Venison Swiss Steak for Two

Ingredients: 2 T. flour 3/4 tsp. salt, divided 1/4 tsp. pepper 3/4 lb. boneless venison steak, about 1/2 inch thick 1 T. vegetable oil 1 (8-oz.) can stewed tomatoes 1 medium green bell pepper, sliced 1 medium onion, sliced In … Continued

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Hunter’s Booya

Ingredients: 6 lbs. venison 4 wild ducks, cut into halves 2 lbs. cubed pork 2 1/2 lbs. soup bones 4 large onions, sliced 2 cups fresh parsley sprigs 1/2 cup dry lima beans 1/2 cup dry split peas 1/4 cup … Continued

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Venison Tongue Sandwich Spread

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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Kenny’s Juniper Berry Tenderloin

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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Venison Liver & Bacon

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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