1 lb Browned ground venison, Drained 4 c Potatoes, peeled and sliced 1 tb Onion, chopped 2 ts Salt Pepper 3/4 c Canned milk 1/2 c Oats 1/4 c Catsup 5 tb Onion, chopped Mix potatoes, 1 tablespoon onion, 1 teaspoon salt and dash of pepper (together and place in a 2 to 3 quart casserole. Then mix rest of ingredients together and spread this mixture over potatoes. Bake at 350F, covered, 30 to 45 minutes or until potatoes are tender. |
3 pounds Buffalo -- Top Round Cut 24 ounces Beer Dark Variety 1/4 cup soy sauce, low sodium 2 ounces balsamic vinegar 2 large garlic cloves -- minced 2 tablespoons Worcestershire sauce 1 teaspoon hot sauce 3 chunks hardwood or fruitwood -- soaked overnight In a large bowl mix all of the wet and dry ingredients. Place Buffalo in bowl and cover. Place in the refrigerator and marinate for 72 hours. Remove Buffalo from fridge and pat dry with paper towels prior to placing on the grill, leave on counter at room temperature while fire is being prepared. Place charcoal in a pyramid shape and light with either lighter fluid, electric starter or chimney starter. When the coals turn gray place them to one side of the grill. Add an additional 12-15 briquettes to the hot coals. The Buffalo will be cooked using the indirect method. Place an aluminum pan filled with hot water next to the coals. Spray the grid with a non-stick spray and let grid heat over the hot coals. Place the meat above the water pan on the heated grid. At this time add one of the wood chunks. Cover the grill, place bottom vents 3/4 open and top cover vent 1/2 open. You will need to add lit charcoal to the hot coals, approximately 8-12 briquettes every hour, so using a chimney starter would work best for this. At that time you can also add another chunk of wood. Use wood in moderation, a nice even smoky flavor will enhance the meat and not over power it! Cook for approximately 2 1/4 hours or 45 minutes per pound. The cooking temperature should be about 275 degrees. This method of indirect cooking this particular recipe has a purpose. A Buffalo cooked in this manner will transform the finished product into a very tender, smoky and succulent entree. Remove the Buffalo and let sit for 20 minutes prior to slicing. Ask Chauncey how good this was. NOTES : I suggest using hardwood lump charcoal to fuel the fire and a wood with character to flavor it such as Pecan, Alder or Maple. Rare is the choicest way to serve this beast, if it is well done you might as well toss it in the garbage and start over. |
4 lb Venison roast(elk,moose,deer 2 tb Flour 2 Cloves garlic (minced) 2 tb Brown sugar 1 ts Prepared mustard 1 tb Worcestershire sauce 1/4 c Vinegar or lemon juice 1 lg Onion (sliced) 1 cn Tomatoes (14 oz can) MARINADE 1/2 c Vinegar 2 Cloves garlic (minced) 1 tb Salt 1/2 c Red wine Cold water to cover meat Let the meat stand at room temperature for 8 hours then marinade the venison over night in the refrigerator. This opens the pores of the meat when at room temp and when cooling will draw in the marinade. Season with salt, roll in flour and brown in hot skillet. Place in crock-pot cooker and add remaining ingredients. Cover and cook on low 10 to 12 hours. MARINADE: Mix ingredients together in a bowl just large enough to cover venison with water. No need to stir this marinade. Use for "red" meats or game birds. |
1 Young buffalo rump roast About 5 1/2-6 lbs. 1/4 lb Chilled fat salt pork Larding strips. 5 c Big game marinade 1/4 c Lard or margarine 1 T Flour 2 c Beef stock or strong bouilon 1 T Tomatoe paste 2 T Flour dissolved in: 3 T Cold marinade Insert larding strips at 2" intervals all over the meat. Put in crock or ceramic or glass bowl and pour marinade over. Let stgand, covered, in a cool place for 1 or 2 days, turning meat every few hours so all surfaces are permeated. Remove meat and reserve marinade. Wipe meat dry with paper towels. Heat lard in large deep skillet or heavy pot and brown meat all over. Sprinkle with the flour and add stock to cover. Add 2 cups of the marinade and the tomato paste and cook, covered, over medium heat for about 1 hour or until meat is tender. Remove meat to heated platter and keep warm. Skim fat from pot and strain juices into saucepan. Thicken with the flour-marinade if necessary. Slice meat and pour some of gravy over it; serve remaining gravy in a sauceboat. Serves 10-12. Serve with: candied yams or sweet potatoes. Source: "COOKING WILD GAME", by Zack Hanle, 1974 |
10 Larding strips 1 1/2 - 2" (about 1/4-1/2 lb salt pork) 6 lb Leg of venison 2 Cloves garlic, sliced thin 1/4 lb Butter, softened 1 tb Powdered thyme 3 tb Flour Salt & pepper to taste 2 1/4 c Stock or beef broth 1>. Lard the venison with the salt pork, adding the garlic slices after the salt pork has been inserted. 2>. Rub all surfaces of the leg with soft butter and dust with the powdered thyme. 3>. Put roast in uncovered roasting pan, add 1/2 cup liquid, and roast at 3250F for about two hours. Venison should be srved rare, but not bloody, so figure about 16 minutes per pound. 4>. Turn off oven, open the door, and wave it open several times to reduce heat. Place the roast in a metal pan and keep hot--don not roast anymore. 5>. In the roasting pan, combine flour and drippings, stirring in the stock. Heat pan on stovetop and cook on high heat, stirring constantly, until gravy is thickened to proper consistency. |
1 x Fillets cut in small pieces 1 x Olive oil 1 x Lemon juice 1 ea Eggplant, 1/4" slices 1 x Flour 1 x Egg, beaten 1 x Bread crumbs 1/4 lb Butter Marinate cut pieces of fish for five minutes in lemon juice, salt and pepper. Brush them with oil and broil to golden brown. Cut eggplant into 1/4" slices. Dip the slices in flour, egg and bread crumbs. Bake in a pan with butter then remove, place fish on top of eggplant and put on a platter. Garnish with boiled egg and stuffed tomatoes. Also for: Any tasty fish. Recipe date: 11/29/87 |
4 Pounds Boneless Venison Loin --Marinade-- 3/4 Cup Olive Or Walnut Oil 1/3 Cup Dry White Wine 2 Tablespoons Fresh Garlic -- minced 1 Tablespoon Fresh Rosemary -- minced 1 Tablespoon Thyme -- minced 2 Teaspoons Juniper Berries -- crushed 1 tsp Salt 2 tsp Freshly Ground Black Pepper Sun-Dried Cherry Sauce (Recipe Follows) --Garnish-- Deep Fried Parsnip Chips And Fresh Thyme -- <<OR>> Rosemary Sprigs Remove fat and silver skin from loin. Whisk marinade ingredients together and marinate loin a maximum of 6 hours refrigerated. Turn occasionally. Prepare sauce and keep warm. Quickly sear loin in a large pan until nicely browned all over (4 - 5 minutes). Place on a rack in a roasting pan and roast rare to medium rare (120 - 125 degrees internal temperature). Allow loin to rest for 5 minutes before slicing. At serving time: Spoon sauce onto warm plates. Slice venison into medallions and arrange on top of sauce. Garnish with parsnip chips and herb sprigs. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved |