Combine cucumber, onion and canning salt; let stand 1 hour and drain. Add remaining ingredients. Boil 15 minutes and put in can. Seal.
f course.
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Stuffed Deer Heart.
Ingredients:
1Deer
b>recipe comes from my Uncle and my brother who are avid Deer
This recipe will feed 15 hungry deer hunters.
If you have old deer it is recommended to keep
oup will thicken during the canning process. At this point, I
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.
erries.).
Make sure your canning equipment is scrupulously clean, and
Chop cabbage very fine. Chop green tomatoes and hot pepper; mix together with cabbage. Pack in a crock jar (stone jar) tightly. Use 5 cups per layer. Sprinkle about 1 tablespoon of canning salt over the first layer. Then add another layer of cabbage mix and canning salt. Pack tightly and continue until the crock jar is full. Place a plate on top of packed cabbage mix. Then place a flint rock on top of the plate and cover with a cloth or a tight cover. Let it \"work\" for 9 days.
ender and juicy.
This recipe may be cooked in the
br>This is an old recipe, handed down in the family
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.
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.
combine the achiote paste, chiles, canning sauce, oil and 3/4
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.
Combine zucchini, onions, green and red peppers and salt in large cooker; mix well and let stand overnight. Drain and rinse good with cold water. Add remaining ingredients and boil 20 to 30 minutes. Ladle into hot jars and adjust lids. Process in boiling water bath 15 minutes. Makes 6 pints.
In a large non reactive saucepot combine all ingredients.
Bring to a boil then reduce to a simmer-stir well.
Simmer for 10 minutes.
Pack hot relish into hot sterile jars.
Leave 1/4 inch headspace.
Remove air bubbles.
Wipe rims and adjust two piece caps.
Process 15 minutes in a boiling water bath at altitudes up to 1000 feet.
If your elevation is higher than 1000 feet consult the altitude chart posted in the Canning Forum.