Tenderize meat by berating with back of a butcher knife or use a meat tenderizer.
Dip meat in flour, salt and pepper.
Melt Crisco in skillet.
Let get hot on medium heat.
Put meat in skillet; cook until golden brown.
Cook slow or the meat may be tough.
You can soak the deer meat overnight in refrigerator in saltwater to take away some of the strong taste; rinse well.
Cut enough deer meat into small cubes to fill half of a crock-pot.
Add garlic, Worcestershire sauce, onion, garlic salt, Creole salt, pepper and regular salt to taste.
Add green onions, potatoes and carrots to 3/4 full.
Cook overnight in slow cooker.
After cutting deer meat into cubes, pack into quart jar, sprinkling salt and pepper throughout.
Add 1 or 2 garlic cloves to each quart.
Remember to leave 1 inch headspace before sealing. After sealing place quart jars in cold water bath.
Start timing after water boils.
Cook for 4 hours.
After time is up, remove jars from water and allow to cool in a draft-free area.
Do not re-tighten bands! This makes a quick dinner idea.
The meat cooks in its own juice.
Soak deer meat overnight in ice cold salt water.
Cut deep meat, cross grain, into 3/4 ounce pieces.
Put flour, seasoned salt and pepper into container together; stir or shake until well blended.
Mix milk and lemon juice together; pour over deer and stir until all pieces of meat are well moistened, then drain off excess liquid.
Stir or shake meat in flour mixture until all pieces of meat are well covered in flour.
Drop pieces of meat into deep cooking oil at 325\u00b0 to 350\u00b0.
Cook 3 to 4 minutes.
Brown deer meat in a large skillet.
Add mixed vegetables. In a bowl, make a gravy by adding the milk and flour together. Mix in bouillon cubes, salt and pepper.
(May need more or less milk and flour, depending on thickness.) Pour gravy over the browned meat and vegetables.
Heat until thickens.
Pour into a 10-inch pie crust.
Cover with pie crust top and bake at 375\u00b0 until crust is golden brown, about 30 minutes.
Mix the brown sugar with the deer meat.
Let set about 20 minutes.
Add salt, pepper, soy sauce and the sesame oil.
Mix well.
Add the onions and garlic.
Let marinate in refrigerator for at least 1 hour (can be kept for 3 or 4 days in refrigerator). Stir-fry in hot pan until meat is done.
Serve over rice.
Mix together all ingredients except for meat.
Combine mixture and meat in a bowl.
Cover and soak overnight.
Run toothpicks through meat and hang on rack in oven.
Bake at 150\u00b0 for about 8 hours.
cup water on high in crock-pot before starting. Add
Chunk deer meat up.
Put in cans.
Add 1/2 tsp salt to a pint. Process in canner 15 pound pressure for 45 minutes.
Roll deer meat in flour and egg batter.
Heat cooking oil. Drop in meat cubes, one at a time, turning until brown, about 5 minutes.
Stir in onion and bell peppers.
When tender, remove and serve with milk gravy and biscuits.
Brown meat and onion in heavy skillet; drain off all excess fat.
Add the rest of the ingredients.
Stir and cook over low heat for 2 to 3 hours, stirring occasionally.
The honey and garlic take away the wild taste of the deer meat.
Put deer meat in the bottom of a roaster.
Layer vegetables and pepperoni over the meat, then pour barbecue sauce over and bake at 350\u00b0 until done.
Marinate meat overnight in equal parts vinegar and water. Drain and wash meat; cut into small pieces.
Salt and pepper meat; roll in flour.
Brown in skillet.
Place meat in cooker.
Steam until done (1 1/2 hours).
Add vegetables and seasoning.
Serves 6 to 8.
Put meat strips in skillet with a little cooking oil and stir until almost done.
Add pepper, onion and garlic and stir occasionally until pepper and onion is sauteed.
Add remaining ingredients and simmer until well seasoned.
Serve over rice or alone.
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.
uart Dutch oven over medium heat in oil, cook deer meat, a few pieces
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.
Mix first 10 ingredients to make a marinade.
Soak meat, refrigerated, in the marinade overnight up to 24 hours.
Drain well.
Coat with coarse ground black pepper.
Line the bottom of the oven with foil.
Spear meat with toothpicks and hang from the oven rack.
Set oven at 150\u00b0.
Keep oven door ajar to help the meat dry.
(This can also be done in my dehydrator.)
Soak deer meat 2 to 4 hours in ice cold salt water.
Preheat oven to 225\u00b0.
Place meat in small roasting pan with a good tight fitting lid.
Pour 1/3 to 1/2 package of onion soup dip mix onto the meat.
Add 1/4 cup water.
Seal foil on roaster pan.
Place lid over foil to insure holding steam in.
Allow to bake 3 to 4 hours.
Slice and serve.
Shake deer roast in dry flour. Fry until brown.
Leave oil in pan that you cooked roast in. Cut up onion, potatoes and carrots. Add to roast. Salt and shake black pepper over vegetables. Add water until it completely covers vegetables.
Cook in oven with pan covered 1 hour and 30 minutes. Take out of oven. stir. Add about 1 cup water.
Cook about 30 to 45 minutes or until deer starts separating.
To add flavor, add 1 pack mushroom gravy mix.