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Venison Marinade ~ from Don Bennett
2 Large Bottles of Italian Wishbone Dressing

 3 Large Bottles of Lea & Perrin Worchestershire

 5 OZ. Black Pepper 

2 OZ. Cayenne Red Pepper

 4 OZ. Lawrey's Seasoning Salt 

1 OZ. Garlic Salt 

5 OZ. Onion Powder 

4 OZ. Lemon Pepper 

2 Heavy Pinches of Cumin Optional


Hope you enjoy,
Don Bennett 
Deer Ham ~ From Gary Lick
1 whole deer ham (Hind Qtr)

1 Bell Pepper (Chopped Up)
1 Onion (Chopped Up)

1 pound bacon (the cheaper and fatter the better) Cut into 3' strips

  1/2 Teaspoon Black pepper
1 - 16 oz Bottle Zesty Italin Dressing

1 Cup Dells Seasoning
1 Cup Worcestershire's Sauce
1 Teaspoon Real Lemon Juice

Mix all this  together and pour over the ham.




First bone the ham leaving the whole ham in tact. If you start on the medial (inside) of the ham and make your primary incision along the Femur (thigh bone) and then carefully cut around the pelvis you'll end up with a totally boneless ham with a "T" shaped cavity where the bones used to be.
Make a pan out of Heavy Duty Alumn Foil and place the ham in it. 

Rub the outside of the ham down well with plenty of Meat Tenderizer Take the chopped bell peppers and onions  and  stuff them into slits cut into the ham (make several 3-6' slits into each side of the ham). Sprinkle whole ham with Garlic Powder (not Garlic Salt).
Stuff the bacon strips into the cut slits to hold the onions and bellpeppers in the slits.
Now place another sheet of Alumn foil over the top of your pan and seal around the edges by pinching the top foil to the bottom pan foil.

Build a hot fire in your smoker and place the ham on it ( the ham should be about 6-12" from the coals.  Also cooks well in a Holland grill for about 4-5 hours (until inside temp is 140-145 degrees) as long as you add Hickory chips. Will cook in the oven at 375-400 degrees in 4-5 hours but doesn't taste as good. 


The Best Back strap ~ from Ron Ray
1 box of frozen spinach

 Sliced water chestnuts

 Fresh Jalapenos

 Cheddar and montery jack cheese

 Moores steack marinade 


Dry seasoning such as creole or lawrys, pepper, & garlic 

Take a backstrap and you can either butterfly it in 3/4 in sections or slice it open like a subway sandwich. Stuff the deer with all the above ingredients and squeeze the spinach good to get all the water out. After you have stuffed deer w/amount it will hold wrap in the bacon holding together w/toothpicks. Also it is a hassle to fit all above in the deer but it is worth it. This recipe won the AL state wildlife federation cookoff 3 or 4 years ago and was published in the Mobile paper. I've used it w/pork tenderloin/chicken and turkey breast and beef and all are good. Hope every one enjoys.
Deer Burgers ~ from R. Moses
Ground venison

 Bacon slices

 Worcestershire sauce

 Your favorite seasonings

 Tooth picks

 BBQ Grill


Make your burger patties . I like to make mine pretty BIG . Wrap with bacon using 3 toothpicks per burger to hold the bacon . Place on cookie sheet and douse with Worcestershire sauce and place in fridge over night . Douse again before putting on grill and add seasonings . Serve with baked potato and salad. Satisfaction Guaranteed.
Grilled Venison Loin ~ from Michael Doran Jr.
Venison Loin (cut into 3/4 to 1 inch fillets)

 1 cup red wine

 1 cup Dales seasoning

 garlic powder, red pepper & coarse ground black pepper to taste


Combine wine, Dales, & dry spices in a container suitable to marinate. Add meat & refrigerate for 4 - 6 hours. Wrap meat in bacon then secure with toothpicks. Grill to taste over medium heat. This is a great recipie for foolish people who claim they don't like venison. The marinade removes any hint of wild flavor. Make sure guest's taste the meat before habitually drowning it with steak sauce (an insult to the chef in my family). Then let them go ahead & believe you went to great expense at the local meat market.
Deer Roast ~ from Mike Temes (obtained from Ed Roland
Deer Roast

 1 or 2 cans of Cream of Mushroom soup (depending on size of roast) 

2 cubes of beef bouillion

 1 or 2 cloves of garlic 

Coca Cola 

Start preparing on Friday for Sunday Dinner. Cover and soak in water for 24 hours. Drain water and then cover and soak in Coca Cola (yes that is right) at least 12 hours. Drain and place in crock pot with one to two cans of Cream of Mushroom soup ( depending on size of roast) add one or two cloves of garlic, two cubes of beef bouillion. Slow cook from Sunday AM until done for Sunday supper. Fantastic with mashed potatoes, green beans, and fresh home made corn bread.
Easy Venison Casserole ~ from Michael Doran Jr.
Ground venison





 black pepper 

undiluted tomato soup


Fry venison in cast iron skillet, add dry spices to taste. When meat is done stir in one cup cooled white rice. Shred cabbage. Cover bottom of casserole dish with cabbage, add meat/rice mixture and press down firmly. Add another layer of shredded cabbage then pour undiluted tomato soup on top. Cover and bake at 350 for one hour or until cabbage is tender. Serve with fresh green salad and garlic bread.
Easy Country Fried Steak ~ from Michael Doran Jr.
2 lbs Ground venison

 25-30 ritz or townhouse craackers

 1 egg

 1/2 cup milk

 chopped onion

 salt & pepper (fresh ground is best)


Crush crackers to a fine powder. Beat one egg into 1/2 cup milk. Combine ground meat, chopped onion and season to taste. Form into patties approx. 1/2 inch thick. Dip in milk/egg mixture, coat in cracker crumbs, then fry in cast iron skillet until done. When served with gravy, biscuits, eggs , and a few stories about the one that got away. This makes a great opening day breakfast after the hunt.
Deer Enchiladas ~ from Anonymous
2 venison steaks (per person)

 Corn Tortillas

 Mexican White Cheese

 Spicy Mexican Sauce


Chop steaks into small cubes, place in well buttered pan and allow to brown. Warm tortillas according to directions on package. Shred cheese, place ingredients in tortilla. Spread sauce over tortillas.
Spicy Skillet Venison ~ from Leigh Ann
2 lbs ground deer or thinly sliced tenderloin

 1 16 oz bottle of Italian salad dressing

 1 Box Spanish style Rice-a-Roni

 2 cups of fresh tomatoes, diced(or use 1 can whole tomatoes)

 1 10 oz can of Rotel

Marinate meat in salad dressing. Brown meat. While meat is browning, prepare Rice-a-Roni. Follow the instructions on the box, but substitute the fresh tomatoes for canned and add Rotel. When rice is ready to simmer, add meat. Cover and simmer for about 20-30 minutes.
Fried Venison ~ from Charlie Sage
Venison tenderloin (cut in 1 in. pieces)

 3 cups milk

 3 tablespoons worchestershire sauce

 1 egg

 bread crumbs

Take milk, egg, and worchestershire sauce and mix in bowl. Put in as much meat as you like. Let marinade at least 3 hours (best if done overnight). Heat oil in an iron dutch oven or chicken fryer. Dredge venison in bread crumbs and let sit for 15 minutes. When oil is to frying temperature drop in venison pieces. Fry until done. Delicious served with mashed potatoes or fries.
Baked Venison Spaghetti ~ from Leigh Ann
2 pounds ground deer, cooked and drain(or use 2 lbs steak cut in bite size pieces)

 7 oz pkg spaghetti, broken in 2" pieces

 1/2 cup onion, chopped

 1/2 cup green pepper, chopped

 1 can cream of mushroom soup

 1 cup chicken broth

 Salt and pepper

 1 1/2 cups grated sharp cheddar cheese

 1 cup sliced mushrooms

Preheat oven to 350'F. Cook the spaghetti as directed and drain. Combine meat, pepper and onion in a 9x13" dish. Pour soup, broth, 1 cup cheese and cooked spaghetti in the dish. Add salt and pepper if desired. Mix gently. Add remaining cheese on top. Cover and cook for 30 minutes until bubbly. 
Venison Jerky ~ from Don Woodruff
1/2" thick venison strips

 10 oz. barbecue sauce

 10 oz. worchstershire sauce

 1 oz. louisiana hot sauce

 1 cup warm water

 5 oz. distilled white vinegar


Cut aprox 1 lb of venison steak into 1/2" strips and "jerk" or pull without tearing the meat. This will help tenderize the meat. Soak the meat for a minimum of 4 hours in the above mix. You may have to add more mix. Be sure to have enough mix to cover the meat. After soaking for four hours, then drain the meat. Put the meat in a dehydrator for aprox 24 hours or untill the venison has dried. Do not eat it all at once.
Venison Stew ~ from Sam Clevenger
2 lbs, venison, ground or chopped

 1 large onion

 1 can mixed vegetables

 1 can black beans

 1 cup sliced mushrooms

 1/2 cup bbq sauce


Brown the onion and the meat. Add the canned goods and the juices. Stir in the sauce then simmer for 10 to 20 minutes. Serve over rice.

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