1 pound venison, cubed
2 tablespoons peanut oil
1 1/2 fresh ginger, minced
1 tablespoon red curry paste
1 tablespoon brown sugar
1 can coconut milk
1/2 cup fresh basil, chopped

In a large skillet, heat peanut oil on medium heat. Add ginger and saute one minute. Add red curry paste and brown sugar, saute until bubbly. Add meat to curry mixture and brown. Reduce heat and add coconut milk Simmer 45 minutes or until meat is tender. Remove from heat, add basil and serve over rice.

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1 pound venison, ground or small cubes
2 tablespoons olive oil
1 onion, minced
3 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons unsweetened cocoa powder
1/2 teaspoon cayenne pepper
1/2 teaspoon coriander
1/2 teaspoon cinnamon
Salt and pepper to taste
1 6-ounce can tomato paste
2 cups water
2 15-ounce cans black beans, drained

In a heavy stew pot or Dutch oven, heat olive oil and saute venison, onions and garlic on medium-high heat until meat is browned. Add spices, thoroughly combining. Add tomatoes and water and bring to a boil. Reduce heat to medium-low and simmer at least 30 minutes. Add black beans and simmer an additional 30 minutes. Garnish with sour cream, avocado and cheddar cheese, if desired.

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2 pounds venison, cubed
1/2 cup flour
1/4 cup peanut oil
2 tablespoons butter, optional
2 onions, chopped
2 cloves garlic, minced
4 carrots, peeled and chopped
4 potatoes, peeled and chopped
4 tablespoons Worcestershire sauce
2 teaspoons celery seed
5 bay leaves
4 cups water
Salt and pepper to taste

Salt and pepper venison. Dredge venison cubes in flour, coating all sides, set aside. In a large stew pot, heat peanut oil on high heat. Add floured venison and brown for 5-7 minutes. Any extra flour can be added and browned at this time, add butter if desired. Add chopped onion and garlic. Lower heat to medium-high. Saute 5 more minutes. Add remaining ingredients, cooking 5-10 minutes or until stew comes to a boil. Reduce heat to low and simmer at least 1 hour or place in a slow cooker for 3-5 more hours. If stew gets too thick, thin with water or beef broth.

When served with hot biscuits, this one is hard to beat!

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2 pounds elk or venison steaks, cut in large cubes or a 2 pound roast cut into large cubes
4 large russet potatoes
2 large white onions, if you can get Walla Walla sweet onions that's good too
4 carrots
2 bay leaves
3 cups water or beef stock if you have it
kosher salt and freshly ground pepper

Wash the potatoes and chop into large chunks leaving the skin on. Peel carrots and onions and cut into large chunks.
In a dutch over or a large pot with a lid add the potatoes, meat, then veggies on top. Cover with the liquid and add the bay leaves.
Put on a low heat and cook for about 2 1/2 hours or until meat is tender and veggies are cooked. Taste, then season with salt and pepper.
Remove bay leaves if you like.

If you're using beef stock you might not need as much salt so make sure you season towards the end of the cooking time and ALWAY TASTE it first.

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Brine: 1gal water, 2 cups(450 grams) kosher salt, 1/2 cup(100 grams) sugar, 5 teaspoons(1 oz) pink salt or Insta Cure #1, 3 garlic cloves, 2 tablespoons Pickling Spice.

1 roast (venison, elk, or beef)

2 tablespoons of pickling spice for the final cooking

Combine all brine ingredients in a larg pot. Bring to simmer, stiring until all the salt and sugar is disolved. Allow to cool to room temp, then place it in the fridge. Once it is cooled then put the roast in and refridgerate for 5 days. Then remove roast from brine and rinse it off.

Place roast in pot just large enough to hold it and add water to just cover meat. Add final pickling spice, bring to boil, reduce heat, cover and simmer for 1-2 hours or until fork tender.

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