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  • Apr 05, 2013 :  Recipes

    Turkey Pot Pie

    On a cold winter night, I love to have this creamy, filling comfort food while sitting around the fire laughing and talking with Scott and the kids. This casual food represents coziness and tranquility.
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  • Sep 30, 2012 :  Recipes

    Backstrap App's by BeckyLou

    Great Appetizers!!! This recipe is made for 1 lb of chunks. Cut the meat into 1 inch squares. Marinate in Zesty Italian dressing at least 1 hr, I like to leave them in the Frig overnight. Pour off "ALL" marinade!! Season to taste with cajun seasoning to taste, choose one that is less salty, as the Worcestershire & Soy sauce provide a LOT of SALT! Add Onion Powder and Garlic Powder. Read More
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  • Sep 30, 2012 :  Recipes

    Country Fried Venison Steak

    Meat: Place 1 cup vegetable oil in skillet. Cut backstrap into 4-5 1 inch thick cutlets. Flatten cutlets with meat mallet until flat. Mix 1/2 tbsp salt, 1/2 tbsp pepper, 1 1/2 cups flour, and 1 tbsp Cajun Injector Cajun Shake in small bowl. Mix 1 egg and 3 tbsp skim milk. Soak steaks in egg and dredge in dry mix. Place cutlets in oil and fry for 3-4 minutes on each side or until golden brown. Read More
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  • Sep 30, 2012 :  Recipes

    Stuffed venison

    Soak meat over night in a bag with salt water and milk mix. Slice a hole in the bottom of the roast almost to the other side. Stuff with the bell pepper, carrots, sliced onion, and sliced mushroom. Coat the meat with oil. Combine the spices with the chopped mushrooms and roll the meat in it. Loosely wrap the roast in foil and place on a pan. Bake on 350 for about 45 minutes to an hour. Don't forget to eat the carrots they help you see better, resulting in better shooting.Serves 2-4 Read More
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  • Sep 30, 2012 :  Recipes

    Venison Fried Rice

    Cook rice and set aside. Heat large skillet until hot. Add oil and soy sauce. Sauté onion lightly. Add venison, peas and eggs and toss lightly. Add cooked rice and stir until mixture is hot, adding soy sauce as needed. Read More
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