Staff photo/Gavin Averill Outdoors enthusiasts Ben Willoughby, left, and Phil DiFatta, sample some of the entries in the first Rock 104 Wild Game Crock Pot Cooking Competition held in October at the South Mississippi Fair in Laurel. Edy Ishee's Hawaiian Venison earned the first-place prize while Ishee's mother, Ruth, came in second with her Mississippi Tenderloin.

Hawaiian Venison

- Edy Ishee, first place

2 pounds smoked venison sausage, cut in 1/2-inch slices

1 can (15 oz.) pineapple chunks with juice

1 small jar cherries, drained

1 green bell pepper, sliced

1 red bell pepper, sliced

1 onion, chopped

1 small jar of apricot preserves

2 bottles barbecue sauce

Place all ingredients as listed in crock pot on high heat. Cook for two hours. Serve over rice.

Mississippi Tenderloin

- Ruth Ishee, second place

2 pounds venison tenderloin

2 cups of flour

1 tablespoon Lawry's seasoned salt

1/4 teaspoon black pepper

1 cup canola oil

2 envelopes Lipton onion-mushroom recipe secret mix

2 cups water

Slice tenderloin into 1/2-inch steaks. Sprinkle meat with water. Mix flour, seasoned salt and pepper. Coat meat with mixture and brown in hot oil. Pour oil from pan leaving 1/3 cup of oil and crust from frying. Add 1/3 cup flour mixture and brown. Add onion, mushroom mix and water. Add more water if needed for thickness. Place steak in crock-pot. Cover with gravy. Cook on medium heat for two hours. Serve over rice.

Cajun Smothered Venison Steak

- Calvin Vowell, third place

2 pounds venison steak

flour

vegetable oil

1 can diced Ro-Tel tomatoes

2 cans beef broth

1 to 2 cups hot tap water

1 onion, chopped

1 bell pepper, chopped

salt and pepper to taste

Season venison with salt and pepper. Heat 1/2-inch vegetable oil in skillet and brown meat on both sides. Drain on paper towels and transfer to crock pot.

Brown 1 tablespoon flour in the same skillet on medium heat, stirring from bottom. Add chopped onion and bell pepper. When bubbling, add Ro-Tel tomatoes and beef broth. Bring to boil, stirring until mixture makes a smooth gravy. Add hot water a little at a time. Gravy needs to be thin. Then pour gravy over venison in crock pot. Cook on medium-high heat for six hours. Serve over hot grits or rice.

- Recipes courtesy of Rock 104

Originally published Monday, November 8, 2004