HEY NOW! WELL I FINALLY GOT IT TOGETHER. WHAT IT IS, I DON'T KNOW. CHRIS HAS BEEN PATIENTLY REMINDING ME TO GET THE RECIPES ON THE WEB SITE SO HERE YOU GO.VENISON STUFFED SHRIMP IN BACON WRAP1/2 LB GR VENISON1/2 LB GR PORK2 TSP CHOPPED BASIL2 TSP CHOPPED PARSLEY2 CLOVES CHOPPED GARLIC3 CLOVES SHALLOTS FINELY CHOPPED2 EGGSSALT AND FRESH GROUND PEPPER16 EXTRA JUMBO SHRIMP PEELED AND DEVINED8 SLICES BACONDIRECTIONSCOMBINE VENISON,PORK,BASIL,PARSLEY,GARLIC,SHALLOTS,EGGS,AND SALT AND PEPPER AND MIX WELL.PREHEAT BROOILERMAKE AN INCISION ALONG BACK OF EACH SHRIMP AND STUFF WITH PORK MIXTURE. SECURE BY WRAPPING THE HALF SLICE OF BACON AROUND EACH SHRIPM. BROIL UNTIL MEAT STUFFING IS COOKED AND BACON IS GOLDEN BROWN, BEING CAREFUL TO AVOID OVERCOOKING SHRIMP.DIPPING SAUCE FOR THE SHRIMP1 CUP MIRICLE WHIP1/2 CUP CHILLI SAUCE1/2 CUP BROWN SUGARIN SAUCE PAN COMBINE 3 INGREDEENTS AND COOK TILL HEATED THROUGHVENISON SAUSAGE ROLL1/2 LB GROUN VENISON1/2 LB GROUND PORK2 EGGS3 TBS CHOPPED PARSLEY2 TBS CHOPPED THYME1 TBS CHOPPED ROSEMARY1 SM ONION FINELY CHOPPEDSALT AND PEPPER4 SHEETS PUFF PASTRY DOUGH2 EGGS, BEATEN FOR EGG WASHDIRECTIONSMAKE SAUSAGE MIXTURE BY MIXING VENISON,PORK,EGGS,PARSLEY,THYME,ROSEMARY,ONION,AND SALT AND PEPPER TO TASTE. SAUTE SAUSAGE MIXTURE OVER MEDIUM-HIGH HEAT ON THE STOVETOP UNTIL BROWNED, USING A WOODEN SPOON TO KEEP THE TEXTURE OF THE MIXTURE FINE (NOT CHUNKY). DRAIN THE MEAT MIXTURE WELL AND SET ASIDE TO COOL.PREHEAT OVEN TO 350 DEGREES.ROLL OUT EACH PUFF PASTRY SHEET AND CUT EACH OF THE 4 SHEETS INTO 4 SQUARES, YIELDING 16 SQUARES. SPREAD THE SAUSAGE MIXTURE OVER THE SURFACE OF EACH SQUARE AND ROLL UP THE DOUGH INTO A JELLY ROLL, SEAL THE DOUGH ON THE ENDS BY CRIMPING, AND PLACE ON A BAKING SHEET. BAKE UNTIL GOLDEN BROWN, APPROXIMATELY 15 MIN.VENISON CHEESE DIP1 LB GROUND VENISON3/4 C CHOPPED ONION3/4 C CHOPPED GREEN PEPPER2 TBSVEGETABLE OIL1 LB VELVEETA CHEESE CUBED1 CAN 15 OZ CHILI WITHOUT BEANS1 BOTTLE 12 OZ CHILI SAUCE1/2 TSP GARLIC SALT1/2 TSP SALT1/2 TSP PEPPER1/2 C SHREDDED CHEDDAR CHEESENACHO CHIPS TO DIPIN A LARGE SKILLET, OVER MEDIUM HEAT, COOK THE VENISON, 1/2 C ONION, 1/2 C GREEN PEPPER IN THE OIL UNTIL MEAT IS NO LONGER PINK, DRAIN. STIR IN THE NEXT 6 INGREDIENTS, COOK AND STIR UNTIL THE CHEESE IS MELTED. TRANSFER TO SERVING DISH. SPRINKLE WITH REMAINING ONION, GREEN PEPPER AND CHEDDAR CHEESE. SERVE WITH CHIPSGRILLED VENISON MEDALLIONS WITH A WILD MUSHROOM TOMATO BORDELAISE1/4 C OLIVE OIL8 (2 1/2 OZ) VENISON CUTLETS POUNDED TO A 1/4 INCH IN THICKNESS2 TSP EMERIL'S ESSENCE SEASONING3/4 TSP SALT1/2 TSP PEPPER1 C ALL PURPOSE FLOUR1 TBS CHOPPED PARSLEY4 TSP GRATED PARMESANWILD MUSHROOM TOMATO BORDELAISE1/4 C OLIVE OIL1/2 C CHOPPED ONION1/4 C CHOPPED CELERY1/4 C CHOPPED CARROTS1 TSP MINCED GARLIC1/2 LB PORTOBELLE MUSHROOMS, CLEANED, STEMS REMOVED AND CHOPPED1/2 LB OYSTER MUSHROOMS, CLEANED, STEMS REMOVED AND CHOPPED1/2 LB SHITAKE MUSHROOMS, CLEANED, STEMS REMOVED AND CHOPPED1/2 TSP SALT1/2 TSP PEPPER1/2 C SEEDED AND CHOPPED TOMATOES1 C DRY RED WINE1 QT BEEF STOCKHEAT OIL IN DUTCH OVEN, OR LARGE POT OVER MEDIUM-HIGH HEAT. ADD THE ONIONS, CARROTS, AND CELERY, AND COOK UNTIL SOFT, ABOUT 3 MIN. ADD THE GARLIC, AND COOK FOR ABOUT 30 SEC. ADD THE MUSHROOMS AND COOK, STIRRING OCCASIONALLY, UNTIL THEY GIVE OFF THEIR LIQUID, ABOUT 4-5 MIN. ADD SALT AND PEPPER STRI AND MIX WELL. ADD THE TOMAOES AND COOK, STIRRING FOR ABOUT 1 MIN. ADD WINE, AND COOK, STIRRING TO LOOSEN ANY BITS ON THE BOTTOM OF THE PAN. COOK UNTIL THE WINE IS REDUCED BY HALF. ADD THE BEEF STOCK AND BRING TO BOIL. REDUCE THE HEAT TO MED-LOW AND SIMMER UNTIL REDUCED BY HALF, ABOUT 1 HOUR AND 20 MIN. REMOVE FROM HEAT AND ADJ THE SEASONING TO TASTE. COVER AND KEEP WARM TILL READY TO SERVE WITH VENISON.NOTE: WHEN I MADE IT I USED CANNED TOMATOES AND PUT THE VENISON IN THE POT OF BORDELAISE SAUCE AND MADE IT A 1 POT MEAL. THIS WAS EXCELLENT THE FOLLOWING DAY AFTERDIRECTIONSHEAT OIL IN LARGE SKILLET OVER MEDIUM HIGH HEAT. SEASON THE VENISON WITH THE ESSENCE,SALT,AND PEPPER AND DREDGE IN FLOUR. WHEN OIL IS HOT, ADD VENISON TO PAN AND COOK FOR ABOUT 2 MIN ON EACH SADE OR UNTIL GOLDEN.REMOVE FROM PAN AND PLACE ON A WARM PLATE. TO SERVE VENISON, POR 1/2 CUP OF THE BORDELAISE SAUCE ON EACH MEDALLION. GARNISH WITH PARSLEY AND CHEESE.
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