Ingredients: Venison tongue Chopped onion Mayonnaise Boil tongue in water to cover until tender, about 1 hour. Cool tongue and run through meat grinder. Add chopped onion to taste, and enough mayonnaise to make it spread easily. E.B. Flener Cromwell, … Continued
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Ingredients: 1/2 cup crushed juniper berries 1/4 cup crushed peppercorns 2 venison tenderloins, 1 to 1 1/2 lbs 2 T. olive oil 1 1/2 cups good red wine 2 cups sliced mushrooms such as portobello, chanterelle, morels etc. Flour blended … Continued
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Ingredients: 1 lb. venison backstrap, cut into 4 filets approx. 2 inches thick 2/3 cup plus 2 T. balsamic vinegar, divided 2 T. olive oil, divided 1 cup heavy cream 1/2 tsp. crumbled dried tarragon 2 tsp. multicolored peppercorns Moisten … Continued
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Ingredients: 2 lbs. deer liver, sliced 1/2 inch thick Milk 8 slices bacon 1/2 cup flour 1 tsp. salt 1/2 tsp. pepper 1 stick butter or margarine (8 T.) Soak liver slices in milk overnight in refrigerator. Drain and pat … Continued
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Ingredients: 1 side of deer ribs (3 to 4 lbs.) LR Barbecue Rub: 1/4 cup paprika 2 tsp. onion powder 2 tsp. black pepper 2 tsp. white pepper 2 tsp. salt 1 tsp. ground cayenne pepper 1/2 tsp. garlic powder … Continued
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