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.