Ground Venison Burgers

(Courtesy of Taste of Home)

Ingredients:
1/3 c. mayonnaise
1 tsp. lime juice
1 tsp. Dijon mustard
1/2 tsp. grated lime peel
1/3 c. chopped green onions
3 Tbsp. plain yogurt
2 Tbsp. finely chopped jalapeno pepper
1/2 tsp. salt
1/2 tsp. pepper
2 lb. ground venison
8 hamburger buns, split
8 slices Pepper Jack cheese

Directions:
In a small bowl, combine mayonnaise, lime juice, mustard and lime peel.  Cover; refrigerate until serving. 

In a bowl, combine the onions, yogurt, jalapeno, salt and pepper.  Combine meat over mixture and mix well. Shape into 8 patties.  Pan-fry, grill or broil until meat is no longer pink.  Serve on buns; top with cheese and mayonnaise mixture.

Beef (or Venison) Stew

(Courtesy of Tanya Krajenka) 

Ingredients:

2 lbs. venison or beef stew meat, cubed

3 onions chopped

3-4 potatoes, peeled and cubed

3-4 stalks celery, chopped/sliced

5-6 carrots, peeled and cubed 

3 1/2 c. tomato juice or V8

2 Tbsp. sugar

1 1/2 tsp. salt

3/4 tsp. pepper

6 Tbsp. pearl tapioca

Directions:

In a 6-8 qt. pot, mix together stew meat, onions, potatoes, celery and carrots.  In a seperate bowl, mix together tomato juice, sugar, salt, pepper and tapioca.  Pour liquid over rest (DO NOT MIX).  Cover and put in 325° degree oven for 3 hours.