VENISON CHILI FOR A RAINY DAY

2 med. onions, chopped, sauteed Salt and pepper to taste 2 med. green peppers, chopped, sauteed 3 tsp. garlic powder 3 lbs. venison stew meat and browned ground venison 1/2 tsp. oregano 1 tsp. ground red pepper 5 tsp. chili powder 1 1/2 tsp. paprika Dash of Lea & Perrins 4 (16 oz.) cans tomatoes or equivalent 1 (18 oz.) can tomato paste 1 (32 oz.) bottle ketchup 1 (28 oz.) can pinto beans 1 (42 oz.) can red kidney beans

Mix all ingredients and add as much of your favorite liquid hot sauce as you and your doctor see fit. Cover; simmer over low heat 3 hrs. Best refrigerated 1+ days after cooking and reheated prior to serving. Serve with grated cheese and/or chopped onions.

DEEP FRIED RATTLESNAKE

1 rattlesnake, cut into 3-inch pieces 2 tbsp. lemon juice 1/4 cup oil
1 tsp. salt Fritter Batter Oil

Marinate meat in refrigerator overnight in lemon juice, 1/4 cup oil, and salt. Baste meat occasionally. Wipe meat dry. Dip pieces in Fritter Batter. Deep-fat fry in heavy skillet.
Fritter Batter1 egg 1/2 cup milk 1/2 cup plus 1 to 2 tbsp. self-rising flour

Beat together eggs and milk; stir in flour. Let batter rest about 20 minutes. Batter should be quite runny, like fresh cream, when used. Only a thin batter will fry crisp.

DOVE CASSEROLE

12 doves Salt and pepper Flour 1/3 cup butter or margarine 1 small onion, chopped 2 carrots, chopped Fresh parsley, chopped (or parsley flakes) 1 cup chicken broth or chicken bouillon 1/2 cup dry white wine

Preheat oven to 350 degrees F. Split doves down the back, add salt and pepper to flour; dust birds lightly with flour mixture.  Melt butter in heavy skillet and place the birds in pan breast side down.  Saute, turning birds often until browned on both sides.  Remove birds from skillet and place them in a casserole dish with lid.  Pour drippings from skillet over birds; add onions, carrots, parsley, chicken broth, and wine.  Cover dish and bake birds for 45 minutes.  Spoon wine gravy over the birds when serving.  Serves 4-5 people.

COUNTRY STYLE BEAR
Slice bear meat into serving size portions about 1/4″ thick.  Tenderize with a meat hammer.  Dredge in seasoned flour.  Brown quickly in a small amount of oil.  Add enough water to cover meat.  Cover pot tightly and simmer until tender over low heat.  Thicken gravy to desired consistency with flour.  Season to taste.  Dehydrated onion soup may be used to flavor, as may fresh onion slices.

BAKED OR BARBECUED ARMADILLO

2 lbs. armadillo meat 1 stick oleo or butter Lemon juice Dash onion salt Salt to taste Pepper to taste Lemon pepper to taste

Season with salt, pepper, lemon pepper, lemon juice, and rub with butter.  Wrap in foil and bake at 325 degrees F. for approximately 45 minutes.  Remove foil, add more butter and brown.  For barbecued armadillo, baste with barbecue sauce over grill after removing foil.

Venison Jerky Recipes

You have your deer, now what do you do with it?  The following venison jerky recipeswill give you plenty of ideas for turning your deer into something to be proud of.  Whether you like your deer jerky hot or mild, pungent or plain, there’s a jerky recipe here for you that’ll hit the spot.

Making venison jerky is not difficult.  Anyone can do it, and it requires no special equipment.

Tasty Venison Jerky Recipes

Hot and Sweet Venison Jerky

This jerky recipe flavors the venison with the heat of cayenne pepper and red pepper flakes, and is balanced by the sweetness of brown sugar and molasses.  The recipe makes enough marinade for five pounds of sliced venison. [Read More]