 |
Venison; kabobs 1/4 c Cranberry juice 1/4 c Olive oil 1/4 ts Fresh garlic 1/4 ts Onion salt 1/4 ts C...
| Continue Reading... |
 |
3 c Ground venison cooked 1 sm Onion 1 ts Shortening 1 cn Beef gravy 1/2 c Diced cooked carrots 1/2 ...
| Continue Reading... |
 |
1 lb Caribou Jerky 2 tb Brown sugar 2 oz Raisins 2 oz Cranberries 5 oz Suet Run the dry jerky throug...
| Continue Reading... |
 |
3 lb Venison Roast Cloves of Garlic Salt Pepper 1 lg Onion, sliced 1 lg Green pepper, sliced 1 sm Ca...
| Continue Reading... |
 |
1 lb Ground venison 3 oz Pork fat back, ground Salt Freshly ground pepper Because venison has so lit...
| Continue Reading... |
 |
5 lb Venison, cut in large chunks 6 Whole onion, quartered 10 Whole jalapeno chile pepper, -cut in h...
| Continue Reading... |
 |
1 venison tongue, about 2 pounds 1 small onion, chopped 4 cloves, whole 2 small bay leaves 1 Tablesp...
| Continue Reading... |
 |
4 lb Venison roast(elk,moose,deer 2 tb Flour 2 Cloves garlic (minced) 2 tb Brown sugar 1 ts Prepared...
| Continue Reading... |
 |
12 oz Venison filet 1 sm Tin anchovy filets 4 tb Olive oil SERVE------------------------------- Oliv...
| Continue Reading... |
 |
12 Venison medallions (3 oz ea) 2 c Roasted pecans 1/2 c Bread crumbs 2 tb Essence 2/3 c Creole must...
| Continue Reading... |
 |
1 cn Condensed consomme' 2 c Cider vinegar 8 c Red wine 1 1/2 ts Ground black pepper 2 tb Salt 2 Bay...
| Continue Reading... |
 |
6 ea Fillets, 8 oz each 1 ea Onion, large, thinly sliced 1 ea Lemon, large, sliced thin 1/8 t Thyme ...
| Continue Reading... |
 |
1/2 c Flour 1/2 ts Salt 1/4 ts Pepper 2-3 lbs domestic or 2 wild Rabbits cut up 1 lg Onion 6 Slices ...
| Continue Reading... |
 |
1 pound venison steak -- 1/4 inch thick salt and pepper 1 egg 2 teaspoons water 1/2 cup grated parme...
| Continue Reading... |
 |
4 ea Salmon steaks, large 3 T Butter, melted 3 T Peanut or olive oil 2 T Lemon juice 2 T Garlic, min...
| Continue Reading... |
 |
4 lb Caribou roast MARINADE: 1/2 c Vinegar 2 cl Garlic; minced 2 tb Salt 2 tb Flour 2 tb Oil 2 cl Ga...
| Continue Reading... |
 |
4 Pounds Boneless Venison Loin --Marinade-- 3/4 Cup Olive Or Walnut Oil 1/3 Cup Dry White Wine 2 Tab...
| Continue Reading... |
 |
6 1/4 inch thick slices of venison loin (backstrap) or more, depending upon the appetite of those yo...
| Continue Reading... |
 |
1 lb Ground venison 6 c Unbleached flour 1 1/2 c Buttermilk 4 tb Butter or margarine 4 tb Honey 1/2 ...
| Continue Reading... |
 |
3 Tablespoons butter 1 Teaspoon garlic, powder 1/2 Cup A-1 Sauce 3 Tablespoons Worcestershire Sauce ...
| Continue Reading... |
 |
4 lb Venison, Cut Suitable For Boiling 1 Large Turnip,Sliced 3 Carrots,sliced 3 Onions,Sliced 2 ts P...
| Continue Reading... |
 |
1 x Fillets cut in small pieces 1 x Olive oil 1 x Lemon juice 1 ea Eggplant, 1/4" slices 1 x Flour 1...
| Continue Reading... |
 |
3/4 lb VENISON, ground 1/4 lb SAUSAGE, ground 1 EGG 2 tb PARSLEY, chopped 1 tb BUTTER, softened 1 tb...
| Continue Reading... |
 |
3 lbs venison steak 1/6 lb butter 4 med onions 2 cloves garlic 1 tsp marjoram 1 c diced tomatoes 1 c...
| Continue Reading... |
 |
2 sm Venison steaks 1 tb Butter Dash of fennel Garlic salt Basil White cooking wine Melt butter in f...
| Continue Reading... |