Muskie Lures and game calls
Start with 5 lbs. of lean beef. Flake steak is best but rump roast or venison work well.
Cut the meat into ¼” thick strips.

The Sauce:
1 cup Worcestershire sauce.
¾ cup soy sauce.
1 TBS salt
2 TSP onion powder
4 TSP garlic powder
¾ TSP pepper
1 TSP hickory salt ( could be hard to find )

Put the ¼” strips in the sauce and marinate overnight. ( stir occasionally or use a zip lock and just flip it )
Drain meat strips and pat dry with paper towel.
Lay strips on a cookie sheet and place in oven on the lowest heat.
They are done when obviously dry.

Everyone I give this recipe to just raves about how good it is. The kids beg for it!
Summer Sausage

12 lbs. of choice venison (without cords)
4 lbs. of pork.
4 TSP of tender quick..
1/2 cup of smoke salt.
3 tsp pepper.
1 tsp liquid smoke.
3 TSP of whole mustard seed.

Grind the pork and venison together. Mix thoroughly with tender quick, smoke salt, pepper, liquid smoke and
mustard seed. Cover and refrigerate over night. Stuff sage casings, tie shut and again refrigerate overnight.
Smoke or bake at 200 degrees for 4 hours. Let cool and refrigerate overnight. Eat or freeze for storage.

1 lb. of ground venison
1 egg slightly beaten
1/2 lb. of pork sausage.
1/2 cup cracker crumbs.
1 small chopped onion.
2 TSP chopped green pepper.
1 1/2 tsp horseradish.
1 TSP of ketchup.
1/2 tsp salt
1/2 tsp sugar
1 cup scaled milk

Mix all ingredients thoroughly and form into a loaf. Bake at 350 for 45 minutes. Remove from oven and drain fat.
Continue to bake 15 more minutes.

4 cups of finely cut up venison (shredded or can be ground)
3/4 tsp salt
1 TSP lemon juice.
2 TSP vinegar.
1 cup ketchup.
2 TSP brown sugar.
1 tsp dry mustard.
1 tsp minced onion.
1 cup chopped celery

Mix all ingredients thoroughly and simmer in a skillet for 30 minutes. Serve on buns.
Swiss Steak Venison

1.5 lbs. of venison steak 1.5 inches thick
Flour for dredging
Salt and pepper to taste
Cooking oil
3 large onions, sliced
6 ribs of celery, cut into thirds
2 cups of canned tomatoes
2 TSP of Worcestershire sauce
1.5 TSP of flour dissolved in 1/4 cup of water

Dust venison steak with flour, salt and pepper. Brown in hot oil. Combine vegetables and Worcestershire sauce
and spread over meat. Cover and cook on low heat for 90 minutes or until tender. Remove meat and thicken juice
with flour to make gravy.

4 to 5 lb. venison roast
1/2 cup red wine vinegar
1 cup of water
1/2 cup of salad oil
1 bay leaf
1 large clove of garlic
1 tsp of rosemary
1/4 tsp pepper
1 tsp of salt

Combine wine vinegar, water oil and spices. Cover roast with marinade for minimum of 24 hours turning
frequently. Remove from marinade and bake covered at 350 for 45 minutes. Baste with marinade while cooking.
Remove cover and roast 30 more minutes. When done, remove meat and add flour to drippings to make gravy.
Strain gravy before serving.
Lake Maps