Foods Recipes

3 Tablespoons butter

1 Teaspoon garlic, powder

1/2 Cup A-1 Sauce

3 Tablespoons Worcestershire Sauce

2 1/2 Pounds Venison Steaks

Melt butter in saucepan over low heat; add garlic powder, A-1 sauce, & Worcestershire sauce; mix well. Bring to boil, then remove from heat. Place steaks on broiler pan. Brush on sauce, then broil 5 minutes; turn & brush sauce on other side. Broil for 5 minutes or to desired doneness. Use sauce generously.

5 lb Venison, cut in large chunks

6 Whole onion, quartered

10 Whole jalapeno chile pepper,

-cut in half 4 Whole green bell pepper,

-large sliced

1/2 c Soy sauce

1/2 c Cooking oil

1 tb Sugar

1 ts Ground ginger

1 ts Dry mustard

1 tb Garlic powder

1/2 ts Cayenne pepper, ground

Marinate meat for at least 4 hours.

Alternately place vegtables and meat on Ka-Bob skewers. Marinate in sauce above. Cook on open grill over hot coals turning often until done. Note: Make sure to have enough! I sometimes add slices of jalapenos for a extra kick...

3 c Ground venison cooked

1 sm Onion

1 ts Shortening

1 cn Beef gravy

1/2 c Diced cooked carrots

1/2 c Diced lightly cooked celery

1/2 c Peas

3 c Mashed potatoes

1 ts Chili pepper (opt.)

Slightly brown onion in shortening and then add gravy, venison, carrots, celery and peas. Let simmer for 2 min. and then pour into a 2-qt casserole dish. Spread mashed potatoes on top. Bake at 450F

for about 25 min or until lightly browned.

1 lb Ground venison

6 c Unbleached flour

1 1/2 c Buttermilk

4 tb Butter or margarine

4 tb Honey

1/2 ts Salt

1 Package of yeast

1/4 c Warm water

3 c Grated cheese

1 sm Onion, chopped

2 cn Pizza sauce

Chives (optional) Oregano Garlic powder Pepper Thyme First, measure flour into large bowl. In a separate container combine buttermilk, butter, honey and salt. Heat the buttermilk mixture to lukewarm. Dissolve yeast in warm water. Add yeast and milk mixture to flour and combine to make a firm dough. Turn dough out and kneed for about 6 minutes, or until it is smooth and elastic. Put the dough in a greased bowl, cover and let rise until double in bulk, about 1 hour. While dough is rising, prepare the toppings. Grate plenty of cheese. Chop some onions and some wild chive if you have some handy. Fry venison, crumbling it as you fry. When dough has risen, punch it down, divide it in half, and roll out the two parts to fit your baking sheets. The dough should be about 1/4-inch thick. Let the rolled out dough rise for about 15 minutes. Spread a generous amount of pizza sauce on the dough. Sprinkle on plenty of oregano, garlic powder, pepper and a little thyme. Top with grated cheese and the crumbled venison. Bake at 350F for 20 to 30 minutes.

6 1/4 inch thick slices of venison loin (backstrap) or more, depending upon the appetite of those you are serving Several cloves of garlic, peeled and cut in half 3 tablespoons of whole black pepper corns, coarsely crushed 3 tablespoons of butter and 2 tablespoons of olive oil

Score the steaks all over with a sharp knife. Rub each steak, on both sides, with a cut garlic clove. Press the cracked black peppercorns into one side of each steak.

In a large cast iron skillet (use 2 to get the cooking done more quickly), melt the butter and olive oil. You may not need to use all the butter and oil mix in each skillet. Use your judgment.

When the mix of oil and butter is hot, add the steaks. Fry them on each side, about 3 minutes in all.

Serve them with the cooking butter, which should not have burned, by pouring the butter over the steaks.