mikej wrote:that is some fine lookin meals guys. grizz is that mushrooms and green peppers with that meat?
That pan was filled with the tenderloins from a cute little doe, sweet vidalia onions, fresh bell peppers and succulent button mushrooms ... all before making the gravy.
I like to use a can of mushroom soup too. Sometimes I'll make a brown gravy first, and then add the mushroom soup.
You can hardly go wrong!
Last edited by Grizzly Adam on Sun Mar 15, 2009 8:21 am, edited 1 time in total.
These threads make me hungry!
I noticed the wife brought a roast out yesterday, she must have something planned..
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wabi wrote:I usually kill a couple every year, but then there's always the problem of what to do with all that meat. Especially the cuts like those tough old backstraps. Well, this evening I was having a difficult time deciding on what to cook, so I thought why not have a skillet full of backstraps?
I have them sliced across the grain & cut thin so they are tender. I browned up a package, added some cream of mushroom soup, and let it simmer.........
.........while I cooked some biscuits in the convection toaster/oven.
Michael had a hunting video on the TV as we ate, and he kept taking a break to shoot more deer! (notice the jaws bulging with food as he hunts)
yep, that's Zeke, the always hungry kitty on the back of the seat eying Michael's food.
No such thing as leftovers in this house!
Nice form Michael, looks like you will be making room in that freezer soon. At least he was not shootin Zeke ... lol
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WEEL MARCH BREAK STARTS TODAY so lets kick it off with a cook out somthing new the turkey canon loaded ready for the bbq will keep you all posted DUTCH
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Had a shoulder roast the other night, and it was GOOD!
I've tried this before and it is fast becoming one of my favourite roast recipes.
One roast, with or without bone, in a pot/roaster/Dutch oven with lid
2 cans kidney beans, liquid included
2 cans whole tomatoes, liqiud included
2 to 10 gloves of garlic
2 chunked onions
1 chopped celery stalks
1 TBSP Worchestershire sauce
thyme, bay leaf, salt, fresh pepper
optional: hot sauce (Frank's recommended), hot peppers,
Cook at 375 for 3 or more hours
The liquid ensures it is cooked moist and tender. Serve with bread, biscuits or buns to soak up all the tasty juices.
Is that stuff fit to eat? Only time I eat venison is when I'm alone..or with someone.
Made some once for someone who "didn't like venison." She ate it and asked for seconds, wanting to know what kind of meat it was. I told her "wood veal." When asked what that was, I said: "Would be veal ...if it weren't venison."
She didn't think it was funny....but she ate it.
Dang it Maple!
That just sounded so good I have the dutch oven loaded and in the oven right now!
Didn't have celery, so I added celery salt, plus threw in some parsnips, turnips, and carrots to the mix. Should be ready about 5:00PM.
I forgot!!!!!!!!!!
That was the roast I was going to use to try the corning recipe!
Oh well, I let it cook until almost 6:00PM, and it looked & smelled so good I didn't even get any pics.
Didn't quite follow the recipe exactly, but it sure was good anyway!
I do all my own processing and my deer end up as steaks, burger and roasts. The roasts usually end up as jerky. The steaks ALWAYS get the BBQ treatment . It has been years since I pan fried a steak, but I am partial to the cream soup simering method. Nothing better on a cold winter evening.
I took seveal packs of cube steak to Vermont last week as we visited our son and grand daughter. Our son and his mother-in-law are some of those, "I don't like deer meat" folks. Well, after country fried cube steak and mashed taters and gravy, they were hollerin' for more. Our 20 month old grand daughter was eating it with both hands. The mother-in-law was telling everyone it was the best "steak" she had ever eaten. Our son took some to work one day for his lunch. So much for not liking deer.
As we all know, it's how you prepare it that makes it "Oh, so good". Dang! I'm hungry!!!!
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Got this idea from a friend take a package of partially thawed ground venison slice into 3/8ths of an inch.
Lay on the broiler pan and put sliced bacon on it 2 half strips to cover it.
the back straps are my favorite part of the deer....never tuff the way i age and cook'um....i cut them into 1" thick medalion steaks and wrap them with strips of apple smoked bacon around the outside....then pan fry them 8 minutes a side....you'd be hard pressed to be able to tell them from beef..............bob
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(notice the jaws bulging with food as he hunts)
loaded ready for the bbq will keep you all posted DUTCH
