Venison Meat loaf

1 1/2 pounds ground Venison (you may substitute Elk, Moose and Bear)
1 c. fresh Italian style bread crumbs
1/4 cup fresh parsley, chopped
3-4 cloves garlic, finely minced
1 large onion, finely chopped
1 large green bell pepper, chopped
1 egg
1 1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1 8 oz can tomato sauce
1 cup ketchup
1/2 cup water or beef stock (can use bouillon)
3 tbsp. Balsamic vinegar
3 tbsp. brown sugar
2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1/4 c. Parmesan, grated Optional

In a small bowl, combine tomato sauce, ketchup, Balsamic vinegar, brown sugar, Dijon mustard, Worcestershire sauce, and water/beef stock.
In a large bowl, combine beef, bread crumbs, onions, green bell pepper, parsley, chopped garlic, egg, seasonings, 3/4 cup of tomato mixture, and optionally, Parmesan cheese.
Form into loaf. Place into shallow 7 by 10 in. pan or bread loaf tin, lightly oiled. Pour remaining liquid over meat loaf to coat. Bake in a 350 degrees Fahrenheit oven for one hour and 15 minutes, basting occasionally with ketchup or your favorite barbecue sauce.

Optional Variations: Choose one:

1. Eliminate salt, bouillon, and substitute 3 T onion soup mix. Sprinkle top with tomato soup and crushed crackers instead.
2. Use old-fashioned rolled oats instead of bread crumbs.
3. If you have leftover bread, especially Italian or French bread, substitute milk for the water listed in recipe, and soak about 2 cups bread in the milk prior to mixing into the meat mixture. Squeeze out the excess slightly before adding. Substitute this bread for the bread crumbs. After mixing everything together, you can also form this meat mixture into meatballs and fry in 1/2 inch olive oil in a heavy bottom skillet (such as cast iron). If making Italian meatballs, leave out the brown sugar and Dijon mustard, but be sure to use the Parmesan cheese. Season the oil in the pan with 2-3 whole cloves garlic (don't chop it up or it will burn instead of just roasting).
4. If you're in a hurry, you may use as a substitute 2 cups of barbecue sauce and eliminate the following ingredients: 1 c. ketchup, 1 8 oz can tomato sauce, 3 tbsp. balsamic vinegar, 3 tbsp. of brown sugar, 2 tbsp. Dijon mustard, 2 tsp. Worcestershire sauce.
5. Eliminate the sauté crumbs. Sauté this mixture with onion and garlic for 5 minutes and layer a casserole with no-cook lasagna noodles. Place meat mixture to cover noodles. Add a sprinkling of Parmesan cheese and 1/3 pound ricotta mixed with one egg, 1/4 cup freshly chopped Italian parsley or 1 cup fresh spinach and 1/2 pound grated mozzarella cheese. Cover with another layer of noodles, and top with 1 large can of tomato sauce mixed with 1/2 teaspoon each basil and oregano. Place in 325 degree oven 60 minutes or until bubbly, basting occasionally with sauce to prevent lasagna from drying out.
6. Form meat mixture into large doughnut shapes, approximately 6-7 inches across. When forming the doughnut, don't allow the center to actually become a doughnut hole; just thin it out, leaving a well in the center. Optionally, brush with ketchup. Crush 8-10 Saltine or Ritz crackers into crumbs and sprinkle over the doughnut shaped burger, concentrating the excess crumbs into the center. Sprinkle with onion and garlic powder and a liberal dose of soy sauce, allowing a 1/2 spoon or so to form in the well. This can optionally be topped with cheese and canned mushrooms if desired. Place in microwave and cook on high for 3 minutes or so, according to size, until the juices run clear and meat doughnut is done. Served with meat drippings as topping, there is no need for a bun. This is a fast and easy low-carb lunch!
7. Place 3-4 strips of bacon lengthwise along the top of the meatloaf. Garnish with rings of green or red bell pepper and bake as usual. 8. Use your imagination, get creative, and enjoy!

Curried Deer            

2 lbs venison cut into cubes
1 large onion, chopped
3 cloves garlic, crushed
3 tbsp mild curry powder
6 oz can tomatoe paste
2 bay leaves
1/4 tsp powdered cloves
2 cups beef stock
2 diced carrots
2 cups diced cellery
1/2 cups raisins
1 diced apple
1 tbsp lemon juice
Salt and Pepper to taste

Lightly brown meat, onion and garlic in oil or butter. Add curry powder and tomatoe paste. Mix well. Add beef stock and mix in rest of ingredients. Simmer for 1 1/2 hrs, covered. Best serve with plain rice.Be sure to trim off ALL fat and sinew.

Venison Rouladen

10 Venison Round Steak pounded
Prepared Mustard (i.e. Dijon)
10 Bacon strips/ Ham slices
1 large onion sliced
Dill pickles sliced into quarters strips
3 hard boiled eggs, sliced into quarters strips
1 cup beef consomme
1/2 cup Flour
oil
Salt and pepper to taste
Twine or tooth picks to hold Rouladen together.

Spread mustard on each pounded steak. Lay 1 strip of bacon or sliced ham (both is great too), several slices of onions,quatered egg and pickle. Roll meat around filling and secure with tooth pick or twin. Coat rouladen with flour and brown in small amount of oil. Add consomme and simmer 1 to 1 1/2 hours depending on thickness of steak.
There should be enough gravy accumulated to spoon over noodles which can be served with the rouladen.

Goulash

Ingredients:
1-2 lbs Venison, Moose, Veal or Beef sliced in lengths bite size.
1 medium onion chopped
1 green pepper- chopped into med size peices ( exclude if you do not like)
1 carrot- chopped into med size peices ( exclude if you do not like)
1 medium Tomatoe chopped (1 small can of tomatoe paste is good too)
2 Tablespoons Hungarian Paprika spice (powder like- Its all in the flavouring) use reg paprika if you cannot find
Salt & Pepper
1/2 cup Sour Cream
1/4 white flour.
5 tablespoons lard/ shortneing ( you can use oil if you do no have lard- do not use butter)
1/4 cup finely chopped parsely ( add to Goulash if left over)
Beef Boullion see directions for 4 cups of water
Csipetke  or egg noodles ( home made is best but you can cheat if you find it in the store. I always make them a day ahead)
3/4 cup white flour
1 egg
salt

Heat lard in a large pot over medium heat. When hot add onions. Cook onions until transparent then add Paprika. Remove pot a stir until all onions covered. Smell the aroma!!!
Add carrots & sliced/ chopped meat and brown lightly over med heat. stir contantley so that nothing burns. ( thinner the slices the faster it cooks)
Add green peppers and tomoatoe and cook until mixed in with other ingredients
Turn up heat to high & add cold 4 cups of Water. When boiling add Beef Boullion. Boil for about 5 minutes then turn heat to simmer (med-low)
After 1/2 hour, Add salt and pepper to taste. ( remember boullion is very salty). If you like spicey add chile peppers or Tabasco sauce. 

While you wait for 1/2 hour you can make the egg noodles/ Csipetke.
In a bowl add the flour, make a hole in the middle for the mixed egg and pinch of salt.
Mix together to form a hard dough. Roll out on a floured board as thinly as you can Then with your floured fingers pinch small fingernail size bits out in a floured container. Add pecies minus flour directly into soup after 1/2 hr is up. Cook for another 15 minutes. Keep soup on simmer( the hotter the better)
 Mix the 1/2 cup sour cream and 1/4 cup flour together and add to Goulash Just before serving. Stir to blend in. Texture of Goulash should be a cross between a stew and a soup.
Serve in bowl and sprinkle finely chopped parsely and put a dap of sour cream in the middle.
Have extra sour cream or chile pepper/ Tabasco sauce handy on table
Serve with fresh warm bagette and butter. And a great RED WINE!!

Venison Roast

Venison roast cut (tenderloin, chuck or shoulder)
5 slices of bacon
1/4 tsp pepper or crushed pepper corn
2 celery stalks chopped into 2 inch pieces
1 cup of mushrooms
2 medium onions
2 garlic cloves, crushed
1/2 c flour
1/2 tsp salt
2 cups boiling water or beef bouillon (reduce salt if broth is used)
1/2 tsp tarragon
1/2 tsp oregano
1/2 tsp paprika
2 bay leaves
1/4 cup chopped parsley

Mix spices and flour together. Lay venison on board and pound seasoned flour into it. Cook bacon in roasting pan until lightly crisp. Remove bacon from pan and add floured venison to roasting pan. Brown on all sides then add mushrooms, celery, garlic and onions. Cover roast and vegetables with remainder of flour mixture. Add 1/2 of the water, bay leaves and stir. Cover and bake at 300 degrees for 1 hr. Add rest of water and stir. Cook for another 1/2 - 1 hr until tender. Crumble cooked bacon and chopped parsley over roast, just before serving. Serve with Buttered Mashed potatoes and horseradish.  

Venison Steak Baked

2 large boneless venison steaks, cut into serving pieces
1 1/2 cup water
1/2 red wine
1/2 pkg onion soup mix
2 tbsp butter or margarine
2 large carrots peeled and sliced
2 tbsp cornstarch in 1/4 cup cold water
Salt and pepper to taste

Melt butter in a Dutch oven or large baking pan. Brown venison and then remove. Add water, wine, onion soup mix and carrots.
Add salt and pepper
Cook until carrots are tender- crisp. Thicken sauce with cornstarch and water mixture, the add steak back in. Simmer for 1 hr until meat is cooked and tender.

Venison Jerky

3 lbs. deer meat cut into 1/2 x 1/4 inch thick strips
1 tsp. onion powder
1 tsp. black pepper
1/4 c. soy sauce
1 tbsp. salt
1 tsp. garlic powder
1/3 c. Worcestershire sauce

Mix all the above ingredients and pour over meat and marinate overnight in refrigerator or where cool. (Zip Lock bags do very well for this purpose.)

Dry in dehydrator or in very low oven setting, about 200 degrees, until completely dry (about 3 to 5 hours).

Lazy Man Lasagna Crock Pot Style

1 -10oz package broad lasagna noodles broken into bite size pieces.
1  pound ground venison, elk or moose
½ pound Italian sausage
1 onion, chopped
1 garlic clove, minced
12oz mozzarella cheese, shredded
12oz carton cottage cheese
2 -6oz cans tomato paste
1 cup water
1 tsp basil
1 ½ tsp salt
½ tsp pepper
1 ½ tbsp dried parsley flakes

"Cook noodles according to package directions, just until tender, then drain. Brown ground beef and sausage, drain.Place in lightly greased cooker. Add all remaining ingredients.Stir  to mix thoroughly.
Cover and cook on low 6-8 hours (High 3-4 hours)