Outdoors Venison Goulash Recipe   

 
      2 T  Oil
  1 1/2 lb Venison,from neck, flank,
           -Shanks, cut into cubes
      3    md Onions,very thinly sliced
      2 T  Paprika
      1 t  Salt
      1    md Green Bell pepper,thinly
           Sliced,seeds & pith removed
    1/2 c  Water

In a Dutch Oven, heat oil and brown venison, stirring often. Add the
onions, sprinkle with paprika and salt while stirring, saute over med heat until onions are soft. Put in the green pepper and water, cover the Dutch Oven but do not put coals on top. Cook 1 to 1 1/2 hours, until the venison is fork tender. Traditionally Goulash is served with broad noodles.

Welcome Home Creamed Chipped Beef

    1/2 lb Beef,Dried
      6 T  Unbleached Flour
    1/2 c  Milk,Dried
    1/8 t  Pepper
      2 c  Plus 2 Tb Cold Water
      2 T  Whole Eggs,Dried
      6 T  Butter

Shred the dried beef, removing any stringy portions; freshen, if
necessary, by covering it with hot water and then draining. 

Combine the dried milk with the 2 cups of cold water placed in a mixing bowl, beating with a mixer until smooth.  Melt the butter in the upper part of a double boiler, over direct heat.  Blend in the flour and pepper. Add milk gradually and after the mixture thickens, place over hot water and cook for 15 minutes.

Meanwhile, place the dried egg and 2 tb of water in a bowl and allow to stand for 5 minutes before beating with a mixer. Beat until smooth.
Remove the sauce from the heat and stir in the egg quickly. Add the dried beef.

Serve on noodles or toast.