tag:blogger.com,1999:blog-27358920142278319702024-03-21T05:06:14.140-07:00My Garage Man CaveEvery man needs a place where he can kick back, relax and forget about the worries of the day. His garage, barn, or even the basement will work for a man cave as long as he can customize to his own tastes.Holiday Spirithttp://www.blogger.com/profile/16642597084243749877noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-2735892014227831970.post-22525856844356313122015-01-06T18:30:00.001-08:002015-01-06T18:30:41.055-08:00Redneck Time OutDunno what to really say about this... Guess I'll let the photo do the talking.. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJ9YK8P1MoUiGAxDVR_SQwYTLRYtx-JaVh0t92o4qYpHbWWbjpVo5YuUPaGgFR9CzTHyaPz1t7jV1WaloBzaFOQF9JGikqaCNRlx954-Crd5IngoYlE0NQUT7eKwvTQ9pJmUO6IAdGvk3/s1600/RedneckTimeOut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJ9YK8P1MoUiGAxDVR_SQwYTLRYtx-JaVh0t92o4qYpHbWWbjpVo5YuUPaGgFR9CzTHyaPz1t7jV1WaloBzaFOQF9JGikqaCNRlx954-Crd5IngoYlE0NQUT7eKwvTQ9pJmUO6IAdGvk3/s1600/RedneckTimeOut.jpg" height="240" width="320" /></a></div>
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No redneck young-ins were hurt in the making of this pic!Holiday Spirithttp://www.blogger.com/profile/16642597084243749877noreply@blogger.comtag:blogger.com,1999:blog-2735892014227831970.post-47446574571759920392014-12-27T16:11:00.003-08:002015-01-07T15:15:30.178-08:00Magnum's Deer Chili2 lb deer, or other game, ground<br />
40 oz red kidney beans, can<br />
46 oz v-8 juice, can<br />
3 oz jalapeno peppers<br />
1 tb sugar<br />
1 tb chili powder<br />
1 tb cumin<br />
1 1/2 tb onion, dry, minced<br />
1/2 tb garlic salt<br />
1/2 tb red pepper<br />
<br />
Brown meat in a black iron pot over medium-high heat. Drain jalapeno and<br />
chop. Drain kidney beans, rinse with cold water and drain again. After meat<br />
is brown, add all other ingredients and cook over medium heat for 4 hours.<br />
Add additional cumin, chili powder and red pepper to taste. Use caution<br />
with red pepper- it is easier to heat up with pepper than to cool off!<br />
<br />
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<br />Holiday Spirithttp://www.blogger.com/profile/16642597084243749877noreply@blogger.comtag:blogger.com,1999:blog-2735892014227831970.post-82979433258734139322014-12-27T16:09:00.001-08:002014-12-27T16:09:27.442-08:00Deer or Elk Jerky Recipe1 elk or deer roast or flank, sliced 1/8 thick<br />
2 tb hickory smoked salt<br />
1 tb garlic salt<br />
2 tb monosodium glutamate<br />
4 tb seasoned pepper<br />
2/3 c soy sauce<br />
1/3 c worcester sauce smoked<br />
1 tabasco sauce to taste<br />
<br />
Sprinkle meat with dry mixture, both sides. Drape on oven racks without<br />
touching while oven heats to 200 degrees. Place in oven with door open 2-3<br />
inches. After one hour, baste with sauce, repeating every half-hour for the<br />
remaining two hours at 200 degrees. Now drop oven to 170 degrees and finish<br />
meat in 45 to 90 minutes.Holiday Spirithttp://www.blogger.com/profile/16642597084243749877noreply@blogger.comtag:blogger.com,1999:blog-2735892014227831970.post-82773325419419620262014-12-27T15:19:00.000-08:002015-01-07T15:16:18.186-08:00Venison / Elk Meatballs1 1/2 lb venison or Elk, ground<br />
2 c sour cream, divided<br />
2 tb ketchup<br />
1 1/4 ts salt<br />
1/4 ts pepper<br />
1/2 ts garlic salt<br />
1/2 ts oregano<br />
1 tb oil<br />
1 tb water<br />
2 ts dill weed paprika<br />
<br />
Combine elk/venison, 1/4 cup sour cream, ketchup, salt, pepper, garlic salt and<br />
oregano. Shape into meatballs the size of walnuts.<br />
<br />
Brown meatballs in hot oil. Pour off any excess oil. Add water, cover and<br />
simmer 15 minutes. Remove meatballs to your serving dish.<br />
<br />
Combine remaining sour cream, salt and dill in skillet in which meatballs<br />
were cooked. Heat through and pour over meatballs. Sprinkle with paprika.<br />
Serve with rice or noodles.<br />
This will serve 6 for dinner or more as appetizers.<br />
<br />
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<br />Holiday Spirithttp://www.blogger.com/profile/16642597084243749877noreply@blogger.comtag:blogger.com,1999:blog-2735892014227831970.post-16187556090396131122014-12-27T15:16:00.000-08:002014-12-27T15:16:16.793-08:00Venison Meat Loaf3/4 lb venison, ground<br />
1/4 lb sausage, ground<br />
1 egg<br />
2 tb parsley, chopped<br />
1 tb butter, softened<br />
1 tb bread crumbs<br />
1 ts lemon juice<br />
1 ts salt<br />
1/4 ts pepper<br />
1 tb onion flakes, dried<br />
1 c water<br />
1/2 pk lipton's onion soup mix<br />
<br />
Combine all ingredients except the Onion Soup Mix and the cup of water and<br />
shape into a loaf. Place in a lightly greased pan.<br />
Bake 1 hour @ 350-degrees. Baste every 10 minutes with a combination of 1<br />
cup water and 1/2 package dried onion soup mix.Holiday Spirithttp://www.blogger.com/profile/16642597084243749877noreply@blogger.comtag:blogger.com,1999:blog-2735892014227831970.post-76166969568727348322014-12-27T10:48:00.000-08:002014-12-27T10:48:05.928-08:00Venison or Elk Loaf With Noodles--VENISON ELK LOAF--<br />
1 1/2 lb venison or elk, ground<br />
3/4 c milk<br />
1 pk Lipton's onion soup mix<br />
1 egg, lightly beaten<br />
1 1/2 c bread crumbs (soft)<br />
1/4 c ketchup<br />
1 tb brown sugar<br />
1 tb prepared mustard (Coleman's)<br />
4 sl jack cheese<br />
<br />
----POPPY SEED NOODLES----<br />
1/2 lb egg noodles (3 cups),<br />
-uncooked<br />
2 tb butter<br />
1/2 c half-and-half<br />
1/2 c jack cheese, grated<br />
1 ts poppy seeds<br />
<br />
VENISON / ELK LOAF: Lightly oil a 9-inch ring mold. Combine milk, onion soup<br />
mix, egg and bread crumbs. Let stand until mixture is mushy. Combine<br />
mixture with ground venison. Shape into mold and turn out onto baking pan.<br />
(You can do this with any meatloaf: very pretty and easy to slice).<br />
Combine the ketchup, brown sugar and prepared mustard. Brush mixture onto<br />
loaf. Bake in a preheated 400-degree oven for 40 minutes, brushing with<br />
ketchup mixture once more during baking.<br />
Remove loaf from oven and arrange Jack cheese slices over loaf. Bake about<br />
5 minutes longer until cheese melts. Slide onto serving plate. Fill center<br />
with Poppy Seed Noodles.<br />
<br />
POPPY SEED NOODLES: Cook the noodles according to<br />
directions on the package, or until tender. Drain well. Toss with butter,<br />
half-and-half and Jack cheese. Sprinkle on the poppy seeds and toss well to<br />
mix.Holiday Spirithttp://www.blogger.com/profile/16642597084243749877noreply@blogger.comtag:blogger.com,1999:blog-2735892014227831970.post-20118513409393052782014-12-24T14:58:00.003-08:002014-12-24T14:58:54.576-08:00Venison Chil3 tb vegetable oil<br />
1 lg onion, finely chopped<br />
2 cloves garlic, minced<br />
1 pequin chile, minced<br />
1 1/4 lb venison, cubed 1/2<br />
3/4 lb ground venison<br />
28 oz can of crushed tomatoes<br />
3 tb red wine vinegar<br />
3 tb ground chili powder<br />
2 tb ground cumin<br />
2 tb worcestershire sauce<br />
1/2 ts cayenne pepper<br />
1 green bell pepper, chopped<br />
2 ts salt<br />
1 fresh ground black pepper<br />
10 oz red kidney beans, drained<br />
3 tb masa harina *<br />
* Mixed with a little water into a smooth paste for thickening chili.Holiday Spirithttp://www.blogger.com/profile/16642597084243749877noreply@blogger.comtag:blogger.com,1999:blog-2735892014227831970.post-10789982677873951262014-12-24T14:57:00.001-08:002014-12-24T14:57:14.662-08:00Venison Sauces1/4 lb sugar<br />
1/2 pt champagne vinegar<br />
1 sweet sauce:<br />
6 oz white or red currant jelly<br />
6 oz white or red wine<br />
<br />
Sharp Sauce:<br />
Sharp Sauce:--A quarter-pound of the best loaf-sugar, or white candy-sugar,<br />
dissolved in a half-pint of Champagne vinegar, and carefully skimmed.<br />
Sweet Sauce:--Melt some white or red currant jelly with a glass of white or<br />
red wine, whichever suits best in color; or serve jelly unmelted in a small<br />
sweetmeat-glass. This sauce answers well for hare, fawn, or kid, and for<br />
roast mutton to many tastes.<br />
Gravy for Venison:--Make a pint of gravy of trimmings of venison or shanks<br />
of mutton thus: broil the meat on a quick fire till it is browned, then<br />
stew it slowly. Skim, strain, and serve the gravy it yields, adding salt<br />
and a teaspoonful of walnut pickle.<br />
Heat to boiling, stirring occasionally, reduce heat and cover. Simmer until<br />
wild rice is tender, 40 to 50 minutes. Stir in pine nuts, pears and<br />
currants.Holiday Spirithttp://www.blogger.com/profile/16642597084243749877noreply@blogger.comtag:blogger.com,1999:blog-2735892014227831970.post-49071716724999227692014-12-24T14:55:00.003-08:002015-01-07T15:19:55.747-08:00Smoked Spicy Venison Jerky4 lb venison roast<br />
1/2 c brown sugar<br />
1/4 c salt<br />
1 c water<br />
1 c red wine<br />
1/2 ts onion powder<br />
1/2 ts pepper<br />
1/2 ts garlic powder<br />
1/2 ts Tabasco sauce<br />
<br />
Serves many people.<br />
<br />
Trim fat from venison and cut into 1/4- to 1/2-inch thick slices. Place<br />
meat into the marinade made by combining the above ingredients in a glass<br />
or ceramic bowl. Marinate at least 8 hours in a cool place. Remove to a<br />
rack and allow to air dry until they become glazed. Do not rinse. Smoke for<br />
12 to 16 hours depending on degree of desired dryness. Use approximately 3 pan fulls<br />
of hickory or cherry wood chips to add to flavor.<br />
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<br />Holiday Spirithttp://www.blogger.com/profile/16642597084243749877noreply@blogger.comtag:blogger.com,1999:blog-2735892014227831970.post-71248179426060556182014-12-24T14:54:00.003-08:002014-12-24T14:54:29.854-08:00Sugar Cured Venison Jerky5 lb venison roast<br />
1 1/2 c sugar<br />
1 ts brown sugar<br />
15 ts salt<br />
1 oz liquid smoke<br />
2 ts garlic<br />
3 ts seasoning salt<br />
1 ts black pepper<br />
<br />
Serves several people.<br />
<br />
Cut venison 1 to 2 inches wide and 1/4-inch thick, 6 to 10 inches long. Put<br />
in large mixing bowl and add sugar a little at a time. Be sure to mix<br />
well. Mix brown sugar and all other spices and mix all together. Put in<br />
refrigerator approximately 6 to 8 hours. Take out and put in oven on<br />
racks, lightly pepper. Cook at a maximum of 150F until completely dry,<br />
approximately 8 hours.Holiday Spirithttp://www.blogger.com/profile/16642597084243749877noreply@blogger.comtag:blogger.com,1999:blog-2735892014227831970.post-42391966818603209722014-12-24T14:53:00.002-08:002015-01-07T15:19:22.006-08:00Deer Jerky Marinade3 lb deer meat, thinly sliced<br />
3/4 c wine, dry<br />
1/3 c lemon juice<br />
1/4 c onion, minced<br />
1/4 c brown sugar<br />
2 ts liquid smoke<br />
1 ts seasoned salt<br />
1/4 ts pepper<br />
3 ea bay leaves<br />
<br />
Marinade deer meat for 24 hours in the marinade mixture, covered, in a cold<br />
part of the refrigerator.<br />
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<br />
<br />
Turn meat several times. Remove meat, spreading<br />
out to bring to room temp. Place on greased racks in a smoker and smoke at<br />
a low heat (160-190 degrees) for 5 to 7 hours, until meat becomes slightly<br />
translucent and darkly red, near black. Store in plastic bags in<br />
refrigerator.Holiday Spirithttp://www.blogger.com/profile/16642597084243749877noreply@blogger.comtag:blogger.com,1999:blog-2735892014227831970.post-59205314537137132582014-12-24T12:23:00.000-08:002014-12-24T12:23:15.770-08:00Venison Jerky2 lb sliced venison 1/8 thick<br />
2 tb Worcestershire sauce<br />
2 tb soy sauce<br />
1 tb salt<br />
1 ts ground red pepper<br />
2 cloves garlic, sliced<br />
1 c corn whiskey<br />
1 c water<br />
<br />
Slice the meat when it is lightly frozen. The cuts should be long, thin and<br />
with the grain. Cut across the grain if you want more tender, but more<br />
brittle jerky.<br />
<br />
Trim off all of the fat. Marinate strips in a glass container overnight.<br />
You may substitute 2 cups of red wine for the corn whiskey and water.<br />
<br />
Pat dry and arrange pieces side by side on an oven roasting rack, with- out<br />
overlap. Cook at minimum heat (150F) for 6 hours. Leave oven door ajar to<br />
allow moisture to escape. Meat should be dark, dry and store jerky in a<br />
cool, airtight container.<br />
<br />
Enjoy!!Holiday Spirithttp://www.blogger.com/profile/16642597084243749877noreply@blogger.comtag:blogger.com,1999:blog-2735892014227831970.post-29289781859639717742014-12-24T11:58:00.000-08:002014-12-24T11:58:20.110-08:00Venison Barbecue3 lb venison roast<br />
1 c catsup<br />
1 tb salt<br />
2 tb worcestershire sauce<br />
1/4 c vinegar<br />
1 tb butter<br />
1/8 ts cinnamon<br />
3 slices lemon<br />
1 onion, sliced thin<br />
1/8 ts allspice<br />
<br />
Sear 3-pound roast of venison in frying pan. Mix remaining ingredients in<br />
saucepan and bring mixture to boil, stirring to avoid burning, and simmer<br />
10 minutes. Cover venison with the sauce and roast in moderate oven (350<br />
degrees F.). Cook 1 1/2 to 2 hours - turning occasionally.Holiday Spirithttp://www.blogger.com/profile/16642597084243749877noreply@blogger.comtag:blogger.com,1999:blog-2735892014227831970.post-79689805377481878102014-12-24T11:56:00.003-08:002014-12-24T11:56:44.378-08:00Venison Shortcake1 slice bacon, diced<br />
1/4 c sliced onions<br />
1 lb ground elk/deer<br />
1/2 ts salt<br />
1/4 ts pepper<br />
2 tb flour<br />
1 1/4 c water<br />
1/2 ts prepared mustard<br />
1/8 c tomato ketchup<br />
<br />
----SHORTCAKE---<br />
2 c flour<br />
2 ts baking powder<br />
1/2 ts salt<br />
4 tb shortening<br />
2/3 c milk<br />
1 melted butter or margarine<br />
<br />
Saute' bacon and onions until slightly browned. Add meat, salt, pepper,<br />
and cook until browned. Add 2 tablespoons flour and blend. Add water,<br />
mustard, and ketchup. Bring to a brisk boil, stirring constantly.<br />
For shortcake, sift flour, baking powder and salt together twice. Cut in<br />
shortening. Add milk gradually, mixing to soft dough. Turn out on and<br />
knead slightly. Roll 1/4-inch thick and cut with floured 3-inch biscuit<br />
cutter. Place half the biscuits on baking sheets, brush with melted butter<br />
and place remaining biscuits on top. Bake in hot oven (425 degrees F.) 12<br />
to 15 minutes. To serve split shortcakes and pile meat mixture between<br />
halves.Holiday Spirithttp://www.blogger.com/profile/16642597084243749877noreply@blogger.comtag:blogger.com,1999:blog-2735892014227831970.post-80208984080809297602014-12-24T11:54:00.000-08:002014-12-24T11:54:00.971-08:00Hawaiian Venison1 lb boneless elk or deer round steak<br />
1/4 c flour<br />
2 tb margarine or butter<br />
1/2 c boiling water<br />
1 ts salt<br />
2 or 3 green peppers<br />
1/2 c pineapple chunks<br />
-SAUCE<br />
2 1/2 tb cornstarch<br />
1/2 c pineapple juice<br />
1/4 c vinegar<br />
1/4 c sugar<br />
1 1/2 tb soy sauce<br />
<br />
Cut steak into 1-inch cubes and dredge with flour. Brown meat cubes on all<br />
sides in hot fat. Add water and salt. Simmer gently until meat is tender.<br />
Clean green peppers and cut into 1-inch squares. Boil 10 minutes and<br />
drain. Add pepper squares and pineapple chunks to browned meat. SAUCE:<br />
Combine cornstarch, pineapple juice, vinegar, sugar and soy sauce and cook<br />
until sauce is clear and thick. Pour sauce over meat mixture and simmer 5<br />
minutes. Serve over Chinese noodles or cooked rice.Holiday Spirithttp://www.blogger.com/profile/16642597084243749877noreply@blogger.comtag:blogger.com,1999:blog-2735892014227831970.post-11101984485787495912014-12-24T11:51:00.002-08:002014-12-24T11:51:36.860-08:00Jellied Venison Salad1 1/2 tb unflavored gelatin<br />
1/2 c cold water<br />
1 bouillon cube<br />
1 1/2 c boiling water<br />
1/4 c vinegar<br />
1/2 ts salt<br />
2 c cooked, diced, leftover-<br />
-roast of; venison<br />
2 tb green pepper, chopped<br />
2 tb pimiento,cut in small pieces<br />
4 sweet pickles, chopped<br />
2 tb celery, diced<br />
1 tb onion, diced<br />
2 tb cooked cut green beans<br />
<br />
Soak gelatin in cold water. Dissolve bouillon cube and gelatin in boiling<br />
water. Add vinegar and salt. Cool this mixture and when just beginning to<br />
set add the rest of ingredients. Pour into individual molds or greased<br />
8-inch square baking dish. Chill and serve on a bed of lettuce with<br />
mayonnaise.<br />
<br />
Lunch Perhaps?Holiday Spirithttp://www.blogger.com/profile/16642597084243749877noreply@blogger.comtag:blogger.com,1999:blog-2735892014227831970.post-16018932871765061812014-12-24T11:49:00.004-08:002014-12-24T11:49:53.750-08:00Venison With Almonds1/2 c crushed pineapple<br />
2 tb margarine or butter<br />
1 1/2 tb cornstarch<br />
1/2 c pineapple juice<br />
2 c meat stock<br />
2 c cooked, cubed elk or deer<br />
1/2 c sliced celery<br />
1/2 c slivered toasted almonds<br />
1 ts salt<br />
<br />
<br />
Brown pineapple in the margarine or butter for 5 minutes. Mix cornstarch<br />
with pineapple juice. Add mixture and meat stock to the browned pineapple.<br />
Cook over low heat, stirring constantly, until thickened. Boil 2 minutes,<br />
then add meat, celery, almonds and salt. Allow to heat through and serve<br />
with rice or chow mein noodles.<br />
<br />
Hungry yet?Holiday Spirithttp://www.blogger.com/profile/16642597084243749877noreply@blogger.comtag:blogger.com,1999:blog-2735892014227831970.post-33947105103826024622014-12-24T11:47:00.001-08:002014-12-24T11:48:02.521-08:00Leg Roast Of Venison3 lb leg roast elk or deer<br />
5 slices salt pork<br />
1 onion<br />
1 apple<br />
1 ts salt<br />
1/4 ts pepper<br />
1/4 ts allspice<br />
2 sprigs of rosemary<br />
2 bay leaves<br />
<br />
Cut gashes in roast about 2 inches apart and half through the thickness of<br />
roast. Place in each gash a slice of salt pork, onion and apple. Top with<br />
a few more slices of onion. Sprinkle roast with spices and herbs. Place<br />
meat on a rack in a roasting pan. Bake in 300 degrees F. oven until done,<br />
2 to 4 hours, depending on tenderness of meat. Remove herbs before<br />
serving.Holiday Spirithttp://www.blogger.com/profile/16642597084243749877noreply@blogger.comtag:blogger.com,1999:blog-2735892014227831970.post-85324885504385981922014-12-24T11:45:00.001-08:002014-12-24T11:45:52.032-08:00Elk or Deer Spanish Pot Roast3 lb pot roast of elk or deer<br />
11 sliced stuffed olives<br />
1/4 lb salt pork<br />
1 medium onion, sliced<br />
3 tb margarine or butter<br />
2 c canned tomatoes<br />
1 ts salt<br />
1/4 ts pepper<br />
1 ts sugar<br />
<br />
Cut small pockets along sides of the roast with a sharp knife. Fill these<br />
pockets with slicedolives and salt pork which has been cut into small<br />
strips. Brown onions slices in margarine or butter. Remove onions and<br />
blown roast in hot fat. Add canned tomatoes, salt, pepper, sugar and<br />
browned onion. Cover and simmer until meat is tender - about 3 to 4 hours.<br />
Thicken liquid for gravyHoliday Spirithttp://www.blogger.com/profile/16642597084243749877noreply@blogger.comtag:blogger.com,1999:blog-2735892014227831970.post-48134567759106159172014-12-24T11:43:00.006-08:002015-01-07T15:17:42.877-08:00Elk or Deer Sauerbraten 3 lb elk or deer<br />
2 1/2 c vinegar<br />
3 c water<br />
2 medium onions, sliced<br />
1/2 lemon sliced<br />
6 whole cloves<br />
3 bay leaves<br />
6 whole black pepper<br />
1 1/2 ts salt<br />
1 ts fat<br />
1 1/2 tb flour<br />
<br />
Place meat in a large bowl; add vinegar, water, onions, cloves, pepper and<br />
salt. Let meat stand 48 hours in refrigerator, turning occasionally.<br />
Remove meat, brown in hot fat. Remove meat and add flour, brown and add 2<br />
cups vinegar marinade mixture; cook until mixture thickens. Add meat and<br />
simmer for two hours. Remove, slice meat and pour gravy over meat.<br />
<br />
Sounds Awesome!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJWhGDgn7T6nov577zRlpaXDBWsD6RNQNY6Z8EKYlX5i9tBVAf1kOA8YA12pfWbj1zwEwuPfXT-EkShRvoTNyQmn7wEUEV0Ge5S3LoPvO3x0QeCyso9Gg8E21-rvVM8Cu3884radgGrxRX/s1600/hunter3.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJWhGDgn7T6nov577zRlpaXDBWsD6RNQNY6Z8EKYlX5i9tBVAf1kOA8YA12pfWbj1zwEwuPfXT-EkShRvoTNyQmn7wEUEV0Ge5S3LoPvO3x0QeCyso9Gg8E21-rvVM8Cu3884radgGrxRX/s1600/hunter3.gif" /></a></div>
<br />Holiday Spirithttp://www.blogger.com/profile/16642597084243749877noreply@blogger.comtag:blogger.com,1999:blog-2735892014227831970.post-64552903242069907922014-12-24T11:32:00.002-08:002014-12-24T11:32:28.486-08:00Tomato Venison Pot Roast2 1/2 lb chuck or rump venison<br />
1 tb margarine or butter<br />
2 c tomato juice<br />
1 tb salt<br />
1 clove garlic<br />
4 medium potatoes<br />
6 carrots<br />
<br />
<br />
Brown meat slowly in margarine or butter. When well browned add tomato<br />
juice, salt and garlic. Cover lightly and simmer until tender, about 3 1/2<br />
hours. Add potatoes and carrots about 45 minutes before meat is done.Holiday Spirithttp://www.blogger.com/profile/16642597084243749877noreply@blogger.comtag:blogger.com,1999:blog-2735892014227831970.post-19464014906925847612014-12-24T11:31:00.002-08:002014-12-24T11:31:36.214-08:00Venison Meat Loaf With Chili Sauce4 slices fresh bread<br />
1/2 c water<br />
2 lb ground venison<br />
1 medium onion<br />
1 ts salt<br />
1/4 ts pepper<br />
2 eggs<br />
1 c chili sauce<br />
<br />
Soften bread in water and add remaining ingredients. Mix well, pack in pan<br />
and cover with chili sauce. Bake at 375 degrees F. for 45 minutes.Holiday Spirithttp://www.blogger.com/profile/16642597084243749877noreply@blogger.comtag:blogger.com,1999:blog-2735892014227831970.post-90377815584112609722014-12-24T11:29:00.002-08:002014-12-24T11:29:24.967-08:00Roast Venison4 lb venison roast; elk,moose,or<br />
-deer)<br />
2 tb flour<br />
2 cloves garlic (minced)<br />
2 tb brown sugar<br />
1 ts prepared mustard<br />
1 tb Worcestershire sauce<br />
1/4 c vinegar or lemon juice<br />
1 lg onion (sliced)<br />
1 cn tomatoes (14 oz can)<br />
1 marinade<br />
1/2 c vinegar<br />
2 cloves garlic (minced)<br />
2 tb salt<br />
1 cold water to cover meat<br />
<br />
Marinade the venison over night in the refrigerator. Season with salt, roll<br />
in flour and brown in hot skillet. Place in crock-pot cooker and add<br />
remaining ingredients. Cover and cook on low 10 to 12 hours. MARINADE: Mix<br />
ingredients together in a bowl just large enough to cover venison with<br />
water. No need to stir this marinade.<br />
Use for "red" meats (including rabbits) or game birds.Holiday Spirithttp://www.blogger.com/profile/16642597084243749877noreply@blogger.comtag:blogger.com,1999:blog-2735892014227831970.post-4497743614548997982014-12-24T11:27:00.000-08:002015-01-07T15:18:14.451-08:00Sharp Shooters Sure-Kill Venison Chili3 lb venison cubed/course ground<br />
3 cn kidney beans as extender<br />
3 cn tomato sauce<br />
2 cn tomato paste<br />
1 lg onion<br />
1/4 lb butter<br />
1 lb fresh mushrooms<br />
6 garlic wedges<br />
1 cn stewed tomatoes (optional)<br />
1 c barbecue sauce<br />
1/2 c sugar-more or less to taste<br />
1/2 c water<br />
3 tb red pepper<br />
6 jalapeno peppers - diced<br />
3 tb Louisiana hot sauce<br />
4 tb Worcestershire sauce<br />
2 tb oregano<br />
1/2 bell pepper-finely chopped<br />
<br />
<br />
Brown the venison (or other wild game) with some butter. Venison tends to<br />
be somewhat dry, so add butter as needed. Drain well. Add to 6-8 quart<br />
slow cooker. (A large pot on the stove will work, but overnight cooking<br />
is preferred). Add other ingredients, mixing well. Add only enough water<br />
to prevent burning. Cook covered for 2 hours at boil. Reduce heat to<br />
~200 degrees and cook until you can't keep everyone away. Consistency<br />
should be fairly thick. Cook uncovered if too thin.<br />
Top with shredded cheese of choice and serve with fresh cornbread.<br />
Freezes well if any left over.<br />
<br />
Sharp Shooter..<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAcXPNedn2g8ZKaC4sai2Os-YzvF-d1WCrDJVpvLE8AAf2FvXitq19JDzlqHomBcfwigPtkXLNT3_uekmBHzf0LswxR298LcoWe5Zh0sQGKCxBBoPstQbzoj2ri11WhUOIbxDx7Ai0UodR/s1600/solder.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAcXPNedn2g8ZKaC4sai2Os-YzvF-d1WCrDJVpvLE8AAf2FvXitq19JDzlqHomBcfwigPtkXLNT3_uekmBHzf0LswxR298LcoWe5Zh0sQGKCxBBoPstQbzoj2ri11WhUOIbxDx7Ai0UodR/s1600/solder.gif" /></a></div>
<br />Holiday Spirithttp://www.blogger.com/profile/16642597084243749877noreply@blogger.comtag:blogger.com,1999:blog-2735892014227831970.post-20525409423484469052014-12-24T11:23:00.000-08:002014-12-24T11:23:02.651-08:00Venison Roast3 lb chunk of venison roast (or<br />
1 roll it if its in steak<br />
1 form)<br />
2 c onion - cut up (2 in.<br />
1 pieces)<br />
2 c potato - cut up<br />
1 c carrots - cut up<br />
1 c fresh mushrooms - sliced<br />
2 tb liquid smoke<br />
3 tb (or more) worchestershire<br />
1 sauce<br />
3 tb (or more) soy sauce<br />
1/2 c beef broth<br />
<br />
Put a LARGE oven cooking bag in an oblong baking pan (so that the bag<br />
fits inside the pan). To the bag, add the venison. Add all liquids, then<br />
veggies around the meat. Put the 'shrooms on top of everything else, then<br />
the spices on top of them. You want to have about 1 inch of liquid in the<br />
bottom of the bag, so if you need more, add a little water (or white<br />
wine!).<br />
Seal bag. Poke several small holes in top of bag to let steam escape. Bake<br />
at 300-325 for 3-1/2 hours. (If you chop the veggies big, they won't<br />
overcook).Holiday Spirithttp://www.blogger.com/profile/16642597084243749877noreply@blogger.com