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Frugal Maniac: Posted on Tuesday, January 3, 2017 9:53 PM
Venison Camp Hash Ingredients: 4 c Shredded Hash Brown,Dried 1 lg Pot With A Lid 2 pk Onion Soup Mix 1 lg Spoon 1 1/2 lb Ground Venison
6 c Water Preparation: In aDutch oventop brown the meat in the bottom of the pan. Break up the meat as it
cooks assuring that all the pink (raw) meat is cooked. Add the water and
soup mix stirring to mix. Heat to boiling and simmer a few minutes. Add
the dry potatoes and stir to mix. Cover theDutch ovenand move to the edge of
the fire for about 10 minutes to allow the potatoes to swell up with
the water. |
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Frugal Maniac: Posted on Monday, January 2, 2017 6:36 PM
Slow Cooker Venison Fajitas
Ingredients: 1 1/2 pounds Venison flank steak 1 cup chopped onion 1 green sweet pepper, cut into 1/2 inch pieces
1 jalapeno pepper, chopped
1 Tbsp. cilantro
2 garlic cloves, minced (or 1/4 tsp. garlic powder)
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. salt
1 can (8oz) chopped tomatoes
12 8inch flour tortillas
Toppings: sour cream, guacamole, shredded cheddar cheese and salsa.
Preparation: Cut flank steak into 6 portions. In any sizeslow cookercombine meat, onion, green pepper, jalapeno pepper, cilantro, garlic,
chili powder, cumin, coriander and salt. |
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Frugal Maniac: Posted on Tuesday, October 18, 2016 7:41 PM
 Sweet N Sour Venison
Ingredients:
1 c catsup 1 c brown sugar 1/2 c vinegar 1/2 c water 2 or 3 bay leaves 1 dash of salt and pepper 1 sliced onion 2 to 4 lbs. of venison
Preparation:
Combine all ingredients except onion and mix . Pour over meat
adding onion and cook covered at 350 degrees until meat is tender and
sauce has thickened.
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Frugal Maniac: Posted on Thursday, October 15, 2015 10:19 AM
 Quick Jerky
Ingredients: 6 lbs. Lean meat
2 qt Water 2 c Salt
1 c Vinegar 2 tbs. Pepper Liquid Smoke A-1 Sauce
Preparation:
Cut meat as thin as possible. Remove all fat. Boil meat in mixture of the first four ingredients for approximately 6 minutes. Roll moisture from the meat. Put on a cookie sheet in middle of the oven for 1 1/2 to 2 hours at 200 degrees F. Leave oven door cracked to let moisture out. When you remove from the oven coat with Liquid Smoke and A-1 Sauce. Store in airtight jar.
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Frugal Maniac: Posted on Wednesday, October 14, 2015 7:16 AM
 Deer Heart NKidney Stew
Ingredients:
1 heart N kidneys from deer 1 small onion, minced 1 15oz. can mushroom soup 1 c wine, red 4 c water 1 tbs butter or margarine salt & pepper to taste 1helping noodles, rice, saffron rice
Preparation: Boil heart and kidneys in lightly salted water keep covered
until tender. Cool and slice into bite-sized pieces. Sauté onion in butter
until transparent. Add remaining ingredients, including 1 cup of the water
meat is boiled in (broth). Allow to simmer for about 15 minutes more. |
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Frugal Maniac: Posted on Wednesday, September 9, 2015 7:54 AM
 Tough Steak
Ingredients:1 round steak, 1.5-2 in. 6 tbs flour 1 can mushroom soup 1 salt & pepper to taste 2 tbs frying fat
Preparation:
If you kill a big buck and know he will not be as tender as a spike buck, cut a round steak about 2 inches thick, drown in flour, let
stand for an hour and then reflour the wet spots. Sear on both sides in a
hot,lightly-greased skillet or black iron pot. Now pour the can
of soup directly onto the center of the steak, then add enough hot
water to cover the meat. Cover the pot or skillet, cook in a moderate (375)
oven for about 2 hours or until tender. |
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Frugal Maniac: Posted on Wednesday, August 26, 2015 10:02 AM
 Boiled Deer Tongue
Ingredients: 1 ea. deer tongue 1 tbs salt 4 ea. peppers, whole 3 ea. bay leaves 2 ea. cloves, whole
Preparation: Use ingredients above for one deer tongue, and add equal amounts for each additional tongue you are cooking. Wash the tongue(s) well and cover with
water in a pot. Add spices and salt and simmer covered until tender.
Remove from the water and peel off the outer covering, which is a modified
'skin' of sensory cells. Serve hot or cold. You may spice it up to suit yourself during cooking. |
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Frugal Maniac: Posted on Sunday, November 9, 2014 8:27 PM
 Venison Roll-Ups Ingredients: 2 lb roundsteak(elk or deer) Preparation: |
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Frugal Maniac: Posted on Wednesday, October 8, 2014 8:45 AM
 Barbecued Venison RibsIngredients: 2 1/2 c water 3 c ketchup 1 tbs. white vinegar 1/4 c lemon juice 1/2 c Worcestershire sauce 1/2 c maple syrup 1/2 c brown sugar 2 md onions, diced 2 tbs. chili powder 1/2 tbs. salt 6 lb. venison ribs with some loin meat attached Freshly ground black pepper to taste Preparation: Preheat oven to 325 degrees. In large bowl, combine all ingredients except ribs and pepper. Blend well. Sprinkle ribs with pepper and additional salt. |
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Frugal Maniac: Posted on Thursday, September 4, 2014 8:52 AM
1 lbs. Venison/Beet Roast Preparation: Cut the roast into strips the size that you want. Marinate a minimum of 1 hour better over night. Usetoothpicksthrough the end of the pieces of meat and hang them off of your upper oven rack. Place a piece ofaluminum foilon the bottom rack to catch drippings. Bake inoven150 to 170, overnight for 10 - 12 hours. |
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