GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
nd season with salt and pepper. Cover the pan with foil
oil, rosemary, and salt and pepper, covered in plastic for at
If you have old deer it is recommended to keep
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.
Stirring occasionally, cook slowly for 1 hour.
Brown 2 pounds of chuck (ground) or deer (ground) meat.
Add to mixture.
Then add:
This recipe will feed 15 hungry deer hunters.
This recipe will feed 15 people.
Use 2 pounds of stew meat. Brown in frying pan and put in 3 gallon cooker.
Add water and bring to boil; boil until tender.
Cut up and add onions, carrots and potatoes.
Add tomatoes.
Add salt, black pepper and Tabasco sauce to taste.
Cover with water and bring to boil. Cut heat to simmer and cook until vegetables are tender.
Serve with crackers or bread and deer camp coffee or other drinks.
I guarantee hunters will like this recipe.
hin gravy.
Salt and pepper
to
taste.
This recipe is for 11 pounds of deer meat.
Mix ingredients and soak strips of meat for 8 hours.
Dry to your taste.
Do not prepare any part of this recipe in aluminum vessels -- it will ruin them!
Mix all ingredients in a large cooking pot and bring to a boil. Reduce the heat, cover and allow it to simmer for about 30 minutes.
I store mine in gallon jugs in the refrigerator.
For the PODC Bloody Mary: 1 1/2 oz. vodka; 1 1/2 oz. tomato juice; dash of fresh lemon juice, and; 1/2 teaspoons PODC barbecue sauce. Shake well with crushed ice and serve on the rocks with a celery stick.
Combine flour, salt and pepper.
Coat meat with mixture. Brown on both sides in shortening in large skillet.
When meat is well browned, add water.
Cover and simmer for 20 minutes until tender.
Remove chops to heated platter.
Prepare milk gravy. Serve gravy with chops.
f meat with the salt, pepper, garlic powder and MSG.
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.
b>recipe comes from my Uncle and my brother who are avid Deer
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.
Put oil in pan on high heat.
Flour tenderized deer and brown fast on both sides. Put in casserole dish.
Take your round deer steak and cut into strips.
Add your 1/2 cup of Dale's steak seasoning and the Montreal steak seasoning (sprinkle to your liking).
Let marinate for at least 2 hours. Then melt your butter or margarine and simmer strips with bell pepper and onion for about 1 hour.
(Cover your skillet.)
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.