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.
2 to 3 lb. venison roast
1 tbsp. vegetable oil or shortening
2 c. hot water
1 can tomatoes
2 beef bouillon cubes (optional)
1 med. onion
2 tsp. oregano
2 tsp. garlic powder
salt and pepper to taste if desired
Brown the venison roast in heated oil or shortening. Chop onion and add to the roast. Turn off the heat and add hot water and tomatoes. Heat this mixture and then add bouillon cubes and spices. Cook in pressure cooker, slow cooker, or on top of range until desired doneness.
2-3 lbs. tenderized venison, cut into 1 inch cubes
1 green pepper, chopped
1 1/2 c. french dressing
1 lg. onion, chopped
2 carrots, pared and cut into 1 inch pieces
3 stalks celery in 1 inch pieces
1 can (16 oz.) whole tomatoes, mashed
1/4 c. quick cooking tapioca
1 whole clove garlic
1 bay leaf
salt and pepper to taste
Marinate venison in French dressing for 12 to 14 hours. Drain off dressing. Put meat in slow-cooker with other ingredients. Cook on low heat for 8 hours.
Wash ducks; wipe dry inside and out. Place all ingredients except duck in Crock-Pot with 1/2 cup water. Place ducks on vegetables. Cover. Cook on high for 5 hours or until tender. Serve with wild rice mix.
2 whole wild duck breasts, cut in half and skin removed
1/2 tsp salt
1/4 tsp pepper
2 small oranges, peeled and cut into 1/2-inch pieces
1 medium apple, cut into 1/2-inch pieces
1 medium onion, cut into eighths
1 can (6 oz.) frozen orange juice concentrate, thawed
Sprinkle duck with salt and pepper. Layer duck, oranges, apple and onion in 3 1/2 – 6 quart crock. Pour orange juice concentrate over top.
Cover and cook on low 8-10 hours or until duck is tender.
Remove duck from crock. Discard fruit and onion mixture.