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"A collop is an escalope, the thick slice of meat off the bone that is cut across the grain. Collops may be of beef, lamb or venison, as well as veal and should always be flattened before use."

Ingredients: rolls, lemon twists...

"This is a variation that I did on Tomato-Based Beef Stew. I was in a hurry and had to use the crock pot, so I improvised, and it came out GREAT! Let me know what you think, and feel free to add or subtract anything you want!"

Ingredients: garlic powder, crushed tomatoes...

"Also known as: "Guwakaan Dleeyí & Dzísk’w Dleeyí"

From the SEARHC (SouthEast Alaska Regional Health Consortium) website comes a recipe for using the extra venison and/or moose that it seems many Alaskans have in their freezers. "Deer and moose meat are lean alternatives to ground beef, and the vegetables..."

Ingredients: cornmeal, dried parsley...

"Very healthy and a nice change of pace...."

Ingredients: egg whites, ground venison...

"Wonderful flavor, not too spicy. Keeps for a week or two in the fridge, or freeze it for later."

Ingredients: Morton Tender Quick salt, garlic salt...

"For all the hunters. If the venison is very gamy, marinate up to two days in the refrigerator. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Total marinating time not included in preparation time."

Ingredients: cooking oil, venison steak...