wilkes

Take any size deer ham or shoulder .Season it way you like it .I take garlic /onion powder and black pepper to it in a rub. Put into a oven bag and add 4 to 6 cans cream of mushroom soup and a can or 2 of cream of celery soup depending on size ham..Add whole taters and carrots and onions .Add no water.Tye end of bag and cook at 250 degrees till meat falls off bone.Avarage 8 to 10 lb ham takes 6 to 8 hrs.

I have a huge bowl soaking in jalapeno vinegar ,water salt and pepper.
Will soak till tomorrow after lunch then put in crock pot with a pound of cut up bacon and cook till Saturday evening ,adding homemade BBQ sauce
Saturday morning .
BBQ sandwiches with slaw baked beans and dirt Cake for dessert Saturday night with all the kids and their friends from Church.

Thank you for these yummy sounding recipes. Now, some venison please.

TENDERLOIN CHOPS smothered in onions and green peppers

8-10 small deer chops
2 green peppers
2 medium onions sliced
2 tbsp butter or bacon fat
1/2 c water,salt,pepper
Melt margarine or fat in skillet. Add chops,salt and pepper to taste. Add green peppers and onions.add water to prevent sticking in pan, cover and simmer 15 minutes. turn chops over keeping peppers and onions on top of chops, cover and simmer additional 10 minutes or until tender,keep chops moist while baking serve on warm platter..
****
Sweet and Sour Venison

1 box toothpicks
1 1/2 cup terriyaki sauce(kikkoman brand)
1 cup brown sugar
3 tbsp meat tenderizer
1 box hickory smoked bacon
venison tenderloin or meat off of ham will work too
ok slice your meat into 1-2 inch steaks wrap bacon strips around the steaks and stab thru with toothpick set in crockpot.
then throw the dry ingredients and terriyake sauce in put the lid on let it cook till tender usually 3hrs on high
****
Venison Carbonado

1/4 cup catsup or chili sauce
3 1/2 to 4 pounds venison
1 envelope of dry onion soup mix
1 12 ounce can beer or cola
place venison in roasting pan.sprinkle with dry soup mix bake at 375' uncovered,until onion begin to brown. blend beer/cola with catsup/chili sauce pour over the meat. lower temp to 300' and bake 3-4 hrs until fork tender. make gravy from drippings in pan...

mine is about the same as his... let it set in milk overnight... i put some spices ini the milk to... what ever you like...
then drain milk off and put in crock pot cover wioth water... i use tabasco sauce ( just a splash).. chilli powder, garlic powder, onion powder, little of garlic salt... i also have a onion and garlic medley spice that i put in it, meat tenderizer.... really its up to you... just add spices that you like... cook it all day.... it will be so good... when mine is done, it cover a cookie sheet with aluminum foil and lay the meat in the center... dice some potates and boil them and then drain the water out and pour them onto your meat, slice a onion and put it on top the potatoes, put 4 or 5 table spoons of butter over your "pile of food" put in oven on 350 aned let cook for 20 min... very good....

Deer Stew
2 pounds Deer stew meat, cut into 2-inch cubes
3 tablespoons vegetable shortening, divided (I fry side meat for the grease)
1 teaspoon salt
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon pepper
1 cup beef bouillon, warmed (1 cube bullion+1 cup water)
2 tablespoons flour
1 cup apple juice
4 large onions, cut in half and sliced
4 carrots ,chunked
4 potatos ,washed and chunked ,skin on
1/2 pound fresh sliced mushrooms
Brown the meat in 2 tablespoons shortening in a dutch oven.
With a slotted spoon, transfer the meat to a plate,
reserving the liquid and fat in the dutch oven.
Sprinkle the meat with salt, marjoram, thyme and pepper.
Combine the warm bouillon and flour, stir and add to the
dutch oven. Pour in the juice.
Add more bouillon and juice, if necessary; the liquid should just cover the meat.
Add the onions,carrots and mushrooms in the Ducth oven
Cover the pot and cook 3 to 4 hours. Check liquid level at 1 hour and again at 2 .
For a thicker gravy, a mixture of 1/3 cup warm bouillon and 1
tablespoon flour can be added to the liquid in the pot
just before serving.
Oven Barbecued Venison
3 pounds boneless venison (deer, elk, moose, antelope)
1 pound thick sliced bacon
1 cup chopped red onions
2 cloves minced garlic
1 cup ketchup
1/2 cup red wine vinegar
1/4 cup Worcestershire sauce
1/4 cup dark brown sugar
Yellow Rice (use only long-grain)
Salt and pepper
Cut venison into 1-inch cubes. In the bottom of a Dutch oven
(or large frying pan), cook bacon until crisp. Remove bacon,
crumble, and set aside. In a bowl or other container, mix all
ingredients except venison and rice. Salt and pepper to taste
(or try 1 tablespoon of salt and one-eighth teaspoon pepper).
Drain venison and brown it in bacon drippings. Pour off
dripping and liquid. Add bowlful of ingredients to venison.
Stir well. Cover tightly and simmer about 1 hour, or until
meat is tender. Stir occasionally. Cook rice. Serve barbecued
venison on rice.
Comment:
Tough meat should be marinaded overnight. The early
settlers used ordinary milk. Simply put the meat in a suitable
container, cover it with milk, and refrigerate for 15 hours or
so. You may prefer it to other marinades because it doesn't
flavor the meat. Or, use your favorite marinade.
This recipe can also be used for other game,
domestic meat, and fowl

Your recipes, please.