4 lb. deer roast

2 Tblsp. Worcestershire sauce

1/4 cup salt

1/4 cup brown sugar

2 cups beer

1 cup apple cider vinegar

1/3 cup lite soy sauce

1/4 cup whiskey

1/2 tsp. onion powder

4 cloves garlic (minced)

1 tsp. ginger (grated)

2 teaspoons orange peel (grated)

Trim fat from roast as you cut into slices 1/4 inch thick by 1 to 2 inches wide. Place meat in marinade, made by combining above ingredients in glass or ceramic bowl. Marinate for at least 24 to 36 hours in a cool place. Remove to wire rack and allow to air dry until glazed. (about 45 minutes). Use hickory chips soaked in water and added to coals to smoke the jerky 12 to 16 hours at 150 to 175 degrees. Enjoy and hunt safe!!!!!

name: Art Roberts
e-mail: arobe41484@aol.com

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Mike's Orange Salmon

Take Salmon filet, salt and pepper lightly and marinate in orange juice concentrate for few hours. Sprinkle lightly with brown sugar and smoke low heat for approximately 2 hrs. Remove from smoker and cover with very coarse ground pepper*. Serve Cold

*Take whole peppercorns wrap in foil and crush.

name: Mike Mallay
e-mail: mrmx@swbell.net

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Fried Rabbit

1 rabbit

garlic to taste

1 hot pepper

Clean and cut rabbit into pieces. Boil in water with pepper and garlic. After boiling rabbit drain. Dip rabbit into beaten egg. Roll in flour and deep fry. Taste like chicken.

name: Paul Young

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Simple Beer Batter Fish

1 cup Flour

1 tsp. Baking Powder

1 Egg

Salt and Pepper to taste

1 Can flat beer

Mix ingredients together and add enough beer as to make a not-to-thick batter. Dip fish and fry until golden.

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Smoked Fish Dip

1 lb. Smoked fish (trout, whitefish or salmon)

1/2 cup Real May (do not use Miracle Whip)

1/4 cup Sweet Pickle relish

1 small onion (chopped fine)

1 Tbs. Lemon juice

Debone smoked fish and break into small pieces. Add remaining ingredients and mix well. Refrigerate at least 1 hour before serving. Best if let to refrigerate overnight.

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Venison Casserole

2 lb. Ground venison, beef or any wild game

8-10 slices of bacon

2 cans of tomato soup (un-diluted)

2 cans of whole kernel corn

1 Med. Onion (chopped)

1 Tsp. Garlic Powder or crushed Garlic (optional)

1 pkg. Chili seasoning

2 boxes of Jiffy cornbread mix

In a large skillet cook bacon, remove bacon and drain on paper towel, save drippings. Brown hamburger and onions in drippings. Add the 2 cans of tomato soup, and chili seasoning. Let simmer for about ten minutes. After simmering, layer the hamburger in a 9x14 baking dish. Then layer in the 2 cans of corn. Then layer in the bacon strips. Or crush bacon and spread on top of corn. Mix corn bread batter (little runny), and spread on top of other ingredients. Bake @ 350 degree oven until corn bread mix is golden brown.

e-mail: EWoodsii@aol.com

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Deer Roll Ups

Backstrap or other tender venison cut, cut into strips about 2-3" wide and 4" long

Bacon

Italian dressing

Canned Jalapeno Peppers (hot) or fresh pablano peppers (milder) cut into thin strips

Jack cheese cut into 1/2" x 1/2" slices

Toothpicks

Pound back strap strips to about 1/4 " thick. Marinate back strap over night in Italian salad dressing. Lay out one strip of bacon. Place one back strap strip on bacon. Place one pepper strip on back strap. Place cheese inside pepper strip. Roll tightly and secure with toothpick. Cool over coals until bacon is done.

Notes: Original recipe call for jalapeno peppers, but I substitute pablano which is hot but not over powering and lets the other tastes come through. This recipe originally was used with wild duck breast strips.

e-mail: firstfish@linknet.net

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Venison Stew

1 backstrap

1 med. onion

3 med. potatoes

5 carrots

2 cans cream of mushroom soup

1 crock pot

Slice backstrap into chunks. Cut up carrots, onion and potatoes. Add two cans of cream of mushroom soup plus two cans of water and add all ingredients to crock pot, mix, turn on medium and cook for eight hours. Stir occasionally

name: Allen Matthews

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Pheasant with Wild Rice

2 Pheasants (may be cut in halves)

3 cups water (salt to taste)

1/2 can each of:

Cream of Mushroom

Cream of Chicken

Cream of Celery (undiluted)

3-4 Tblsp. Cornstarch

1 box Uncle Ben's Long Grain & Wild Rice (cook as directed on box)

Soak Pheasants for several hours before cooking. Put Pheasants in large heavy pot on top of stove. Add water and salt and bring to a hard boil, then skim. Reduce heat and cook slowly until fork tender. Lift bird from pot & cool. You may need to strain broth if bone fragments are present. Return broth to pot. Add cornstarch (dissolved in cold water) to broth. Add soups to the broth. Pull meat from bones & put back in broth and simmer about 30 minutes. Cook rice. Arrange meat in center of platter and spoon rice around meat. Pour broth over meat and rice. Serve warm.

name: Holly

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Picante Duck

1 duck

Cut cross-wise into one fourth inch strips. marinate overnight in Hot Picante sauce (Pace). Drain, pat dry, dredge in flour. Pan fry briefly - make sure they are rare. Great stuff.

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Salmon Patties

1 pint canned salmon

1/2 cup green pepper, diced fine

1/2 cup onion, diced fine

2 Tbsp. butter

15 to 20 crushed saltines

1 egg

Salt

Pepper

Saute green pepper and onion with the butter until onion is clear. Mix salmon, saltines, egg and onion mixture in a bowl util thoroughly combined. Add salt and pepper to taste. Form into 1/2 inch thick patties. Fry until brown on each side.
Name: Rhonda

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Garlic Duck

Ducks of Choice

2 strips bacon per duck

1 apple per duck

sliced garlic

Tony Chachere's Seasoning

Use a knife to make small insertions into the duck inserting the garlic. Wrap the duck in bacon and season to flavor. Bake covered at 450 for 45 minutes then uncover and cook another 20 minutes.
Name: Scott Gurney

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To Die for Smoked Salmon Dip

1 small onion, finely chopped

2 cloves of garlic, minced

1 container of sour cream (large or small)

1 8 oz. package cream cheese

1 pint to 1 quart of smoked salmon

Mix together sour cream and onion/garlic till smooth. Flake smoked salmon into Cuisinart or Oster blender, till finely flaked. In large bowl, mix together the two (salmon and cream cheese/sour cream) till smooth. Chill for an hour, serve on crackers or chips!
Name: Kara Steele, Ketchikan, Alaska

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Pheasant Stew

Roast pheasant. When done peel off meat, put in can of mushroom soup, cook in pot for a while in oven until done
Name: Jason Riis, Pierre SD

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Polish Pheasant Sandwich

4 Large Pieces of pheasant, cook

2 Pieces of Bread

1 TBSP Polish Mustard

1 Slice American Cheese

Spread the approximate amount of polish mustard on bread. Place Pheasant on bread. Now place the american cheese on top of the pheasant slices and put in microwave for 30 seconds. This recipe works great with cold leftover pheasant.
Name: Kevan Yalowitz

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Back Strap/Tenderloin in Red Wine Sauce

1 Backstrap/2 Tenderloin

1/2 Cup Red Wine

1/2 Cup Water

1 Onion

1 Bell Pepper

16 oz. Mushrooms

Flour

1 Cup Butter (about)

1 to 1 1/2 cups uncooked rice

Start rice when you begin cooking, everything should be ready at the same time. Marinate meat in your favorite marinade for 4 to 24 hours. Cut meat into 1/2 inch cubes, flour, brown on high with butter in a large cast iron skillet or large pot (needs to be large enough for all contents), and set aside. Cut up all vegetables and brown (almost burn'em)in remaining butter. Add wine, water, and meat. Cook until it starts to thicken (Note: add a little cornstarch mix with COLD water to help thicken if needed). Serve over rice, serves 2 to 4 people. NOTE: Add garlic, ginger, or other spices to suite your taste.
Name: Brad Mason

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Havoc Maker Jerky

2-3 lbs. of venison or beef with fat trimmed away

1 cup Soy Sauce

1 cup Worcestershire Sauce

2 oz. liquid smoke flavor

1 Tblsp. garlic powder

1 pkg. of Havoc Maker Hot Sauce Mix

1 large mixing bowl

food dryer or over set to warm.

Prepare marinade mixture: Add Soy Sauce, Worcestershire Sauce, smoke flavoring, ground garlic to a large mixing bowl and stir. Cut meat into strips approximately 1/4 inch or less thick. Remove as much fat as possible. Place strips in the marinade and stir. Cover bowl and store in the refrigerator for 24 hr.

The next day

Pour contents of Havoc Maker Hot Sauce Mix on a cutting board and blend mix thoroughly to assure even consistency. Separate about 1/4 of the mix and spread it thinly on the cutting board. Reserve the remaining dry mix for hot sauce as described on the package, or save for more batches of jerky. Sandwich the meat strips between two thick layers of paper towels and press to remove excess marinade. You might have to repeat this again with another batch of paper towels. Once the strips have been pressed, dredge in the hot sauce mix. Dredge one side for HOT, and both sides for SUPER HOT. Place in a food dryer or warm oven until strips are thoroughly dry, usually 3-4 hours. Havoc Maker Hot Sauce and other products can be found at http://www.tpeaks.com/
Name: Ernest Nerie

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Venison Tidbits

2 venison backstraps

2 cups all-purpose flour

2 Tbsp. granulated garlic

Salt & Pepper to taste

Heat the bacon drippings in a deep fryer until hot. Combine all dry ingredients in a brown paper bag and shake well to mix. Slice backstraps into 1.5" wide strips. Place venison strips in bag and shake to cover well with the dry ingredients. Deep fry the floured strips until slightly darker than golden brown. Serve on a platter with your favorite beer, but remember, Drinking and Hunting don't mix!
Name: Randall Cobb

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Smothered Fried Venison

3 lbs venison slices

1 cup flour

1 medium onion

5 Tblsp Crisco shortening

1/2 cup Sherry Cooking Wine

1 pack Peppercorn Gravy Mix

Salt & Pepper

Garlic Pepper

In a cast iron cooking pot with a lid melt shortening over medium heat. Season meat with salt, pepper and Garlic pepper and anything else you like to season your meat with. Mix Peppercorn Gravy Mix with flour. Then flour meat and cook until lightly brown (don't overcook). Set aside fried meat on paper towels to absorb excess grease. Saute chopped onion in grease that is left in pan. Now pour off all grease except for about 2 Tablespoons. Turn heat on high and add 5 or 6 Tablespoons of flour. Stir flour in pan with fork vigorously until flour is brown. Now with heat on high stir in 2 cups of water or enough water to make desired gravy consistency, (I like 90 weight gravy). It is now time to turn heat down to low and add cooking wine, salt and pepper to taste. Place all meat back in the pan and place covered in oven on 250 degrees. Take a break and come back in 30 or an hour, Loosen your belt and say the blessing.
Name: Fred Milikin

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Venison Meatloaf

1 lb Ground Venison

1 8 oz Can Tomato Sauce

1 cup Italian Bread Crumbs

1 egg

1/2 Med Onion chopped

1/2 Med Bellpepper chopped

2 Tblsp parsley

1 Tblsp Worchestershire sauce

1 tsp Salt

pinch Rosemary sprigs

Combine all ingredients in Mix well. Press into 9x9x2 loaf pan. Cook in 350 degree oven for 25 to 30 minutes. Great served with Mashed potato's.
Name: Nancy

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Honey-Garlic Pheasant

Split Pheasant and place cavity down in shallow pan. Drizzle honey over outside of Pheasant halves and then sprinkle on Garlic Salt or fresh crushed garlic. Cover and roast in oven for 30 minutes at 350-375. Uncover and continue to roast for 10 more minutes watching closely so as not to become overdone. Serve over wild rice or with oven roasted potatoes.
Name: William Bowser

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Fried Deer Steak

5 venison steaks cut 1-inch thick--backstrap & tenderloin are the best

2 eggs

3/4 cup buttermilk

1 cup all-purpose flour

salt & pepper

seasoned salt

1/4 cup canola oil

Beat eggs and mix with buttermilk. Set aside. Mix all-purpose flour, salt, pepper, and seasoned salt. Dip steaks into buttermilk/egg mixture and then dredge them on both sides in the flour mixture. Fry for 7-10 minutes on medium-high heat until golden brown or desired doneness. Great with A-1 Steak Sauce!

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Venison Wok Stir Fry

One large Chinese Wok skillet

2 cups small strips of venison

2 tblsp. canola or olive oil

1 large clove garlic, crushed

1 cup chopped green peppers

2 cups sliced mushrooms

1 cup diced onion

1 cup cubed potatoes

1 cup corn kernels (frozen work well)

1/3 cup worchestershire sauce

1/3 cup red wine vinegar

salt & pepper

crushed oregano leaves

Heat oil in wok until very hot. Add crushed garlic clove and let sizzle a minute or so. Add venison strips and saute for a few minutes. Add potatoes and onions next and saute for about 5 minutes, stirring every so often. Add worchestershire sauce and red wine vinegar. Add salt, pepper and oregano leaves as needed to taste. Lastly, add green peppers, mushrooms and corn kernels, and cook only long enough that vegetables don't go limp. Tastes great with a topping of freshly grated parmesan cheese.

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Salisbury Steak

5 backstrap, tenderloin, or shoulder steaks--elk, deer, moose or antelope will all work fine

2 large onions, cut into thin, long strips

4 large, fresh tomatoes, or two 8-oz. cans whole, peeled tomatoes

1/4 cup olive oil

salt & pepper

worchestershire sauce

Heat oil in large saucepan and brown steaks on both sides. Add rest of ingredients. Cover, turn heat to medium-low and simmer for 30-45 minutes. Serve fresh over a hot bed of rice or noodles, or just eat plain. Delicious.

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Crown Roast of Venison

1 or 2 whole venison rib sections with backstraps attached

1/2 tsp. garlic salt

1/8 tsp. black pepper

1 lb. to 3 lb. Venison and Bacon Burger

1 can (20 oz.) apple slices with juice, chopped

1/3 cup apple cider

10 slices dried bread; cut into 1/2 inch cubes

2 Tbsp. raisins

3/4 tsp. salt

1 tsp. cinnamon

1/2 tsp. cardamom

1/4 tsp. allspice

Apple--Orange Cranberry Liqueur Sauce

Note: The assembly of the crown is difficult. It is recommended that you take two whole rib sections, with backstraps still attached, to a butcher and have them to assemble the crown roast. If you would like to try to assemble your own. Cut off rib tips even and about 6" above the backbone. Place the two rib roasts end to end on meat board. Cut two small slits behind the adjoining ribs and tie together with cotton twine. Cut two small slits on the end ribs; pull together, meat side toward center, and tie, forming a crown roast. Or, pull both ends of 12 rib roast in to a circle and tie forming a crown. Mix garlic salt and pepper together; rub mixture into all sides of roast. Place seasoned roast, bone ends up, in a shallow roasting pan. Cook Garlic Venison Sausage in a skillet until brown, drain excess grease. Combine next eight ingredients with sausage, stir enough to moisten dried bread. Fill center of crown roast with sausage mixture; cover with aluminum foil. Insert meat thermometer into center of roast. Bake at 325 degrees for two or three hours or until meat thermometer reads 135 degrees to 140 degrees. (Time varies according to size and age of animal.) Add decorative frills for the top of each crown point, (available a local butcher shop.) Serve with Apple--Orange Cranberry Liqueur Sauce. Serves 10 to 14.

Harold W. Webster, Jr., author of "The Complete Venison Cookbook"

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Apple-Currant Stuffed Venison Chops

6 venison chops, cut 1 1/4" to 1 1/2 " thick

1 1/2 cups garlic croutons

1/2 cup apple, chopped

1/2 cup Cheddar cheese, shredded

2 Tbsp. dried currents

2 Tbsp. Homemade Butter, melted

2 Tbsp. orange juice

1/4 tsp. salt

1/8 tsp. cinnamon

Apple--Orange Cranberry Liqueur Sauce

Preheat oven to 350 degrees. Cut a pocket in the side of each venison chop. Mix together the croutons, apple, cheese and currants. In another bowl, combine melted Homemade Butter, orange juice, salt and cinnamon. Pour butter mixture over the crouton mixture and mix gently. Lightly stuff the venison chops with the butter-crouton mixture. Place the stuffed chops in a shallow baking pan and bake uncovered for 1 hour. Cover with aluminum foil and bake for another 15 minutes. Serve with Apple--Orange Cranberry Liqueur Sauce. Serves 6.

Harold W. Webster, Jr., author of "The Complete Venison Cookbook"

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Roast Venison Tenderloin with Blackberry Sauce

1 lb. venison tenderloin

1/2 tsp. ground thyme

1/4 tsp. ground nutmeg

1 tsp. black pepper

1/2 cup soy sauce

1 cup hickory chips

5 lb. of charcoal

Blackberry Sauce

parsley sprigs

radish rosettes

yellow squash slices

Mix thyme, nutmeg, pepper and soy sauce, and marinate venison tenderloin overnight in the refrigerator. Soak 1 cup of hickory chips in a bucket of water overnight. Build a fire in a covered barbecue grill using 5 lbs of charcoal. Allow the coals to burn for 30 minutes. If using a gas grill, preheat for 30 minutes. Scatter the soaked chips over the coals and close the lid for 10 minutes. Place the tenderloin on the grill and baste with the marinade, Close the lid and cook for 10 minutes. Turn the tenderloin and baste again. Close the lid and cook for another 10 minutes. The meat should be slightly pink in the center and quite moist. Serve on a platter with Blackberry Sauce. Garnish with parsley sprigs, radish rosettes and yellow squash slices. Serves 2 to 4.

Harold W. Webster, Jr., author of "The Complete Venison Cookbook"

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Venison Stir Fry

One part venison steak

2 parts carrots

2 1 part bean sprouts

1/2 part celery

1 part broccoli

1/2 cup unsalted peanuts

2 cloves garlic, minced

1/2 cup soy sauce

1 Tblsp. crushed red pepper

1 teaspoon cumin

Cooked ramen noodles--excluding seasoning packet
(Exact amount of ingredients is proportional to how many people you are serving. Using 1/2 lb. of venison as 1 part will feed 2 hungry people.)

Slice steaks cross grain and marinade in soy sauce for one day. Throw a little oil in a hot wok to avoid sticking. Stir in venison for about 1 minute. Add other ingredients, including seasoning, stirring frequently. Add additional soy sauce to coat all ingredients. Stir in ramen noodles and serve immediately. This dish is low in fat---the only fat comes from the peanuts and oil, which you can control.
Name: T. Buckus

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Barbequed Pheasant

Take a Pheasant and split it in half. Wrap each half in one or two pieces of bacon, holding in place with toothpicks. Place over hot coals, and baste with your favorite barbeque sauce for about 45 minutes. Turn often and baste repeatedly.

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