Slice the backstrap in half but not all the way through creating a butterflied style strip.
Fill backstrap with uncooked sausage down the full length of backstrap.
Shake your favorite seasoning all over the inside and outside of backstrap.
Fold the backstrap together sandwhiching the sausage in between. Take strips of bacon and wrap around the outside of backstrap and use toothpicks to pin it together.
Using your favorite wood chips to smoke. Keep your smoker between 160'-180' and slow smoke for 5-6 hour until done.
Stir the antelope, bell pepper, onion, and chives together in a large pot over medium heat until the vegetables are very tender and the antelope has browned, about 10 minutes. Stir in the corn, red potatoes, celery, tomato, beef broth, water, and macaroni. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 30 minutes more. Season to taste with salt, pepper, and garlic powder before serving.
Grind antelope meat and mix with ground beef.
Form into patties, about 6 to a pound.
Make them flat.
Before frying, season to taste.
Serve on split bun with a thin slice of onion, mustard or catsup. Delicious with a vegetable salad.
Cut backstrap into 1/4-inch thick
Mix ready made meat marinade with vinegar, water and salad oil.
Pour this over antelope round steak and let marinate for 4 to 5 hours.
Lift meat from marinade and roll in flour.
Brown slightly in frying pan in cooking oil.
Mix rest of marinade with 1 cup of water and pour over meat.
Bake in a 325\u00b0 oven for 1 hour and 45 minutes.
The larger amount of meat you use, the more marinade you will need.
Preheat an outdoor grill for medium heat.
Season backstrap pieces with liquid smoke and Worcestershire sauce. Sprinkle with garlic powder, onion powder, and pepper. Wrap each piece of meat with a strip of bacon, and place on a metal skewer.
Cook the elk on the preheated grill until the bacon becomes slightly burnt, and the meat has cooked to medium-rare, 15 to 20 minutes.
Marinade.
In a medium bowl combine all the marinade ingredients, place the meat in the marinade, and refrigerate for about 2 hours.
Pour some more olive oil into a heavy-based skillet on medium heat.
Lift the meat from the marinade and dry well with paper towel.
Place the meat in the pan and sear the medallions for about 2-3 minutes per side. Remove from the pan.
Brown Sauce.
In the same heavy-based skillet on medium heat, fry the shallot and garlic for 2 minutes.
Return the medallions to the pan, add the liqueur, and ...
Remove all
silver
skin
from backstrap.
Slice across the grain into 1
inch
thick
steaks.
With
point of butcher knife, pierce holes in both sides of steaks.
Place in shallow pan and pour
Italian dressing over steaks.
Cover and refrigerate 8 hours or
overnight.
Generously
season
with Creole seasoning and black pepper.
Cook over hot coals, turning once until desired doneness.
In dish with
cover,
marinate\tmeat in vinegar and 1/2 cup dry
wine
overnight
in
refrigerator.
Drain thoroughly. Dry with paper towel.
Dredge meat in flour.
In heavy skillet with tight fitting
lid,
melt
bacon
drippings or shortening over medium-high heat.
Brown
meat
on\tall
sides.
Sprinkle with salt and pepper
to taste.\tAdd onion.
Saute until limp. Stir in celery, parsley,
carrots, thyme, 1/2 cup wine and 3/4 cup beef broth.
Cover.
Simmer
over
low heat for 2 hours or ...
Combine all the marinade ingredients in bowl, add lamb and turn to coat each fillet well. Marinade several hours in the fridge.
Heat a little oil on a grill plate or fry pan, add lamb and cook each side until browned and cooked as desired. (mine were quite thick and it was about 4-5 Min's a side to get a nice pink center.).
Remove lamb from heat and allow to rest 5 Min's, slice thickly and serve.
Serve lamb over couscous with a mint yogurt sauce.
Wash the meat in water with a little vinegar added.
Soak if bloody.
Sprinkle on flavored tenderizer salt.
Puncture deeply into roast with fork to let it penetrate. Tenderizer salt should stand an hour before roasting.
Pour over a can of onion soup. Roast until done.
Add pepper and more salt to taste.
In plastic bag or large shallow bowl, combine all ingredients except meat.
Add meat and marinate 6-8 hours.
Prepare barbeque for cooking.
Place steak on rack 6 inches above hot coals.
Grill 10-15 minutes, basting occasionally.
Turn, continue basting, and grill 10-15 minutes longer for medium steak.
Serves 6-8.
My Ma-Ma Fondren said the secret to good venison was to make sure all the \"grissle\" or the white part on the deer meat was cut off!
(This is what gives it that \"gamey\" taste.)
Soak the backstrap in the water and baking soda for 1 to 2 hours.
Rinse with clean water.
Melt butter in large skillet.
Add mushrooms and onion.
Cook until onion is tender, then remove from skillet.
Add meat to skillet and cook until lightly browned.
Reserve 1/3 cup beef broth.
Stir in remaining broth, catsup, garlic and salt.
Cover and simmer 15 minutes.
Blend reserved broth and flour and stir into meat mixture.
Add mushrooms and onion.
Heat to boiling, stirring constantly, for 1 minute.
Reduce heat and add sour cream if you wish.
Spoon mixture over noodles.
Place the venison slices into a shallow bowl and pour in the milk and hot sauce. Stir to coat, then cover and marinate for 1 hour.
Heat the vegetable oil in an electric skillet to 325 degrees F (165 degrees C). In a shallow bowl, whisk together the eggs and milk. In a separate bowl, stir together the flour, salt and pepper.
Dip the venison slices into the flour, then into the egg and milk, then back into the flour. Shake off excess flour. Fry in the hot oil until lightly browned on each side, about 3 minutes. Remove with tongs and drain ...
Arrange bacon on top of backstrap or steaks. Place on rack in shallow roasting pan. Broil 10-15 minutes with small amount of water in pan. Remove fat drippings from pan. Place meat and bacon back in pan. Combine remaining ingredients; pour over roast. Cover with foil. Bake 2 1/2-3 hours, turning after 1 hour. You can double all ingredients except meat and add potatoes and carrots, or you can make gravy from the drippings.
Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.< ...
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to