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Post by CraigF on Nov 21, 2007 1:05:31 GMT -5
Just had a curious thought in my head after 5 hours of butchering deer. What are your favorite deer recipes? Of course I mean those shot with savage MLs. ;D I figured that we could try others best ones.
Unfortunately, I don't know the one my wife used for chili, but it is good. My favorite, back from my "really" poor days is deer burger and hamburger helper. I still like this one the best, especially with a lot of cheese.
Look forward to reading these>
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psm207
Eight Pointer
Posts: 141
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Post by psm207 on Nov 21, 2007 2:06:44 GMT -5
Chili, Spaghetti, Lasagna, and yes, my most favorite, AlbonDigas (mexican meatball veggy soup).
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Post by rossman40 on Nov 21, 2007 3:27:19 GMT -5
Sounds like the story a army buddy told me. He just got his deer home from the processor and told his 7 or 8 year old daughter that they had to go to the store and get some deerburger helper. Feeling older she immediately started arguing that there was no deerburger helper. So to prove it he took her to the store and walked up to the manager (who was a hunting buddy) and asked "Bill, where is the deerburger helper??". Bill the manager says "still down aisle 6 but it is in boxes marked hamburger helper and behind them". It was a long time before the daughter argued with him again...
Chili is the number one use, we have that almost once a week during the winter. Tacos and burritos and even fajitas with thinly sliced steak. Manwich and of course hamburger helper. I usually get from each deer is just two roast, a few steaks, the backstrap and the rest is burger with no fat added. But the backstrap that is pounded thin and country fried in Sylvia's cajen batter is a super bowl party tradition around here. 8lbs goes fast!!!
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Post by tar12 on Nov 21, 2007 6:42:54 GMT -5
fried loin with eggs for Sunday breakfast,meatloaf,chili,venison salami sticks,stir fry,spaghetti,jalepeno/cheese sticks,sugar cured hickory smoked ham(guys,if you have not tried this,you MUST!)
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Post by realhunter on Nov 21, 2007 9:09:07 GMT -5
My favorite recipe -------------------------------------------------------------------------------- Remove the backstrap whole... Best if it has been aged in controlled conditions for 4-5 days... Cut into two pieces, so that in will fit in a large zip lock bag... Inject the straps with Moore's Marinade original Hickory Flavor www.mooresmarinade.com ...( inject until you can't possibly get any more in the straps) Place in a plastic bag, and let sit overnight in the fridge. Just before cooking I like to use Tony Chacers Creole seasoning as a dry rub on the outside Best cooked over an open fire or a grill, Cook until medium ( do not over cook!!) Enjoy! |
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Post by CraigF on Nov 21, 2007 11:00:26 GMT -5
PSM207, how do you make your AlbonDigas?
tar12, how do you make your sugar cured hickory smoked ham?
They both sound great.
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Post by rossman40 on Nov 21, 2007 20:07:46 GMT -5
If you have a smoker several places have the kits for deer ham,, good eating for sure!!!
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Post by runningdog on Jan 2, 2008 1:28:10 GMT -5
One recipe that is popular at our club is: Take one backstrap and butterfly the loin but do not cut all the way through. Stuff with sharp chedder cheese and japaleno peppers with the seeds cut out/wrarp apple smoked bacon around the loin using toothpicks to secure the bacon. Soak over night in Italian dressing. Cook on the grill or a smoker.
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Post by runningdog on Jan 2, 2008 1:40:29 GMT -5
One other tasty treat. cut sweet potatoes into slices the size of patotoe chips. Deep fry in peanut oil at 350 degrees for 4 minutes. Take out and drain well. Springle with toneys cajun spice. Enjoy
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Post by runningdog on Jan 2, 2008 1:42:15 GMT -5
Please excuse my terrible spelling but I am from Alabama!!!
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Post by minst7877 on Jan 2, 2008 8:59:31 GMT -5
Here is my Chili Recipe A favorite in deer camp.
1 & 1/2 lbs ground venison (nothing added during grinding)
1/2 lb fresh breakfast sausage
2 - 24oz jars Chi-Chi's Fiesta Salsa Medium
1 - 15oz can dark kidney beans (drained)
1 - 15oz can Brooks Chile Beans (Hot)
1 teaspoon chili powder
2 fresh Jalapeno peppers
Brown venison and sausage in a skillet (drain if necessary) then put in crock-pot, add the other ingredients and let simmer on low setting for 4 hours. Makes about 5 quarts of chili.
I consider this to be a moderately spicy recipe and can be adjusted up or down to your liking. My wife will not eat it to hot for her.
DC
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