Remove all
silver
skin
from backstrap.
Slice across the grain into 1
inch
thick
steaks.
With
point of butcher knife, pierce holes in both sides of steaks.
Place in shallow pan and pour
Italian dressing over steaks.
Cover and refrigerate 8 hours or
overnight.
Generously
season
with Creole seasoning and black pepper.
Cook over hot coals, turning once until desired doneness.
Cut backstrap into 1/4-inch thick
Cut deer steak or tenderloin into 1-inch strips.
Saute in cooking oil or bacon fat until done.
Prepare rice dish (such as Rice-A-Roni or any type prepared rice dish).
Add deer meat strips.
May be served warm or cold.
Add onion, jalapeno peppers,
pinto beans, deer meat or hamburger,\t tomato
sauce,
chili
powder,
lemon
juice, Worcestershire, salt and pepper.
Add
enough
water to cover, about 4 inches in crock-pot.
Cook on high, 4 to 5 hours.
f course.
---------.
Stuffed Deer Heart.
Ingredients:
1Deer
Mix together eggs and milk.
Dip steaks into eggs and mixture and dredge in flour.
Heat oil and fry steaks over medium heat for 10 to 12 minutes.
If you have old deer it is recommended to keep
Slice the backstrap in half but not all the way through creating a butterflied style strip.
Fill backstrap with uncooked sausage down the full length of backstrap.
Shake your favorite seasoning all over the inside and outside of backstrap.
Fold the backstrap together sandwhiching the sausage in between. Take strips of bacon and wrap around the outside of backstrap and use toothpicks to pin it together.
Using your favorite wood chips to smoke. Keep your smoker between 160'-180' and slow smoke for 5-6 hour until done.
b>recipe comes from my Uncle and my brother who are avid Deer
This recipe will feed 15 hungry deer hunters.
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.
Preheat an outdoor grill for medium heat.
Season backstrap pieces with liquid smoke and Worcestershire sauce. Sprinkle with garlic powder, onion powder, and pepper. Wrap each piece of meat with a strip of bacon, and place on a metal skewer.
Cook the elk on the preheated grill until the bacon becomes slightly burnt, and the meat has cooked to medium-rare, 15 to 20 minutes.
br>You can quadruple this recipe and make as many as
Coat roast with flour.
Heat shortening and brown roast on all sides.
Place roast in Dutch oven or electric slow cooker. Sprinkle flour in hot shortening and stir.
Brown for 2 minutes. Add water to thin gravy.
Pour over roast.
Douse roast with onion soup mix.
Cover tightly and simmer or bake at low heat (250\u00b0) until tender, about 1 1/2 hours per pound of roast.
Roast cooks best at low temperature.
ender and juicy.
This recipe may be cooked in the
ou are cutting up your deer, cut into small 1-inch
br>This is an old recipe, handed down in the family
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.
Trim chops.
Combine dressing and 7-Up soda for marinade. Place marinade in flat glass baking dish.
Turn meat in sauce and put in refrigerator for 1 hour, covered.
Turn meat to other side and let sit in refrigerator for another hour.
Place chops, undrained, on grill and cook to medium rare.