Ass Kickin' Venison Chili

Yield: 1 servings

3 lb venison cubed/course ground
3 cn kidney beans as extender
3 cn tomato sauce
2 cn tomato paste
1 lg onion
1/4 lb butter
1 lb fresh mushrooms
6 garlic wedges
1 cn stewed tomatoes (optional)
1 c barbeque sauce
1/2 c sugar-more or less to taste
1/2 c water
3 tb red pepper
6 jalapeno peppers - diced
3 tb louisiana hot sauce
4 tb worcestershire sauce
2 tb oregeno
1/2 bell pepper-finely chopped

And any other spices that look good that you have a mind to use!

Brown the venison (or other wild game) with some butter. Venison tends to
be somewhat dry, so add butter as needed. Drain well. Add to 6-8 quart
slow cooker. (A large pot on the stove will work, but overnight cooking
is preferred).

Add other ingredients, mixing well. Add only enough water
to prevent burning. Cook covered for 2 hours at boil. Reduce heat to
~200 degrees and cook until you can't keep everyone away.

Consistancy should be fairly thick. Cook uncovered if too thin.
Top with shredded cheese of choice and serve with fresh cornbread.

Freezes well if any left over.

Venison Roast

Yield: 4 servings

3 lb chunk of venison roast (or
1 roll it if its in steak
1 form)
2 c onion - cut up (2 in.
1 pieces)
2 c potato - cut up
1 c carrots - cut up
1 c fresh mushrooms - sliced
2 tb liquid smoke
3 tb (or more) worchestershire
1 sauce
3 tb (or more) soy sauce
1/2 c beef broth

Put a LARGE oven cooking bag in an oblong baking pan (so that the bag
fits inside the pan). To the bag, add the venison. Add all liquids, then
veggies around the meat. Put the 'shrooms on top of everything else, then
the spices on top of them. You want to have about 1 inch of liquid in the
bottom of the bag, so if you need more, add a little water (or white
wine!).

Seal bag. Poke several small holes in top of bag to let steam escape. Bake
at 300-325 for 3-1/2 hours. (If you chop the veggies big, they won't
overcook).

Privacy Policy

This website/blog uses third-party advertising companies to serve ads when visiting this site. These third parties may collect and use information (but not your name, address, email address, or telephone number) about your visits to this and other websites in order to provide advertisements about goods and services of interest to you. If you would like more information about this practice and to know your choices about not having this information used by these companies, you can visit Google's Advertising and Privacy page.

If you wish to opt out of Advertising companies tracking and tailoring advertisements to your surfing patterns you may do so at Network Advertising Initiative.

Google uses the Doubleclick DART cookie to serve ads across it's Adsense network and you can get further information regarding the DART cookie at Doubleclick as well as opt out options at Google's Privacy Center

Privacy

I respect your privacy and I am committed to safeguarding your privacy while online at this site venisonrecipes.blogspot.com. The following discloses how I gather and disseminate information for this Blog.

RSS Feeds and Email Updates

If a user wishes to subscribe to my RSS Feeds or Email Updates (powered by Feedburner), I ask for contact information such as name and email address. Users may opt-out of these communications at any time. Your personal information will never be sold or given to a third party. (You will never be spammed by me - ever)

Log Files and Stats

Like most blogging platforms I use log files, in this case Statcounter. This stores information such as internet protocol (IP) addresses, browser type, internet service provider (ISP), referring, exit and visited pages, platform used, date/time stamp, track user’s movement in the whole, and gather broad demographic information for aggregate use. IP addresses etc. are not linked to personally identifiable information.

Cookies

A cookie is a piece of data stored on the user’s computer tied to information about the user. This blog doesn't use cookies. However, some of my business partners use cookies on this site (for example - advertisers). I can't access or control these cookies once the advertisers have set them.

Links

This Blog contains links to other sites. Please be aware that I am not responsible for the privacy practices of these other sites. I suggest my users to be aware of this when they leave this blog and to read the privacy statements of each and every site that collects personally identifiable information. This privacy statement applies solely to information collected by this Blog.

Advertisers

I use outside ad companies to display ads on this blog. These ads may contain cookies and are collected by the advertising companies and I do not have access to this information. I work with the following advertising companies: Google Adsense, ROI Rocket, Project Payday. Please check the advertisers websites for respective privacy policies.

Contact Information

If you have any questions or concerns please contact Deron deron@pointu2.com. This privacy policy updated June 2009

Deer Stew

3 ea venison (to 4 lb)
1 flour
3 tb bacon fat
1 1/2 c hot water
1 c wine, dry red
1 ts mixed thyme, basil, marjoram
1 ts dried parsley
1 ea onion, large
1 1/2 ts salt
1/2 ts coarse red pepper
3 ea carrots, scraped/quartered
3 ea potatoes, scraped/quartered

Remove sinews and bones from deer; cut meat into bite sized pieces & roll
in flour. Brown in bacon fat, wine, herbs, onions, salt and pepper. Cover
pot and and bring to a boil.

Lower heat and simmer two hours. Add carrots & potatoes. Cover and simmer 1 hour, adding more hot water if needed. When meat is tender and vegetables done, serve hot with french bread.

Marinaded Deer Roast

8 lb deer roast (ham)
1/2 lb salt pork, cut in strips
1 c currant jelly
4 tb flour
1 tb brandy
4 c vinegar
4 c water
1 tb salt
1 tb red pepper
1 tb pepper, black
3 ea garlic clove, minced
3 ea bay leaves
1 ts cloves
1 ts allspice
1 ts thyme

Mix all ingredients after brandy into marinade. Pour over roast and soak
for at least 6-8 hours, turning several times. Before roasting punch
several holes in the roast with a sharp knife. Insert salt pork with
additional garlic, cloves.

Cook at 325-350 degrees for 20-25 minutes per pound. Baste frequently with drippings and marinade. When tender, remove meat and keep warm while making gravy. GRAVY: In the roasting pan slowly melt 1 C currant jelly with drippings and marinade.

Add flour mixed with water to thicken. When gravy is desired consistency, add 1 Tbsp brandy, stir well and serve. Suggestions: Use muscadine jelly for better tasting gravy.

Magnum Deer Chili

Yield: 1 serving

2 lb deer, or other game, ground
40 oz red kidney beans, can
46 oz v-8 juice, can
3 oz jalapeno peppers
1 tb sugar
1 tb chili powder
1 tb cumin
1 1/2 tb onion, dry, minced
1/2 tb garlic salt
1/2 tb red pepper

Brown meat in a black iron pot over medium-high heat. Drain jalapeno and
chop. Drain kidney brans, rinse with cold water and drain again. After meat
is brown, add all other ingredients and cook over medium heat for 4 hours.

Add additional cumin, chili powder and red pepper to taste. Use caution
with red pepper- it is easier to heat up with pepper than to cool off!

Deer Marinade I

2 c wine, claret or other red
2 c vinegar
1 ts worcestershire sauce
1 ea bay leaf
2 ea cloves, whole
1 salt, pinch

4 cups of either wine or vinegar may be used in place of the combination. Marinade as short as two hours or up to 48 hours, depending on how you judge the tenderness and tastiness of your game.

Save the marinade and use again or add to gravies and soups (sparingly).

Note: Hunt TROPHIES FOR THE POT (Spikes & Forkhorns).

ADJUSTMENT: 12 crushed green peppercorns and a few black.