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GROUND VENISON FOIL WRAP

Take a 12" square piece of foil. Put a venison patties (about the size of a hamburger patties) on middle of foil. Pull up sides of foil to form a bag. Add about 1/4" slices of potatoes to top of meat, then add onion slices, put about a teaspoon of butter and 1/8 cup of water in foil. Sprinkle with salt, pepper, & a little garlic powder. Close foil and put in hot charcoaler for about 20-30 minutes. Or you can cook at 350 degrees in an oven for about the same time. You can add other vegetables if you want to the foil wraps.

submitted by Susan Jones

VENISON STEW PAPRIKA

2 1/2-3 lbs. venison stew meat cut into 1 inch cubes
1/2 C flour
3 T paprika
Salt and Pepper
2 T butter
2 med. Onions, chopped
2 cloves garlic
1 t marjoram
1-11 oz. Can tomatoes or 1 can tomato sauce
1/2 C sour cream at room temperature
1/2 C wine or 7-Up

Shake meat cubes in plastic bag with the flour, 1T paprika, salt and pepper. In Dutch oven, melt butter and sauté coated venison cubes until browned (may have to brown the cubes in stages, do not crowd them to get nicely browned). Remove cubes to warm dish and in the same Dutch oven, sauté onions and garlic with 2 T paprika until soft. Then add marjoram, tomatoes and wine or 7-Up. Add browned venison cubes and simmer over low heat until meat is tender (45 min-1.5 hours). Just before serving, stir in 1/2 C sour cream. Serve with egg noodles or rice.

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		GROUND VENISON FOIL WRAP Take a 12" square piece of foil. Put a venison patties (about the size of a hamburger patties) on middle of foil. Pull up sides of foil to form a bag. Add about 1/4" slices of potatoes to top of meat, then add onion slices, put about a teaspoon of butter and 1/8 cup of water in foil. Sprinkle with salt, pepper, & a little garlic powder. Close foil and put in hot charcoaler for about 20-30 minutes. Or you can cook at 350 degrees in an oven for about the same time. You can add other vegetables if you want to the foil wraps. submitted by Susan Jones VENISON STEW PAPRIKA 2 1/2-3 lbs. venison stew meat cut into 1 inch cubes 1/2 C flour 3 T paprika Salt and Pepper 2 T butter 2 med. Onions, chopped 2 cloves garlic 1 t marjoram 1-11 oz. Can tomatoes or 1 can tomato sauce 1/2 C sour cream at room temperature 1/2 C wine or 7-Up Shake meat cubes in plastic bag with the flour, 1T paprika, salt and pepper. In Dutch oven, melt butter and sauté coated venison cubes until browned (may have to brown the cubes in stages, do not crowd them to get nicely browned). Remove cubes to warm dish and in the same Dutch oven, sauté onions and garlic with 2 T paprika until soft. Then add marjoram, tomatoes and wine or 7-Up. Add browned venison cubes and simmer over low heat until meat is tender (45 min-1.5 hours). Just before serving, stir in 1/2 C sour cream. Serve with egg noodles or rice.
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		Marinated Venison Brochettes (also known as “deer kabobs”) Ingredients: •2 pounds of venison loin, rump or flank steak. (will make approximately 12 to 15 brochettes) •vinegar and oil based Italian Salad Dressing (i.e. Zesty Italian). •10 oz. jar of either mild or hot jalapeno peppers (sliced). •1 pound bacon •1 8 oz. jar of pearl cocktail onions (a.k.a. Martini Onions), or 2 to 3 small yellow onions cut into 1/2 inch cubes. •salt, pepper, seasoned salt to taste •wooden toothpicks and/or skewers Preparation: •Remove as much of the "silver skin" and any connective tissue (white) from venison as possible and cut into strips approx. one and a half inches wide, by 1/2 inch thick by approximately three to four inches long. •place all strips into large bowl and mix with Italian Salad Dressing and refrigerate overnight. HINT: Give the meat at least one stir overnight to marinate the venison strips evenly. •Take each strip and place 2-3 slices of jalapeño at one end with one cocktail onion (or cube of onion). •Roll (or fold) the onion/peppers inside the strip of venison, then take one strip of bacon and wrap around the venison roll, then secure in place by tooth picks. HINT: Spearing the toothpicks through the onion in the center of the roll really helps to hold everything together. •Season outside of each brochette with salt, pepper or your favorite meat seasoning (i.e. Tony Chachere's Creole Seasoning, Cavender's Greek Seasoning etc.) Grilling or Smoking: Brochettes can be grilled on a normal gas or charcoal barbecue grill, but be careful not to cook in direct flame. Grilling over an open flame can be dangerous once the bacon fat begins dripping on the open flame, which can cause flare ups. Place meat where it will not drip on the grill burners, or charcoal. Or, For the safest (and most tender) brochettes, place in a slow smoker (225 degrees for 2 hours). Brochettes can also be broiled in an oven, but a pan must be placed below to catch drippings from bacon. Presentation: Do your best to remove all the toothpicks prior to serving (but you might also warn dinner guests to watch out for any you may have missed). Can be served with grilled veggies (i.e. zucchini, onions, bell peppers) and mushrooms on shish-kabobs. Substitutions/Variations: Although cooking the jalapeño peppers lessens their spiciness, you may want to prepare some brochettes with no jalapeños. Or, you may want to use milder pepper varieties (i.e. mild chilli, banana or bell peppers) for those with a low tolerance for hot and spicy foods. A surprisingly tasty variation to the above involves placing a dried apricot in the brochette along with the onion and pepper!