Baum's Venison Recipes
Baum's Venison Recipes
28 oz. whole peeled tomatoes (crushed slightly by hand)
15 oz. dark red kidney beans - undrained
15 oz. light red kidney beans - undrained
15 oz. black beans - undrained
1 medium sliced onion
1/2 tsp. black pepper
1/2 tsp. salt
1/4 tsp. chili powder
1/4 c. chopped green bell pepper
2 tbsp. wworchesire sauce
1/2 tsp cinnamon
1 tbsp. brown sugar
1 tbsp. chopped jalapeno peppers
1 c. venison (either canned or cooked - cut 1/2 inch against grain)
Mix all ingredients and simmer until onions and green peppers are tender.
1 Pound Ground Roadkill Venison
2 Tablespoons Milk
1 Egg
1 Teaspoon Worcestershire Sauce
1 Can Cream of Mushroom Soup
1 Teaspoon Garlic Powder
1/4 Cup Onion -- chopped
1/3 Cup Bread Crumbs -- Dry
1/2 Tablespoon Parmesan Cheese
3/4 Teaspoon Salt
1/8 Teaspoon Pepper
1/2 Teaspoon Oregano
3/4 Teaspoon Salt
1/8 Teaspoon Pepper
1 Can Cream of Mushroom Soup
Mix all the ingredients together (except soup).
Shape mixture by Tablespoonfuls into 1 1/2-inch balls.
Place the meatballs in a lightly greased baking pan, Bake, uncovered, in a 400 degree F. oven until light brown, about 20 - 25 minutes.
Mix soup according to normal directions.
Place meatballs in soup and heat thoroughly.
Marinate Bambi backstraps in Zesty Italian Salad Dressing for 12 hours or more.
Place entire mixture of backstaps and dressing in a pan and sauté slowly until cooked thoroughly.
Boone and Crockett venison roast(s)
16 oz bottle of original BBQ sauce
1 jar of hot dog relish
1 small can of sliced black olives.
Place roast(s) is crockpot and fill half full of water.
Cook until meat is falling off the bone.
Pull meat from the bone and slice desired thickness across the grain.
Mix in remaining ingredients and heat thoroughly.
1 c. vinegar
1 c. sugar
1 tsp. pickling spice
1 small sliced onion
Cook heart for one hour in salt water, making sure it stays covered
in
water. Rinse, then cut in half from top to bottom. Remove
arteries.
Cut into bite size pieces and place into jar. Heat vinegar,
sugar,
spice and onion to a boil. Immediately pour mixture over heart
peices.
Refridgerate for at least four days prior to consumption.
1/8 c. soy sauce
1 c. original flavor BBQ sauce
2 tbsp. brown sugar
2 tsp. liquid smoke
2 tsp. tabasco sauce
2 1/2 tsp. black pepper
1 tsp. onion salt
1 tsp. garlic salt
1 tsp. garlic powder