Other recipes in this category
  • Venison Jerky
    1/2 c. soy sauce
    1/2 c. Worcestershire sauce
    2 tsp. seasoned salt
    2 tsp. onion powder
    2 tsp. Accent
    2/3 tsp. garlic powder
    2/3 tsp. pepper
    1 lb. venison cut into thin strips
    Mix all ingredients. Marinate meat in mixture overnight. Thread meat on toothpicks. Place on racks in oven at lowest temperature or 150 degrees for 6 to 8 hours until dry. (Put foil on bottom of oven to catch drippings.) Place wooden spoon in oven door so that oven is not closed completely.
  • V-4 Tomato Juice
    18 lb. (7 qt.) tomatoes
    1/2 c. chopped onion
    1 c. chopped carrots
    2 c. chopped celery
    1/3 c. sugar
    4 tbsp. canning salt
    1 tsp. celery seed
    1/4 tsp. cayenne pepper
    Skin tomatoes quarter then measure. Boil add chopped vegetables keep boiling. Add sugar salt and spices. Simmer 20 minutes uncovered. Put through a sieve. Return to pot bring to boil. Pour into 7 quart jars. Process in water bath for 30 minutes.
  • Tom
    1 1/2 lb. venison moose
    1/4 c. soy sauce
    1/2 c. Worcestershire sauce
    1 tsp. liquid smoke
    1/2 tsp. garlic powder
    1 tsp. onion powder
    1 tsp. MSG
    1/2 tsp. pepper
    1/3 tsp. salt
    Cut meat in strips about finger size put meat in glass bowl with above ingredients for 24 hours. Drain on paper towels and place on flat in oven. Use lowest temperature possible (125 degrees). After 4 hours turn meat over for 4 more hours. Leave oven door ajar to let moisture escape.
  • Roast Partridge
    4 partridges dressed
    1 c. milk
    1 tsp. salt
    1/4 tsp. pepper
    1 lemon rind
    8-10 slices bacon
    Wash birds in milk drain and pat dry. Season with salt and pepper. Place strips of lemon rind and bacon on birds. Place 1 or 2 birds on large strip of aluminum foil roll edges to make a tight package. Bake in 400 degree oven for 40 minutes then open foil for 10 minutes to brown the birds.
  • Venison Jerky
    2 lbs. venison
    Slice into thin strips while slightly frozen. --SAUCE--
    1/4 c. soy sauce
    1 tbsp. Worcestershire sauce
    1 tbsp. A-1 sauce
    1/2 tsp. pepper
    1/2 tsp. garlic powder
    1/2 tsp. onion powder
    1/2 tsp. salt
    1 tsp. liquid smoke
    Marinate venison strips in sauce for one day in refrigerator. After marinating place strips on rack with aluminum foil underneath. Dry in a 200 degree oven for 2 to 4 hours. ----