Hunting Camp Meatballs - Kenkauffman

1 pound ground antelope, deer, or elk meat.
1⁄2 pound pork sausage
1⁄2 cup bread crumbs or mashed potatoes
1⁄2 teaspoon flour
1 egg
1⁄2 cup coffee cream
1 teaspoon salt
1⁄2 teaspoon black pepper
1⁄2 teaspoon allspice
1⁄2 finely chopped small onion

Mix thoroughly with the game meat and sausage. Form into golf ball size meatballs, and brown in a Dutch oven or covered skillet in a small amount of hot fat. Cover and simmer about half an hour. Gravy can be made of the drippings if desired. There just isn’t any better meatball recipe than this one!

Cut 2 lbs venison into serving size pieces
mix 1/4 cup flour with 1 tsp salt and pepper to taste
cover venison with flour mixture and place in hot skillet with bacon fat.
add celery ( cut up ) and sliced onion,and brown.
add 1 tsp worestershire sauce and 2 cups of tomatoes and cook covered, about 1 hr untill tender.
Cook noodles, drain and serve with the venison, we put the venison over the noodles.

2 packages (about 1.5-2 lb's)venison burger
(You can add ground pork, so its 2/3 venison + 1/3 pork-really compliments the venison burger)
2-3 cloves of garlic
2-small or 1 medium onion
Salt/Pepper
1 egg
1/2 cup or so of Italian breadcrumbs
Couple splashes of milk (3-4 tablespoons?)
Grated sharp cheddar cheese

Mix burger thoroughly with bread crumbs, egg, milk, salt & pepper , minced garlic and finely chopped onion.
Press into bread baking pan. Create a valley lengthwise to center of loaf. Sprinkle in a good fistfull or two of sharp cheddar cheese. Close top of meat over cheese.
Bake at 350 degrees covered with tin foil for 45 minutes. Take off foil and bake for another 1/2 hour, (total baking time 1-1 1/2 hours depending on size of Meatloaf)
Best served with mashed potatoes and freshly sliced tomatoes.
Same recipe can be used to make meatballs.

Pepperidge farm puff pastry or similar
1 venison backstrap, large end, about 16 inches long
1 clove garlic, pressed
salt
pepper
6 strips bacon
liver pate
3 truffles(optional)
1 egg lightly beaten
Madeira Wine and Green Onion Sauce

Heat oven to 450 degrees. Rub venison with garlic. Season with salt and pepper. Cover with bacon. Insert meat thermometer into thickest part of backstrap and roast until rare(maybe 100 degrees). I find it takes 15-20 minutes. Remove backstrap from oven and allow to cool. Remove the bacon straps and place in the refridgerator until ready for final baking. Heat oven to 425 degrees. lay out pastry. You need enough to completely enclose the backstrap. lay venison along one side of the pastry. Cover venison with the pate. Cut truffles in half and lay along the pate. Lay pastry on top of the venison and wrap the edges underneath the the venison: seal the edges. Brush pastry with the beaten egg to seal the edges. Place venison on a baking sheet sealed side down. Brush again with egg. Bake until the pastry is lightly browned. I put in a meat thermometer and take it out at 120 degrees. I find that about right. Cut fairly thick slices and serve with Green Onion

Madeira Sauce
Green Onion Madeira Sauce
2 tbsp. butter
2 tbsp. green onions, chopped fine
1 1/2 cups canned beef gravy
2 tbsp. lime or lemon juice
1/4 cup madeira wine

Melt the butter in a saucepan, add green onions and cook until the onions are just tender. Add the gravy and lime or lemon juice and bring to a boil. Add madeira and heat. Makes 1 1/2 cups sauce.

Note: Usually I'll cut the narrow end of the backstrap off and double it back over itself and tie it there with butchers twine. It makes it longer so you can serve more people. I got this out of a book by Harold W. Webster, Jr. called The Complete Venison Cookbook. Enjoy.

Combine the following-
1 lb venison (or ground round)
1 lb ground chuck
1 Package Stovetop Savory Herb stuffing mix
2 T Worchestershire Sauce
1 Egg

Form the loaf in a 9x9 baking dish as a mould. Turn the loaf onto a sheet pan sprayed with pam and bake at 325 degrees until the meat registers 160 degrees internally. Should take 1 hour 15 min. or so.

Sauce for meatloaf
1 C Ketchup
2 T Brown Sugar
1 T honey
2 t. Worchestershire Sauce
2 t. Cumin
1/4 t. black pepper
Brush the meatloaf with the sauce towards the end of the cooking time. Enjoy!

1 lb Venison Berger
1 lb venison stewmeat (cut into dice)
1 lb beef berger 71% lean
1/2 lb italian sausage meat (about 3 sausages)
6 strips bacon
3 onions chopped fine
1 whole garlic bulb chopped fine (abt 3 tbsp garlic)
1 tbsp salt
1.5 tbsp pepper
1 tbsp thyme
1 tsp marjoram
1 tsp sage
2 tbsp cumin
4 oz dry sherry or port
4 oz cherry or grape juice
2 carrots diced
1 cup diced celery
1 green apple diced
1.5 cups peas
2 eggs

Cook bacon until crispy. remove and crumble, set aside
Saute diced onions until limp in bacon drippings,
Add celery, carrots, peas and spices to onions, cook for 3 minutes, set aside to cool.
Put raw meats and bacon into a very large bowl
Add eggs, cherry juice and liquor to meat
Add cooled vegs to meat when they cool enough to touch.
Mix thoroughly with hands
Transfer mixture to a large bread loaf tin mold. leave room for expansion.
Bake at 325 degrees until the meat registers 160 degrees internally. Should take 1 - 1.25 hours

1 Venison Roast
1 14oz Can Stewed Tomatos
1 8oz Can Tomato Sauce
1 Carrott Sliced
1 Medium Onion Sliced
2 Celery Stalkes Chopped with leaves
1 Cup Sliced Red Cabbage
1 Garlic Clove Minced
2 Tblsp Olive Oil
Ground Sea Salt

The night before-Pierce the meat well with a knife and marinate overnight in the fridge in the following mixture:
2 Tblsp Cider Vinegar
1 Tblsp Olive Oil
1 Garlic Clove Crushed

Several Shakes of Adobo Seasoning (or any general meat tenderizer)
Salt to taste

Throw everything in the crock pot on Low in the morning and come home to a delight. Serve over white rice.