Venison Jerky

Cut lean strips of venison into pieces 1 to 1 and ½  inches thick and about 5 inches long. Any cut can be used but tender meat gives a better product. The loin, round, and flank are often used.

Make a brine of 1 pound salt to 1 gallon of water, store in granite canner, stone crock, or plastic bucket. Add meat. Weight the meat so the liquid covers the surface and allow to stand at least 12 hours.

Drain well and place on trays for  smoker. Transfer to smokehouse. Dry out and flavor with warm, not hot, smoke for 5-15 days, depending on the size of the pieces to be dried.

Use any non-resinous wood like maple, ash, or apple. When completely dry, store the meat in airtight containers. Jerky keeps indefinitely if all the fat has been removed before brining.

Byron's Venison Pot Roast

First season your meat with salt, pepper & thyme. Then sear meat on high heat on all sides.

Add 1 tsp chopped Garlic, 1 small diced onion, 2 small pieces of diced celery, 2 small diced carrots with 4 ounces of red wine, and 1/2 tsp Worcestershire sauce.  then add 2 cups of beef stock and 2 tablespoons tomato paste. Once thoroughly combined, pour over meat, making sure liquid covers 3/4 of  the venison roast.

Place in a 350 degree oven for about 2 and a half hours until fork tender.  Be sure to turn the meat at least three time while cooking.  Sauce can be thickened with cornstarch or a roux if wanted.

Wright's Korean Venison

Ingredients


3 lb Venison meat – (any cut); -sliced as thinly as possible
1 c Soy sauce
1/2 c Sesame oil
1/4 c Hot water
4 ts Sugar
1/4 c Sake or vermouth
1 ts Hot oil
1 ts Red pepper flakes
1/3 ts Freshly-ground white pepper
4 Scallion stalks; chopped -thin
10 Garlic cloves; crushed or -chopped

=== DIPPING SAUCE ===
1/2 c Soy sauce
1/4 c Sesame oil
2 tb Sugar
1/8 c Sake or Vermouth
1/8 c Hot water
1 ts Red pepper flakes
2 Scallion stalks; chopped -thin
2 Garlic cloves; chopped thin

Instructions
Marinate venison in warmest part of refrigerator 2 to 3 days. Broil or grill. Mix all dipping sauce together. Serve venison with two six-packs beer and dipping sauce. If it is too much sesame for your taste, halve the amount of sesame oil, and use canola oil in its place.

Carol's Crock Pot Chili

This is a highly adjustable recipe.
Pour 1 jar of chunky ragu or prego spagetti sauce in a pot. Add one container of Jack Daniels BBQ sauce (i think i used the spicy or the smokehouse kind, depends on what flavor you're shooting for). add 2 cans (20 oz each) of red kidney beans buy a couple of the make your own chili packets in the grocery store in the spice & packet aisle - add them to the pot. add two cans of tomato paste (less if you don't like it thick). add a couple of pounds of slightly browned lean meat. I used venison, turkey or chicken, but beef is fine too. I used to set it up at night say 9 at night, and cook on low til the next morning. Take a serving or two for lunch. The rest I would freeze in lunchsize bowls for some other time. This makes a lot, you could probably half the recipe and still have a lot to eat.