VENISON, MOOSE OR ELK ROASTS IN BROWN-IN-BAG

3-4 lb roast 4" thick
salt and pepper
1 medium onion quartered
2 bay leaves, crumbled
1/2 cup dry red wine

Preheat oven to 325 degrees. Shake 1 tablespoon flour in small size
(10x16") brown-in-bag and place in 2 inch deep roasting pan. Pour wine
into bag and stir until flour is well mixed. Rub meat with salt and
pepper. Place meat in bag. Put onion and bay leaves around roast. Close
bag with twist tie and make 6 half- inch slits in top. Cook for 2 to 2
1/2 hours.

VENISON OR MOOSE MEAT LOAF #2

1 1/2 lbs. ground venison or moose
1 tsp. minced onion
1 cup milk
1 egg
1 1/2 tsp salt
1/2 cup dry bread crumbs

Preheat oven to 350 degrees F. Mix all ingredients together. Place in a
greased 9x5x3 inch loaf pan. Bake 1 hour.

BLACK AND BLUE TOM BURGERS

1 1/2 lbs. ground turkey
1 package of onion soup mix
crumbled blue cheese

Mix together turkey and onion mix make into pattys and barbecue ( be
careful not to over cook), just before they are done sprinkle blue
cheese over top.

VENISON FINGERS

Note: Using an electric frypan helps control the heat. You can use a
heavy skillet if you take care to maintain the oil heat at a low and
consistent temperature.

Ingredients
1/2 cup olive oil
1/4 cup red wine vinegar
2 teaspoons chopped fresh oregano or 1 teaspoon dried
2 teaspoons chopped fresh basil or 1 teaspoon dried
1/2 teaspoon salt
1 garlic clove, crushed

1 pound venison steaks
1 cup unseasoned cracker meal
1/2 cup olive oil

Instructions
To make the marinade, combine the oil, vinegar, oregano, basil, salt,
and garlic. Set aside. Cut the steaks into finger-sized strips. Place
the strips in a single layer in a glass dish or sealable plastic bag,
and cover with the marinade. Marinate in the refrigerator, covered,
overnight, or for 24 hours. (The longer the marinating time, the less
wild flavor.)

Remove the meat from the marinade but do not dry or drain. Dredge the
wet meat in the cracker meal, patting it firmly onto the meat on all
sides. Leaving the meat moist with marinade will make the cracker meal
stick well. In an electric frying pan, heat the oil to 325 degrees.
Saute the strips in the oil until golden. Drain on paper towels. Serve
hot.

Yield: serves 4 as an entree; 6-8 as an appetizer.

PHEASANT AND WILD RICE

Serves: 6
1 cup raw wild rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 can mushrooms
2 1/2 cups water
2 pheasants, cut up, floured and browned
1 pkg. instant onion soup mix
Mix rice, canned soups, water,and mushrooms in 9x13 glass casserole. Add
pheasant. Sprinkle with onion soup mix. Cover lightly with foil. Bake
2-2 1/2 hours at 300 degrees.