Your Favorite? Recipe for game!!

[shogan]

I will try that canning idea um gravy idea good

But right now I'm eating?

Yep you guessed it freid loin and gravy with some mashed taters

 

[P. Beyer]

Deer chili is good too, I saw someone mention that earlier.
I'm gonna try stir-fry this week...... I'll let you all know how it turns out!

Another good un' is: Take loin, "butterfly" it, and stuff it with a mixture of cooked wild rice, dried apricots, currants, pecans etc.. (use imagination)

Roll the loin tight again and season to taste, roast in oven till it' done Med to Med rare)

Take the pan juices, and add bout' a cup of port wine and around a half cup of diced onins, let his mixture reduce by half it's volume, add some currant jelly and simmer till warm. Season this sauce to taste, slice the stuffed loin and ENJOY

"It makes no difference whether I got anything; it has to do with how the day was spent"

Fred Bear

 

[ez]

when canning add a couple cubes beef bouillon per quart instead of salt........i'll add a few recipe's after i get my notes out........ez

 

[shogan]

I forgot other household favorites

Meatloaf,
Take 2lbs of deer buger add in 2 or 3 cups of stuffing mix (stove top or that cheap stuff in a bag is fine too) throw in a egg, some plain tomatoe sauce, onion, green pepper, cover top with some ketchup or more tomatoe sauce and cook until you wife tells you it's done.

Also good is deer barbecue

cube deer, put in crock pot, throw in your favorite homemade sauce or go down to your favorite barbecue place and get some, throw it in there and cook for about 4-5 hours or more if you desire, Now if you like your shreded throw in blender for quick sec or two and put on sandwhich.

 

[ruffed grouse]

well you all have all these great recipes now tell us how to get the deer meat

 

[shogan]

walk into woods sit still some place with lots of view and open shooting until one walks in front of you shoot it, gut it take it home quarter it take meat off bones take to butcher have them grind it up into burger rap in frezzer paper SEND ME THE LOINS FOR ALL THIS GOOD ADVISE

Where are you located in KY?

 

[ez]

venison soup
6 cups water 1 cup celery, chopped
1 teaspoon salt 1 medium onion, chopped
1 8 ounce can tomatoe sauce 1 medium bell pepper,chopped
1 6 ounce can tomatoe paste 1 large potatoe,chopped
1 cup carrots, grated 2 lbs. veison, cubed
2 cloves garlic, minced


marinate venison in a mixture of water and vinegar in a 3 to 1
ratio for 4 hour prior to cooking. drain and cook in a
saucepan with six cups of salted water until tender. add
tomatoe sauce and tomatoe paste; stir well. add vegetables
and season to taste. cook until done. serves 4.

........................ez

 

[Pooge]

To me there is nothing better than firing up the barrel smoker around 6:00 AM and putting a large roast or quarter until 6:00 PM, mopping every hour with a mixture of cider vinegar, worchestershire sauce, brown sugar, paprika, and some black pepper.

2 Cups Cider Vineger
1 Cup Worchestershire
4 TBS Brown Sugar
2 TBS Paprika
1 TBS Black Pepper

Top it off with your favorite (preferrably homemade) barbeque sauce..

Mmmmmm...

 

[Pooge]

Another good addition to the any meatloaf recipe with venison is to add 1 can of whole cranberry sauce. (not the jelly kind)... This really gives a lightly sweet taste but not overpowering. Had this at a buckskinners rendezvous in Mizzouri one time.

 

[Flintlock54]

Hey gang, I posted a request to have a Food prep and recipies thread added to the forum. If this is something that you would be in favor of go to the Site Suggestions thread and let chad know how you feel.

 

[kybuck]

has anyone ever tried putting a roast in a crock pot then filling it w/bar-b que sauce? does this work? if so what bbq sauce is best?

 

[Pooge]

KyBuck,
I would put the roast in the pan with some water, an onion, 1 whole apple (both quartered), and some salt and pepper. Let it cook until tender and strain the juice to remove film and fat. Remove the onion and apple (discard) and place the roast and juice back in the crock pot. At that point, dice up another onion and some fresh garlic and toss it in. Then you can add your favorite sauce and leave the lid cracked so it can cook down. I like to make my own sauces when time permits but in a pinch, use whatever. The taste of the venison Au Jous is what makes the sauce anyway

 

[P. Beyer]

[] Top: With Thangsgiving almost here, I'm sure there are some great family recipes for venison etc to share.......

This topic was almost on page (3) already,... What a busy place[]

"It makes no difference whether I got anything; it has to do with how the day was spent"

Fred Bear

 

[shogan]

Almost forgot Deer hungarian goolosh.

I make my reciepe up as I go basically it's deer stew with a gravy and homemade drop dumplins.

 

[ez]

VENISON SAUSAGE -
6 lbs venison, deboned
6 lbs pork sausage
1 clove garlic
2 teaspoons salt
2 teaspoons pepper ( more if you like it HOT )
grind venison in a sausage grinder. mix with pork and seasonongs. grind again. make indiviual patties. wrp and freeze until ready to throw in the pan to fry up. makes about 18-24 servings.............great on the grill.................ez