• Moore’s or Dale’s Marinade
• 1 ½ tsp.Cracked Pepper Blend
• ½ tsp.Onion Powder
• Venison Steaks
• 2 Bell Pepper
• Sm. Onion
• 2 Tbs. Butter
• Oil

Directions

1. Slice your deer steak into thin strips cutting against the grain of the meat. Slice your onion into thin strips and bell pepper into 1/4 in thick slices.
2. Put your meat into a large bowl and add the marinade to cover meat. Add about 1 ½ tsp. Pepper blend and ½ tsp. onion powder; more or less depending on your taste preference and quantity of meat. Stir well. Marinate for at least 2 hours, overnight is best.
3. Heat Oil in a large heavy skillet and add meat in a single layer. After meat is cooked through set aside and repeat cooking method until you are finished cooking rest of meat.
4. After you are finished cooking the meat set aside. You will have some dripping in the pan, add 2 Tbs. Butter to pan and melt. Add onions and cook till slightly soft; 2-3 min. Add peppers and cook till heated through.
5. Return meat to pan and heat thoroughly
6. Serve over warm tortillas. Add condiments of your choice. I have mine with salsa and sour cream. My kids eat them with just cheese and sour cream. Enjoy!

This recipe contributed by forum member buckfever. To add a recipe of your own please visit our hunting recipes forum.

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• 3 lbs of hickory smoked bacon
• 30 lbs of venison burger
• 2 large onions
• 2 green bell peppers
• salt
• pepper
• worcestershire sauce
• garlic powder (option)

Directions

1. Grind 3 pounds of hickory smoked bacon and 30 pounds of venison with a course grinder plate. You can substitute the bacon for 3 pounds of beef fat or 5 pounds of pork roast fat, but I wouldn’t because it is simply out of sight with the bacon.
2. Puree two large onions and two green bell peppers. When you add this to the meat, use all of the juice as well. This will help add to the flavor.
3. Next run the meat through the grinder a second time with a fine plate to make sure all the venison, bacon, onions, and peppers are mixed in thoroughly and evenly.
4. Add salt, pepper, and worcestershire to the mix to suit your taste. 4-8 ounces each of salt and pepper, and 8-16 ounces of worcestershire should do the trick.(A hint of garlic powder is optional)
5. After everything is all mixed together, put it in large bowls and let it stay in a cold refrigerator (not freezer) for 24-48hrs. This gives the extra ingredients a chance to soak the wild flavor out of the venison before you package and freeze the meat. These few days of setting before freezing are very important in knocking out the wild taste of the meat, so do not skip this step.
6. Now all you have to do is make 3-5 pound packages by wrapping the meat in plastic wrap and then freezer paper.

I have tried many different recipes in the past for venison burger and after tweaking a few different ones, this is by far the best recipe I have ever used hands down. The burger will be very lean with only 10 percent fat so I usually add a little olive oil in a pan if I am frying up burgers. This recipe also makes wonderful meatballs for spaghetti sauce. Enjoy!

This recipe contributed by forum member Slickhead Stalker RN . To add a recipe of your own please visit our hunting recipes forum.

Ingredients

• Thighs and legs of 1 wild turkey
• 1 yellow onion
• 2 cloves of garlic
• 1/8 tsp nutmeg
• 1 Tbl of Cumin Seed
• 1 Head of Star Anise
• 2 Tbl of black peppercorn

Directions

Take all of the above and place in a 8 qt stock pot. Place cumin, anise, and pepper corns in a piece of cheese cloth and tie off with butchers twine to make what looks like a little tea bag. Cover with water, bring to a boil, then reduce to a simmer and simmer for 2-3 hours. The foam that may accumulate on top of the water, skim off as it develops. remove the meat, onion chunks and set in a container and cover to let cool. Reserve 4 cups of the broth and set aside. Once cool, shred the meat and onions. A food prossesor works great for it.

• 4 cups Masa flour
• 2 tsp salt
• 1 cup corn oil
• Reserved broth

Mix dry ingredients together, with you hands mix in the oil, and broth )1/2 cup at a time) until mixture has a cookie dough consistency. Should take 2 and 1/2 to 3 cups of the broth.

Get some Tamale Corn Husks and soak in warm water until pliable (about 45 minutes) Directions for how to do this, and asseble the tamales should be on the side of the package of the husks. Asseble as the package directs and tie 3-4 together in one bunch. To cook, stand vertically and steam in a large pot with just enough water to barely touch the bottom of the Tamales for about an hour. You may have to add a little water here and there to keep the steam going. I have a collapsable veggie steamer basket that fits perfectly into the bottom of my stock pot.

Salsa

• 2.5 lbs of Tomatillos (those little green looking tomatos with the husks on them.
• 1 Jalapeno
• 1 Serrano
• 1 green bell pepper
• pinch of salt
• 2 limes

Take tomatillos and peppers remove stems, (and seeds if you don’t like it hot), spray with some cooking oil and the pinch of salt and place onto a hot grill and let go until the outsides are charred(12-15 minutes)

Place in a blender, and the juice of the 2 limes and puree. You may need to add a splash of water if it is too thick.

Serve 1 bunch of tamales with some salsa and sour cream on the side.

Should make about 3-4 dozen tamales depending on the size you make them.

This will make 50 pounds of link sausage. It will turn out fantastic.

Ingredients

• 30 lbs Venison
• 10 lbs Pork Butt
• 10 lbs Beef Fat
• 2 tbs Cayenne Pepper
• 1 tbs Crushed Red Pepper
• Meat Seasoning

Directions

1. Ground up 20 pounds of venison, 10 pounds of pork butt, and 10 pounds of beef fat with a course plate(I used a kitchen aid with a grinder attachment).
2. Mix it all up by hand really well. I did this in a large cooler because it is easier than doing it in separate bowls. At this point I would recommend to put the meat in a couple of smaller bowls and refrigerate them so you don’t get the meat too warm.
3. Next pull out the individual bowls of mixed meat one at a time and run them back through the grinder with a fine plate. Spread the meat evenly in the bottom of the cooler and every time you get about 2 or 3 inches worth of meat, add some seasoning and remix. Some people like to season the meat after grinding it the first time and leave it in the refridgerator over night. I have tried this and can’t taste much of a difference so I usually skip this step. I season my meat with Leggs old plantation #25. I have experimented with my own different seasonings but it never turns out quite as good. I would recommend putting the seasoning in a large shaker so that it will be distributed evenly. I also like to set about 15 or 20 pounds aside and add 2 table spoons of cayanne pepper and 1 tablespoon of crushed red pepper so I can have some sausage with an extra kick.
4. Now it is time to stuff the casings. Thaw them out in cool water. If you put them in water at the beginning of the grinding process, they should be just about right. I use an old cast iron sausage press. I put a little vegetable oil on the metal sausage attachment to help the casings slide into place without tearing them. Make sure to slide them on all the way on and try not to get any air bubbles in the casings. As you fill the casings don’t pull on them too much. Just let the press do the work for you. Of course if you are using an old timey press like me and are pulling the big metal arm crank around, you will be doing a little work yourself. Twist the casings about 3 times around in the same direction so you don’t unwind what you have already done. If you bust one, just cut it off where you busted it and make it the end of a sausage. I wouldn’t refreeze or save any left over casings.
5. Now just wrap em up in some plastic wrap, package em up with some freezer paper, and put them in the freezer as soon as you are done. Call over all your buddies the next day to help you eat them up!

I ended up with 144 sausages. Not too bad for just $21. ($10 Pork Butt-$6 Casings-$4 Seasoning-$1 Bullet)

This recipe contributed by forum member Slickhead Stalker RN. To add a recipe of your own please visit our hunting recipes forum.

Ingredients

• 1 lbs Ground Deer or Beef
• 1 Can Pinto Beans
• 1 Can Corn
• 1 Can Green Beans
• 1 Can Stewed Tomatoes
• 1 Can Diced Tomatoes and Green Chilies
• 1 Can Beer
• 1 Package Taco Seasoning
• 1 Package Ranch Dressing Mix
• Salt to Taste

Directions

1. Brown the deer in a large soup pot. Drain off the fat.
2. Add the pinto beans, corn, green beans, both cans of tomatoes and the beer. You can add the liquid from the vegetables or drain it off. It depends on how you like your soup.

You can also add any hot peppers you like, depending on how you like your soup. This one fixes in no time and served with a couple pieces of garlic toast, hits the spot any time of year.

This recipe contributed by forum member Poppy. To add a recipe of your own please visit our hunting recipes forum.

Ingredients

• 1 or 2 Pheasants
• ½ Lbs. Maple Bacon
• 2 Eggs
• 4 Tbs. Butter, Melted
• 5 Baking Potatoes- Cut in Cubes
• 5 Carrots- Cubed
• Fresh Green Beans or Yellow Beans if desired
• 1 Can Turkey Gravy
• 1 Roasting Bag

Directions

1. Clean the birds and lay the bacon over them, place in the roasting bag.
2. Put the birds and bag in a deep roasting pan.
3. Mix 2 eggs, butter, and the gravy together.
4. Pour gravy mixture over birds.
5. Add your potatoes, beans and carrots to the bag.
6. Tie the bag closed according to package direction.
7. Cook at 350 d. until birds are tender. Cooking time will very depending on the size of the birds. Meat should turn a white color when done.
8. Put on a serving dish and enjoy.

This recipe contributed by forum member Chip. To add a recipe of your own please visit our hunting recipes forum.

Ingredients

• Dry Red Italian Wine
• Garlic Cloves
• Bay Leaf

Should you have any meat, that you want tenderized, or to just bring out the flavor, here is a secret for you. This works well with anything, bird, bear, venison, moose, stew meat and roasts.

Directions

1. Put meat in a glass jar.
2. Add enough wine to cover the meat (You can substitute coke for the wine, but add a little Brown Sugar to the mixture.)
3. Add garlic and bay leaf to taste.
4. Mix well.
5. Marinate for at least 24 hrs, the longer the better though.

You can also add your seasoning to your liking. Tender is not the word, knives not necessary. Enjoy!

This recipe contributed by forum member Annie Oakley. To add a recipe of your own please visit our hunting recipes forum.

Ingredients

• 800 g Venison, Cubed
• 1 Pineapple – Fresh Not Canned
• 1/2 Cup Brown Sugar
• 3 Tbsp Soy Sauce
• Juice of 1 Lemon
• 3 Tbsp Oil
• 1 Tbsp Mustard
• 1/2 Tsp Pepper

Directions

1. Peal the pineapple, and cut it to 5 equal parts.
2. Take one whole portion including the core (middle hard part) and puree it in a blender with enough water to make it smooth.
3. Make the marinade from pineapple puree, sugar, soy sauce, lemon juice, parsley, oil, mustard and pepper. Mix well.
4. Marinate the meat overnight.
5. Cut up remaining pineapple; you want the pineapple to be the same size as the meat cubes. Line it with venison on skewers.
6. Grill over med-high heat until desired doneness.

You will just have to trust me on this and try it.

This recipe contributed by forum member Whitetail Freak Hunter. To add a recipe of your own please visit our hunting recipes forum.

Ingredients

• 5 Red Potatoes
• 3 Celery Stalks
• 1 lbs. Carrots
• 2 Yellow Onions
• 1 Bunch Parsley
• 5 Beef Bullion Cubes
• 2 lbs. Ground Venison
• 3 Eggs
• 3/4 Cup Breadcrumbs
• Assorted Spices: Garlic, Oregano, Basil, Salt, Pepper, Cumin, etc., to taste
• Olive Oil

Directions

1. Chop up the Potatoes, Celery, Carrots, Onion and Parsley.
2. Add to a large pot and cover with water.
3. Add the Beef Bullion and boil.
4. In a large bowl add Ground Venison, Eggs. Breadcrumbs, and Spices to taste.
5. Mix well and roll into small meatballs, about 1 inch round.
6. Heat Olive Oil in a pan and fry meatball until they are brown on all sides and well done.
7. When meatballs are done add to soup pot and continue to boil until the vegetables are tender.
8. Sprinkle some Parmesan Cheese or your favorite Croutons on top of soup for extra flavor.
9. If you prefer a thicker soup, you can add 2Tbs. Corn Starch to some cold water and add to the broth.
10. If you prefer a tomato based soup, add some Tomato Paste, to taste to the broth.
11. I make a huge pot and freeze it so I can have it whenever I need to warm up after a cold day of hunting.

This recipe contributed by forum member Joel the Signman. To add a recipe of your own please visit our hunting recipes forum.

Ingredients

• 4 lbs Ground Venison
• 1/2 lbs Bacon
• 1 Lg Onion
• 2 Garlic Cloves Minced
• 1 Jar Hot Taco Sauce (or Your Favorite Hot Sauce)
• 3 Cans Chili Beans
• 3 Cans Kidney Beans
• 1 Cup of Your Favorite Beer
• 1 Cup V8 Juice
• 1/4 Cup Hot Chili Powder
• 1/2 lbs of Velveeta Cheese
• Jalapeno Peppers (chopped) Optional

Directions

1. Brown ground venison and bacon together with onions and garlic.
2. Combine all ingredients except Velveeta cheese in a large pot and bring to a simmer.
3. Drain and add venison and bacon (I don’t drain it. All goes in the pot)
4. Simmer all for 30 Minutes.
5. Melt cheese or cube cheese and put into pot. Stir into chili and cover let stand 5-10 Minutes.

This recipe contributed by forum member WHITETAILFEVER. To add a recipe of your own please visit our hunting recipes forum.