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Stir-Fried Venison Strips

1/3 cup Soy Sauce or Tamari
2 tsp. Brown Sugar
1/8 tsp. Ginger
1/8 tsp. Ground Black Pepper
1 clove Garlic, Minced
1/8 tsp. Red Pepper Flakes
1 Tbs. plus 1 tsp. Onions, Minced
1-1/4 lbs. Venison Tenderloin steaks, thinly sliced
1 Tbs. plus 1 tsp. cooking oil

Thoroughly mix the first seven ingredients. Add venison and put in a container with a tight fitting lid. Marinate in refrigerator 4 hours or overnight. Heat oil in a wok or skillet. Drain the venison. Stir fry over high heat for 3 to 4 minutes, or until just done.

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Deer Stew

1 pound bacon
2 pounds cubed deer meat
2 medium turnips -- cut up
1 large can Veg-All
1 can tomato sauce - (16 oz)
1 onion -- diced
Salt -- to taste
Freshly-ground black pepper -- to taste

Fry the bacon first and then use drippings to brown floured deer meat (or beef). Put browned meat in a slow cooker and pour in the liquid from the Veg-All. Add the tomato sauce, the diced onion and cut up turnips. (Add water as needed to obtain desired consistency.) Cook in crock pot 3 to 4 hours on HIGH (all day on LOW) or until meat is very tender.

Add Veg-All vegetables and bacon and cook an additional 15 minutes.

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Grilled Venison Steaks + Marinade Recipe

1 1/2 cups vinegar
1 cup red wine
1/4 cup cooking oil
1 bay leaf
1/4 teaspoon thyme
1 medium onion, finely chopped
2 tablespoons chopped celery
1/4 teaspoon whole allspice
1/2 teaspoon salt

Steaks
6 venison steak
salt and pepper

For the marinade: Combine all ingredients in a saucepan.
Heat mixture to boiling over high heat; reduce heat to low and simmer, covered, for about 30 minutes.
Set aside to cool completely.
Cover and store in refrigerator until ready to use.
Marinate game in refrigerator before grilling for several hours.
To cook venison, place on a lightly greased, preheated bbq grill and broil 7 to 10 minutes per side.

Season to taste and serve.

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Southern Venison Chili

2 lbs. coarsely ground venison
1/4 c. vegetable oil
1 c. chopped onions
2 cloves garlic, minced
1 lg. green pepper, cut in strips
3 tbsp. chili powder
2 tsp. sugar
3 1/2 c. whole tomatoes
1 c. tomato sauce
1 c. water
1/2 tsp. salt
2 c. kidney beans

Brown venison in vegetable oil. Add in onions, garlic, and green peppers. Cook 5 minutes, stirring constantly. Add chili powder, sugar, tomatoes, tomato sauce, water, and salt. Simmer 1 1/2 hours. Just before serving, add kidney beans. Serves 6-8 people. Great for the hunting camp!

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