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.
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.
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.)
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.
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.
Clean venison well.
Trim and discard all membrane.
Cube venison and salt and pepper well.
Quick fry in oil using 5-quart pot.
Add potatoes, carrots and onions.
Cover all with water. Simmer for 2 hours or until venison is fork-tender.
Enjoy!
Trim venison of all fat.
Cut into 3-inch cubes.
In a large kettle, heat olive oil and add meat.
Brown on all sides.
Add garlic and shallots.
Mix well until light brown.
Add wine and simmer uncovered until wine is reduced by half, about 20 minutes at medium heat.
Add beef stock and Worcestershire sauce with whole mushrooms.
Mix and cover.
Simmer 2 to 2 1/2 hours or until fork-tender.
Remove from heat.
Place in serving bowl and serve with Hunter Sauce on the side.
Nice served with roasted potatoes.
rozen (thawed) venison for this recipe.
If using frozen venison, let it
Marinate meat 12 hours in Coke, pour off.
Place bacon in roaster.
Add meat, onions and other ingredients.
Cook 2 to 3 hours in 350\u00b0 oven.
Thaw meat if it is still slightly frozen.
Place in a large stainless steel bowl.
Sprinkle with salt.
Let set for 30 minutes.
Drain.
DO NOT SQUEEZE.
Clean onion, ginger and garlic.
Garlic should\"slip\" right out of it's skin if soaked long enough.
Process in food processor until thoroughly minced.
Sprinkle sugar on drained meat.
Mix with your hands until sugar is melted.
Gradually stir in onion/garlic/ginger mixture.
Mix in until disbursed throughout meat.
Pour soy sauce, sesame oil, and rice wine over ...
ot, put in about a quarter-stick of butter and let
Salt, pepper and place tenderizer on a whole hindquarter (this will work as well with roast, neck, etc.).
Make a paste with hot water and onion soup mix.
Paint it over the quarter.
Sprinkle Worcestershire sauce over the entire quarter.
Place 1 cup of water in a large pan that can be covered.
Place quarter in pan and cover.
Place in 250\u00b0 oven for approximately 12 hours.
Cut in bite-size pieces and serve with barbecue sauce.
br>Brush wing sauce over venison rack, and dust with dry
ntil evenly blended. Press the venison cubes into the bread crumb
heavy-duty plastic bag. Cut venison into 2-inch chunks and
se with game.
This recipe can be doubled.
It
Mix meats together.
In a seperate container mix dry ingredients thoroughly.
Combine meat and spices, mix thoroughly.
Add water.
Can be used right away, but for best results, put it into an air tight container and set in refrigerator for 24 hours.
Can be stuffed into Medium Casings or used in bulk form depending on your recipe.
Cut venison into 1-inch cubes.
Dredge venison in flour and salt.
Melt bacon fat in a soup kettle and brown venison pieces in fat.
Add sugar, onions and cider.
Cover kettle and simmer for 2 hours.
Add water if kettle begins to steam away liquid.
Add stock and vegetables and cook over medium heat 25 minutes until vegetables are tender.
You can mix a paste of flour and water and stir into broth if you need to do this to thicken.
Trim excess fat from venison.
In large bowl, mix beer, garlic,
salt, pepper, onions and
bay
leaves.
Add
venison. Marinate in refrigerator for 12 to 14 hours, turning occasionally. Remove venison and onions\tfrom
marinade\tand place in crock-pot.\tPour 1 cup barbecue sauce over venison.
Cover and cook on low setting for 7 to 10 hours.
Makes 6 servings.