Other recipes in this category
  • Jerky
    1 1/2 to 2 lb. boneless meat
    1/4 c. soy sauce
    1 tbsp. Worcestershire sauce
    1/4 tsp. pepper
    1/2 tsp. garlic powder
    1/2 tsp. onion powder
    1 tsp. hickory flavor salt
    Cut meat into pieces against grain. Combine seasonings until dissolved add meat and marinate overnight or longer. Shake off excess liquid from meat lay on rack at 200 degrees for 4 hours.
  • Barbeque Venison Steaks
    4 steaks 1 thick
    1/2 bottle Lowenbrau Dark
    1 onion chopped
    1/2 lemon
    1/2 c. Worcestershire sauce
    Marinate 6 hours. Grill direct over coals.
  • Deer Jerky
    2 lbs. beef or 3 lbs. deer strips (no
    water)
    --MARINADE--
    5 oz. soy sauce
    Big squirt of Worcestershire sauce
    1 tbsp. black pepper
    1 tbsp. garlic powder
    1 tbsp. salt
    3 1/2 oz. liquid smoke (1/2 bottle)
    1/2 tbsp. onion powder
    Marinate deer or beef in marinade overnight. Take deer or beef out of marinade and put in a 9x13 inch pan. Cook about 24 hours on lowest setting in your oven or until meat is dry. Discard marinade immediately after you ve marinated your meat.
  • Venison Barbecue
    Haunch or chuck of deer
    1/4 c. vinegar
    1/8 c. brown sugar
    1/2 c. butter melted
    1 c. water
    1/2 c. catsup
    2 tbsp. Worcestershire sauce
    1 clove garlic crushed
    5 tbsp. onion juice
    Marinate meat in mixture of vinegar and brown sugar. Remove and rub with salt. Dredge in flour and brown in frying pan. Combine remaining ingredients and pour over meat in roaster. Bake for 30 minutes per pound at 350 degrees basting frequently.
  • Venison Stew
    2 to 3 lbs. venison cut into 1 inch
    cubes
    1 1/2 c. French dressing
    2 carrots pared and cut into 1 inch
    pieces
    1 lg. onion coarsely chopped
    1 sm. green pepper seeded and
    coarsely chopped
    3 stalks celery cut into 1 inch
    pieces
    1 can (16 oz.) whole tomatoes mashed
    1/4 c. quick cooking tapioca
    1 whole clove
    1 bay leaf
    Salt and pepper
    Marinate cubed venison in French dressing for 12 to 24 hours. Drain off salad dressing and place venison in crockpot (slow cooker). Stir in remaining ingredients. Cover and cook on low setting for 8 to 10 hours. 6 to 8 servings (about 3 quarts.)