Other recipes in this category
  • Marinade (Meat)
    4 tbsp. oil
    5 tbsp. soya sauce
    1 tbsp. Worcestershire sauce
    Tabasco sauce to taste
    1 med. onion chopped
    3 tbsp. lemon juice
    1/2 tsp. pepper
    Combine ingredients and bring to a boil.
  • Venison Chops
    4 lg. shoulder chops
    1 c. honey
    2 tbsp. Worcestershire sauce
    Few drops Tabasco sauce
    2 tbsp. vegetable oil
    1 c. dry white wine
    1 lg. garlic clove crushed
    Brown chops slowly on both sides in oil. Combine remaining ingredients mix well and pour over chops. Simmer over very low heat about 45 minutes or until tender. Serve chops and sauce over hot buttered macaroni.
  • Deer Jerky
    1 c. Tender Quick
    1/2 c. sugar
    4 tbsp. black pepper
    1 tsp. liquid garlic
    2 qt. water
    Mix well and add strips of meat use Tupperware bowl soak for 12 hours dry on cookie sheet for 8 hours bake in oven 200 degrees for 3 hours. Daughter-in-law
  • Carl
    --SPICES--
    2 tbsp. black pepper coarse
    1 1/2 tbsp. onion powder
    1 1/2 tsp. garlic powder
    1 tsp. crushed red pepper (optional)
    1 tsp. celery salt
    Pinch of mustard seed (optional)
    --MARINADE--
    Venison sliced in 1/4 in
  • Canadian Wild Goose
    6-7 lb. goose
    1/2 lb. sliced mushrooms
    2 tbsp. butter
    Onion-celery dressing or onion-apple
    dressing
    1 can consomme soup
    Clean singe wash and dry the 6 to 7 pound goose. Stuff with dressing. Bake uncovered at 500 degrees for 30 minutes. Turn oven to 350 degrees cover and bake 1 more hour. Meanwhile saute the mushrooms in the butter. Stir in the consomme soup. Simmer 5 minutes. Pour over goose cover and bake about 1 hour more or until well done. Makes about 6 servings. Follow package directions on ready-to-use stuffing mix.