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 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 soup

What you need
1 pound ground venison or venison sausage
3-4 cups water
1 quart tomatoes
1 medium to large onion
2 celery stalks
2 medium to large carrots
16-ounce can of sliced mushrooms
2 beef bullion cubes (or salt)
1 tsp. pepper
1/8 tsp. crushed red pepper
1/2 cup barley

What you do
Brown venison in oil in Dutch oven.
Once browned, add tomatoes, water and tomatoes.
Chop all vegetables and add along with barley and spices.
Bring to a boil and let simmer for one-half hour before serving.

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.

Smothered pheasant

What you need
2 pheasants, cut up in pieces suitable for frying
Salt and pepper
Butter or oleo
1/2 cup cream

What you do
Roll pheasants pieces in flour, salted and peppered.
Brown pheasant slowly in enough butter or oleo to cover the pan about 1/4 inch deep.
Dribble cream over pheasant about every half hour until done.
Cook on low heat.
Serve with wild rice.