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150 Venison Recipes: Brush Country Deer Loaf
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Brush Country Deer Loaf. 2 1/2 lb ground venison. 1 md white onion. 1 md bell pepper. 1 c bread crumbs. 3 tb chili powder. 1 salt and pepper. 1 10oz can tomato sauce. Mix first 8 ingredients- put in greased pyrex dish. Place bacon strips on. Top of loaf. Pour tomato sauce over all. Bake in moderate oven 1 1/2. Hours or until done. Subscribe to: Post Comments (Atom). Delaware Indian Deer Liver With Onions. Deer Pemican (Ogalala Sioux). Loin Of Venison With Cherry Chile Salsa. Old Man Kelseys Deer Jerky.
my-recipe-heaven.blogspot.com
150 Venison Recipes: Spiced Venison Roast
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Rub salt and peper into roast. Place in self basting pot and lay slices of. Onion over entire topp. Cover onions with strips of bacon; top bacon with. Chopped celery including some tops. Hold in place with toothpicks. Pour a. Coca-cola over the roast; cover and roast at. 350 degrees until tender. Subscribe to: Post Comments (Atom). Delaware Indian Deer Liver With Onions. Deer Pemican (Ogalala Sioux). Loin Of Venison With Cherry Chile Salsa. Gene Blystones Venison Mincemeat. Old Man Kelseys Deer Jerky.
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150 Venison Recipes: Venison Country Sausage
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5 oz black pepper. 2 lg bulbs garlic, or to taste. Grind venison and pork after mixing with dry ingredients. Grind coarsely,. Not too fine. When ground, mix well, (fry a pattie to taste). Stuff into. Casings (beef) and hang up to dry and smoke. Do not over smoke. Smoke. Slowly each day until desired smoke flavor is reached. If dry sausage is. Desired, allow to hang until thoroughly dry about 30 days or more. Place in. Freezing compartment of freezer for another 30 days. Ready to eat as. Venison Cheese Ba...
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150 Venison Recipes: Venison Etouffee
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5 lb venison, cut 1/2 inch cubes. 1 onions (equal meat in volume. 1 c fine chopped bell pepper. 1/2 ea lemon, chopped fine. 2 ts garlic, chopped fine. 1 louisiana hot sauce to taste. 1 salt to taste. 2 tb worcestershire sauce. 1 c chopped fresh parsley. Salt and pepper meat and brown in olive oil. Put in heavy pot with all. Other ingredients. Cook on low heat from 6 to 8 hours until venison is. Tender. Serve over rice. Do not add any other liquids, but stir. Cup of meat, then you need a cup of onions.
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150 Venison Recipes: Delaware Indian Deer Liver With Onions
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Delaware Indian Deer Liver With Onions. 1 venison liver, sliced. 1/2 c dry red wine. 4 tb bacon fat. 2 c wild onions, sliced. 1 can mushroom soup. Trim and wash the liver and slice into 1/4" slices. Pour half of the. Boiling water over the slices, drain and pat dry. Reepat. On a platter,. Mix the flour, salt and peppper. Dredge the liver in the flour mixture. Over high heat, heat the bacon fat until blue smoke appears. Add the liver and saute on both sides until lightly browned. Remove the. Roast Loin Of...
my-recipe-heaven.blogspot.com
150 Venison Recipes: Roast Rack Of Venison With Wild Mushrooms
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Roast Rack Of Venison With Wild Mushrooms. 2 tb olive oil. 1 2 3/4-lb rack of venison,. Trimmed,; boned, bones rese. 1 sm onion, chopped. 1 sm leek, chopped. 1 carrot, chopped. 1 1/2 c dry red wine. 1 c canned low-salt chicken. 1 c canned beef broth. 1 sprig fresh thyme. 1 garlic clove, chopped. 6 whole black peppercorns. 8 tb (1 stick) chilled butter. 1 lb fresh wild mushrooms,. Stemmed, caps; sliced. Heat oil in heavy large Dutch oven over medium heat. Add bones; saute until. Time, whisking just until ...
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150 Venison Recipes: Venison Marinade
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1 pepper,coarse ground. 2 tb lemon juice. 1/2 c clear italian dressing. 1 thin sliced onion. 1 garlic, minced (optional). Slice meat in 1/2" slices. Place in bowl, add 1 T. salt, enough water to. Cover, cover with lid and place in refrigerator. Next day, drain liquid,. Add salt again, water and soak. Repeat this process for 3 to 5 days. On. The 5th day, drain meat, rinse and dry with a paper towel. In a shallow. Pan, place meat, sprinkle with pepper (it has already been salted) and rub. Venison Steaks Wi...
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150 Venison Recipes: Gene Blystone's Venison Mincemeat
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Gene Blystone's Venison Mincemeat. 2 lb beef suet tart apples. 3 lb brown sugar. 2 c maple syrup or. 2 c dark molasses. 4 lb seeded raisins. 1/2 lb citron, cut fine. 1 qt brandy or. 1 tb ground clove. 1 ts nutmeg salt to taste apple. Cover and cook the venison and suet with boiling water until tender; let it. Cool in the liquid. When it is cold and the fat has solidified, remove meat. And chop the cake fat (suet). Reboil the liquid until it has been reduced. Subscribe to: Post Comments (Atom). Venison St...
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Ultimate Sea Food Recipes: Creamy Trout Mousse
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2 trouts (6 oz ea. cleaned) *. 1/4 pint olive or sunflower oil. 5 tablespoon creamy yoghurt. 1 teaspoon dijon mustard. 1 1/4 teaspoon gelatine powder (or more). 1 fresh parsley and tarragon. Note: In lieu of fresh trout, 1/2 lb cooked and flaked fish may be used. Serves 6 as an appetizer, or 3 as a light lunch. If using fresh trout, poach them in the oven at 350 F (180 C) gas mark 4. For 30 minutes, then cool, skin, bone and flake - there should be about 8. Ounces of cooked flesh. 1/4 teaspoon each salt ...
