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Oh Deer, Oh Venison  Gary Phelps
 Feb 23, 2000 19:13 PST 

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sugar Cured Venison Jerky
Categories: Wildgame, Venison
      Yield: 15 Servings

      5 lb Venison roast
1 1/2 c Sugar
      1 ts Brown sugar
     15 ts Salt
      1 oz Liquid smoke
      2 ts Garlic
      3 ts Seasoning salt
      1 ts Black pepper

Cut venison 1 to 2 inches wide and 1/4-inch thick, 6 to 10 inches
long. Put in large mixing bowl and add sugar a little at a time. Be
sure to mix well. Mix brown sugar and all other spices and mix all
together. Put in refrigerator approximately 6 to 8 hours. Take out
and put in oven on racks, lightly pepper. Cook at a maximum of 150
degrees until completely dry, approximately 8 hours.

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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Venison and Pork and Beans
Categories: Wildgame, Venison
      Yield: 6 Servings

      2 lb Ground venison
      2 cn Pork and beans
      1 c Mustard
      1 c Catsup
      1 ea Onion, cut up
      1 ea Green pepper, cut up

Brown venison in fry pan. Add remainder of ingredients and simmer
until mixed and hot to serve.

Source: http://www.topica.com/lists/wildgame

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Venison Sausage Balls
Categories: Venison, Wildgame
      Yield: 8 Servings

      1 lb Hot or mild venison sausage
      1 lb Sharp cheese, grated
      3 c Bisquick mix
      2 tb Water

Fry and crumble sausage. Mix all ingredients together in a bowl.
Roll into balls with hands. Bake at 350 degrees for 30 minutes or
until brown.

Source: http://www.topica.com/lists/wildgame

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