Archive for December, 2008
Venison Slow Cooker Bar-b-que
- 1 1/2 lbs. venison stew meat
- 1 chopped onion
- 1 chopped green pepper
- 3 oz. can tomato paste
- 1/4 cup brown sugar
- 1/2 cup vinegar
- 1/2 tsp. salt
- 1/2 tsp. chili powder
- 1 tsp. worcestershire sauce
- 1/2 tsp. dry mustard
Put stew meat in cooker. Sprinkle with onion and green pepper. Mix together remaining ingredients and pour over meat. Cook 7-8 hours on medium heat in slow cooker. Stir with whisk before serving on buns.
Venison Meatballs Recipe
- 2 lbs. ground venison
- 1/2 lb venison or pork sausage
- 1 1/2 cup bread crumbs
- 1 pkg. dry onion soup mix
- 1 egg
- 2/3 cup sour cream
- 1/2 cup flour
- 1 tsp. paprika
- 1 can cream of chicken soup
- 1 small can mushrooms
- 3/4 cup sour cream
- 1/4 cup water
Mix first 6 ingredients and press in 8 x 12 pan. Cut into 48 pieces. Form into balls and roll in 1/2 cup flour and 1 tsp. paprika. Brown. Place in crock pot on low. Cover with mixture of 1 can cream of chicken soup, 1 small can mushrooms, 3/4 cup sour cream and 1/4 cup water. Simmer on low 6-8 hours.
Venison Roast Recipe
- 3 lb. venison roast
- 2 Tbsp. bacon grease or shortening
- 1 cup catsup
- 1 medium onion
- salt and pepper
- 8 medium potatoes
- 3 carrots
Sear roast in fat until brown on all sides. Place in a deep roasting pan. Pour catsup on top of roast. Season with salt and pepper to taste. Roast uncovered for 1 1/2 hours in 325 degree oven. Add vegetables, cover and continue roasting for 1 1/2 hours. Serves 8.
