Deer has traditionally been important in many Native nations. As with the buffalo, the meat is eaten, the skins used for clothing, and the antlers used for tools.
Venison has a distinctive flavor, and has 1/3 the calories of an equivalent serving of beef.
Spicy Venison Sausage
3 lbs. deer meat
1/4 cup bacon drippings
1 cup minced onion
1 cup parsley; chopped
1 teaspoon marjoram
3/4 teaspoon coriander
1 teaspoon oregano
1 teaspoon cayenne
1 teaspoon black pepper
1/4 teaspoon cumin
salt to taste
Grind venison with coarse blade. Add parsley and onion; mix well.
Add remaining ingredients and blend well; regrind mixture.
Divide the mixture into twelve parts.
Shape each section into 2 1/4 inch by 5 inch sausage patties.
Broil or barbecue until brown; be sure meat is well done.
Serve with frybread.
VENISON CHILI
3 lbs.ground venison
2 cans tomato sauce (any kind is fine)
6 cloves garlic
6 large onions
5 large green peppers
8 red peppers
4 or 5 chili peppers
1 can red kidney beans
1 can white beans
1 1/2 teaspoons Tabasco sauce
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon cayenne pepper
1 teaspoon salt
Brown meat, onions, green peppers in large heavy skillet.
Add remaining ingredients except the beans. Simmer about 1 hour.
Add beans with juice and simmer 20 minutes more.
DEER CASSEROLE
1 pound ground deer meat
3 or 4 large raw potatoes; peeled and sliced
1-10oz. can of vegetable beef soup
1-8oz. can of cream of mushroom soup
1 small onion; diced
pepper and garlic salt to taste
Place sliced potatoes in bottom of casserole dish.
Break ground deer meat on potatoes.
Add garlic salt, diced onion, pepper and soups.
Cover and bake at 325 F for one hour or untill potatoes are done.
Grilled Venison Burgers
As venison has little fat, you will need to add some extra fat to the meat
We recommend pork; deer fat is not tasty
1 pound ground venison
3 oz. pork fat back, ground
Salt and pepper to taste
Seasonings of choice to taste
Mix the venison, pork fat back, seasonings, salt and pepper.
Heat the barbecue grill and rush burgers with vegetable or olive oil; grill about 4 minutes or until meat is done.
Add your choice of condiments.
Venison-Stuffed Peppers
2 1/2 cups cooked ground deer meat
6 green peppers
6 mushrooms; sliced
2 scallions; sliced
1/4 cup bacon drippings
1 tsp. salt
1/4 tsp. pepper
Wash and core peppers.
Saute the rest of ingredients in bacon drippings.
Suff peppers with mixture and cook 45 minutes at 350 degrees F.
VENISON & WILD RICE STEW
3 1/2 lbs. shoulder of venison, cut into 2" cubes
2 tsp. salt
pepper to taste
2 quarts water
2 large onions; peeled and quartered
1 1/2 cups wild rice, washed in cold water
Put venison, water, and onions in a large pot; simmer uncovered for 3 hours.
Add salt, pepper, wild rice.
Cover and simmer for 20 minutes.
Stir well; simmer uncovered for another 20 minutes, or until rice is tender and most of liquid is absorbed.
