Other recipes in this category
  • Stuffed Mushrooms
    1 lb. sm. mushrooms
    4 slices bacon cooked and diced
    5 tbsp. green pepper
    1/8 tsp. sugar
    1 tbsp. butter
    1 med. onion
    1 tsp. salt
    2 (3 oz.) cream cheese room
    temperature
    1/2 c. buttered bread crumbs or
    cracker crumbs
    Fry bacon until crisp. Remove bacon from drippings. Cook the remaining ingredients until tender (except cream cheese). Remove from heat and mix with cream cheese. Remove stems from mushrooms chopped stems can be added to the cream cheese mixture. Stuff and mound the cream cheese mixture into each mushroom. Place in baking dish and add 1/4 cup hot water. Spread the bread or cracker crumb mixture on top and bake for 20 minutes at 375 degrees. Insert toothpicks.
  • Venison Jerky
    2 lbs. venison cut into strips
    1/2 c. soy sauce
    1/4 c. Worcestershire sauce
    2 tsp. Lawry s seasoned salt
    2 tsp. onion powder or salt
    2 tsp. garlic powder
    1/2 tsp. black pepper
    2 tsp. white or brown sugar
    1/2 tsp. Liquid Smoke (optional)
    2 tsp. Accent
    Combine all ingredients add meat and marinate for 6-8 hours or overnight in the refrigerator. Rinse meat lightly. Dry by blotting with paper towels. Lay meat strips on greased cookie sheet. Dry for 8-10 hours at 150 degrees until desired texture is achieved. Store in sealable plastic bags or glass jars with lids in refrigerator.
  • Venison Jerky
    5 lb. venison steak cut into 1 wide &
    3/8 thick strips
    1/4 c. vegetable oil
    1 c. teriyaki sauce
    1 c. Worcestershire sauce
    5 tsp. seasoned salt
    1 tbsp. onion powder (not onion salt)
    2 tbsp. minced garlic
    2 tbsp. coarse ground black pepper
    1 tbsp. liquid smoke
    Mix oil sauces and seasonings together and pour over venison strips. Marinate overnight. Place strips of venison on cookie sheets and place in oven at 200 degrees for 5-6 hours or until dark brown and to desired dryness. Optional . . . omit liquid smoke and place strips of venison on wire racks and put in smoker on low heat for 5-6 hours or until desired dryness. Rosie (Rebec) Karaszewski
  • 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.
  • Fried Beaver
    Use small beaver cut into pieces. Remove fat and soak beverage overnight in cold water drain. Cook in small amount of water until tender. Then fry with bacon and seasoning salt. Try some hickory smoked seasoning salt on this.