1/2 c Flour, for dredging

1/2 ts Salt, for dredging

1 ts Dry mustard

1/2 ts Black pepper, for dredging

1 tb Bacon grease

1 sl Bacon, fry crisp & crumble

1 cn Stewed tomatoes

1 md Onion, chopped fine

1 lg Carrot, chopped fine

12 oz Beer, dark beer is best

1 tb Worcestershire sauce

1/2 ts Marjoram, or thyme

2 c Beef bouillon

1 tb Brown sugar

Salt & pepper to taste

Dredge your meat pieces in salted and peppered flour with the dry mustard sprinkled over it and brown pieces in bacon grease. Put in covered casserole or crock pot and cover with a mixture of all the other ingredients. Add enough liquid (stock or water) to make sure pieces will be under. Bake covered at 300 degrees F. for 2 1/2-3 hrs until meat is tender. Take off cover and bake until sauce is good and thick.

Recipe by: Outdoors Recipe Page (modified)

2 fl Cider

4 fl Good stock

6 oz Cap mushrooms

1 bn Chives

Garlic

Juniper

Unsalted butter

4 fl Soured cream or Greek yogurt

Cut the meat into strips about the size of your thumb – if possible. Some of the trimmings may, of course, be slightly ragged, triangular or cubed but this is the size and shape to aim for. Dust with coarsely ground black pepper and 3 to 4 crushed juniper berries, moisten with the cider, cover and leave to marinate for 24 hours. Crush a garlic clove, mix it with the soured cream or yoghurt and leave it to infuse in a cool place for 24 hours. Carefully drain and dry the venison, reserving the marinade. Slice the mushrooms thickly and saute them in a little very hot butter. Remove and keep hot. Then saute the venison briefly, searing it nicely but keeping it succulent and pink within – 2 minutes is plenty. Then let the venison rest in a low oven where it will go on cooking a little without toughening. Start making the sauce straight away or wait for several minutes if you want the meat to lose its pinkness. To make the sauce, let the marinade liquid and the stock bubble away in the frying pan until reduced to just 2 or 3 spoonfuls. Blend in any juices that the venison has exuded and bubble again briefly. Then beat in the garlic-flavoured soured cream, away from the heat. Return the pan to a low flame to warm the sauce. Season well, scatter with chopped chives and serve on very hot plates. Source: Philippa Davenport in “Country Living” (British), November 1988.

1 tb Butter

Dash of fennel Garlic salt Basil White cooking wine Melt butter in frying pan over medium heat. Put steaks in pan and add fennel, garlic salt and basil. Cook for 5 to 10 minutes or until done to your liking.

–Cut “Osso Buco” Style, 2 Inches Thick All-Purpose Flour For Dredging Kosher Salt Freshly Ground Black Pepper 3 Tablespoons Olive Oil

4 Cups Yellow Onions — sliced

4 Tablespoons Garlic — chopped

2 c Celery — diced

2 c Carrots — diced

3 c Plum Tomatoes — diced

5 c Rich Venison Or Chicken Stock

2 1/2 c Dry Red Wine

2/3 c Nicoise Or Kalamata Olives* — whole

2 tsp Fennel Seed

1 tbsp Fresh Oregano <> — minced

1 tsp Dried Oregano

1 1/2 tsp Fresh Thyme <> — minced

1 tsp Dried Thyme

1 tsp Serrano Chile <> — seeded and minced

1/2 tsp Red Chile Flakes

–Garnish– Fresh Herb Sprigs –Lemon Zest Mix–(Gremolata): 2 tsp Lemon Zest — grated

2 tsp Garlic — minced

2 tbsp Fresh Parsley — minced

Preheat the oven to 350=B0F=20 Dredge the venison shanks in flour and shake off excess. Season with salt and pepper. In a deep flameproof casserole or Dutch oven, heat 2 tablespoons of the oil and brown the shanks on all sides. Remove the shanks, wipe the casserole clean and add the remaining 1 tablespoon oil along with the onions, garlic, celery, and carrots. Saute until lightly browned. Add the tomatoes, stock, wine, olives and seasonings. Return the shanks to the casserole, scooping some of the vegetable mixture on top of them.

Cover the casserole and bake for 2 hours. Uncover and cook 30 minutes more or until the venison is very tender. Remove the shanks and set aside.

Strain the braising liquid and reserve the vegetables. Degrease the braising liquid and return it to the casserole. Over high heat, cook the liquid until reduced to a light sauce consistency. Return the meat and vegetables to the casserole and heat through. Adjust seasoning with salt and pepper.

In a small bowl, combine the ingredients for the gremolata.

Serve the venison shanks in wide-rimmed soup bowls and ladle the hot braising liquid around. Sprinkle with the gremolata and garnish with herb sprigs.

Source: 1996, TV FOOD NETWORK

Or 4 steaks

2 Bay leaves

1/4 c Red wine vinegar

2 c Claret wine

1 Salt to taste

3 1/2 T Olive oil

2 cn Cream of mushroom soup(8oz)

1 1/2 c Water

1 Clove garlic minced

2 Medium onions chopped

1 1/2 t Worcestershire sauce

Mix the wine vinegar, water, salt, & 1/2 tspn of the worcestershire sauce. Pour this over the venison, cover, & refrigerate overnight or 8+ hours. Cover the bottom of a pan with the olive oil and heat over a medium heat. Add the garlic & onions. Saute until onions are clear. Meanwhile rub meat with salt, the cay- enne flakes, & worcestershire sauce. Place the venison into the pan and add the 2 cans of cream of mushroom soup. Cover and place in a preheated 325 degree F oven. Cook for 1/2 hour then add the wine & the Bay leaves. Cook for 2 more hours being sure to baste the meat every 20-30 minutes. When 10 minutes of cooking time is left, remove the cover and allow to brown!

2 c Roasted pecans

1/2 c Bread crumbs

2 tb Essence

2/3 c Creole mustard

Olive oil for sauteing

6 Whole sweet potatoes; roasted, skin left on, warm

1/4 c Heavy cream

1/4 c Bourbon

2 tb Butter

Salt and pepper

Fried sweet potato nests

2 tb Chives; chopped

2 tb Brunoise red peppers

2 tb Brunoise yellow peppers

For the venison: In a food processor, pulse the pecans until they are coarse and are still textured. (Do not puree the pecans because the crust will be too wet) Add the bread crumbs and Essence. Season each medallion with salt and pepper. Rub each medallion with the Creole mustard, coating each side completely. Crust each medallion with the pecan crust. (Every inch of the medallion needs to be crusted completely).

For the mash: The potatoes should be roasted for 40 minutes at 425 degrees. Remove skin from the roasted sweet potatoes and place in a sauce pot. Over low heat, partially mash the sweet potatoes. Add the cream, bourbon and butter, continue to mash until all the ingredients are incorporated and the potatoes are smooth but with small lumps. Season with salt and pepper. To finish the venison: In a sauce pan, heat the olive oil. When the oil is smoking hot, add the venison. Saute for 3 minutes for medium rare on each side.

Source: Essence of Emeril, #EE2298

1/2 ts Salt

1/4 ts Pepper

2-3 lbs domestic or 2 wild Rabbits cut up

1 lg Onion

6 Slices of bacon

2 md Carrots

2 md Garlic cloves, crushed

1 Bay leaf

1 1/4 c Water

3/4 c Dry red wine

1 tb Packed brown sugar

1/2 ts Salt

1/2 ts Dried rosemary leaves

1/2 ts Paprika

1 tb Cornstarch

2 tb Cold water

Mix flour, 1/2 ts salt and pepper. Coat rabbit with flour mixture. Cook bacon to crisp; drain and crumble. Put 2 tb bacon fat in dutch oven and cook rabbit in hot fat over medium heat turning occasionally, until brown. Add onions, carrots, garlic, bacon and bay leaf. Mix 1/4 c water, the wine, brown sugar. 1/2 ts salt, the rosemary and paprika; pour over rabbit. Heat to boiling and reduce heat. Cover and simmer until rabbit is tender; about 1 to 1 1/2 hrs. Remove bay leaf. Remove rabbit and vegetables, keep warm. Mix cornstarch and 2 tb cold water and stir into liquid in th3e dutch oven. Heat to boiling, stirring constantly. Boil and stir one minute. Pour sauce over vegetables and rabbit. 380 calories per serving.

2 tb Flour

2 Cloves garlic (minced)

2 tb Brown sugar

1 ts Prepared mustard

1 tb Worcestershire sauce

1/4 c Vinegar or lemon juice

1 lg Onion (sliced)

1 cn Tomatoes (14 oz can)

MARINADE
1/2 c Vinegar

2 Cloves garlic (minced)

1 tb Salt

1/2 c Red wine

Cold water to cover meat

Let the meat stand at room temperature for 8 hours then marinade the venison over night in the refrigerator. This opens the pores of the meat when at room temp and when cooling will draw in the marinade. Season with salt, roll in flour and brown in hot skillet. Place in crock-pot cooker and add remaining ingredients. Cover and cook on low 10 to 12 hours.

MARINADE: Mix ingredients together in a bowl just large enough to cover venison with water. No need to stir this marinade. Use for “red” meats or game birds.

1 lb Cubed suet

3 tb Salt

1 tb Black pepper

1 ts Red or cayenne pepper

1 ts Paprika

1 ts Sage

2 ts Garlic powder

Sausage casings after grinding & mixing the venison & suet with the seasonings, fry a small patty to check for taste. If it’s too mild, add small amount of red pepper until proper taste is reached; if it’s too hot, add more venison. Stuff in casings & smoke 28 to 30 hours.

I have made a Thanksgiving goose every year for at least 15 years. I have steadily gained on making the perfect bird but I finally found the greatest recipe ever in Cook’s Magazine. The divine part of this approach to cooking the goose is that it employs some of the eastern method of drying the skin which is used in Peking Duck. The skin simply drops all its fat and leaves a crispy, dry, delectable skin that folks fight over! No more rubbery, yucky goose skin full of fat! A frozen goose is perfectly adequate. Have thawed 24 to 48 hours before the meal (48 is better.)

Prick the goose well all over, especially on the breast and on the upper legs, holding the skewer almost paralel with the bird so as to avoid piercing the flesh. Fill a very large pot 2/3 full of water (pot should be large enough to almost accomodate the bird) and bring to a boil. Using rubber gloves submerge bird (neck side down) for 1 minute (till goose bumps arise.) Repeat the process (this time with the tail side down.) Drain the goose, breast side up on a rack in a large roasting pan and set in the refrigerator, naked, to dry the skin for 24 to 48 hours. When you are ready to roast the bird, on the big day. Make your favorite stuffing. I made one in “94″ that seemed to be well liked. The night before Thanksgiving I cooked 1 1/2 cups (raw) wild rice in about 5 cups of water. Drained and chilled overnight. In the morning I added soaked, cut up dry shitake mushrooms along with their soaking water with an egg beaten into it. A tablespoon of poultry seasoning, a sauteed onion, plenty of salt and freshly ground pepper. Now you salt and pepper the bird insdie and out, liberally. Preheat the oven to 325 degrees while you are stuffing and sewing up the bird. Place it in the oven in a roaster and on a rack on it’s breast. For a 12 1/3 lb. goose I needed a full 5 hours but this is quite a large bird. Just close the oven and let it stay, undisturbed for 1 1/2 hours. After this time, take it out of the oven. Use a baster to draw out the fat that has accumulated in the bottom of the pan (schmaltz lovers, send up a cheer) You can strain this fat through a coffee filter, putting the schmaltz in small bottles which keep very well in the freezer for up to a year.) Turn the bird over on its back before you put it back in the oven. put it back in for another hour before you start checking for doneness. The recipe gave the best advice on checking for doneness, at this point, that I have ever seen. With a piece of terry rag, squeeze the upper drumstick (not thigh) lightly. If it feels kind of squishy, like roast beef, it’s done. Every bird is different so you must judge when it is done. When meat is done (be patient, it may take a while), raise the heat to 400 degrees. Remove roaster from the oven and transfer bird (rack and all) to a jelly roll pan. Put it back in the oven for 15 minutes to further crisp and brown the bird. Take it out and let it sit, uncovered for a half an hour. Regarding the roaster, after you remove the bird to a jelly roll pan and put that in the oven, remove the fat from the roaster and put it over 2 burners adding about 2/3 cup of dry sherry and deglaze the pan with a wooden spoon. combine these drippings with your giblet broth either to make a gravy or to use later for goose carcass, slow cooker broth. There is more on the subject, if you wish to know more check out the Nov-Dec. issue of Cook’s Magazine on pp. 6-8