(Recipe by: Matthew Loiacono)

1 lb. Andouille Sausage
1 box Zatarain's New Orleans Style Jambalaya Mix (Original)
1/2 lb. Shrimp (optional)
1/2 lb. Scallops (optional)

Dice Andouille Sausage. Prepare Jambalaya Rice Mix per instructions and add the diced Andouille Sausage. Cook as directed.

Optional: Add shrimp & scallops during the last 15 minutes of cooking.

Bon Appetite!!!

(Recipe by: Jan Loiacono)

A favorite for my sons! The kids just love it!

2 lbs. of Hot Dogs
1 large can of Bush's Original Baked Beans

Dice hot dogs and place in skillet on medium heat until they start turning golden brown. Add baked beans and cook until warm. Serve over home-fried potatoes.

Home-fried Potatoes

4-5 large potatoes (sliced or diced in 1/4" wedges)
1 large onion (sliced)
Salt & Pepper
Paprika
Vegetable Oil
Heat oil in skillet. Add potatoes & onions and cook on medium heat until cooked through and are golden brown. Add salt, pepper & a dash of paprika while cooking! Serve the weenies & beans over the home-fries! Quick, easy & so delicious! Enjoy!

(Recipe by: Bessie Loiacono)

MARINADE:

Ratio:
- 1/3 Olive Oil
- 2/3 of either Red Wine Vinegar, Lemon Juice, or Orange Juice

- Add to liquids: oregano, rosemary & thyme (to your taste)
- Mix the above ingredients well.

- Salt & pepper to taste as the meat is on the grill.


Combine the above ingredients in a shaker bottle and shake well.

When grilling venison chops, sprinkle the marinade on meat as it is grilling. Do not overcook.

This marinade works well with the Venison Steaks also.

(Recipe by: Barbara Beaver)

1 lb. venison hamburger
1/4 cup butter
1/2 cup chopped onion
1 clove garlic (minced)
2 T. flour
1 tsp. salt
1/4 tsp. pepper
1/2 lb. mushrooms (sliced)
1 can cream of mushroom soup
1 cup sour cream

In a skillet, melt butter, add onion and cook slowly until soft. Add ground hamburger and minced garlic. Cook until browned. Stir in flour, salt & pepper, and mushrooms. Cook for 5 mins. Add can of cream of mushroom soup. Simmer 10 mins. Stir in sour cream and heat for a few mins. This recipe is very forgiving, so you can change the amounts to suit your tastes. Serve over rice or noodles. Enjoy!

(Recipe by: Judy Kovach)

1 lb. venison hamburger
1/2 cup fine dry breadcrumbs
1 large egg
Salt & freshly ground black pepper
1 T. oil
1/4 cup butter or margarine
2 medium size all purpose potatoes, peeled & diced (about 2 cups)
3 medium size carrots, peeled and sliced (about 1-1/2 cups)
2 medium size ribs celery, sliced (about 1 cup)
1 medium size zucchini, diced (about 1 cup)
1 medium size onion, diced (about 3/4 cup)
3 large cloves garlic, crushed
2 T. chopped fresh oregano leaves or 2 T. dried
1 28-oz. can whole tomatoes
4 envelopes instant beef-flavored bouillon
1/3 cup tubettini or ditalini macaroni
1 15-oz. can red kidney beans, drained
Grated parmesan cheese (optional)

In large bowl, combine ground hamburger, bread crumbs, egg, salt and pepper. Using hands or wooden spoon, blend well. Shape mixture into 1/ 2 inch meatballs. In 6 quart saucepot over medium-high heat, heat oil; add meatballs. Cook about 12 mins. until well browned on all sides. Using slotted spoon, remove meatballs to plate. To drippings in pan add butter. Melt over medium-high heat. Add potatoes, carrots, celery, zucchini, onion, garlic and oregano. Cook 8 to 10 mins., stirring frequently until vegetables are crisp- tender and golden. Add tomatoes with their liquid, bouillon, tubettini and 4 cups water. Bring to a boil. Reduce heat to medium-low, simmer, covered 10 mins. until vegetables are tender and flavors are blended. Add kidney beans and meatballs. Cook about 3 mins. longer until heated through. Serve with grated parmesan if desired. Makes 8 servings.

(Recipe by: Lois Nerino)

1 large onion (diced)
1 green pepper (diced)
5-6 medium size potatoes (slice in wedges for fried potatoes)
2 lbs. hot dogs (diced)
3 T. vegetable oil

Optional: 3 eggs

Add oil to a skillet, and saute onion & green pepper. When tender, remove & set aside in separate bowl. In same skillet, fry potatoes until golden brown. Remove and set aside. Add hot dogs to skillet and stir until they start browning. Add the potatoes, onions & peppers to the skillet and mix well.

Optional: Scramble eggs and pour over mixture, blending well until eggs are thoroughly cooked.

Serve with warm Italian bread! Enjoy!

(Recipe by: Jan Loiacono)

1 lb. Venison chipped beef
1 large onion
1/2 stick of butter
3 T. flour
2 cups milk
black pepper to taste

Dice onion & saute in butter until onions are tender. Add flour to onions & butter. Mix with a whisk, adding milk slowly. Cook on low to medium heat until thickened ... whisk continuously. When creamy, add chipped beef & cook on low for 10-15 minutes. Serve on your favorite toasted bread. This is delicious served for breakfast or can be served at lunch or dinner! This is a real comfort dish and a delight for all! Enjoy!

Source: Dressing & Cooking Wild Game Cookbook
Serving Size: 6 - 8

1-1/2 cups Water
1/2 cup Beer
2 envelopes (7/8 oz. each) Onion Gravy Mix
1 Tbsp. Packed Brown Sugar
1/4 tsp. Ground Thyme
2 to 3 lbs. Deer, Antelope, Elk, or Moose Stew Meat
3 Tbsp. Vegetable Oil
1 Bay Leaf
6 Carrots, cut into 1-inch pieces
6 Medium Parsnips, cut into 1-inch cubes
1 cup Frozen Peas

In small mixing bowl, blend water, beer, gravy mix, brown sugar, and thyme. Set aside. Remove all fat and silverskin from meat. Cut into 1-inch pieces. In Dutch oven, brown meat in oil over medium-high heat. Add beer mixtue and bay leaf to Dutch oven. Reduce heat; cover. Simmer until meat is almost tender, 1 to 1-1/2 hrs., stirring occasionally. Add carrots and parsnips; re-cover. Cook 20 minutes longer. Add peas; re-cover. Cook 5 to 10 minutes longer. Discard bay leaf before serving.

Source: Dressing & Cooking Wild Game Cookbook
Serving Size: 4

(Kabobs are also excellent when cooked on a charcoal grill.)

MARINADE:
1/4 cup Finely Chopped Onion
1/4 cup White Wine
2 Tbsp. Vegetable Oil
2 Tbsp. Soy Sauce
1 Tbsp. Packed Brown Sugar
2 tsp. Ground Coriander
1 tsp. Chili Powder
1/2 tsp. Salt
1/2 tsp. Lemon Pepper Seasoning
1/8 tsp. Crushed Red Pepper Flakes

1 lb. Venison Steak, cut into 1-inch cubes
2 cups Water
1 Medium Zucchini (6 to 8 oz.), cut into 3/4-inch slices
1 Sweet Red Pepper, cut into 16 pieces

In medium saucepan, combine all marinade ingredients. Heat to boiling, stirring occasionally. Cool to room temperature. Add venison cubes. Toss to coat with marinade. Cover; marinate at room temperature for 30 minutes.

While venison is marinating, heat water to boiling in medium saucepan. Add zucchini. Return to boiling. Boil 2 minutes. Drain and rinse under cold water.

With slotted spoon, lift venison cubes from marinade. Set marinade aside. Divide venison, zucchini, and pepper into four groups. For each kabob, alternate venison with zucchini and pepper on 12-inch kabob skewer. Arrange kabobs on broiler pan. Set oven to broil and/or 550 degrees. Broil kabobs 2 to 3 inches from heat until meat is desired doneness, 6 to 12 minutes, turning kabobs and brushing with marinade once.

Variation: Substitute Elk, Antelope, Moose, for the Venison.

Source: Dressing & Cooking Wild Game Cookbook
Serving Size: 4

SAUCE:
1/2 cup catsup
1/2 cup water
1/4 cup cider vinegar
1/4 cup finely chopped onion
3 Tbsp. packed brown sugar
2 Tbsp. Worcestershire sauce
1 Tbsp. lemon juice
1 Tbsp. paprika
1 tsp. dry mustard
1 tsp. salt
1 tsp. liquid smoke flavoring
1/2 tsp. pepper
1/4 tsp. chili powder

2 to 3 pounds deer, antelope, elk, or moose ribs
2 cups water

In small bowl, combine all sauce ingredients. Mix well. In Dutch oven, combine ribs, 2 cups water, and 3/4 cup sauce, reserving remaining sauce. Heat rib mixture to boiling. Reduce heat; cover. Simmer until ribs are tender, about 1 hour, rearranging ribs once or twice.

Heat oven to 350 degrees. Arrange ribs on roasting pan. Brush with reserved sauce. Bake for 10 minutes. Turn ribs over. Brush with sauce. Bake for 10 minutes longer. Serve with remaining sauce.

Source: Dressing & Cooking Wild Game Cookbook
Serving Size: 8 - 10

Set out bowls of shredded Cheddar cheese and sour cream, and plenty of crackers, to top this hearty chili. 3 pounds of venison burger
3 medium onions, chopped
3 medium green peppers, chopped
1/2 cup chopped celery
2 Tbsp. bacon fat or vegetable oil
1 can (28 oz.) whole tomatoes, undrained
2 Tbsp. dried parsley flakes
2 Tbsp. chili powder
1 tsp. salt
1 tsp. pepper
1/2 tsp. garlic powder
2 cans (15-1/2 oz.) kidney beans, undrained
1 can (16 oz.) pinto beans, undrained

In Dutch oven, brown meat over medium heat, stirring occasionally. Remove from heat and set aside. In large skillet, cook and stir onions, green peppers, and celery in bacon fat over medium heat until tender. Add vegetable mixture and all remaining ingredients except beans to meat in Dutch oven. Heat to boiling. Reduce heat; cover. Simmer 1 hour to blend flavors. Stir in beans. Cook, uncovered, 30 minutes longer.