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"This recipes assumes you know and use the proper canning methods. This is the way my MIL, Mother and I have done it for years and years. I see in the latest Ball Blue Book that they list the proper way is to hot pack it. I truly don't see the difference between wild game and raw pack pork. I use the basic directions for stew meat."

Ingredients: venison, onions...

"This is a by-request recipe and comes highly recomended."

Ingredients: cornstarch, venison, ginger...

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

Ingredients: garlic powder, venison roast...

"Posted by request. Although habanero peppers are extremely hot, they do not overwelm you in this recipe, but rather lend a nice heat once your meat is marinated. Do be careful however when handling and chopping these peppers. Cooking time is marinating time."

Ingredients: venison steak, dry mustard...

"Wild game"

Ingredients: Morton Tender Quick salt, venison...

"Great accompanied by buttered corn muffins and a salad Can't recall where I got this tho."

Ingredients: venison steak, green peas...

"This is a recipe that I copied from a recent magazine, the whole family liked it and so did several friends at work.
Quick easy dish, the sauce really sets it off."

Ingredients: cane syrup, fresh ground black pepper...

"Use the rump roast, as it will give you the largest amount of useable meat for all the trimmings that need to be removed. Use in vegetable soup, pour over mashed potatoes or rice, mix with noodles. Each quart can contain 1-1/2 lbs meat, half an onion and half a green pepper, about 1 tsp salt and 1 tsp pepper. This recipe calls for about 8 quarts worth..."

Ingredients: pepper, venison, green peppers...

"Venison mincemeat is an old Maine tradition. The deer neck is normally used, but any scrap bones can provide the boiled meat. Moose or Beef also makes good mincemeat if venison is not available."

Ingredients: cinnamon, cloves, lemons...

"My father made this when I was small and all us kids never knew exactly what it was. But I still remember it as a treat, since we didn't get it very often. It has a tangy taste that sorta "bites" you back! But oh so good!"

Ingredients: venison, mustard, oil...

"This goulash is very nice and heavy meal, suitable for winter period. Usually we use roe-deer (female, preferably young) because meat is tender. You can use second class parts of meat, muscles. We also put flour noodles (see Croatian flour noodles here on Zaar), but you can put potato pieces in it. If you put flour noodles in it, they must be small."

Ingredients: pepper, red paprika...

"These crostini are an appetising mix of tender thin slices of finest Scotch beef and rich beetroot and orange chutney. They make quite a substantial delicious pre dinner canapé or as a starter with a salad garnish. They are easy to make and all the ingredients can be store cupboard or freezer, so you’ll never be caught out again if unexpected..."

Ingredients: chutney, olive oil...