nd brown sugar. Lay the bacon side by side on the
Line a large baking sheet with 2 sheets of aluminum foil, making sure pan is completely covered.
Arrange bacon strips on the prepared baking sheet, keeping at least 1/2-inch space between strips. Place pan in the cold oven.
Heat oven to 425 degrees F (220 degrees C). Cook bacon for 14 minutes.
Transfer cooked bacon to paper towel-lined plates. Let cool for 5 minutes for bacon to crisp.
Wash and trim asparagus spears.
Cut bacon strips in half crosswise.
Wrap one-half strip bacon around each asparagus spear, leaving tip and end exposed.
Lay on a cookie sheet with sides.
Bake in a preheated 400 degree Fahrenheit oven for 20 to 25 minutes, or until bacon is cooked.
Serve warm or at room temperature.
**Note: You may want to try my Baked Bacon recipe #187790 for 10 minutes, to avoid over cooking asparagus.
ogether the corn, chopped arugula, bacon, and onions. In a separate
oupy soy liquid.
Put Deer Loin in a cooking tray
If you have old deer it is recommended to keep
f course.
---------.
Stuffed Deer Heart.
Ingredients:
1Deer
Heat the oil on medium heat and add the bacon, onions, garlic and bay leaves.
Mix the flour and the 2 pinches of salt and pepper and coat the pieces of liver.
Once the onions have clarified, add the liver and cook on all sides. Remove liver from pan and keep warm.
Add the tomatoes, half the parsley, thyme and sherry and bring to a boil, cooking until sauce thickens. Taste sauce and add salt and pepper to taste.
Put the liver back in for a minute.
Serve on top of hot spaghetti and top with remaining parsley.
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.
Chop 1 lb of raw bacon into small pieces.
add all ingredients and deer meat into bowl along with the chopped up bacon.
cover bowl and let sit in the refrigerator for at least 4 hours to marinate.
After marinating time, take meat out of refrigerator and make into patties.
Should make about 8 patties.
Place patties into glass baking dish and bake until done in oven at 400 degrees.
A better alternative is grill on a barbeque grill until done, or however you like your meat.
b>recipe comes from my Uncle and my brother who are avid Deer
Great recipe for bacon candy! http://www.food.com/recipe/brown-sugar-bacon-candy-326739
ite size bits.
Cut bacon into 3-4 inch pieces
Cook bacon.
Brown deer meat, salt and pepper in grease.
Add crumbled bacon.
Add onion, bell pepper, Veg-All, Worcestershire sauce, hot sauce and celery.
Let cook until done.
Add brown gravy mix and beef stew seasoning after everything else is done.
Add cornstarch or flour if it is not thick enough.
You can use beef bouillon cubes instead of beef stew seasoning.
Makes a large pot. May be cooked in a crock-pot overnight.
Soak deer overnight in cold salty water.
Lay a long strip of foil in an iron skillet and lay 3 strips of bacon on foil. Place roast on bacon. Cut deep slits across roast.
Place a slice of onion in each slit.
Salt and pepper to taste. Wrap foil over roast and cook in a 350\u00b0 oven for 3 hours or until tender.
Cut deer steak or tenderloin into 1-inch strips.
Saute in cooking oil or bacon fat until done.
Prepare rice dish (such as Rice-A-Roni or any type prepared rice dish).
Add deer meat strips.
May be served warm or cold.
Grind venison, bacon, and chicken breasts through a
Take small pieces of deer meat and tenderize until very thin. Remove as much stringy fat as possible. Roll meat to about the size of a meat ball. Wrap with 1/2 slice of bacon, securing with toothpick. Combine other ingredients, any amount you need to cover for marinating. Let set at least overnight or 2 days if you want. Remove from marinade and grill. This can be seasoned if you desire. The seasoned pepper needs to be used sparingly, unless you want spicy taste.
Marinate deer steaks in Italian dressing for 24 hours in refrigerator.
Wrap small pieces of steak in bacon and grill until done.
I like a little garlic salt and black pepper added.
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.)