2 lbs ground venison
Mix the venison, fat, onion, and bread. Add seasoning. Make into patties and fry or broil as for hamburgers
FRIED LIVER
Use and electric knife, if availale, to cut frozen liver into thin slices. Fry in hot pan in which you have cooked your bacon. Turn it only once. Don't cook too much as it gets tough. A little onion salt tops it off. Check the latest information on eating venison with your DNR or Conservation Department.
HEART
Cook it in boiling water adding a little salt; allow to cool and slice for sandwiches. If you plan to freeze it, cook it first; it's much better.
SMORHTERED VENISON
3 lbs venison, round or rump
Season the venison with salt and pepper and roll in flour; place in melted fat in a Dutch oven or heavy-covered pan and brown on ll sides; add the celery seed, prepared mustard or horseradish, and strained tomatoes; cover and simmer 3 hours or until tender.
VENISON CHOPS
Heat 1/4 cup margarine in skillet and lightly brown 1 clove garlic, sliced; add chps and brown; add:
Cover skillet and simmer 1/2 hour or until the chops are tender. If mixture becomes too thick, add more water. This recipe may be made in a pressure cooker. Cooked at 15 lb pressure for 15 minutes the chops become very tender.
DEER SAUSAGE
5 lbs venison
Grind meats and seasonings together. If you plan to freeze it, omit seasonings and use within 3 months.
MARINATED VENISON
4 tbsp olive oil
Marinate meat (cut in 2 inch or 1 1/2 inch pieces) at least 2 hours before cooking.
1/4 lb ground beef fat
1 chopped onion
4 slices of fresh bread broken into small pieces
Seasoning (what ever kind preffered)
NOTE: If you want to save the liver and the heart by freezing, remember to freeze the liver raw, but to cook the heart and then freeze it.
Salt and Pepper
Flour
1 tsp celery seed
2 tbsp prepared mustard or horseradish
1 cup strained tomatoes
1 can stewed tomatoes
1/2 tsp salt
1/4 tsp chopped parsley
1/4 tsp oregano
3 medium carrots cut in pieces
1 green pepper, chopped
1 can mushrooms
5 lbs pork
3 tbsp pepper
pinch of sage
Juice of 1 or 2 limes
Orange juice glass of red wine
1 tsp salt
1/2 tsp freshly ground pepper
2 tsp curry
2 tsp ginger
2 tsp grated onion