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Venison Marinade
~ from Don Bennett
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| 2
Large Bottles of Italian Wishbone Dressing
3
Large Bottles of Lea & Perrin Worchestershire
5
OZ. Black Pepper
2 OZ.
Cayenne Red Pepper
4
OZ. Lawrey's Seasoning Salt
1 OZ.
Garlic Salt
5 OZ.
Onion Powder
4 OZ.
Lemon Pepper
2 Heavy
Pinches of Cumin Optional
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Hope
you enjoy,
Don
Bennett |
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Deer Ham
~ From Gary Lick
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| 1
whole deer ham (Hind Qtr)
1 Bell
Pepper (Chopped Up)
1
Onion (Chopped Up)
1 pound
bacon (the cheaper and fatter the better) Cut into 3' strips
1/2 Teaspoon Black pepper
1
- 16 oz Bottle Zesty Italin Dressing
1 Cup
Dells Seasoning
1
Cup Worcestershire's Sauce
1
Teaspoon Real Lemon Juice
Mix
all this together and pour over the ham.
"SERVES
ABOUT 10 PEOPLE"
.
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First
bone the ham leaving the whole ham in tact. If you start on the medial
(inside) of the ham and make your primary incision along the Femur (thigh
bone) and then carefully cut around the pelvis you'll end up with a totally
boneless ham with a "T" shaped cavity where the bones used to be.
Make a pan out of Heavy Duty Alumn Foil and place
the ham in it.
..
Rub
the outside of the ham down well with plenty of Meat Tenderizer Take the
chopped bell peppers and onions and stuff them into slits cut
into the ham (make several 3-6' slits into each side of the ham). Sprinkle
whole ham with Garlic Powder (not Garlic Salt).
Stuff
the bacon strips into the cut slits to hold the onions and bellpeppers
in the slits.
Now
place another sheet of Alumn foil over the top of your pan and seal around
the edges by pinching the top foil to the bottom pan foil.
Build
a hot fire in your smoker and place the ham on it ( the ham should be about
6-12" from the coals. Also cooks well in a Holland grill for about
4-5 hours (until inside temp is 140-145 degrees) as long as you add Hickory
chips. Will cook in the oven at 375-400 degrees in 4-5 hours but doesn't
taste as good.
. |
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The Best
Back strap ~ from Ron Ray
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| 1
box of frozen spinach
Sliced
water chestnuts
Fresh
Jalapenos
Cheddar
and montery jack cheese
Moores
steack marinade
Bacon
Dry
seasoning such as creole or lawrys, pepper, & garlic |
Take
a backstrap and you can either butterfly it in 3/4 in sections or slice
it open like a subway sandwich. Stuff the deer with all the above ingredients
and squeeze the spinach good to get all the water out. After you have stuffed
deer w/amount it will hold wrap in the bacon holding together w/toothpicks.
Also it is a hassle to fit all above in the deer but it is worth it. This
recipe won the AL state wildlife federation cookoff 3 or 4 years ago and
was published in the Mobile paper. I've used it w/pork tenderloin/chicken
and turkey breast and beef and all are good. Hope every one enjoys. |
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Deer Burgers
~ from R. Moses
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| Ground
venison
Bacon
slices
Worcestershire
sauce
Your
favorite seasonings
Tooth
picks
BBQ
Grill
|
Make
your burger patties . I like to make mine pretty BIG . Wrap with bacon
using 3 toothpicks per burger to hold the bacon . Place on cookie sheet
and douse with Worcestershire sauce and place in fridge over night . Douse
again before putting on grill and add seasonings . Serve with baked potato
and salad. Satisfaction Guaranteed. |
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Grilled Venison
Loin ~ from Michael Doran Jr.
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| Venison
Loin (cut into 3/4 to 1 inch fillets)
1
cup red wine
1
cup Dales seasoning
garlic
powder, red pepper & coarse ground black pepper to taste
|
Combine
wine, Dales, & dry spices in a container suitable to marinate. Add
meat & refrigerate for 4 - 6 hours. Wrap meat in bacon then secure
with toothpicks. Grill to taste over medium heat. This is a great recipie
for foolish people who claim they don't like venison. The marinade removes
any hint of wild flavor. Make sure guest's taste the meat before habitually
drowning it with steak sauce (an insult to the chef in my family). Then
let them go ahead & believe you went to great expense at the local
meat market. |
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Deer Roast
~ from Mike Temes (obtained from Ed Roland
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| Deer
Roast
1
or 2 cans of Cream of Mushroom soup (depending on size of roast)
2 cubes
of beef bouillion
1
or 2 cloves of garlic
Coca
Cola |
Start
preparing on Friday for Sunday Dinner. Cover and soak in water for 24 hours.
Drain water and then cover and soak in Coca Cola (yes that is right) at
least 12 hours. Drain and place in crock pot with one to two cans of Cream
of Mushroom soup ( depending on size of roast) add one or two cloves of
garlic, two cubes of beef bouillion. Slow cook from Sunday AM until done
for Sunday supper. Fantastic with mashed potatoes, green beans, and fresh
home made corn bread. |
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Easy Venison
Casserole ~ from Michael Doran Jr.
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| Ground
venison
rice
basil
thyme
garlic
black
pepper
cabbage
undiluted
tomato soup
|
Fry
venison in cast iron skillet, add dry spices to taste. When meat is done
stir in one cup cooled white rice. Shred cabbage. Cover bottom of casserole
dish with cabbage, add meat/rice mixture and press down firmly. Add another
layer of shredded cabbage then pour undiluted tomato soup on top. Cover
and bake at 350 for one hour or until cabbage is tender. Serve with fresh
green salad and garlic bread. |
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Easy Country
Fried Steak ~ from Michael Doran Jr.
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| 2
lbs Ground venison
25-30
ritz or townhouse craackers
1
egg
1/2
cup milk
chopped
onion
salt
& pepper (fresh ground is best)
|
Crush
crackers to a fine powder. Beat one egg into 1/2 cup milk. Combine ground
meat, chopped onion and season to taste. Form into patties approx. 1/2
inch thick. Dip in milk/egg mixture, coat in cracker crumbs, then fry in
cast iron skillet until done. When served with gravy, biscuits, eggs ,
and a few stories about the one that got away. This makes a great opening
day breakfast after the hunt. |
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Deer Enchiladas
~ from Anonymous
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| 2
venison steaks (per person)
Corn
Tortillas
Mexican
White Cheese
Spicy
Mexican Sauce
Butter |
Chop
steaks into small cubes, place in well buttered pan and allow to brown.
Warm tortillas according to directions on package. Shred cheese, place
ingredients in tortilla. Spread sauce over tortillas. |
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Spicy Skillet
Venison ~ from Leigh Ann
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| 2
lbs ground deer or thinly sliced tenderloin
1
16 oz bottle of Italian salad dressing
1
Box Spanish style Rice-a-Roni
2
cups of fresh tomatoes, diced(or use 1 can whole tomatoes)
1
10 oz can of Rotel |
Marinate
meat in salad dressing. Brown meat. While meat is browning, prepare Rice-a-Roni.
Follow the instructions on the box, but substitute the fresh tomatoes for
canned and add Rotel. When rice is ready to simmer, add meat. Cover and
simmer for about 20-30 minutes. |
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Fried Venison
~ from Charlie Sage
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| Venison
tenderloin (cut in 1 in. pieces)
3
cups milk
3
tablespoons worchestershire sauce
1
egg
bread
crumbs |
Take
milk, egg, and worchestershire sauce and mix in bowl. Put in as much meat
as you like. Let marinade at least 3 hours (best if done overnight). Heat
oil in an iron dutch oven or chicken fryer. Dredge venison in bread crumbs
and let sit for 15 minutes. When oil is to frying temperature drop in venison
pieces. Fry until done. Delicious served with mashed potatoes or fries. |
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Baked Venison
Spaghetti ~ from Leigh Ann
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| 2
pounds ground deer, cooked and drain(or use 2 lbs steak cut in bite size
pieces)
7
oz pkg spaghetti, broken in 2" pieces
1/2
cup onion, chopped
1/2
cup green pepper, chopped
1
can cream of mushroom soup
1
cup chicken broth
Salt
and pepper
1
1/2 cups grated sharp cheddar cheese
1
cup sliced mushrooms |
Preheat
oven to 350'F. Cook the spaghetti as directed and drain. Combine meat,
pepper and onion in a 9x13" dish. Pour soup, broth, 1 cup cheese and cooked
spaghetti in the dish. Add salt and pepper if desired. Mix gently. Add
remaining cheese on top. Cover and cook for 30 minutes until bubbly. |
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Venison Jerky
~ from Don Woodruff
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| 1/2"
thick venison strips
10
oz. barbecue sauce
10
oz. worchstershire sauce
1
oz. louisiana hot sauce
1
cup warm water
5
oz. distilled white vinegar
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Cut
aprox 1 lb of venison steak into 1/2" strips and "jerk" or pull without
tearing the meat. This will help tenderize the meat. Soak the meat for
a minimum of 4 hours in the above mix. You may have to add more mix. Be
sure to have enough mix to cover the meat. After soaking for four hours,
then drain the meat. Put the meat in a dehydrator for aprox 24 hours or
untill the venison has dried. Do not eat it all at once. |
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Venison Stew
~ from Sam Clevenger
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| 2
lbs, venison, ground or chopped
1
large onion
1
can mixed vegetables
1
can black beans
1
cup sliced mushrooms
1/2
cup bbq sauce
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Brown
the onion and the meat. Add the canned goods and the juices. Stir in the
sauce then simmer for 10 to 20 minutes. Serve over rice. |
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