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| Zesty Venison Stew |
| Ingredients: • 1-2 lbs. deer stew meat • 2 tbsp. vegetable oil • 2 tbsp. currant jelly • 1 tsp. salt • 1½ cups venison stock • 2 medium potatoes • 2 cups fresh cauliflowerets • 1 medium onion, chopped • 2 tbsp. ketchup • 2 tbsp. Worcestershire sauce • ¼ cup all-purpose flour • 1 cup red wine • 1 cup carrots, sliced Remove all fat and silver-skin from meat. Cut into one-inch pieces. Set aside. In Dutch oven, cook and stir onion in oil over medium heat until tender. Add ketchup, jelly, Worcestershire sauce and salt. Stir to melt jelly. Blend in flour. Add meat, stock and wine; stir well. Cover and simmer until meat is almost tender, for 1-1½ hours. Peel potatoes and cut into one-inch chunks. Add potatoes and carrots to stew. Cook 20 minutes longer. Add cauliflowerets. Cook until vegetables are tender, about 20 minutes longer. Serves 3-6. |
| Simple Venison Burgers |
Ingredients: Wrap each venison burger patty in aluminium foil together with a slice of onion, 1 tbsp. of butter, and salt and pepper. Place patties right in red coals of an outdoor fire. Let them sizzle for 10 minutes without turning. Toast a hamburger roll while you wait and add ketchup to the results if you like. |
| Roast Venison in Foil |
| Ingredients: • 3 lbs. venison rump roast • 1 large onion, chopped fine • Salt and pepper to taste • Pinch of rosemary • 1 large carrot, grated • 1 can (10 oz.) beef gravy • Pinch of oregano 4 Grease a large sheet of heavy foil and place in a roasting pan. Put the roast in the centre of the foil and add all the other ingredients. Wrap the foil securely over the roast, making sure it is leak-proof and that moisture will not escape. Roast in a 350 degree Fahrenheit oven for 2½ hours or until done to taste. |
| Venison Meatloaf |
| Ingredients: • 2 C Ground Venison • 1-1/2 C Seasoned Bread Crumbs • 1/2 tsp Salt • 2 eggs • 1 envelope of Lipton Onion Soup Mix • 3/4 C Ketchup • 1/2 C Warm Water Beat thoroughly. Put into loaf pan. Pour one 8 oz can tomato sauce over all. Bake one hour at 350 degrees. |
| Venison Pizza Casserole |
| Ingredients: • 1/2 Pkg Extra-wide egg noodles • 1 lb ground elk • 1 tsp oregano • 1/2 tsp salt • 1 can tomato soup • 1/2 C water • 1 (2 oz) can mushrooms • 3/4 C grated cheddar cheese Cook noodles according to package directions. Saute elk and seasonings until elk is brown; add soup, water, cooked noodles and mushrooms. Pour into greased 2½-quart casserole dish, sprinkle cheese over top. Bake (uncovered) in 350-degree oven for 30 minutes. |
| Crockpot Venison |
| In a crock pot place enough venison for the family. Cover with 1 can of “Golden Mushroom Soup” and 1 envelope “Lipton Onion soup Mix.” Cook for 9 to 10 hours on low. Serve with mashed potatoes. The sauce makes a great gravy. |