More game recipes I have found.

[partsman]

RAGOUT
3 lbs. venison
3 large onions, chopped
1lb. bacon, chopped
1 can tomato soup
2 tsp. bourbon
1 tsp. salt
3 tbsp. olive oil
5 garlic cloves, crushed
1 tsp. curry powder
1½ quarts water
¼ cup beer
½ lb. fresh mushrooms, sliced

Cut meat in cubes about 1½ inches square. Heat olive oil in electric skillet and add meat, onion, garlic and bacon.
Cook until all is richly browned, stirring frequently. Add all other ingredients except mushrooms, cover and simmer for 50 minutes.
Add mushrooms. Cover and simmer for 10 minutes


ELK STEW AND BEER
1½ pound meat (cut up roast or stew meat – not ground)
1 can cream of mushroom soup
1 pkg. dry onion soup mix
1 soup can of beer
Put in crock pot on high.

Start cutting up the following and add to crock pot
1 cup fresh or canned tomatoes, diced
6-8 small onions (I use 12 pearl onions)
4-6 potatoes, cut up to bite size
2-3 stalks of celery, cut up to bite size
2-3 carrots, cut up to bite size
1 tsp. Worcestershire sauce
Cook for two hours on high. Turn down to medium to medium-low and cook for the rest of the day

HIDDEN FLAVOURS VENISON ROAST
3 lbs. venison rump roast
1 large onion, chopped fine
Salt and pepper to taste
Pinch of rosemary
1 large carrot, grated
2 cups venison stock or beef stock
Pinch of oregano

Grease a large sheet of heavy foil and place in a roasting pan. Put the roast in the centre of the foil and add all the other ingredients.
Wrap the foil securely over the roast, making sure it is leak-proof and that moisture will not escape. Roast in a 350 degree for 2½ hours or until done to taste

TENDER STEAKS IN WINE (BREADED)
4-8 venison round steaks
1 cup cracked crumbs
Salt and pepper
1 onion, chopped
1 cup red wine
1 egg, beaten
½ cup flour
4 tbsp. cooking oil
1 can mushrooms, drained

Dip steaks in egg, roll in mixture of crumbs, flour, salt, and pepper. Brown steaks in oil. Place in baking dish. Cover with onion, mushrooms, and wine.
Bake, covered at 350 degrees for 1-1½ hours. or your preferred doneness