Magnum's Deer Chili

2 lb deer, or other game, ground
40 oz red kidney beans, can
46 oz v-8 juice, can
3 oz jalapeno peppers
1 tb sugar
1 tb chili powder
1 tb cumin
1 1/2 tb onion, dry, minced
1/2 tb garlic salt
1/2 tb red pepper

Brown meat in a black iron pot over medium-high heat. Drain jalapeno and
chop. Drain kidney beans, rinse with cold water and drain again. After meat
is brown, add all other ingredients and cook over medium heat for 4 hours.
Add additional cumin, chili powder and red pepper to taste. Use caution
with red pepper- it is easier to heat up with pepper than to cool off!

Deer or Elk Jerky Recipe

1 elk or deer roast or flank, sliced 1/8 thick
2 tb hickory smoked salt
1 tb garlic salt
2 tb monosodium glutamate
4 tb seasoned pepper
2/3 c soy sauce
1/3 c worcester sauce smoked
1 tabasco sauce to taste

Sprinkle meat with dry mixture, both sides. Drape on oven racks without
touching while oven heats to 200 degrees. Place in oven with door open 2-3
inches. After one hour, baste with sauce, repeating every half-hour for the
remaining two hours at 200 degrees. Now drop oven to 170 degrees and finish
meat in 45 to 90 minutes.

Venison / Elk Meatballs

1 1/2 lb venison or Elk, ground
2 c sour cream, divided
2 tb ketchup
1 1/4 ts salt
1/4 ts pepper
1/2 ts garlic salt
1/2 ts oregano
1 tb oil
1 tb water
2 ts dill weed paprika

Combine elk/venison, 1/4 cup sour cream, ketchup, salt, pepper, garlic salt and
oregano. Shape into meatballs the size of walnuts.

Brown meatballs in hot oil. Pour off any excess oil. Add water, cover and
simmer 15 minutes. Remove meatballs to your serving dish.

Combine remaining sour cream, salt and dill in skillet in which meatballs
were cooked. Heat through and pour over meatballs. Sprinkle with paprika.
Serve with rice or noodles.
This will serve 6 for dinner or more as appetizers.

Venison Meat Loaf

3/4 lb venison, ground
1/4 lb sausage, ground
1 egg
2 tb parsley, chopped
1 tb butter, softened
1 tb bread crumbs
1 ts lemon juice
1 ts salt
1/4 ts pepper
1 tb onion flakes, dried
1 c water
1/2 pk lipton's onion soup mix

Combine all ingredients except the Onion Soup Mix and the cup of water and
shape into a loaf. Place in a lightly greased pan.
Bake 1 hour @ 350-degrees. Baste every 10 minutes with a combination of 1
cup water and 1/2 package dried onion soup mix.

Venison or Elk Loaf With Noodles

1 1/2 lb venison or elk, ground
3/4 c milk
1 pk Lipton's onion soup mix
1 egg, lightly beaten
1 1/2 c bread crumbs (soft)
1/4 c ketchup
1 tb brown sugar
1 tb prepared mustard (Coleman's)
4 sl jack cheese

1/2 lb egg noodles (3 cups),
2 tb butter
1/2 c half-and-half
1/2 c jack cheese, grated
1 ts poppy seeds

VENISON / ELK LOAF: Lightly oil a 9-inch ring mold. Combine milk, onion soup
mix, egg and bread crumbs. Let stand until mixture is mushy. Combine
mixture with ground venison. Shape into mold and turn out onto baking pan.
(You can do this with any meatloaf: very pretty and easy to slice).
Combine the ketchup, brown sugar and prepared mustard. Brush mixture onto
loaf. Bake in a preheated 400-degree oven for 40 minutes, brushing with
ketchup mixture once more during baking.
Remove loaf from oven and arrange Jack cheese slices over loaf. Bake about
5 minutes longer until cheese melts. Slide onto serving plate. Fill center
with Poppy Seed Noodles.

POPPY SEED NOODLES: Cook the noodles according to
directions on the package, or until tender. Drain well. Toss with butter,
half-and-half and Jack cheese. Sprinkle on the poppy seeds and toss well to

Venison Chil

3 tb vegetable oil
1 lg onion, finely chopped
2 cloves garlic, minced
1 pequin chile, minced
1 1/4 lb venison, cubed 1/2
3/4 lb ground venison
28 oz can of crushed tomatoes
3 tb red wine vinegar
3 tb ground chili powder
2 tb ground cumin
2 tb worcestershire sauce
1/2 ts cayenne pepper
1 green bell pepper, chopped
2 ts salt
1 fresh ground black pepper
10 oz red kidney beans, drained
3 tb masa harina *
* Mixed with a little water into a smooth paste for thickening chili.

Venison Sauces

1/4 lb sugar
1/2 pt champagne vinegar
1 sweet sauce:
6 oz white or red currant jelly
6 oz white or red wine

Sharp Sauce:
Sharp Sauce:--A quarter-pound of the best loaf-sugar, or white candy-sugar,
dissolved in a half-pint of Champagne vinegar, and carefully skimmed.
Sweet Sauce:--Melt some white or red currant jelly with a glass of white or
red wine, whichever suits best in color; or serve jelly unmelted in a small
sweetmeat-glass. This sauce answers well for hare, fawn, or kid, and for
roast mutton to many tastes.
Gravy for Venison:--Make a pint of gravy of trimmings of venison or shanks
of mutton thus: broil the meat on a quick fire till it is browned, then
stew it slowly. Skim, strain, and serve the gravy it yields, adding salt
and a teaspoonful of walnut pickle.
Heat to boiling, stirring occasionally, reduce heat and cover. Simmer until
wild rice is tender, 40 to 50 minutes. Stir in pine nuts, pears and

Smoked Spicy Venison Jerky

4 lb venison roast
1/2 c brown sugar
1/4 c salt
1 c water
1 c red wine
1/2 ts onion powder
1/2 ts pepper
1/2 ts garlic powder
1/2 ts Tabasco sauce

Serves many people.

Trim fat from venison and cut into 1/4- to 1/2-inch thick slices. Place
meat into the marinade made by combining the above ingredients in a glass
or ceramic bowl. Marinate at least 8 hours in a cool place. Remove to a
rack and allow to air dry until they become glazed. Do not rinse. Smoke for
12 to 16 hours depending on degree of desired dryness. Use approximately 3 pan fulls
of hickory or cherry wood chips to add to flavor.

Sugar Cured Venison Jerky

5 lb venison roast
1 1/2 c sugar
1 ts brown sugar
15 ts salt
1 oz liquid smoke
2 ts garlic
3 ts seasoning salt
1 ts black pepper

Serves several people.

Cut venison 1 to 2 inches wide and 1/4-inch thick, 6 to 10 inches long. Put
in large mixing bowl and add sugar a little at a time. Be sure to mix
well. Mix brown sugar and all other spices and mix all together. Put in
refrigerator approximately 6 to 8 hours. Take out and put in oven on
racks, lightly pepper. Cook at a maximum of 150F until completely dry,
approximately 8 hours.

Deer Jerky Marinade

3 lb deer meat, thinly sliced
3/4 c wine, dry
1/3 c lemon juice
1/4 c onion, minced
1/4 c brown sugar
2 ts liquid smoke
1 ts seasoned salt
1/4 ts pepper
3 ea bay leaves

Marinade deer meat for 24 hours in the marinade mixture, covered, in a cold
part of the refrigerator.

 Turn meat several times. Remove meat, spreading
out to bring to room temp. Place on greased racks in a smoker and smoke at
a low heat (160-190 degrees) for 5 to 7 hours, until meat becomes slightly
translucent and darkly red, near black. Store in plastic bags in

Venison Jerky

2 lb sliced venison 1/8 thick
2 tb Worcestershire sauce
2 tb soy sauce
1 tb salt
1 ts ground red pepper
2 cloves garlic, sliced
1 c corn whiskey
1 c water

Slice the meat when it is lightly frozen. The cuts should be long, thin and
with the grain. Cut across the grain if you want more tender, but more
brittle jerky.

Trim off all of the fat. Marinate strips in a glass container overnight.
You may substitute 2 cups of red wine for the corn whiskey and water.

Pat dry and arrange pieces side by side on an oven roasting rack, with- out
overlap. Cook at minimum heat (150F) for 6 hours. Leave oven door ajar to
allow moisture to escape. Meat should be dark, dry and store jerky in a
cool, airtight container.


Venison Barbecue

3 lb venison roast
1 c catsup
1 tb salt
2 tb worcestershire sauce
1/4 c vinegar
1 tb butter
1/8 ts cinnamon
3 slices lemon
1 onion, sliced thin
1/8 ts allspice

Sear 3-pound roast of venison in frying pan. Mix remaining ingredients in
saucepan and bring mixture to boil, stirring to avoid burning, and simmer
10 minutes. Cover venison with the sauce and roast in moderate oven (350
degrees F.). Cook 1 1/2 to 2 hours - turning occasionally.

Venison Shortcake

1 slice bacon, diced
1/4 c sliced onions
1 lb ground elk/deer
1/2 ts salt
1/4 ts pepper
2 tb flour
1 1/4 c water
1/2 ts prepared mustard
1/8 c tomato ketchup

2 c flour
2 ts baking powder
1/2 ts salt
4 tb shortening
2/3 c milk
1 melted butter or margarine

Saute' bacon and onions until slightly browned. Add meat, salt, pepper,
and cook until browned. Add 2 tablespoons flour and blend. Add water,
mustard, and ketchup. Bring to a brisk boil, stirring constantly.
For shortcake, sift flour, baking powder and salt together twice. Cut in
shortening. Add milk gradually, mixing to soft dough. Turn out on and
knead slightly. Roll 1/4-inch thick and cut with floured 3-inch biscuit
cutter. Place half the biscuits on baking sheets, brush with melted butter
and place remaining biscuits on top. Bake in hot oven (425 degrees F.) 12
to 15 minutes. To serve split shortcakes and pile meat mixture between

Hawaiian Venison

1 lb boneless elk or deer round steak
1/4 c flour
2 tb margarine or butter
1/2 c boiling water
1 ts salt
2 or 3 green peppers
1/2 c pineapple chunks
2 1/2 tb cornstarch
1/2 c pineapple juice
1/4 c vinegar
1/4 c sugar
1 1/2 tb soy sauce

Cut steak into 1-inch cubes and dredge with flour. Brown meat cubes on all
sides in hot fat. Add water and salt. Simmer gently until meat is tender.
Clean green peppers and cut into 1-inch squares. Boil 10 minutes and
drain. Add pepper squares and pineapple chunks to browned meat. SAUCE:
Combine cornstarch, pineapple juice, vinegar, sugar and soy sauce and cook
until sauce is clear and thick. Pour sauce over meat mixture and simmer 5
minutes. Serve over Chinese noodles or cooked rice.

Jellied Venison Salad

1 1/2 tb unflavored gelatin
1/2 c cold water
1 bouillon cube
1 1/2 c boiling water
1/4 c vinegar
1/2 ts salt
2 c cooked, diced, leftover-
-roast of; venison
2 tb green pepper, chopped
2 tb pimiento,cut in small pieces
4 sweet pickles, chopped
2 tb celery, diced
1 tb onion, diced
2 tb cooked cut green beans

Soak gelatin in cold water. Dissolve bouillon cube and gelatin in boiling
water. Add vinegar and salt. Cool this mixture and when just beginning to
set add the rest of ingredients. Pour into individual molds or greased
8-inch square baking dish. Chill and serve on a bed of lettuce with

Lunch Perhaps?

Venison With Almonds

1/2 c crushed pineapple
2 tb margarine or butter
1 1/2 tb cornstarch
1/2 c pineapple juice
2 c meat stock
2 c cooked, cubed elk or deer
1/2 c sliced celery
1/2 c slivered toasted almonds
1 ts salt

Brown pineapple in the margarine or butter for 5 minutes. Mix cornstarch
with pineapple juice. Add mixture and meat stock to the browned pineapple.
Cook over low heat, stirring constantly, until thickened. Boil 2 minutes,
then add meat, celery, almonds and salt. Allow to heat through and serve
with rice or chow mein noodles.

Hungry yet?

Leg Roast Of Venison

3 lb leg roast elk or deer
5 slices salt pork
1 onion
1 apple
1 ts salt
1/4 ts pepper
1/4 ts allspice
2 sprigs of rosemary
2 bay leaves

Cut gashes in roast about 2 inches apart and half through the thickness of
roast. Place in each gash a slice of salt pork, onion and apple. Top with
a few more slices of onion. Sprinkle roast with spices and herbs. Place
meat on a rack in a roasting pan. Bake in 300 degrees F. oven until done,
2 to 4 hours, depending on tenderness of meat. Remove herbs before

Elk or Deer Spanish Pot Roast

3 lb pot roast of elk or deer
11 sliced stuffed olives
1/4 lb salt pork
1 medium onion, sliced
3 tb margarine or butter
2 c canned tomatoes
1 ts salt
1/4 ts pepper
1 ts sugar

Cut small pockets along sides of the roast with a sharp knife. Fill these
pockets with slicedolives and salt pork which has been cut into small
strips. Brown onions slices in margarine or butter. Remove onions and
blown roast in hot fat. Add canned tomatoes, salt, pepper, sugar and
browned onion. Cover and simmer until meat is tender - about 3 to 4 hours.
Thicken liquid for gravy

Elk or Deer Sauerbraten

3 lb elk or deer
2 1/2 c vinegar
3 c water
2 medium onions, sliced
1/2 lemon sliced
6 whole cloves
3 bay leaves
6 whole black pepper
1 1/2 ts salt
1 ts fat
1 1/2 tb flour

Place meat in a large bowl; add vinegar, water, onions, cloves, pepper and
salt. Let meat stand 48 hours in refrigerator, turning occasionally.
Remove meat, brown in hot fat. Remove meat and add flour, brown and add 2
cups vinegar marinade mixture; cook until mixture thickens. Add meat and
simmer for two hours. Remove, slice meat and pour gravy over meat.

Sounds Awesome!

Tomato Venison Pot Roast

2 1/2 lb chuck or rump venison
1 tb margarine or butter
2 c tomato juice
1 tb salt
1 clove garlic
4 medium potatoes
6 carrots

Brown meat slowly in margarine or butter. When well browned add tomato
juice, salt and garlic. Cover lightly and simmer until tender, about 3 1/2
hours. Add potatoes and carrots about 45 minutes before meat is done.

Venison Meat Loaf With Chili Sauce

4 slices fresh bread
1/2 c water
2 lb ground venison
1 medium onion
1 ts salt
1/4 ts pepper
2 eggs
1 c chili sauce

Soften bread in water and add remaining ingredients. Mix well, pack in pan
and cover with chili sauce. Bake at 375 degrees F. for 45 minutes.

Roast Venison

4 lb venison roast; elk,moose,or
2 tb flour
2 cloves garlic (minced)
2 tb brown sugar
1 ts prepared mustard
1 tb Worcestershire sauce
1/4 c vinegar or lemon juice
1 lg onion (sliced)
1 cn tomatoes (14 oz can)
1 marinade
1/2 c vinegar
2 cloves garlic (minced)
2 tb salt
1 cold water to cover meat

Marinade the venison over night in the refrigerator. Season with salt, roll
in flour and brown in hot skillet. Place in crock-pot cooker and add
remaining ingredients. Cover and cook on low 10 to 12 hours. MARINADE: Mix
ingredients together in a bowl just large enough to cover venison with
water. No need to stir this marinade.
 Use for "red" meats (including rabbits) or game birds.

Sharp Shooters Sure-Kill Venison Chili

3 lb venison cubed/course ground
3 cn kidney beans as extender
3 cn tomato sauce
2 cn tomato paste
1 lg onion
1/4 lb butter
1 lb fresh mushrooms
6 garlic wedges
1 cn stewed tomatoes (optional)
1 c barbecue sauce
1/2 c sugar-more or less to taste
1/2 c water
3 tb red pepper
6 jalapeno peppers - diced
3 tb Louisiana hot sauce
4 tb Worcestershire sauce
2 tb oregano
1/2 bell pepper-finely chopped

Brown the venison (or other wild game) with some butter. Venison tends to
be somewhat dry, so add butter as needed. Drain well. Add to 6-8 quart
slow cooker. (A large pot on the stove will work, but overnight cooking
is preferred). Add other ingredients, mixing well. Add only enough water
to prevent burning. Cook covered for 2 hours at boil. Reduce heat to
~200 degrees and cook until you can't keep everyone away. Consistency
should be fairly thick. Cook uncovered if too thin.
Top with shredded cheese of choice and serve with fresh cornbread.
Freezes well if any left over.

Sharp Shooter..

Venison Roast

3 lb chunk of venison roast (or
1 roll it if its in steak
1 form)
2 c onion - cut up (2 in.
1 pieces)
2 c potato - cut up
1 c carrots - cut up
1 c fresh mushrooms - sliced
2 tb liquid smoke
3 tb (or more) worchestershire
1 sauce
3 tb (or more) soy sauce
1/2 c beef broth

Put a LARGE oven cooking bag in an oblong baking pan (so that the bag
fits inside the pan). To the bag, add the venison. Add all liquids, then
veggies around the meat. Put the 'shrooms on top of everything else, then
the spices on top of them. You want to have about 1 inch of liquid in the
bottom of the bag, so if you need more, add a little water (or white
Seal bag. Poke several small holes in top of bag to let steam escape. Bake
at 300-325 for 3-1/2 hours. (If you chop the veggies big, they won't

Venison Picadillo

3/4 c chopped onion
1 ts chopped garlic
2 tb olive oil
2 lb venison shoulder or leg,
1 ground
2 ts red chili flakes
1 ts dried oregano
1 ts ground cumin
1 ts ground coriander
1/2 ts ground cloves
2 c canned whole tomatoes,
1 seeded and chopped
2 tb red wine vinegar
2 tb raisins
1/4 ts salt
1/4 ts black pepper

In a large pan,saute onion and garlic in the oil until onion is golden.Add
ground venison,chili flakes,oregano,cumin,coriander and
cloves.Cook,stirring occasionally,until venison is pink in color. Mix in
tomatoes,vinegar,raisins,salt and pepper.Cook over low flame until liquid
is reduced by half.Adjust seasonings and serve with tortillas and fresh
salsa.Makes 6 to 8 servings.


Barbecued Venison Ribs

2 1/2 c water
3 c ketchup
1 tb white vinegar
1/4 c lemon juice
1/2 c Worcestershire sauce
1/2 c 100% Wisconsin maple syrup
1/2 c brown sugar
2 md onions,diced
2 tb chili powder
1/2 ts salt
6 lb venison ribs with some loin
1 meat attached
1 freshly ground black pepper

Preheat oven to 325 degrees.In large bowl,combine all ingredients except
ribs and pepper.Blend well.Sprinkle ribs with pepper and additional
salt.Place in 5 qt. roasting pan in double layer.Roast 1 hour.Pour sauce
over ribs.Increase heat to 350 degrees and bake until ribs just begin to
char on top,about 1 1/2 hours.Turn ribs over cover pan and bake about 30
minutes longer,until ribs are tender and sauce is thick. To serve,place
ribs on serving platter.Pour sauce over ribs.Makes about 6 servings.
Note: If venison is a little gamey tasting, increase vinegar in sauce to 3
tbsp..Taste sauce after mixing and add additional brown sugar to
taste,about 1/2 cup.

Sweet Venison Steaks With Scotch Sour Sauce

2 tb butter,divided use
1/4 c finely chopped shallots
5 cranberries,crushed
1/4 c scotch whiskey
3/4 c orange juice
2 tb lemon juice
2 tb red currant jelly
1 ts dijon mustard
2 ts cornstarch
2 tb water
4 venison porterhouse steaks
1 or 4 small beef porterhouse
1 steaks
Combine 1 tbsp. butter,shallots and berries in a 2 cup glass measure.Cover
with vented plastic wrap then Microwave on high for 2 minutes.Add Scotch whiskey
and microwave on high 1 minute or until boiling.Stir in orange juice, lemon
juice, jelly and mustard. Microwave on high 2 minutes or until
boiling.Combine cornstarch with water.Stir into sauce; microwave on high 1
minute or until boiling;set aside. Preheat a microwave browning dish
according to the maximum time given in manufacturer's directions.Rub
remaining 1 tbsp. butter over surface.Immediately,press venison or beef
onto hot surface.When brown,turn over.Microwave on high 2 minutes or to
desired done-ness. Do not overcook.Serve immediately with sauce.