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Venison
Dec 13, 2007 20:52:16 GMT -5
Post by melody on Dec 13, 2007 20:52:16 GMT -5
Bocephus-ized Beef or venison
2-3 lbs lean venison or beef, cut in 1 inch cubes 1 tbsp vegetable oil 3 onions, sliced 2 cloves garlic 12 black peppercorns 1 bay leaf 1 tsp thyme 1 1/2 tsp salt 1 tbsp sugar 1 12 oz can beer 4 tbsps flour in 4 tbsps water, mixed into a paste 6 thin slices bread dijon mustard
Brown meat in hot oil in skillet. Place in crock pot with onions, garlic, peppercorns, bay leaf, thyme, salt and sugar.
Drain fat from skillet, add beer and flour paste. Heat and stir until mixture comes to a boil and thickens. Add to crock pot. Cover and cook on low for 8-10 hrs.
Pour stew into a 9x13 inch casserole dish. Spread each slice of bread with mustard. Place mustard side down over the stew. Press it lightly into the gravy.
Bake at 350 for 15 minutes, until bread browns
Taken from: "Hey, Good Cookin'" - Hank Williams, Jr. (cookbook)
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Venison
Dec 13, 2007 20:57:42 GMT -5
Post by melody on Dec 13, 2007 20:57:42 GMT -5
Montana Slims (Beef or venison jerky)
Venison roast or round steak Garlic powder soy sauce Liquid smoke Tony's creole seasoning
Cut beef or venison in 1/4 inch strips from 3-6 inches long. Place in bowl. Add soy sauce, 1/4 tsp liquid smoke, garlic powder and a dash of tony's creole seasoning. Mix well, coating all meat. Remove meat and place in oven on racks. Do not let meat strips touch.
Bake at 175 for 12 hours. Store in covered jars. Will keep at room temperature for weeks.
Taken from: "Hey, Good Cookin'"- Hank Williams, Jr. (cookbook)
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Venison
Dec 13, 2007 22:23:01 GMT -5
Post by sunnygrrl315 on Dec 13, 2007 22:23:01 GMT -5
That's awesome! My dad got two deer during hunting season, I'll have to try these.
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Venison
Dec 16, 2007 7:32:15 GMT -5
Post by DougKendig on Dec 16, 2007 7:32:15 GMT -5
I would be too afraid of wreckin the meat to try any of these yet...last time we did jerky it was too dry and crumbly I'm not sure Ol Hank was actually Sober when he came up with that recipe LMAO!
Now I like to take thin Cubed steak Deer patties and fry it up like burgers with a little garlic and salt n pepper and hook up a double cheeseburger with it using pepper jack cheese and bacon strips... OH MAN! Little mayo, maters n lettuce! Whew weee doggies!
And the shoulder meat is great broiled with some asparagus and onion... little salt n pepper and a dusting of garlic (Yeah I like garlic) LOL.. (Use butter flavor pam on your decent gray cookie sheet, keeps the juice from running off)
and the best Chili I ever had in my entire 45 years was Jenn's deer chili ....d**n..I'm makin myself hungry. I'll see if she can gimme her goods on it... y'all would love it. BBL I gotta go stuff my face now...
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Venison
Dec 16, 2007 8:25:53 GMT -5
Post by melody on Dec 16, 2007 8:25:53 GMT -5
lol i've tried them and they're good
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Venison
Dec 16, 2007 11:43:32 GMT -5
Post by melody on Dec 16, 2007 11:43:32 GMT -5
Old Man Kelsey's Deer Jerky
1 1/2 to 2 lbs lean boneless deer meat, partially frozen 1/4 cup soy sauce 1 tbsp worcestershire sauce 1/4 tsp ground pepper 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp hickory smoked salkt 1/4 cup firmly packed brown sugar 1 small bottle liquid smoke
Trim all fat from the meat. Slice the meat as thinly as possible. In a bowl combine the remaining ingredients. Stir until dissolved. Add the meat and mix well. Cover and refrigerate overnight.
Shake the excess liquid from the meat and arrange in a shallow pan or cookie sheet. Dry the meat in a 150 to 200 degree oven until dry and brown, a minimum of 8 hours. Cool, remove from the pan, and store in a glass jar.
Note: If spicy hot jerkey is desired, you may sprinkle coarsley ground black pepper over the meat just before placing it in the oven.
"Aunt Bee's Mayberry Cookbook" submitted by Timothy Thompson - Manvel, Texas
[Agent:1]
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