Crockpot venison roast

What you need
3 pounds boneless venison roast
1 large onion, sliced
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon garlic salt
1/4 teaspoon ground black pepper
1 package dry onion soup mix
1 can condensed cream of mushroom soup

What you do
Place venison roast in a crockpot and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper.
Combine soup mix and soup in a small bowl. Mix together and pour mixture over venison.
Cook on low for 6 hours.
Serves 6 people.


Broiled bourbon and wine venison

What you need
2-3 venison steaks
Olive oil
Salt and pepper
Red table wine
1 tablespoon bourbon

What you do
Rub broiling pan with olive oil.
Sprinkle thin pieces of steak with salt and pepper.
Sear steaks quickly.
Pour wine over steak and broil each side 3 minutes.
Just before removing, sprinkle bourbon over steak.
Serve immediately.

The Old-Timer's venison patties

What you need
1 pound venison burger
1 medium-sized onion, chopped fine.
Few fresh chopped sprigs of parsley
1/2 cup canned tomatoes, drained
1 tablespoon mayonnaise
4 slices bacon
2/3 cup bread crumbs or cracker crumbs

What you do
Saute onions in vegetable oil until golden brown and mix with venison.
Season with salt and pepper to taste.
Add canned tomatoes, mayonnaise, bread crumbs and parsley.
Form into four patties and wrap each patty with bacon.
Fry in lightly greased frying pan.


Ed's smoked venison ribs

What you need
5 pounds venison ribs
Hickory wood chips
Apple wood chips
1 quart apple juice

What you do
Smoke ribs for 3 hours.
Let sit overnight and then refrigerate until you are ready to prepare to eat.
Place ribs in roaster.
Pour apple juice over ribs.
Bake at 275 degrees for 1 hour or until meat begins to fall off bone.
* Your favorite barbecue sauce mixed with water may be used rather than apple juice.

Venison chili

What you need
Cooking spray
1 1/2 pounds ground venison
1 1/4 cups chopped sweet onion
1 bell pepper
4 garlic cloves
2 tablespoons chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper
16-ounce can diced tomatoes, undrained
16-ounce can chicken broth
1 tablespoon tomato paste
16-ounce can dark kidney beans, rinsed and drained
Shredded cheddar cheese

What you do
Spray bottom of Dutch oven, add venison burger and brown.
Remove venison burger and keep warm.
Add onion, bell pepper and garlic to dutch oven and heat until tender.
Add venison, chili powder, salt and pepper, diced tomatoes, chicken broth, and tomato paste and bring to a boil.
Cover and simmer for about 30 minutes.
Add kidney beans and cook uncovered for another 15 minutes.
If desired, place grated cheddar cheese on top when serving.