Season venison on both sides with salt and pepper, to taste. Heat oil in a large saute pan over medium-high heat. Add venison and saute until golden brown. Turn over, place pan in oven, and ...

2 1/2 pounds leg or shoulder of venison, cut into 1/2-inch cubes. 1 cup chopped onions. 1 cup chopped green bell peppers. 2 garlic cloves crushed. 1 cup Cabernet Sauvignon or other dry red wine.

3 pounds venison shoulder, cut into 3/4-inch cubes. 1 green pepper, diced. 2 cups diced red onion. 3 celery stalks, diced. 3 jalapenos, diced. 4 cloves garlic, minced. 1/4 cup chili powder.

2 pounds venison stew meat, cut into 1-inch cubes. 1/4 cup all-purpose flour. Essence, recipe follows. 2 cups chopped onions. 1 cup chopped celery. 1 cup chopped carrots. 1 tablespoon chopped garlic.

In a large metal bowl, mix sugar, mustard seed, garlic, salt, and pepper with pork and venison. When ingredients are well mixed, grind the meat mixture in a meat grinder. Put the ground meat into ...

Remove the venison from the oven, cover loosely with aluminum foil, and let stand for 5 minutes before slicing. Using a 10-inch nonstick skillet, melt the remaining 2 tablespoons of butter over ...

For the potatoes: Peel the potatoes and cut into 1-inch chunks. Place the potatoes in a large saucepan of cold, salted water. Bring the water to a boil over high heat.

Deselect All. 2 tablespoons extra-virgin olive oil. 4 slices bacon, chopped. 2 pounds venison stew meat, cut into 1- or 2-inch chunks. Kosher salt. Freshly ground black pepper