Ingredients for the rouladen:

8-Thin slices of outside or inside round appoximately 1/4″ thick x 3″ x 5″ from deer, elk, moose ect. cut with the grain (If you ask your butcher he/she will do it, or lightly freeze your meat to achieve the thin slices)

1/2 cup-dijon mustard

-MAGI,a seasoning liquid avaliable at most grocery stores(important!!)

2 lrge-pickles (quarterd lenthwise)

4-bacon slices cut in half

1-sliced onions

1 cup-flour

cracked pepper/salt

1/2 cup olive oil

Lay out venison on countertop, shake a healthy amount of MAGI from bottle onto each piece of meat then generously spread dijon mustard on the top side of the meat. Add 1/4 pickle, 1/2 slice baccon, some sliced onion all to one end and salt pepper to liking.

Now roll the “stuffing” in the meat, pick or tie the meat rolls.

Heat olive oil med/high in a frying pan and brown flour dusted meat rolls.

Remove from pan and place into a caseroll dish deep enough to cover meat rolls with a gravy made from the frying pan renderings, then bake at 350 for 1-2hours untill rouladen flakes apart with a fork.

Submitted by SHACK

Frontier Jerky

1 tsp salt
1/4 tsp fresh ground pepper
1 tsp garlic powder
2 tbsp Worcestershire sauce
2 tbsp liquid smoke
1/2 tsp tabasco sauce
1 lb lean meat thinly sliced(3/16 to 1/4 inch thick)

In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a glass, stoneware, plastic, or stainless steel container, spooning liquid mixture over each layer. Cover tightly. Marinate minimum 12 hours in the fridge, stirring occasionally and keeping the mixture tightly covered. I use a dehydrator to dry it, but you could use a smoker from here too. Yields 1/4 lb of jerky. I usually triple this up and get near 1 lb of jerky per drying session with 5 trays on the dehydrator. Stuff doesn’t last long though…kids salivate like rabid dogs while it is drying…if you try it, let me know what you think.

Submitted by gunasauras

Tried this tonight, and it turned out great!

1 venison heart, cleaned and cut in 1/2″ cubes
seasoned flour (I used 1 tbsp of “Montreal Steak Spice in 1/2 cup of flour)
3- 4 tbsp bacon drippings
6 large, fresh mushrooms (sliced thin)
1 can chicken stock
1 large onion, cut in chunks
2 or 3 tsp parsley flakes
1/2 cup dry red wine
garlic powder or chopped garlic to taste
1 1/2 cups egg noodles

Dredge meat in flour and brown in skillet in bacon drippings. Dump everything else in and simmer for 1 hour.
Add egg noodles, and simmer until noodles are cooked. ( keep a close eye here, the noodles absorb a lot of liquid. If needed, add a bit of water to keep everything from burning to the bottom of the pan)

Pour a glass of the leftover wine, grab a chunk of nice , crusty french bread , and enjoy!

Submitted by Sniper58

I am not sure if this ever being posted or not but anyways, here’s one my favorite recipe for eating vension. First: cut the about 1/4lbs to 1/2lbs of franks or the tenderloins into thin slices.

Marinated the vension with Soy sauce, salt, and tablespoon of oil for about 1/2hr. ( you can added black pepper if you want)

Cut your favorite vegetable e.g Green Cabbage, Sui Choy, Green or Red pepper, Baby Bok Choy into thin slices.

Perheat the Wok or large Frying pan and added about about 2 table spoon of oil and then put vension in until it turns brown but not quite over cook.

Lifted the meat out. Put the vegetables into the wok and added about 1/4 cup of water and some salt. Cover the wok with lid. Pre-cook until almost ready. Now pour the meat back into the wok and stir fried or mixed it up with veggies cook for about 5min.

Its very simple dish. Enjoy.

Submitted by Farmboy

1\4 cup oil
1\2 cup honey
1\4 cup red wine vinegar optional
3\4 cup soya sauce
1 tbsp fresh grated ginger
1 clove garlic crushed

Combine and put in dish in fridge for the day. cook at 350 for 45 to 50 min and baste with honey half way through.

Submitted by Rowdy

chopped garlic
hot sauce
vegetable oil
sea salt
pepper
lemon or lime juice
paprika
soy sauce
water

add cilantro or opther herbs if wanted.

Marinate for a few hours or overnight

PROVIDED BY GATEHOUSE AT HUNTSHOOT.COM

1 lb ground venison
1/2 medium onion
cooking oil
6 black olives, chopped
salt
pepper
2 cans enchilada sauce
1 dozen corn tortillas
1/2 lb sharp cheddar cheese, grated
4 green onions, chopped

Place venison and onion in skillet and saute in oil until meat is browned and onion cooked through. Stir in olives and salt and pepper to taste. Heat enchilada sauce in large round pan. Dip each tortilla in the hot sauce, remove almost at once and place on flat surface. Spoon 1 tablespoon of meat mixture on tortilla, roll up, and place in greased 9×13 baking dish. Repeat with all tortillas and make single layer in dish, top with cheese and green onions. Bake 15-20 minutes at 375 degrees F.

Fry 6 slices of bacon (crisp) in dutch oven. Remove bacon and leave grease in oven. Pierce roast and insert slivers of garlic in holes. Coat roast with Kitchen Bouquet(spices), salt and pepper. Flour roast. Heat bacon grease and sear roast on all sides until very brown. Set aside roast. Heat 1 can cream of mushroom soup (golden), 1/2 can water. Heat, add medium diced onion, salt and pepper, and crushed red pepper, and color slightly with Kitchen Bouquet (not too black). Remove from oven. Put rack in dutch oven. Place roast on rack. Pour soup mix over roast. Cut onion rings, separate, and place on top of roast with tooth picks. Sprinkle crushed bacon strips on roast. Drain one large (16 oz.) jar of mushrooms and put on roast. Cook very slowly for about 3 hours (or until done). Mix should bubble every few seconds.

1 lb. cubed venison
1 med. onion, chopped
1/8 cup butter
1 carrot
1/8 tsp. thyme
Flour
1 celery stalk
1 cup burgundy wine

Brown venison in butter. Add seasonings, celery, onion, carrots, and enough water to cover meat. Cook until tender; thicken sauce with flour and add wine. Good with white or wild rice.

Neck or backbone broken in chunks, fat removed
2 cups venison broth
2 tsp. salt
1/2 tsp. black pepper
1 beef bouillon cube
1 cup all purpose flour
1/3 cup vegetable shortening
1/2 tsp. salt
4 tsp. ice water
2 carrots cooked and diced
1/2 cup canned peas
1/2 cup canned corn
2 med. potatoes cooked and diced
1/4 cup all purpose flour
1/2 cup melted butter or margarine
1/2 cup milk
1 rib celery, chopped

Place venison, water, celery, salt, pepper, and bouillon cube in pot; cover and boil. Reduce heat and simmer for 2 hours. Remove bones from pot, let cook, pick meat, and dice. Strain broth and set aside. Sift 1 cup flour with 1/2 tsp. salt in a bowl. Add shortening and work with hands until flour and shortening have blended. Add water and mix quickly.

Place dough on plate; cover with wax paper and refrigerate 15 minutes. Then roll out dough to make top crust for the pot pit. When finished preparing dough, melt 1/2 cup butter in a saucepan. Add 1/4 cup flour and stir until paste becomes almond colored. Stir in venison broth; add milk AFTER sauce thickens. Add vegetables, folding in gently, and put in casserole dish. Cover with pastry, brush with melted butter and bake at 425 degrees until crust is lightly browned.

3 lbs. boneless venison
2 large onions, chopped
Flour
2 large garlic cloves, finely chopped
Salt and pepper
3 tbsp. bacon fat
1/2 tsp. fresh tarragon, chopped (or 1/4 tsp.dried tarragon)
2 cups beef stock

Cut meat into 1 1/4″ cubes. Dust with flour, salt, and pepper. Brown meat on all sides in bacon fat over medium heat; add onions and remaining ingredients. Cover; simmer approximately 1 1/2 hrs. or until tender.

3 lbs. boned meat
1/8 tbsp. seasoned salt
2 tbsp. liquid smoke
2 tbsp. popcorn salt
3 tbsp. water
3/4 tbsp. seasoned pepper

Slice meat into 1/4″ thick strips about 5″ long. Remove all fat. Combine liquid smoke, water, and seasonings. Brush on strips and place (layer on layer) in a large bowl. Put a weighted plate on top of bowl and let stand in place overnight. Remove meat and dry it. Place strips across oven racks - edges may touch; don’t overlap. Allow room for air to circulate. Racks should be no closer than 4″ from top and bottom heat sources. Dry meat in oven for about 11 hours at 150 degrees. Remove and cool completely. Store in an air-tight container.

2 lbs. venison steak
Salt and pepper
Flour
2 tbsp. butter
1/2 cup sour cream
Worcestershire sauce
Celery Salt
Bay leaf

Cut venison into individual cutlets and roll in well seasoned flour. Melt butter in heavy skillet and brown cutlets on both sides over medium heat. When nicely browned, pour sour cream over cutlets and season with salt and pepper, Worcestershire, celery salt, and bay leaf. Cover skillet and cook about an hour over low heat until tender. Serves 6-8.

1 lb. round steak
1 tsp. salt
1/4 cup flour
1 tbsp. fat
1/2 cup water

Salt meat and roll in flour. Brown in fat in a large skillet. Add water; cover and simmer until the meat is tender. Several tablespoons of sweet wine may be added with the water to give a distinctive flavor. Use the drippings for gravy.

3/4 tsp. salt
1 cup salad oil
1/4 tsp. black pepper
1/3 cup vinegar
1 large onion, chopped
1/4 tsp. garlic salt (or to taste)
1 crushed red pepper (to taste)
1 tsp. oregano

Cut meat into cubes and mix remaining ingredients together. Marinate meat in mixture in closed container 2-3 days in refrigerator. Stir several times daily. Quick fry or grill. Great for sandwiches or shish kebabs. Serve with red wine sauce, salad dressing, or the spiedie dressing below.

SPIEDIE DRESSING

1 1/2 cups sugar
1 tsp. salt
3/4 cup ketchup
1 tsp. paprika
1 cup cooking oil
1 small onion
1/2 cup vinegar

Mix ingredients and refrigerate. Makes a good salad dressing.

2 lbs. ground venison
1/4 tsp. black pepper
1 tbsp. salt
1 lb. ground pork (80% lean)
1/2 cup chili sauce
1 cup milk
2 cups cracker crumbs
1 egg
1 med. onion
1/8 tsp. crushed red pepper
1/4 tsp. oregano (optional)

Mix all ingredients except 1/4 cup of the chili sauce. Place in a loaf pan and cover with remaining 1/4 cup chili sauce. Bake at 350 degrees for 1 hour.

1/8 lb. sausage mild
1 lb. ground venison
Salt and pepper
1 egg
1 small onion
1 tbsp. bacon grease
1/8 tsp. thyme
1/8 tsp. oregano
1 small clove garlic, finely chopped
1/8 tsp. ground ginger
1/8 cup sweet cider

Mix sausage and ground venison. Combine with remaining ingredients exceptr cider. Brown until almost done. Add cider and finish cooking.

2 med. onions, chopped, sauteed
Salt and pepper to taste
2 med. green peppers, chopped, sauteed
3 tsp. garlic powder
3 lbs. venison stew meat and browned ground venison
1/2 tsp. oregano
1 tsp. ground red pepper
5 tsp. chili powder
1 1/2 tsp. paprika
Dash of Lea & Perrins
4 (16 oz.) cans tomatoes or equivalent
1 (18 oz.) can tomato paste
1 (32 oz.) bottle ketchup
1 (28 oz.) can pinto beans
1 (42 oz.) can red kidney beans

Mix all ingredients and add as much of your favorite liquid hot sauce as you and your doctor see fit. Cover; simmer over low heat 3 hrs. Best refrigerated 1+ days after cooking and reheated prior to serving. Serve with grated cheese and/or chopped onions.