The great thing about this recipe is that you can change it or throw anything you like in it. Here is what you need:
1 lb ground venison 1⁄2 chopped onion 1 1⁄2 Tbsp butter Fat Boy Steak Rub Fat Boy Wild Game Rub 1/3 block of cream cheese 1/3 cup of sour cream 1 cup shredded cheese 1 cup French-style green beans; drained Cauliflower or Potato tots
Start by sauteing the chopped onions in butter until translucent.
Add the ground venison and brown.
Sprinkle the ground venison liberally with Fat Boy Steak Rub. A
dd cream cheese and sour cream, stir to combine.
Fold in the green beans.
Stir in shredded cheese.
Transfer to a greased 9×13” dish.
Add Cauliflower tots to the top and bake at 375 ̊F oven until browned.
This recipe is very fluid. Feel free to use any meat, vegetables or traditional binders that you would like.
2 lbs ground beef 3 lbs ground deer 1 onion chopped 2 (28 oz) cans of chopped tomatoes 2 (15 oz) cans of chili beans in chili sauce 1 (1.25 oz) package of Chili seasoning mix Fat Boy Steak Seasoning Fat Boy All-Purpose Seasoning
Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.
Roast until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour.
Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixture; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.
Mix together venison, 1 tablespoon brown sugar, crackers, and egg in a bowl. Season with mustard, cilantro, garlic powder, onion flakes, thyme, cinnamon, and paprika; mix well. Pat mixture into a 9×9-inch pan, or a loaf pan.
Bake in preheated oven to an internal temperature of 160 degrees F (70 degrees C), about 40 minutes. Stir together the ketchup, with 1 tablespoon brown sugar. Spread on top of the meatloaf, and place back in the oven for 10 minutes more.
Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!