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Showing: Beef or Moose Jerky - Slow Cooker Venison Roast

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Beef or Moose Jerky

Submitted by: Richard Sasseville

A top of the line beef jerky that can be done in just 12 hours. Sliced rump roast marinated in soy sauce, brown sugar, and liquid smoke then dried in a dehydrator for 12 hours.

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Buckshot Duck with Wild and Brown Rice Stuffing

Submitted by: CHEF FABULOUS!

Home Town: New York, New York, USA

Roasted duck is stuffed with a seasoned rice stuffing mixture.

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Seasoned trout is stuffed with green peppers, then rolled up in foil and cooked in the hot coals of a camp fire. My dad taught me how to prepare the trout we caught fresh on camping trips when I was a kid. I always loved the buttery flavor and melt-in-your-mouth texture!

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Catch of the Day

Submitted by: shaggy

Never go camping without your fishing pole. The fresher the trout, the better the flavor.

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Coaled and Tinned Trout

Submitted by: ICCULUS

Trout is wrapped in foil and baked in the coals after the steaks are done. The seasonings are lemon, pepper and honey.

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Couscous with Dried Cherries

Submitted by: STEPHNDON

My family loves couscous and this fruity variation is one of our favorites. This is also delicious with other dried fruit such as cranberries and apricots.

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Cracked Black Venison

Submitted by: Mark

Tasty and spicy, this is a simple venison steak dish that is easy to make.

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Deer Jerky

Submitted by: MIKE SHELTON

A zesty venison jerky that you can make at home in your oven. If you have a food dehydrator, you can dry the jerky in it by following the manufacturer's instructions. You can also reuse the marinade for additional batches.

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Dried Cherries and Apple Pie

Submitted by: MARBALET

Tart cherries, sweet apples, sugar, flour, cinnamon and butter go into this sweet pie. It bakes up golden brown on the inside and a wonderful cherry pink on the inside.

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Easy Venison Stew

Submitted by: GCKS

An easy slow cooker stew made with venison and cream of mushroom soup.

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Fennel in Wine and Honey

Submitted by: shari p.

A great side dish for fennel lovers, originally from a friend in Israel. I have used water instead of broth, with some added salt and seasoning. I have also replaced the mustard seed with regular mustard.

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Goat Cheese and Arugula over Penne

Submitted by: Christine L.

For an absolutely fresh-from-the-garden delight, combine goat cheese with arugula, cherry tomatoes, olive oil, garlic, salt and pepper, and toss with hot penne pasta.

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Honey Glazed Stuffed Chicken

Submitted by: CORRINA13

Chicken breasts stuffed with soft cheese, wrapped in bacon, and drizzled with honey. Very easy and tastes amazing.

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Montana Grilled Chicken

Submitted by: Terri Ryker-Lloyd

Lemon and garlic combine with a light Italian salad dressing for a mouth-watering grilled chicken.

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Montana Tonic

Submitted by: VSCOLE

A refreshing cooler on a hot day! If possible, use sun brewed tea. When raspberries are in season, squeeze 2 pints of raspberries and discard the pulp and seeds.

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