Venita’s Birthday Deer Meat Eggs-Washington State 1 pound ground venison 2 tablespoons Worchester Sauce 2 tablespoons catsup 2 eggs 1 teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon LAWRY'S® Seasoned Salt (to taste) 1 teaspoon hot sauce ½ cup bread crumbs (add more or less to desired consistency) Seasoned flour or corn meal Oil Dipping sauce Mix first 9 ingredients and form into eggs. Roll ‘eggs’ in flour or corn meal and fry in 350 degrees oil for about 5 minutes turning frequently as not to burn. Don’t have meat mixture too dry or flour won’t stick well (add cold water if necessary). These can be made in advance and reheated. If you serve at Easter, you can create a nest by using lettuce and thin strips of vegetables. Use any dipping sauce or even ranch dressing. Venison Taquitos – Pennsylvania Style 1 lb ground venison ¼ lb fatty ground beef Shredded Colby and/or Monterrey Jack cheese Taco Seasoning Soft shell corn tortillas ½ inch of vegetable oil in frying pan Salsa, optional Brown meat and pour off fat. Add Taco Seasoning to taste. Add ½ to ¾ cup of water, simmer for 15 minutes till meat thickens. Brush taco shells with vegetable oil and microwave 45 seconds or till soft. Place 1 tablespoon of meat in a narrow strip 1 inch from edge of tortilla shell, add shredded cheese. Roll up tightly and fasten wooden toothpick through center. Heat oil in skillet so the oil is hot enough to make sizzling sound when tortillas are cooking. Bring temperature to medium right away. Cook until golden brown and crispy. Remove toothpicks and serve with salsa, sour cream and guacamole.