Ingredients

• 2 lbs. ground venison burger (I prefer 1 lb. burger/1 lb. venison sausage)
• 2 eggs
• 8 oz. chunky salsa
• 2 cups cracker crumbs
• 1 to 2 cup shredded Monterey Jack Cheese (for my crowd the cheesier the better)
• 1/2 cup onions, chopped (optional if in salsa)
• 1/2 cup green bell pepper (may be omitted if in salsa)
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. crushed red pepper

Directions

Mix all ingredients well except for 1/2 cup salsa and 1/4 cup cheese. Shape into a loaf or press into a greased loaf pan and bake at 350 for 50 minutes. Remove from oven, top with remaining salsa, and return to the oven for an additional 5 minutes of baking. Remove meat loaf and sprinkle remaining cheese on top. Bake for additional few minutes until cheese melts. Serves: 6 Salsa is the substitute for ketchup,If your like me and don't like ketchup, you'll love the taste of this!
 

submitted by Susan Burch, Jefferson South Carolina

Ingredients

• 2 lbs Sliced venison 1/8" thick
• 2 tbsp Soy sauce
• 1 tbsp Ground red pepper
• 1 cup Corn whiskey
• 2 tbsp Worcestershire sauce
• 1 tbsp Salt
• 2 Cloves garlic, sliced
• 1 cup Water

Directions

1. Slice the meat when it is lightly frozen.
2. The cuts should be long, thin and with the grain.
3. Cut across the grain if you want more tender, but more brittle jerky.
4. Trim off all of the fat.
5. Marinate strips in a glass container overnight.
6. You may substitute 2 cups of red wine for the corn whiskey and water.
7. Pat dry and arrange pieces side by side on an oven roasting rack, with- out overlap.
8. Cook at minimum heat (150°F) for 6 hours.
9. Leave oven door ajar to allow moisture to escape.
10. Meat should be dark, dry and store jerky in a cool, airtight container

Yield: 10 servings

Ingredients

• 1/3 cup soy sauce or tamari
• 2 tsp. brown sugar
• 1/8 tsp. ginger
• 1/8 tsp. ground black pepper
• 1 clove garlic, minced
• 1/8 tsp. red pepper flakes
• 1 Tbs. plus 1 tsp. onions, minced
• 1-1/4 lbs. venison tenderloin steaks, thinly sliced
• 1 Tbs. plus 1 tsp. cooking oil

Directions

1. Thoroughly mix the first seven ingredients.
2. Add venison and put in a container with a tight fitting lid. Marinate in refrigerator 4 hours or overnight.
3. Heat oil in a wok or skillet.
4. Drain the venison.
5. Stir fry over high heat for 3 to 4 minutes, or until just done.

Ingredients

• 6 pounds venison (deer meat)
• 3 tablespoons butter
• 1/2 cup olive oil
• 1/4 cup chopped fresh parsley
• 1 teaspoon Louisiana-style hot sauce
• 3 leaves fresh basil, chopped
• 3 cloves garlic
• 1 tablespoon distilled white vinegar
• 1 teaspoon cumin
• 1 cup chicken broth
• 1/2 teaspoon paprika
• 2 tablespoons fresh rosemary
• 1 1/2 cups water
• Salt and pepper to taste

Directions

1. Slice venison roast into thick 1 inch steaks.
2. Heat water, olive oil, chicken broth, butter, hot sauce, and garlic in a sauce pan. Turn down heat and add parsley, basil, cumin vinegar, paprika, and rosemary. Simmer for 20 minutes stirring regularly.
3. Pour over venison steaks and marinate in the refrigerator for 3 to 4 hours, turning regularly.
4. Take steaks out of marinade and save marinade to splash or mop on steaks while cooking.
5. Heat grill and put slices on. Turn them regularly and make sure you don't over-cook. 6 to 7 minutes each side.

• 1 pound bacon
• 2 pounds cubed deer meat
• 2 medium turnips -- cut up
• 1 large can Veg-All
• 1 can tomato sauce - (16 oz)
• 1 onion -- diced
• Salt -- to taste
• Freshly-ground black pepper -- to taste

Fry the bacon first and then use drippings to brown floured deer meat (or beef). Put browned meat in a slow cooker and pour in the liquid from the Veg-All. Add the tomato sauce, the diced onion and cut up turnips. (Add water as needed to obtain desired consistency.) Cook in crock pot 3 to 4 hours on HIGH (all day on LOW) or until meat is very tender.

Add Veg-All vegetables and bacon and cook an additional 15 minutes.

• 1 pound ground venison
• 1 can whole tomatoes - (16 oz)
• 1 green pepper -- seeded, chopped fine
• 1 onion -- finely chopped
• 1/2 cup raw long-grain converted rice
• 1 teaspoon salt
• 1/2 teaspoon leaf basil
• 1 dash freshly-ground black pepper
• 4 slices American cheese -- cut into triangles

Place all ingredients except cheese in crockpot. Stir thoroughly to mix ground venison with other ingredients. Place 4 cheese triangles on top. Cover and cook in crock pot on LOW for 7 to 10 hours.

Before serving, top with remaining 4 cheese triangles.

This recipe yields 4 servings (about 2 quarts).

• 2 pounds venison round - (to 3 lbs) -- leg or rump roast
• 1 can beer - (12 oz)
• 3 garlic cloves
• Salt -- to taste
• Freshly-ground black pepper -- to taste
• 2 onions -- sliced
• 3 bay leaves
• 2 cups prepared barbecue sauce

Trim excess fat from venison. In large bowl mix beer, garlic, salt, pepper, onions and bay leaves; add venison. (Marinade should cover meat.) Marinate in refrigerator for 12 to 24 hours, turning occasionally.

Remove venison and onions from marinade and place in crockpot. Pour 1 cup barbecue sauce over top. Cover and cook in crock pot on LOW for 10 to 12 hours. Serve with remaining barbecue sauce.

This recipe yields 6 servings.

• 1 pound beef or venison stew meat -- (up to 2)
• 8 carrots -- sliced thin
• 6 potatoes -- sliced thin
• 2 apples -- chopped
• 2 teaspoons salt
• 1/2 teaspoon thyme
• 2 tablespoons minced onion
• 2 cups apple cider

Place carrots, potatoes, and apples in crock pot. Add meat and sprinkle with salt, thyme, and onion. Pour cider over meat and cover. Cook in crock pot on low heat 10-12 hours. Thicken gravy.

• 2 lbs venison steak
• 3 large onion
• 1 cup chopped green pepper
• 1 ½ cups tomatoes
• Pepper
• Flour
• Roll meat in flour, then pound meat
• Season with pepper
• Brown both sides on low heat in frying pan
• Place in roasting pan
• Add remaining ingredients.
• Cook covered in 350 degree oven for 2 to 2 ½ hours.
• Remove meat and thicken sauce to make a gravy.

• Marinade
• ½ cup vinegar
• 3 gloves of crushed garlic
• 2 tbsp salt
• 2 tbsp soya sauce
• 1 tsp oregano
• 1 tsp ginger
• Mix ingredients together and add just enough water to cover venison.
• Place in refridgerator overnight
• 5 lb venison roast
• 2 tbsp flour
• 2 cloves crushed garlic
• 2 tbsp brown sugar
• 1 tsp dijon mustard
• 1 tbsp Worcestireshire sauce
• ¼ cup lemon juice
• 1 large onion, sliced
• Allow venison to stand overnight in marinade in refridgerator
• Season with pepper
• Roll in flour and brown in hot frying pan.
• Place in slow cooker and add remaining ingredients.
• Cover and cook on low for 12 16 hours

Ingredients:

• A "cleaned" duck or goose
• 1 bottle of Zesty Italian Salad dressing
• 1 bottle of Teriyaki sauce
• 1 bottle of Dale's Liquid Seasoning

Directions:

1. Take a cleaned duck or goose breast and cut them into long thin strips.
2. Mix 1 bottle of Zesty Italian salad dressing (Approx 16 or 20 oz.), half a bottle of Teriyaki sauce (approx. 8 or 10oz.), and Dale's Liquid Seasoning (Approx. 2 or 3 oz.).
3. Let Duck or Goose breast marinate for at least 12 to 24 hours.
4. Grill breast on low to medium heat, cook medium rare.
5. Enjoy 

Ingredients:

• 5 Half Breasts of Duck, Boned
• 1/4 Cup Mushroom Caps
• 1 Tablespoon Vegetable Oil
• 1/4 Cup Orange Juice
• 2 Tablespoon Grated Orange Peel
• 1/2 Cup Can Peaches, Pureed
• 1/2 Cup Can Pineapple, Pureed
• 1/3 Cup Whipping Cream
• 1 Teaspoon Bacon Drippings
• 2 Tablespoon Butter
• 1/2 Teaspoon Chopped Fresh Garlic
• 1 Teaspoon Tomato Paste
• 1 Cup Chicken Broth
• 1 Tablespoon Clover Honey

Directions

In a large cast iron skillet, heat oil, add 1 tablespoon butter and bacon drippings. When the oil is hot, add mushrooms and sauté for about two minutes. Remove and set aside. Add garlic, brown duck breasts on both sides, remove and set aside. Add remaining butter and reduce heat to simmer. When the butter is melted add orange rind, tomato paste, chicken broth, orange juice, and honey. Stir over moderate heat until mixture comes to a boil. Add pineapple and peach, bring back to a boil. Place breasts in a large pot and coat with sauce.Cook over low heat about 20 minutes. Arrange breasts on heat-proof serving platter. Whisk whipped cream into sauce and add mushrooms. Spoon sauce over breasts and place in the broiler. Brown lightly and serve.

• 2 whole wild duck breasts, cut in half and skin removed
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 small oranges, peeled and cut into 1/2-inch pieces
• 1 medium apple, cut into 1/2-inch pieces
• 1 medium onion, cut into eighths
• 1 can (6 oz.) frozen orange juice concentrate, thawed

Directions

1. Sprinkle duck with salt and pepper. Layer duck, oranges, apple and onion in 3 1/2 - 6 quart crock. Pour orange juice concentrate over top.
2. Cover and cook on low 8-10 hours or until duck is tender.
3. Remove duck from crock pot. Discard fruit and onion mixture. 4 servings.

Ingredients

• 1 (4 pound) whole duck, rinsed
• 1 teaspoon chopped fresh basil leaves
• 1 teaspoon chopped fresh ginger root
• 1 teaspoon salt
• 1/2 orange, quartered
• 2 cups water
• 1 cup honey
• 1/2 cup butter
• 1 teaspoon lemon juice
• 1/2 cup undiluted, thawed orange juice concentrate

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl mix together mix together the basil, ginger and salt and sprinkle mixture on inside and outside of duck. Stuff duck with orange quarters and lay in roaster. Add water.
3. In a small saucepan combine the honey, butter, lemon juice and orange juice concentrate. Simmer together over low heat until syrupy; pour a little of the mixture over the duck, saving the rest for basting. Cover roaster.
4. Bake/roast ducks in preheated oven for 30 minutes. Turn duck breast down, reduce heat to 300 degrees F (150 degrees C) and roast covered for another 2 to 2 1/2 hours, or until very tender. If desired, turn duck breast up during last few minutes of cooking, to brown.

• 1/3 cup All-purpose flour
• 1/3 cup Cooking oil
• 3 cups Water
• 1 lbs Cooked sausage links -- slice
• 2 cups Cooked duck -- chop
• 2 cups Okra; slice or 10 ounces Pk frozen whole okra -- 1/2" slice
• 1 cup Onion -- chop
• 1 cup Green pepper -- chop
• 1/2 cup Celery -- chop
• 4 Cl Garlic -- mince
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 1/4 teaspoon Ground red pepper
• Hot cooked rice

ROUX - in a heavy 2-quart saucepan stir together flour and oil till smooth. Cook over medium-high heat 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly about 15 minutes more or till a dark, reddish brown roux forms. Cool. In a crockery cooker place water. Stir in roux. Add sausage, duck, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper. Cover; cook in crock pot on low-heat setting for 10-12 hours or on high-heat setting for 4 1/2 to 5 hours. Skim off fat. Serve over rice.

Ingredients

• 3 gallons peanut oil for deep frying
• 12 pounds whole turkey
• 1 (3.8 ounce) jar Creole-style seasoning
• 1 white onion

Directions

1. Fill a 26 quart aluminum pot (including drain basket) with oil. Place on outdoor propane cooker and heat to 350 degrees F (175 degrees C).
2. Remove neck and giblets from turkey, rinse and pat dry. Sprinkle Creole seasonings over turkey inside and out. Gently rub in seasonings.
3. Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. (Half way through cooking the onion will float to the top of the oil to prevent oil from scorching).
4. Maintain a temperature of 350 degrees and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
5. Carefully remove basket and drain turkey. Insert a meat thermometer into the thickest part of the thigh to insure a temperature above 180 degrees F (82 degrees C). Place in a food safe paper bag to finish the draining process before carving.

Ingredients

• 12 lbs Turkey
• 2 lbs Mixed dried fruit
• 1 cup Golden raisins
• 4 each Granny Smith apples
• 4 each Oranges, juice from
• 1 can (92.5 oz) chiles chipotles
• 3 cup Tequila
• 3 cup Grand Marnier
• 2 each Sticks unsalted butter
• -cut into 1-inch wedges

Directions

1. Preheat oven to 325°F.
2. Rinse turkey and pat dry inside and out.
3. Set aside.
4. Combine dried fruit, raisins, and apples in a medium-size bowl.
5. Put orange juice and chiles (with sauce that clings to them) into a blender or food processor and process for 1 minute.
6. Add 1 cup each of tequila and grand marnier, then pour the mixture over the fruit and let rest 15 minutes.
7. Drain the fruit, reserving the liquid.
8. Cut half the butter into ½-inch pieces and combine with the fruit.
9. Stuff cavity of the turkey with most of the fruit.
10. Place the turkey in a roasting bag, arrange remaining fruit on top of the bird and pour reserved orange juice-liquor mix over it.
11. Combine remaining tequila and grand marnier.
12. Have ready a basting syringe fitted with a metal injection nozzle and inject the mixture all over the turkey.
13. Melt remaining butter and carefully pour over the turkey in the roasting bag.
14. Seal bag and cut ¼-inch slit on the top to let steam escape.
15. Place in a roasting pan and roast for 2 ½ hours.
16. Every 30 minutes open bag (being careful to shield your face from steam) and inject more liquor, eventually using it up.
17. When ready to serve, slit open bag, arrange turkey on a platter, and scoop out the fruit stuffing.
18. Place all the fruit in a serving bowl.
19. Strain the juices that have accumulated in the bag, skim off any fat, and serve in a gravy boat.

Yield: 8 servings

Ingredients

• 5 lb Whole turkey breast, boned
• 1/4 c Parsley, chopped
• 2 tb Fresh thyme, minced
• Salt
• Pepper
• 2 oz Fontina cheese, sliced
• 2 oz Prosciutto
• 4 Sprigs of parsley or thyme
• 2/3 c Chicken broth
• 1/3 c Dry white wine
• 2 tb Cornstarch
• 2 tb Cold water

Directions

1. Rinse turkey, pat dry, and place, skin down, on a board. Sprinkle meat side with chopped parsley and thyme, season with salt and pepper. Cover with cheese and prosciutto, overlapping slices. Starting with a long edge, roll up turkey firmly, jelly roll style. Overlap 3-4 sprigs down length of roll; tie roll securely with string at 2" intervals. (At this point, you may cover and refridgerate until next day.)
2. Place turkey, thyme side up, in slow cooker. Pour in broth and wine. cover and cook until meat in thickest part is very tender when pierced (9-10 hours).
3. Carefully lift turkey to a warm platter and keep warm. Skim and discard fat from cooking liquid; blend in cornstarch (blended with water). Increase cooker to HIGH; cover and cook, stirring 2 or 3 times, until sauce is thickened.
4. Remove and discard strings and thyme sprigs from turkey; slice meat 1/4" thick. Garnish with additional thyme sprigs, if desired. Serve with sauce.

Ingredients

• 2 Turkey thighs, skinned
• 1 Onion -- chopped and cubed
• 1 Garlic, clove -- minced
• 8 oz Sliced tomatoes, undrained
• 1/4 c Cilantro leaves -- chopped
• 2 Green peppers -- seeded, chopped
• 1 tb Cocoa powder -- plain
• 2 ts Cumin seeds
• 3 Peppers, jalepeno, chopped
• 1/2 ts Ground cumin -- or 1 T chili powder

Directions

1. Combine ingredients in a crock pot. Cover and cook for 14 to 16 hrs at low heat. Note: double the recipe to make 8 servings, and freeeze extras in single serving portions if desired.

Ingredients

• 2 turkey thighs 2 1/2 to 2 3/4 lbs. skinned
• 2/3 cup chopped onion
• 3/4 cup cranberry juice cocktail
• 3/4 cup dijon style mustard
• 1/4 tea. red pepper
• 1/2 cup dried cranberries or cherries
• 1 T. water
• 2 tea. cornstarch
• 3 cups hot cooked barley
• 1 med. nectarine or pear, cored and chopped

Directions

1. Rinse turkey thighs. Place turkey thighs in the bottom of a 3 1/2 or 4 qrt. crock.
2. Add onion.
3. In a bowl combine cranberry juice cocktail, mustard, and red pepper. Pour over all. Cover, cook on low for 5-6 hours or on high for 2 1/2 to 3 hours.
4. Remove turkey; cover to keep warm.for sauce, strain cooking juices.
5. Measure juices; if necessary, add water to make 1 1/2 cups.
6. In a small saucepan combine juices and cranberries or cherries. Stir together. cornstarch and 1 T. water; add to mix. in saucepan.
7. Cook and stir over med. heat until thickened and bubbly.
8. Cook and stir for 2 minutes more.
9. To serve, toss hot cooked barley with nectarine or pear.
10. Serve turkey and sauce over barley mix.

Ingredients

• 1/2 cup chopped onion
• 1 cup sliced celery
• 2 tablespoons butter or margarine
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon dried thyme
• 5 cups turkey or chicken broth
• 2 medium potatoes -- peeled and cubed
• 1 cup chopped carrots
• 1 cup sliced zucchini
• 1/2 cup unsweetened apple juice
• 3 cups cooked chopped turkey

Directions

1. Saute the onion and celery in the margarine. Add the flour, salt, pepper and thyme. Gradually add the broth. Add the potatoes and carrots. Cover and simmer for 15 minutes or until the vegetables are tender. Add the zucchini, apple juice, and turkey. Continue cooking over low heat for 10 minutes.

Ingredients

• 1 Onion, large diced
• 1 1/2 Bell Pepper, diced
• 3/4 c Celery, diced
• 24 oz Stewed Tomatoes
• 4 1/2 t Chili powder
• 3/4 t Salt (to taste)
• 4 c Turkey, cooked & cut up
• 6 c Rice, cooked

Directions

1. Put everything except rice in crockpot. Leave for most of the day. Serve over cooked rice.

Ingredients

• 2 whole wild turkey breasts
• 2 lbs. of bacon or more depending on size of turkey breasts
• 1 Large bottle of Italian dressing
• Skewering sticks (bamboo)

Directions

1. Slice turkey in strips about 1 inch thick. Make sure to cut against the grain of the meat.
2. Marinate strips in italian dressing for at least 24 hours in the fridge.
3. Run skewer sticks through strips in a zig zag motion
4. Stick bacon strip on one end of skewer and wrap around the kabob until the kabob is completely wrapped by the bacon.
5. Place kabobs on grill and cook on 350 for 20 to 30 minutes. When bacon is tight around kabob and almost crispy, they're done.

Submitted by J.D. Bonnette, Branchville SC

Ingredients

• 1 pound uncooked ground turkey
• 1 onion -- chopped
• 1 clove garlic
• 1 16 oz. can peeled diced tomatoes in juice
• 1 8 oz. can tomato sauce
• 1 beef bouillon cube -- crushed
• 1 tablespoon minced fresh parsley
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1 tablespoon chopped fresh basil
• 1 container {15 oz.} low-fat ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon minced fresh oregano
• 8 ounces lasagna noodles -- cooked and drained
• 8 ounces Mozzarella cheese -- thinly sliced

Directions

1. In a slow cooker, combine turkey, onion, garlic, tomatoes, tomato sauce, bouillon cube, parsley, sugar, salt, and basil. Cover and cook on Low 6 to 7 hours. In a medium bowl, mix ricotta cheese, 1/4 cup of the Parmesan cheese, and oregano.
2. Preheat oven to 350 degrees. In a 13 x 9-inch pan, layer half of the cooked noodles, sauce, Mozzarella cheese, and ricotta cheese mixture, and repeat, reserving enough sauce to layer on top. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake in preheated oven 45 minutes.

Ingredients

• 2 lb Ground turkey; uncooked
• 1 1/2 c Soft bread crumbs
• 2 Eggs; slightly beaten
• 1 sm Onion; minced
• 1 ts Horseradish
• 1 ts Salt
• 1 ts Dry mustard
• 1/4 c Catsup
• 1/4 c Evaporated milk

Directions

1. Mix all ingredients and form into a 7-inch round loaf. Place in bottom of crockpot. Cover and cook on LOW for 5-6 hours.

Ingredients

• 1 9 pound turkey breast -- thawed
• 1 envelope onion soup mix
• 1 can cream of mushroom soup
• 1 can mushrooms -- 4oz--undrained

Directions

1. Mix all in the crockpot. Cover and cook on Hi for 2 hours, and Lo for 8-10 hours.

Ingredients

• 3 pounds boneless turkey breast
• 1 medium onion -- halved, and thinly sliced
• 1/2 teaspoon thyme
• 1 large garlic clove -- thinly sliced
• Salt -- to taste
• Freshly-ground black pepper -- to taste
• 1/4 cup Madeira wine
• 1 tablespoon honey
• 1 ounce dried mushrooms such as Porcini - (to 2 oz) -- soaked in 1/4 cup water
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water

Directions

1. Take turkey breast out of wrapping and netting, and rinse under cold water; pat dry. Place turkey breast in crockpot; add onion, thyme, garlic, salt and pepper, wine, honey, and mushrooms with soaking liquid. Cover and cook on LOW for 8 to 10 hours.
2. During the last 30 minutes pour liquid into a container to skim excess fat, if desired, and return broth to pot. Stir cornstarch mixture in and continue cooking until smooth and thickened.

* This recipe yields 5 to 6 servings.