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Venison Recipes
Hearty Venison Dutch Oven Breakfast
1 lb Ground Venison
2 tb Vegetable Oil
1 Small onion, diced
12 Eggs
1 cn Jalapenos (small), diced. Use green chillies if you like it mild
1 lb Cheddar Cheese, mild or sharp
Brown ground venison in vegetable oil with onion and season to taste. Pour off any excess grease.
Break eggs and add diced jalapenos. Stir over medium heat until eggs are nearly cooked. Sprinkle cheese
over top. Remove from heat and let sit for 2-3 minutes. Serve with salsa or sour cream.
Before you proceed to the venison recipes below we wanted to first give you this recipe for the most
fantastic venison [also works well with pork and beef actually] marinade that we have ever found. The main
'magic' ingredient of this marinade is 'oregano'. I don't care what the venison dish, it will taste better with a
little oregano. Sprinkle it on your steaks, mix it in with your burger, whatever...oregano. Try this marinade.
You will like it.

Venison Marinade
Mix the following:
1/2 cup of red wine [any red wine, pick one you really like and have a glass while mixing marinade]
1/4 cup apple cider vinegar
1/4 cup of soy sauce
1/4 cup olive oil
1/8 cup maple flavored pancake syrup [yes, we kid you not]
1 tbls. of garlic powder
1 tbls. onion powder
1/2 tbls. pepper [fresh ground is best]
2 tbls. dried oregano

mix this all together in a glass or plastic bowl and wisk till blended---put your  unfrozen venison steaks,
roast or backstraps
[don't use this marinade for burger--we will have a great burger recipe below later] into
a zip-lock bag and pour the marinade in---zip the bag shut and bleed as much air as possible out of the
bag--set the whole thing in the fridge for at least three to four hours--overnight is even better--remove,
cook and enjoy----do not reuse the marinade---make more next time
Venison Soup
1 lb Venison; cut into bite-sized pieces
1 46-ounce can vegetable cocktail juice (V-8)
1 28-ounce can whole tomatoes; undrained and chopped
2 md Red onions; chopped
1 tlbs Worcestershire sauce
1/8 ts Hot sauce
4 lg Potatoes; peeled and cubed
3 md Carrots; sliced
4 sm Yellow squash; sliced
3 To 4 stalks celery; thinly sliced
2 md Green peppers; cut into 1-inch pieces
Combine first 6 ingredients in an 8-quart Dutch oven; bring to a boil. Reduce to medium heat; cover and
cook 30 minutes, stirring
occasionally. Stir in potatoes and carrots; cover and cook for 20 minutes.
Add remaining vegetables to soup; cook, uncovered, 10 additional minutes or until vegetables are
crisp-tender. 4 quarts
Venison Hamburger Rice Pie
1 lb Ground venison, browned and drained
1/2 c Bread crumbs
1/4 c Green pepper, chopped
1/4 c Onion, chopped
1 1/2 cn Tomato sauce
2 1/2 c Cooked rice
1/2 c Grated cheese
Salt and pepper to taste
Combine venison, bread crumbs, green pepper, onion and 1/2 can tomato sauce in large pie shell. Mix
rice, cheese, salt and pepper and 1 can tomato sauce; place mixture on top of first mixture and spread
other half can of tomato sauce over top. Bake in pie pan at 375F for about 35 minutes.
Venison Chili
3 T Vegetable oil
1 ea Large onion, finely choped
2 ea Large garlic, minced
1 ea Small hot green chili
1 x Pepper, minced (optional)
1 1/4 lb Venison, cut into 1/2" cubes
3/4 lb Ground venison (or pork)
28 oz Can of crushed tomatoes
3 T Red wine vinegar
3 T Ground chili powder
2 T Ground cumin
2 T Worchestershire sauce
1/2 t Cayenne pepper, plus a pinch
1 ea Large green bell pepper, seeded & chopped up
2 tsp Salt or to taste
1 x Freshly ground black pepper
10 oz Can of red kidney beans, dra
3 T Masa Harina (or fine cornmeal mixed with some cold water to use for thickening]

Heat the oil in a very large skillet. Stir in the onion, garlic, and chile pepper. Saute over med-hi heat until
the onion is just tender, about 5 minutes. Add the cubed and the ground venison and continue cooking
for about four to five minutes, stirring with a wooden spoon, until the ground meat is no longer red. Add
all the remaining ingredients except the beans and the masa harina (or cornmeal). Bring the mixture to a
boil then reduce heat to medium and cook uncovered for 30 minutes, stirring occasionally. The stew
should be fairly thick. Stir in the kidney beans and the masa harina and heat through. Taste and adjust the
seasonings. Makes 6 cups.
Serve with grated cheddar cheese and sour cream on the side---I also like to add chopped black olives to
all my chilli----it adds great taste and color to the dish
Jerry's Great Venison Burgers
If you use this recipe for venison or beef burgers your friends will say your name with a reverenced
whisper---you will be legendary----and by all means, please grill these burgers outdoors over coals or
propane --save the fry pan for meat that is easier to get--Jerry

1lb. venison burger [or sirlion beef]
1.5 cups of Italian bread crumbs
2 tbls. of soy sauce
1 egg
1 tbls. of dried or fresh oregano
1tsp. of pepper
1 tsp. of salt
1/2 cup of chopped up mushrooms
1/2 cup chopped onion [use vidalias if you can get them]
1 tbls. of Worcestershire sauce

Mix all the ingredients together in a bowl and then cover with plastic wrap and set in fridge for two hours
to let the flavors meld. Form into patties and grill on BBQ till done to your liking--I like my venny burgers
chared quick over high heat on the outside and then grilled just till the pink is almost gone in the
middle---lay on a nice bakery bun on a slab of red onion and cover with another slab of cheese and enjoy
roast venison medallions with parsleyed new potatoes
Jerry's Great Venison Burgers with beans, cranberries, mashed cauliflower
Ginger Ale Marinade  Ronald Sorter, the webmaster of the Enchanted Forest Web Page Design Service
sent in this great venison marinade the he and his wife use for their wild game dinners. We tried it and it
worked great. The ginger flavor really enhanced the meat with a genuine 'new' flavor.

''I use Vernors Ginger Ale as a marinade and cook the venison quickly on a charcoal grill.  The sugar in
the soda seals the meat as soon as it hits the hot grill and keeps the meat nice and moist.  And ginger
just adds to the flavor.  Just make sure your use regular ginger ale rather than diet.  My wife has also
used orange soda as a marinade and that works great too!''

Thanks Ron

If you need either web design assistance or if you need help with finding lodging, attractions, or points of interest for your upper
Michigan vacations consider going to Ron's many interesting web addresses    
www.TheEnchantedForest.net