdue :lol:.....enjoy! :thumb:

Here is a quick recipie for venison backstrap on the stovetop.

 

4-6 slices/steaks of venison tenderloin (backstraps)

cooking oil

seasoned salt any brand - I like lawry's

pepper

garlic (crushed - 1 clove)

soy sauce

 

 

In a Large skillet, heat approx. 1/2" oil - get it HOT

Add the tenderloin pieces, add garlic and season with seasoned salt and pepper (I like a lot of pepper)

cover all pieces of meat with soy sauce

cook 3 min - turn meat over and cook 1 min. longer.

 

Remove from pan, serve with any sides you like and get ready to be infected by 'Back Strap Fever"..:thumb:

Ted Nugent himself may even track you down for this one! (LOL)

 

 

Note: if preferred Tony Cachare's Louisiana cajun shake can be used instead of the seasoned salt

Here is a quick recipie for venison backstrap on the stovetop.

 

4-6 slices/steaks of venison tenderloin (backstraps)

cooking oil

seasoned salt any brand - I like lawry's

pepper

garlic (crushed - 1 clove)

soy sauce

 

 

In a Large skillet, heat approx. 1/2" oil - get it HOT

Add the tenderloin pieces, add garlic and season with seasoned salt and pepper (I like a lot of pepper)

cover all pieces of meat with soy sauce

cook 3 min - turn meat over and cook 1 min. longer.

 

Remove from pan, serve with any sides you like and get ready to be infected by 'Back Strap Fever"..:thumb: Ted Nugent himself may even track you down for this one! (LOL)

 

 

Note: if preferred Tony Cachare's Louisiana cajun shake can be used instead of the seasoned salt

 

:ylsuper: Thanks for the recipe Oldrambler, I have some Elk steaks marinating so I may try this tomorrow.

:ylsuper: Thanks for the recipe Oldrambler, I have some Elk steaks marinating so I may try this tomorrow.

 

:thumb: I have some deer backstraps thawing now, going to have them tommorrow or wendnesday...or both.

:thumb: I have some deer backstraps thawing now, going to have them tommorrow or wendnesday...or both.

 

If you see an old man with a white beard at your front door..... it ain't Santa:lol:

If you see an old man with a white beard at your front door..... it ain't Santa:lol:

 

:lol: Same goes for a crippled old man at your door - it ain't Festus., I have never tasted Elk before and you gave it away that you were going to be cooking some.