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Venison Recipes
Venison Scotch Eggs

Alaskan Barbecued Venison
2 pounds venison, boneless
½ pound bacon
1 cup chopped onions
2 cloves of garlic, minced
1 cup catsup
½ cup of red wine vinegar
¼ cup of Worcestershire sauce
¼ cup of brown sugar
salt
pepper
milk (for marinade, if needed)
rice (cooked separately)

The better, or more tender cuts of venison can be used without any sort of tenderization. But tougher cuts should be marinated. I prefer ordinary milk. Simply cover venison with milk and refrigerate for 8 hours or over night.

Cut venison into 1-inch cubes. In the bottom of a dutch over (or large frying pan) cook bacon until it is crisp. Remove bacon, crumble, and set aside. In a bowl, mix all ingredients except venison. Salt and pepper to taste ( I usually use 1 Tbs of salt and 1/8 tsp of pepper). Drain venison and brown it in bacon drippings. Pour off drippings and liquid. Add the other ingredients and stir well. Cover tightly and simmer for about an hour, or until the meat is tender. Stir occasionally. Serve over rice. Serves 4-6 people.

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