his is one of the best Downing recipes for a good wild
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.
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Stuffed Deer Heart.
Ingredients:
1Deer
Flour deer after salting and
peppering.<
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.
o combine.(Hands on works best).
8:Add tamale mix
ou are cutting up your deer, cut into small 1-inch
Mix flour, mustard and some salt and pepper.
Roll deer in mixture.
Brown half of deer in large skillet.
Put in crock-pot. Put part of onions over deer.
Brown remaining deer.
Add to pot. Cover with remaining onions.
Mix soup and broth together.
Add Worcestershire sauce to soup.
Pour over deer.
Cook 10 to 12 hours on low.
Rub
deer
well with soda.
Rinse well with cold water. Place in\ta deep roasting pan.
Mix together first 9 ingredients.
Pour over
deer;
cover\tand
bake 45 minutes at 375\u00b0. Uncover
and put
bacon\ton deer and cook 60 minutes at 350\u00b0, basting
several times.
Take
out
bay
leaves
and skim off grease.
Cut
up vegetables and place around deer.
Add cornstarch to the sauce and cook 45 more minutes or until done.
Cook deer roast.
Cook first 11 ingredients (except deer roast) until thickens, stirring constantly.
Add lemon juice, orange juice and capers.
Serve over thin sliced deer.
Cook deer burger, onion, basil, salt and pepper together until deer is done and lost its color.
Meanwhile, parboil potatoes until just tender.
Put deer burger in a deep 7 1/2 x 7 1/2-inch casserole and stir in potatoes and tomatoes (if canned tomatoes are used, do not drain).
Bake, uncovered, in a 350 degree oven for 30 minutes.
Top with cheese and bake 15 minutes longer.
ervings.
Farm Journal's Best Ever Recipes.
Pressure cook frozen deer for 30 minutes.
Remove deer roast from cooker and drain cooker.
Slice onions, potatoes and carrots with bell pepper.
Add cream of celery soup and water to the sliced deer roast in the cooker.
Pressure cook another 30 minutes.
Salt and pepper to taste.