http://www.xrecipes.net Collection of free recipes http://www.xrecipes.net/Wild_Boar/41759.html <P><P>1 cn Condensed consomme' <P>2 c Cider vinegar <P>8 c Red wine <P>1 1/2 ts Ground black pepper http://www.xrecipes.net/West_Coast_Garlic_Salmon/41758.html <P>4 ea Salmon steaks, large <P>3 T Butter, melted <P>3 T Peanut or olive oil <P>2 T Lemon juice <P> http://www.xrecipes.net/Wes_&_Kathy's_Killer_4-Star_Venison_Chili/41757.html <P>Wes &amp; Kathy's Killer 4-Star Venison Chili No. 3538 Yields 6 Servings <P>3 Lb Venison, Chopped http://www.xrecipes.net/Venison_with_Green_Peppercorns/41756.html <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><!-- spa http://www.xrecipes.net/Venison_with_Frumenty(British)/41755.html <P>4 lb Venison, Cut Suitable <P>For Boiling 1 Large Turnip,Sliced <P>3 Carrots,sliced <P>3 Onions,S http://www.xrecipes.net/Venison_Tongue/41754.html <P><P>1 venison tongue, about 2 pounds <P>1 small onion, chopped <P>4 cloves, whole <P>2 small bay l http://www.xrecipes.net/Venison_The_Basque_Way/41753.html <P>3 lb Venison Roast <P>Cloves of Garlic Salt Pepper 1 lg Onion, sliced <P>1 lg Green pepper, slice http://www.xrecipes.net/Venison_Terrine/41752.html <P><P>1 1/2 pounds venison -- boneless <P>2 pounds pork belly -- cured <P>3 shallot -- sliced <P>2 c http://www.xrecipes.net/Venison_Teriyaki/41751.html <P>2 lb Venison <P>1/2 c Soy Sauce <P>1/3 c Grated Onion <P>1/4 c Water <P>2 tb Sugar <P>1 ts Ground http://www.xrecipes.net/Venison_Steaks_with_Chestnuts_&Amp;_Figs/41750.html <P>Stephen Ceideburg 1/2 tb Butter <P>Black pepper 50 g Chopped green onions <P>200 ml Port wine <P> http://www.xrecipes.net/Venison_Steaks_In_Wine/41749.html <P>2 sm Venison steaks <P>1 tb Butter <P>Dash of fennel Garlic salt Basil White cooking wine Melt bu http://www.xrecipes.net/Venison_Steaks/41748.html <P><P>3 Tablespoons butter <P>1 Teaspoon garlic, powder <P>1/2 Cup A-1 Sauce <P>3 Tablespoons Worces http://www.xrecipes.net/Venison_Shish_Ka_Bob/41747.html <P><P><P>5 lb Venison, cut in large chunks <P>6 Whole onion, quartered <P>10 Whole jalapeno chile pe http://www.xrecipes.net/Venison_Shepherd's_Pie/41746.html <P>3 c Ground venison cooked <P>1 sm Onion <P>1 ts Shortening <P>1 cn Beef gravy <P>1/2 c Diced cook http://www.xrecipes.net/Venison_Pizza/41745.html <P>1 lb Ground venison <P>6 c Unbleached flour <P>1 1/2 c Buttermilk <P>4 tb Butter or margarine <P> http://www.xrecipes.net/Venison_Pepper_Steaks/41744.html <P>6 1/4 inch thick slices of venison loin (backstrap) or more, depending upon the appetite of those http://www.xrecipes.net/Venison_Parmesan/41743.html <P><P>1 pound venison steak -- 1/4 inch thick <P>salt and pepper 1 egg <P>2 teaspoons water <P>1/2 c http://www.xrecipes.net/Venison_Paprika/41742.html <P>3 lbs venison steak 1/6 lb butter 4 med onions 2 cloves garlic 1 tsp marjoram 1 c diced tomatoes http://www.xrecipes.net/Venison_Osso_Buco_with_Tomatoes,_Olives,_and_Herbs/41741.html <P><P>16 Center-Cut, Meaty Venison Hind Shanks&gt;&gt;&gt; <P>--Cut "Osso Buco" Style, 2 Inches Thic http://www.xrecipes.net/Venison_Meat_Loaf/41740.html <P>3/4 lb VENISON, ground <P>1/4 lb SAUSAGE, ground <P>1 EGG <P>2 tb PARSLEY, chopped <P>1 tb BUTTER http://www.xrecipes.net/Venison_Loaf_with_Noodles/41739.html <P>--------------------------------VENISON LOAF-------------------------------- 1 1/2 lb VENISON, gr http://www.xrecipes.net/Venison_Jerky,_From_Andrea_Cassoni/41738.html <P>2 lb Sliced venison 1/8" thick <P>2 T Worcestershire sauce <P>2 T Soy sauce <P>1 T Salt <P>1 t Gr http://www.xrecipes.net/Venison_Hash/41737.html <P>1 1/2 lb Ground venison <P>3 lg Onions, diced <P>1 lg Green pepper, diced <P>1 cn 16 oz. tomatoes http://www.xrecipes.net/Venison_Grillades/41736.html <P><P>5 pounds venison -- sliced 1/2" thick <P>1 cup flour <P>1 cup vegetable oil <P>3 cups onions - http://www.xrecipes.net/Venison_Carpaccio/41735.html <P><P><P>12 oz Venison filet <P><P>1 sm Tin anchovy filets <P>4 tb Olive oil <P><P>SERVE------------ http://www.xrecipes.net/Venison_Burgers/41734.html <P>1 lb Ground venison <P>3 oz Pork fat back, ground <P>Salt Freshly ground pepper Because venison h http://www.xrecipes.net/Venison_Barbecue/41733.html <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><!-- spa http://www.xrecipes.net/Venison_Au_Vin_(Venison_Au_Vin)/41732.html <P>1 Venison roast(4-6 lbs) <P>Or 4 steaks 2 Bay leaves <P>1/4 c Red wine vinegar <P>2 c Claret wine http://www.xrecipes.net/Venison_and_Potato_Loaf/41731.html <P>1 lb Browned ground venison, <P>Drained 4 c Potatoes, peeled and sliced <P>1 tb Onion, chopped <P http://www.xrecipes.net/Uncle_Buck's_Venison_Kabobs/41730.html <P>Venison; kabobs 1/4 c Cranberry juice <P>1/4 c Olive oil <P>1/4 ts Fresh garlic <P>1/4 ts Onion s http://www.xrecipes.net/Stewed_Rabbit/41729.html <P>1/2 c Flour <P>1/2 ts Salt <P>1/4 ts Pepper <P>2-3 lbs domestic or 2 wild <P>Rabbits cut up 1 lg http://www.xrecipes.net/Soaked_Boiled_Crawfish/41728.html <P>50 lb Crawfish, live <P>2 ea Salt, boxes <P>12 ea Lemons, halved <P>12 ea Onions, med, halved <P> http://www.xrecipes.net/Snippets_Of_Venison/41727.html <P>3/4 lb Best venison trimmings <P>2 fl Cider <P>4 fl Good stock <P>6 oz Cap mushrooms <P>1 bn Chiv http://www.xrecipes.net/Smoke_Roasted_Top_Round_Of_Bison/41726.html <P><P>3 pounds Buffalo -- Top Round Cut <P>24 ounces Beer Dark Variety <P>1/4 cup soy sauce, low sod http://www.xrecipes.net/Sauteed_Venison_Liver_with_Apple_Slices/41725.html <P><P>1 Pound venison liver <P>salt freshly ground black pepper 4 Tablespoons butter or margarine <P http://www.xrecipes.net/Roast_Venison/41724.html <P>4 lb Venison roast(elk,moose,deer <P>2 tb Flour <P>2 Cloves garlic (minced) <P>2 tb Brown sugar < http://www.xrecipes.net/Roast_Loin_Of_Venison_with_Sun-Dried_Cherry_Sauce_and_Parsn/41723.html <P><P>4 Pounds Boneless Venison Loin <P>--Marinade-- 3/4 Cup Olive Or Walnut Oil <P>1/3 Cup Dry Whit http://www.xrecipes.net/Roast_Loin_Of_Venison_with_Savory_Wine_Sauce/41722.html <P><P><P>1 c Olive oil <P>1/2 c Carrot; finely chopped <P>1/2 c Celery; finely chopped <P>1/2 c Onio http://www.xrecipes.net/Roast_Loin_Of_Venison_with_Cranberries/41721.html <P>2 ea Thick slices of lemon <P>2 ea Thick slices of orange <P>2 ea Slices fresh ginger, peeled <P> http://www.xrecipes.net/Roast_Leg_Of_Venison,_Unmarinated/41720.html <P>10 Larding strips 1 1/2 - 2" <P>(about 1/4-1/2 lb salt pork) 6 lb Leg of venison <P>2 Cloves garl http://www.xrecipes.net/Roast_Caribou/41719.html <P>4 lb Caribou roast <P>MARINADE: 1/2 c Vinegar <P>2 cl Garlic; minced <P>2 tb Salt <P>2 tb Flour < http://www.xrecipes.net/Pot_Roast_Of_Buffalo/41718.html <P><P><P>1 Young buffalo rump roast <P>About 5 1/2-6 lbs. 1/4 lb Chilled fat salt pork <P>Larding st http://www.xrecipes.net/Poisson_Au_Champagne/41717.html <P>6 ea Fillets, 8 oz each <P>1 ea Onion, large, thinly sliced <P>1 ea Lemon, large, sliced thin <P> http://www.xrecipes.net/Plantation_Broiled_Cobia/41716.html <P>1 x Fillets cut in small pieces <P>1 x Olive oil <P>1 x Lemon juice <P>1 ea Eggplant, 1/4" slices http://www.xrecipes.net/Pheasant_with_Black_Olives/41715.html <P>4 Pheasants <P>----------------------------------MARINADE---------------------------------- 2 c Z http://www.xrecipes.net/Pemmican/41714.html <P>1 lb Caribou Jerky <P>2 tb Brown sugar <P>2 oz Raisins <P>2 oz Cranberries <P>5 oz Suet <P>Run th http://www.xrecipes.net/Pecan_Crusted_Venison_with_Bourbon_Mash/41713.html <P>12 Venison medallions (3 oz ea) <P>2 c Roasted pecans <P>1/2 c Bread crumbs <P>2 tb Essence <P>2/ http://www.xrecipes.net/Oyster_Pie_Picayune/41712.html <P>1 ea Pie crust (dough) <P>4 ea Bacon slices, crisp fried <P>1/2 c Shallots, chopped <P>1/2 c Cele http://www.xrecipes.net/Oven-Braised_Pheasant_with_Sauerkraut/41711.html <P>1/2 ts Dried thyme or I sprig <P>-fresh 2 sl Lean bacon, diced <P>2 Pheasants, 2 lb each * <P>3 l http://www.xrecipes.net/Oriental_Venison_Cutlets/41710.html <P>16 Venison cutlets (3 oz ea) <P>2 tb Olive oil <P>1 tb Fresh chopped basil <P>1 tb Fresh chopped