Venison Sausage Balls - Mix (by hand) 1/2 pound of sausage (at room temperature) with 1.5 cups of Bisquick and 1/2 cup of cheddar cheese. (I also add 1 tbsp. of Frank's Red Hot to the sausage before mixing it with the other ingredients.) It will take about 5 minutes or more to mix these ingredients by hand. Then scoop out a dolop of the sausage dough mixture about 1 inch in diameter and roll it into a ball. Place the sausage balls onto a sheet of waxed paper and place them in a ziplock and freeze them solidly. Place frozen sausage balls onto a cookie sheet and put them into a pre-heated oven at 325 degrees for 30 minutes. Remove and eat while warm.




Venison Chile Con Carne - Place about 1.5 tbsp. canola oil into large skillet. Bring to medium heat and add 2 pounds coarse-ground venison (or a combination of venison and beef or venison and pork chili meat). Brown the meat thoroughly along with crushed/minced garlic cloves to your taste. Add 2 coarsely chopped medium yellow or white onions(not sweet onions). Add 2 tbsp. chili powder and 1 tbsp. cumin along with 1/2 can (14 1/2 oz) of diced tomatoes and 2 cans (8 oz) of tomato sauce. Transfer to a large pot and add 2 cups water and simmer with lid off until most liquid boils away (stirring occasionally so as not to stick to bottom of pot). Repeat, adding water, stirring and boiling it away for 3-5 hours at least. Add 1/2 cup red wine and water to the thickness desired, bring to low boil, and serve in a bowl over Fritos with grated cheddar cheese on top. Yummy!




Chicken-fried Venison Backstrap - Slice 1/2 backstrap into 1/4 inch thick pieces and put into a ziplock bag with 2 cups buttermilk. Soak for 12-24 hours. Thirty minutes before flouring the backstrap pieces, add 1 tbsp. Worchestershire sauce to the pieces marinating in the buttermilk and shake it up to mix. After removing from the marinade mixture, shake the backstrap pieces in a bag with 2 cups unbleached flour. As soon as they are thoroughly covered in flour, place into a skillet with 1/8 to 1/4 inch canola oil heated to a medium heat. Use tongs to turn the meat (only once) after blood begins to show on the upside of the pieces. Take pieces out of the skillet when done and drain on paper towels for about 1 minute. Eat it while it's still hot.

Demonstrated by Dave Boyd, at Kiss the Cook.