5 lbs. bear meat
1 qt. buttermilk
11/2 lbs. beef fat
2 T. Morton’s Tender Quick or meat tenderizer
6 cloves garlic, crushed
2 tsp. ground black pepper
2 T. chervil
1 T. mustard seed
1 tsp. ground mustard
11/2 T. ground sage
1/2 tsp. cayenne pepper
2 tsp.Worcestershire sauce
1/2 cup fine red wine
1 bunch cilantro, chopped
Sausage casing

Soak bear meat in buttermilk for 24 hours in refrigerator, stirring occasionally. Remove bear from marinade and grind both bear meat and beef fat. Add tenderizer, garlic, pepper, chervil, mustard seed, ground mustard, sage, cayenne pepper, Worcestershire suace, wine and cilantro to ground meat and fat and mix thoroughly. Stuff mixture into sausage casings and refrigerate until ready to grill.

3 lbs. ground big game
1/2 lb. bacon, chopped
3 medium onions, chopped
3 medium green peppers, chopped
1/2 cup chopped celery
4 cloves garlic, minced
2 cans stewed tomatoes
2 T. dried parsley flakes
2 T. chili powder
1 tsp. salt
1 T. black pepper
2 cans kidney beans, undrained
1 can pinto beans in molasses, undrained

In Dutch oven, brown meat over medium heat, stirring occasionally. Remove from heat and set aside. Cook chopped bacon and add to browned meat, reserving bacon grease. Sauté onions, green peppers, celery and garlic in bacon grease until tender. Add tomatoes, parsley, chili powder, salt and pepper to Dutch oven. Heat to boiling, cover and reduce heat. Simmer for 1 hour to blend flavors. Stir in kidney and pinto beans and cook uncovered for 30 minutes. Serve with garlic toast.

5 lbs. ribs, cut to serving size (preferably short ribs), trimmed
3 T. bacon drippings
2 large yellow onions, chopped
2 (141⁄2-oz.) cans diced tomatoes
1 large yellow, red or orange bell pepper, chopped
1 cup chopped carrots
1 cup chopped celery
3 T. Worcestershire sauce
2 T. prepared horseradish (the hotter, the better)
11⁄2 cups red wine
1 tsp. Spice Hunter orange/ginger/pepper blend 
2 tsp. Luhr Jensen Smokehouse venison seasoning 
1 T. sugar
1⁄2 tsp. freshly ground black pepper
Salt to taste

Melt bacon drippings in deep cast-iron frying pan. Brown ribs with onions. Add tomatoes, bell pepper, carrots, celery, Worcestershire sauce, horseradish, red wine, Spice Hunter blend, venison seasoning, sugar, black pepper and salt. Mix well. Cover and simmer on low for 2 hours or until meat is tender and vegetables have cooked down. Uncover and reduce sauce until thick. Serve with steamed wild rice and baked squash.

4 halves snow goose breast
6 oz. soy sauce
3/4 cup water
11/2 T. brown sugar
1/2 T. liquid smoke flavoring
1 T. salt
Dash Worcestershire sauce

Cut breast meat lengthwise in thin strips, about 1/8-inch thick. Mix soy sauce, water, brown sugar, liquid smoke flavoring, salt and Worcestershire sauce to make marinade. Place meat in marinade for 10 to 15 minutes. Arrange meat on dehydrator racks and sprinkle with pepper. Dry meat for 48 hours. Or place meat on bread racks, sprinkle with pepper, and bake at 250˚F for about 4 hours.

1 medium onion, chopped
3 T. margarine or butter
2 cups diced cooked turkey meat
2 cups turkey broth or chicken broth
11⁄2 cups diced potatoes
1 cup diced carrots
1⁄2 cup diced celery with leaves
2 T. flour
21⁄2 cups milk
1 tsp. salt
Dash of pepper

In large saucepan, sauté onion in butter until tender. Add diced turkey, broth, potatoes, carrots and celery. Cover saucepan and simmer until vegetables are tender. 

In small bowl, combine flour with enough milk to make a smooth paste. Add to remaining milk. Stir into saucepan with salt and pepper. Simmer until slightly thickened.

1 to 11/2 lbs. moose, elk or venison steaks, cut into serving pieces
Meat tenderizer (optional)
1 envelope onion soup mix
16-oz. can diced tomatoes in juice
1 tsp. oregano
Salt and pepper
Garlic powder
2 T. olive oil
1 T. red wine vinegar

Arrange meat in large skillet and sprinkle with meat tenderizer if desired. Cover with soup mix and tomatoes. Sprinkle with oregano, salt, pepper, a generous amount of garlic powder, olive oil and red wine vinegar. Cover and simmer for 1 hour. Serve over rice or boiled potatoes.