Venison Recipes

[Kitchen Witch]

Venison Tenderloin

Marinade:
Wine
Garlic
Flaked hot peppers
Soy sauce

Venison tenderloin
Seasoned flour
Oil

Marinate meat and cut up into pieces, size by your preference. Dredge with a thin layer of the seasoned flour. Cook through in hot oil, flipping periodically until all of the pieces are brown. The flour creates a nice crispy texture.

[Kitchen Witch]

Venison Stroganoff

Extra virgin olive oil
Venison steaks or roast
Cooked noodles or rice

Coating Mixture:
Flour
Onion powder
Garlic powder
Salt
Pepper


Sauce:
Chopped onions
Chopped garlic
Worchester sauce
2 cans of beef broth
16 oz of sliced mushrooms
Water

Cut the venison into approximate three-inch strips or chunks; be sure to remove all of the fat and connective tissue off of the meat. Mix flour, garlic powder, and onion powder in a bowl; this will help form the sauce. Dredge the cut meat into this mixture, making sure to create a thick coating on its entire surface.

Using a large saucepan or electric skillet, heat extra virgin olive oil until it is almost sizzling. Once the meat is fully coated, brown it in the pan for approximately three minutes, or until fully browned. After all of the venison is browned, add the rest of the coating mixture to the pan. Mix in chopped onions and garlic, water and two cans of beef broth. Placing the lid on the pan, allow the food to simmer for approximately one hour. Add 16 oz of sliced onions and simmer until they are tender, approximately 5 minutes. Finally stir in 8 oz of sour cream and cooked noodles, allowing them to sit a couple of minutes for them to fully set. Serve over cooked noodles or rice.

[Kitchen Witch]

Venison Cabbage Rolls

1 lb ground venison
1 chopped onion
Garlic (to taste)
¼ - ½ tsp nutmeg
Salt and Pepper (to taste)
2 cups tomato sauce
Cooked brown or white rice
Cabbage leaves
Grated cheese
Parsley

Prior to cooking the meat and sauce, boil cabbage leaves for 2-3 minutes. Cook venison until brown; mix in onions, nutmeg, salt, pepper, and garlic to taste. Cook on stove until onions are cooked (softened). Mix in rice and 1 cup of tomato sauce. Create rolls by adding the meat and sauce into boiled cabbage leaves. Return rolls to pan, pouring the rest of the tomato sauce on top. Allow rolls to simmer for 20 minutes. Serve, garnishing with optional parsley and grated cheese.

[Kitchen Witch]

Shepherd’s Pie

Ground venison
Mashed potatoes
Garlic
Egg
Onion
Green beans
Corn
Tomato sauce
Grated cheese

Distribute mashed potatoes in a layer along the bottom of a large pan. Combine ground venison, garlic, egg and onion into a meatloaf mixture and layer over the mashed potatoes. Next, layer green beans, corn and tomato sauce; followed by a layer of grated cheese. Repeat these layers until ingredients are exhausted. Finish with a layer of mashed potatoes. Cook 45 minutes in the oven.

[Kitchen Witch]

Spicy Venison Tomato Soup

1 onion, chopped
2 to 3 cloves of garlic, minced
Salt
Pepper
Horseradish
Venison
Oil
Red wine
2 to 3 stalks of celery, thinly sliced
2 to 3 carrots, sliced
1 to 2 potatoes, peeled and chopped
Shrimp
Beef stock or bullion
1 can of diced tomatoes

Saute onion for 2 to 3 minutes. Add garlic, salt, pepper and horseradish, cook for 1 more minute. Add Bloody Mary mix, diced tomatoes, beef stock, potatoes, celery and carrots. Bring to a boil, reduce heat and simmer until vegetables are tender. While soup is cooking, brown venison in oil and red wine, season with salt and pepper. Once venison is cooked, add to soup along with shrimp. Serve immediately.

[Kitchen Witch]

Huevos Rancheros with Venison Chile Sauce
(recipe for two)


½ lb. ground venison
2 tbsp chopped onion
1 141/2 oz. can of tomatoes, drained
4 drops Tabasco sauce or hot sauce
1 tsp. salt
1 can of mild chili beans, drained
4 eggs
Soft corn tortillas
Olive oil

Garnish:
Shredded Cheese (Monterey Jack, Cheddar, or Mexican blend)
Sour Cream
Avocado slices (optional)

Cook onion and venison until brown. Add can of tomatoes, Tabasco/hot sauce, and salt. Cook for another minute. Finally, add chili beans. Turn heat to low and simmer sauce for 10 minutes.

While sauce is simmering, in a separate skillet heat 2 tbsp. olive oil to medium heat. Add corn tortillas one at a time, flipping after 30 seconds to cook both sides. Place two on each plate.

Using the same skillet, fry eggs on one side in remaining olive oil until egg whites are mostly cooked through, but yolks are still runny. Place each egg on cooked tortillas.

Layer tortillas and eggs with chili sauce (chili sauce will finish “cooking” the tops of the eggs). Garnish with cheese, sour cream and avocado slices.

[Kitchen Witch]

Huevos Rancheros with Venison Chile Sauce
(recipe for two)


½ lb. ground venison
2 tbsp chopped onion
1 141/2 oz. can of tomatoes, drained
4 drops Tabasco sauce or hot sauce
1 tsp. salt
1 can of mild chili beans, drained
4 eggs
Soft corn tortillas
Olive oil

Garnish:
Shredded Cheese (Monterey Jack, Cheddar, or Mexican blend)
Sour Cream
Avocado slices (optional)

Cook onion and venison until brown. Add can of tomatoes, Tabasco/hot sauce, and salt. Cook for another minute. Finally, add chili beans. Turn heat to low and simmer sauce for 10 minutes.

While sauce is simmering, in a separate skillet heat 2 tbsp. olive oil to medium heat. Add corn tortillas one at a time, flipping after 30 seconds to cook both sides. Place two on each plate.

Using the same skillet, fry eggs on one side in remaining olive oil until egg whites are mostly cooked through, but yolks are still runny. Place each egg on cooked tortillas.

Layer tortillas and eggs with chili sauce (chili sauce will finish “cooking” the tops of the eggs). Garnish with cheese, sour cream and avocado slices.

[Kitchen Witch]

Meat and Potato Soup

1 lb ground venison
1 lb Italian sausage
2 tablespoons minced garlic
1/3 cup chopped onion, sautéed
Chopped turkey
Salt and pepper to taste
Crushed red pepper
1 cup water
1 large can of chicken broth
1 bag of chunked frozen potatoes
1 ½ cups chopped green onion
1 cup parsley
Raw spinach

Mix ingredients in a large pot and allow it to simmer for 20 minutes.

[Kitchen Witch]

Grilled Venison Rolls

Venison steaks
Tooth picks soaked in water
Green onion
Asparagus spears

Marinade:
Soy sauce
Garlic
Lime juice
Sesame oil

Cut hind steaks along the grain creating thin pieces while still partially frozen. This allows ease in removing fat and cutting. Marinade steaks in soy sauce, garlic, lime juice, and sesame oil. Roll marinated steaks around a couple pieces of asparaguses and green onions respectively. Fix rolled steaks with moistened toothpicks to ensure them from not catching on fire. Place rolls onto grill, basting them with extra marinade ensuring good moistness and taste. Periodically roll the steaks as to cook all the way through. Venison steaks are done when they are completely brown all of the way through.

[Kitchen Witch]

Greek Venison Steak

¾ cup sour cream
1/3 - 1/2 cup of chopped cucumber
2 tablespoons feta cheese
2 tablespoons cut olives

Marinade:
½ cup steak sauce
1 tablespoon olive oil
2 tablespoons lemon juice

Mix marinade by adding steak sauce, olive oil, and lemon juice; marinate the steaks for approximately two hours. Save some of the marinade, that has not touched the raw meat, as a garnish. Grill steaks for 10-12 minutes, until they are cooked through to prevent contamination. Mix the sour cream and cucumber and add on top of the finished steaks on the plate. Add feta cheese and olives as a garnish, enhancing its Greek taste.

[Kitchen Witch]

Crescent Roll Venison Lasagna

2 canisters of crescent rolls
Ground venison
Diced onion
Garlic (to taste)
Spaghetti sauce
Ricotta cheese
Italian cheese

Cook ground venison with chopped onions and garlic to taste until it is fully browned. Mix in spaghetti sauce just covering the meat, into a mixing bowl, set aside. Open crescent roll canisters and arrange in a circle on a cookie sheet or pizza pan/stone. The crescent dough should be overlapping and the long part of the dough pieces should be pointing out with a circle in the middle (looks like a sun when you are finished). Spoon the mixture onto the overlapping dough base, allowing enough dough to be folded over the filling to create a roll. Sprinkle ricotta and Italian cheeses on the venison. Take the long part of the dough pieces and bring over the venison cheese and tuck the long part under the dough. Do this with all the long ends. It should resemble a circle or ring when you are finished. There will also be space between the long ends where you can see the venison and cheese; this is the way it should be. Bake in the oven at 375ºF for approximately 20 minutes, until it is golden brown. Serve with more cheese sprinkled on top.

[Kitchen Witch]

Cream cheese and Venison Appetizer

1 package of softened cream cheese
¼ cup chopped dry cherries
Crackers
Sliced venison salami

Mix softened cream cheese and cherries in a bowl. Spoon out onto crackers and top with sliced venison salami as an easy and delicious appetizer.

[Kitchen Witch]

Greek-Style Sloppy Joes

1 pound ground venison
½ cup chopped onion (1 medium)
1 15-ounce can tomato sauce
1/3 cup bulgur
1 teaspoon dried oregano, crushed
½ teaspoon salt
½ teaspoon greek seasoning
¼ teaspoon black pepper
2 cups shredded romaine lettuce
6 kaiser rolls, split and toasted
4 ounces crumbled feta cheese with tomato and basil or plain feta cheese

In a large skillet cook ground meat and onion until meat is brown and onion is tender. Drain off fat. Stir in tomato sauce, bulgur, oregano, greek seasoning, salt, and pepper. Bring to a boil; reduce heat. Simmer, uncovered, about 5 minutes or until desired consistency, stirring occasionally.

To assemble, arrange romaine on bottom halves of rolls. Spoon meat mixture on romaine. Sprinkle with feta cheese; replace top halves of rolls.

Makes 6 sandwiches.

[Kitchen Witch]

Venison Lasagna

¾ lb. of venison
¼ lb. of ground beef
½ cup of chopped onion
1 - 2 cloves of garlic
1 - 7 ½ ounce can of tomatoes, cut up
1 - 28 ounce can of tomato sauce
1 - 12 ounce can of tomato paste
2 teaspoons of dried basil, crushed
2 teaspoons of dried oregano, crushed
½ teaspoon of salt
½ teaspoon of pepper
1 box of lasagna noodles
1 beaten egg
2 cups of ricotta cheese
½ cup of parmesan cheese
1 tablespoon of parsley flakes
1 - 4 cup bag of shredded mozzarella cheese

Heat oven to 375°F. For meat sauce, brown venison, beef and onions. Add garlic to meat and simmer until meat is brown and onion is tender. Drain fat. Stir in the tomato sauce and paste and then add the basil and oregano. If desired, add the salt and pepper. Bring to a boil and then simmer for 15 minutes. Meanwhile, cook the lasagna noodles according to the package directions and drain. For filling, add the beaten egg to the ricotta cheese and ¼ cup of the parmesan cheese and the parsley. Gently fold together. Layer half of the cooled noodles in the bottom of a 12 x 7½ x 2-inch baking dish. Spread with half of the ricotta cheese filling. Top with half of the venison meat sauce and then half of the mozzarella cheese. Repeat the entire process. Sprinkle the remaining parmesan cheese on top. Bake in a 375°F oven for 45 to 60 minutes or until heated through.

[Kitchen Witch]

Pecan Venison

4 or more venison steaks, preferably from the backstrap
1 tbsp. olive oil
1 tsp. minced garlic
1 cup sliced onion
8 ounces sliced mushrooms
3 tbsp. medium dry sherry
2 cups vegetable broth
½ cup heavy cream
2 tsp. cornstarch
1/3 cup pecan halves
¼ cup green onions, finely sliced

Season the venison with salt and pepper. Heat olive oil in a non-stick skillet, add venison and cook until venison is rare. Remove from skillet. Add onion and mushrooms to pan; cook 3 to 5 minutes. Add garlic and cook 2 more minutes. Add sherry and cook 1 minute. Add broth and boil until liquid is reduced by half, skimming any fat or foam.

Combine 2 tbsp. cream with the cornstarch. Add remaining cream to skillet and bring to a gentle boil. Whisk in the cornstarch mixture, simmer 4 to 5 minutes. Add venison, pecans and green onion. Simmer about 2 minutes and serve. Great with rice or noodles.

[Kitchen Witch]

Venison-cheese Stuffed Shells in Tomato Sauce

1 lb. box jumbo shells
1 carton Ricotta cheese
8 oz. shredded Mozzarella cheese
½ c. Parmesan cheese
1 egg
1 tsp parsley
1 lb venison
1 medium chopped onion
3 cloves minced garlic
32 oz. spaghetti sauce
1 can cooking oil (or Pam) to prevent sticking

Cook shells as package directs; drain, spray with cooking oil to prevent sticking, and set aside. Brown venison with onion and garlic. Mix in parmesan and ricotta cheeses, ½ cup of mozzarella, egg and parsley. Fill cooked shells with mixture and put in greased 9"x13" pan. Cover with spaghetti sauce and remaining Mozzarella cheese. Cover and bake at 350°F for 35 to 45 minutes. Uncover 5 minutes before removing from oven.

[Kitchen Witch]

Venison Corn Bake


1 lb venison (brown and drain)
1 small onion
1 can cream of mushroom soup
1 can cream of chicken soup
1 small container of sour cream
1 package of frozen yellow corn (thawed)
½ package of egg noodles (cooked and drained)
1 sleeve of Ritz crackers
Salt & pepper to taste

Mix all above ingredients in a large casserole dish; add crushed Ritz crackers (or topping of choice). Bake covered at 375°F for 45 minutes. Uncover 5 minutes before removing from oven.

[Kitchen Witch]

Venison Taco Soup


1 or 2 pounds ground venison
1 medium onion, chopped
1 can diced green chillies
½ tsp. salt
1 tsp. pepper
1 dash of hot sauce
1 package taco seasoning mix
2 packages dry Ranch dressing mix
1 can pinto beans
1 can great northern beans
1 can black beans
1 can kidney beans
1 can white hominy
1 can whole yellow or white corn
2 cans petite diced tomatoes
1- 32 ounce container lower sodium beef broth

Brown the meat and onions then add all other ingredients to a large dutch oven or crockpot. Mix and cook over low heat for at least an hour or place all ingredients in a crock pot and let cook all day or overnight. Serve with corn chips and shredded cheddar cheese. Serves about 10.

[Kitchen Witch]

Venison Strips

½ cup soy sauce
2 tablespoons minced onion
1 clove garlic, minced
1 tablespoon brown sugar
¼ teaspoon pepper
1/8 teaspoon ginger
1/8 teaspoon hot pepper flakes
¼ cup beer
2 pounds venison steak, thinly sliced
2 tablespoons peanut oil


Combine the first eight ingredients to make a marinade. Put the venison strips in a large ziplock bag and add marinade. Put the bag in refrigerator for several hours, turning occasionally.

Heat the oil in a large deep skillet or wok. Drain the venison.

[Kitchen Witch]

Stir-fried Venison Strips

½ cup soy sauce
2 tablespoons minced onion
1 clove garlic, minced
1 tablespoon brown sugar
¼ teaspoon pepper
1/8 teaspoon ginger
1/8 teaspoon hot pepper flakes
¼ cup beer
2 pounds venison steak, thinly sliced
2 tablespoons peanut oil

Combine the first eight ingredients to make a marinade. Put the venison strips in a large ziplock bag and add marinade. Put the bag in refrigerator for several hours, turning occasionally.

Heat the oil in a large deep skillet or wok. Drain the venison. When oil is hot, put about ¼ the venison in and stir fry over high heat for 2 to 3 minutes, until just done. Remove with slotted spoons to hot platter and fry the remaining meat in batches. Great as an appetizer or main course.

[Kitchen Witch]

Venison Roast
(Use sirloin tip or round)

For a really tasty, tender roast, bake only to the point of being rare or medium. More than this could cause the roast to be a little dry or tough. The best way to judge how well the meat is cooked is with a meat thermometer: Rare 130-135°F; medium rare 135-140°F; medium 140-145°F

First brown the roast on all sides in a little hot oil. Season the roast with a combination of celery salt, coarse ground pepper and garlic powder.

Place the roast on a rack in a baking pan. Lay several thin strips of bacon or fresh side over the top. Roast at 425°F for about 15 minutes per pound of meat.

[Kitchen Witch]

Venison Pot Roast

3-pound venison roast
Oil
1/3 cup flour
¼ tsp. garlic powder
1 tsp. parsley
1 ½ cup beef broth
½ cup dry white or red wine
5 carrots, cut in 2-inch pieces
3 celery stalks, cut in 3-inch pieces
3 potatoes, quartered then halved
Salt and pepper to taste

Heat oven to 350°F. Mix 1/3 cup flour, ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon garlic powder and 1 teaspoon parsley. Coat meat with the flour mixture and place in a Dutch oven. Brown it on all sides in a little oil. Add the broth, wine and any remaining flour mixture and stir. Cover and bake the roast for about 1½ hours. Add the vegetables and bake for another hour. A delicious old-fashioned meal.

[Kitchen Witch]

Venison Ribs



Many people discard ribs, throwing away one of the best parts of the deer. Venison ribs don't have as much meat as pork or beef, but are delicious none the less and should hold a high priority in the kitchen.

Cut ribs (about 3 to 4-pound slab) into serving size pieces. Parboil in a large Dutch oven in mixture of 3 cups water, 1½ cups beer, 5 peppercorns, 2 cloves garlic and 1 quartered onion. Heat oven to 350°F. Place ribs on a rack in a large roasting pan. Brush with sauce (recipe follows). Bake for about 45 minutes to an hour, turning several times and basting with sauce.

BBQ Sauce:
1 cup tomato sauce
1/3 cup water
1/3 cup olive oil
¼ cup lemon juice
2 Tbsp. brown sugar
½ cup finely diced onion
¼ cup chili sauce

1 teaspoon salt
½ teaspoon pepper
2 tablespoons honey
1 teaspoon paprika
½ teaspoon dry mustard
1 teaspoon Liquid Smoke

Combine all ingredients in a small saucepan. Heat to almost boiling then simmer for 20 minutes.

[Kitchen Witch]

Venison Stroganoff

1½ pounds venison steak, cut in thin strips
3 tablespoons flour
½ teaspoon salt
¼ teaspoon pepper
3 tablespoons butter or margarine
2 cups sliced mushrooms
1 large sliced onion
¼ cup flour
2 cups beef broth
¼ cup white wine
1/8 cup tomato paste
2 cups sour cream
Noodles, cooked

Mix 3 tablespoons flour, salt and pepper; add venison strips and roll to coat. Melt butter in a large skillet. Add venison and cook over medium high heat until browned. Remove meat and add mushrooms and onions. Stir in remaining flour. Add broth, wine and tomato paste and stir. Return the venison to the skillet and simmer gently for about 10 minutes, until heated through. Add the sour cream and stir until well mixed. Serve the stroganoff over hot cooked noodles.

[Kitchen Witch]

Venison Liver With Onions

For most people, liver is a "love it or hate it" item. For many of us, it's a favorite part of the traditional deer camp. The liver should be cleaned well. If it has spots or discolorations, discard it. After cleaning, soak the liver in very cold water for an hour, changing the water several times to remove any remaining blood. I like to soak the liver in milk or beer for a few hours before preparing but this is optional.

Venison liver, cleaned, cut in ½-inch slices
½ cup flour
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon Mrs. Dash seasoning
1 or more large, sweet onions
Butter and oil

Melt a mixture of butter and vegetable oil (about ½ cup total) in a high-sided skillet. Roll liver slices in a mixture of the flour, salt, pepper and Mrs. Dash. Fry the liver slices until brown on both sides then remove to a warming plate. You may have to do the slices in several batches, adding a little more butter if necessary. Be careful not to overcook. When all the meat is browned and removed, add the onions; cook and stir until they are just tender. Return the liver to the skillet and heat through before serving.

[Kitchen Witch]

Chicken-fried Venison Steaks

Use round of venison and cut into steaks about ¾-inch thick. Remove any fat or membrane, and pound steaks with a meat mallet. Dredge the steaks in a mixture of flour, garlic salt, pepper and parsley. Heat about ¼-inch of oil in a deep frying pan, and brown the steaks on both sides in the hot oil or butter. Remove the steaks and drain them on paper towels. Measure the drippings in the pan, and adjust to make about 3 Tablespoons. Stir in 3 Tablespoons flour and brown slightly. Add ½ cup milk and cook, stirring constantly over a low heat, until thickened. Add ½ teaspoon instant coffee and salt and pepper to taste. Return steaks to the gravy and heat through.

[Kitchen Witch]

Venison Chili

1 pound dry kidney beans
1 pound ground venison
1 pound venison stew meat, in 1/2-inch chunks
2 Tbsp. oil
2 cloves garlic, minced
3 teaspoons chili powder
1 tsp. salt
½ tsp. pepper
28-ounce can tomatoes, diced
1 large onion,diced
1 green pepper, diced
1 large green chili pepper, diced
¼ tsp. cumin
2 tablespoons parsley, chopped
¼ cup masa flour or all purpose flour

Rinse beans and place in a large soup kettle. Add 2qts water and 2 tps salt; cover the pot and bring to a boil. Boil gently for about 2 hours, until beans are tender. Brown meat in a large skillet containing oil and garlic. Add chili powder, salt and pepper. Cover and saute for an hour. Drain the beans and add 1½ qts water, tomatoes, onion, peppers, cumin and parsley. Simmer for an hour, then add meat mixture. Stir masa flour into ½ cup water to form a paste and blend into chili to thicken. Simmer for about half an hour, adjust the seasonings and serve. Nothing satisfies more than chili on a cold night in deer camp!

[Kitchen Witch]

Venison Meatballs

1 pound ground venison
2/3 cup bread crumbs
1/3 cup Parmesan cheese
2 tsp. dried parsley
1 tsp. garlic powde
1/3 cup milk
2 eggs
Salt and pepper to taste
Your favorite spaghetti sauce

In a large mixing bowl, beat eggs with milk. Add bread crumbs, Parmesan cheese, parsley, and garlic powder; mix well. Add ground meat and knead with your hands until well blended. Form into meatballs about the size of golf balls. Brown the meatballs on all sides then put them in a pan of spaghetti sauce and simmer, covered, for an hour. Serve with pasta.

[Kitchen Witch]

Hunter's Style Venison

1½ pounds of venison, cut in chunks (need not be the most tender portions)
¼ cup butter or margarine
1 pound sliced mushrooms
1 bunch of green onions, chopped
1 can beef bouillon
½ cup dry white wine
Parsley
Onion powder
Garlic powder
Herb croutons

Brown the venison in butter or margarine, add mushrooms and green onions and saute for several minutes. Add bouillon, seasonings and wine, cover and simmer for two hours, until meat is very tender, or remove to a baking dish, cover and bake at 325°F for two hours. When ready to serve, add 2 cups herb croutons, stir and serve.

[Kitchen Witch]

Venison Sausage Breakfast Pie

½ pound venison sausage
½ pound breakfast sausage (spicy is good)
1 Tbsp. butter
1 pound fresh mushrooms, sliced
½ cup chopped onion
4 eggs, beaten
½ pound Monterey Jack cheese, shredded
1 cup heavy cream
Salt and pepper
2 9-inch pie shells, baked

Pre-heat oven to 350°F. Melt butter in a large frying pan and saute the mushrooms and onions for about 5 minutes. Drain and put aside. Brown the sausage mixture and set aside. Mix the sausage, mushrooms, onions, cheese, beaten eggs, cream, and salt and pepper. Spread evenly into the pie shells and bake for about 30 minutes. Place foil around the edge of the pie shells if they become too brown. A great recipe to eat one just out of the oven, and cool one to wrap in foil and put in the freezer for a later date.

[Kitchen Witch]

Hash Brown Venison Quiche

5 cups frozen loose-packed shredded potatoes, thawed
¼ cup butter, melted
1 cup cooked ground venison
1 cup shredded cheddar cheese
¼ cup green onion, chopped
3 eggs
¾ cup milk
½ tsp. salt
½ tsp. pepper

Press the hash browns between paper towels to remove excess moisture then press them into the bottom and up the sides of an ungreased 9-inch pie plate. Drizzle with butter. Bake at 425°F for 25 minutes. Combine the venison, cheese, and onion; spoon over the crust. In a small bowl, beat the eggs, milk, salt and pepper. Pour over all. Reduce heat to 350°F; bake for 25 to 30 minutes or until a knife inserted near the center comes out clean. Allow to stand for 10 minutes before cutting. Yields 6 servings.

[Kitchen Witch]

Venison Gravy on Biscuits

1 pound ground venison
1 can mushrooms (4-ounce)
1 can cream of mushroom soup
1 can milk
Salt and pepper to taste

Brown the venison in a large fry pan. Add mushrooms and cook for a few minutes. Add mushroom soup and milk; stir and cook until smooth and hot. Salt and pepper to taste and serve over hot bisquits.

[Kitchen Witch]

Venison Shish-kabobs

2 lb. venison, cut into chunks
Italian Dressing
1 can pineapple chunks
12 cherry tomatoes
1 large onion, cut up into chunks
1 green pepper, cut up into chunks
l lb. whole mushrooms

Marinate venison chunks overnight in Italian dressing. Put meat and remaining ingredients onto skewers. Grill for 20 minutes or so, turning often until done to your preference.

[Kitchen Witch]

Mini-Meatloaf

1½ pounds ground venison
1 cup tomato sauce
¾ cup quick cooking oatmeal
2 egg whites, beaten
1/8 cup chopped green olives
Salt and pepper to taste

Heat oven to 350°F. Spray cooking oil to coat 3 mini meatloaf pans. In a large bowl, combine all ingredients and mix thoroughly; kneading by hand is the easiest. Divide the mixture into three equal portions, shape them into loaves and transfer to the baking pans. Bake for 45 minutes.

Greek Artichoke Salsa:
1 six-ounce jar of marinated artichoke hearts drained and chopped
1 large fresh tomato, peeled and chopped
¼ cup feta cheese, crumbled
Sprinkling of oregano
Salt and pepper to taste
Pita bread

Combine the above and set aside. When meatloaves are done, toast pita bread on the oven rack for about five minutes. Serve the meatloaves with artichoke mixture and pita bread.

[Kitchen Witch]

Cheesy Sloppy Joes

1½ pounds ground venison
½ of a small onion, diced
2 Tbsp mustard
1 can chicken gumbo soup
Salt and pepper to taste
½ tsp chili powder
1 tsp sugar
¼ pound shredded cheddar (or other) cheese
½ cup catsup

Fry venison and onion. Pour off excess grease and add mustard, catsup, soup and spices. Simmer 15 to 20 minutes until thick. Stir in cheese until melted and serve on buns. This dish is even better reheated the next day.

[Kitchen Witch]

Million Dollar Stew

1-2 pounds venison
2 cans Campbells cream of mushroom soup
1 envelope dry Liptons onion-mushroom soup mix
4-5 skinned & cubed potatoes
Cup of water

After removing all fat and tendons, cut venison into slices or chunks (½" across grain) and soak in several rinses of fresh water. Drain venison and place in crock-pot. Add cubed potatoes and cover with cream of mushroom soup. Sprinkle dry onion-mushroom soup mix on top and add cup of water. Cook on low or medium overnight (approximately eight hours) and stir several times while cooking. Venison should fall apart when done. Make enough for the next day because this stew is even better when heated again.

[Kitchen Witch]

Egg & Cheese Souffle

10 slices bread cubed (without crusts)
8 oz. Cheese- cheddar
6 eggs
3 cups milk
6 slices of bacon- fried and crumbled (or cooked venison sausage, or spinach, whatever)
½ tsp. Salt

Place bread cubes in greased 9"x13" pan. Mix remaining ingredients; pour over bread. Let soak overnight.

Bake at 350°F for 45-50 minutes (cover for first 20 min) until set in center.

[Kitchen Witch]

Deer Jerky

Marinade:
½ bottle of liquid smoke (2 ounces)
¾ cup of Worcestershire sauce
¾ cup of soy sauce
1 tsp of seasoning salt
1 tsp of garlic powder
1 tsp of onion powder
1 tsp of pepper
½ bottle of Tabasco sauce (to taste)

Mix liquid smoke, worcestershire sauce, soy sauce, seasoning salt, garlic and onion powder, pepper and Tabasco sauce in large bowl. Cut deer meat into ¼-inch thick slices and marinate in bowl overnight. Place meat in dehydrator or oven at 125-140°F degrees for 10 to 12 hours. Cook until meat snaps.

Makes 5 pounds

[Kitchen Witch]

Texas Snakebite Chili

2 pounds ground venison
1 - 14½ oz can of Diced Tomatoes or 1 cup fresh diced tomatoes
1 -15 oz can Tomato Sauce (thick and zesty kind the best)
½ cup chili pepper
½ Tbsp. Paprika
½ Tbsp. comino (cumin)
½ Tbsp. oregano - ground finely
½ Tbsp. salt
½ Tbsp. dried onion flakes or ¼ cup finely chopped fresh onion
½ Tbsp. garlic powder
2 tsp. of red pepper (½ Tbsp. if you want to fire it up!)
2 tbsp. of masa flour
¼ cup warm water
1 - 15 oz can of pinto beans (if desired)

Brown venison, drain off fat. Add all ingredients except last three. Cook for 30 minutes, stir occasionally. Stir masa and water together to make thick, flowable mixture. Add to chili and stir. Add beans if desired. Simmer another 30 minutes. While cooking, add more water or sauce as needed to consistency desired.

Serve with a sprinkle of Monterey jack cheese, a warm tortilla and a very cold Cerveza.

[Kitchen Witch]

Venison Pot Roast

1/3 cup flour
½ tsp. marjoram leaves
½ tsp. thyme
½ tsp. garlic salt
¼ tsp. pepper
2½ to 3-pound venison roast
1 can French onion soup
½ cup coffee
3 Tbsp. cooking oil
1 rutabaga, peeled and cut in bite-size chunks
4 small turnips, cut up
2 parsnips, peeled and cut up carrots, cut up, as many as you like
2 or 3 stalks of celery, cut up
2 medium onions, quartered

Preheat oven to 350°F. Combine first five ingredients in a large plastic bag and mix. Add the roast and shake to coat. Brown the roast on all sides in cooking oil in a Dutch oven. Add the rest of the flour mixture, the soup and the coffee and stir until smooth and bubbly. Cover and bake for 1 to 1½ hours. Add the vegetables and return to oven. Bake for another 1 to 1½ hours, until meat and vegetables are tender.