Other recipes in this category
  • Pan Broiled Venison Steaks
    4 venison steaks 1 inch thick
    1 tbsp. olive oil
    2 cloves garlic bruised
    Salt
    Freshly ground pepper
    1 dozen lg. mushroom caps sauteed in
    butter
    Chives
    Tenderize the meat of older animals in a marinade or soak in cold water for 24 hours. Wipe dry. Heat oil in large heavy skillet. Fry garlic cloves for 4 minutes then discard them. Sear steaks in hot oil until nicely browned about 3 minutes per side. Reduce the heat immediately and cook slowly for 5 minutes or until meat is done to please. It should be served rare over cooking will toughen and spoilt this savory meat. Sprinkle with a small amount of salt and pepper. Garnish with mushroom caps and chives chopped. Serve with sauce.
  • Deer Venison And Gravy
    6 med. pieces venison sirloin cuts
    1 c. flour
    1/4 tsp. salt
    1 dash pepper
    1/4 lb. pork
    Pound venison until tender. Brown salt pork on both sides. Coat pieces of venison with flour and brown on both sides in salt pork drippings. When evenly browned add enough water to cover venison and let simmer 1/2 hour until venison is tender. Mix 1/4 cup flour and water then add to ingredients this makes very delicious gravy over mashed potatoes. 6 servings.
  • Smoked Deer - Real Tender Dry Meat
    1. Take one deer (dead). A. Cut into large thin pieces. B. Soak in heavy salt brine for 20 minutes. 2. While meat is soaking A. Dig pit 3 x 6 2 feet deep. B. Build rack 3 feet above ground with double chicken wire and cover. 3 x 6 pit (see diagram). C. Cover sides of pit with 3 x 8 metal roofing. 3. Take meat out of salt brine and let set while you do item 4. 4. Put rocks in bottom of pit and fill entire pit with alder cut up in small pieces and start fire. 5. Put deer meat on chicken wire largest pieces towards middle. 6. Go to refrigerator getting case of beer. Drink beer while waiting. Turn meat often and add wood as required. 7. Dry meat to your liking. T4544 The General
  • Smothered Crow
    Sportmen learn that the crow as well as being an exclusive target are good to eat. Young birds are best. In a skillet fry a clove of garlic in bacon fat. Remove. Roll bird in flour and season with salt and pepper. Place in a skillet brown on both sides cover and occasionally add a bit of water. Cook until tender. Season with H.P. Sauce or Worcestershire sauce. Serve.
  • Jerky
    12 lb. meat (elk deer antelope)
    8 oz. tenderquick
    1 tbsp. garlic powder
    1 tbsp. pepper
    1 tbsp. Lawry s seasoning salt
    1 tbsp. onion powder
    Mix all in plastic bag with meat. Put in refrigerator for 4 hours. Smoke with apple wood or other seasoning wood for about 4 hours on medium heat.