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"This is one of the dishes I made for a big crowd that will be partying with us on the Fourth of July. (You can cut the recipe in half or you can freeze for a latter day).I used venison but you can use lean beef. Venison is very lean. I use small cubed pieces of meat as well as ground. Gives it more texture. But its melt in your mouth cubes of meat...."

Ingredients: pepper, turkey broth...

"Absolutely delicious, much like those served in Chinesee restaurants. No one will know this is venison. They can also be made with cubed beef. My children devour these! Prep time includes 3-1/2 hours marinating time."

Ingredients: dry mustard, dry sherry...

"I haven't actually made this recipe, but I've eaten it and it's good. Originally from a Junior League cookbook. Prep and cook times approximate and don't take into account the marinating time."

Ingredients: dry mustard, venison roast...

"Men really love this recipe, goes great with beer!!"

Ingredients: garlic powder, venison roast...

"I'll be the first one to say so, 'cause I gotta be honest here, this stuff looks all nasty and funky,but I'll promise you it's GOOD! If yer going for looks and presentation just forget it.But if you want something that's so tasty you'll ruin yer diet in a heartbeat, here it is ya'll. Times are approx. Have a good day peeps...."

Ingredients: Morton Tender Quick salt, ground venison...

"Well worth it. Obtained it originally from a hunting publication."

Ingredients: dark brown sugar, venison...

Ingredients: pepper, eggs, ground venison...

"This is adapted from an old Spanish dish with alterations made to suit American tastes. You can make these into little meatballs for an excellent appetizer or you can make them larger for an entree."

Ingredients: fresh coarse ground black pepper, dry red wine...