The recipes on this page may not be copied in any form without the written approval of Mark Geiger.

     Cut meat with the grain,into strips six inches long, one inch 
wide and one quarter inch thick. Coat meat with salt and pepper, then
 brush with Liquid Smoke. Marinate overnight in refrigerator. Next
 day, drain meat and place in oven, using toothpicks poked through 
the end of strips to hang on oven rack. Set oven at 130 degrees.  Put
 a tray under meat to catch the drippings. Leave oven door slightly
 open to allow moisture to escape. Most vens will hadle two dozen 
strips. Drying time is usually 10 to 12 hours. If dried properly,
 meat will be dark with no moisture in the center.You also should be 
able to bend them without breaking.
     Store in moisture proof container.

3 pounds venison cubed and fried in butter
3 leeks, cut up
4 cloves garlic
2 teaspoons oregano
1/2 bottle hearty red wine
2 small cans tomato paste
8 tablespoons olive oil
2 large cans pitted black olives, sliced
2 red peppers seeded and cut into strips



     Heat oil and simmer leeks, peppers and garlic until soft.  Add
 oregano, tomato paste and wine. Simmer until tasty and add venison 
and sliced olives.  Layer over cooked lasagna noodles.  Top with
 grated Parmesan cheese, if desired. 

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