This foolproof outdoor venison recipe gets raves.
Top each serving with chopped onions, shredded cheese, olives and sour cream. Serve with tortilla chips or corn bread on the side.
Serve with sweet potatoes cooked in the juices, and hot, buttered greens.
Prepare bottom pie crust, fill with meat mixture and cover with top crust. Sprinkle top with freshly ground pepper. Bake at 400˚F for 45 to 50 minutes. Serve hot.
Place meat, potatoes, carrots and onions in suitable baking dish. Mix soup and wine together and pour over meat and vegetables. Bake at 360˚F for 11/2 hours.
Marinate meat 24 to 36 hours in marinade. When ready to cook, boil potatoes until half cooked.
Serve as an appetizer dipped in Italian tomato sauce or honey-mix variety of barbecue sauce, or serve with Italian sauce over pasta.
Stuff mixture into sausage casings and refrigerate until ready to grill.
Combine flour with garlic powder, salt and pepper in a plastic bag, add meat and shake to coat.
Try a delicious bowl of hunter's chilli.