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~VENISON COOKERY~
As we are always looking for diffrent ways to cook our venison, these are a few of our favorite recipes...Try them out & Enjoy!

~Hunters Venison Roast~

2-pound venison top round roast

1 tablespoon vegetable oil

1 medium onion, chopped (1cup)

1 cup dry red wine

2 tablespoons plus 1 teaspoon red wine vinegar, divided

1/2 cup half-and-half

1 tablespoon red currant jelly

RUB:

6 juniper berries, crushed

1 teaspoon dried marjoram leaves

1 teaspoon dried thyme leaves

1 teaspoon salt

1/2 teaspoon freshly ground pepper

In a small bowl, combine all Rub ingredients. Pat roast dry with paper towels. Press and spread Rub mixture on all sides of roast. Place roast in sealable plastic bag. Refrigerate several hours or overnight.

Heat oven to 350 degrees. In 6-quart Dutch oven, heat oil over medium heat. Add roast and cook for 5 to 6 minutes, or until browned on all sides, turning roast occasionally. Add onion, wine and 2 tablespoons vinegar to Dutch oven.

Roast to desired doneness, 20 to 30 minutes per pond, basting occasionally with pan juices. Remove roast from pan. Tent with foil. Set aside.

Strain pan juices through fine-mash sieve. Return juices to Dutch oven. Bring to a boil over medium-high heat. Simmer for 8-10 minutes, or until liquid is reduced to 1/4 cup. Stir in half-and-half, jelly, and remaining 1 teaspoon vinegar.

Cook for 1-2 minutes, or until sauce is hot and smooth. Serve sauce over sliced roast. Makes 6 to 8 servings.

~Surprising Meat Loaf~

2 cups corn flakes, crushed

1/4 teaspoon black pepper

1/8 teaspoon garlic salt

1 pound ground venison

1/4 cup chopped onion

1 egg

1 8-ounce can tomato sauce, divided

1/2 cup chopped ham

2 ounces Swiss cheese

2 ounces Cheddar cheese

Crush corn flakes; add pepper and garlic salt. Mix with ground venison, onions, egg, and half the can of tomatoe sauce. Blend well.

Put meat mixture on wax paper and pat into a rectangle about 1/2-inch thick. Cut cheese into small pieces and mix with ham. Sprinkle ham and cheese over meat mixture. Roll uo "jelly-roll" style. Press ends together making a loaf.

Place loaf with seam down into shallow pan. HINT: Invert baking pan over the meat roll and then turn the whole thing over to get loaf into pan more easily. Add about 1/2 cup water. Cover with foil and bake at 350 degrees for 40-45 minutes.

Remove foil, drizzle remaining tomato sauce over top and return to oven for 10 to 15 minutes. Let stand for about 5 minutes, slice and serve.

~THE BEST DEER JERKY~

3 pounds venison

1 teaspoon celery salt

1 teaspoon onion salt

1 teaspoon garlic salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper

1 teaspoon white pepper

1/2 teaspoon meat tenderizer

1 teaspoon Kitchen Bouquet

1/3 cup Worcestershire sauce

1/3 cup soy sauce

1/3 cup Liquid Smoke

1/3 cup barbecue sauce

Cut meat into thin strips about 1/4-inch thick and 1 inch wide. Mix all ingredients in a large container.

Place meat in container and marinate 24 hours, stirring occasionally. Place meat on oven or dehydrator rack at 125-150 degrees. Dry for 6-8 hours, then ENJOY!

MORE TO COME...SO MANY YUMMY TREATS, SO FEW TYPING MINUTES!