Venison Supreme:
 Ingredients:
Marinade: 1/2 cup dry red wine, 1/2 cup red wine vinegar, 2 cups cold water, 3 bay leaves, 1/4 cups crushed fresh parsley, 1 onion, finely chopped, 2 stalks celery, chopped, salt and pepper
5 lb. roast of venison
1/2 stick fresh cream butter
1 cup finely chopped onion, and celery
1 carrot, peeled and chopped
1/2 cup ginger snap crumbs
1/2 lb. bacon, diced and fried
2 tbs. flour
1 cup beef stock

Directions:
Prepare marinade-
Combine wine, vinegar, water, bay leaves, parsley, onion, celery, salt and pepper.
Bring to a boil. Cool mixture and pour over roast. Refrigerate for 2 days, turning meat
occasionally.
Remove meat from marinade. In casserole prepare bacon, remove bacon bits and
reserve. In bacon fat, add butter and over high heat, brown roast on all sides.
Remove meat from pan, and add vegetables. Add flour slowly as well as strained marinade (liquid only, no vegetables).
Cook until thickened. Add meat, cover, and bake (350) for 2-1/2 hours, or until tender.
Cool and then refrigerate overnight.
Skim all fat from pan.
Slice roast into 1/4" slices.
Add ginger snaps, bacon bits and stock to juices in pan. Heat until thickened.
Strain liquid until all solids are removed.
Spoon sauce over roast slices and heat (300) in oven for 15 mins.
Serve with potatoes, salad, and a vegetable.


Venison Breakfast Sausage:
(10 lbs.)
Ingredients:
1 pint water, 6 tbs. salt, 1 tsp. pepper, 1 tsp.
ground ginger, 1 tbs. nutmeg, 2 tbs. powdered
dextrose, 1 tbs. sage, 8 lbs. venison meat,
2 lbs. beef fat, pinch of garlic powder

Directions:
Mix all ingredients together. Make into bulk
roll, or patties, and freeze.


Venison Jerky:
Ingredients:
3 lbs. venison
1 tbs. salt
1/2 tsp. liquid smoke or powder
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. black pepper
1/4 cup soy sauce
1/3 cup Worcestershire sauce

Directions:
Remove all fat from meat. Cut into strips about 1/4" thick.
Mix all ingredients and pour over meat.Refrigerate overnight. Using a dehydrator, follow directions.
If using your kitchen stove, the pilot light heat only, the jerky should dry in 3-4 days.
An attic can also be used to dry the meat.
Pack the jerky in glass containers and punch a hole or two in the top to prevent mold
growth.


Venison Rolls:
Ingredients:
4 cutlets of venison
salt and pepper
1 tbs. mustard
1 tbs. red currant jelly
4 slices bacon
flour
butter
1/2 cup red wine

Directions:
Pound each cutlet to paper thinness.
Sprinkle each with salt and pepper and spread a little mustard, and jelly on each. Lay a strip of bacon on each cutlet., roll, jelly-roll style and fasten with a pick.
Dredge each cutlet in flour and brown in butter.
Add red wine, cover tightly, bring to a boil, reduce heat and simmer about 40 mins. or until meat is fork tender.
If needed, add a little beef broth or water to mixture during cooking time.
Serve over noodles.



European Venison:
Ingredients:
2 lbs. venison meat, cut into strips
1/2 lb. dairy fresh butter
2 cups beef stock
2 cups stewed tomatoes, strained to
remove all seeds
2 cups finely chopped onions
1/2 tsp. salt
1/8 tsp. freshly ground pepper
2 lbs. sliced mushrooms
2 cups sour cream

Directions:
Dash of hot pepper sauce
In pan, brown venison in a little butter. Add onions, and remaining butter. Cook 5 mins.
Mix together stock, strained stewed tomatoes, salt and pepper. Add to meat.
Add mushrooms and a pinch of hot pepper sauce.
Simmer 45 mins. Stir in sour cream and adjust seasonings (salt, pepper, and hot sauce) to
your taste. Do not let mixture boil.
Serve over noodles.