I've taken out a roast that I will cut into steaks. BBQ, then drizzle with some Tequila Habenero bbq sauce. Speghetti squash, with garlic, salt, pepper and butter. Potatoes, cubed, oven roasted then broiled for a nice crispy layer.
You can take the man out of the woods but you can't take the woods out of the man.
"Celebrate your harvest with a Bloodtrail Ale(tm)!!"
"It CAN Be Done!"
Alright Grizz, that's enough of that. I had to go look at a claim Fairfield, NC. I got to looking at the map, and it looks like your pretty close. If I have to go back I'll send you a PM,would be an honor to meet ya.
i've got an old friend that turned me on to backstrap fried in butter, garlic and onions. i made a mexican version of it using chopped jalepeno, comino (cumin), and diced tomatoes served alongside beans slow cooked for about 12 hours with ham hocks. yum yum. man ! i can hardly wait.
"Be on the alert,stand firm in the faith,act like men, be strong."
Here we have chicken on the 'que tonight..... sigh....
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1 pound of flank or sirloin (cut into cubes)
2 red peppers (cut into chunks)
1 large Vidalia onion (cut into chunks)
2-3 cups of fresh mushrooms (cut large mushroom into halves)
3 heaping tablespoons of crushed garlic
1/3 cup Balsamic vinegar
1/4 Extra virgin olive oil
15+ kabob skewers
Marinate the meat in the Balsamic vinegar, olive oil, and crushed garlic for twenty-four hours. Assemble the kabobs by alternating the meat, peppers, onions, and mushrooms on the skewers. Grill on medium heat (about 350F/177C) until the center temperature of the meat reaches 120F/49C.
Last edited by marmot on Thu Aug 30, 2007 9:05 pm, edited 6 times in total.
1 pound of backstrap (cut into ¼” thick medallions)
2 cups of fresh mushrooms (sliced)
All-purpose flour
1-2 tablespoons of crushed garlic
1/4 cup of olive oil
1/2 stick of butter
1/3 cup of Marsala wine
Flour the meat, and lightly brown in the butter, olive oil, and crushed garlic. Deglaze the pan with the Marsala wine, add the mushrooms, and allow the alcohol to dissipate before covering. Simmer for fifteen minutes (or until mushrooms are tender), and serve with a small plate of thin spaghetti with pesto sauce.
Last edited by marmot on Fri Aug 31, 2007 8:25 am, edited 1 time in total.
1 lb. ground venison
1 lb. ground chuck
2 eggs
1 cup bread crumbs MOL
1 onion chopped
1 cup tomato sauce or your favorite bbq sauce
any special seasoning you like
Mix all well, form loaf, put some of the sauce on top. Put in iron skillet; bake 1 hr. at 350
I smoke the entire shoulder for a couple of hours at @200 degrees/applewood. Then cook it it the same smoker w/o moke, seasoned to your liking, wrapped in foil and slathered with BBQ sauce for another 2 hrs. Best sandwich meat you never slipped a lip on.
Also make the shanks (front and back) like veal shanks, with burgendy, chunks of onion, garlic, wild mushrooms, carrots, at sweet taters (added later). Cook slow, season with basil. sage, red pepper flakes, etc.
Most folks throw em or at best grind them for sausage. Fools.
Round steak, cut up into 3-4 inch pieces. Tenderized, dredged in seasoned flour. Cook slow with onion, wild mushrooms, and lots of tomatoes. Red pepper & Worchestershire sauce. Thicken with floour used to dredge meat.
Butterflied chots: Saute garlic in olive oil over med high heat. Add chops, fry for 2 minutes. Turn. Splash with soy sauce and red wine vinegar with garlic. Cover and cook for 2 more minutes. Pink inside. Tender and tasty.
Dug out one of the last packages of burger this afternoon, and we had "sloppy joes" for supper. Told my boy we should call them "sloppy bambis" since we used deer meat.
He ate his "sloppy bambi".
Good thing we can go "shopping" for some fresh tenderloin in another 4 weeks. Opens Sept 29 here, and the freezer needs refilled.
Took the boy squirrel hunting this morning. Couldn't miss an opener, even if we only saw 2 and never fired a shot. Nothing like getting out the first morning of a new hunting season!!!!!!!!! Now he's begging me to get him up to go again tomorrow........ well..........I'd hate to disappoint a youngster.
I'll start the supper party! 
