8 boneless, skinless duck breasts halves
1 (18 ounce) bottle of your favorite barbecue sauce
1/2 (15 ounce) can pineapple chunks, juice reserved
1/2 green bell pepper, sliced
1/2 onion, chopped
1 clove garlic, minced
Place 4 of the duck breasts in the bottom of a crockpot. In a large bowl, combine the barbecue sauce, pineapple, green bell pepper, onion and garlic. Mix well. Pour half of this mixture over the duck in the crockpot. Place the rest of the duck in the crockpot and top with the remaining sauce. Cook on low for 8 to 9 hours.
3 lb. venison steak
1/4 tsp. pepper
1/2 tsp. salt
1/2 tsp. garlic salt
1 pack onion soup mix
1 can mushroom soup
Mix flour, salt, pepper and garlic salt together. Coat meat with flour. Tenderize meat by pounding with edge of saucer or meat hammer. Brown in frying pan. Put in roasting pan or slow cooker. Pour both soups on top and cook for 3 hours at 325 degrees in roaster or in slow cooker on high for 4 hours. You may add potatoes, carrots and onions, etc. if desired.
3 pounds ground venison
1 egg, lightly beaten
3 (6 ounce) cans tomato paste, divided
2 to 3 large onions
2 to 3 large green bell peppers
1 1/2 teaspoons oregano, dried, divided
1/2 teaspoon dried basil
1 teaspoon salt
1 cup uncooked oatmeal or fine dry breadcrumbs
3 (15 ounce) cans tomato sauce
4 garlic cloves, minced
3 tablespoons vegetable oil
1 bay leaf
Meatballs: Mix venison with the egg, 2 tablespoons tomato paste, 1 finely chopped onion, 1 finely chopped green pepper, 1 teaspoon oregano, 1 teaspoon salt, and the uncooked oatmeal. Moisten with a little of the tomato sauce if the mixture is dry. Mix well, form into meat balls. In a large non-stick skillet over medium low heat, add the 3 tablespoons of vegetable oil. Cook meatballs in batches until browned on all sides; transfer to a baking dish and cover with foil. Bake for about 40 minutes at 350°. Cool then refrigerate until an hour before serving. The meatballs can be made the night before.
Sauce: In a 5-quart (or larger) slow cooker put remaining tomato sauce and paste, 1/2 teaspoon oregano, 1/2 teaspoon basil, remaining chopped onion, remaining chopped green peppers, and minced garlic. Cook for 5 to 6 hours on LOW. Add bay leaf and meatballs one hour before serving time. Remove the bay leaf, taste and adjust seasonings, and serve hot over pasta. Makes about 3 dozen meatballs, or enough for 8 to 10 servings with pasta.
2 pounds meat
1 pkg. dry onion soup mix
1 1/2 cans evaporated milk
Brown 2 pounds meat, cut in cubes.
Mix: pkg. dry onion soup mix
1 1/2 cans evaporated milk
Put in crock pot. Cook for about 10 hours on low heat. Serve over rice, potatoes or noodles.