Tenderloin with Jack, Onions and Mushrooms
1 lb venison loin, cut ½” thick
1 C flour
1 Tbl garlic powder
1 Tbl black pepper
1 Tbl onion powder
1 Tbl paprika
2 Tbl seasoned salt
1 large vidallia onion, sliced into rings
8 oz sliced mushrooms
¼ C Jack Daniels Whiskey
1 C beef boullion
1 Tbl corn starch
oil as needed

Combine flour, garlic powder, black pepper, onion powder, paprika, and seasoned salt. Dredge venison in flour mixture. Add oil to hot pan. Brown venison on both sides to medium rare.  Remove from pan. Add sliced onions, cook until  caramelized, add mushroom and cook until tender. Return meat to the pan and deglaze with whiskey.  Add beef boullion and thicken with corn starch.  Serve with your favorite pasta and vegetable.

1 lb venison stew meat cut into 1” strips
½ C teriyaki sauce
1/3 C sesame oil
¾ C white wine
1 C brown sugar, packed
¼ C ginger root, sliced
1 tsp ground ginger
1 ½ C water
1 each, red, yellow, green bell pepper
1 red onion, large
½ C (4 oz) mushrooms
l large carrot
1 stalk broccoli
corn starch as needed
oil for cooking
2 Tbl sesame seeds

Make a marinade with the teriyaki sauce, sesame oil, white wine, brown sugar, ginger root, ground ginger and  water in a self sealing gallon bag. Add stew meat and marinate for one hour. Remove stew pieces, reserving marinade.  Chop peppers, and onion. Slice mushrooms and carrots. Section broccoli.   Brown meat in oil until med rare. Add vegetables. Add corn starch to reserved marinade. Pour over mixture.  Cook until thickened about 2-3 minutes.  Serve over rice.

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page 59, To Heck With Gravy

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page 95, The Wild Pantry