Venison Recepies

Roast Venison

Yield: 6 servings

• 4 lb Venison roast elk,moose,or deer
• 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)
• 2 tb Salt
• Cold water to cover meat

Marinade the venison over night in the refrigerator. 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 (including rabbits) or game birds

Don's Venison Chili

Yield: 6 servings

• 4 lb Boneless, cubed venison
• 3 tb Bacon grease
• 2 Onions chopped
• 2 Jalapenos seeded & chopped
• 1/2 c Chopped green Bell pepper
• 1 1/2 Cans of beer [not Lite]
• 1 oz Jack Daniels whiskey
• 1/2 ts Cayenne pepper
• 3 tb Soy sauce
• 5 tb Fresh ground cumin
• 1/2 ts Salt
• 2 tb Masa harina (corn flour or corn meal)
• 8 oz Can tomato sauce
• 2 c Stewed tomatoes
• 6 Jalapenos fresh & whole (for Garnish)

Brown meat in bacon grease. Saute the onions, the chopped jalapenos, & the Bell peppers in the bacon grease until the onions start to become transparent. Meanwhile bring the beer & whiskey to a boil and add the meat, seasonings, & the onions/peppers to the pot. Allow to boil for 5-7 minutes.
Reduce the heat to medium then add the tomatoes & tomato sauce. Stir occasionally while continuing to cook for 30 minutes. Reduce heat to simmer and cook for 1 hour.