You like bacon, you like cheese and spuds? Well check this out.

Bacon and Cheddar Potato Cakes

3 slices bacon
4 cups cold leftover mashed potatoes
2 eggs
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup shredded Cheddar cheese

Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet.
Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese.
Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

Garlic Rubbed Roasted Cabbage Steaks By: Everyday Maven
Serves: 4
Ingredients 1 (approx 2lb) head of organic green cabbage, cut into 1" thick slices
1.5 tablespoons olive oil
2 to 3 large smashed garlic cloves
kosher salt
freshly ground black pepper
olive oil spray OR non-stick cooking spray.

Instructions: Preheat oven to 375F and spray a baking sheet with non-stick cooking spray.
1. Pull outer leaf off cabbage, cut cabbage from top to bottom (bottom being root) into 1" thick slices.
2. Rub both sides of cabbage with smashed garlic.
3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.
4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.
5. Roast on the middle rack for 25 minutes. Carefully flip the cabbage steaks and roast for an additional 25 minutes until edges are brown and crispy.
A very nice optional condiment would be adding balsamic vinegar on the top when finished cooking.

Slow Cooker Pork Tenderloin

2 pound Pork Tenderloin
1/4 cup low sodium soy sauce
1 TBS Yellow Mustard
2-3 TBS maple syrup
2 TBS olive oil
2 TBS Diced dried onions
1 1/2 TSP Garlic Salt or Powder
Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 6 hours.

In honor of deer season, we need to see some venison recipes!

I'll see what I can do.

Venison Black Bean Chili

2 pounds venison roast, cut up
1 packet chili seasonings
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. cumin
1 large onion, chopped
2- 15 oz cans black beans, drained
2- 14½ oz cans chili-style chopped tomatoes with juice
1 6 oz can tomato paste
1 16 oz refried beans with green chili
Salt and pepper, to taste
Sour cream
1 bunch green onions, sliced
1 cup shredded Colby jack cheese

Cut the venison into 1-inch cubes. Turn the crock pot on low and place venison, chili seasoning, chili powder, garlic powder, and cumin. Add in chopped onion, beans, and 2 cans of chopped tomatoes. Cover and cook for 8-10 hours.

Uncover and stir in tomato paste, refried beans and the salt and pepper. Serve at once, garnish with sour cream, green onions and cheese

Venison Cabbage Rolls

1 lb ground venison
1 chopped onion
Garlic (to taste)
¼ - ½ tsp nutmeg
Salt and Pepper (to taste)
2 cups tomato sauce
Cooked brown or white rice
Cabbage leaves
Grated cheese
Parsley

Prior to cooking the meat and sauce, boil cabbage leaves for 2-3 minutes. Cook venison until brown; mix in onions, nutmeg, salt, pepper, and garlic to taste. Cook on stove until onions are cooked (softened). Mix in rice and 1 cup of tomato sauce. Create rolls by adding the meat and sauce into boiled cabbage leaves. Return rolls to pan, pouring the rest of the tomato sauce on top. Allow rolls to simmer for 20 minutes. Serve, garnishing with optional parsley and grated cheese.

Chicken-fried Venison Steaks

Use round of venison and cut into steaks about ¾-inch thick. Remove any fat or membrane, and pound steaks with a meat mallet. Dredge the steaks in a mixture of flour, garlic salt, pepper and parsley. Heat about ¼-inch of oil in a deep frying pan, and brown the steaks on both sides in the hot oil or butter. Remove the steaks and drain them on paper towels. Measure the drippings in the pan, and adjust to make about 3 Tablespoons. Stir in 3 Tablespoons flour and brown slightly. Add ½ cup milk and cook, stirring constantly over a low heat, until thickened. Add ½ teaspoon instant coffee and salt and pepper to taste. Return steaks to the gravy and heat through.

Venison Chili

1 pound dry kidney beans
1 pound ground venison
1 pound venison stew meat, in 1/2-inch chunks
2 Tbsp. oil
2 cloves garlic, minced
3 teaspoons chili powder
1 tsp. salt
½ tsp. pepper
28-ounce can tomatoes, diced
1 large onion,diced
1 green pepper, diced
1 large green chili pepper, diced
¼ tsp. cumin
2 tablespoons parsley, chopped
¼ cup masa flour or all purpose flour

Rinse beans and place in a large soup kettle. Add 2qts water and 2 tps salt; cover the pot and bring to a boil. Boil gently for about 2 hours, until beans are tender. Brown meat in a large skillet containing oil and garlic. Add chili powder, salt and pepper. Cover and saute for an hour. Drain the beans and add 1½ qts water, tomatoes, onion, peppers, cumin and parsley. Simmer for an hour, then add meat mixture. Stir masa flour into ½ cup water to form a paste and blend into chili to thicken. Simmer for about half an hour, adjust the seasonings and serve. Nothing satisfies more than chili on a cold night in deer camp!

Cheesy Venison Toasts

Ingredients:
1 pound ground venison
1 pound Bob Evans (or other) hot & spice sausage
1 pound Velveeta cheese, cubed
1 loaf cocktail rye bread

Directions:
In large skillet (5 qt. recommended), brown the venison and sausage, drain. Add cubed Velveeta and cook on low heat until melted. Arrange cocktail rye slices on an ungreased baking sheet. Spoon about 2 Tablespoons of meat and cheese mixture onto each rye slice. Broil for about 5 minutes or until the rye is toasting and the mixture sets with a slight crust forming. Serve warm.

Easy Asian Venison
(Vicki Mountz)

1 lb. ground venison
Oil for cooking
Minced garlic to taste
2 packages (3 oz.) Oriental-flavored instant ramen noodles, broken up
2 cups frozen stir fry vegetable mix
2 cups water
¼ teaspoon ground ginger
1 bunch green onions, sliced thin
1 individual serving pineapple chunks
Soy sauce to taste


Brown the venison and garlic in a small amount of oil in a large nonstick skillet until done. Use a slotted spoon to remove the venison from the pan and put in a bowl. Add to the venison the seasoning from one of the ramen noodle packages and stir well.

Put the noodles in the skillet and add the vegetable mixture, 2 cups of water, ginger, soy sauce and the remaining seasoning package. Bring to a boil, reduce heat, cover and simmer for about 2 or 3 minutes, until the noodles are tender. Return venison to skillet, stir in green onions and pineapple chunks and heat throug

Fayette County Deer Jerky

Marinade:
½ bottle of liquid smoke (2 ounces)
¾ cup of Worcestershire sauce
¾ cup of soy sauce
1 tsp of seasoning salt
1 tsp of garlic powder
1 tsp of onion powder
1 tsp of pepper
½ bottle of Tabasco sauce (to taste)

Mix liquid smoke, worcestershire sauce, soy sauce, seasoning salt, garlic and onion powder, pepper and Tabasco sauce in large bowl. Cut deer meat into ¼-inch thick slices and marinate in bowl overnight. Place meat in dehydrator or oven at 125-140°F degrees for 10 to 12 hours. Cook until meat snaps.

Makes 5 pounds