3 # ground Venison
1/4 c. soy sauce
3/4 c. teriyaki sauce
1 tsp liquid smoke
1/4 c. water
2 Tablespoons BBQ sauce
1 tsp garlic powder
1 tsp ground Red Pepper
1 Tablespoon Morton curing salt
1 tsp black pepper
1/2 tsp ground ginger (optional)

Thaw and drain meat, put in large glass or plastic bowl. In another bowl, combine remaining ingredients. Make sure you stir it really well to dissolve dry stuff. Pour it over meat, and kinda stir it all together. Work out any air bubbles that you can, smooth out surface with a spoon to ensure good marinade contact. Cover the bowl tightly with a lid or plastic wrap. Refrigerate at least 8 hours, up to 24 hours. When you remove from fridge, all the liquid will be absorbed into meat. Stir it up again. Use a jerky gun to shoot in onto the trays. Follow your machines directions about time, but mine takes about 10 hours to dry properly. My dehydrator is an American Harvest Snackmaster, works just fine for jerky (never used for anything else) Once this stuff is done, cool it completely, store in Ziploc bags and it is shelf safe until ya finish it off! Enjoy!

I use plain ground venison, I tried pork mix / beef mix, both had a greasy finished product that was unappealing.

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1 tsp butter
2 cloves garlic minced
1 small red onion chopped
1 # ground venison
1# baby carrots halved
2 potatoes chopped
1 rib celery chopped
1# fresh sliced mushrooms
1 pinch pepper
1 can cream of mushroom soup
1 tsp Worcestershire Sauce
2 beef bouillon cubes
1 cup water
1 T flour
Cooked rice (or egg noodles)
Sour cream

1: In large skillet: Melt butter, add garlic & onion, cook until soft. Add venison & cook until browned.
2: In crock-pot: Layer carrots, potatoes, celery, mushrooms.
Add the garlic, onion & venison.
3: In skillet again: Place pepper, soup, Worcestershire Sauce, bouillon cubes & water. Stir thoroughly, allow to come to a fast simmer, scraping up any browned bits in bottom of pan. Pour soup mixture over veggies & meat in crock-pot.
4: Cook on Medium for 8 to 12 hours.
5: Taste, adding salt / adjusting seasoning if necessary.
6: Remove about ¼ cup of broth, stir in flour until smooth, stir back into pot and cook for a couple minutes.
7: Serve over cooked rice. Add a dollop of sour cream on top of each serving.
8: Cover and refrigerate leftovers as soon as cooled.

Note: This can easily be made on stove top as well. Cook butter, garlic, onion, add venison. When that is browned, add pepper, soup, Worcestershire, bouillon and water. Stir until well combined, add veggies. Simmer for a couple hours, until veggies tender. Continue from Step #5 above.

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Fallow deer (Dama Dama) (but you can use almost any meat)
Any crispy vegetables you have in the fridge as long as they can take a bit of cooking
Sesame oil
Teriyaki sauce

This meal was made with fillet (back strap) but you could make it with way tougher meat and it would still turn out super.
I cut the fillet (loin) into steaks and then cut the steaks into strips. I do this while the meat is still frozen so I can get the strips nice and thin and uniform.
The meat is defrosted and about 1/2 a teaspoon of Chinese five spices is mixed in with it.

The meat is then seared in a very hot pan and then put into a prewarmed oven dish

I put about a tablespoon of Byron Bay BBQ sauce, about 100 ml of teriyaki marinade, 3 teaspoons of flour and about 100 ml of water in a bowl and mix it well before pouring onto the meat and sticking the dish (covered) into the oven at 90-100c. It stays there for about 1 and 1/2 hours till I am ready to do veggies.
I quickly fry some red capsicum and then throw in the rest of the veggies (boc choy, Chinese cabbage, beans, baby corn, sprouts, julienne carrots, broccoli, the harder veggies blanched first) and then give then a good stir for a few minutes. I add water from a cup that has about a quarter of a tea spoon of shrimp paste added as I think the steam needs to be added. You can add rice wine vinegar to the water too, this will cut the sweetness of the pre-made sauce
Then after about 5 minutes (it is sort of a feel thing) the meat goes on top and is stirred in and the heat taken off (so the sauce doesn't just burn on the bottom). The noodles can be added any time before or after the meat.

Then when you have everyone in the one place you can just serve it up

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Veg. oil
2 eggs
2/3 cup whole milk ( I use buttermilk)
1 1/2 cup crushed saltine crackers (I use store bought fine cracker meal)
1 1/4 cup flour
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
2 lbs. cube steak, cut in 2" fingers

Pour oil 1/2" deep in cast iron pan. Cook on med-high heat.
In dish lightly beat eggs and milk.
In seperate dish, combine crackers, flour, salt, pepper, and paprika.
Dredge steak fingers in cracker mixture, then egg mixture, then cover in cracker mixture.
Fry steak in batches for about 3 minutes per side or until browned and crisp. Drain on paper towels.
If you want gravy to dip in, recipe as follows:
Drain hot oil, reserving 2 Tbsp. oil and browned bits in skillet for milk gravy. Over med. heat add 4 Tbsp. flour and cook 1 minute whisking constantly. Slowly whisk in 3 cups milk, salt and pepper. Continue cooking, whisking constantly 8-10 minutes or until thick. Serve with texas toast or fries.

The cast iron pan makes all the difference!
I like to skip the gravy and just dip in ketchup (the gravy is good with mashed potatoes.)

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Elk roast that is cut unto steaks or Elk steak.
Prosciutto
your favorite cheese

Preheat oven to 350 F.
Cut two inch long, 1 inch deep pockets into side of steak. Stuff with cheese.
Lay 2 (or more) slices of prosciutto on the cutting board, overlapping a little, just enough to cover the steak length. Place the steak in the middle and wrap it up like a little gift. The prosciutto is a little tacky so it will kind of stick to itself.
Heat oil in over mead-high heat and add steaks, 4 min each side. Do in batches if you have over 3 steaks. place on baking sheet and finish in oven for 10-15 min, less time if you like it rare. Take out of oven, let stand for at least 5 min before cutting.

You can make a nice sauce from the pan that you just used while you wait for the meat in the oven.

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