Author Archive for OMJ Outdoors

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Deer Sauerbraten

Makes 6 servings

3 lb. elk or deer
2 1/2 cup vinegar
3 cup water
2 medium onions, sliced
½ lemon sliced
6 whole cloves
3 bay leaves
6 whole black pepper
1 1/2 teaspoon salt
1 teaspoon fat
1 1/2 tablespoon flour

Place meat in a large bowl; add vinegar, water, onions, cloves, pepper and salt. Let meat stand 48 hours in refrigerator, turning occasionally.
Remove meat, brown in hot fat. Remove meat and add flour, brown and add 2
Cups vinegar marinade mixture; cook until mixture thickens. Add meat and simmer for two hours. Remove, slice meat and pour gravy over meat.

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Tomato Venison Pot Roast

Makes 6 servings
2 1/2 lb. chuck or rump venison
1 tablespoon margarine or butter
2 cup tomato juice
1 tablespoon salt
1 clove garlic
4 medium potatoes
6 carrots

Brown meat slowly in margarine or butter. When well browned add tomato juice, salt and garlic. Cover lightly and simmer until tender, about 3 1/2 hours. Add potatoes and carrots about 45 minutes before meat is done.

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Venison Meat Loaf with Chili Sauce

Makes 6 servings

4 slices fresh bread
1/2 cup water
2 lb. ground venison
1 medium onion
1 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 cup chili sauce

Soften bread in water and add remaining ingredients. Mix well, pack in pan and cover with chili sauce. Bake at 375 degrees F. for 45 minutes