• 6 pounds ground venison
• 3 pound ground bacon,( I buy the 3 # box of bits and end pieces)
• 3 quarts water
• 2 chopped onions
• 1 Tbsp garlic powder
• 3 Tbsp salt
• 3-1/2 teaspoons cayenne
• 1-1/2 teaspoons ground black pepper
• 1 cup finely chopped parsley (Optional)
• 2 cup chopped green onion tops, (green part only)
• 10 cups cooked medium-grain rice ( I use Minute Rice)
• 1 1/2-inch diameter, casings

Directions: In a large sauce pan, combine the ground venison, ground bacon, water, onions, garlic, 1 TB salt, 1 1/2 teaspoon cayenne and 1 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 1 1/2 hours. Remove from the heat and drain, reserving 3 cups of the broth. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley and green onions. Add the broth, 1/2 cup at a time, and mix thoroughly. Either using a feeding tube or a funnel, stuff the sausage into the casings. Bring 1 gallon of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow it to cool. At this point I like to put it on the smoker at low heat for approx 1 hr.

*Contributed by Randy Clark

Bratwurst

• 4 pounds fine ground pork butt ( I substituted ground venison )
• 2 pounds fine ground veal ( I substituted ground bacon)
• 1/2 teaspoon Ground allspice
• 1 teaspoon caraway seeds
• 1 teaspoon dried marjoram
• 1 1/2 teaspoon white pepper
• 3 teaspoons salt
• 1 cup cold water

Directions: In bowl combine the ground pork, veal, allspice, caraway seeds, marjoram, white pepper, salt and cold water; mix well. Regrind mixture fine. Stuff in casings. Place sausages in the refrigerator overnight to meld flavors. Put sausages in a kettle of water and boil; let set in water to firm or grill over medium coals. I like to put them in the smoker at low heat for approx. 1-2 hour.

*Contributed by Randy Clark

VENISON NACHOS

• 1 LB GROUND DEER MEAT
• 2 LBS VELVETA (CUT INTO SMALL CUBES)
• 1 CAN OF ROTEL TOMATOES (CHOOSE YOUR SPICE)
• 1 CAN WHOLE KERNEL CORN
• 1 CAN OF BEANS (RANCH STYLE)
• 1 BAG OF TORTILLA CHIPS

Directions: BROWN DEER MEAT (ADD ONION IF YOU LIKE) AND DRAIN, ADD ROTEL, VELVETA, BEANS, AND CORN, AND COOK UNTIL CHEESE IS MELTED THROUGHOUT. EAT AS DIP, OR POUR OVER TORTILA CHIPS.

*Contributed by David Ramey

GRIZZLEY ADAM'S SHEPHERD'S PIE

• 3 CUPS GROUND DEER MEAT
• 3 CUPS MASHED POTATOES
• 1 CAN BEEF GRAVY (OR MAKE YOUR OWN BROWN GRAVY!)
• 1/2 CUP SWEET PEAS
• 1/2 CUP COOKED DICED CARROTS
• 1/2 CUP LITELY COOKED DICED CELERY

Directions: BROWN DEER MEAT FIRST (AND ONIONS -OPTIONAL) AND DRAIN. ADD GRAVY, CELERY, PEAS, AND CARROTS. COOK ON STOVE AT MEDIUM SETTING FOR 2-3 MINS. POUR INTO 2 QT CASSEROLE DISH--SPREAD MASHED POTATOES ON TOP AND BAKE FOR ABOUT 20-30 MIN OR UNTIL POTATOES ARE LIGHTLY BROWNED.

*Contributed by David Ramey

Venison Casserole

Yield: 4 servings

• 1 lb Ground venison or beef
• 1 sm Onion
• 1 can Cheddar cheese soup
• 1 can Cream of celery soup
• Frozen french fries
• Pepper

Directions: 1. Dice onion and mix with ground meat and pepper to taste. 2. Press into the bottom of a 9x9" pan. 3. Mix together the two cans of soup - do *not* dilute with water. Spread mixture over the meat. 4. Cover entire surface generously with frozen french fries. 5. Bake at 350 for 40 minutes or until done fries should be golden and crispy

*Contributed by David Ramey

Venison Stew

Yield: 12 servings

• 2 lb Venison; cubed
• 1 cup Onion; diced
• 12 Potatoes; diced
• 6 Carrots; diced
• 1 pk Mixed Veggies; frozen
• 1 cup Celery; diced
• 1/4 c Barley
• 8 c Water
• 1 tspn Seasoning salt
• 1 Garlic clove minced
• 1 tsp Salt
• 1/2 tsp Pepper
• 2 tbsp Parsley, dry
• 1 tbsp Beef Soup Base
• 1 pk Gravy Mix
• 1 Bay leaf

Directions: Sear venison until brown on all sides. Add water. Add celery, carrots, potatoes, onions, and all other ingredients except frozen veggies. Cook on medium until vegetables are tender and meat is cooked through. Add frozen veggies and cook until hot. Remove bay leaf. Serve with hard rolls. May need to add additional broth.

*Contributed by David Ramey

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