Corned Venison Brine
3 qt. water
1 c. salt
1/2 c. brown sugar
Salt peter the size of a walnut
Boil all together when brine is cold pour over meat and let stand 4 to 5 days or longer to have it corned more. Passed down in the family to

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How To Use All That Venison By Sharon Hask
2 lb. venison steak
1 can mushrooms
1 qt. Mrs. Haskins stewed tomatoes
Dip venison steaks in flour seasoned with salt and pepper. Place in a heavy skillet with enough oil or butter-flavored Crisco to brown on both sides. Add 1 quart of stewed tomatoes and can of mushrooms. Turn low and simmer until venison is tender (1/2 to 1 hour). Stir often. Serve over rice or just eat --VERY SPECIAL STEWED TOMATOES--
8 qt. ripe tomatoes (1 peck)
2 med. onions chopped
4 stalks celery chopped
2 med. green peppers chopped
Blanch and peel tomatoes cut and squish until in small pieces. Add chopped veggies and simmer until veggies are tender adding salt and pepper to taste. Stir often. Use a heavy pan to stew in. I do about 3 bushels every year and we use it for everything.

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Smoked Deer - Real Tender Dry Meat
1. Take one deer (dead). A. Cut into large thin pieces. B. Soak in heavy salt brine for 20 minutes. 2. While meat is soaking A. Dig pit 3 x 6 2 feet deep. B. Build rack 3 feet above ground with double chicken wire and cover. 3 x 6 pit (see diagram). C. Cover sides of pit with 3 x 8 metal roofing. 3. Take meat out of salt brine and let set while you do item 4. 4. Put rocks in bottom of pit and fill entire pit with alder cut up in small pieces and start fire. 5. Put deer meat on chicken wire largest pieces towards middle. 6. Go to refrigerator getting case of beer. Drink beer while waiting. Turn meat often and add wood as required. 7. Dry meat to your liking. T4544 The General

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Venison Stew
2 lbs. meat cubed
3 cloves garlic
2 onions sliced
3 tbsp. vegetable oil
2 bay leaves
1 head cauliflower
3 potatoes cubed
6 carrots cubed
1 can tomato sauce
1 tbsp. salt
1 c. water
Throw all in a crock pot and cook until done.

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Venison Stew
3-4 lbs. venison
1/3 c. flour
1/2 c. Crisco
1 1/2 c. hot water
1 c. red wine
3 or 4 bay leaves (removes wild taste)
1 tsp. dried parsley
1 lg. onion peeled and quartered
1 1/2 tsp. Lawry s seasoning salt
1/2 tsp. pepper
3 carrots quartered
3-4 lg. potatoes quartered
Remove ALL fat from venison. Cut meat into 3/4-inch square pieces. Roll in flour. Brown in Crisco and season with Lawry s. Add hot water wine bay leaves onions and pepper. Cover. Bring to boil lower heat. Simmer 2 hours. Add carrots and potatoes. Cover and simmer 1 hour adding water if necessary. Cook until tender. Pressure Cooker Variation Remove fat. Cut meat roll in flour season with 1/2 teaspoon of Lawry s. Brown in Crisco. Pour off excess liquid. Add remaining ingredients. Cook in pressure cooker for 15 minutes. Let cool add water if necessary to make gravy.

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Venison Stew
2 lbs. stew meat (venison)
6 potatoes diced
4 c. water
2-3 tsp. beef bouillon
1 tsp. Worcestershire sauce
2 cloves garlic minced
1 bay leaf
1 tsp. salt
1/2 tsp. pepper
2 tsp. paprika
3 onions quartered
2 stalks celery with tops chopped
2 qts. tomatoes
1-2 c. lima beans
2 sm. handfuls brown rice
2 - 2 1/2 lbs. frozen mixed vegetables
Brown venison in butter sprinkle with Lawry s season salt. Combine all ingredients in large kettle. Bring to a boil then simmer at least 2 hours. More water may need to be added. May also be thickened just prior to serving with 1/2 cup whole wheat flour and water (mix in jar or gravy shaker). This is excellent served with home made corn bread.

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Venison Stew
3 lb. venison cubes (1 )
2 c. herb vinegar or
red wine with
6 cloves
1 tsp. thyme
3 bay leaves
2 broken cinnamon sticks
1/4 c. Worcestershire sauce
2 cloves garlic
1/2 c. flour
1/4 c. vegetable oil
Chunks of 3 onions
6-8 carrots
5 stalks celery
6-8 potatoes or sm. turnips
2-3 tomatoes
Marinate venison in herb vinegar or red wine with herbs overnight. Refrigerate in non-metal bowl. Strain meat dredge in flour and brown in hot oil. Place meat in Dutch oven or large pot. Add Worcestershire sauce garlic 1 cup strained marinade or water and vegetable chunks. Bake in oven 1 1/2 hours at 350 degrees or bring to boil on stove then reduce to simmer 1 1/2 hours. If desired thicken with mixture of 1-2 tablespoons flour in 1/4 cup water. Serve with noodles or rice.

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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.)

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Venison Stew
1 1/2 lb. cubed shoulder meat
3 tbsp. cooking oil
1 onion chopped
1 rib celery chopped
1 beef bouillon cube
1 1/2 c. water
1/2 tsp. thyme
5 drops Tabasco sauce
4 lg. carrots quartered
4 potatoes quartered
Flour
Salt and pepper to taste
Parsley sprigs
Heat oil in a large deep frying pan. Coat meat with seasoned flour (flour salt and pepper) and brown on all sides in the hot oil. Add onion celery bouillon cube water thyme and Tabasco to the pan. Heat and stir until boiling. Turn the heat to simmer cover and cook until almost tender about 1 hour. Add carrots and potatoes to the pan plus a little more water if necessary. Cover and simmer until tender. Thicken the broth with quick mixing flour adjust the salt and pepper to taste and serve in a warm dish. Garnish with parsley if desired Serves 4.

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Sweet And Sour Venison Stew
2 lb. venison stew meat
1 lg. can tomatoes
1/2 c. brown sugar
1/2 c. vinegar
1 lg. onion cut into pieces
1 lg. green pepper cut into pieces
Brown venison stew meat in oil in large Dutch oven. Add onion and cook lightly. Add mashed tomatoes vinegar and brown sugar. Put in enough water so it won t stick. Cook several hours until tender. The last 10 minutes of cooking add green pepper strips.

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