f course.
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Stuffed Deer Heart.
Ingredients:
1Deer
ne of the best Downing recipes for a good wild game
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.
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.
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.
y brother who are avid Deer Hunters and they eat what
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.
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.
Mix all ingredients together (to your own taste) except deer. Slice deer into thin strips.
Pour mixture over deer to cover. Salt and pepper, if desired.
Refrigerate 48 hours.
Place deer on oven pan.
Bake at 100\u00b0 for 8 hours.
Remember that 2 pounds of meat makes 1/2 pound of jerky.
Put deer ham in roasting pan, salt and pepper.
Put potatoes (unpeeled), carrots and onions all around the ham and on top.
Pour barbecue sauce over the deer ham.
Fill with water until it covers the deer ham.
Cover with tinfoil.
Bake at 450\u00b0 for 4 hours.
Add water as needed during cooking process.
Cut deer meat into small chunks.
Put deer meat and water into pressure cooker and cook for 30 minutes.
Wash potatoes and carrots and cut into chunks.
Add to deer meat.
Cut onion into small pieces and add to mixture.
Add tomato sauce and mixed vegetables to cooker.
Add salt, pepper and garlic salt to season. Pressure cook for another 30 minutes.
Serves 4 to 6.
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.
Soak deer in salt water, then marinate in enough buttermilk to cover, plus 2 eggs.
Soak overnight, if possible.
Combine remaining ingredients, dip deer fingers in batter and fry quick in oil.
Drain and serve.
Delicious served with brown rice.
Brown ground deer (or beef).
Saute onion, green pepper and celery and add to deer in Dutch oven.
Add remaining ingredients. Cook for 2 hours on low heat.
Serve over macaroni noodles.
Put uncooked deer in a pan.
Add Italian seasoning to deer steak and leave overnight.
Roll deer in flour.
Fry until brown. Put in pan, then pour cream of mushroom soup over steak.
Put in oven at 450\u00b0 and bake for 45 minutes.
Take out and serve.
Deer ham slices best when thawed only until ice frozen in middle of meat.
Mix all marinade ingredients together in a bowl separate from meat.
Add more of less of any ingredients to your taste.
Add cayenne lightly.
Pour over sliced deer and marinate in refrigerator for 12 hours.
Stir 2 or 3 times while marinading. Place meat in dehydrator or in oven at 150\u00b0 for 12 hours or until dried out.
Cook the deer meat and carrots for about 1 to 1 1/2 hours in enough water to cover well.
Add rest of ingredients and cover with water.
Add salt and pepper to taste.
Cook in open kettle and add water, depending on the thickness you prefer.
Put deer meat in a bowl and