~ from Don Bennett
Large Bottles of Italian Wishbone Dressing
Large Bottles of Lea & Perrin Worchestershire
OZ. Black Pepper
Cayenne Red Pepper
OZ. Lawrey's Seasoning Salt
Pinches of Cumin Optional
~ From Gary Lick
whole deer ham (Hind Qtr)
Pepper (Chopped Up)
Onion (Chopped Up)
bacon (the cheaper and fatter the better) Cut into 3' strips
1/2 Teaspoon Black pepper
- 16 oz Bottle Zesty Italin Dressing
Cup Worcestershire's Sauce
Teaspoon Real Lemon Juice
all this together and pour over the ham.
ABOUT 10 PEOPLE"
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.
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).
the bacon strips into the cut slits to hold the onions and bellpeppers
in the slits.
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.
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.
Back strap ~ from Ron Ray
box of frozen spinach
and montery jack cheese
seasoning such as creole or lawrys, pepper, & garlic
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.
~ from R. Moses
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.
Loin ~ from Michael Doran Jr.
Loin (cut into 3/4 to 1 inch fillets)
cup red wine
cup Dales seasoning
powder, red pepper & coarse ground black pepper to taste
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
~ from Mike Temes (obtained from Ed Roland
or 2 cans of Cream of Mushroom soup (depending on size of roast)
of beef bouillion
or 2 cloves of garlic
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.
Casserole ~ from Michael Doran Jr.
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.
Fried Steak ~ from Michael Doran Jr.
lbs Ground venison
ritz or townhouse craackers
& pepper (fresh ground is best)
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.
~ from Anonymous
venison steaks (per person)
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.
Venison ~ from Leigh Ann
lbs ground deer or thinly sliced tenderloin
16 oz bottle of Italian salad dressing
Box Spanish style Rice-a-Roni
cups of fresh tomatoes, diced(or use 1 can whole tomatoes)
10 oz can of Rotel
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.
~ from Charlie Sage
tenderloin (cut in 1 in. pieces)
tablespoons worchestershire sauce
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.
Spaghetti ~ from Leigh Ann
pounds ground deer, cooked and drain(or use 2 lbs steak cut in bite size
oz pkg spaghetti, broken in 2" pieces
cup onion, chopped
cup green pepper, chopped
can cream of mushroom soup
cup chicken broth
1/2 cups grated sharp cheddar cheese
cup sliced mushrooms
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.
~ from Don Woodruff
thick venison strips
oz. barbecue sauce
oz. worchstershire sauce
oz. louisiana hot sauce
cup warm water
oz. distilled white vinegar
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.
~ from Sam Clevenger
lbs, venison, ground or chopped
can mixed vegetables
can black beans
cup sliced mushrooms
cup bbq sauce
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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