Honey Spice Sauce for Waffles or Pancakes

What you need
1 cup warm honey
1/4 cup butter
1/4 teaspoon cinnamon
Dash of nutmeg

What you do
Mix together and pour over hot waffles or pancakes.

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.

Kathy's Venisonburgers

What you need
1 pound venisonburger
1 can cream of mushroom soup
About 1/3 soup can of water
Garlic salt
Onion powder
Cheese of your preference (we use cheddar)
Hamburger buns

What to do
Brown burger in fry pan and drain.
Add soup, water and seasonings.
Simmer for about 15 minutes or until mixture thickens to Sloppy Joe consistency.
Place burger on bottom halves of buns, put cheese on top and microwave a few seconds until cheese is melted.
Cover burgers with top halves of buns and enjoy.

NOTE: Amount of venisonburger and ingredients can be adjusted accordingly. Other seasonings may be used according to your taste.
This also freezes well.

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.

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.