Citris Grilled Turkey Cutlets

Servings: 2

1 pound turkey breast, raw, cut thin and pounded
juice of 1 lemon plus zest
juice of 1 orange plus zest
1 tablespoon fresh parsley, chopped
1 cup salad oil
1 cup apple cider vinegar
1 tablespoon garlic, chopped
1 12-ounce bottle Mike’s Hard Lemonade

Place all ingredients, except the turkey into a blender, mix well.

Place mixture over cutlets and let set for one hour.

Cook on outside grill until done.

Back Strap and Grape Jelly

Servings: 2

1 pound back strap, sliced 1/4-inch thick
3 tablespoons grape jelly
1 cup mushrooms, sliced
1/2 cup brown sauce or beef gravy
1 tablespoon hot sauce
1/2 cup ruby port wine
2 tablespoons salad oil
salt and pepper

In a hot sauce pan, add oil, the meat slices and season with a little salt and pepper. Cook until the meat is medium rare.

Remove the venison from the pan, add the mushrooms, cooking until soft. Remove excess grease from the pan and pour in port wine. Let simmer 30 seconds, add the grape jelly, brown sauce and hot sauce.

Replace the meat back in the sauce, let simmer two minutes. Season with salt and pepper.


1 (18.2 oz.) Pkg. Brownie Mix
1 (16.5 oz.) Refrigerated chocolate chip

cookie dough
1/2 cup chocolate chips 1/2 cup M&M candy 1/2 cup nuts

1. Preheat over to 350 degrees.
2. Coat a 9x13 inch pan with cooking spray. 3. Prepare batter for cake like brownies.
4. Pour brownie batter into baking dish.
5. Drop spoonfuls of cookie dough over

brownie batter.
6. Sprinkle top with candy, chocolate chips

and nuts.

Bake 30 to 35 minutes. Let cool before cutting into bars. 

Rabbit Casserole

5. Shred meat with 2 forks.
1 large or 2 small rabbits, cooked and cut up in bite size pieces
1 large onion, chopped and sautéed in 1/2 stick butter
1 small can chopped green chilies
3 cans cream of chicken soup
1 pkg. soft corn tortillas, cut up in bite size pieces
Worcestershire to taste Mix all together.
Put in a casserole dish. Cover with 1/2 pound grated cheese. Bake 25 to 30 minutes in a 350 degree oven. 

​Fried Venison Steak

by Mary Harter

1 cup flour
1 T. seasoned salt
1 T. garlic powder
1 t. paprika
1 t. dried parsley flakes

Place in gallon plastic bag and mix.

Thaw venison steaks and tenderize with a bladed tenderizer.
Shake in our mixture and fry in olive oil until desired doneness.

Leftover flour mixture can be stored in refrigerator and reused.

Flour mixture is also excellent with fish.


Napa Cabbage Salad

by: Joanne Witte

1/2 c. sugar 1/2 c. vinegar
1 c. oil 3T. soy sauce
2 pkg. ramen noodles - don’t use flavoring packet
1 sm. pkg. slivered almonds
3T. sesame seeds *1/2 stick margarine
1 head Napa cabbage leaves - break off stock, rinse, and cut up 6 green onions, sliced

Mix together in saucepan: sugar, oil, vinegar, and soy sauce. Bring to a boil to dissolve sugar, then set aside to cool. Melt margarine in skillet and sauté together noodles (broken up), almonds, and sesame seeds until golden brown. Spread on paper towels to cool. Mix together cabbage and green onions with noodle mixture and pour cooled dressing over all. The three parts may be made up ahead and then assembled at serving time. Makes a very large salad but can easily be cut in half.