Mix well, put in refrigerator and keep for 3 days. Fourth day form 4 rolls, place on a wire rack in a pan and bake at 140 degrees for 8 hours. Can be frozen.

DEER-BEEF BOLOGNA
Submitted by: Eugene

4 lbs. deer-hamburg
1/4 c. Morton,s Tender Quick
1/8 tsp. minced garlic
1 tbsp. mustard seed
2 tsp. pepper
3 tsp. sugar
2 tsp. crushed red pepper
5 tsp. Wright’s Liquid Smoke

Mix all ingredients together, except Wright’s Liquid Smoke; refrigerate overnight. Next day, add 5 teaspoons Wright’s Liquid Smoke. Mix well and shape into rolls (6 to 8), approximately the size of pepperoni sticks. Bake on cookie sheet 1 hour at 300 degrees. DO NOT OVERBAKE!

BEEF/VENISON STICK
Submitted by: Eugene

5 lb. lean ground beef
5 rounded tsp. Morton Tender Quick
2 1/2 tsp. mustard seed
2 1/2 tsp. garlic salt
2 1/2 tsp. coarse ground pepper
2 scant tsp. Wright’s Liquid Smoke
1 tsp. hickory salt

Combine all together and refrigerate for 3 days, mix once each day. On the 4th day, shape into 4 rolls and bake at 150 degrees for 8 hours. (shrinkage very slight).

TIN CAN COOKING
Submitted by: G E McIntyre

Use cans to bake individual apple-nut bread or poppyseed loaves. (Don't fill cans more than 2/3 full). Larger cans once filled with juice, shortening, or coffee bake a big meatloaf or loaf of bread, restaurant-size cans can make an even larger loaf, casserole, or stew. Use small cans to heat small amounts of sauce or syrup. Place hard-to-heat leftovers, such as mashed potatoes, in clean cans. Place in boiling water, cover, and steam until heated.

Campfire Stew

Throw this stew together in a few minutes, using canned ingredients. You'll need a commercial-size can 7 inches high and 6 1/4 inches in diameter. Vacuum packs of sausage are dated, so they can be kept in your icebox or camp refrigerator for weeks. Or, make this stew with any smoked, homemade, venison sausage.

1 pound bite-size, smoked, fully cooked, link sausages
2 cans, 1 pound each, sliced potatoes, rinsed and drained
1 can condensed cream of potato soup
1 can condensed cream of celery soup
1 can beef broth or water
14-ounce jar small, whole, boiled onions, drained
16-ounce can sliced carrots, drained 14-ounce package peas, thawed

Cut two lengths of heavy duty aluminum foil about 2.5 feet long and place them, criss-cross, on a flat surface. Place the can on the crossed pieces of foil. Fill the can with all the ingredients except the peas, adding the soup by the dollop so it is well distributed among the vegetables. Bring up the foil around the can and twist to form a handle. Place the can in the campfire or atop the grill or campstove, and heat until everything boils and blends. This can also be baked for an hour in a 325-degree oven. Stir in the peas just before serving. Spoon into soup plates and pass the hot sauce. Add crusty bread and a side salad. Serves 4.

Break Camp Breakfast

You'll need 10 clean, 16-ounce or #303 tin cans to make 10 breakfasts. Hearty
eaters can handle two.

1 tube large, butter-flavor biscuits
10 peeled, hard-boiled eggs, salted and peppered
10 fully cooked sausage patties
5 slices cheese (optional)

Set the cans on a baking sheet and spray insides with buttery nonstick spray. Working on a floured paper towel, flatten the biscuits with your hands. Cut each egg in half, then re-assemble with a sausage patty and half a slice of cheese between the two halves. Place on the biscuit, bring up the dough around the egg to wrap completely, and place in a can, seam side down. Bake 12-15 minutes at 375 degrees or until the biscuits are golden brown. Remove from the can, place in a couple of layers of paper toweling, and eat on the go.

Canny Tips

The easiest way to handle a hot or cold can is to clamp a can opener on the rim and use it as a
handle. For larger cans, use oven mitts. Save a can from sliced pineapple can to use as a
biscuit cutter. The rim is just the right size for "grands". Cut strips of corrugated cardboard and coil tightly around a piece of string (to serve as a wick) to fit into a tuna can. Melt candle stubs and saturate the cardboard until it won't hold any more. Light the wick, pile wood or charcoal around the can, and it will burn long enough to light the most stubborn fire.

To heat canned vegetables on the grill or burner, remove some of the juice to prevent boil-overs, but leave enough liquid so the vegetables don't burn. To heat canned beans, chili, stew, or ready-to-eat soup, take off labels and place opened tins in a pot with an inch of boiling water. Cover, heat, and eat from the can.

To serve cranberry sauce and other firm ingredients, open both ends of the can and push the contents through from the bottom. Use clean tin cans to mold Jello, aspics, cheese logs, or patés, then remove the bottom and push the contents out.

* Observing, of course, local rules for burying, packing out, recycling, or disposal..

SHREDDED CARNE
Submitted by: G E McIntyre

Ingredients:
1 wild hog or venison shoulder
1 large onion, coarsely chopped
1 bell pepper, coarsely chopped
5 cloves garlic, chopped
1 fresh jalapeno pepper, optional
2 tbsp. Worcestershire sauce
Salt and pepper to taste

Grill or smoke hog shoulder until rare. Place meat in
large pot and cover with water. Add remaining
ingredients. Simmer over low heat until meat falls off
the bone, being careful not to boil. Remove and discard
bones. Shred meat and return to the pot. Continue to
cook over low heat until most of the water is gone; if
meat is very lean a little oil can be added.

This recipe produces quite a bit of meat that can be
used in tacos, sandwiches etc. It can be frozen for
later use or to be taken on a future hunting trip. I have
found this method to be easier and less wasteful than
seaming out the shoulder meat.

HOT VENISON SAUSAGE
Submitted by: G E McIntyre

Ingredients:
5 lbs. venison, coarse ground
1 lb. beef suet
1 tbsp. monosodium glutamate
1 tsp. cayenne pepper
3 tbsp. salt
1 tsp. ground red pepper
2 tbsp. fresh ground black pepper
Red wine (optional)
1 tbsp. ground sage

Grind suet through finest plate on grinder and mix with coarse
ground venison. Spread on a clean surface and sprinkle evenly
with seasonings, mix thoroughly and re-grind through a medium
grinder. Test hotness by cooking a small sample. Add a bit more
ground red pepper if too mild; add more meat if too hot. Wine may
be used to moisten the mixture if it is to be stuffed in casings.
Keeps well about 6 months in freezer.

Pre heat oven to 350º
Season ground venison with salt, pepper and garlic power.
Mix well. form 6 patties.
Place each patty on one cabbage leaf on a double sheet of foil.
Divide carrots, potatoes, onion and cheese slices evenly over
patties and top each with another cabbage leaf.
Seal foil around each patty and bake 30-40 minutes Serving: 6
alternate meats: antelope, elk, caribou, moose.

1. Visually examine the canning jars (Mason jars are very popular) for nicks, cracks and sharp edges.
2. Wash jars, lids, and bands in hot, soapy water. Rinse. Place lids in a saucepan, cover with water and bring to a simmer(180 degrees). REMOVE FROM HEAT. Leave lids in hot water until ready to use.
3. Place jars in a sauce pot, cover with water and bring to a boil. REMOVE FROM HEAT. Leave jars in hot water until ready to use.
4. Cut the venison into small cubes or chunks. Clean the meat thoroughly and then fill the clean, hot jars with the venison. Don't put juices or water in the jars. Leave about 1" head space between the top of the meat and the top of the jar.
5. Remove air bubbles with a non-metallic spatula.
6. Wipe top edge and threads of jar with a clean, damp cloth. Place lid on jar with sealing compound next to glass.
7. Screw band down evenly and firmly. DO NOT USE EXCESSIVE FORCE.
8. Use a steam pressure canner. Place as many jars of venison as possible into the canner. MAKE SURE JARS ARE SITTING ON TOP OF RACK PROVIDED WITH THE CANNER. This rack keeps the jars from getting too hot.
9. Follow the instructions for the pressure canner. The canner I have holds 7 quarts of meat and it takes 90 minutes at 11 psi. The time starts once 11 psi is obtained.
10. When processed, remove jars from canner. Carefully place jars on a towel or wooden surface out of drafts. DO NOT RE-TIGHTEN BANDS. Let jars cool 12-24 hours. The meat will bubble and boil for at least an hour after you remove them from the canner. Test for a seal. If center of lid is down, jar is sealed. Remove bands if you wish. Wipe jars clean.
11. Store the venison in a cool, dry, dark place. Bands may be reused. LIDS CANNOT BE
REUSED.

This process isn't nearly as hard as it sounds.
The outcome of the process will be a delicious tasting and tender meal of venison. I usually just pour the jar contents into a saucepan add onions and salt and serve with a baked potatoes. I'm sure many of you will dream up other great recipes with the canned venison.
It is great for camping, fishing and hunting trips because refrigeration is not needed.

ULTIMATE VENISON ROAST
Submitted by: Judy

Any size/type roast.
Score membrane around roast.
Smear with regular yellow mustard.
Roll in brown sugar.
Top with slices of good country bacon.
Wrap roast tightly in aluminium foil and place in pan large enough to catch juices.
Bake in 250 degree oven about 1 to 1 1/2 hrs. per pound. Meat is tender with no gamey taste & will fall off the bone.
Leftovers (if you should be so lucky)
"Pull" apart leftovers, add BBQ sauce, mix well, warm and serve as sandwiches.

BRAISED PEPPERSTEAK
Submitted by: Buck

Note: You will need a pressure cooker for this recipe.

1 1/2 pounds venison round steak
2 tablespoons cooking oil
1 4-ounce can mushrooms
1 cup water
1 beef bouillon cube
2 tablespoons soy sauce
1 tablespoon sugar
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 green pepper, cut into strips
1 1/2 tablespoon flour
1/4 cup water

Cut venison steak into 1/4 inch thick strips and brown strips in cooking oil. Add mushrooms, one cup water, bouillon cube, soy sauce, sugar, garlic salt and pepper. Cover and cook for five minutes. Remove from stove and reduce pressure instantly under cool water. Add green pepper strips, cover and cook and additional three minutes. Again, reduce pressure immediately. Mix flour and 1/4 cup water, add to pot and stir until thickened. Serve over noodles or rice.
Serves 4.

VENISON CHILI CASSEROLE
Submitted by: John

2 pounds ground venison
2 tablespoons vegetable oil
1 cup onion diced
1 medium red or green bell pepper chopped
1-16 ounce can diced tomatoes
1-16 ounce can tomatoe juice
1-16 ounce can pork & beans
1-16 ounce can kidney beans
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon crushed red pepper
1 cup grated cheese
2 cups cornmeal mix
1-15 ounce creamed corn
1/4 cup milk

Brown ground venison in oil, place in a large pot.add onion,tomatoes,tomato juice, pork & beans, kidney beans, garlic powder, chili powder, and red pepper, cook on medium heat for about 30 minutes. Enjoy!

VENISON PIE
Submitted by: Buck

Note: This is enough meat for 2 pies - double the crust recipe for 2 12" pies.
(Quantities are relatively improvisational)

3 lbs. Venison, trimmed and cut into bite-sized pieces

Marinade:
3/4 bottle Red Wine, or enough to cover meat in marinating dish
4 tablespoons Honey, melted
1 bunch fresh Tarragon, plus extra while sauteeing
3 Garlic cloves, or to taste, plus extra while sauteeing
1 bunch fresh Parsley, or equivalent dried
1 bunch fresh Marjoram, or equivalent dried
Pepper, to taste
Salt, to taste
1/4 cup Olive Oil

Crust:
3 cups Flour
1 teapsoon Salt
1 cup Shortening
Water, as needed, should be ice cold
1 egg, beaten (to brush crust)

Pie Ingredients outside of marinated ingredients:
2 Onions, sliced, can also substitute leeks in similar qty.
6 large Mushrooms, sliced
2-3 tablespoons Butter
4 medium Potatoes, grated
6 large Carrots, grated

Directions:
1) Marinate venison in marinade ingredients. Meat should be marinated for a day or so in the fridge.
2) Pie Crust: 3 C. flour, 1 tsp salt, 1 'generous' cup shortening and "ice cold water as needed". Mix flour & salt, cut in shortening, add water "until sticks together", stir in water with fork. Chill the dough & rolling pin.
3) Saute meat w/onions and reserve juice from marinade. Add mushrooms, saute using butter. Add some marinade to saute. Add some more garlic & tarragon to saute pan.
4) While meat is sauteeing , grate potatoes & carrots.
5) Leaving saute juice in pan, slice venison thinly and mix meat/onions/etc. with grated vegetables.
6) Make gravy with flour & juices in pan.
7) Roll out crust to about 1/4" thickness, place in 12" pan, fill with ingredients, add gravy and top crust.
8) Brush the crust with whipped egg and bake until done. If there is leftover venison or dough, make meat pasties from them. These freeze well too! Buck