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Old 03-20-2010, 08:40 AM   #51
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Default Really easy squirrel on the grill

Ok take the squirrel and let it soak in milk for an hour.
Rinse squirrel off and place squirrel in large bowl
Pour french dressing into bowl...(Enough to soak with)
Pour Chopped garlic into bowl..(As much as or as little as you want)
Rub dressing and garlic into squirrel until squirrel is completly covered.
Place squirrel and some of the extra dressing and garlic into ziplockbag...(dont place to much in, only pour a cup or less)
Place bag in fridge overnight, and cook on the grill for lunch or dinner the next day!...ok now im hungry!

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Old 04-13-2010, 12:19 AM   #52
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Default EZ has a place

Cut a deer backstrap into two pieces (for easier grilling), trim the silver skin (stringy) off and marinade in cheap Italian salad dressing overnight. Grill on medium hot to hot grill till the center is about 130 degrees at the thickest part. It's important to let the meat rest after cooking for 15 minutes so you don't lose lot's o juices when sliced. Slice in about 1.5" wide slices on the diagonal. Those that don't like rare will be happy with the thinner part of the backstrap but they should try the rare...yum!

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Old 04-13-2010, 02:08 AM   #53
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Fire roast 6 Jalapeño chillies, whole
Fire roast 1 green bell pepper, whole
Dice chillies to almost a mince, remove seeds if you don't like the bite, I recommend leaving them in.
1 tbsp fresh ground black pepper
3-4 cans of Texas Ranch Beans, the small ones, I don't know the oz.
1 can crushed tomatoes, uh this is a big can but not the really big can.
1 can of Mexican tomatoes, I think this is 12 or so oz., the size of the Texas Ranch Beans
1 - 2 pounds of Ground Round, not ground beef, Ground Round! I use 2 lbs!!
4 - 6 tbsp Williams Chili mix or to taste - I use more!
1 clove crushed garlic, minced

Brown ground beef, add garlic, simmer a little, add Mexican tomatoes, add crushed tomatoes, simmer 2 minutes, add Williams Chili Mix and minced peppers. Simmer at least 2 hours.

1/2 lb bacon chopped and rendered.
2 Large Tri-Tip Roasts salt and pepper rub only!! Grilled rare to medium rare and slice across the grain as you would flank steak.

8 - 12 russet potatoes, skin on, quartered and fried in bacon fat with salt and pepper until fork tender.

Pile Tri-tip on a plate
Add Potatoes on the side with butter, sour cream, fresh chives and the bacon rendered for fat over the top.
Place a substantial bowl of chili along side with fresh grated Tillamook Extra Sharp Cheddar cheese available.

Enjoy!!

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Old 11-20-2010, 09:00 PM   #54
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Default ''deer camp punch your granny in the face soup''

this is easy ,1 crock pot ,1 backstrap.. cut thin slices , 2pkg fajita seasoning,2 onions ...(1 white 1 red),2 bell peppers (1 green 1 red)1 can pinto beans (drained)1 can of mexican style corn,1 can rotel with habeneros,4 oz of rum(white),3cups water... Mix the fajita seasoning with 1/2 the water needed for 2 pkg,add deer meat ,stir ...let it marinade til you chop onions/peppers and put everything else in pot.add meat /marinade .turn it on high 4-5 hours.then low ...its ready when you are ...you can also add flour tortillas cut into strips at this time if you want ( helps to make it go futher if other camp folks show up).salt and pepper to taste.enjoy

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Old 04-08-2011, 12:17 PM   #55
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Default Ribs & Venison Chili

Good morning Jess, I have found over the years that running a saw blade through the bone on a deer leaves tallow residue on the meat. That gives the venison a totally different taste. One that I do not like. All my deer are hand boned for that reason. Someone may have already addressed this issue in other posts. I have not read them all. Anyway, to your statement about trying ribs. I don't think you will like them for the stated reason above. Let us know. Now to the second part of this post. Great chili recipe. Best I have had so far. I use this recipe exclusively for venison. I have tried it with beef and don't care for it. Do not deviate from the recipe. This is very important. Enjoy.

Pedernales River Chili
4 pounds coarsely ground beef or finely ground venison (chili-grind)
1 large chopped onion fine
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
6 teaspoons chili powder 8 or 9 if you like it hot
2 (16-ounce) cans tomatoes
Salt to taste
2 cups hot water
1 whole Hershey bar for color and Dixie Chili style taste
In a large frying pan, brown meat with onion and garlic until meat is lightly browned; transfer ingredients to a large kettle cast-iron Dutch oven. (this is very important)
Add oregano, cumin, chili powder, tomatoes, salt, and hot water. Bring just to a boil; lower heat and simmer, covered, stirring occasionally for approximately 1 hour. Remove from heat. Skim off grease and serve.
Serves 12.

Quote:
Originally Posted by Jess View Post
VENISON
First I would like to address the whole "i don't eat venison" nonsense some of my *cough cough* girl friends try to use to get their husbands not to hunt, or worse IMO not to keep the meat. There are a few keys to tasty eats, and they start in the field. Some of this might seem like I'm stating the obvious so bear with me.

1-appearance of animal before you shoot it
2-shot placement, if you gut shoot a deer its going to take extra work to make it taste decent
3-don't push the animal, unless you see it fall give it time to lay down and die.
4-clean your animal in the field and clean it properly. do NOT use water from a hose to wash out the cavity (you don't want to know about hose bacteria)
5-if temperature allows you want to hang your deer for a few days its really worth it.
6-when we process our deer, which we do at home, we don't package any bones with the meat. This year we're going to try ribs though so I'll let you know how that goes. but our roasts/steaks/etc are just the meat.
7-everything is better with bacon. Since venison is a such a lean meat the burger can have a very strong flavor. so when we process our burger we grind fresh bacon right into it. You can add different types of bacon (i really like the peppercorn type) This gives your burger some fat and flavor.

now you have your deer in the freezer, what to do with it....

for whole pieces of meat I like to thaw it ahead of cooking time and soak it in milk. weird right? It seems to take some of the *game* taste out that everyone seems to use as the reason not to eat venison.

Recipes to follow
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Old 04-08-2011, 06:44 PM   #56
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This is a easy recipe that doesn't take much work to prepare.

In a crock-pot put a layer of sliced onions then a layer of venison covered with cream of mushroom soup out of the can. Build up layers of onions, venison and mushroom soup almost to the top. Cook on medium heat for five or six hours, it wont over cook, and serve over wild rice or brown and wild rice. If you don't like to mess with rice it is good over egg noodles or biscuits.

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Old 04-08-2011, 06:52 PM   #57
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Default Deer Burito"s

Only if you ask. I'll have to shoot my wife to get the recipe.......

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Old 05-17-2011, 06:05 PM   #58
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Default southern BBQ

When I butcher a deer, I cut all the meat from between the ribs. When I want some BBQ I just cook rib meat, or any other cut, in a crockpot till tender and either add 'store bought' sauce or make my own.

BBQ SAUCE
1 CUP KETCHUP 3 LEMON SLICES
1/2 TSP SALT 1 THIN SLCED ONION (MED.)
2 TBSP STEAK SAUCE 1/8 TSP ALLSPICE
1/4 CUP VINEGAR 1/8 TSP CINNAMON
1 TBSP MARGERINE

MIX ALL INGREDIENTS AND SIMMER FOR 10 MINUTES. POUR OVER MEAT AND FINISH COOKING UNTIL ONIONS ARE TENDER.

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Old 05-17-2011, 06:21 PM   #59
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Default Venison stew

Got some more!!! Another tip. After I butcher, or when I thaw Venison, I soak it in a mixture of 2TBSP vinegar per gallon of water. That takes some of the 'GAME TASTE' out also. What I can't understand is if you don't like game taste, eat beef! But it makes my wife and kids happy. Now for some good stew.

VENISON STEW

3 LBS. STEW MEAT 1 CUP FLOUR
6 POTATOES, QUARTERED 1 LB CARROTS
1 LARGE ROUGH CHOP ONION 1 LARGE STALK OF CELERY
1/2 CUP VEG. OIL 2 CUPS WATER AND 2 BEEF BOUILLON CUBES
1 BAY LEAF 1 CLOVE CRUSHED
1 TBSP CHOPPED GARLIC BLACK PEPPER TO TASTE

TRIM AND CUBE MEAT, I LIKE 1/2" CUBES. DREDGE IN FLOUR AND BROWN IN OIL. ADD ONION AND BROWN. COVER WITH BROTH AT LEAST 2" DEEP OVER MEAT.ADD VEGIES. COOK 1 HOUR ON MED. LOW HEAT, OR HIGH ON CROCK POT. ADD GARLIC,PEPPER, AND BAY LEAF AND COOK ANOTHER HOUR OR UNTIL CARROTS ARE TENDER.

MAKE BISCUITS (ANOTHER RECIPE) AND CHOW DOWN.

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Old 07-07-2011, 04:55 PM   #60
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We to butcher our own deer and remove all bones before freezing. We also Let hang at least a full day before cutting up! I hunt deer in PA so it is usually not an issue. I have a couple of recipies.

1st) Grilled Venision. When butchering I usually cut butter fly steaks so that they are about 3/4 inch thick. I thaw and then soak in Good Season Italian Salad Dressing that comes in the packet that you mix yourself. The key is switch the oil and vinegar amounts when mixing the Italian dressing. Let soak overnight at least 3 to 4 hours. Grill for about 20 mins on medium heat turning once.

2nd) Venision cutlets. Again use the 3/4 inch butter fly steaks and use a mallet/meat tenderizor to flatten the steaks. Flour steaks, dip in egg and lightly coat with seasoned bread crums. Fry in non-stick frying pan with very little oil until cooked. Once cooked you can eat them just like that or you can use them as the base for venision parmesian. I ususally make up quite a few and put what I don't use in the freezer. That way any time I want them I can make the parmesian or I can make a sandwich from them.

Mark

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