3 lb.  Venison stew meat
2 tablespoons Olive oil
1 medium Onion; roughly chopped
2 medium Carrots; roughly chopped
2 Celery stalks - roughly chopped
1 tablespoons Finely minced garlic
1 1/2  cups Dry red wine 1 cup Water
1 Lemon; cut in half
1/2 tablespoon Salt
3 tablespoon Raspberry preserves
3 tablespoons Green peppercorns in water - drained
1/2 cup Whipping cream
2 tablespoon Unsalted butter
Preheat oven to 325F.  Heat the olive oil over medium heat in a heavy roasting pan or Dutch oven and brown the meat well.  Remove from the pan and set aside.  Pour off all but 2 tablespoons fat, add the onions, carrots and celery and cook 5 minutes.  Add the garlic, wine, water, lemon, salt and preserves.  Replace the venison.  Cover and place in the oven for 1 1/2 hours or until tender.  When venison is tender, remove from the sauce, strain the sauce through a fine sieve and discard the vegetables.  Skim and discard fat from the surface of the braising liquid.  Add the peppercorns, cream and butter and place the sauce in a pot and simmer for 5 minutes.  To serve, arrange the meat on a platter and pour over the sauce.

1 1/2 lb. venison - 3/4 inch thick
1 c. all-purpose flour
salt and pepper
1/4 tsp. seasoned salt
4 tbs. bacon drippings
2 cloves garlic - minced
1 qt. water
1/3 c. all-purpose flour
1 1/2 tsp. Kitchen Bouquet
1 medium onion - thinly sliced
1 bell pepper - thinly sliced
1/2 lb. fresh mushrooms - sliced
hot cooked rice
Trim all fat and connective tissues from venison. Cut meat into serving size pieces and pound each piece to 1/4 to 1/2 inch thickness. Combine 1 cup flour, seasoned salt, 1/4 teaspoon salt and 1/8 teaspoon pepper. Dredge venison in flour mixture. Heat 1 tablespoon bacon fat in large, heavy skillet.

Add garlic. Saute until golden. Remove garlic and set aside. Add remaining fat to skillet and cook venison until lightly browned on both sides. Remove from skillet and set aside. Mix 1/2 cup batter and 1/3 cup flour until smooth. Add remaining water and stir flour mixture into skillet with fat. Cook over medium eat, stirring constantly until thickened. Stir in Kitchen bouquet, 1/2 teaspoon salt and 1/8 teaspoon pepper.

Return venison and garlic to skillet and cover. Reduce heat and simmer for 30 minutes. Add onion and bell pepper and cover and simmer for 15 minutes. Add mushrooms and cover and simmer for 15 minutes. Serve over rice.

1/4 cup all purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
6 boneless venison loin steaks or
   substitute (4 oz. ea.), 1/2 inch thick
1/4 cup margarine or butter, divided
2 tablespoons olive oil
1/2 cup dry red wine 1/4 cup chopped shallots
2 tablespoons water
1 teaspoon snipped fresh marjoram or
   1/2 teaspoon dried marjoram leaves
1/2 teaspoon instant beef bouillon
      granules
4 oz. crumbled blue cheese
In shallow dish, combine flour, salt and pepper. Dredge steaks in flour mixture to coat. In 12 inch nonstick skillet, heat 2 tablespoons margarine and the oil over medium heat. Add steaks. Cook for 6 to 8 minutes, or until meat is desired doneness, turning steaks over once. Transfer steaks to warm platter. Cover to keep warm. Set aside. Take same skillet, add water, marjoram and bouillon. Cook over medium - high heat for 1 to 2 minutes, or until mixture is reduced by half, stirring constantly. Add remaining 2 tablespoons margarine and blue cheese. Cook over medium heat for 3 to 5 minutes, or until sauce is smooth, stirring constantly. Spoon sauce over steaks.

6 large yellow, red or green peppers
10 cups water
3 cans (14 1/2 oz. each) diced
   tomatoes, undrained
1/4 cup packed brown sugar
1 1/2 lb. lean ground venison or
              (substitute) 2 cups cooked brown rice pilaf or
   brown rice
2/3 cup seasoned dry bread crumbs
1 tablespoon Worcestershire sauce
1 teaspoon Mrs. Dash all natural
   seasoning
1 teaspoon hot red pepper sauce

Heat oven to 350 F. Cut 1/2 inch slice from top of each pepper, reserving tops. Remove and discard seeds and membrane. Cut and discard thin slice from bottom of each pepper to allow pepper to stand upright. (Do not cut hole in bottom of pepper.) In 6 quart Dutch oven or stockpot, bring water to a boil over medium high heat. Add peppers. Cook for 3 to 5 minutes, or until peppers are tender crisp. Remove peppers from water. Drain. Arrange peppers upright in 13x9 inch baking dish. In medium mixing bowl, combine tomatoes and sugar. In large mixing bowl, combine 1 cup tomato mixture and remaining ingredients. Spoon about 1 1/4 cups meat mixture into each pepper. Top with reserved pepper tops. Pour remaining tomato mixture around peppers. Bake for 1 to 1 1/2 hours, or until meat is firm and no longer pink.

1 lb Boneless Elk/Deer round steak
1/4 c flour
2 tb margarine or butter
1/2 c boiling water
1 ts salt
2 Or 3 green peppers
1/2 c pineapple chunks
Cut steak into 1-inch cubes and dredge with flour. Brown meat cubes on all sides in hot fat. Add water and salt. Simmer gently until meat is tender. Clean green peppers and cut into 1-inch squares. Boil 10 minutes and drain. Add pepper squares and pneapple chunks to browned meat. SAUCE: Combine cornstarch, pineapple juice, vinegar, sugar and soy sauce and cook until sauce is clear and thick. Pour sauce over meat mixture and simmer 5 minutes. Serve over Chinese noodles or cooked rice.
Sauce
2 1/2 tb Cornstarch
1/2 c Pineapple juice
1/4 c Vinegar
1/4 c Sugar
1 1/2 tb Soy sauce

3 to 3-1/2 pound venison chuck Roast
2 Onions, sliced
2 Bay leaves
12 Peppercorns
12 Juniper berries, if desired
6 Whole cloves 2 teaspoon Salt
1 1/2 cup Red wine vinegar
1 cup Boiling water
2 tablespoons Vegetable oil
12 Gingersnap cookies, crushed 
(about 3/4 cup)
2 teaspoon Sugar
Place venison roast in glass baking dish.  Add onions, bay leaves, peppercorn, juniper berries, cloves, salt, vinegar and boiling water.  Cover a refrigerate at least 3 days, turning venison twice a day with tongs.  (Never pierce venison with a fork).   Drain venison, reserving marinade.  Heat oil in 10-inch skillet.  Cook venison on all sides in hot oil until brown.  Stir in marinade.  Heat to boiling; reduce heat.  Cover and simmer 3 to 3-1/2 hours or until venison is tender.  Remove venison and onions from skillet; keep warm.  Strain liquid in skillet.  Add enough water to measure 2-1/2 cups.  Add to skillet.  Heat to boiling; reduce heat.  Cover and simmer 10 minutes.  Stir gingersnap crumbs and sugar into liquid.  Cover and simmer 3 minutes.  Serve with venison and onions.

3 pounds ground venison
1 1/4 tsp Tabasco sauce
2 TB chili powder
1 TB Cumin
1 tsp Cayenne pepper
2 cans tomato sauce
5 cloves garlic
1 tsp salt
6 large onions
4 large green peppers
8 red peppers
5 chili peppers
1 can red kidney beans
1 can white beans
Brown venison, green peppers and onions in large heavy skillet. Add all ingredients except beans and simmer 45 minutes. Add beans with juice and simmer 15 minutes more

 lbs. lean steaks (in this case venison round) pounded until tender
3 Tbs. flour
1 c. whole milk
1 c. water
1-1/2 tsp. salt
3/4 tsp. black pepper
flour seasoned with salt & pepper
Cut steak into serving size pieces. Dredge in flour seasoned with salt & pepper. Brown in skillet in fairly deep hot oil until golden and crispy on both sides. Remove with slotted spoon and set aside. Pour off all but 1/3 of oil from frying. Stir in flour, salt and pepper and blend well until mixture is lightly browned. Stir in milk and water and cook, stirring, until gravy is a little more thickened. Season gravy to taste with pepper. Add steak back to pan. Cover and cook on low heat until meat is very tender. Remove steaks with slotted spoon. Serve with mashed potatoes and gravy spooned over the top. Serves 4.

1 Haunch of venison
10 Cloves garlic, split in half
1/4 cup Olive oil
4 Onions, cut into wedges
4 Bay leaves
1 Tbsp Peppercorns
2 tsp Thyme
1 tsp Marjoram
1 tsp Sage
1 Tbsp Salt
3 l Dry red wine
1 cup Brandy
1/4 cup Vinegar
Marinate venison three days prior to serving. Wash venison haunch. Pierce meat all over with knife point and insert a split garlic clove in each hole. Pour oil over venison and rub to cover entire haunch. Place in large roaster. Sprinkle rest of dry ingredients over venison. Pour wine, brandy and vinegar into bottom of roaster. Cover and refrigerate. Turn veCOOKING: Put covered roaster into 325 degree F oven for 2 1/2 hours, basting often. Test for desired degree of doneness. Venison should be pink but not bloody near the bone. Cool 10 minutes prior to carving. Garnish with parsley and orange wedges.
nison twice a day until serving day.

2 lb Round steak/venison
1/4 c Light soy sauce
1 c Beef bouillon
1/4 ts Ginger
2 Clove mashed garlic
1/4 c Cooking sherry
4 tb Peanut oil
2 Clove chopped garlic
1 1/2 c Boiling water
3 lg Green peppers cut into 1/2 inch strips
1 c Sliced water chestnuts
3 tb Cornstarch
Sherry or sesame oil
Hot boiled rice
Cut meat against the grain into 1/2 inch strips (this is easier to do if meat is partially frozen). Make a marinade for the meat by combining soy sauce, bouillon ginger, mashed garlic and sherry. Marinate steak for 2-12 hours in the refrigerator. Dry meat on paper towels. In a wok, heat peanut oil and saute chopped garlic until it turns golden brown. Remove, leaving at least 2 tablespoon oil in wok. Add meat to oil and saute until brown (add just a dash of sherry/sesame oil to meat while it's browning). Add reserved marinade and 1 cup boiling water. Simmer 45 minutes or less time, if desired. When meat is tender, remove and keep in warm oven. Pour marinade in separate pan and add cornstarch. Add remaining 1/2 cup boiling water, if needed. Simmer until thick. Stir-fry green pepper and water chestnuts in liquid remaining in wok. Add meat and marinade gravy. Add dash sesame oil to taste. Serve over boiled rice.