Coat the venison in flour combined with salt and pepper. Brown in hot oil in a large skillet. Remove from skillet. Cook the onions and mushrooms in skillet until onions are tender. Add the broth, wine, ketchup, Worcestershire sauce and salt and pepper to taste. Simmer for 45 minutes. Add the carrots and simmer for …[Read More]
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Cut a long slit in the venison along the shoulder bone. Insert about a quarter of the onion slices into the slit. Insert some of the sausage slices into the slit with the onions. Place a large piece of heavy-duty aluminum foil into a roasting pan, leaving enough overlap to fold over roast. Arrange apples …[Read More] Make 8 large slits all the way through the roast with a large knife. Push some of the bacon an all of the garlic into the holes. Wrap bacon around roast and secure with wooden toothpicks. Place roast, onions, potatoes, celery, carrots, soy sauce and Worchestershire sauce in heavy-duty aluminum foil and wrap securely. Place …[Read More] Venison is delicious when properly processed in the field. High hunting season temperatures in the SOuth mean extra care must be taken to dress and cool the animal quickly as possible. When processing, be careful not to get either foreign matter or urine on the meat. Remove any excess blood from the body cavity and …[Read More] |
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