f course.
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Stuffed Deer Heart.
Ingredients:
1Deer
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.
ne of the best Downing recipes for a good wild game
Boil chicken and deer roast separately until the meat comes easily off the bone.
Drain and pull off in pieces.
Mix the deer and chicken.
Add butter and sauce.
Bake at 325\u00b0 for 45 minutes.
Put oil in pan on high heat.
Flour tenderized deer and brown fast on both sides. Put in casserole dish.
Dissolve bouillon cubes in hot water.
Set aside.
Season meat to taste.
Lightly cover with flour.
Melt butter in a large skillet.
Add deer until light brown.
Add onions, bouillon and soup; simmer until meat is tender, about 1 1/2 hours.
Add sour cream and heat for about 20 minutes.
Serve over noodles or rice.
In a large pitcher, pour bouillon through a sieve to avoid any fat globules (or use fat free bouillon). Combine all the ingredients except the vodka and jerky. You may want to add the Red Pepper Sauce 1 Tbsp at a time to adjust heat. Place ice into high-ball glasses, add mixer and vodka, serve with a garnish of beef jerky or Slim Jim's (cut length to fit above glass for use as a swizzle stick). You can substitute jerky with a celery stalk (less expensive). Keep a bottle of Tabasco nearby to add more kick as needed. Shout \"YeeHaw\" and enjoy.
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.)
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.
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.
*Regular stick margarine will not blend well with sauce.
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.
Melt together butter, peanut butter and chocolate chips.
Pour over a box of Crispix snack mix; mix well.
Put confectioners sugar in large plastic bag.
Add Crispix mix; shake until coated.
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.
Preheat oven to 375 degrees F (190 degrees C). Lightly spray a glass baking dish with non-stick cooking spray.
Place shredded cheese, softened cream cheese, garlic cloves, and beer in a food processor. Process until combined and smooth. Add cornstarch and a dash of paprika; process a little more to combine. Spread mixture in prepared baking dish.
Bake in preheated oven until bubbling, about 35 minutes. Serve with Snack Factory(R) Pretzel Crisps(R).
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.