Recipe: Chinese Venison Pot Roast, Lemon Dove and Dr. Hodges' Buzzard Breath Chili (using venison)

CHINESE VENISON POT ROAST

1 4 lb venison roast
1 tsp. garlic salt
1/2 tsp dry mustard
2 tbsp. shortening
3/4 cup water
1/4 cup soy sauce
1 tbsp. honey
1 tbsp. vinegar
1 tsp. celery seed
1/2 tsp. ground ginger
1/4 tsp. ground black pepper

Wipe and dry meat. Rub garlic salt and mustard over roast. Brown in shortening in Dutch oven.

Combine 3/4 cup water with remaining ingredients in bowl; mix well. pour over roast.

Simmer, covered, for 2 hours or until tender.

Source: Ducks Unlimited Cookbook by Ducks Unlimited, 1982

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LEMON DOVE

Dove breasts
Lemon juice
7-up
Bacon slices
Pepper

Place dove breasts in bowl. Cover with mixture of 1 tablespoon lemon juice to 6-oz 7-up. Marinate in refrigerator for 8 hours or longer.

Remove from marinade; wrap each breast with bacon, securing with toothpicks. season with pepper to taste.

Cook slowly over charcoal until bacon is crisp, turning often.

Serve with chilled dry white wine, if desired.

Source: Ducks Unlimited Cookbook by Ducks Unlimited, 1982

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DR. HODGES' BUZZARD BREATH CHILI

2 cups ground deerburger
2 cups chopped onion
1 1/2 cups chopped green bell pepper
2 cans (16 oz. each) tomatoes
2 cans (16 oz. each) kidney beans, rinsed and drained
2 cans (4 oz. each) sliced mushrooms, drained
2 cans (8 oz. each) tomato sauce
2 to 2 1/2 tsp salt
2 tbsp. chili powder
1 or 2 cayenne peppers, chopped (or ground cayenne pepper to taste)

Saute ground deer meat, onions and green pepper in large skillet until deer is brown and veggies are tender.

Add remaining ingredients; mix well. bring to a boil; reduce heat. simmer for 1 hour, stirring occasionally.

Makes 8-10 servings
Source: Ducks Unlimited Cookbook by Ducks Unlimited, 1982