DEER / VENISON This is a sample recipe page from Recipe Girl. View ALL RECIPES Spice Up Your Recipes With Uncle Steve's:  Dried Chiles     Chile Powders     Grow Your Own Hot Spice With Uncle Steve's: Hot Chile Pepper Seeds This category of antlered game covers animals in a wide range of sizes, yet all of them can be cooked in the same way. So far as that goes, domestic beef can be used in these recipes as well. Sizes of the animals must, of course, be an average. Younger examples will be smaller, and frequently the females run considerably smaller than the males of comparable age. Keeping this in mind, live weight of a whitetail deer will range as low as 40 pounds for a subspecies of the Coues whitetail to 300 pounds for a Northern one. A blacktail deer will run between 150 to 200 pounds, while the mule deer, which some consider the same species as the blacktail, will go from 250 to 300 pounds. The various major subspecies of caribou (often called reindeer) range from 200 to 300 for a Barren Ground one to 300 to 400 for a Woodland to 450 to 600 for a Mountain caribou, The elk, also known as the wapiti, ranges from 700 to 1,000 pounds live weight. The moose, averaging from 900 to 1,400 pounds, is the largest antlered game on this continent. As noted, there is considerable difference between live weight and "packed for the freezer weight", but there's a lot of good eating to be had from all except the very smallest animal. If the animal has been carefully killed, cared for, hung, and cut, there is no reason for marinating. The only need for marinating is to tenderize meat or to soak in special flavorings. If you have any question as to whether a particular antlered animal will need marinating, cook and eat first a steak from a tender cut. This will give you a good indication of the condition of the rest of the meat. Jacqueline E. Knight

=========================== Delaware Indian Deer Liver with Onions Recipe By: Indian Cookin Amount Measure Ingredient Preparation Method 1 Venison liver, sliced 3 cups Water 4 tablespoons Flour 1/2 teaspoon Salt 1/2 cup Dry red wine 1/4 teaspoon Pepper 4 tablespoons Bacon fat 2 cups onions, sliced 1 can mushroom soup 1 can water Trim and wash the liver and slice into 1/4" slices. Pour half of the boiling water over the slices, drain and pat dry. Reepat. On a platter, mix the flour, salt and peppper. Dredge the liver in the flour mixture. Over high heat, heat the bacon fat until blue smoke appears. Add the liver and saute on both sides until lightly browned. Remove the liver with a slotted spoon and set aside. Add the thinly sliced onions and cook until golden brown. Be careful not to burn the onions. Lower the heat, add the mushroom soup, one can of warm water and the liver. Cover and cook for 1 1/2 hours, making sure that the pan does not cook dry. Add 1/2 c. wine just before the liver is ready. Served with mashed potatoes and melted bacon grease as gravy. ================================ Bambi Meets Popeye Recipe By: Tom Nagel Amount Measure Ingredient Preparation Method 1 pound Bambi burger 10 ounces Pkg frozen chopped spinach 5 Or 6 eggs 2 tablespoons Cooking oil 2 medium Onions 2 tablespoons Cooking oil Salt and pepper to taste Ground parmesan or romano cheese Chop the onions. Brown the venison (in a little oil, if needed) along with the chopped onions. When the venison and onions are done, mix in the thawed chopped spinach and cook until the spinach is hot. Salt and pepper to taste. Beat the eggs and stir them into the venison/onion/spinach mixture. Stir and turn until the egg is cooked. Remove from heat and top the skillet with a generous layer of ground parmesan or romano cheese. Serve hot.