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The recipes on this page may not be copied in any form without written approval of Mark Geiger.
2 pounds venison, cubed (all fat, bone and sinew removed)
4 tablespoons cooking oil
1/2 cup flour
2 teaspoons of salt
1/2 teaspoon white pepper
1/2 teaspoon rosemary
6 tablespoons dried parsley
1 large onion peeled and wedged
1 tablespoon paprika
6 cups hot water (to cover)
1 cup peas (frozen, canned or fresh)
1 cup red wine
Dredge meat in flour. Brown meat and onions in cooking oil. Add
remaining ingredients except for peas and wine. Simmer for 1 hour
allowing liquid to reduce to gravy. Add wine and simmer 5 minutes
longer. Serve over French bread slices.
2 pounds ground deer burger
1 onion chopped
4 crackers crushed
3 eggs slightly beaten
1 teaspoon galic salt
1/8 teaspoon pepper
Mild cheese slices
Mix all ingredients except cheese slices. Place half of the mixture
in baking dish, place thin slices of chees on first half. Cover cheese
with rest of meat mixture. Bake 350 degrees for one hour.
1 1/2 pounds venison
cut into 1/2 inch pieces
12 ounce can tomato sauce or spaghetti sauce
1 medium onion diced
1 green pepper diced
2 cloves of garlic minced
4 tablespoons oil or butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano
Saute onion, pepper and garlic until soft not brown. Mix flour, salt
and pepper in a paper or plastic bag, put in venison and shake to
coat meat.
Remove and brown in oil. Layer meat and vegetables into a
casserole or an oven bag.Cover with sauce and bake in a 350
degree oven for 1 1/2 hours. Serve over spagetti or rice.
Another variation: Slice and saute 6 ounces of mushrooms instead
of green peppers. Use 1 can cream of mushroom soup and 1/2 cup
of milk instead of tomato sauce. Serve with noodles.
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