ChronicWasting Disease in some hunting areas, please check with thelocal DNR when purchasing a hunting permit to see how widespreadthe problem is, and what precautions to take. If in doubt,please refrain from consuming the meat. Also, if you do decideto eat the venison from an affected area, the best prevention isnot to eat any of the glands or organs, such as liver, heart,etc. Hunting should also be safe, and fun, but take into accountall health hazards and stick to those safety rules. They weremade for one purpose - to make sure your trip is safe and youreturn home safely. ENJOY! ******************************Venison Supreme: Marinade: 1/2 cup dry red wine, 1/2 cup redwine vinegar, 2 cups cold water, 3 bay leaves, 1/4 cup crushedfresh parsley, 1 onion, finely chopped, 2 stalks celery,chopped, salt and pepper ** 5 lb. roast of venison 1/2 stickfresh cream butter 1 cu...

...p finely chopped onion, and celery 1carrot, peeled and chopped 1/2 cup ginger snap crumbs 1/2 lb.bacon,diced and fried 2 tbs. flour 1 cup beef stock Preparemarinade: Combine wine, vinegar, water, bay leaves, parsley,onion, celery, salt and pepper. Bring to a boil. Cool mixtureand pour over roast. Refrigerate for 2 days, turning meatoccasionally. Remove meat from marinade. In casserole preparebacon, remove bacon bits and reserve. In bacon fat, add butterand over high heat, brown roast on all sides. Remove meat frompan, and add vegetables. Add flour slowly as well as strainedmarinade (liquid only, no vegetables). Cook until thickened. Addmeat, cover, and bake (350) for 2-1/2 hours, or until tender.Cool and then refrigerate overnight. Skim all fat from pan.Slice roast into 1/4" slices. Add ginger snaps, bacon bits andstock to juices in pan. Heat until thickened. Strain liquiduntil all solids are removed. Spoon sauce over roast slices andheat (300) in oven for 15 mins. Serve with potatoes, salad, anda vegetable. ************************* Venison BreakfastSausage: (10 lbs.) 1 pint water, 6 tbs. salt, 1 tsp. pepper, 1tsp. ground ginger, 1 tsp. nutmeg, 2 tbs. powdered dextrose, 1tbs. sage, 8 lbs. ground venison meat, 2 lbs. beef fat, pinch ofgarlic powder. Mix all ingredients together. Make into bulk rollor patties and freeze. *************************** VenisonJerky: 3 lbs. venison, cut into pieces 1 tbs. salt 1/2 tsp.liquid smoke or powder 1 tsp. onion powder 1 tsp. garlic powder1 tsp. black pepper 1/4 cup soy sauce 1/3 cup Worcestershiresauce Remove all fat from meat. Cut into strips about 1/4"thick. Mix all ingredients and pour over meat. Refrigerateovernight. Using a dehydrator, follow directions. If using yourkitchen stove, the pilot light heat only, the jerky should dryin 3-4 days. An attic can also be used to dry the meat. Pack thejerky in glass containers and punch a hole or two in the top toprevent mold growth. ************************** Venison Rolls: 4cutlets of venison salt and pepper 1 tbs. mustard 1 tbs. redcurrant jelly 4 slices bacon flour butter 1/2 cup red wine Poundeach cutlet to paper thinness. Sprinkle each with salt andpepepr and spread a little mustard and jelly on each. Lay astrip of bacon on each cutlet, roll, jelly-roll style and fastenwith a pick. Dredge each cutlet in flour and brown in butter.Add red wine, cover tightly, bring to a boil, reduce heat andsimmer about 40 mins. or until meat is fork tender. If needed,add a little beef broth or water to mixture during cooking time.Serve over noodles. ***************************** EuropeanVenison: 2 lbs. venison meat, cut into strips 1/2 lb. dairyfresh butter 2 cups beef stock 2 cups stewed tomatoes, strainedto remove all seeds 2 cups finely chopped onions 1/2 tsp. salt1/8 tsp. freshly ground pepper 2 lbs. sliced mushrooms 2 cupssour cream Dash of hot pepper sauce In pan, brown venison in alittle butter. Add onions and remaining butter. Cook 5 mins. Mixtogether stock, strained stewed tomatoes, salt and pepper. Addto meat. Add mushrooms and a pinch of hot pepper sauce. Simmer45 mins. Stir in sour cream and adjust seasonings (salt, pepper,and hot sauce) to your taste. Do not let mixture boil. Serveover noodles. ******************************** I hope theserecipes give you a suggestion or two for using venison meat.ENJOY! ©Arleen M. Kaptur 2002 September (Exerpt from Arleen'sbook - Wild Game Cooking)...