1.  Venison Swiss Steak

2 lbs. elk round steak about 1" thick

4 tbsp flour

1 tsp dry mustard

salt and pepper as you like it,

2 tbsp cooking oil

1 cup sliced sweet onions

1 clove garlic, smashed

One cup sliced mushrooms

One green pepper sliced

Half a cup of water

half a cup chili sauce

Mix the dry ingredients. Tenderize the meat. Dip the slices of meat in the dry mixture. Heat oil in a pan and brown the steaks. Add the remaining ingredients. Cover and simmer until it is tender to your liking. About one hour and fifteen minutes.

It can be served with roast potatoes, wild rice, pasta, beans or  steamed vegetables.

It serves 3 hungry men, or a crowd of 6.

2.  Venison Tenderloins

1 venison tenderloin, about 12 inches long

1 bottle Heinz 57 steak sauce

1 bottle Lea & Perkins Worcestershire sauce

8 tbsps butter

Wash tenderloin well & put it in a pan with cover. Mix equal amounts of the sauces. ( Mix enough so as to pour the entire amount over the tenderloin and leave approximately 1/2" of excess mixture in the bottom of the dish). Cover and refrigerate 8 to 12 hours. Turn every couple of hours.

Remove from the refrigerator. Prepare charcoal grill for cooking. Melt butter for basting; may also use excess marinade to do so.

Place meat on grill. Baste often. when the meat is grilled to your liking, cut it into medallions. Serve it with bernaise or barbeque sauce and wild rice for a side dish; Burgundy wine at room temperature.

3.  Garlic & pepper Crusted Venison Roast with Balsamic Sauce

1 Boneless Venison Roast (about 4 lbs)

Garlic & Pepper rub

    2 tbsps corsely crusted mixed peppercorns

    4 cloves of garlic, minced

    1/2 tsp salt

Balsamic Sauce

    1 cup balsamic vinegar

    1/4 cup butter, softened

    2 tbsps all-ourpose flour

    1 cup beef broth

    1/4 tsp coarse ground black pepper

Heat oven to 350 degrees. Mix rub ingredients and press mixture evenly on all sides of the roast, then place in a shallow roasting pan. Do not add water. Do not cover. Put in over for one and a half hour for medium rare or two hours for medium.

Remove from oven. Transfer to carving board. Tent it over with aluminum foil. Let stand for 30 minutes. Meanwhile, bring vinegar to a boil in a small non-reactive saucepan. Cook over medium heat for 20 minutes until reduced to 1/4 cup. Mix butter and flour in small bowl until smooth; set aside. Back to the vinegar saucepan, add the broth, some drippings from the roast and pepper. Gradually whisk in butter/flour mixture until smooth; bring to a boil. Reduce heat; simmer 1 minute, stirring constantly. Keep warm. Carve roast into thin slices. Serve with the sauce, roast potatoes and a nice red wine.

4.  Barbequed Elk Steaks

3-4 lbs elk steaks

1 tbsp water

2 tbsps chablis wine

1/4 cup olive oil

1 pkg Schilling meat marinade

Place steaks in marinading dish and pierce with a fork.

Combine remaining ingredients and pour over steaks. Allow o stand about 2 hours. Grill to desired doneness. Medium rare to medium is best. Enjoy!

5.  Venison Chili

3 lbs ground venison

1 onion, diced

2 cloves garlic, minced

Brown venison in a large skillet in small amount of oil. Add onion and garlic. Cook until onion is transparent. Drain liquids. Then add:

2 cans tomato sauce 10 1/2 oz each.

3 cans Italian style stewed tomatoes 15 1/2 oz each.

2 cans dark red kidney beans, drained 15 1/2 oz each.

1 small can green chilies, diced

3 fresh jalapeno peppers, diced

2 fresh yellow peppers, hot, diced

1/2 cup red bell pepper, diced

1/4 cup red chilli powder

1 tbsp cumin powder

1 tbsp salt

1 tbsp oregano

1 tbsp black pepper

1 cup brown sugar

Mix with the meat. Cover and let simmer for 2 to 3 hours on low. Stir occassionally. Serve with corn bread or fresh tortillas.

6.  Lemon marinated wild game roast

1 small venison roast

1/2 cup lemon juice

1/3 cup olive oil

4 tbsps sliced fresh green onions

2 tbsps brown sugar

1 1/2 tsp salt

1 tbsp Wrcestershire sauce

1 tbsp prepared mustard

1/2 tsp black pepper

Place roast in baking dish. Combine remaining ingredients and pour over roast. Cover and refrigerate for 4 hours, turning roast several times. Remove roast from marinade and grill over medium-hot coals. Carve cross grain. Serve with pasta and white wine.

7.  Elk Loin Chops

4 Elk loin chops

1/3 cup olive oil

3 tbsps soy sauce

2 tbsps ketchup

2 cloves garlic, minced

1 tbsp vinegar

1/4 tsp black pepper

Mix all ingredients except the meat. Then, add the meat, cover and marinate for 4 hours in the refrigerator. Remove, grill over medium coals on barbeque. MM, mm, good........

8.  German Venison Steak

2 lbs venison steak, cut into thin slices

spears of small dill pickles

3 tbpns of olive oil

2 small white onions, chopped

1 can beef broth

1 tbsp thyme

2 bay leaves

about a dozen whole juniper berries

one and a half cup of burgundy wine

salt and pepper to your liking

1 cup thinly sliced fresh mushrooms

Lay out a thinly sliced venison steak, put a pickle spear at one end and roll up the steak; secure with a toothpick. Repeat with all the other pieces of steak. Using a cast iron skillet, brown the rolled steaks in hot olive oil. Remove the steaks from the skillet, add some more oil and saute' the onions. Put the steaks back in the skillet and add the beef broth, bay leaves, thyme and juniper berries. Boil the sauce down to about 1/4 cup. Add the red wine and boil down to about half the amount. Then, remove the juniper berries and the bay leaves. Season with salt and pepper; stir in mushrooms. Remove from heat, wait about five minutes then, spoon some of the sauce onto the plates, place steaks in middle of sauce, garnish with steamed carrots and wild rice and spoon some additional sauce over the entire platter. Serve red wine with this delicious meal.

9.  Elk with Scotch sauce

4 tbspns butter

6 elk stakes, 1/2" thick

1/4 cup finely chopped shallots

6 juniper berries (crushed)

1/3 cup Scorch whiskey

2 tbsps lemon juice

3/4 cup orange juice (fresh)

3 tbsps red currant jelly

2 tbsp dry English mustard, mixed with 1 tbsp water

1 tbsp cornstarch

Melt half the butter in a heavy skillet over medium heat. Saute steaks, 2 minutes per side. Move steaks to a heated platter. Cover with foil to keep warm. In same skillet, melt remaining butter and saute' shallots and crushed juniper berries over medium heat for five minutes. Add scotch, bring to boil, ignite with match. When the flame dies down, stir in the orange juice, lemon juice, jelly and mustard. Return to the stove and boil for 3 minutes, over medium heat.

Combine the cornstarch with 2-3 tbsps water. Mix it well and stir into the sauce. Cook until it thickens. Arrange the elk stakes on the plates. Serve with pasta. Spoon sauce over stakes and pasta. I love this dish and serve a mellow semi sweet Rose' wine with it.

10.  Greek Ground Elk Meatball Soup

       with Egg Lemon Sauce

2 lbs ground lean elk meat

1/2 cup soup rice

1/4 cup chopped parsley

4 tablespoons finely chopped dill

1 medium finely chopped onion

5 tablespoons olive oil

salt and pepper to taste

Combine the ground venison, rice, parsley, dill, olive oil, onion and seasoning, kneading for several minutes. Shape into small balls 1" in diameter. Roll them in flour and set aside.

Bring to boil:

6 cups beef  broth, and

1/4 cup butter

Gently place the floured meatballs, (one at a time) in the boiling liquid.

Reduce the heat, cover and simmer for about one hour.

Immediately, beat 2 eggs in a large bowl and add 1/3 cup lemon juice.

While still beating the egg mixture, ladle a little hot broth from the meatball pan. Repat by adding additional ladlefuls of hot broth in the egg mixture. Remove the pot of cooked meatballs for the heat. The, by shaking and stirring the cooked meatballs, you continue to pour the egg-lemon mixture into the meatball soup. Cover and let stand for about 15 minutes before serving. Sprinkle with chopped parsley and serve with fresh whole wheat bread.

11.  Best venison Burger EVER

2 lbs venison

12 ozs crumbled roquefort cheese

4 spoonfuls of olive oil

worcestershire sauce to your taste (about 3 tbsps my taste)

salt & pepper

Combine above ingredients. Cover. Let set in refrigerator for a couple of hours.

1/2 lb bacon

1/2 lb thinly sliced mushrooms

1 large sweet onion, sliced

1 cup semi sweet white wine

Fry the bacon until crisp. Remove from pan. Discard most of the bacon grease, then, add the sliced onion and sliced mushrooms, saute until onions are clear, drizzle the wine and let cook until all liquid has been reduced to minimal amount; crumble the bacon. 

Remove meat mixture from refrigerator. Divide in six and form six thin patties. Cook on the grill or in a skillet. Do not overcook. Serve on buns, then top with the sauteed onion/mushroom/bacon mix.

Serve with sliced tomatoes, iceberg lettuce and Kosher pickles.

12.  Venison Swiss Steak, hunt style

2 lbs round venison steak

1 sliced medium size onion

3 talespoons chopped green perrer

a little vegetable oil

2 talespoons bacon grease

3 oz tomato paste, or 1-14 oz can of tomato sauce

1 cup water

2 teaspoons salt

2 talespoons Worcestershire sauce

1/3 teaspoon pepper

flour

Flour the steak. Pound it really flat. Cook the onion and green pepper in oil , then, add the tomato sauce. Brown the floured steak, both sides, in the bacon grease.

Add the tomato/onion/green pepper sauce in the steak pan, also, the salt, pepper, worcestershire sauce, cover and simmer for about 2 hours or until tender.

13.  Savory venison meatloaf

4 slices of dry bread, cued

1 cup milk

2 lbs ground venison

2 eggs

3/4 finely-sliced onion

4 tablespoons finely chopped green pepper

4 tablespoons finely chopped parsley

3 teaspoons salt

4 teaspoons Worcestershire sauce

1 12 or 14 oz can of tomato sauce

1/2 teaspoon of black ground pepper

Mix the bread cubes with the milk and let stand 6 to 8 minutes.Add the remaining ingredients (except the tomato sauce) and mix lightly with a fork. Blend well. Grease  a loaf pan, and pour the mix forming a tight loaf in the pan. Pour half of the tomato sauce on top and bake in 350 degree oven for an hour or until done. Let cool for a little bit, then, remove from pan and place on a plater.Add the second half of the tomato sauce to the drippings in the pan. Heat and blend well. Serve sauce with the meat. Serves 8.