VENISON RECIPES

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FOR SOME GOOD HUNTING RECIPES

ESPECIALLY VENISON

HOT SHRIMP

1/4 c oil

1/2 c unsalted butter
6 large cloves of garlic, crushed and minced finely
1/2 c celery, coarsely chopped
2 Tbsp Red Chili powder
2 Tbsp fresh lemon juice
2 1/2 lbs medium to large shrimp, deveined - leave tails on
1/2 c fresh grated parmesan cheese
1 tsp salt



Melt the oil and butter in a saucepan until hot (watch carefully that

it doesn't burn). Reduce heat to medium. Add the garlic and celery

and cook till soft, but not browned. Add the shrimp, salt, chile

powder and lemon juice and cook until shrimp is pink. Sprinkle with

cheese. Let sit for a few minutes before serving. Makes 3-4

servings.

FRUIT AND NUT EASTER EGGS

FRUIT AND NUT EASTER EGGS




2 1/4 C. granulated sugar

1 C. light corn syrup

3/4 C. hot water

1/2 lb. Marshmallow Creme
1/2 C. shortening, melted

1/4 C. confectioners' sugar

2 C. candied fruit (cherries and pineapple)

Nuts (your choice)

Dipping chocolate



In a saucepan, cook sugar, syrup, and water to 265F. Add Marshmallow Creme and

beat until almost firm. Add melted shortening, confectioners' sugar, candied

fruit, and nuts. Mix well, shape eggs by hand and dip in the chocolate. The eggs

will keep 6 to 8 months. Makes 10 eggs