Other recipes in this category
  • Venison Stroganoff
    1 lg. onion diced
    1/2 lb. fresh mushrooms cut up (or
    canned may be used)
    1 carton French onion dip (8 oz.)
    2 tsp. beef bouillon
    1 c. water
    1 tsp. seasoning salt
    2 cans cream of mushroom soup
    1/2 stick margarine
    1 lb. venison cut in 1 inch cubes
    1 lb. wide noodles cooked
    Saute onions in butter until glossy. Add venison pieces and mushrooms. Sprinkle with seasoning salt and brown lightly over medium heat. Dissolve bouillon in water and add to mixture. Add soup. Cover and simmer 15 minutes. Uncover and add onion dip. Stir until warmed thoroughly. Serve over cooked noodles.
  • Fricasseed Raccoon
    1 raccoon
    2 tbsp. salt
    1/2 tsp. pepper
    1 c. flour
    1/4 c. fat
    2 c. broth
    Clean raccoon and remove all fat. Cut into 8 to 10 pieces rub with salt and pepper and roll in flour. Cook in hot fat until brown add the broth cover and simmer for 2 hours or until tender. 8 servings.
  • Braised Venison
    Venison round rump
    Chuck or heel or round 4-5 lbs.
    Seasoned flour 1/4 c.
    Venison drippings or chopped suet
    1/4 c.
    1 onion sliced
    1 c. water or tomato juice
    Choose a compact piece of venison either solid or rolled. Rub on all sides with seasoned flour. Heat the fat in a heavy skillet or Dutch oven brown the meat evenly on all sides slip a rack under the meat add onion and liquid. Cover and simmer gently 3 to 4 hours or until very tender. If a rack is not used turn the meat occasionally to insure even cooking. Add more liquid during cooking if necessary.
  • Fried Woodchuck
    1 woodchuck
    1 tbsp. salt
    1 c. flour
    3 tbsp. fat
    Clean woodchuck and cut into 6 or 7 pieces. Parboil in salted water for 1 hour. Remove from broth roll in flour and fry in hot fat (deep fat may be used) until brown. Serves 6.
  • Deer Salami
    2 lb. hamburger
    1/2 tsp. mustard seed (dry mustard)
    1/2 tsp. garlic powder
    1 tsp. peppercorns (opt.)
    1/4 tsp. onion powder
    2 tbsp. liquid smoke (Colgin-hickory)
    3 tbsp. tender-quick (preservative)
    1 c. water sometimes it takes more
    Mix all ingredients except water together. Form into desired size roll. Wrap in foil and place in refrigerator for 24 hours. Punch holes in bottom of foil with a toothpick or fork. Place on a broiler pan rack. Pour water in bottom of broiler pan. Bake at 325 degrees for 90 minutes. Leave in foil and store in an airtight container in refrigerator for 24 hours.