Put hind quarter in foil. Sprinkle with spices; pour Italian dressing over it. Cover with foil. Refrigerate 1 to 2 hours. Open foil and put on smoker using oak or Mesquite wood. (To expedite cooking time, place in 300\u00b0 to 350\u00b0 oven covered for 2 to 3 hours.)
Step 1:
Debone hind quarter.
Weigh and calculate amount of quick cure to be used.
Place Quick Cure, pepper, spices and garlic in bowl and mix well.
Bone out the hind quarter of a small deer.
Marinate the meat in Italian dressing for 8 to 24 hours.
Remove from marinade, roll up and tie with a clean string, making sure to make a secure, tight rolled roast.
Place meat on rotisserie over low heat on a gas grill.
Cook for 4 to 6 hours.
Check frequently to see that the roast remains tied.
Clean all fat from meat.
Poke holes in meat.
Place meat in a roasting pan; cover with your favorite oil based salad dressing (Italian, red wine and vinegar, Caesar, etc.).
Slice 2 large onions and add to pan.
Marinate for 2 to 12 hours.
Preheat oven to 300\u00b0; cook meat (covered) at 275\u00b0 for 1 1/2 to 2 hours or until meat is pulling from the bone.
Do not overcook.
Drippings make good stock for gravy.
Just add flour and water, mixed.
Will feed 12 to 15 people.
Season the meat.
Place hind quarter in deep baking dish. Add vegetables.
Combine soup and water and pour over roast. Cover.
Baste every 20 minutes.
Roast at 350\u00b0 for 1 hour, then uncover and roast another 25 minutes.
f course.
---------.
Stuffed Deer Heart.
Ingredients:
1Deer
Cut deer sausage roll in thick pieces and then quarter the pieces.
Place in crock-pot.
Mix the rest of ingredients and pour over deer meat.
Cook on low for 6 to 8 hours.
This is a favorite for gathering of family and friends.
ne of the best Downing recipes for a good wild game
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.
Flour deer after salting and
peppering.<
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.
y brother who are avid Deer Hunters and they eat what
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.
Mix all ingredients together (to your own taste) except deer. Slice deer into thin strips.
Pour mixture over deer to cover. Salt and pepper, if desired.
Refrigerate 48 hours.
Place deer on oven pan.
Bake at 100\u00b0 for 8 hours.
Remember that 2 pounds of meat makes 1/2 pound of jerky.
Put deer ham in roasting pan, salt and pepper.
Put potatoes (unpeeled), carrots and onions all around the ham and on top.
Pour barbecue sauce over the deer ham.
Fill with water until it covers the deer ham.
Cover with tinfoil.
Bake at 450\u00b0 for 4 hours.
Add water as needed during cooking process.
Cut deer meat into small chunks.
Put deer meat and water into pressure cooker and cook for 30 minutes.
Wash potatoes and carrots and cut into chunks.
Add to deer meat.
Cut onion into small pieces and add to mixture.
Add tomato sauce and mixed vegetables to cooker.
Add salt, pepper and garlic salt to season. Pressure cook for another 30 minutes.
Serves 4 to 6.
Place the deer meat in a large container.
Mix all ingredients well, except deer meat.
Pour over meat; mix well.
Marinate overnight; stir once or twice.
Place meat on toothpicks.
Hang on racks in oven.
Put foil on bottom rack and bend up in back.
Bake at 200\u00b0 for 5 hours.