RECIPES: Oh, Deer ...

Deer Jerky

1 lb. boneless venison roast

4 tbs soy sauce

4 tbs Worcestershire sauce

2 tbs liquid smoke flavoring

1 tbs ketchup

1/4 tsp pepper

1/4 tsp garlic powder

1/4 tsp onion salt

1/2 tsp salt

Slice meat into long strips, 1 inch wide and 1/8 inch thick. In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, pepper, garlic powder, onion salt and salt. Place meat in, and close bag. Refrigerate overnight. Knead occasionally, to evenly distribute marinade.

Preheat oven to 160 degrees. Place a pan on the bottom of oven to catch drips, or line with aluminum foil.

Place meat strips on a rack so that they do not touch each other, and dehydrate for 6 to 8 hours in the oven, or until desired consistency is achieved.

-- Mike Shelton

Deer Bologna

2 cups sugar-based curing mixture (such as Morton's Tender Quick)

3 cups firmly packed brown sugar

2 tbs monosodium glutamate (MSG)

2 tsp ground mace

2 tsp mustard powder

6 tbs coarse ground black pepper

6 tbs crushed red pepper flakes

1/4 cup garlic powder

40 pounds ground venison

16 fluid ounces liquid smoke

1/2 hank 1 1/2 to 1 3/4-inch beef rounds casings

Stir together the curing mixture, sugar, MSG, mace, mustard, ground pepper, pepper flakes, and garlic powder. Sprinkle over venison in a large mixing tub. Mix the spices into the meat, then pour in the liquid smoke. Mix together by hand for several minutes until very well combined. Place into a non-reactive (glass or plastic) container, cover, and refrigerate for 24 hours. Prepare casings according to note below, allow to soak overnight.

To stuff, cut off a 2-foot (60-centimeter) piece of casing, pinch out the water, and tie a knot at one end. Using a sausage stuffer or large funnel, fill the casing to within 4 inches of the end. Tie the open end close to the meat, so that the bologna is firm. Tie the two ends together to form a circle. Repeat with remaining casings and bologna.

Preheat oven to 225 degrees.

Bake the bologna in preheated oven until they reach an internal temperature of 180 degrees F (82 degrees C), about 2 hours. Once cooked, allow to cool, and refrigerate until cold. The bologna may be kept tightly wrapped in the freezer. To serve, cut through the casing lengthwise, then slice the bologna into thin slices. Peel the casing off of the bologna slices and discard before eating.

-- J.D. Wags

Deer Stew

3 lbs. venison

7 cups water as needed

5 cubes beef bouillon

1 onion, thinly sliced

1/3 cup all-purpose flour

2 tbs vegetable oil

1 1/2 cups sliced carrots

1 1/2 cups chopped celery

1 1/2 cups potatoes, cubed

1/2 cup all-purpose flour

1 cup hot water

Cut meat into bite-sized pieces. Mix with onions, and toss mixture with 1/3 cup flour. Heat oil in a large saucepan, and cook over medium low heat until browned.

Place browned meat and bouillon cubes into crock pot. Add water until meat is covered with 1 inch liquid. Cover. Slow cook on high for about 5 hours. This should be long enough to make meat very tender.

To thicken up the gravy, mix 1/2 cup flour with 1 cup hot water until flour is dissolved. Pour into crock pot, and stir. Repeat if not thick enough. If you are not using veggies, the stew is ready to pour over the rice now. If you are going to use veggies, add them now. Cook until vegetables are tender.

-- Andrea McKay

Deerburger Meatloaf

2 lbs. ground venison

2 lbs. bulk pork sausage

2 onions, minced

1 1/2 cups finely crushed cracker or bread crumbs

1/2 cup evaporated milk 3 eggs

1 cup BBQ sauce

1 tsp salt

1 teaspoon pepper

1 (8 oz.) can tomato sauce, divided

Preheat oven to 350 degrees. Lightly grease a roasting pan.

Mix venison, sausage, onions, and cracker crumbs in a large bowl until well combined. Add the evaporated milk, eggs, BBQ sauce, salt, pepper, and half of the tomato sauce; mix until evenly combined, and let stand 15 minutes. Place onto roasting pan, and shape into a loaf.

Bake in preheated oven for 30 minutes. Spread top with remaining tomato sauce, and continue baking for an additional hour, until the internal temperature reaches 180 degrees.

-- Jen Lee

Deer Poppers

1 lb. venison steaks, cubed

1/2 tsp Greek seasoning

1/4 tsp steak seasoning

1 (16 oz.) bottle Italian salad dressing

1/2 cup jalapeno pepper slices

10 slices bacon

Cut in half toothpicks, soaked in water

Season the venison meat with Greek seasoning and steak seasoning. Place in a bowl, and pour in enough Italian dressing to cover. Refrigerate for at least 2 hours to marinate, but preferably overnight.

Preheat the grill for medium heat. Drain the marinade from the meat, and discard the marinade. Place a slice of jalapeno on top of a piece of meat, then wrap with a slice of bacon. Secure with a soaked toothpick. Repeat with remaining meat.

Grill the deer poppers for 15 to 20 minutes, turning occasionally to brown the bacon. Serve and enjoy.

-- Tony Richardson