The recipes on this page may not be copied in any form without the written approval of Mark Geiger.
3 pounds venison 1 cup onion chopped 4 slices of bacon 1 red pepper or dash of red pepper 3 tablespoons flour 3 tablespoons red wine Salt and pepper Cook venison until tender in water. Add salt and pepper. Cool. Cut into small peices and put in pan and cover with the stock it was cooked in. Put onion, flour, wine, and bacon strips on top. Cook for 2 hours in low oven.
1 1/2 cup maple syrup 2 tablespoons chili sauce 2 tablespoons cider vinegar 1 1/2 tablespoons onion,dried 1 tablespoon Worchestershire sauce 1 teaspoon salt 1/2 teaspoon dry mustard 3 pounds venison spareribs, cut in serving pieces Combine all ingredients except venison. Brush both sides of spareribs with maple basting sauce. Place ribs in single layer on rack in shallow roasting pan. Roast 1 1/2 hours at 300 degrees until tender,brushing frequently with sauce and turning occasionally to glaze evenly. Makes 4 servings.
Strips of Venison 1/2 cup worchestershire sauce 1/2 cup soy sauce 1 tablespoon of garlic salt season all pepper onion salt(or powder instead of salt) 2 tablespoons of liquid smoke Mix it all together in a big mix bowl. Add the meat strips and soak for 24 hours and place on dehydrater adding a sprinkle of table salt and more pepper.Dehydrate for apprx. 8 hours on high heat or until done.(For spicy hot Jerky add 1 teaspoon of cayenne pepper to the mixture.)
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