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
nd Sweet Potatoes are the Best vegetables to use that I
Flour deer after salting and
peppering.<
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.
onger cooking time gives the best results.
In a deep
Spray pizza pan with non-stick spray.
Pizza pans with small holes work best for this recipe.
Spread out crust on pan, top with sauce, cheese and your favorite pizza toppings.
When coals are hot, place pizza to outer edge. Keep vents (if you have them) half open.
Cooking time may vary, usually 12-18 minutes (unless using prebaked crust). You may have to experiment with what times and temperatures work best on your own grill.
Done when cheese is melted and crust is brown.
This recipe will feed 15 hungry deer hunters.
If you have old deer it is recommended to keep
This recipe takes approximately 12 1/2
Mix together for 200 pounds of sausage.
A favorite recipe at the LBJ Ranch is for Deer Meat Sausage.
The finished product is recommended for late Sunday morning breakfast with scrambled eggs, hominy grits, hot biscuits and boiling hot coffee.
Or, it can be served for a late afternoon snack in hot biscuits.
ith a little whipped cream (recipe follows) or cinnamon on top
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.
Stirring occasionally, cook slowly for 1 hour.
Brown 2 pounds of chuck (ground) or deer (ground) meat.
Add to mixture.
Then add:
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
Boil chicken and deer roast separately until the meat comes easily off the bone.
Drain and pull off in pieces.
Mix the deer and chicken.
Add butter and sauce.
Bake at 325\u00b0 for 45 minutes.
Put oil in pan on high heat.
Flour tenderized deer and brown fast on both sides. Put in casserole dish.