New Year's panfish finger food

What you need
Fish fillets
Cream cheese
Shrimp sauce
Soda crackers

What you do
Cut fillets into strips.
Place in boiling water for one minute, drain and refrigerate.
Serve cold with shrimp sauce or cream cheese and crackers.

Christmas Slow Cooker Apple-Scented Venison Roast

3-pound boneless venison roast
1 tablespoon olive oil
1 large apple, cored and quartered
2 small onions, sliced
4 cloves crushed garlic
1 cup boiling water
1 cube beef bouillon

Place liner on the inside of a slow cooker.
Spread olive oil on the inside of the liner.
Place venison roast inside, and cover with apple, onions and garlic.
Turn to low and cook until roast is tender, about 6 to 8 hours.
When roast has cooked to your taste, remove it from slow cooker and place onto a serving platter.
Discard the apple.
Stir water and bouillon into the slow cooker until the bouillon has dissolved. Serve this as a sauce with the roast.

SOURCE: Kristy Nordeen



Venison breakfast sausage

What you need
2 pounds ground venison
3/4 pound chopped raw bacon
1/2 tsp. salt pepper
1 tsp. black pepper
1 tsp. Worcestershire sauce

What you do
Place ingredients in a bow and mix with hands.
Shape into patties and fry in a skillet.
Serve with eggs, toast and coffee.

Venison meatloaf

What you need
1 1/2 pounds ground venison
1/2 pound ground beef
2 eggs
2 bread slices torn into bite size pieces
1/3 cup ketchup (if desired)
1/2 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper

What you do
Preheat oven to 350 degrees.
Combine all ingredients in a large bowl.
The mixture may seem wet, but it's fine.
Spray deep pan with nonstick cooking spray.
Place meat in pan and shape into a loaf.
Bake for 1 hour and cut center to check for doneness.
If necessary, cover with tinfoil and bake another 10-15 minutes.

Venison ribs and kraut

What you need
4-5 pounds of venison ribs
3 beef bouillon cubes
1 chicken bouillon cube
1 stick of butter or margarine
Two large cans of sauerkraut
Four cans of whole new potatoes
Celery salt
Caraway seed
Salt and pepper

What you do
Place ribs in roaster with water and bouillon cubes and cook slowly until ribs are tender or until meat begins to fall off the bone.
Remove ribs and cool overnight.
Remove crust of fat the next morning.
Add ribs, sauerkraut, potatoes, butter or oleo, celery salt, caraway seed, and salt and pepper to taste.
Simmer for 2-3 hours.
Serve with bread and butter.