Ingredients

• 1/4 c flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 1/2 tsp garlic powder
• 2 pounds of deer steak cut into serving size pieces
• 2 Tbl oil
• 1 medium onion, thinly sliced
• 1 c. sliced fresh mushrooms
• 2 c water
• 2 Tbl Worcestershire
• GRAVY:
• 1/4 c flour
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 1/4 c beef broth
• hot cooked noodles or mashed potatoes

Directions

In bowl combine flour, salt and pepper. Pound steak with a mallet on both sides to tenderize. Dredge steak in flour. In a LARGE frying pan brown steak in oil on all sides. Arrange onion slices and mushrooms between layers of meat. Add Worcestershire sauce and water. Bring to a boil, cover and simmer one hour. Remove meat,most of onions and mushrooms to a serving platter and keep warm. In a small bowl combine, flour, salt, pepper and beef broth until smooth, stir into pan juices. Bring to a boil over medium heat, cook and stir until thickened. Serve steak and gravy over noodles or with mashed potatoes.

Serves 8

Ingredients

• 1/2 cup soy sauce
• 4 teaspoons vegetable oil
• 4 teaspoons lemon juice
• 2 teaspoons Worcestershire sauce
• 1 teaspoon garlic powder
• 2 pounds cubed goose breast
• 3/4 to 1 cup all-purpose flour
• 1/4 cup butter or margarine
• 1 (10-3/4-ounce) can condensed golden mushroom soup — undiluted
• 1 1/3 cups water
• 1 envelope onion soup mix
• Hot cooked mashed potatoes, noodles or rice

Directions

In a large resealable plastic bag, combine the first five ingredients; add

goose. Seal and turn to coat. Refrigerate 4 hours or overnight. Drain and

discard marinade. Place flour in another large resealable plastic bag; add

goose in batches and shake to coat. In a large skillet over medium heat,

melt butter. Brown goose on all sides. Transfer to a slow cooker. Add

soup, water and soup mix. Cover and cook on high 4-5 hours or until meat

is tender. Serve over mashed potatoes, noodles or rice.

Source: 2002 Taste of Home Annual Recipes

Ingredients

• 1 venison roast
• liquid smoke
• garlic
• salt
• sugar
• pepper

Directions

Cut venison roast in 1/8 inch thick slices or as thin as possible. Soak strips in liquid smoke, garlic, salt, sugar and pepper overnight. Bake at 150(F) oven for 8 to 10 hours. Drape over racks. Store in jars.

Source: Sheldon Family Favorites – Don DeWees, Jr (given by Bev Sheldon)