1 1/2 lbs. lean ground venison, crumbled
1/3 cup finely chopped onion
3/4 teaspoon seasoned salt ( I like garlic pepper salt)
11/2 cup butter-flavored cracker crumbs (approx-36 crackers)
1 egg, beaten
1/4 cup milk
3 tablespoons vegetable oil
In large mixing bowl, combine venison,onion and salt. Shape mixture into 6 1/2" think patties. Place crumbs in shallow dish. In second shallow dish, combine egg and milk.
Dip patties first in the egg mixture, then dredge in crumbs to coat. Heat 1 1/2 tablespoon oil in 12" nonstick skillet over medium heat. Cook 3 patties for 4 to 6 minutes, or until browned and meat is no longer pink inside, turning patties over once. Remove patties from skillet. Set aside and keep warm. Repeat with remaining oil and patties.
1 Venison backstrap
1 cup stuffing ( any kind )
1 large bell pepper
1 tablespoon crushed garlic
pinch of Salt & Pepper
Take fresh backstrap and partly freeze it ( easier to cut ). lay it down and carefuly slice it as you roll it to make a big flat long piece of meat. Put in smoker for 5 minutes. Make stuffing, and cut peppers into strips ( long ). after meat is been smoked for 5 minutes lay on plate and add garlic, stuffing, salt & pepper to teast. Roll meat up and tie or toothpick to hold it closed. smoke for 1to 1 1/ 2 hours, server over Rice or by it's self.
In small bowl, combine all the dry seasons. Rub all sides of tenderloin evenly with spice mixture. Wrap bacon strips in a spiral around tenderloin, securing ends with tooth picks.
Heat 10" cast-iron skillet over midium heat. Melt butter and add tenderloin. Cook for 4 to 6 minutes, or until meat is brown on all sides. reduce heat to low. cover for 12 to 15 minutes, or until meat is done to your liking, turning occasionally. Slice and server.
In large nonmetallic mixing bowl, combine marinade ingredients. Stir to dissolve salt cure. Add roast. Cover with plastic wrap. Refrig 24 hrs, turning roast ands stirring marinade occasionally. In large mixing bowl, cover wood chips with water. Soak for 1 hr. Place oven thermometer in smoker. Heat to 130deg's F.
Spray smoker rack with nonstick veggy cooking spray. Drain wood chips. Drain and discard Marinade from roast. Pat roast dry with paper towels. Place roast in smoker. Open damper, maintain 130deg's for 30 minutes, or until roast is dry. Raise smoker temp to 150deg's, and add wood chips. Smoke for 5 to 6 hrs, or until internal temp is 140deg's.
Smoking Note: For a really great flavor, try any of these woods. Apple, Cherry, Cedar wood chips
2 lb. rabbit
5 slices of chopped bacon
1 mid size onion diced
2 Tablespoons flour
2 cups water
1 Bay leaf
1/2 cup red wein
Salt, Pepper, Sugar to taste
Wash the rabbit and cut into one inch pieces. Fry up the bacon in a Dutch oven or large pot. Add in the onion and rabbit and brown on all sides. Sprinkle the flour over it and saute another minute or so. Add water and cook until thickened. Season with salt and pepper, add bay leaf, cover and cook slowly for 1 1/2 hours. Just before serving add the red wine and a dash of sugar.
2 lb Bear rump roast
2 large onions
1 garlic bulb
3 po-ta-toes, large
3 stick celery
4 large carrots
2 cups lemmon juice
Soak roast in 2 cups lemmon juice over night, flip once. Put roast in slow cooker and add water to just above roast. Turn on High and cook for 6 hrs.
Cut onions,garlic,po-ta-toes, celery, and carrots into bite size chunks. After 6 hrs add Veggies, and cook for 2 more hrs, or until potatoes are done. Use any spices you like..
Add-on: you can add flour to thinken it, to make a stew, just slice up roast.
1 cup warm water (105 - 115 deg's)
1 tablespoon quick-rise active dry yeast
2 table spoons olive oil
1 teaspoon salt
2 1/2 - 3 cups all purpose flour
1 lb ground venison, crumbled
1 small onion, chooped (1/2 cup)
2 cloves garlic, minced
1 1/4 cups prepared pasta sauce, (home made is better)
1 cup sliced fresh mushrooms
1 can (2 1/4oz) slice black olives, drained (optional)
1 - 2 teaspoon Italian seasoning
1/2 teaspoon fennel seed, crushed
1/4 teaspoon red pepper flakes (optional)
1 1/2 cups shredded mozzarella cheese
1 egg, beaten
In large bowl mix water and yeast. Let stand 5 minutes, or until bubbly. Stir in oil and salt. Add 2 cups flour; beat until smooth. Stir in enough of remaining flour until dough pulls away from side of bowl.
Turn dough out onto lighty floured surface. Knead for 5 - 10 minutes. Adding flour until smooth and elastic. Place dough in mixing bowl that has been sprayed with nonstick spray, cover with plastic wrap. Let rise in warm place for 20 - 30 minutes, or until doubled in size.
Meanwhile, mix venison, onions and garlic in 10" skillet. Cook over medium heat for 6 - 8 minutes, or until meat is not pink, drain. Stir in sauce, mushrooms, olives, Italian seasoning, fennel seed and red pepper flakes. Set aside.
Heat over to 350deg's Punch down dough. Divide dough into 6 equal pieces. On lightly floured surface, roll dough into 7" circles. Spread 1/2 - 2/3 cup filling over half of 1 circle to within 1" of edge. Top with 1/4 cup cheese. Fold other half of dough over filling: pinch edges to seal. Using spatula, transfer to baking sheet that has been sprayed with nonstick cooking spray.
Repeat with remaining dough circles, filling and cheese. Let Venizones rest for 10 minutes.
Brush tops with beaten egg. bake for 20 - 24 minutes, or until golden brown.
2 cups Lemon juice
2 tablespoons pepper (black)
2 tablespoons Garlic salt
1 tablespoon Garlic powder
2 Lbs ground Venison
1 large Onion
1 cup ?????? ( sorry can't tell )
mix together, put in over dish and bake on 450deg's for 1 1/2hr until done...
1 cup ???? (sorry can't tell) can be subed for anything you like in meatloaf
1- 10-15 pound unstuffed, fresh/thawed
2- medium onions
3-4- stalks celery with leaves
Olive or corn oil
Rinse turkey inside & out with cold water.
Rub inside & out with salt and oil. Cut onion in quarters,
celery in chunks and put in cavity. Place turkey in
smoker & cook 8-12 hrs or until turkey leg moves easily
in joint or meat thermometer reaches 180deg's F.
The water smoking method is recommened.
If you plan on makinbg gravy, place a pan beneath the splitturkey.
Variations: Rub turkey with ground sage before cooking, or
use crushed rosemary leaves, marjoram or tarragon. Combine
the following ingredients and rub inside & outside of turkey
before cooking, add remaining "RUB" to the water pan. Combine
1/4 cup each of vegoil & burgundy wine, 1/3 cup of lemon juice,
2 tablespoons of melted butter, 1 tablespoon of Worcestershire sauce,
1 teaspoon each of salt and marjoram & 1/2 teaspoon of fresh ground pepper.