I saw the first of things to come — snow flakes! I’m sure I will work up some excitement and enthusiasm later in the season. I saw several hunters out this weekend and it happens that Marion and Ashley sent us a couple of recipes using venison. They claim no gamey taste. Let me know what you think. Thank you to Marion and Ashley.
1 1/2 cups ketchup
3 tablespoons brown sugar
1 tablespoon dry mustard powder
1 tablespoon lemon juice
1 tablespoon liquid smoke flavoring
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons celery salt
2 teaspoons ground black pepper
2 teaspoons Worcestershire sauce
1/8 teaspoon ground nutmeg
3 drops hot pepper sauce
1 (4 pound) venison roast, cut in half
10 hamburger buns, split
Directions: Whisk together the ketchup, brown sugar, mustard powder, lemon juice, liquid smoke, onion powder, garlic powder, celery salt, black pepper, Worcestershire sauce, nutmeg, and hot pepper sauce in a bowl. Place the elk roast into a large slow cooker, and pour the sauce overtop. Cover, and cook on high until the meat shreds easily with a fork, about 5 hours. Shred, and serve on the hamburger buns.
1 pound ground venison
1/2 pound pepper bacon, cut into small pieces
1 teaspoon monosodium glutamate (such as Ac’cent®)
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon ground mustard
1 tablespoon ground chipotle
1 teaspoon salt
1 teaspoon anise seed
1 teaspoon fennel seed
1 teaspoon crushed red pepper flakes
1 teaspoon dried parsley
Directions: Thoroughly combine the venison, bacon, monosodium glutamate, garlic, onion, mustard, chipotle, salt, anise, fennel, red pepper flakes, and parsley in a large bowl. Grind the mixture through a small plate in a meat grinder. Refrigerate until ready to use.
We know that we have some of the most exciting family times coming up. With the holiday season fast approaching, we are going to be looking for recipes for our potlucks and parties. I hope you will share with us. I look forward to hearing from you. Have a great week and we’ll talk more next time. Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
