Venison Sausage

5 lb. hamburger or venison mixed with beef tallow
6 tsp. curing salt (or pickling salt)
2.5 tsp. mustard seed
2.5 tsp. coarse ground pepper
2.5 tsp. garlic salt (3 cloves of garlic chopped can also be used)
1 tsp. hickory smoke salt (Some liquid smoke may be used)
Instructions:First day: Mix in a large bowl, cover and refrigerate.

Second day: Mix again and refrigerate.

Third day: Leave in refrigerator and do not stir.

Fourth day: Form into 5 rolls. Place on broiler pan and rack. Place on lower rack of oven. Bake 8 hours at 160 - 170 degrees. Turn occasionally.

Refrigerate or keep in freezer.

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Barbecued Venison and Beans

1 can kidney beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can Great Northern beans, rinsed and drained
2 medium green bell peppers, chopped
2 large onions, chopped
1 to 3 pounds Venison stew meat
1-1/2 cups (350 ml) bottled barbecue sauce
6 French rolls, halved

Instructions:In crock pot, combine kidney beans, pinto beans, Great Northern beans, green peppers, and onions.
Top with Venison.
Pour 1 cup (225 ml) barbecue sauce over all.
Do not mix.
Cover and cook on high-heat setting 1 hour.
Reduce heat setting to low and cook, covered 5 hours.
Remove cover and stir in remaining 1/2 cup (125 ml) barbecue sauce.
Cook uncovered 1/2 to 1 hour longer.
Serve over split French rolls.

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Venison Casserole

2 lbs (.9 kg) ground venison
8 slices of bacon
2 cans of tomato soup (un-diluted)
2 cans of whole kernel corn
1 medium onion (chopped)
1 tsp (5 ml). garlic Powder or crushed garlic (optional)
1 package Chili seasoning
2 boxes of Jiffy cornbread mix

Instructions:In a large skillet cook bacon, remove bacon and drain on paper towel, save drippings.
Brown ground venison and onions in drippings.
Add the tomato soup, and chili seasoning.
Let simmer for about ten minutes.
After simmering, layer the ground venison in a 9 inch by 14 inch baking dish.
Layer in the corn.
Layer in the bacon strips, or crush bacon and spread on top of corn.
Mix corn bread batter (a little runny), and spread on top of other ingredients.
Bake at 350 degrees (175 C.) until corn bread mix is golden brown.

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Southern Fried Venison

Serves/Makes:1+

Ingredients
flour
salt
pepper
Parkay margarine
any cut from the venison

Instructions:Cut meat into 1/2 thick steaks (if using ground meat shape in to 1/2 in thick patties).
Dredge in flour salt and pepper.
In a cast iron skillet (it is very important that you use a cast iron skillet to get rid of the game taste) melt lots of Parkay into pan, add meat.
Cook about ten minutes on each side turning only once.

Comments
I have been eating venison for many years, and this is the easiest and best way for taste. Even the kids love it prepared this way.

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