Mossy Oak Forum / General Discussion / Over an Open Flame

Mustard Marinated Wild Turkey

badcreek — Wed, 30 Apr 2008 11:51:49 GMT

Cut turkey breast meat into nuggets. Season with salt,pepper, and garlic powder. Marinate in as much French's yellow mustard as you want . The more the better. Let marinate for at least 3 hours, overnight is better. Leave the mustard on the meat, dredge in flour and fry in canola oil. As soon as it comes out, hit it with some cajun seasoning ( I like Tony Cachere ). Eat it right away!!!!!

Rabbit Recipe

Jason — Tue, 13 Nov 2007 09:16:54 GMT

My oldest is wanting to cook his rabbit. I need a good recipe to cook him in. Help me out!

Fried Pheasant Breast

ArkansasDon — Sun, 18 Nov 2007 11:56:39 GMT

2 Pheasant Breast, boned & rinsed
3 tblspn McCormick Grill Mate "Mesquite"
1/2 cup Flour
3 Eggs, beaten
Salt & Pepper to taste
Peanut Oil, to fry
Season flour with McCormick Grill Mate.
Rinse off breast , pat dry with paper towels. Season breast salt & pepper. Dredge breast into seasoned flour then into egg mixture, back to season flour back to egg mixture and back to flour . Two times. Heat oil to 350 degrees, carefully placing breast (floured) into hot oil. Fry breast til they float. A few minutes is all. Remove breast , place on paper towel to drain.

--> STUFFED DEER TENDERLOINS

BowBo — Wed, 24 Oct 2007 20:50:31 GMT

My favorite!

Butterfly some tenderloins (really thick), marinate them in Dale's while making the stuffing....

Stuff them with a mix of........a little cooked Stove Top stuffing, a little cooked rice, just a little cream of mushroom soup stirred in, I like a little sliced fresh peppers in mine too, and some crumbled up fried bacon..............

Then sprinkle (which I COVER them) in the best dry seasoning on the market....... McCormick's Grill Mates SPICY MONTREAL seasoning!!!

Roast them in a covered roasting pan (you know the speckled looking ones) until tender!!

Good enough to make you wanna slap your grandma for not ever cooking so good!!!

Bear Meat

Cheyennek20 — Tue, 25 Mar 2008 19:59:32 GMT

I just joined the forum a minute ago. Hi everyone!

Anyone have any good recipies for bear?

what to do with all that goose meat

gehres1 — Tue, 25 Mar 2008 06:47:17 GMT

after years of cooking goose and never being totaly satisfied ive finally got it. or at least my butcher does. this year i took it all down and had slimjims made up they were great. his secret is to add more pork than when using venison. after the march season i went back down with 30 pounds of goose breast this time i got summer suasage and hot dogs when i put the order in he looked at me like i was crazy when i picked it up i was ammazed at how good it was, and so was he. Im done cooking goose.

Bisciuts & Wild Hog Sausage Gravy

ArkansasDon — Sun, 18 Nov 2007 11:54:48 GMT

3 Tbl spns Oil, Bacon Grease is better
3 Tbl spns Flour
3/4 cup Milk
3/4 cup Chicken Stock, canned OK
1 1/4 Tea spn Dried Thyme
Salt & Pepper to taste

Cook ground hog sausage in large skillet, brown over medium heat. Sprinkle flour over browned meat stir well and cook for 2 to 3 minutes, cookin flour into meat well. Add slowly milk and chicken stock whisking constantly until mixture is smooth, add thyme and season with salt & pepper. Cook for another 10 minutes to marry all ingredients well.
Serve over Biscuits

Apple Meatballs

pbg40g — Thu, 21 Feb 2008 20:15:40 GMT

I found this recipe on DLife (a site with a lot of information for diabetics), and it sounded really good. But where it calls for ground beef, I substituted ground venison. Absolutely fantastic!

http://www.dlife.com/dLife/do/recipe/ShowRecipe?recipeId=9446

Venison Burgers with "Texas Boars" Twist

ArkansasDon — Sun, 18 Nov 2007 11:51:18 GMT

1 1/2 lbs Ground Venison
1 Onion , finely chopped
1 Egg
1/2 cup Bread Crumbs
2 tblspn Tomato Paste
1 tblspn Worcestershire Sauce
1 tblspn Dried Parsley
2 tblspn Mexican Spice
Salt & Pepper to taste

Canned Whole Green Chiles
2 Slices of Pepper Jack Cheese
Pineapple slices grilled 6

For burger prep: combine venison, onion, egg, bread crumbs, tomato paste, worcestershire sauce, dried parsley salt & pepper in bowl. Mix well. Divide mixture into 6 burger shape patties, about 3/4" thick.
Grill burger patties 3 to 4 minutes on each side , mover to cooler side after 4 minutes, add whole green chiles, topped with cheese and pineapple slices topped with "Pico de Gallo"

Pico de Gallo
3 medium Tomatoes, chopped
1/3 cup Red Onion, chopped
2 Cloves Garlic, minced
1 Lime, juiced
1/2 cup Cilantro, chopped
1 Serrano or Jalapeno Pepper, seed, devined and chopped
Salt & Pepper to taste
in bowl mix tomatoes,onion,garlic,serrano or jalapeno pepper, lime juice, and cilantro salt & pepper. Blend well
to build burger
Add Venison Patty, add, Whole Green Chile, topped with Pepper Jack Cheese, Slice of Grilled Pineapple topped with Pico de Gallo

Mexican Spice
1/4 cup Paprika
2 teaspn Cayenne Pepper
2 tblspn Salt
2teaspn White Pepper
2 tblspn Black Pepper
2 tblspn Garlic Powder
2 tblspn Chili Powder
2 tblspn Ancho Chili Powder
2 tblspn Dried Oregano
Combine all ingredients

Note these particular burgers are 3/4 lbers

Venison Pie Topped w/ Biscuits

ArkansasDon — Sun, 18 Nov 2007 11:52:17 GMT

1 lb Ground Venison, cooked "browned" & drained
9 oz Baby Carrots, halfed
Large Onion, peeled and chopped
9 oz Frozen Peas
2 large Baking Potatoes, peeled, parboiled, chopped
3 .87 oz Pac's McCormick Brown Gravy Mix
3 cups Water
1 tea spn Dried Thyme
large Pinch of Dried Parsely
2 Cloves Garlic, minced
1 tea spn Tony's Chacheres Creole Seasoning
Salt Pepper to taste
2 tbl spn Oil, browning venison

1 can Buttermuilk Biscuits

Preheat oven to 375 degrees. Spray 2 qt. square baking dish with nostick cooking spray. In skillet heat 2 tbl spn oil, brown venison. Drain venison after browning. in baking dish add Parsley,Thyme, Potatoes, Carrots, Peas, Garlic, Tony Chacheres Creole Seasoning & Onions. Top with browned venison, combine mix well. In pan add 3 cup Water and 3 pac's Brown Gravy Mix, follow instruction. Once done pour over meat mixture and stir in together. Place in oven for 40 minutes , remove add can Biscuits (place on top), cook for another 10 to 15 minutes or until Biscuits are done (Golden Brown).

Sesame Ginger Duck Breast Kabobs

ArkansasDon — Sun, 18 Nov 2007 11:58:24 GMT

4 Mallard Duck Breast, skinned , cleaned, cut into chunks
2 tblspb Ginger, peeled and grated fine, NO Powder Stuff
2 tblspn Dark Brown Sugar
3 teaspn Sesame Seeds
3 teaspn Sesame Oil
1 tblspn Dry Sherry Wine
½ cup Soy Sauce
1 teaspn Ground All Spice
¼ teaspn Crushed Red Pepper Flakes (optional) only if you like a little heat.

Combine all 8 ingredients together. Add duck breast and marinade for 2 to 4 hrs in refrigerator.
Place duck breast meat onto bamboo skewers. (Note* you need to soak bamboo skewer for 2 hrs in water to prevent from burning)
Grill over medium hot heat 7 minutes roll skewers over to grill other side for another 5 minutes. Remove from grill, drizzle Peanut Sauce over kabobs

Note* I like my duck breast cooked (grilled) medium rare. Grill longer for desired doneness.

Peanut Sauce:

¼ cup Chicken Broth, canned OK
½ cup Creamy Peanut Butter
3 Cloves Garlic, minced
2 tblspn Dried Cilantro Leaves
1 tblspn Sugar
2 tblspn Soy Sauce
1 tblspn Sesame Oil
¾ teaspn Chili Powder
¼ teaspn Ground All Spice
1 tblspn Honey

In sauce pan over medium heat chicken broth add the 9 remaining ingredients. Stir to mix all ingredients well.

Deer Bll's with Raspberry BBQ Sauce

ArkansasDon — Sun, 18 Nov 2007 11:57:38 GMT

2 lbs Venison, ground
1 Egg, beaten
1 cup Bread Crumbs, plain not seasoned
¼ cup Onion, peeled and diced fine
¼ cup Red Bell Pepper, roasted, peeled, and diced fine
1/8 cup Carrot, peeled, diced fine
½ teaspn Salt
2 teaspns Tabasco Garlic Grilling Sauce
1 teaspn Black Pepper
1 teaspn Chili Powder
1 teaspn Dijon Mustard, I prefer “Maille’s”
1 tblspn BBQ Sauce, I make my own
1 tblspn Dried Parsley
Combine all ingredients in large bowl. Mix thoroughly. I like using a ice cream scoop to make my Deer Balls. Dip the scoop into ice cold water and then into meat mixture. This will prevent balls from sticking on scoop. Pre-heat oven to 350 degrees, place Deer Balls onto greased baking pan, bake for 1 hour until balls are done. Place Deer Balls on bed of white rice pour sauce over balls & rice.

Deer Balls Raspberry BBQ Sauce

20 oz bottle BBQ Sauce, I make my own
10 oz Raspberry Preserves, I prefer Arkansas Travellers brand
¼ cup Onion, peeled and diced
¼ cup Jalapeno Pepper, seeded and diced
2 tblspns Bold Steak Sauce, I prefer Justin Wilson’s

Pour all ingredients into sauce pan , simmer for 15 minutes over low to medium heat.

Venison Tacos

ArkansasDon — Sun, 18 Nov 2007 11:53:09 GMT

tbl spns Olive Oil
1 large Onion, minced
6 cloves Garlic, minced
1 lb Ground Venison
1 tbl spn Flour
2 tea spn Mexican Spice (see rub thread)
1 medium Baking Potatoe, parboiled, peeled, & diced fine
1/2 cup Beef Broth
Salt & Pepper to taste
White Corn Tortillas
Shreaded Lettuce, Fresh Pico De Gallo, Grated Cheddar Cheese, Sour Cream, Fresh Guacamole.

Heavy Skillet, warm oil over medium heat. Add onion, galic, saute for a couple minutes til soft. Add venison cook til meat is brown, add flour , mexican spice, potatoe and beef broth, reduce heat to low . Simmer the mixture for 5 minutes until potatoes are soft and most of the liquid has thicken. NOTE* Meat must be moist.
In microwave place tortillas bewteen moist towel and heat for 2 minutes.
Fill tortilla with 3 tbl spn of the meat mixture, garnish with shreaded lettuce, grated cheese, topped woth Pico De Gallo, Sour Cream and Fresh Guacamole.
This one is out of my 1st cook book I wrote , Back Woods Wild Game Recipes"
Some good chewin & Swallowin

Venison/Wild Hog Summer Sausage

ArkansasDon — Sun, 18 Nov 2007 11:50:08 GMT

3 lbs Ground Venison
2 lbs Ground Wild Hog
2 tblspn Salt
1 teaspn Curing Salt
2 tblspn Sugar
3/4 teaspn Ground Coriander Seed
1 1/2 teaspn Garlic Powder
1 1/2 tblspn Black Pepper, coarse
1/2 teaspn Ground Mustard Seed
1 cup Non-Fat Dry Milk, powder
2 teaspn Liquid Hickory Smoke, more if ya want
1 3/4 cups Water, cold, this will make the meat mixture more workable
2 2" Fibrous Casings, soaked in warm water for 30 minute to make them workable

Combine venison & hog together, mix well. Add remaining 10 ingredients. Blend well. Make a test patty from meat mixture and fry in pan for taste. NOTE* this will NOT make final out come of taste. Close thats it. Reseason if needed.
Install 3/4" stuffin tube to grinder. Slide fibrous casing on tube, began stuffin making sure to leave about 2" of casing left to tie off, twist and use butchers string to tie off end.
Refrigerate your sausage overnight to cue.
Preheat oven to 170 degrees, place your summer sausage on the rack (oven racks) and jar the oven door open with what evers available (oven door should be cracked open) for 1 hour. Remove what ever jar oven door open and close oven door and continue to cook until summer sausage reaches internal temp of 152 to 154 degrees. which will be fully cooked. Remove sausage from oven and rinse with cold water til internal temp drops to 120 degrees. Hang to set aside til room temp(about 2 hours) Now its ready to eat.
NOTE* you will need a thermometer to moniter the interenal temp of the sausage. This makes 5 lbs
NOTE* place sheet pan under (lower rack) to caught drips, this will keep ya's out of the dog house with the wife. It wont mess up her oven with sausage drippins

Venison & Wild Hog "Slim Jim’s"

ArkansasDon — Sun, 18 Nov 2007 11:48:43 GMT

1 lb Ground Wild Hog
2 lbs Ground Venison
¾ cap Of Liquid Smoke
¾ to 1 oz Jerk Mix , your choice
3 teaspn Course Ground Black Pepper
3 tblspn Curing Salt
3 oz Water

Combine all ingredients above in to bowl, mix thoroughly.
Meat Grinder/Stuffer with small plate (1/8th inch) and small tube (breakfast Sausage tube) begin adding meat mixture to suffer. (2 people works best for this, one feeds meat mixture, other receives mixture form tube). Make these about 8 inch long. Place on dehydrate trays as they come out of stuffer. Continue this until meat mixture is gone. Stack the racks and turn dehydrator on 155 degree’s . Cook or dehydrate for 4 1/2 HRS depending on moistness of meat and thickness.

Venison Sausage

ArkansasDon — Sun, 18 Nov 2007 11:46:55 GMT

4 lbs Ground Venison
4 lbs Pork Butt, ground course
8 oz Grated Cheddar Cheese
Natural Casings, enough to 8 lbs of link sausage
Seasoning
2 tblspn Kosher Salt
3 tblspn Black Pepper Course Cracked
8 Cloves Garlic, minced
2 teaspns Fennel Seed
3 tblspn Dried Parsley
1 tblspn Ground Coriander
1 teaspn Dried Oregano Leaves
2 teaspn Ground Cumin
1 teaspn Cayenne Pepper

Combine ground venison & pork butt and cheddar cheese together. Mix ingredients to seasoning together, add to sausage mixture. Blend well. Cover and let set over-night in refrigerator.
Casings , I like to soak mine in gallon of water to cap full of vinegar. Remove from soaking and rinse well with clean water, opening the casings to get a good rinse threw out. Tie knot at one end of the casing, butchers string works too.
With sausage grinder/stuffer slide casings on to tube, with large plate on stuffer feed sausage mixture into stuffer. I like my sausage links to be about 4” to 5” long about 1” across. Twisting in a clock wise manner (about 2 to 3 turns ) this separates the links into individual links, 4 links per package (what I like to do). After I come to the last link stuffed I pull off enough casing from the stuffer tube and twist it until it is firmly against the sausage mixture. I tie it off with a knot up against meat mixture. Package them.

Venison Pizza

ArkansasDon — Sun, 18 Nov 2007 11:46:11 GMT

1 lb Ground Venison
1 10 oz jar Prego Italian Sauce, use ¾ of the jar
1 12 oz jar Artichoke Hearts (in brine only), sliced about ½” thick (optional)
1 4 oz can Sliced Mushrooms, drained
1 2.25 oz can Slice Black Olives, drained
1 ½ White Onion, peeled, sliced into rings
1 10 oz tube “pre-made” Pizza Crust
8 oz Roasted Red Bell Pepper, cut into strips
1 Fresh Orange Bell Pepper, seeded, cut into rings
5 oz Pepperoni , Sliced into 1/8” slices
8 oz Shredded Mozzarella, Provolone, Cheddar Cheese

Lay out pre-made pizza crust onto greased 10x15 sheet pan. Brown ground venison over medium high heat until done. Spread Italian Sauce over pizza dough. Sprinkle cooked ground venison over pizza sauce and pizza crust. Layer pepperoni slices, sliced mushrooms, black olives, onions, roasted red bell peppers slices, fresh orange bell pepper rings, artichoke heart pieces. Top with cheese. Pre-heat oven to 400 degrees, place pizza in oven. Cook for 15 to 18 minutes for “thin crust” 18 to 20 minutes for “thick crust”. Slice into squares.

Note* this pizza hasn't been cooked yet

cooked

Smothered Wild Hog Chops

ArkansasDon — Sun, 18 Nov 2007 11:45:25 GMT

4 Wild Hog Chops
Salt & Pepper to taste
Secret Seaoning , to season chops
2 tea spns Garlic Powder
1/2 cup All- Purpose Flour
1/2 cup oil, Olive or Veggie, your choice
1/2 cup Sliced Onion
1 1/2 water or Chicken Stock taste better

In small bowl, combine salt & pepper and secret season and garlic powder. Sprinkle on chops , both sides. Place chops in to flour, dredge , pat off extra, save extra for gravy.
Heat oil in pan over high heat, add chops and cook for 6 minutes on each side. Remove chops, set aside add onions and cook until onions are soft, add 2 to 3 table spoons of extra flour stir in water or chicken stock. Stir until gravey gets thick , add chops and continue to cook for 30 minutes more
Some Good Chewin & Swallowin!

This recipe is a new one in my 2nd Cook Book I'm writing. It's called "Back Woods Wild Game Recipes 2"
We had this last night for supper, ya'll it's some fine food!

Heres my recipe for Don"s "Secret Pork Chop Seasoning"

2 Tbl Spns Dried Basil
2 Tea Spns Dried Oregano
1 Tea Spn Dried Thyme
1/2 Tea Spn Kolsher Salt
1/2 Tea Spn Course Cracked Black Pepper

Mix all dry ingredients together.

This is one of the best seasonings for pork chops or tenderlions. Tons of flavor

Wild Hog Steaks w/ 7 Pepper Marinade"

ArkansasDon — Sun, 18 Nov 2007 11:44:35 GMT

Marinade
1 Green Bell Pepper, chopped , Seeded
1 Ancho Chili Pepper, Soaked and chopped , seeded
2 Jalapeno Peppers, Chopped, seeded
1 Red Bell Pepper, Chopped, Seeded
1/4 Tspn Red Cayenne Pepper
1/2 Tspn White Pepper
1/2 Tspn Black Pepper
1 Onion, peeled, chopped
1/2 Tspn Paprika
1/8 Cup Red Wine Vinegar
1/8 Cup Molasses, Dark
1/4 Cup Beef Stock
1/4 Cup Water
1 Tspn Thyme, dry
1 Tspn Oregano, dry
2 Cloves Garlic, Crushed
1/4 Cup Orange Juice
Put all ingredients into Food Processor, and blend for 1 minute.
I like it "Chunky". It sticks to the meat better.
Pour into pan and cook for 20 minutes over stove top, (marry flavors together) Cool, and poor over meat & marinade for 2 hrs.

2 Meduim Size Wild Hog Steaks

Full Chimney of Charcoal
Handful of Mesquite Chunks
Cook (Grill) over Hot coals for 10 minutes on each side

Venison Meat Loaf w/ Brown Mushroom Gravy

ArkansasDon — Sun, 18 Nov 2007 11:43:44 GMT

3/4 cup Bread Crumbs, store bought is OK
2 lbs Ground Venison
3/4 cup Onion, chopped
1/2 cup Celery, chopped
1/3 cup Red Bell Pepper, seeded & chopped
2 Large Eggs, Beatin
1 cup Tomato Puree
1/4 cup BBQ Sauce, your favorite. I make my own
1 tea spn Cavenders Seasoning
1 tbl spn Dark Brown Sugar
Pre-heat oven 350 degrees. In large bowl combine venison, onion, celery, red bell pepper, bbq sauce, tomato puree, bread & crumbs. Mix well, all ingredients in bowl. Form into loaf, place loaf in greased 9x5x3 baking dish. Bake for 1 hour or til done.
Serve with Brown Mushroom Gravy over slices.

Nothin better on a Sunday after Church cookin & eatin a venison meat loaf and watchin Nascar Race :oyeah: GO #24 car

Creole Venison Meatloaf w/ Potato Casserole

ArkansasDon — Sun, 18 Nov 2007 11:42:34 GMT

Meatloaf
1 lb Venison, ground
3/4 cup Onion, peeled & chopped
1/3 cup Saltine Cracker, broken up
2 tblspn Creole Seasoning, anyones (I make my own)
1 Egg, beaten
3 tblspn Milk
Potato Topping
2 cups Mash Potatoes, perpared
1 11 oz can Corn, drained
1/4 cup Red Bell Pepper, chopped
1/2 cup Shreaded Cheese

Heat oven to 375 degrees, in large bowl combine meatloaf mixture (ingredients) together, mixing well. Mmake into loaf. In greased baking dish place meatloaf and bake in oven 20 to 30 minutes. Remove , sit a side
In another bowl combine all topping ingredients together, except for the cheese. Spread potato mixture over the loaf, about 3/4" thick. Sprinkle with shreaded cheese and place back into oven to melt cheese and browned lightly.

Deep Fried Venison Tenderlion

ArkansasDon — Sun, 18 Nov 2007 11:41:37 GMT

1 Venison Tenderlion, cut into medallions 1/2" thick
1 cup Marinade, I make my on injectable. (will post recipe for it)
1 /1/2 cup Flour
2 tblspn Tony Chacheres , Creole Seasoning
1 tblspn Black Pepper
2 tblspn Paprika
Peanut Oil for Frying
Season Flour with Tonys Chacheres Creole Seasoning, Paprika, Black Pepper. At same time marinade venison tenderlions in marinade.
Dredge tenderlion medallions in to flour mixture. Shake off excess.
In deep fryer @ 375 degrees drop medallions in to hot oil, cook for 4 to 5 minutes or to your liking, remove and place on paper towels

Marinade, (injectable)
4 tblspns melted Butter
1/3 cup "Real Maple Syrup"
3tblspn Fresh Lemon Juice, bottled OK
1 tblspn Garlic Powder
2 teaspn Onion Powder
1 teaspn Fine Black Pepper
1 teaspn Tabasco
Mix all ingredients over medium heat

Venison Salisbury Steak

ArkansasDon — Sun, 18 Nov 2007 11:40:40 GMT

1 1/2 pounds ground venison
1 teaspn Dried Basil
1 teaspn Dried Thyme
1 clove Garlic, minced
1 envelope dry onion soup mix, use“4 tblspns”
1/4 cup dry bread crumbs
1 egg, lightly beaten
1 tablespoons oil or shortening
1 tablespoons flour
1 cups water
1 - 4 oz can sliced mushrooms, drained (4 ounces)
capful Kitchen Bouquet (Browning & Seasoning Sauce)
Salt & Pepper to taste * Note just a little salt do to the soup mix has salt in it.

Thoroughly mix venison, 4 tblspn of onion soup mix, bread crumbs, dried basil & thyme, garlic, and egg. Shape into 2 patties. Brown patties in skillet in oil over medium high heat. Add remaining onion soup mix and flour; salt & pepper, gradually stir in water, kitchen bouquet and mushrooms. Cover and cook over low heat for 20 minutes, stirring occasionally. Note* I like using a “Electric Skillet” for this dish.

Papa Joe's Baked Redfish

jfbiii — Thu, 08 Nov 2007 16:41:17 GMT

Works with chicken and other stuff, too. The minute to 2 minutes is fishing and the rest is cooking. This is from a trip with my dad a week after Labor Day.

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Butterfly Cut Backstraps

FL_Cracker — Thu, 08 Nov 2007 14:00:07 GMT

So I've been killing deer for a pretty good amount of time now and eating them for even longer...thus the hunting them part... I've always kinda filleted my backstraps right off the spine and enjoyed every little morsel....

I was cleaning a deer for my Uncle in Georgia and was about to fillet them when he told me to stop and he showed me what he does with his. Since he's killed over 250 deer in his day (his last count)...I decided to shut up and listen. At first I thought he was nuts...but he left them on the bone and sawed around them throug the ribs and neck and what not... then he said he'll take them to the butcher and have them butterfly cut them and wrap them in 1 pound packages. I killed a nice doe later that day and decided to do the same with mine. If I can't trust my Uncle Richard, I can't trust anyone....the guy is my hero....

Well I got them back from the processor last Saturday....they looked freaking amazing!!! Perfect ribeye steaks. I marinaded them in KC Masterpiece Honey BBQ sauce and KC Masterpiece Garlic & Herb marinade they have and threw them on the grill.

Let me tell you son....they were the best steaks I've ever had!!!!!!!!!!!!! Bottomline. Venison, Beef, Tuna, Shark, Pork, whatever....these were the best. Butterfly Cuts on the backstrap are the way to go! I will warn you though. They will make you a little savage. It was all I could do to put down the spotlight and stop myself from a fire hunt that night after we ate some... .......luckily I have about 8 more packages of them in the freezer....

I am gonna kill me a few more and have this done. I still like to fillet them too and cube them and wrap em in bacon so it's a toss up... .... but I'm thinking I'm gonna need at least 4 more deer this year. Two I'll get the straps butterflied and the other two I'll fillet.

I tell y'all....these are good times we're living in....

(Pics to come when I grill some more up this weekend.......)

Aight...Now What?

Blazin270 — Wed, 24 Oct 2007 14:46:12 GMT

Here's the situation...I have a full cutting board of FRESH tenderloins now what do I do?
I know exactly what to do...Eat em! What I'm lookin for I some new ways to do these bad boyz up. Let's hear it fellow loin connoisseur's...Give me some new ideas

Tonight..

FL_Cracker — Tue, 02 Oct 2007 23:07:03 GMT

It ain't exactly chopped liver but it'll do...

Sorry to torture y'all in advance...sort of...

Cut my backstrap into bite sized pieces, then wrapped them in bacon with tooth picks. Then mixed in that marinade and honey bbq sauce, threw them on the grill for a few minutes...

& OH MY GOD!!!! That was the best backstrap I've ever had.... (I always say that too)...

Beaufort Stew

Zeke — Tue, 24 Jul 2007 10:42:18 GMT

Prep Time 15
Cook Time 20 READY TO EAT 35 MIN.
This is for 24 people

3pds smoked sausage links sliced 2inch
30 small corn cobs
3-3oz crab or shrimp seasoning mix
4 1/2 pds unpeeled shrimp
salt to taste
Option and a good option is 30 small red potatoes

Place sausage,potatoes and seasoning mix in a large pot filled enough boiling water to cover all.Cook 10 min or until potatoes are tender.Mix in shrimp and corn and continue to cook.Drain and season w/salt.Serve WARM.Do not put corn in till you put the shrimp or corn will overcook.

You can put a cover on a picnic table and unload everything on it and sit down and eat with a nice cool one or you can make a salad and some kind of bread and have a great meal.

ENJOY!

Oh for 8 peeps 1pd sausage,10 corn,10 pot,1 1oz season,1 1/2 pd shrimp

Breakfast of Champions

BowBo — Tue, 28 Aug 2007 08:55:22 GMT

I am having a big bowl full of DEER BURGER CHEESY JUMBALAYA as I type!

A hunter's breakfast......... great way to START the day........... DEER MEAT!!!

Dill Pickle Recipe

Blazin270 — Wed, 22 Aug 2007 14:07:07 GMT

Anyone have a good one? I want to try something a little quicker than the crock pot method..

Tiger Sauce

Oklabow712 — Sun, 19 Aug 2007 10:43:12 GMT

Great on any meat......it is so good it ranks up there with gravy and Ranch Dressing....

need a good deer jerky marinade

turbo — Wed, 08 Aug 2007 14:32:06 GMT

Looking for a good deer jerky marinade, tried a bunch of them but cant seem to find one that is good and salty and not to over powering with the marinade taste. Have a cabellas 12 rack jerky dehydrator and sure could use a really good jerky marinade. THX

PHILLY DEER STEAK

BowBo — Thu, 19 Jul 2007 08:42:46 GMT

Put a couple pounds of deer roast (any cut really) in a crock pot with lots of onion (cut how you like), green peppers, banana peppers (any kind of peppers you like), and some fresh mushrooms.

Add any and all kinds of dry seasonings you like (I like lots of black pepper).

As the meat tenderizes (cooks a while), shred up the meat with a fork.... let simmer.

Then apply to any type of bread you wish (I used hoagie rolls).... and slap on your favorite cheese (I used melted jalapeno jack cheese).

Way easy to make, and very delicious!

You should try it sometime, I think you'll like it!

a MUST try...

crafty — Thu, 19 Jul 2007 05:17:18 GMT

The VERY tasy treat you wont make just ounce....

INGREDIENTS
1/2 pound venison tenderloin
3-5tablespoons of fav. marinade
12 slices bacon
1/4 cup cream cheese
12 slices fresh jalapeno peppers
1/2 teaspoon fav grilling seasoning

DIRECTIONS
Cut the venison tenderloin into 12 strips lengthwise. Toss with marinade, and allow to marinate for 1 hour in the refrigerator.
Preheat a grill for medium heat.
To assemble the venison wraps, lay a strip of venison on top of a strip of bacon. Place a teaspoon of cream cheese at one end, and top with a slice of jalapeno. Roll up and secure with a skewer. Repeat with remaining ingredients. Season the wraps with desired amount of seasoning.
Grill for 10 minutes, then turn over, and continue cooking until the bacon is crisp.
I say crispier the better..

~ENJOY~

Any of you boys eat head country BBQ sauce......

hutchies — Thu, 19 Jul 2007 17:20:03 GMT

This stuff is the bomb and made right here in Oklahoma. I could dang near drink it right out of the bottle.

DALE's MARINADE

BowBo — Thu, 19 Jul 2007 08:46:52 GMT

Actually it's called DALE'S STEAK SEASONING.....

Who all has tried this stuff?

I have not found one person that's tried it, that does not love it!

Do yourselve's a favor and at least TRY it, if you can get ahold of it!! It is absolutely great on ANY meat!

You can marinade ahead of time, or baste with it as you're cooking.... it is my favorite of all time!

BowBo's ~ CRAB & CRAWDAD STEW

BowBo — Thu, 19 Jul 2007 08:36:45 GMT

I made this dish for our ANNUAL SUPERBOWL COOKOFF at work...... and WON HANDS DOWN!!

Excellent dish, if you like seafood!

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2 Full Cups of Crab Meat

1/2 Pound of Crawdad Meat

2 Cans of Evaporated Milk

2 Cans of Cream of Mushroom Soup

1 Can Cream of Potato Soup

1 Can Cream of Celery Soup

2 Big Potatoes (cubed real small)

Green Onions (just the green ends chopped - scallions)

1/2 Stick of Butter

Worcestershire Sauce (couple good dashes)

Hot Sauce (a good dash)

Garlic Powder (small dash)

Zatarans Creole Seasoning (a bunch of dashes)

Salt and Pepper to taste

You can pretty much cook all the ingredients together at one time. I cook the taters on the side till they are semi-soft first tho..... then into the crock pot it all goes!

As far as the crab meat.... Chicken of the Sea has LUMP CRAB MEAT, which I will break up and use as a filler for the BIG pot of stew. But I also bought PHILLIPS CRAB CLAW MEAT for the main chunky meat in the stew.

As for the Crawdad meat.... I buy the BAO LONG BRAND CRAWFISH TAILMEAT.