Foods Recipes

3 pounds round steak 3/4-1" thick -- cut 3" X 4"

1/2 cup flour -- for dredging

1/2 teaspoon salt -- for dredging

1/2 teaspoon black pepper -- for dredging

1/2 cup bacon grease

1 can stewed tomatoes

1 medium onion -- chopped fine

1 large carrot -- chopped fine

1 can beer (dark beer is best!)

1 tablespoon Worcestershire sauce

1/2 teaspoon ground marjoran (or thyme)

2 cubs beef bouillon

1 tablespoon brown sugar

salt & pepper to taste

Dredge your meat pieces in salted and peppered flour with the dry mustard sprinkled over it and brown pieces in bacon grease. Put in covered casserole or crock pot and cover with a mixture of all the other ingredients. Add enough liquid(stock or water) to make sure pieces will be under. Bake covered at 300 degrees F. for 2 1/2-3 hrs until meat is tender. Take off cover and bake until sauce is good and thick.

2 Venison steaks

1 cn Cream of mushroom soup

2 Sliced onions

Salt & Pepper Several drops worcestershire Cut steaks into serving portions. Place in electric frying pan and add water to simmer meat, approximately 10 minutes on each side. Add remaining ingredients and more water if necessary during cooking time. Cook on low heat 175 - 200 degrees until tender (about one hour). Turn meat to prevent sticking. This can be adapted for stove top, slow cooker or oven cooking.

2 pounds stew meat

6 carrots

6 potatoes

2 tablespoons oil

1 teaspoon Worcestershire sauce

1 medium onion

2 bay leaves

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon pepper

1/2 teaspoon paprika

1 dash allspice

Brown the cubed meat in the oil, add two cups of water, then the rest of the ingredients. Cover and simmer 1 1/2 hours. Remove bay leaves, add carrots and potatoes, cook another 30-45 minutes or until tender. As a footnote, I've just browned the meat, then dumped everything in the "crockpot" on low. It produces a stew that tastes as tho' it already been reheated several times. IMHO, that's the best stew.

2 lb stew meat

6 carrots

6 potatoes

2 TB oil

1 ts Worcestershire sauce

1 md onion

2 bay leaves

1 ts salt

1 ts sugar

1/2 ts pepper

1/2 ts paprika

1 ds allspice

Brown the cubed meat in the oil, add two cups of water, then the rest of the ingredients. Cover and simmer 1 1/2 hours. Remove bay leaves, add carrots and potatoes, cook another 30-45 minutes or until tender. As a footnote, I've just browned the meat, then dumped everything in the "crockpot" on low. It produces a stew that tastes as tho' it already been reheated several times. IMHO, that's the best stew. Recipe By : Mrs.Ora Moore of Dillsboro, Indiana -----

2 pounds Venison Roast (Boneless)

1/2 cup White Wine

1/8 cup Worcestershire Sauce

1 cup Lentils

1 large Cucumber -- Diced

1 Jalepeno Pepper -- Diced

6 medium Bannana Peppers -- Chopped

4 small Potatoes -- Quartered

1 Box Of Fiber One

1 package Top Ramen Beef Fl. Noodles

4 Triscuit Snack Crackers

1/4 package Ranch Dip Mix (Sour Cream)

Do not skin, peel, or otherwise denude the vegetables or potatoes. Wash them briskly and then cut them up. The good stuff is in the skin, always, as the skin is what was intended to serve, protect and defend the pulp and seeds. Fill large crock pot half full of clean cold water. Add ingredients. Let cook on low heat for 12-16 hours. Season as desired during last 1 hour of cooking, adding bay, etc., as suits your individual collection of buds. This recipe may be done with any game animal, except that squirrel tends to be far too stringy for my taste. If you like hearty and thick, this stew is for you. It would also go well with beef, obviously. I do recommend a bay leaf added to the top for the last hour.