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Take a 12" square piece of foil. Put a venison patties (about the size of a hamburger patties) on middle of foil. Pull up sides of foil to form a bag. Add about 1/4" slices of potatoes to top of meat, then add onion slices, put about a teaspoon of butter and 1/8 cup of water in foil. Close foil and put in hot charcoaler for about 20-30 minutes. Or you can cook at 350 degrees in an oven for about the same time. You can add other vegetables if you want to the foil wraps.

submitted by Susan Jones

VENISON STEW PAPRIKA

2 1/2-3 lbs. venison stew meat cut into 1 inch cubes
1/2 C flour
3 T paprika
Salt and Pepper
2 T butter
2 med. Onions, chopped
2 cloves garlic
1 t marjoram
1-11 oz. Can tomatoes or 1 can tomato sauce
1/2 C sour cream at room temperature
1/2 C wine or 7-Up

 Shake meat cubes in plastic bag with the flour, 1T paprika, salt and pepper. In Dutch oven, melt butter and sauté coated venison cubes until browned (may have to brown the cubes in stages, do not crowd them to get nicely browned). Remove cubes to warm dish and in the same Dutch oven, sauté onions and garlic with 2 T paprika until soft. Then add marjoram, tomatoes and wine or 7-Up. Add browned venison cubes and simmer over low heat until meat is tender (45 min-1.5 hours). Just before serving, stir in 1/2 C sour cream. Serve with egg noodles or rice.