Wild Game Recipes

Recipes for cooking your favorite wild game

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Antelope Ginger Strap
Antelope Stew
Bacon Wrapped Venison Roast
Baked Racoon w/Southern Dressing
Bear "Italiano"
Bear Lasagna
Black Bear Stew
Boar Steaks Flamed in Marmalade and Brandy
Braised Antelope
Caribou Kabobs on the Grill
Caribou Steaks
Chinese Tomato Elk
Country Fried Venison Steak
Curried Bighorn Sheep
Deer Bologna
Deer in Mushroom Sauce
Deer Meat Pie
Elegant Bear Steaks
Elk Cranberry Stew
Elk Jerky
Elk Mincemeat
Elk Stir Fry
Eye of Round Elk Roast
Elk Roasted in Foil
Fried Venison Steak w/Gravy
Grilled Deer Liver and Onions
Grilled Venison Steaks
Horseradish Venison Burger
Hunter's Style Rabbit
Italian Deer Sticks
Italian Venison Stew
Lemon Pepper Antelope
Mohawk Marinated Bear Steak
Moose Meatloaf
Moose Roast
Moose and Rabbit Pie
Moose Stroganoff
Opossum and Sweet Potatoes
Pan Seared Venison Chops w/Berries
Peppered Venison Appetizer
Philly Deer Steak Sandwiches
Poyha (Cherokee Meatloaf) - Venison
Quick-N-Easy Sheep Stew
Rabbit Almandine
Rabbit w/Creamy Wine Sauce
Roasted Bear Loin
Sheep Stew
Simply Elegant Bear Steaks and Rice
Smoked Venison Summer Sausage
Southern Fried Rabbit w/Spicy Coleslaw
Spicy Rabbit
Squirrel Stew
Squirrel w/Rice and Potatoes
Stewed Opossum
Stuffed Elk Chops
Stuffed Moose Steaks
Sweet-Sour Rabbit
Venison and Wild Mushroom Stroganoff
Venison Corn Bake
Venison Cutlets w/Apples
Venison Fajitas
Venison Moussaka
Venison Pepper Steak w/Noodles
Venison Pot Pie
Venison Pot Roast
Venison Sauerbraten
Venison Sausage Balls
Venison Taco Casserole
Venison Tenders
Venison Wellington w/Bearnaise Sauce
Wild Bear Stew
Wild Boar Chops
Whitetail Deer Jerky

Simply Elegant Bear Steak and Rice

Ingredients:
1 1/2 lbs. bear steak
1 1/2 tbsp. vegetable oil
2 large onions, cut into 1/2" slices, rings
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 (4 oz.) can sliced mushrooms
drain & reserve liquid
1/2 cup dry sherry
1 1/2 tsp. garlic salt
3 cups hot cooked rice

Directions:
Cut steak into thin strips
In a large skillet (oven-proof, if desired), brown meat in oil, using high heat
Add onions
Sauté until tender crisp
Blend soup, sherry, liquid from mushrooms, and garlic salt
Pour over steak
Add mushrooms
Reduce heat; cover and simmer 1 hour or until steak is tender
(Or cover and bake at 350 degrees)
Serve over beds of fluffy rice
Makes 6 servings

Italian Venison Stew

Ingredients:
Marinate venison in yogurt or buttermilk
Then wash thoroughly
2 lbs stew meat
12 small carrots
1 cup chopped celery
2 tbsp olive oil or bacon fat
1 diced medium onion
1 tsp Garlic powder
2 bay leaves
1 tsp salt
1 tbsp Sugar
1/2 tsp Pepper
1 cup red wine
tsp Garlic powder
1/2 tsp paprika
1 tsp oregano thyme leaves
One quarter tsp nutmeg

Directions:
Brown the cubed meat in the oil, add two cups of water, then the rest of 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

Stuffed Elk Chops

Ingredients:

6 Elk chops, cut 1 1/4" to 1 1/2 " thick
1 1/2 cups garlic croutons
1/2 cup apple, chopped
1/2 cup Cheddar cheese, shredded
2 Tbsp. dried currents
2 Tbsp. Homemade Butter, melted
2 Tbsp. orange juice
1/4 tsp. salt
1/8 tsp. cinnamon
Apple--Orange Cranberry Liqueur Sauce

Directions:
Preheat oven to 350 degrees
Cut a pocket in the side of each Elk chop
Mix together the croutons, apple, cheese and currants
In another bowl, combine melted Homemade Butter, orange juice, salt and cinnamon
Pour butter mixture over the crouton mixture and mix gently
Lightly stuff the Elk chops with the butter-crouton mixture
Place the stuffed chops in a shallow baking pan and bake uncovered for 1 hour
Cover with aluminum foil and bake for another 15 minutes
Serve with Apple--Orange Cranberry Liqueur Sauce
Serves 6

Braised Antelope

Ingredients:
Salt and pepper
Flour
3-4 lbs antelope roast
3 tbsp fat
2 cup water
1 tbsp wine vinegar

Directions:
Salt, pepper, and flour roast
Saute in hot fat until browned
Add water and vinegar
Cover and cook slowly 3 to 4 hours
Potatoes and carrots may be added last half hour of cooking, if desired
Yield: 6 servings

Elegant Bear Steak

Ingredients:
1 1/2 lbs bear steak
1 1/2 tbsp vegetable oil
2 large onions, cut into 1/2" slices, rings
1 can (10 3/4 oz) condensed cream of mushroom soup
1 (4 oz) can sliced mushrooms
drain & reserve liquid
1/2 cup dry sherry
1 1/2 tsp garlic salt
3 cups hot cooked rice

Directions:
Cut steak into thin strips
In a large skillet (oven-proof, if desired), brown meat in oil, using high heat
Add onions
Saute until tender crisp
Blend soup, sherry, liquid from mushrooms, and garlic salt
Pour over steak
Add mushrooms
Reduce heat; cover and simmer 1 hour or until steak is tender
(Or cover and bake at 350 degrees)
Serve over beds of fluffy rice
Makes 6 servings

Squirrel Stew

Ingredients:
2 squirrels
1 cup vinegar
1 onion, diced
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 season salt
leaves from 3 stalks celery
4 carrots, diced
4-12 red potatoes (depending on size)

Directions:
Wash dressed squirrel thoroughly and dice into bite size pieces
Combine vinegar, onion, salt, and pepper in deep container
Add squirrel and enough water to cover
Let stand 3 hours
Remove squirrel and place in a roasting pan, brown in 375ºF oven
Add seasoned salt, celery leaves, carrots, and potatoes
Again cover with water
Cover pan and continue cooking until tender

Squirrel w/Rice and Potatoes

Ingredients:
2 old squirrels, cut up
Fat
1 onion, chopped
1 green pepper, chopped
1/4 cup chopped celery
1 clove garlic, chopped
1 cup uncooked rice
1 green pepper, chopped
3 med. potatoes, chopped
Salt and pepper
Water

Directions:
Brown squirrels in skillet with small amount of fat
Place squirrel in pressure cooker and cook under pressure for 15 minutes to tenderize
Saute onion, green pepper, celery, and garlic in drippings in skillet; add rice, squirrel, potatoes, seasonings, and enough liquid to cook rice and potatoes
Cover; simmer slowly until tender
**Squirrel may also be used in Brunswick Stew, stuffed as for pigeons, or prepared as for braised chicken
recipe from: Recipes for Wild Game

Southern Fried Rabbit w/Spicy Coleslaw

This is an old fashioned recipe with a new fashioned side dish! Plan ahead when using this recipe; rabbit needs to marinate overnight

Ingredients:
1 whole Rabbit, cut into 8 pieces
3 cups Buttermilk
2-3cups Flour
2 tsp Paprika
2 tsp Garlic powder
Salt & Pepper
1 head Cabbage
1 peeled and shredded carrots
1/2 jar juice from Stump's Hot Olives
10-15 Stump's Hot Olives, sliced
3 tsp Mayonaise

Directions:
Place rabbit pieces in large ziploc bag (or glass pan)
Cover with buttermilk, and place in refrigerator for 24 hours
Heat frying oil in large skillet
(There should be enough oil to cover rabbit 1/2 way when placed in pan)
Mix flour, salt, pepper, paprika and garlic in bowl
Take rabbit out of marinade and dredge in flour mix
Place rabbit pieces in hot oil
Fry until golden brown on both sides, at least 2 minutes
Place rabbit pieces in oven ready pan
Bake at 350 degrees for 12-18 minutes or until interior temperature is 165 degrees
Shred 1/2 head of cabbage
Mix with shredded carrot and sliced olives
In another bowl, mix olive juice, mayoniase, salt and pepper to taste
Pour over cabbage mix
Slice a couple olives to place on top as garnish
recipe from: Executive Chef Robert L. Gamble

Moose Meatloaf

Ingredients:
1 lb Ground Moose
1 8 oz Can Tomato Sauce
1 cup oatmeal
1 egg
1/2 Med Onion chopped
1/2 Med Bellpepper chopped
2 tbsp parsley
1 tsp Salt
1 tsp Pepper
1 tsp Sugar
Pinch Rosemary sprigs

Directions:
Combine all ingredients in Mix well
Press into 9x9x2 loaf pan
Cook in 350 degree oven for 25 to 30 minutes
recipe from: Wild Game Recipes

Oppossum and Sweet Potatoes

Ingredients:
1 opossum (about 2 1/2 pounds)
2 1/2 tsp salt
Pepper to taste
Flour
1/2 cup water
4 medium sweet potatoes
2 tbsp sugar

Directions:
Clean Opposum
Trim excess fat from opossum and discard
Wash quickly inside and out with warm water; drain thoroughly
Rub salt and pepper well into the opossum inside and out
Sprinkle inside and out with flour
Lay the opossum on its back in a roasting pan
Add water, cover and bake in 350 degree F. oven until about half done (45 - 60 minutes)
peeled potatoes in half lengthwise and place in pan around opossum
Add more water if needed
Cover sliced potatoes and opossum and cook 30 more minutes
recipe from: Martin County Center

Deer Bologna

Ingredients:
3 lbs ground vension
2 lbs ground sausage
5 tsp morton tender quick cure
2 1/2 tsp mustard seeds
1 tsp hickory smoke salt
2 1/2 tsp black pepper
2 1/2 tsp garlic salt or powder

Directions:
MMix well, shape into 2 - 3 rolls and wrap in wax paper
Refrigerate for 2 days
Take paper off and put on wire rake or broiler pan and set oven to 350
Bake for 1 hour and turn over and bake for additional 1/2 hour
recipe from: Mountain Breeze

Bear "Italiano"

Ingredients:
1 1/2 cups of mushrooms
1/2 cup red bell pepper
2 tablespoons butter
1 1/2(+/-) bear meat cut into bite size pieces
1 (14 1/2 oz.) can stewed tomatoes
1 (8 oz.) can tomato sauce
1 white onion chopped
3 tablespoons Worcestershire sauce
2-4 cloves garlic or minced
1 teaspoon basil
1/4 teaspoon black pepper
1/2 teaspoon oregano
2 bay leaves
3 tablespoon Parmesan cheese
(optional) serve over hot spaghetti

Directions:
Cook mushrooms and red peppers in butter until soft
Remove from pan
Brown meat in drippings
Add all other ingredients except spaghetti
Bring to a boil; cover and reduce heat
Simmer for 2 1/2 to 3 hours
Add water as needed, you will need to add water a little more often when it gets close to being done
recipe from: Mountain Breeze

Chinese Tomato Elk

Ingredients:
1 lb flank steak (thinly sliced)
1/4-1/2 cup soy sauce
2 tbs corn starch
1/2 cup peanut oil
3-4 medium tomatoes, cut into pieces
3/4 cup chicken broth (the canned broth works well)
1 green pepper (thinly sliced)
1/4 cup dry sherry
Cooked rice

Directions:
Marinate the meat in the soy sauce & 1 tbs corn starch for at least 1/2 hour before cooking
Heat 1/4 cup oil, add steak & cook constantly stirring until just barely done
Remove steak & drippings to a bowl
Heat rest of oil, cook tomatoes, stirring gently about 1 minute
Add all but 1 tbs. broth, cook for 30 seconds
Add pepper, steak & drippings, & sherry
Dissolve 1 tbs corn starch in the 1 tbs broth, push steak & vegetables to one side of pan and add corn starch mixture
 Bring to boil, stirring constantly
Mix meat mixture thoroughly, add more soy sauce to taste
Serve over cooked rice
recipe from: BigGameHunt.net

Sweet-Sour Rabbit

Ingredients:
Rabbit (2 1/2 lbs), ready to cook
2 tbsp cooking fat or oil
1 cup pineapple juice
1/4 cup vinegar
1/2 tsp salt
1 cup pineapple pieces
1 med. green pepper, thin half slices
1 1/2 tbsp cornstarch
1/4 cup sugar
1/2 cup water
Flour, salt, and pepper

Directions:
Cut rabbit into serving pieces
Roll in mixture of flour, salt, and pepper
Heat fat or oil in a heavy pan; brown rabbit pieces on all sides over moderate heat
pineapple juice, vinegar, and salt
Cover pan; cook over low heat 40 minutes or until meat is tender
Add pineapple and green pepper; cook a few minutes longer
cornstarch and sugar and stir into water
Stir this mixture gradually into liquid in pan and cook slowly about 5 minutes
Serves 6
recipe from: Pursue the Outdoors

Moose Stroganoff

Ingredients:
1 1/2 lbs moose sirloin steak (cut in 1/2" strips)
1/2 cup flour, plus 2 tablespoons flour
1 teaspoon salt
1/2 lb mushrooms, chopped
2 small onions, chopped
1 clove garlic
3 tablespoons oil
1 tablespoon worcestershire
1 cup beef broth
1 cup sour cream 

Directions:
Batter meat in 1/4 cup flour and salt
Saute garlic, onions and mushrooms in oil for 5 minutes or untill onions are transparent
Add meat and brown both sides
Remove meat, mushrooms and onions from pan
Add remaining flour to drippings in pan
Add Worcestershire and broth
Cook until thickened
Add sour cream and heat until gravy simmers
Add cooked moose and vegetables and heat though

Serve over noodles or rice
recipe from: Executive Chef Robert L. Gamble of the Janesville Country Club

Venison Sausage Balls

Ingredients:
1 pound sharp cheese, grated
1 pound hot venison sausage
3 cups biscuit mix
2 Tbs water

Directions:
Crumble and fry sausage
Mix all ingredients together in a bowl
Roll into balls with hands
Bake at 350 degrees for 20 minutes or until brown

These can be made early in the week and are delicious cooked just 15 minutes, then reheated
They also freeze well by cooking partially-10 minutes or so-and then freezing
Later, thaw them and reheat about 10 minutes or so

Grandma's Squirrel Pot Pie

Ingredients:
1 cup Bisquick (Original Recipe)
1 cup of milk
2 cans cream of mushroom soup
1 can sliced mushrooms (drained)
1 one pound bag frozen mixed vegetables (thawed and warmed on stove top)
2 large eggs
3 guttted/skinned/boiled/de-boned large gray squirrels cut into chunks
1 teaspoon pepper
2 teaspoons salt

Directions:
Pre-heat oven to 400 degrees
Mix eggs, bisquick and milk with a fork til blended well and set aside
Mix soups, meat and vegetables in ungreased 9 inch baking pan
Pour blended batter on top til covered completely
Cook 45 minutes or until crust is golden brown

Quick-N-Easy Sheep Stew

Ingredients:
2lbs sheep meat, cubed to 1 inch
1 whole onion, quartered
1 16oz bag frozen lima beans
1 16oz bag frozen cut beans
1/2lb carrots, sliced
2 potatoes, quartered
1 medium red bell pepper
1/2 teaspoon pepper
2 tablespoon bacon drippings
salt to taste

Directions:
In a fry pan, brown sheep in bacon drippings
In a large kettle add contents of fry pan, potatoes, onion, carrots, red pepper, salt, and pepper
Cover with water and simmer for 30 minutes
Add lima beans and cut beans, simmer for another 30 minutes
Adjust consistency with flour or water, serve
Serve with macaroni & cheese, toasted French bread, and a green salad

Country Fried Venison Steak

Ingredients:
1/2 cup all-purpose flour
1/2 teaspoon salt or to taste
Freshly-ground black pepper
2 pounds boneless deer, antelope, elk, or moose backstrap steak (cut into four individual portions), about 1/2-inch thick
1/3 cup vegetable oil*
Milk Gravy (recipe follows)

* You can substitute bacon grease

Directions:
Preheat oven to 150 degrees F
Remove any fat on the steaks
In a shallow pan or plate, sift together flour, salt, and pepper; dredge the steaks and coat both sides
In a large frying pan over medium-high heat, add vegetable oil and heat until a drop of water sizzles
Add coated steak pieces, in batches, and sear the steaks 4 to 5 minutes per side or until golden brown, moving them with tongs a little so they don't stick to the bottom (add additional vegetable oil if needed)
Use a meat thermometer to test for doneness
NOTE: Do not overcook as wild game meat has a tendency to become less tender very quickly if overcooked or cooked at too high a temperature
For best grilling results, cook steaks according to a cooking or meat thermometer
Remove steaks from frying pan 5 degrees before your steak reaches the desired doneness
et steaks rest 5 to 10 minutes before serving
During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute
When steaks are cooked, remove from pan and keep cooked steaks warm in preheated oven
Pour off all but 2 tablespoons of the cooking oil
Put the frying pan back over the heat and make the Milk Gravy

Milk Gravy:
2 tablespoons pan drippings
1 tablespoon all-purpose flour
2 cups milk, heavy cream or evaporated milk, room temperature
Salt and freshly-ground black pepper

Directions:
In the same frying pan with 2 tablespoons pan drippings, over medium heat, sprinkle flour over the oil and blend with a wooden spoon or whisk until smooth
or stirring constantly, slowly pour in milk, cream or evaporated milk; continue stirring, scraping loose browned bits from the bottom and sides of skillet, until the gravy begins to boil and thicken
Season with salt and pepper to taste
Reduce heat to low and simmer, stirring occasionally, 5 to 8 minutes or until gravy is thickened to the desired consistency and the flour has lost its raw, pasty taste
Remove from pan and serve hot with the venison steaks

Poyha (Cherokee Meatloaf) - Venison

Ingredients:
1/2 cup cornmeal
1/2 cup water
1 lb. ground venison
1 tbsp fat
1 medium can whole kernel corn
1 small chopped onion
1 tsp salt
2 eggs

Directions:
Mix cornmeal and water in bowl
Brown venison in fat; add corn and onion; cook additional 10 minutes
Add salt, egg, and cornmeal mixture
Stir well and cook 15 minutes
Place in greased loaf pan and bake 35-40 minutes at 350 degrees

Wild Bear Stew

Ingredients:
2 lbs bear meat, cubed to 1 inch
2 Tablespoons flour
1 Tablespoon Worcestershire sauce
1 teaspoon soy sauce
1 tablespoon olive oil
1/2 teaspoon season salt
5 celery stalks, sliced
1 lb carrots, sliced
5 large potatoes, peeled & sliced in chunks
1 onion, sliced
1 can tomato soup condensed

Directions:
Lightly season meat with salt and pepper, coat with flour
Heat olive oil in a skillet brown meat on bothe sides
Place the meat in a Dutch oven and cover with water
Add season salt and bring to a boil, cover and simmer for two hours
Add vegetables and more water if needed, simmer for one hour
Add Worcestershire sauce, soy sauce, soup, salt, and pepper, simmer for 15 minutes
Remove heat and let it sit for 30 minutes
Ready to serve
Recipe submitted by:  Executive Chef Robert L. Gamble of the Janesville Country Club

Rabbit Almandine

Ingredients:
1 dressed rabbit cut in pieces
1/3 cup flour
1/4 cup oil
1 1/2 tsp salt
1 tsp pepper
1 cup chicken stock
1/2 tsp rosemary
1 tsp lemon rind
1 med. onion, cut into rings
1/4 cup water
1/2 cup sour cream
Water
1/4 cup toasted slivered almonds

Directions:
Coat rabbit pieces with flour (reserve remaining flour)
Brown in heavy hot skillet, sprinkle with salt and pepper
Pour chicken stock with rosemary, lemon rind, and onion over rabbit
Simmer 45 minutes
Remove rabbit pieces to warmed platter
Combine reserved flour with water and stir into broth until sauce is thick
Stir in sour cream and almonds; pour over rabbit

Antelope Stew

Ingredients:
2 lbs meat cut into 1-inch cubes
1/2 c flour
2 tbsp oil
1 bay leaf
1 1/2 tbsp Worcestershire sauce
1 med chopped onion
1 c beef bouillon
1/4 tsp pepper
2 tsp sugar
1 tsp salt
5 carrots, peeled, sliced and quartered
1 c sliced celery
3 med potatoes, peeled and cut into eighths
4 c water

Directions:
Coat meat with flour; set excess flour aside
In large skillet heat oil
Add meat and brown
In crockpot or slow cooker, combine browned beef, bay leaf, Worcestershire sauce, chopped onion, bouillon, pepper, salt, sugar and vegetables
Pour water over all
Cover and cook on low 8-10 hours
Turn control to HIGH
Thicken with flour left over from coating dissolved in a small amount of water
Cover and cook on HIGH 25-30 minutes or until slightly thickened

Deer in Mushroom Sauce

Ingredients:
1 to 2 lbs deer meat
1 can cream of mushroom soup
1 cup sliced, canned, mushrooms
1 package brown gravy mix
1 cup water
1-2 Tablespoons of DeJon mustard
pepper to taste

Directions:
Mix
Place in 9x13 pan, cover with foil, cook at 375 degrees until tender

Sheep Stew

Ingredients:
2lbs sheep meat, cubed to 1 inch
1 whole onion, quartered
1 16oz bag frozen lima beans
1 16oz bag frozen cut beans
1/2lb carrots, sliced
2 potatoes, quartered
1 medium red bell pepper
1/2 teaspoon pepper
2 tablespoon bacon drippings
salt to taste

Directions:
In a fry pan, brown sheep in bacon drippings
In a large kettle add contents of fry pan, potatoes, onion, carrots, red pepper, salt, and pepper
Cover with water and simmer for 30 minutes
Add lima beans and cut beans, simmer for another 30 minutes
Adjust consistency with flour or water, serve

Venison Sauerbraten

Ingredients:
1 3-4 lb venison chuck roast
2 Sliced onions
2 Bay leaves
12 Peppercorns
12 Juniper berries (if desired)
6 Whole cloves
1 1/2 c Red wine vinegar
1 c Boiling water
2 tsp Salt
2 Tbs Extra Virgin Olive Oil
12 Gingersnaps, crushed (3/4c)
2 ts Sugar

Directions:
Place venison roast in a glass or earthenware bowl or baking dish with onions, bay leaves, peppercorns, berries, cloves, vinegar, boiling water, and salt
Cover tightly and refrigerate, turning venison twice a day for at least 3 days
Don't pierce the meat when turning
Remove venison from marinade and reserve the marinade
Cook venison in the olive oil in a large pot until brown on all sides
Add the marinade mixture
Heat to boiling; reduce heat
Cover and simmer until venison is tender, 3 to 3 1/2 hrs
Remove venison and onions from skillet and keep warm
Strain and measure liquid in skillet
Add enough water to liquid to measure 2 1/2 cups
Pour liquid into skillet
Cover and simmer 10 minutes
Stir gingersnaps and sugar into liquid
Maybe a dash of Kitchen Bouquet
Cover and simmer 3 minutes
Serve venison with onions and gravy
We serve this with Spaetzle or noodles and some good crispy dill pickles
The traditional vegetable, is of course red cabbage (rote kohl)

Antelope Ginger Straps

Ingredients:
2lb. Shoulder straps, cut 1/2" wide and 3" long
12 Gingersnaps
1/4 cup Olive oil
1 can Onion soup, condensed
2/3 cup Water
1/3 cup Cider Vinegar
Salt and pepper to taste

Directions:
Finely crush the ginger snaps and place them in a bag
Add antelope to the bag and shake to coat evenly
Heat the olive oil in a skillet and brown antelope on both sides
Add onion soup, water, and vinegar
Bring to a boil, reduce heat, cover, and simmer for 30 minutes
Add the rest of the crushed gingersnaps from the bag and simmer a couple of minutes
Serves 4

Caribou Kabobs on Grill

Ingredients:
1-1/2 lb caribou steak, cut into cubes
2 cups pineapple chunks
1 cup green pepper chunks
1/4 cup homemade soy sauce
1/4 cup homemade brown sugar, packed
2-4 garlic cloves, minced
1/4 cup onion, chopped
2 tsp sesame oil
1 tsp ginger
homemade hot sauce, to taste

Directions:
Drain juice from pineapple into a blender
Add soy sauce, brown sugar, garlic, onion, sesame oil, ginger and hot sauce to taste
Blend until sugar is dissolved
Place beef and pineapple pieces in a resealable bag
Pour marinade into bag and turn to coat
Refrigerate for 2 to 3 hours
Preheat grill
Thread meat and pineapple pieces and green pepper chunks alternately onto skewers
Grill for about 8 to 10 minutes or until done, turning occasionally
recipe from: misshomemade.com

Stuffed Moose Steaks

Ingredients:
4 moose steaks, sliced thin
1 cup panko breadcrumbs
1 cup chopped mushrooms
1 small onion, chopped
1 tbsp minced garlic
1 tsp fresh sage
1/2 cup diced roasted red peppers
4 slices smoked bacon, chopped
50 ml red wine
salt and pepper to taste

Directions:
Cook the bacon in a frying pan until almost crispy
In a bowl mix the remaining ingredients, except the moose steaks, red wine and seasonings, and add the bacon bits and fat to the stuffing
Deglaze the frying pan with the red wine and add it to the stuffing
Lay the moose steaks flat on your kitchen table and season them with salt, freshly ground black pepper and sage, spread the stuffing over the four steaks evenly and roll them like roulades
Tie them with butcher's twine
Arrange the four stuffed moose steaks in a baking dish, cover them with aluminum foil and bake them in a preheated oven at 350 F for 45 minutes or until the meat is tender
Uncover and bake for 10 minutes more
Remove the moose steaks from the oven and keep them warm
Make a gravy from the juice left in the baking dish by thickening it with some starch and/or table cream
Serve the gravy over the stuffed moose steaks
recipe submitted from: Finest Chef

Grilled Deer Liver and Onions

Ingredients:
1 Tablespoon flour
1/2 Teaspoon finely chopped sage
4 Thin slices of deer liver
3 Tablespoons olive oil
2 Tablespoons butter
2 Small red onions, sliced and separated into rings
2/3 Cup dry red wine
3 Tablespoons Balsamic vinegar
Pinch of sugar, salt and freshly ground black pepper to your liking

Directions:
Spread out the flour in a shallow bowl, season it with the sage and salt and pepper
Insure that the liver is well coated on both sides
Heat 2 tablespoons of oil with half of the butter in a wide heavy saucepan/frying pan until foaming
Add the onion rings and cook gently, stirring frequently for about 5 minutes or until softened but not colored
Remove with a slotted spoon and set aside
Heat the remaining oil and butter in the pan until foaming, add the liver and cook over medium heat for 2 - 3 minutes each side
Transfer to heated dinner plates and keep hot
Add the wine and vinegar to the pan then stir to mix with the pan juices and any sediment
Add the onions and sugar stir and heat through
Spoon the sauce over the liver and serve immediately

Curried Bighorn Sheep

Ingredients:
1 Tbsp peanut oil
2 Tbsp butter
4 lbs of bighorn sheep (cubed)
2 cups onion (finely chopped)
1 Tbsp wild garlic (chopped)
2 Tbsp fresh ginger
1 Tbsp curry powder
1/4 tsp cinnamon
1/2 tsp turmeric
1/2 tsp coriander
1/2 tsp cardamom
2 bay leaves
1 1/2 cups plain yogurt
1 cup chicken stock

Directions:
Heat oil
Add cubed meat and stir until brown
Add onions, garlic and ginger - keep stirring
Add herbs, powder and half the yogurt and all the chicken stock
Boil stirring frequently, for 1 hour until meat is tender
Add remainder of yogurt
Serve with hot rice
Serves 4 - 6

Venison Pepper Steak w/ Noodles

Ingredients:
2 lbs cubed venison 
2 cups salsa 
1/2 cup honey 
1 tsp garlic powder 
4 cups of noodles 
6 diced cayenne peppers 
6 diced jalapeno peppers 
1 large onion (diced 
1 1/2 cup of sliced mushrooms 
1 TB butter

Directions:
Cut 2 lbs of venison into 1 inch cubes
Brown in 12 inch skillet with butter or shortening
Add mushrooms, diced onion and garlic powder
Mix salsa, honey, cayenne and jalapeno peppers in a large bowl
Pour sauce in skillet and cook until meat is cooked, stirring occasionally noodles
Serve steak and sauce over noodles

Mohawk Marinated Bear Steak

Ingredients:
4 Bear steaks, 1 1/2" thick
2 Wild onions, sliced
1 cup vinegar
1 cup Water
1/2 cup Maple syrup
2 tb Spicebush powder
1 tb Salt
1 tb Bear fat, rendered
Salt and pepper

Directions:
Get a bear just before hibernation, as they are usually fat and rich at this time
All fat should be trimmed off the meat, which is very easy as bear meat is not marbled like beef
Marinating the meat makes it taste better and makes the meat tender and juicy
In a large pottery bowl mix the onions, Indian vinegar, water, maple syrup, spicebush powder and salt
Let stand for a couple of hours, then put in the bear steaks
Put in a cool place for about 24 hours, turning the steaks every once in a while
Remove the steaks from the marinade, let them drain and pat them dry
Heat a heavy frying pan and rub the pan with the rendered bear fat
Place the steaks in the pan and sear on both sides
Lower the heat and finish cooking, adding more fat to prevent sticking
Remove steaks from the frying pan
Add a little flour and water to thicken the gravy
Pour gravy over the individual steaks on the serving dish
Serve with potatoes

Deer Meat Pie

Ingredients:
1 pound ground venison (2 cups)
1 1/2 teaspoons salt or less
1/2 teaspoon pepper or less
1 cup drained canned tomatoes
1/2 cup grated or shredded American cheese
1 tbs chopped parsley
1 tablespoon chopped onion or more
1/2 teaspoon dried basil (optional)

Directions:
Combine ground venison, salt and pepper; spread in 9-inch pie pan, bringing meat up the sides
Cover with drained tomatoes
Sprinkle with cheese, parsley, onion and basil
Bake at 375 degrees F for 20 to 25 minutes
Pour off fat; cut into wedges and serve hot

Elk Cranberry Stew

Ingredients:
2 tbsp canola oil
2 lb elk stew meat, cut in one inch cubes or smaller
2 1/2 cups water, plus top up water
1 tsp salt
1/4 tsp black pepper, coarsely ground
1 medium size onion, chopped
3 cloves garlic, minced
1 cup dry red wine, or 1 1/2 tbsp balsamic vinegar
3 tbsp Worcestershire sauce
1 tbsp paprika
3 whole cloves
2 bay leaves
8 carrots, scraped, split and cut in thirds
4 potatoes (4 cups in volume), peeled and cut into large cubes
1 1/4 cups cranberries (fresh or frozen)
3 stalks celery, split and cut in short strips
1/2 cup rye or whole-wheat flour
4 tbsp maple syrup, or 2 ½ tbsp brown sugar (optional)

Directions:
Put canola oil in a 5 to 6 quart Dutch oven
Over medium high heat brown elk cubes
Once elk cubes are browned, add 2 1/2 cups water, salt and pepper to Dutch oven
Bring contents to a boil, reduce to simmer, cover and cook for 30 minutes
Add onion, garlic, wine (or balsamic vinegar), Worcestershire sauce, paprika, cloves and bay leaves to Dutch oven
Cover and continue to simmer for 1 hour, stirring every 20 minutes or so
Add carrots, potatoes, cranberries and celery
Top-up casserole dish with additional water to cover contents (usually another 1 1/2 to 2 1/2 cups)
Add maple syrup or brown sugar, especially if vinegar is used
Bring to a boil, then reduce to simmer
Cover and cook for another 30 to 45 minutes, or until potatoes are fork tender
Adjust seasonings—more salt, pepper, and Worcestershire sauce may be required
Using a separate bowl, make thickener by gradually stirring 1 cup water into 1/2 cup rye or whole-wheat flour
Increase heat so that stew maintains a moderate boil
Gradually blend in thickener
After a minute or two of additional cooking stew will thicken sufficiently
Remove bay leaves and serve
Re-heats well

Bear Lasagna

Sauce:
1 can whole tomato
1 can crushed tomato
1 can tomato puree
2 can tomato sauce
1 can tomato paste
1 finely chopped garlic clove
1 half small onion
1 tsp basil
Italian seasoning (thyme , oregano ,rosemary ) two table spoons
1 tsp sugar to take acid out of sauce (optional) or baking soda 
1/4 cup red wine (optional
mint leaves 
pepper (optional)
Italian grated cheese (just a pinch)
Simmer on low heat for at least 6 hours

Bear:
1 lb package sweet Bear sausage ( this is made half pork and half Bear meat )
1 lb package hot Bear sausage
1 lb package hamburger meat (you can use Bear hamburger)
(Bear sausage is a blend of pork and Bear meat seasoned and stuffed in casings)
Take meat out of casings and fry over medium heat till browned 
add chopped onion for flavoring with crushed garlic
Fry hamburger till browned
Set aside in a bowl 
In a large bowl mix 2 lbs of ricotta cheese /or cottage cheese
2 tlb spoon parsley
4 large eggs
Blend well set aside
Use no bake lasagna noodles 2 boxes 
In a large baking dish cover bottom of dish with sauce 
Then lay noodles then sprinkle the meat out over the noodles
Then spoon ricotta cheese (about 4 large spoonfuls dropped indifferent areas)
Sprinkle mozzarella shredded cheese (two packages of mozzarella )
Continue to layer (I layer one vertical then horizontal just easier to dish out )
Top off with noodles and cover with sauce ,cover with foil
Bake at 350 degree oven for 1 hour 
Feeds 8 to 10 people

Elk Mincemeat

Ingredients:
4 pounds lean chopped meat
2 pounds chopped beef suet
3 pounds brown sugar
2 cups molasses
2 quarts cider
4 pounds seeded raisins
3 pounds currants
1/2 pound citron, chopped
8 cups peeled, sliced apples
1 quart brandy
1 tablespoon cinnamon
1 tablespoon mace
1 tablespoon powdered clove
1 teaspoon each nutmeg and allspice
2 teaspoons salt

Directions:
Cook meat, suet, brown sugar, molasses, cider, raisins, currants and citron slowly, stirring occasionally, until sugar and citron melt
Add apples and cook until tender
Add remaining ingredients; heat to boiling
Pour into hot jars; seal and store
Makes 20 pints

Hunter's Style Rabbit

Ingredients:
1 rabbit
1 cup olive or vegetable oil
1 clove garlic
1 cup all-purpose flour
2 tablespoons dry mustard
1 teaspoon curry powder
1 teaspoon powdered thyme
2 teaspoons salt
1/2 teaspoon pepper
1 cup light cream

Directions:
Cut the rabbit into pieces; rub all over with olive oil, and leave in the refrigerator overnight
The next day, rub the pieces with a cut clove of garlic
Put flour in clean brown paper bag and to it add the mustard, curry powder, thyme, salt and pepper
Shake the pieces of rabbit in the bag until well coated, then fry them to a golden brown with olive or salad oil
Watch the rabbit carefully because it burns easily
Turn it over and over until golden brown and crisp
Reduce heat to simmer and pour cream over rabbit
Cover and allow to simmer for 1 hour, or until rabbit is tender
Serve on hot platter and pour cream sauce over rabbit

Stewed Opossum

Ingredients:
1 young, fat opossum
8 sweet potatoes
2 tbsp butter
1 tbsp sugar
Salt

Directions:
Be sure to wash 'possum thoroughly
Freeze overnight either outside or in a refrigerator
When ready to cook, peel the potatoes and boil them tender in lightly salted water along with the butter and sugar
At the same time, stew the 'possum tender in a tightly covered pan with a little water
Arrange the taters around the 'possum, strip with pacon, sprinkle with thyme or marjoram, or pepper, and brown in the oven
Baste often with the drippings

Venison Wellington w/Bearnaise Sauce

Ingredients:
4-5 lbs venison tenderloin
2 sheets of puff pastry
Salt, pepper and garlic power
1 egg yolk
1 tsp cream
Duxelles of mushroom
2 lbs mushrooms, chopped
1 bunch green onion, chopped
2 cloves garlic, chopped
¼ cup butter
¼ cup Madeira
¼ cup cream
salt and pepper to taste

Directions:
In a large skillet over high heat, mix duxelles of mushroom ingredients and cook until liquid has been absorbed
Cool
Season venison with salt, pepper and garlic powder
Roast on an oven rack at 450 degrees F for 15 minutes on each side
Set aside to cool
Seal the sheets of pastry with water
Place the mushroom duxelles down the middle of the pastry sheets
Place venison on top of the mushrooms, fold pastry over the venison and seal the edges with water
Glaze the pastry with a wash of 1 egg yolk and 1 tbsp cream
Put three steam vents in top of pastry by cutting 3 slits in the pastry
Bake at 400 degrees F for 30 minutes, or until the meat registers 140 degrees F and the pastry is golden brown on top
Remove from oven and let rest
Cut into serving size portions and serve with Bearnaise sauce ladled on top of slices
Additional sauce may be served at the table

Bearnaise Sauce:

Ingredients:
3 tbsp white wine vinegar
3 shallots
1 tsp tarragon
3 egg yolks
¾ cup butter, chilled and cut into small pieces
salt and pepper to taste
fresh lemon juice

Directions:
Place first four ingredients in a medium saucepan and over high heat reduce to 2 tbsp
Over low heat add egg yolks one at a time, whisking until thickened
Remove pan from heat and add the butter a bit at a time, whisking constantly and returning to heat as needed
Season with salt, pepper and fresh lemon juice to taste

Fried Venison Steak w/Gravy

Ingredients:
1 to 2 pounds of venison steak or loin
Flour
Milk
Salt
Pepper
White Sugar

Directions:
Cut venison into ½” thick steaks
Soak in milk for 2 hours in the refrigerator
Drain excess milk
Add 2 cups of flour plus 1 tablespoon of salt and 1 teaspoon of black pepper in a 1 gallon plastic food storage bag
Place venison steaks in bag and shake until the venison is completely coated in the flour mix
Remove from flour mixture
Dip the coated steaks in milk again and repeat the coating process.
Fry in canola oil until both sides of steak are golden brown.
Remove steaks and pour off excess oil from skillet
Don’t clean the skillet yet
 You need the remaining oil and brown flour pieces for the gravy

Gravy Mix:
Add ½ cup of flour plus salt and pepper to taste and ¼” teaspoon of sugar to 2 cups of cold milk
Thoroughly mix the flour mixture in the milk with a whisk
Mix until all clumps of flour are removed
Add gravy mix to skillet and heat on low
Continue stirring the mixture until it begins to gently boil
You must keep stirring or the gravy will clump
The gravy will thicken but should not have any clumps
Place steaks in a large bowl and pour gravy over them
Serve immediately—Best served hot and right off the stove

Venison Pot Roast

Ingredients:
3 to 4 lb venison roast
1/2 tsp garlic powder
1/4 tsp pepper
3 tbsp vinegar
5 or 6 slices bacon
4 potatoes (peeled and cubed)
6 to 8 carrots (scraped and chunked)
1/4 to 1 cup water

Currant Sauce:
1/2 cup butter (or margarine)
1 jar red currant jelly
1 1/2 cups cranberry juice

Directions:
Mix garlic, pepper and vinegar; rub roast
Pierce meat all over with fork
Place in roasting pan and arrange bacon slices across the meat
Bake, uncovered, at 350F for 1/2 hour
Add water as needed
At the end of cooking time, place vegetables around roast, add currant sauce
and bake 1 to 1 1/2 hours (depending on how you like your meat)

Venison Fajitas

Ingredients:
 
Marinade:
½ cup apple juice
¼ cup white vinegar
1 Tbsp seasoned salt
¼ tsp pepper
¼ tsp cayenne pepper
½ tsp brown sugar
 
1 ½ pounds venison or elk, cut into thin strips
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 medium onion, halved and julienned
2 Tbsp canola oil,
8 flour tortillas (10 inch size)
2 cups (8 ounces) shredded cheese blend
Sour cream and salsa (your taste)

Directions:
In a large zip lock plastic bag, combine marinade ingredients; Add meat
Seal bag
Turn to coat; refrigerate for 2 – 4 hours
Turn to coat meat every hour
In a large skillet, cook peppers and onion in oil until crisp-tender; remove and set aside
Remove meat from marinade; discard marinade
Put meat in same skillet; stir-fry meat for 3-5 minutes or until no longer pink
Return vegetables to pan; re heat until vegetables are heated through
Spoon mixture onto tortillas; top with cheese, sour cream and salsa
Fold in sides and enjoy

Rabbit w/Creamy Wine Sauce

Ingredients:
1 rabbit (1 1/2 to 2 lbs)
2 slices bacon
1 cup bias-sliced celery
1 med onion, sliced
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup chicken broth
1 tsp dried oregano, crushed
1/4 tsp dried marjoram, crushed
1 bay leaf
1/2 cup whipping cream
2 tbsp snipped parsley

Directions:
Cut across rabbit just below the front legs
Cut across rabit just above the back legs
Cut through backbone to halve the pieces with fron and back legs attached
You should have 5 pieces
Rinse rabbit; pat dry
In a 10-inch skillet cook the bacon until crisp and brown
Remove, drain on paper towels, reserving pan drippings in skillet
Crumble bacon and set aside
Cook rabbit in pan drippings for 10 minutes, turning after 5 minutes to brown evenly
Remove rabbit, reserving drippings
Cook celery, onion, and garlic in pan drippings until tender
Slowly add the wine, chicken broth, oregano, marjoram, and bay leaf
Bring to boiling, scraping up the bacon bits
Add the rabbit
Reduce heat; cover and simmer about 45 minutes or until rabbit is tender and easily pierced with a fork
Turn rabbit once during cooking
Transfer rabbit and vegetables to a platter and keep warm
Measure pan juices; reserve 3/4 cup and return it to skillet
Add cream
Bring to boiling and reduce heat to medium
Cook and stir about 6 minutes or until the cream thickens slightly
Pour thickened sauce over the braised rabbit
Sprinkle rabbit with the crumbled bacon and parsley

Venison Corn Bake

Ingredients:
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

Directions:
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

Bacon-Wrapped Venison Roast

Ingredients:
4 pounds venison roast
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon sugar
½ teaspoon cinnamon
½ teaspoon black pepper
¼ teaspoon ginger
¼ teaspoon cloves
6 thick slices bacon
1 cup red wine
2 tablespoons butter
2 tablespoons breadcrumbs

Directions:
Preheat oven to 350°F
In a small bowl, combine rosemary, salt, sugar, cinnamon, pepper, ginger, and cloves
Rub mixture evenly over venison roast, patting down to adhere
Wrap bacon slices evenly over roast
Place roast in a roasting pan; pour wine over
Roast 2 hours 30 minutes, until meat is very soft and internal temperature reaches 150°F
Remove roast from pan; transfer to a serving platter
Place roasting pan over medium heat on stovetop; add remaining ingredients and simmer, scraping to mix juices, until thickened
Pour over roast and serve

Pan-Seared Venison Chops W/Berries

A berry and wine reduction sauce finishes off these golden venison chops with a sweet, round touch

Ingredients:
4 (8-ounce) venison chops
Salt and pepper, to taste
2 tablespoons olive oil
½ cup diced onion
2 garlic cloves, minced
1 cup blueberries
½ cup red wine
¼ cup beef broth
2 tablespoons berry jelly
1 tablespoon butter
1 teaspoon chopped fresh rosemary

Directions:
Season Chops with salt and pepper
Heat oil in a large skillet over medium
Add chops and brown on both sides, about 7 minutes total
Transfer chops to serving platter and cover
Add onion and garlic to skillet; cook 2 minutes, stirring
Add remaining ingredients; bring to a boil over high heat, stirring to mix
Simmer until sauce thickens and berries break down, about 3 minutes, stirring
Pour sauce over chops and serve immediately

Venison Cutlets w/Apples

Similar to pork, venison pairs great with fruits, especially when stewed with wine. Port, apples, and cherries make for a lusciously fruity dinner

Ingredients:
1 (2-pound) venison loin, cut into ¼-inch thick cutlets
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
4 apples, sliced
1/3 cup Port wine
2 tablespoons unsalted butter
½ cup cherries, pitted, chopped

Directions:
Season cutlets with salt and pepper
Heat oil in a large skillet over medium
Add cutlets and cook until browned on both sides, about 8 minutes total
Remove from skillet; place on serving platter
Add apples and cook until lightly browned and softened, stirring occasionally, about 5 minutes
Remove from skillet; arrange over cutlets on platter
Place wine, butter, and cherries in skillet; bring to a boil over high heat
Reduce to a simmer and cook until thickened, about 5 minutes, stirring to prevent burning
Pour sauce over venison platter; serve immediately

Venison Pot Pie

Store-bought pastry dough makes this recipe a simple one to create, yet full of comfort and memories

Ingredients:
2 pounds venison stew meat, cut into 1-inch cubes
1 teaspoon salt
½ teaspoon black pepper
¼ cup flour
3 tablespoons butter
1 cup diced onions
1 cup diced carrots
3 cloves garlic, crushed
1 cup red wine
1 cup green peas
½ cup chicken, beef, or vegetable broth
2 Bay leaves
1 (9-inch) prepared pastry dough

Directions:
Preheat oven to 400F
Lightly grease a 9-inch deep pie dish
Season venison with salt and pepper
Roll in flour to coat
Heat butter in a large skillet over medium
Add venison and brown on all sides, stirring occasionally, about 5 minutes
Add onions, carrots, and garlic; cook until softened, stirring, about 5 minutes
Add wine, peas, broth, and Bay leaves; bring to a boil over high heat
Cover and simmer over medium-low 20 minutes
Transfer mixture to prepared pie dish
Cover with prepared pastry dough and bake 20 to 25 minutes, until top is golden and juices are bubbly

Venison and Wild Mushroom Stroganoff

Wild mushrooms bring out the earthy, nutty flavor of venison, and when cooked in this savory cream broth, they make a nourishing, warming meal

Ingredients:
2 tablespoons olive oil
1 pound venison stew meat, cut into ½-inch cubes
Salt and pepper, to taste
1 onion, chopped
½ pound assorted wild mushrooms, chopped
2 cloves garlic, crushed
1 teaspoon paprika
1 cup beef broth
½ cup sour cream
2 tablespoons unsalted butter
½ cup chopped fresh parsley
1 tablespoon fresh lemon juice
Cooked rice or noodles, for serving

Directions:
Heat oil in a medium pot over medium-high
Season venison with salt and pepper
Add to pot and brown on all sides, stirring, about 7 minutes total
Remove from pot and set aside
Add onions, mushrooms, garlic, and paprika to pot; cook until softened and lightly browned, stirring occasionally, about 5 minutes
Add reserved venison and broth to pot; bring to a boil over high heat
Lower to a low simmer and cook, covered, until venison is soft, about 30 minutes
Add remaining ingredients and stir to mix thoroughly
Serve over warm rice or noodles

Italian Deer Sticks

Ingredients:
3 pounds ground venison
2 pounds ground pork
2 tablespoons canning salt
1 1/2 teaspoons Tender Quick® Curing Mix
1 1/2 teaspoons dry oregano, crushed
1 1/2 teaspoons dry basil
1 teaspoon dry rosemary
1 teaspoon garlic powder
1 cup dry red wine

Directions:
Mix the venison and pork together thoroughly, then add the salt and Tender Quick, mixing well
Allow this to rest in the fridge for two days
Combine the dry ingredients, and add to the ground venison/pork mixture along with the wine
Again, mix thoroughly
If you use your hands for mixing, wear plastic gloves to prevent wine stains
Allow this to rest for one hour
Form the meat mixture and dehydrate until done

Smoked Venison Summer Sausage

This recipe is all deer. If you'd like the sausage to be a bit more tender and moist, replace two pounds of the venison with fatty pork trimmings, ground coarsely

Ingredients:
5 pounds deer burger
3 tablespoons Morton Tender Quick
2-1/2 teaspoons mustard seed
1-1/2 teaspoons garlic powder
1 tsp celery salt

Directions:
Mix all ingredients well and cover
Refrigerate the sausage for three days, mixing well once each day
Form into 2-1/2 inch diameter rolls, and refrigerate the rolls for 2-4 hours

Hickory Smoking Sausage
Smoke the summer sausages with hickory smoke, at 140F for two hours
Raise the smoker temperature to 160F and smoke for another two hours
Raise the temperature again, up to 175F, and smoke until the internal temperature of the sausage reaches 155F
If your smoker can't smoke that low, smoke as close to 175F as you can until the sausage hits 155F

Grilled Venison Steaks

A marinade made with Italian dressing adds great flavor to these grilled venison steaks. Whether cooked over charcoal or gas, these venison steaks will be a hit at your next barbecue.

Ingredients:
2 pounds of venison steaks, cut about 1/2 inch thick
1 bottle Italian salad dressing
1/4 cup red wine vinegar
2 tablespoons olive oil
2 tablespoons of fresh basil, chopped
1 tablespoon fresh rosemary, chopped
1 teaspoon fresh garlic, chopped
1 teaspoon salt
1/2 teaspoon black pepper

Directions:
Tenderize the steaks with a mallet, so they're about half their original thickness
Combine the salad dressing with the other ingredients, and pour over the steaks in a glass, stainless steel or plastic container
Stir the Italian dressing marinade into the steaks, making sure it contacts every surface
For the best flavor, marinate the venison steaks for 24 hours in the refrigerator before grilling
Preheat the grill to medium high, and cook the steaks over direct, medium high heat for 2 to 3 minutes on each side for medium rare to medium steaks...longer for well done
Remember that these steaks are thin, so it won't take much time to grill them