1 1/2 lbs. lean ground venison, crumbled
1/3 cup finely chopped onion
3/4 teaspoon seasoned salt ( I like garlic pepper salt)
11/2 cup butter-flavored cracker crumbs (approx-36 crackers)
1 egg, beaten
1/4 cup milk
3 tablespoons vegetable oil
In large mixing bowl, combine venison,onion and salt. Shape mixture into 6 1/2" think patties. Place crumbs in shallow dish. In second shallow dish, combine egg and milk.
Dip patties first in the egg mixture, then dredge in crumbs to coat. Heat 1 1/2 tablespoon oil in 12" nonstick skillet over medium heat. Cook 3 patties for 4 to 6 minutes, or until browned and meat is no longer pink inside, turning patties over once. Remove patties from skillet. Set aside and keep warm. Repeat with remaining oil and patties.
1 Venison backstrap
1 cup stuffing ( any kind )
1 large bell pepper
1 tablespoon crushed garlic
pinch of Salt & Pepper
Take fresh backstrap and partly freeze it ( easier to cut ). lay it down and carefuly slice it as you roll it to make a big flat long piece of meat. Put in smoker for 5 minutes. Make stuffing, and cut peppers into strips ( long ). after meat is been smoked for 5 minutes lay on plate and add garlic, stuffing, salt & pepper to teast. Roll meat up and tie or toothpick to hold it closed. smoke for 1to 1 1/ 2 hours, server over Rice or by it's self.
In small bowl, combine all the dry seasons. Rub all sides of tenderloin evenly with spice mixture. Wrap bacon strips in a spiral around tenderloin, securing ends with tooth picks.
Heat 10" cast-iron skillet over midium heat. Melt butter and add tenderloin. Cook for 4 to 6 minutes, or until meat is brown on all sides. reduce heat to low. cover for 12 to 15 minutes, or until meat is done to your liking, turning occasionally. Slice and server.
Tommy's Spicy Hunter's Stew
2lb stew meat.
1 cup onion
1 cup carrots
1 cup celery
16oz cushred tomato sauce
16oz hienze brown gravy
4 hot cherry pepper's
salt and pepper
Take a large pot and coat the bottom with oil and get it smoking hot.Add the meat and sear it till brown.Add veggie's and cook for another five minute's on high .Turn down heat to low add tomatoe, brown gravy,cherry pepper's and season with s+p cook on low for one hour and it's done..soooo good[up]
1 Goose Breast - cut into cubes
1 Large Potato - cut into cubes
2-3 Stalks of Celery - cut into small pieces
1 Medium Onion - cut into cubes
2 Carrots - peeled and cut into small pieces
2 Cans of Cream of Celery
Add garlic powder, pepper, and salt to taste.
Mix all ingredients into a large pot or crock pot. Cook on low until pototatoes are soft.
2 lbs ground venison
1 pkg frozen spinach
8 oz ricotta cheese
16 oz mozzarella cheese
favorite red gravy (tomato sauce)
-Take a round pie plate and make a ½ inch crust from the ground venison.
-Drain the spinach well, and mix well with 8 oz of the mozzarella and 8 oz of ricotta cheese.
-Place the cheese/spinach mixture in the center of the pie
-Make a top to the pie with ground venison, be sure to pinch the edges together all around the pie to seal the mixture in the center.
-Top with your favorite gravy/sauce and bake for about 40 minutes on 350.
-For the last five minutes of baking time, cover the top with as much of the remaining mozzarella as you wish and throw in a few slices of garlic bread.
Hearty venison stuffing. I use this stuffing on a few different cuts of meat.
1 pound hot Italian venison sausage
8 oz crumbled blue cheese
roasted red peppers
½ cup Italian style bread crumbs
Start with about 1 pound of hot Italian (or mild if you don’t like hot sausage) venison sausage. Remove from casing and cook crumbled sausage well in a pan. Drain well, get as much grease out as you can. Once sausage is drained well I rinse it to wash off all the grease and fat I can in a colander(health nut here, and I just don’t like my stuffing and meat swimming in grease). Pat it dry with paper towels and return it to a pan on low heat. Add in crumbled blue cheese, bread crumbs and roasted peppers, season to taste with black pepper. Heat it just enough to start to melt the blue cheese.
3 ways I like to use it are this…
You can take sections of the backstrap and cut them about 1 inch thick, maybe a little thicker if you like. Starting on the top, take a knife and form a pocket in the steak, but be sure to only open about 1/3 of the edge, use the knife to make the rest of the pocket inside the steak without cutting the edge open. Stuff with the blue cheese and sausage stuffing, place them in a baking dish and bake on 400 for about 15 minute for medium doneness. Depending on the thickness of the meat and how you like it cooked, the cooking time will vary.
We butcher our own deer, so I like to take the neck meat for stuffed roasts as well. If you have ever processed your own deer, you know the neck comes off in “flaps”. These can be trimmed up well and make great roasts for stuffing with this mixture or your favorite bread stuffing. Another stuffing tip…mushrooms and crumbled hot Italian sausage (drained well) really dress up bread stuffing for turkey, chicken or venison roasts.
If your deer is large enough, you may get a sizable piece of meat from the flank, and you can use the flank for stuffing as well. Whether you use the neck flaps or flank, just lay it flat, spread on the stuffing and roll it up. Tie it with a string and cook it to the desired doneness.
You can also use 10 inch back strap section, just cut it down the middle and stuff it, then secure across the top with tooth picks and cook in the oven to desired doneness.
I actually use the whole backstrap section or 1 inch steaks when having company over, served with a baked sweet potato with cinnamon butter, and a side of asparagus some toasted garlic bread and a good Merlot ( I like the Ausies wines), it’s always been a huge hit.
For a good side to go with soups or stews, try this.
Get a roll of those instant biscuits and place them on a cookie sheet. Crumble some venison sausage in a pan cook and drain well. Separate the biscuits and place a little of the sausage and some cheddar cheese in the middle, pinch the edges closed. Bake them according to the package directions and serve the sauaage and cheddar biscuits with you venison soup or stew.
Take one venison roast, I prefer a boned ham from a smaller deer. Coat it well with your favorite dry rub (or the one below) and let it sit over night in the fridge. The next morning, place the coated ham in a crock pot with ½ cup of white vinegar and ½ cup apple cider vinegar and cook on low all day. After about 8 hours, remove the meat to a large pot and shred it with two forks. It’s a little work, but makes a better sandwich. After the meat is shredded, spoon a little of the juice from the crock pot into the pot with the meat, then dump your favorite barbeque sauce in and mix it well. Reheat on low heat. When warm, put the meat on a Kaiser roll, with a bit of horse radish if you like, break out the cole slaw or potato salad and sweet tea and you’ve got a great southern barbque thing happening. Have plenty of friends over because one deer ham makes a lot of sandwiches.
This same thing works great with wild turkey breasts in place of the venison ham.
¼ cup brown sugar
¼ cup paprika
¼ cup seasoned salt
3 tbls black pepper
2 tsp garlic powder
2 tsp onion powder
1 tsp cyanne pepper
1 tsp basil
Sausage pasta bake
1 pound rotini pasta ( I like the wheat pasta)
1 pound Italian sausage
8 oz ricotta cheese
8 oz mozzarella
¼ cup parmesian
favorite red sauce/gravy
1 tbs basil
Cook sausage in casing well and then cut into ½ thick pieces. Then cut those pieces in half( If you cut the sausage into smaller pieces first, it cooks faster) While the sausage is cooking, cook pasta and drain. Add pasta to a square, deep baking dish and mix in ricotta, most of the mozzarella, and the parmesian cheese, mix in the sausage chunks, basil and gravy. Top with gravy and bake in oven for 15 minutes on 350. Remove, add mozzarella and return to oven for 5 minutes with garlic bread slices. Top with some grated parmesian cheese, or pecorino romano works great too, and serve. My kids love this one.
1 pound of venison cubes (I like using sections of the back straps either cubed or cut into steaks ¾ inch thick, but any venison cubes will do)
16 oz shredded mozzarella cheese
Brown steaks or cubes in olive oil and pat them dry. Place in a baking dish, cover with red gravy and mozzarella cheese. Bake in oven on 400 for 15 minutes, serve with garlic bread and a side of pasta.
You can also bread the venison backstrap steaks before browning them and make your own venison parm dish, or if using a deep baking dish and cubed meat, make a second layer of cubes, gravy and cheese. The kids love this one too.
Each year, me and my two brothers will try to get a deer in close enough to take with a head shot during the early muzzleloader season. We try to get a few front shoulders with no trauma, and head shooting seems to be the best way. I don't usually like to take head shots, but under the right circumstances I will and it's worked well for me.
We take the clean shoulders and have them smoked, then cut the meat off in small chunks and use it on a serving tray with other finger food during holiday parties. It tastes alot like ham, and Hickory Farms sweet hot mustard compliments it well. The smoked venison usually goes faster than the pepperoni on the tray.
We then take the bones, and what meat is left and cook them down to make navy bean and split pea soup. The guys at work fight over that soup.
A good way to do striper is to take the filet and cut it in half, thirds if it's a big filet. Put in a baking dish and sprinkle with Old Bay, lemon pepper seasoning, a little parsely and put a pat of butter on top. Cook in the oven for about 20 to 25 minutes on 400. That fish comes out great, almost like crab meat.
Speaking of crabs...
get yourself about 1/2 bushel of crabs clean them well and spread them out on newspaper. Season them liberlally with Old Bay, parsely, Italian seasoning, black pepper, red pepper flakes, basil, garlic salt, onion powder, a little cyanne and throw in a little extra oregano. In a large pot, add just a splash of water, one can of beer, splash of oilive oil, table spoon of minced garlic and a couple of bay leaves. Steam them suckers for about 15 minutes and start pickin'. Don't throw away the liquid in the pot. Transfer it to a smaller pot and cook it down for a while to concentrate the flavors. While it's cooking down, pick some of the crabs and throw the meat in a bowl. Cook yourself a pound of linguini, dump the crab stock you cooked down over it, top with the crab meat and a bunch of grated locatella cheese and eat til your heart is content.
Actually, if you just dump the crab stock over the linguini, and put it in the fridge over night, then add the crab meat the next day and microwave it, then top with locatella, it's better. The pasta marinates in the crab stock overnight and soaks up the flavor. Don't skip the locatella...it sends it over the top. This was a summertime favorite for me, my brothers and my Dad.
In large nonmetallic mixing bowl, combine marinade ingredients. Stir to dissolve salt cure. Add roast. Cover with plastic wrap. Refrig 24 hrs, turning roast ands stirring marinade occasionally. In large mixing bowl, cover wood chips with water. Soak for 1 hr. Place oven thermometer in smoker. Heat to 130deg's F.
Spray smoker rack with nonstick veggy cooking spray. Drain wood chips. Drain and discard Marinade from roast. Pat roast dry with paper towels. Place roast in smoker. Open damper, maintain 130deg's for 30 minutes, or until roast is dry. Raise smoker temp to 150deg's, and add wood chips. Smoke for 5 to 6 hrs, or until internal temp is 140deg's.
Smoking Note: For a really great flavor, try any of these woods. Apple, Cherry, Cedar wood chips
1. Freshness is always the rule
(if it's still there on your way home, it's too late).
2. Semi-squashed is much better than squashed; anything
clobbered by an 18-wheeler is absolutely undesirable.
3. Blacktop surfaces are much preferred over dirt
roads; concrete is a gourmet's delight.
4. Remember the early bird catches the....ah, worm!
One, 4 lb. (your Favorite RoadKill) (boned and cubed)
One, large onion
Two cloves garlic
1/2 tsp. cayenne pepper
1 tbs. Chile powder
1 can beer
2 beef bullion cubes
Saute RoadKill until tender. Add onion,
cook until onion is translucent. Add the rest
of the seasonings, mix well and add beer
and bullion cubes. Cook 10 - 12 minutes
on medium heat.
2 lb. rabbit
5 slices of chopped bacon
1 mid size onion diced
2 Tablespoons flour
2 cups water
1 Bay leaf
1/2 cup red wein
Salt, Pepper, Sugar to taste
Wash the rabbit and cut into one inch pieces. Fry up the bacon in a Dutch oven or large pot. Add in the onion and rabbit and brown on all sides. Sprinkle the flour over it and saute another minute or so. Add water and cook until thickened. Season with salt and pepper, add bay leaf, cover and cook slowly for 1 1/2 hours. Just before serving add the red wine and a dash of sugar.
2 lb Bear rump roast
2 large onions
1 garlic bulb
3 po-ta-toes, large
3 stick celery
4 large carrots
2 cups lemmon juice
Soak roast in 2 cups lemmon juice over night, flip once. Put roast in slow cooker and add water to just above roast. Turn on High and cook for 6 hrs.
Cut onions,garlic,po-ta-toes, celery, and carrots into bite size chunks. After 6 hrs add Veggies, and cook for 2 more hrs, or until potatoes are done. Use any spices you like..
Add-on: you can add flour to thinken it, to make a stew, just slice up roast.