4 lb. deer roast

2 Tblsp. Worcestershire sauce

1/4 cup salt

1/4 cup brown sugar

2 cups beer

1 cup apple cider vinegar

1/3 cup lite soy sauce

1/4 cup whiskey

1/2 tsp. onion powder

4 cloves garlic (minced)

1 tsp. ginger (grated)

2 teaspoons orange peel (grated)

Trim fat from roast as you cut into slices 1/4 inch thick by 1 to 2 inches wide. Place meat in marinade, made by combining above ingredients in glass or ceramic bowl. Marinate for at least 24 to 36 hours in a cool place. Remove to wire rack and allow to air dry until glazed. (about 45 minutes). Use hickory chips soaked in water and added to coals to smoke the jerky 12 to 16 hours at 150 to 175 degrees. Enjoy and hunt safe!!!!!

name: Art Roberts
e-mail: arobe41484@aol.com

Fried Rabbit

1 rabbit

garlic to taste

1 hot pepper

Clean and cut rabbit into pieces. Boil in water with pepper and garlic. After boiling rabbit drain. Dip rabbit into beaten egg. Roll in flour and deep fry. Taste like chicken.

name: Paul Young

Simple Beer Batter Fish

1 cup Flour

1 tsp. Baking Powder

1 Egg

Salt and Pepper to taste

1 Can flat beer

Mix ingredients together and add enough beer as to make a not-to-thick batter. Dip fish and fry until golden.

Venison Casserole

2 lb. Ground venison, beef or any wild game

8-10 slices of bacon

2 cans of tomato soup (un-diluted)

2 cans of whole kernel corn

1 Med. Onion (chopped)

1 Tsp. Garlic Powder or crushed Garlic (optional)

1 pkg. Chili seasoning

2 boxes of Jiffy cornbread mix

In a large skillet cook bacon, remove bacon and drain on paper towel, save drippings. Brown hamburger and onions in drippings. Add the 2 cans of tomato soup, and chili seasoning. Let simmer for about ten minutes. After simmering, layer the hamburger in a 9x14 baking dish. Then layer in the 2 cans of corn. Then layer in the bacon strips. Or crush bacon and spread on top of corn. Mix corn bread batter (little runny), and spread on top of other ingredients. Bake @ 350 degree oven until corn bread mix is golden brown.

Deer Roll Ups

Backstrap or other tender venison cut, cut into strips about 2-3" wide and 4" long

Bacon

Italian dressing

Canned Jalapeno Peppers (hot) or fresh pablano peppers (milder) cut into thin strips

Jack cheese cut into 1/2" x 1/2" slices

Toothpicks

Pound back strap strips to about 1/4 " thick. Marinate back strap over night in Italian salad dressing. Lay out one strip of bacon. Place one back strap strip on bacon. Place one pepper strip on back strap. Place cheese inside pepper strip. Roll tightly and secure with toothpick. Cool over coals until bacon is done.

Notes: Original recipe call for jalapeno peppers, but I substitute pablano which is hot but not over powering and lets the other tastes come through. This recipe originally was used with wild duck breast strips.

e-mail: firstfish@linknet.net

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Venison Meatloaf

1 lb Ground Venison

1 8 oz Can Tomato Sauce

1 cup Italian Bread Crumbs

1 egg

1/2 Med Onion chopped

1/2 Med Bellpepper chopped

2 Tblsp parsley

1 Tblsp Worchestershire sauce

1 tsp Salt

pinch Rosemary sprigs

Combine all ingredients in Mix well. Press into 9x9x2 loaf pan. Cook in 350 degree oven for 25 to 30 minutes. Great served with Mashed potato's.
Name: Nancy

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Honey-Garlic Pheasant

Split Pheasant and place cavity down in shallow pan. Drizzle honey over outside of Pheasant halves and then sprinkle on Garlic Salt or fresh crushed garlic. Cover and roast in oven for 30 minutes at 350-375. Uncover and continue to roast for 10 more minutes watching closely so as not to become overdone. Serve over wild rice or with oven roasted potatoes.
Name: William Bowser

Venison Stew

1 backstrap

1 med. onion

3 med. potatoes

5 carrots

2 cans cream of mushroom soup

1 crock pot

Slice backstrap into chunks. Cut up carrots, onion and potatoes. Add two cans of cream of mushroom soup plus two cans of water and add all ingredients to crock pot, mix, turn on medium and cook for eight hours. Stir occasionally

name: Allen Matthews

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e-mail: EWoodsii@aol.com

Marinade For Jerky

Meat is marinated for flavor and tenderness. Here is a good recipe (this is enough per pound of meat) 1/4 cup soy sauce 1 Table spoon Worcestershire sauce 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1/2 teaspoon onion powder 1 teaspoon hickory smoke-flavored salt. In a shallow pan, cover the meat in marinade. Heat to boiling. immediately remove meat strips. Drain on a paper towel. Dehydrate per your normal method.

Rabbit Hide Tanning Recipe

enough for 8 to ten pelts 2 cups salt non iodized 1 cup alum 2 gallons water Stir well to dissolve Put fresh pelts in cool awter. squeeze out well and put in mixture stir once a day for a week. squeeze out solution split pelt down belly adn lay out flat. Peel membrane out (start at tail and end in middle) Wash in soapy water squeeze out and hang to dry. Once or twice a day stretch pelts in 2 directions. by the time it dries it will be nice and soft.

Im always looking for ways to cook game because Luke is an avid hunter. Email me your favorites!
 

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Special Thanks toHuntInfo.comVisit Their site for tons more recipes. Also to Paige from the discussion group.