We own a
permanent deer camp with log cabin consisting of sleeping quarters,\tfireplace,
cooking
facilities
(both inside and outside of cabin).
Each year we invite 200 friends and neighbors to our camp for a
cookout
the night before the deer season opens.
We have a
very
large
outdoor
charcoal grill with covered shed for barbecuing.
We
cook 80 pounds of boneless pork butts in an old
time\tcast-iron wash pot heated by a LP gas burner.
f you are in the deer camp and
you
do
This recipe will feed 15 people.
Use 2 pounds of stew meat. Brown in frying pan and put in 3 gallon cooker.
Add water and bring to boil; boil until tender.
Cut up and add onions, carrots and potatoes.
Add tomatoes.
Add salt, black pepper and Tabasco sauce to taste.
Cover with water and bring to boil. Cut heat to simmer and cook until vegetables are tender.
Serve with crackers or bread and deer camp coffee or other drinks.
I guarantee hunters will like this recipe.
This recipe will feed 15 hungry deer hunters.
Mix deer burger, beef burger, soup mixes and water by hand until thoroughly combined.
Shape into very thin patties.
Top half of patties with 1/2 slice of bacon.
Cover this with remainder of patties and seal edges.
Grill over hot coals or gas grill until done.
Serve on warm buns with mustard and sliced onion.
While burgers are cooking, sprinkle meat with Worcestershire sauce.
f course.
---------.
Stuffed Deer Heart.
Ingredients:
1Deer
his is one of the best Downing recipes for a good wild
I prefer ribeye or T-bone steak for charcoaling.
Cook one large steak per person.
Rub
garlic salt on steak and then spread sauce on steak and let set for about 1 hour.
Sear both sides over hot charcoal fire, then cook for about 15 minutes.
Serve medium-rare for best taste.
Serve with baked potato and salad.
ound that this recipe tastes best with one of the following
Mix meal, milk, eggs, corn, soda, salt and oil.
Pour 1/2 of mixture in 9 x 13-inch casserole dish (or greased iron skillet). Sprinkle with cheese; put meat over cheese and sprinkle onion and peppers.
Pour remaining batter over top.
Bake at 350\u00b0 for 50 minutes.
Yummy, yum yum!!!
Flour deer after salting and
peppering.<
Pound
steak for tenderness.
Dredge
with
flour.
Add salt and pepper to taste.
Fry in
hot cooking oil until done. Make gravy with a roux made
from
flour and grease drippings. Add water and pour over the steak
and\tsimmer\tuntil steak is tender. Biscuits would be good for sopping with this recipe.
nd Sweet Potatoes are the Best vegetables to use that I
Deer ham slices best when thawed only until ice frozen in middle of meat.
Mix all marinade ingredients together in a bowl separate from meat.
Add more of less of any ingredients to your taste.
Add cayenne lightly.
Pour over sliced deer and marinate in refrigerator for 12 hours.
Stir 2 or 3 times while marinading. Place meat in dehydrator or in oven at 150\u00b0 for 12 hours or until dried out.
Mix two parts Wicker's with one part dressing. Place deer in a Ziploc bag and cover with marinade. Remove excess air from bag and seal. Allow meat to marinate in refrigerator 6 to 8 hours, flipping bag over half way through time. Remove meat from marinade and wrap bacon around meat. Secure with toothpicks. Cook on smoker according to smoker's directions. This tastes best if not overcooked. Remove at 130\u00b0 to 140\u00b0 for medium rare. (I use a digital meat thermometer.)
Slice deer in thin strips and marinate 24 hours covered in refrigerator.
Take out; pat dry with paper towels.
Place on rack in dehydrator and dry until all the moisture is gone.
Mix all ingredients together in an airtight container.
Let stand in refrigerator overnight.
Marinate meat at least 4 hours. (Best if marinated overnight.)
Cook in dehydrator.
In a large cast-iron frying pan, heat grease to hot.
Put steaks in; turn once.
Cover and reduce heat to low.
Fry very slow for 35 or 40 minutes or until tender.
Best served between 3 and 4 A.M. with gravy made with leftover grease and hot biscuits.
Makes 4 to 6 servings.
f fat content to the deer that it will still preserve
Coat roast with flour.
Heat shortening and brown roast on all sides.
Place roast in Dutch oven or electric slow cooker. Sprinkle flour in hot shortening and stir.
Brown for 2 minutes. Add water to thin gravy.
Pour over roast.
Douse roast with onion soup mix.
Cover tightly and simmer or bake at low heat (250\u00b0) until tender, about 1 1/2 hours per pound of roast.
Roast cooks best at low temperature.