recipe

Venison in Mushroom Sauce

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
Mix
Place in 9x13 pan, cover with foil, cook at 375 degrees until tende

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Here is a Great Recipe for some INCREDIBLE Chicken and Dumplings !!

The Best Home made Chicken and dumplings I have ever had , compliments of my sister in law Rhonda Ward

Rhondas Chicken and Dumplings

Chicken Breast 1 Bag

Chicken Broth 7or 8 cans ( 8oz. cans)

Chicken Bouillon to taste

1 Large Onion

2 Stalks of Celery

2 Cloves of Garlic

Carrots fresh or frozen (approx 2 to 3 regular carrots )

Bisquick & butter

In two 2 Quart Sauce Pans, heat up chicken broth.

3 Can of broth in on sauce pan and 4-5 cans of broth in the other.

Add celery, onions, garlic and butter and Chicken Bouillon to both pans of broth.

Cook carrots in a separate pan or microwave, Drain and add at the end.

Add chicken ( Cut into Cubes ) to the sauce pan with the lesser amount of broth and simmer until tender.

Add bisquick dumplings to the other sauce pan ( Sauce pan with the most broth) .

Combine both sauce pans along with carrots and add salt and pepper and garlic powder to taste..

Country-Fried Venison

1 1/2 lb (3/4" thick) venison

1 c All-purpose flour

Salt and pepper

1/4 ts Seasoned salt

1/4 c Bacon drippings

2 cl Garlic; minced

4 c ;Water

1/3 c All-purpose flour

1 1/2 ts Bottled brown bouquet sauce

1 md Onion; thinly sliced

1/2 lb Fresh mushrooms; sliced

Hot cooked rice

Prepare venison by trimming all fat and removing connective tissues. Cut meat into serving-size pieces, and pound each piece to 1/4-inch to 1/2-inch thickness. Combine 1 cup flour, 1/4 teaspoon salt, 1/8 teaspoon pepper, and seasoned salt; dredge the venison in flour mixture.

Heat 1 tablespoon bacon drippings in a large, heavy skillet; add garlic, and saute until golden. Remove garlic, and set aside. Add remaining bacon drippings to skillet; cook venison until it is lightly browned on both sides. Remove from skillet, and set aside.

Gradually stir about 1/2 cup water into 1/3 cup flour; mix until smooth, and add the remaining water. Stir flour mixture into pan drippings; cook over medium heat, stirring constantly, until thickened. Stir in bouquet sauce, 1/2 teaspoon salt, and 1/8 teaspoon pepper.

Return venison and garlic to skillet; reduce heat. Cover and simmer 30 minutes. Add onion; cover and simmer 15 minutes. Add mushrooms; cover and simmer 15 minutes. Serve over rice. 6 servings.

Venison Roast
3 lb Chunk of venison roast (or Roll it if its in steak Form)
2 c Onion - Cut up (2 in. 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 Sauce
3 tb (or more) Soy Sauce
1/2 c Beef broth
Assorted Meat herbs (whatever you like) 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).

Venison Chili

3 T Vegetable oil

1 ea Large onion, finely choped

2 ea Large garlic, minced

1 ea Small hot green chili

1 x Pepper, minced (optional)

1 1/4 lb Venison, cut into 1/2" cubes

3/4 lb Ground venison (or pork)

28 oz Can of crushed tomatoes

3 T Red wine vinegar

3 T Ground chili powder

2 T Ground cumin

2 T Worchestershire sauce

1/2 t Cayenne pepper, plus a pinch

1 ea Large green bell pepper,

1 x Seeded and chopped

2 t Salt or to taste

1 x Freshly ground black pepper

10 oz Can of red kidney beans, dra

3 T Masa Harina (or fine cornmea

1 x Mixed with a little water

1 x Into a smooth paste for thic

Heat the oil in a very large skillet. Stir in the onion, garlic, and chile pepper. Saute over med-hi heat until the onion is just tender, about 5 minutes. Add the cubed and the ground venison and continue cooking for about four to five minutes, stirring with a wooden spoon, until the ground meat is no longer red. Add all the remaining ingredients except the beans and the masa harina (or cornmeal). Bring the mixture to a boil then reduce heat to medium and cook uncovered for 30 minutes, stirring occasionally. The stew should be fairly thick. Stir in the kidney beans and the masa harina and heat through. Taste and adjust the seasonings. Makes 6 cups.

VENISON SWISS STEAK

2 lbs venison steak

3 large onion

1 cup chopped green pepper

1 ½ cups tomatoes

pepper

flour

Roll meat in flour, then pound meat

Season with pepper

Brown both sides on low heat in frying pan

Place in roasting pan

Add remaining ingredients.

Cook covered in 350 degree oven for 2 to 2 ½ hours.

Remove meat and thicken sauce to make a gravy.