16 stuffing venison chops Recipes

venison loin chops (1-1/4 inches thick ), canola oil, beef broth, cubed day-old bread, chopped peeled tart apple, sugar, raisins, chopped onion, butter, melted, water, salt, pepper, rubbed sage

ground venison, onion, chopped, eggs, beaten, worcestershire sauce, ketchup, spicy tomato-vegetable juice cocktail (such as v8) (optional), prepared yellow mustard, fresh morel mushrooms, sharp cheddar cheese, bacon, barbeque sauce (such as sweet baby ray s), grated parmesan cheese (optional), salt and ground black pepper, or to taste

tomato sauce, crushed tomatoes (or you can use 1 can of tomato juice), white vinegar (apple cider vinegar will make it more tart), sugar, garlic, minced, pesto, cabbage rolls, head cabbage, onion, chopped, meat (traditionally done with 1/2 lb pork, 1 /2lb beef - but i use venison), garlic, minced, egg, parsley,chopped, white rice, cooked, salt and pepper to taste

wild rice or 16 oz uncle ben s long grain and blend, sugar pumpkin , has to be small enough to place in your oven, salt, dry mustard, bacon grease, ground venison or 1 lb beef sirloin, onion, chopped, eggs, beaten, sage sausage, ground black pepper

ground venison, dry stuffing mix (such as stove top ), water, onion, finely chopped, barbeque sauce, eggs, lightly beaten, salt and ground black pepper to taste, barbeque sauce

olive oil, divided, chopped onion, sweet italian sausages, casings removed, roasted bosc pears, pecans, toasted, dried currants, chopped fresh rosemary, rack of venison , frenched (8 bones), onions, thinly sliced, heads of garlic, cloves separated , root ends trimmed, unpeeled, fresh rosemary sprigs, fresh thyme

venison chops, with back bone or 8 venison, boneless steaks 3/4 inches thick, milk, mccormick all seasoning, bacon or 1 1/2 cups , precooked pieces and bits, olive oil, green pepper, diced, cold water, flour or 1/4 cup rice, salt and pepper

venison roast , slit down the middle to form an envelope, garlic cloves, slit lengthwise into 2mm strips, bacon , strips preferably streaky, beef stock, olive oil, ground roasted coriander, ground nutmeg, fresh ground black pepper, salt, brown sugar, lemon juice, red wine, sun-dried tomato, chopped, balsamic vinegar, kalamata olive, pitted and chopped, feta cheese, crumbled

egg, lightly beaten, ketchup, prepared horseradish, shredded peeled apples, unseasoned stuffing cubes, chopped onion, ground mustard, ground venison

ground venison, onion, finely chopped, quaker oats, steak sauce (i prefer a-1, your mileage may vary), sliced honey-baked ham, mozzarella cheese, shredded

peeled and chopped apples, raisins, butter, ground cinnamon, salt, pepper, venison hind quarter , butterflied and boned, bacon, special equipment : a water smoker

ground venison, ground pork, freshly chopped basil leaves, freshly chopped parsley leaves, garlic, finely chopped, shallots, finely chopped, eggs, salt and freshly ground black pepper, extra-jumbo shrimp (size: 16 to 20 count per lb), peeled and de-veined, bacon, cut in 1/2 (16 halves)

butter, canadian bacon, diced, chard, stems removed, leaves rinsed well and chopped, minced shallots, minced garlic, canadian goat cheese (recommended : saputo), crumbled, salt and freshly ground black pepper, assorted canadian wild mushrooms, stems removed , wiped clean, and thinly sliced, venison leg , boned and butterflied, fat and sinew trimmed, pounded to an even 1/2-inch thickness, essence , recipe follows, canola or vegetable oil, sliced shallots, fresh thyme, dry red wine, chicken stock, cornstarch, water, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

ground beef (or venison, turkey, pork or italian sausage), onion, chopped, stalks celery, diced, whole wheat bread, 1 # size, cubed (include crust), butter, melted, milk (optional) or 1/2 cup water (optional), poultry seasoning (sage, pepper, thyme, tarragon), salt & pepper, to taste