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· Elk Info. · Cookbook · Huntlist · About Us · Advertising · Weather · Calendar · Win Stuff! · Organizations · Contact us Vol. I & II 
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Thank you for visiting The "RoadKill Cookbook". As with much of the website, we ask for your contribution. We're all looking for some good game recipes, so please, share your secrets! Click Here, to add your great recipe. Elk Peppers 1lb of elk burger 10 anaheim peppers 1 bag of grated mexican cheese Salt and pepper 1/2 cup of oil Instructions: Lightly brown your meat in the oil (season with salt and pepper to taste) Cut open the peppers long ways and clean them out. After meat is browned, stuff into peppers and place onto the BBQ for about 10-15 minutes or until the pepper gets soft Sprinkle with cheese at the end( just long enough to melt the cheese) Enjoy! Mat Timothy USA - The BEST Antelope 2-4 lbs Antelope Steak 1/2 Cup Wild Turkey Burbon 1 Cup Sour Cream 1 pkg "Cedar Berry Marinade" mix from www.meriwetherhuntclub.com 2 1/2 cups Olive Oil 1 Cup Beef Stock Marinade the antelope in the marinade overnight. Pan fry the meat in butter to medium rare. Remove meat and Wild Turkey and beef stock to pan. Let reduce by 1/2. Remove from heat and whisk in sour cream. Place the meat on platter and pour sauce on top. You can't believe Antelope could tast so good. This recipe I got from Roger in Utah. Lori USA - Venison, elk, moose etc Steak and Mushrooms. 4-6 steaks McCormick Barbecue seasoning 1 1/2 lbs fresh mushrooms 2 large sweet onions(vidalia) salt & pepper to taste Soy sauce. 1 stcik butter 2 cups au jus Trim fat from steaks. Spread steaks aon a cookie sheet and brush with soy sauce on both sidesand the season with Barbecue seasoning and salt and pepper on both sides. Set in Fridge for 1 hour. Slice Mushrooms and onions in half and then in half again. Melt one stick of butter(EVO may be substituted) and sautee mushrooms and onions until tender.Set aside.( I keep them warm in micro wave). Take steaks from fridge and fry on each side until browned good on each side.Add mushrooms and onion and two cups au jus to pan and turn down to simmer for 30 minutes or until steaks begins to fall apart.THis is great over mashed potatoes, egg noodles or rice or just puttingt he meat on buns.ENJOY! K.Vroman <wffa2000@yahoo.com> USA - Cowboy Hash 1 lb Elk Burger 1 Large Can of Bush's Pork & Beans 4 to 6 oz. of your favorite BarBQ Sauce Small Onion Elk Hamb Seasoning Chop onion up and brown hamburger and onion together along with seasoning. Add Pork & Beans and Barbq sauce. Heat until mixture starts to bubble stirring to avoid burning. Serve with vegatable of choice (ours is sweet corn either canned or corn on the cob)and hot rolls with cinnamon butter. If I would let my son he would eat all of the cowboy hash and not share. C. Thomas USA - Woody's Elk or Venison Burgers!!! 1 lb game burger meat. Great for lean meat! 3 Tbs Woody's cooking sauce(original).. Kinda hard to find (unless your in Texas!) but was stocked at Utah Albersons in 04' 3 tsp Mrs Dash 2 Tbs grated parmesan cheese. 1 Tbs Italian bread crumbs (optional) Mix well and let stand for 30 minutes while grill is cooked cleaned and preheated on high. Brush off grill and turn down heat to low. Spray grate with Pam. Form into patties no more than 5/8" thick and cook for about 4 minutes per side or until red is gone. Serve as a normal burger. Cook elkski USA - This is the best recipe for chicken fried deer or elk you will find. Once I started using this recipe, it's all my kids wanted to eat. Many friends that won't eat game, ate this like no tomorrow and thought it was beef. Pappy’s Chicken Fried Steak Use 2 lbs. of good grade inside round steak (or better), about ˝ inch thick. Trim off gristle and fat. Cut into pieces about 5-6 inches in diameter. Pound thoroughly on both sides with a butcher knife until almost falling apart. Flour each piece thoroughly and shake off the excess. Dip in batter (below), shake off excess and dip in flour again. Use a deep fryer or a good cast iron dutch oven/skillet with a good brand of vegetable oil. Heat oil to about 325’ , turn once, and cook until golden brown. Batter: 3 Tbls. sugar ˝ tsp. salt 1 whole egg 1 Tbls. baking powder 2 cups milk Mix the first 4 ingredients with ˝ of the milk and stir until smooth. Add the remainder of the milk and mix well. Gravy: 1 stick butter 6 cups milk 1 cup cooking oil 1/2 cup flour 2 tsp. salt pepper to taste Melt butter completely. Add milk and mix thoroughly. Bring to a boil. Shake flour and oil in a jar and pour into heated milk. Stir until smooth and thickened. Remove from heat, add salt and pepper. Biscuits : 2 cups flour 1 tsp salt 3 tsp baking powder 5 Tbls. butter 2 cups milk 1 egg Sift all dry ingredients into a bowl. Cut in butter with a knife. Add milk and mix. Knead dough, and cut into biscuits. Dip into melted butter on both sides and place on baking sheet or cast iron skillet. Bake at 425’ for 12-15 minutes. High altitude will require a little more flour. Pappy <mikenlu99@aol.com> Garden Valley, Idaho USA - Wild Game Stroganoff 1 pound deer, elk or antelope steak--round steak may be used 2 cloves garlic, minced 1 small onion, diced 5-6 Large mushrooms, sliced--(or to taste) 1/2 Cup Flour in Ziplock Bag Milk--2-3 Cups 1 Cup sour cream Oil Cooked Rice or Noodles In large skillet, place enough oil to cover the bottom of the pan. Over medium heat, cook garlic, onions and mushrooms until onions are clear. In the mean time--cut meat into 1" square chunks, season to taste. For example, salt, pepper and garlic. Place meat in ziplock bag containing flour--shake until meat is well covered. You might need to only place 1/2 the meat in the bag at once instead all of it for better coverage. Place meat in skillet to cook with garlic, onions and mushrooms. Let meat cook until browned. Add milk and sour cream and continue to cook and stir until sauce thickens. Serve over cooked rice or noodles. Sharon Wagoner <sharonj62@hotmail.com> Dolores, Colorado USA - Egusi & Pounded yam 3 cups of Egusi 1 Stock fish 1/2 bottle of red oil Vegetable(Green or bitterleaf) Meat(cow) Fish(Fresh & Roasted) Tomatoes Grinded crayfish Grinded dry pepper Maggi Onions Salt to Taste Grind the egusi and boil the stock fish & the meat with 1 litre of water and put the grinded pepper and crayfish with salt and maggi and onions and allow to cook for 30mins. Then put a clean pot on the gas and allow to dry any trace of water and then pour the red oil into it and allow to heat up before pouring the grinded tomatoes into it and allow to fry for 20mins, then pour the grinded egusi into it and fry together. While in the fire u keep turning to avoid burning. And now u pour ur boiled meat and stock fish into the fried egusi and cover it. Once it starts boiling u turn the soup then cover it again.Then u take the fish and slice it and wash the dirts off the fish. U can fry the fish if u want, u can also put it in the soup like that. Now the soup is boiling u open and turn it again then put the boiled/fried fish and then the vegetable then u cover the pot again. When t boils again u turn it and allow for another 5mins before u remove from the fire. For the pounded yam. You get the yam and peel off the skin and cut the flesh into pieces and boil without salt. when its cooked remove from the fire and pound till its smooth without any breakage. Serve pounded yam Hot with warm soup!!!!! Angela Joseph <myname@myname.com> Lagos, Lagos State Nigeria - Teryaki venison/elk burgers Depending on how many folks you're serving you'll need: 1 to 2 lbs of ground meat 1 fresh clove of garlic 1 yellow onion 2tbsp brown mustard 2 tbsp of A1 steak sauce 1 large egg 1 can of pinapple rings bottle of teriyaki sauce Thoroughly mince garlic and about half of a large yellow onion. Then add your burger, the garlic/onion, mustard, steak sauce, and the egg in a large mixing bowl and mash it all together. Then make two small patties per pineapple ring. Place one ring in between the two patties and seal them up. Pour on some teriyaki sauce on each side and grill to perfection. We usually serve these burgers (with all the fixins) with a cucumber and dill salad or german style potato salad and grilled corn on the cobb. There's NEVER any leftovers. Hope you enjoy!!! , Drew Sepp <lsepp@earthlink.net> Denver, Co USA - Garden Guy Beer Bread 3 cups self rising flour 1 cup sugar 1 can of your favorite beer Optional 1/2 cup of shredded cheese your choice Mix first three ingredients and let stand for 15 minutes. Grease bread pan and add mixture. Bake in 350 degree oven for 45 minutes. Remove and eat warm. If cheese is desired add with first three ingredients. Todd Farber <gardenguyinc@earthlink.net> Missouri city, texas USA - CALS ONE MAN MEAL.......... 1 lb of Elk burger 1/2 cup of cooking oil 1 1/2 cups of soy sauce 1 teaspoon of lemon juice 1/2 cup of onions 3 cups of white rice 1/2 cup of catsup 1 jholopenio pepper cut in little pieces 1 tablespoon of salt EAT AND ENJOY CAl Brindley <Cal@dell.com> spanish fork , utah USA - Kelli's Five Star Venison Marinade 1/2 Cup of cooking oil ( we prefer olive oil ) 2 tablespoons of soy sauce 1 teaspoon worchestershire sauce 1/4 teaspoon dry mustard 1/2 cup red or white wine ( we like red ) 1/2 cup catsup 3 small cloves of garlic ( Dad likeS more! ) 1 teaspoon lemon juice Pour on venison and let set for three hours at room temperature before grilling YOU WILL LOVE IT! Kelli Bellinger <BucksnDucks@aol.com> Redding, Ca. USA - Spring Bear Roast. needed: 3 lb lean spring bear 2 cloves garlic 1/2 cup Woschister sauce 1/2 cup cheep red wine 2 tbs steak sauce 1/2 med red onion sliced thin salt & pepper make small 1" cuts in roast - fill these cuts with small chunks of garlic, (in this case more garlic is better) - place roast in bowl large enough to hold 1/2 water. Add to roast the cheep red wine, woschister sauce, steak sauce and red onion. - fill bowl with water until roast is covered. Place in refrigator for at least ten hours. - take out of refrigator place roast in crock pot with enough water to just cover. Add additional garlic and some more onions. You can add potatoes and carrots etc if you wish. Cook on low heat until meat falls apart, approximately six hours. Serve with salad, mashed spuds and gravy, ummmm Jerry Carlton <Enforce72000@yahoo.com> Salmon, Idaho USA - Elk Sloppy Joe's What you need 1 lb of Elk burger (unthawed)and 1 cup of water brown Elk burger and crumble meat to the size of a nickel add 1 cup ketchup 1/2 cup mustard stir into elk burger until it is a red or orange color add 1/2 cup of chopped onion and 1/2 cup of chopped green pepper once all ingredients are added cook for 5 minutes on high heat serve on toast or plain bread Sean Coombs <sean_coombs@hotmail.com> Logan, Utah USA - Barbacoa: 3-5lb. roast, venison,elk,moose,or beef. Garlic and herb marinade (KC masterpiece, Lawry's or Italian salad dressing) 3 tbsp. Red chile powder, (Mccormicks or Gebhardts) 1 tbsp salt. Cut roast into chunks the size of a baseball. Rub garlic and herb marinade over meat, insuring all sides are coated. Arrange in crock pot. Sprinkle chile powder and salt over meat. Set crock pot on high for 5 hours. Or set it on low before you go to work. Shred meat and place back in crock pot with juice. Serve with spanish rice and beans or in burritos. Your house will smell sooo good you may end up eating it out of the crock pot. I HOPE YOU ENJOY! Al Campa <RTD4X@AOL> Colton , Ca USA - elk meat balls 1 pound hamburger roll in to balls cook in pan on stove make sure to put garlic salt and pepper you can even put some oinions in. ENJOY!!!!!!!!!!ENJOY!!!!!!!! billy bob's cooking USA - Start with nice piece of raw venison or beef. Slice VERY thin to preferred length. Mix your spices and cure (my favorite is Hi Mountain Jerkey Cure and Seasoning (can be ordered from Cabellas catalog or on-line) according to the directions on the box. After everything is sliced and covered with the seasoning, let it cure 24 hours in the fridge. In the oven, place foil on the bottom to catch the drippings. Lay the strips on the oven racks, making sure there is air between each piece. Place in a 200 degree(F)oven for 1 to 1 1/2 hours (leaving oven door open just a crack). Taste the jerkey frequently. When cooked to your liking...stop cooking! Boyds Own Jerkey <jrbf@ix.netcom.com> Green Valley, AZ USA - Grouse Enchiladas This is one enchilada recipe that will make your mouth water. You can substitute chicken/pheasent/turkey or any other white meat for the grouse. You will need: 3 grouse breasts or 2 chicken breasts one package of large tortillas (I usually use flour tortillas) one large onion (Chopped) two cans of chillies (small cans)(Chopped) one can of sliced olives one pound of Monterey Jack cheese (shreded) one cup of sour cream one and a half cups of milk chicken bullion (packets or powder work better than the cubes) flour butter salt pepper Put breasts in a pot to boil. Cook for about 45 min or longer depending on how tough the meat is... While the meat is boiling melt about 1/4 of a cup of butter in a sauce pan. Once the butter has melted remove it from heat. You don't want the pan to be to hot! Next add enough flout to make the butter into a smooth paste. Then add a little bit of milk to it and wisk it together well (making sure to mix in all the lumps). Add the remaining milk and then the sour cream. Mix this all togeter and place back onto medium heat. Add about a tablespoon of chicken bullion to the sauce. Taste the sauce it should taste like cream of chicken soup. Add more bullion if needed. Once the sauce has come to a boil reduce the heat and add a cup of cheese to it. Salt and pepper to taste. In a frying pan add about two tablespoons of olive oil. Add the onion and strained chillies (strain the chillies into the sauce!). Saute' until the onoins have become transperant. PREHEAT OVEN TO 350 deg. Once the meat is cooked shread or slice into bite size pieces. Combine the meat, onions and chillies, about half a cup of the sauce(enough to make the pieces stick together) and about a third of the olives. Fill each tortilla with about three tablespoons (how much ever you want) Roll into a tight wrap and place into a greased cassarole pan (cake pan works well also). Once the pan is full, pour the sauce over the top of the enchiladas, sprinkel with the remaining cheese and sprinkel with the remaining olives. Place in the oven for about 45 min to an hour. Enjoy Ivan Clark <clarkivan@hotmail.com> Ennis, Montana USA - any wild game on 4 legs cut steaks about 3/4 inch thick then pound with a knije blade on both side to tenderize flour with pepper garlic salt and what ever trips your trigger fry in hot oil of choise till done how ever you like you meat cooked and enjoy we love it try a jaccard meat tenderizer 36 blade well worth the money 39.00 cabellas ted k <plotts@hscis.net> milton freewater, oregon USA - "Hot & Spicey venison jerkey" 2 to 3 lbs venison steak or chops sliced 1/4in. thick.18oz World Harbors jamaican style jerk sauce.1 package McCormick grillmates zesty herb marinade.2 tbls. Mezzetta habenero hot sauce. dash of crushed pizza peppers & dash of coarse cracked pepper. combine all ingredients in large bowl allow meat to marinate at least 4 hours,longer if you like it hotter! stirring several times. smoke approx. 3 to 4 hrs. using hikory or your favorite wood. i use a Brinkman H2O smoker if you have one pour left over marinade into water bowl.alternate 1 tsp.Daves insanity sauce inplace of hot sauce if you don't have taste buds, you'll need plenty of tall cold one's enjoy! jeff critchley <ourtwins2@netzero.net> marysville, wa USA - -------- Squambo* -------- recipe by Jeffrey Scott Holland -------- 3 tablespoons olive oil 1 cup finely chopped Vidalia onions 2 garlic cloves, minced 3/4 cup finely chopped carrots 2 cups coarsely chopped red and green bell peppers 2 teaspoons basil 1/4 teaspoon thyme 2 cups coarsely chopped tomatoes 2 cups rice 3 cups beef stock (or vegetable stock) 1/4 teaspoon ground allspice 1/2 teaspoon cayenne pepper 2 tablespoons cornstarch in 1/4 cup of water 1 cup fresh grated swiss, parmesan or muenster cheese salt to taste Bring 3 cups of water to a boil in a heavy saucepan. Stir in 2 cups rice. Cover, reduce heat, and simmer for 45 minutes until rice is tender. Drain excess water if there is any. In another large saucepan, heat the oil. Add the onions, garlic and stir occasionally till the onions are translucent. Stir in the carrots, bell peppers, basil and thyme. Stir for about 5 minutes, then add everything else except the cheese. Cover and simmer for 20 minutes, or until vegetables are tender. Mix the vegetable stew with the rice and sprinkle the cheese on top. Serve with turmeric mashed potatoes (see recipe4.txt). Serves 8. ----------- * Squambo is a regional dish popular in the KY/TN/VA area, and originated in Waco, Kentucky around the 1920's. This version is meatless other than the stock, but traditional versions usually feature meats such as squirrel, opossum, groundhog and coyote. Jeffrey Scott Holland <jsh@zeus.chapel1.com> Richmond, KY USA - Jalapeno Spuds. 6 Large red potatoes 1 pound of bacon 6 Jalepenos or less for those who desire not so much heat 1 large red onion 1 large green bellpepper Garlic/ use a few of the individual cloves or pieces not the whole thing. 1 dutch oven Cut potatoes into small cubes dice jalepenos, onion, bellpepper and garlic In dutch oven cook bacon until done and leave grease in oven. add potatoes, Jalepenos, onion and bellpepper. mix together evenly and cover with lid Let oven stand in coals covered on all sides for an hour. Check, stir and if not done cover and place back into coals until cooked where potatoes are soft. Add salt to taste. Bugler <allpeps@cs.com> queen creek , az USA - Bacon-Green chilie Wrap 2 lbs elk or deer tenderloin 2 cans whole green chilies 1 lb of bacon Take your loin and cut into steaks about 2in. thick and 3in in diameter. Then take one steak lay one green chilie in center of steak fold, take 2 slices of bacon wrap around steak secure with toothpicks. do this with each steak. Lay in baking pan and bake until desired doness at 350 degrees. Can also, be grilled. Season with your own seasonings if desired. Fresh garlic goes great with the green chilies in center of steak. Jannette USA - 1 1/2-2 lbs.elk steaks 2 Tbl+2 Tbl butter 1 Tbl olive oil 4 cloves garlic (chopped) 1 shallot (chopped) 1/2 bottle Pinot Nior wine 1. Season the steaks with salt and pepper 2. Heat 2 Tbl butter and 1 Tbl olive oil in a skillet 3.Sear steaks to med. rare on med. high (be sure you don't over cook meat...Med rare only!) 4. After steaks are done, hold in a warm oven 5. Add garlic and shallot to hot oil, saute' 30 to 60 sec. 6. Add wine to hot pan and let reduce by half 7 Strain garlic and shallots from sauce with strainer and add remaining butter. Season with salt and pepper 8. Remove steaks from oven and add any juice from the meat to sauce 9. Pool sauce on plate and serve with the sauce Ron Williams <yesdear@lvcm.com> Las Vegas, NV USA - HOT!!! Vension Jerkey 2 pounds of vension cut 1/8" thick (make sure to cut against the grain to improve tenderness) In a large mixing bowl add the following: 15oz. bottle of Lea&Perrins worcestshire sauce 1/2 cup liquid smoke 2 Table Spoons of Cayenne Pepper 2 Table Spoons of Lemon Pepper 2 Table Spoons of Coarse Ground Black Pepper 2 Table Spoons of Seasoned Pepper Blend 1 Table Spoon of Crushed Red Pepper Blend well Let the Vension soak in mixture for at least 3 hours, the longer it soaks the HOTTER it is. Hang from top oven rack with wooden tooth picks (make the wife happy by covering the bottom rack with tin foil) Set oven at 180 degrees and in 5-6 hours enjoy. (Make sure that you have plenty of drinks on hand) Rodney <young@chipshot.net> Quanah, Texas USA - Casserole: Brown 1 lb Venison / Moose burger with 1 onion Stir: in 1 can each condesed cream of mushroom soup and 1 can 12oz whole Kernel corn. Add 1 pkg Kraft tex mex Nachos shredded cheese. Spread : in casserole dish and top with 1 pkg prepared Stove top stuffing mis (cornmeal flavour) Bake: at 375 F (190C) 18 - 20 min or until bubbling. Makes 6 servings. * Cathy <buck@xcelco.com> Brigden, Ontario, Canada - Roast Deer Tenderloins 2 Mule deer tenderloins (about 2 Lbs) 1lb bacon Marinade: 1 cup red wine vinegar 1/2 cup Olive oil (does not have to be extra virgin) 2 cloves crushed garlic 2 tsp dried majoram 2 tsp dried basil One small red onion finely chopped salt and pepper to taste(I like to add crushed black peppercorns) Upon fied dressing your deer remove tenderloins as soon possible. Tenderloins begin to dry out almost immediately.(I always carry along a couple of ziplock bags for this purpose) Once you get home trim all fat and the shiny membrane from the tenderloins. -mix the red wine vinegar and olive oil in a small sauce pan over medium heat -add onion and garlic to marinade and cook for 5 minutes to bring out the flavor -add remaining spices and set aside to cool. Once cool pour over tenderloins and marinate for at least 24 hours. -To cook wrap each tenderloin with bacon strips and wrap in heavy duty tinfoil and grill over a medium heated grill for 40-45 minutes turning just once. - servce with twice baked potates and fresh lettuce salad and a rich red wine. even my kids eat this. Jeff Cole <wsigla@nemontel.net> Glasgow, MT USA - Elk Parmesan Season thin cut elk steaks, sear in oil until browned. Place in casserole dish. Pour two cans of Campbell's Golden Mushroom Soup mixed with about 1/2 can of milk over steaks. Add can of drained mushrooms if you like. Thickly cover with fresh shredded (not from a can)Parmesan Cheese. Bake in 325 degree oven until cheese melts and bubbbles into soup mix. This one is quick, easy and outstanding! Scott Terry <terrys@blissnet.com> Jackson, WY USA - Elk Burger Bundles 2 pounds of Elk burger 1 box of stouffers stuffing 1 can of Cream of Mushroom soup take and roll burger into balls 1/4 pound approximately take burger balls and carefully make a hole insert 1Tbsp of stuffing into each bundle. after stuffing bundles put 2Tbsp of Cream of mushroom soup on top of each bundle. Stuffing that is left over can be put between each bundle. Cook at 375 degrees for 45 minutes sean coombs <natureboy_0@yahoo.com> Logan, Utah USA - Deer or Elk Stew 1-1/2 lbs stew meat 1 inch cubes 3-4 cups miniature carrots 1- large onion cut up 5-medium potatos peeled and cut into at least 1 inch cubes 2-bay leaves 2-cloves minced garlic 1-can tomato sauce 2-tsps italian seasoning 2-3 cups flour 1/2 cup oil Start by mixing flour, italian seasoning, and some salt and pepper in a bag. Put meat cubes in and shake until well coated with flour(sometimes flour sticks better if meat is slightly dampened w/water). Brown meat in a 1/2 cup of oil on med. high heat. Add all vegetables, meat, bay leaves, and tomato sauce to a large pot and then add water until all are covered. Simmer on low for at least 21/2 hours stirring often so bottom does not burn. Sauce should have a thick gravy like texture and meat will melt in mouth when done. Tony Turner <turner0701@cs.com> Sun Valley, NV USA - Deer Burger Caserole "What you Need" 1 1/2 pounds of ground deer or elk burger 2 cans of cream of mushroom soup (preferably campbells) 2 cans of canned new potatoes (drained) Brown deer or elk burger in Large Frying pan until brown combine the soup with 3/4 can of water and mix in well add potatoes and mix with other ingrediants. let simmer on low heat for 5-10 minutes until it appears to look like gravy serve on bread and add salt and pepper to taste sean coombs <natureboy_0@yahoo.com> Logan, Utah USA - The Chef's Venison Casserole Ingredients: 1 1/2 lb Ground Venison 1 medium onion - chopped 2 tps canola oil 1/2 tsp. sea salt 1/2 tsp white pepper 2 4 oz. cans mushrooms 1 10 can mushroom soup 1 1/2 cups water 3 medium potatoes - diced Method: Put oil in a skillet, heat, and brown venison and onions. Drain off fat and pou into a medium size casserole. Add mushrooms with juice and potatoes, mix together. Mix water and mushroom soup and pour over other ingredients. Bake for 1 1/2 hours in a 350 degree F. oven. If you would like some thing different. Mix up some baking powder biscuits and add them to the top for the last ten minutes of baking and cook until bisuits are brown. I know you will enjoy this recipe. Chef David Tremblay <dtremblay@direct.ca> Summerland, British Columbia Canada - CHEF DAVE'S VENISON SAUSAGE Ingredients: 7 lbs. Ground Venison 1 1/2 Ground fat pork 7 heaping tsp. Tender quick salt 2 tsp. dry mustard 2 tsp. mustard seed 2 tsp. liquid smoke 3 crushed Garlic cloves Method: Combine all ingredients in a large bowl and mix well together, kneading for about 15 minutes. Cover with thight fitting cover, place in refrigerator. take out every day and blend by kneading for about 10 to 12 minutes for the first the first three days. The next day it can be stuffed into sausage casings or you can make them into 1/12 inch thick roll them smoke them or bake them for 8 hours in a 175 F. degree oven They sure do make good eating. Chef David Tremblay <dtremblay@direct.ca> Summerland, British Columbia Canada - CHEF DAVE'S VENISON SAUSAGE Ingredients: Method: 7 lb. Ground Venison Combine all ingredients in a large bowl and 1 1/2 lb gound fat pork mix well together, kneading for about 15 minutes. 7 heaping tsp. Tender Cover with thight fitting cover, place in quick salt refrigerator. take out every day and blend by 2 tsp. dry mustard kneading for about 10 to 12 minutes for the first 2 tsp. mustard seed the first three days. The next day it can be stuffed 2 tsp liquid smoke into sausage casings or you can make them into 1/12 3 crushed garlic cloves inch thick roll them smoke them or bake them for 8 hours in a 175 F. degree oven> They sure make good eating. Chef David Tremblay <dtremblay@direct.ca> Summerland, British Columbia Canada - DEER POT ROAST DEER ROAST 1 ONION, SLICED PATATOES 1 LEMON CARROTS PEPPER CELERY SALT GARLIC Brown roast in small amount of oil in iron skillet. When brown, add salt and pepper, a few celery seeds or salt, 1 sliced onion and juice of one lemon. Add garlic and onions to taste. Add small amounts of water and cover. Cook on top of stove at low heat until tender. Add potatoes, carrots and cook until tender. David T. Wyoming,, MI USA - "Kabobs" What you'll need: 1 to 2 pound venison steak, cubed. Bottled French dressing Mushrooms Pineapple chunks Green peppers, sliced Small onion chunks Place cubed venison in bowl. Pour enough French dressing over the meat to coat well. Marinate for 1 hour or more. Skewer meat, mushrooms, pineapple, peppers and onions on skewers according to individual taste. Grill over charcoal, basting lighly with dressing. Brian USA - Venison Swiss Steak Ingredients: 2-3 lbs. venison or elk chops, (or round steak) 1 medium onion (chopped) 2 bell peppers (chopped) 2 large cans stewed tomatoes, diced 1 medium can tomato sauce 2 tsp garlic powder salt & pepper (to taste) Brown chops, or round steak in large dutch oven, or bean pot in 1/4-1/2 cup vegetable oil. Remove meat from pot, and set on paper towels to drain off oil. Drain oil from cooking pot and discard. Add meat back to pot, over low-medium heat, & add stewed tomatoes and tomato sauce. Stir in garlic powder. Add onion, bell pepper, and salt & pepper. Simmer over low-medium heat for about an hour, or until meat is tender. Serve this over rice, or mashed potatoes. This, with a little bread & butter makes a complete meal! It can also be frozen to take to camp for a time saver! Give it a try, and if you like it let me know. I've got a lot more recipes that are simple, filling, and delicious! All the meals can be frozen to take to camp. Saves a lot of time in the field for more important things!!!!!!!!!! Dennis Crockett <tri1027155@aol.com> Peoria, Az USA - Jerky 2-3 pounds meat 1/2 cup soy sauce 1/2 cup Worcestershire sauce 2 teaspoons Accent 2 teaspoons onion powder 2 teaspoons seasoned salt 2/3 teaspoon garlic powder 2/3 teaspoon black powder Cut meat with grain in 1/2-inch strips. Mix other ingredients to make marinade. Submerge meat in marinade for 24 hours. Place meat strips on oven rack in oven and cook for 8 hours at 150 degrees. Enjoy!!!!! Charles Matherne Eagle, MI USA - 2 pounds venison cut in strips 1/4 inch thick 6-7 inches long) 14-ounce jar liquid smoke Sweet pepper flakes crushed to consistency of course ground 2 tablespoons sugar pepper seasoned salt Garlic powder Ground pepper Mix sugar, a few pepper flakes, ground pepper, garlic powder adn liquid smoke in a bowl. Toss meat into bowl, make sure all strips are covered. Let stand 1 hour. (Stir ocasionally). String strips onto a shish kabob skewers. Sprinkle with salt, pepper and garlic powder. The more pepper the hotter the jerky. In oven hang skewers from rack in the highest position . On bottom rack, place foil to catch drippings. Bake at lowest oven setting for at least 5 hours until dehydrated. Do NOT store in closed container or bag. Judy Keller Davenport, IA USA - CHOPS SMOTHERED IN ONIONS & GREEN PEPPER 8-10 SMALL DEER CHOPS (FROM TENDERLOIN) 2 TBSP MARGARINE OR BACON FAT 2 GREEN PEPPERS, SLICED 1/2 CUP WATER,SALT & PEPPER 2 MEDIUM ONIONS SLICED MELT MARGARINE OR FAT IN SKILLET. ADD CHOPS, SALT & PEPPER TO TASTE. ADD GREEN PEPPERS ADN ONIONS. ADD WATER TO PREVENT FROM STICKING IN PAN. COVER AND SIMMER FOR 15 MIN, TURN CHOPS OVER KEEPING PEPPERS AND ONIONS ON TOP OF CHOPS. COVER AND SIMMER ANOTHER 10 MINUTES OR UNTIL TENDER, KEEP CHOPS MOIST WHILE BAKING. Karrie <KARRIEL@AOL.COM> W.JORDAN, UT USA - "Grilled Deer Ribs" Cut rack of ribs into hand-size pieces using a meat saw or hack saw. Rib bones fragment easily; therefore, a hatchet or meat cleaver should never be used to divide ribs. Season ribs with powdered garlic, black pepper, seasoning salt, ground ginger and thyme leaves. Tenderize ribs in a pressure cooker for 20-30 minutes. Apply your favorite barbecue sauce and broil in over. "Barbecue Sauce " 2 bottles (34-ounces) ketchup 1/2 cup apple cider vinegar 1/2 cup yellow mustard 1/2 cup sugar few drops of hot sauce if desired 2 squrits of lemon juice Brian <muleys4u@aol.com> West Jordan, Utah USA - |
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