Makes 8 servings
Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready in: 1 Hour 20 Minutes
3 large pheasants, cleaned and rinsed
1/4 cup safflower oil
3 cups Granny Smith apples - peeled, cored and sliced
1 cup thinly sliced onions
1/2 cup apple jack
1 teaspoon nutmeg
1/2 cup half-and-half cream
1/2 teaspoon salt-free seasoning blend
ground black pepper to taste

1 Preheat oven to 350 degrees F (175 degrees C). In a large Dutch oven,
over medium heat, brown the pheasants in the safflower oil on all sides.
Tuck the sliced apples and onions in around the pheasants.
Pour the apple jack over all and light it on fire. Shake pan until flames subside.
Dust the tops of the pheasants with nutmeg.
2 Bake covered for about 1 hour, or until the juices run clear when
a knife is inserted into the thigh. Remove the Pheasants, apples and onions to a
platter and keep warm in the oven.
3 Transfer juices to a saucepan and bring to a simmer over medium heat.
Stir in the half-and-half and let simmer for 5 minutes,
stirring frequently. Season to taste with salt-free seasoning blend and
ground black pepper. Pour over the pheasants and serve.

Prep Time: approx. 20 Minutes. Cook
Time: approx. 3 Hours . Ready in: approx. 3 Hours 20 Minutes.
Makes 8 servings.
1 (4 pound) whole duck, rinsed
1 teaspoon chopped fresh basil leaves
1 teaspoon chopped fresh ginger root
1 teaspoon salt
1/2 orange, quartered
2 cups water
1 cup honey
1/2 cup butter
1 teaspoon lemon juice
1/2 cup undiluted, thawed orange juice concentrate

1 Preheat oven to 350 degrees F (175 degrees C).
2 In a small bowl mix together mix together the basil,
ginger and salt and sprinkle mixture on inside and outside of
duck. Stuff duck with orange quarters and lay in roaster.
Add water. 3 In a small saucepan combine the honey, butter, lemon
juice and orange juice concentrate. Simmer together over low
heat until syrupy; pour a little of the mixture over the
duck, saving the rest for basting. Cover roaster.
4 Bake/roast ducks in preheated oven for 30 minutes. Turn
duck breast down, reduce heat to 300 degrees F (150 degrees C)
and roast covered for another 2 to 2 1/2 hours, or
until very tender. If desired, turn duck breast up during
last few minutes of cooking, to brown.

Makes 4 servings
Prep Time: 10 Minutes
Cook Time: 1 Hour
Ready in: 1 Hour 10 Minutes
Ingredients
2 (1/2 pound) venison steaks
2 teaspoons cracked black pepper
2 teaspoons coarse salt
1 tablespoon unsalted butter

1 Season venison steaks with pepper and salt. Melt butter in a small
saucepan over low heat; skim off solids (the 'milky' substance that forms)
and discard. Transfer butter to a large skillet and heat over high heat.
2 Saute venison steaks in skillet for about 3 minutes each side,
then reduce heat to medium and cook for about 10 minutes each side for rare
steaks, 15 minutes each side for medium. Remove from heat and
let stand for 2 to 3 minutes before slicing into long strips. Serve immediately.

Makes 6 servings
Prep Time: 25 Minutes
Cook Time: 2 Hours 20 Minutes
Ready in: 2 Hours 45 Minutes
2 pounds ground venison
1 onion, chopped
1 parsnip, sliced
3 potatoes, cubed
3 carrots, sliced
1/2 rutabegas peeled and cubed
1 (16 ounce) can whole peeled tomatoes, with liquid
3 cubes beef bouillon cube
3 cups water
1/2 medium head cabbage, coarsely chopped
1 bay leaf
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper

1 Brown meat and onions. Add the rest of the ingredients and simmer 1-2 hours.

Makes 8 servings
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready in: 1 Hour 25 Minutes
2 pounds venison (deer meat)
1/2 (10 fluid ounce) bottle Lea & Perrins Worcestershire Sauce
1 (12 fluid ounce) can or bottle beer
1 1/2 cups all-purpose flour
1 tablespoon onion salt
1 tablespoon garlic powder
vegetable oil for frying

Directions 1 Pound venison flat, and cut into 1 inch strips; place in a large bowl.
Pour in Worcestershire sauce and beer. Cover, and refrigerate for
1 hour or more.
2 In a shallow bowl, combine flour, onion salt and garlic powder.
Drag soaked meat through the flour mixture. Heat oil in a large heavy skillet,
and fry meat until golden brown.

Serving Size : 10
Categories : Meats
Amount Measure Ingredient -- Preparation Method
1 1/2 Pounds Ground Venison
1/2 Pound Lean Ground Pork
1 Egg -- Beaten
1/2 Cup Milk
1/2 Cup Plain Bread Crumbs
1/2 Cup Onion -- Finely Chopped
2 Tablespoons Dried Parsley
2 Teaspoons Salt
1 Teaspoon Garlic Powder
1/2 Teaspoon Black pepper
1/2 Teaspoon Dried Oregano
All Purpose flour
1/3 Cup Vegetable Oil -- Plus 1 tablespoon
1 Large Onion -- Sliced into Rings
2 Jars 4 1/2oz Sliced Mushrooms
2 Tablespoons Flour
1 Can 14 1/2oz Beef Broth
In a large bowl, combine first 11 ingrediants.
shape into 10 patties: thoroughly coat each pattie with flour.
Preheat oven to 300 degrees. In a large skillet, heat
1/3 cup oil over medium high heat. Add steaks in batches
and cook until brown on both sides. Reserving drippings,
transfer steaks to a greased roasting pan. Place onion and
mushrooms over steaks.
To make gravy, add remaining tablespoon of oil to meat
drippings in skillet. Stir in 2 tablespoons flour and
cook over medium heat until flour begins to brown. Stirring
constantly, add beef broth and cook until slightly thickened.
Pour gravy over steaks, cover and bake 1 hour
or until juices run clear when meat is pierced with a fork.
Serving Ideas : Serve with gravy.

Yield: 6 servings
5 lb Venison roast
1 Onion; chopped
1/4 c Barbecue sauce; see below
1 tb Salt
2 tb Vinegar
pepper
Sauce:
1 tb Pepper
1 tb Salt
1 sm Box dry mustard
1/4 c Sugar
1/4 c Vinegar
1/4 c Water
1 Stick butter/margarine

For sauce: Mix dry ingredients. Add vinegar, water and mix.
Bring to full boil and add stick of butter and continue
to cook until butter melts. This makes 1 Pint of the Sauce.
Soak venison in water, 2 T. vinegar and 1 T. salt for 4-5 hours.
Remove and wipe dry. Sprinkle lightly with pepper and brush with sauce.
Add onion and enough water to cover bottom of covered roaster.
Bake in 325 deg. oven the first hour; then lower heat to 275 deg.
for an additional 3 hours. Baste often with sauce and juices from roast.

Yield: 7 servings
3 lb Venison stew meat
1 c Onion, diced
4 Garlic cloves, chopped
1 c Red wine vinegar
1/2 c Worcestershire sauce
2 ts Lawrey's Natural Choice
Seasoning for meat
2 ts Seasoned salt
1 lb Seasoned bacon
2 c Catsup
1/2 c Molasses
1/2 c Brown sugar

Place venison, onion, garlic, vinegar, Worcestershire sauce
and seasoning in crock pot. Cook on high for 1 to 2 hours
until meat is cooked. Cook bacon and crumble or chop.
Add bacon, catsup, molasses and brown sugar. Turn crock pot on low
and heat for the rest of the day. Serve over rice potatoes or toast.

Recipe courtesy Emeril Lagasse, 2000

6 slices bacon, cut into 1/2-inch pieces
1 medium yellow onion, finely diced
2 teaspoons minced garlic
1 pound ground venison
1/4 pound ground veal or pork
1 cup buttermilk
1/2 cup breadcrumbs
1/2 cup grated Parmesan cheese, plus extra for garnish
2 teaspoons salt
1 teaspoon black pepper
Creole seasoning
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh sage
1/4 cup plus 2 tablespoons vegetable oil
1 cup dry red wine
1/4 cup flour
1 quart veal or chicken stock
1 tablespoon Dijon mustard
1/2 cup heavy cream
4 tablespoons cold butter
2 pounds fresh pasta ribbons
1/2 cup chopped green onions

In a large saute pan set over medium high heat,
render the bacon until crispy, about 4 minutes.
Remove the bacon from the pan and drain on paper towels.
Add the onions to the pan and cook until soft, about 3 minutes.
Add the garlic and cook until aromatic, about 2 minutes.
In the bowl of a food processor, process the onions and
garlic into a smooth paste, then set aside to cool.
In a large mixing bowl combine the venison and veal.
With an electric mixer fitted with a paddle attachment,
blend the meats together on low speed.
(Alternately, blend together the ingredients with a large wooden spoon.)
Slowly add the bacon and onion mixture, and once incorporated,
gradually add the buttermilk, breadcrumbs and cheese in stages.
Add the salt, pepper, Essence, rosemary and sage, and blend thoroughly.
Form the meat into 20 even sized balls.
Heat a large saute pan over medium high heat and heat
2 tablespoons of the vegetable oil. Add the meatballs
to the pot in batches and sear on all sides.
Remove the meatballs and add the red wine
to deglaze the pan, scraping the bottom of the pan with a wooden spoon.
Pour the pan juices into a cup and reserve.
Add the remaining vegetable oil and flour to the pan and
cook over medium heat to make a light brown roux,
stirring constantly, about 5 – 10 minutes.
Add the veal stock to the pan and stir until the roux
is completely dissolved. Bring the stock to a boil,
then reduce the heat to a simmer. Let the sauce reduce for 15 minutes,
then stir in the Dijon mustard and cream.
Return the meatballs and reserved pan juices to the pot and cook for 20 minutes.
Bring a large pot of salted water to the boil.
Add the pasta ribbons to the boiling water and
cook until al dente, about 8 – 10 minutes.
Drain the pasta, toss lightly with olive oil and keep warm.
Swirl the cold butter into the sauce and adjust the seasoning to taste.
Serve the noodles topped by meatballs and sauce,
garnishing each serving with chopped green onions and grated Parmesan cheese.
Yield: 4 servings
Prep Time: 30 minutes
Cooking Time: 40 minutes