Recipes sent in by Friends

Remove as much of the viscera as possible from the roast. Coat her roast well in pepper, garlic, and Salt. Line a deep baking pan 3-4 times in aluminum foil, alternating the layers so that the foil is laying in a different direction each time. Line the bottom of the foil pan with bacon strips. Lay the Roast on top of the bacon and then cover the remainder of the roast in a layer of bacon. Wrap all of the layers of foil tightly around the roast being careful to completely cover the roast several times. Bake the roast on 300 degrees for one hour. Lower the oven to 200 degrees or less at let the roast cook overnight or at least 6 hours. In the morning, remove the roast and carefuuly open the foil. Do not tear the foil if at all possible. The meat should literally fall off the bone when a bone is pulled or shook. With a heavy fork, stir up all of the meat and bacon together. Pour most of the BBQ sauce into the meat, continuing to stir the sauce in and the meat into small strands. Prior to serving, re-heat the meat in an oven for 1 hour at 300 degrees. Serve with Hamburger Buns. Serves 20.
 

Combine all sauce ingredients and simmer 20 minutes, stirring frequently. Baste quarterd rabbits generously with sauce and grill over charcoal. Turn every 5 minutes and baste heavily each time. Meat should be ready to fall off bone in 30-4- minutes. Best served with corn on cob, coleslaw, and fresh rolls.

Coat steaks on both sides with the mixture. Pour remaining mixture over meat. Meat needs to lay flat during the next 48 hours and refrigerated. Meat should be turned every 12 hours. Cook on grill until medium done or your preference.

Marinade can be used on beef and deer.

For the sauce you can used jarred marinara sauce for convenience or make a sauce.
Here's my sauce:
2 tblspoons olive oil
2 minced garlic cloves
1 small onion chopped
1 16ounce can stewed tomatoes
1 tablspoon sugar
2 teaspoons basil
1 tsp. oreganeo
1 1/2 tsp. salt and italian seasoning.
Saute' onion and garlic in hot oil till tender (don't burn the garlic). add remaining ingredents and simmer 20 min till thickened or till ready to use.
Of course, you have to taste test and adjust to your liking. Okay. Now, take the deer and pound thin with flat of meat mallet. ( if you don't have one use the bottom of a strong glass, beer mugs work great.) Sprinkle with some garlic powder and fresh ground pepper. Set aside.

1). Combine 2 cups bread crumbs, 1 tsp. salt, 1/2 tsp. fresh ground pepper, 1 1/2 tsp. garlic powder, 1 tsp. italian seasoning, and 1/2 tsp. thyme in a flat plate ( pie pans are good for this).
2). Beat 2 eggs in another pie pan.
3). Dip steaks in egg then bread crumbs. repeat. ( you may have to make up more bread crumbs and egg mixture to do it all...I never seem to have enough)
4). In large skillet heat 3 tblspoons butter and 2 tblspoon olive oil ( vege oil will work).
5). Fry deer steaks till browned to desired color on both sides. While doing this heat broiler.
6). Place steaks in baking pan(lightly oiled) big enough to set steaks in single layer.
7). Spoon a small amount of the sauce over each steak (enough to cover).
8). Place a slice of mozzerella on each piece and sprinkle with parmesean cheese.
9). Place under broiler till cheese melts and is lightly browned.
Heat the remaining sauce ( if any) to serve wsith it.
Well, if/and/or when you try this..have a glass of chianta with it and ENJOY!!

Another thing I like to do is when I make baked potatos, I make bunch extra and through them in the frig. In the morning (or whenever), they make great fried potatos. They are already cooked so just slice them and fry em with onions in butter. When you bake them, wrap each one in tin foil.

Grill or broil tenderloin to taste ( recommend if you like medium cook medium rare, well cook medium well). Take stick of butter and melt over low heat. Slice onion thin and cook in butter with garlic
(To taste!!- experimentation is key with this). Add lemon juice (to taste) when onions and garlic are cooked well and remove heat Slice lemon thin.
Preheat oven to 350. When tenderloin is done being grilled put in a covered dish and pour butter mixture over meat. Cook to desired level. Serve sliced. With butter mixture.
I recommend that you ensure that the lemon can be tasted in that butter base, and start out real light on the garlic, I've found that I cook it on the grill till it's medium rare and cook to medium ( pink in center).

 

Cut steaks into 8 pieces and season with Tony's Creole Seasoning. In a bowl, beat egg with 2 teaspoons of water. In another bowl, mix Parmesan cheese and bread crumbs. dip meat in egg mixture and roll in dry mixture. Heat oil in a large skillet and fry the pieces (about 3 at a time) until golden brown on each side. Lay pieces in a shallow, wide baking dish. In same skillet, cook onions in margarine until tender. Mix tomato paste in a bowl with Hot water, salt and marjoram. Add to skillet. Boil a few minutes, scraping all of the brown bits from the bottom. Pour most of the sauce over the steak. Top with thin slices of Mozzarella cheese; pour remaining sauce over cheese. Bake in 350 degree oven for 30 minutes. Yields 4 servings(2 if you're real hungrey)

Place steak in large shallow dish (a ziploc bag also works well). Combine ingredients mixing well. Pour over steak; cover and marinate in frig 8 hours turning occasionally. Drain steak, reserving marinade. Grill over hot coals, basting with reserved marinade.
 
Teriyaki Sauce
1/2 cup soy sauce
1/4 cup dark brown sugar
1/4 tsp. garlic powder
1/2 tsp. onion salt
2 Tbsps. lemon juice
1 tsp. ground ginger
1 tsp. worcestershire sauce

Combine ingredients. Marinate meat for 1-1/2 hours at room temp or 2 to 3 hours in frig. Broil as desired. Makes 1 cup. Good on steaks, roasts or shishkebobs (and venison).

Mix and let stand for 1/2 hour. Press firmly into 2 9'x 13" pans and freeze for 8 hours. Take out of pans and slice into 1/4" thick slices and dehydrate or dry in oven set at lowest temp. possible for about 12 hrs. with oven door open.

BoBo Bob's Camp Favorite
Mini-Meatball Minestrone, Italian Buck?
Ingredients:Sauce
1 28oz. can tomatoes (cut-up)
2 cups shredded cabbage
2 sml. zucchini(sliced thin- optional)
2 tins 12oz. whole kernel corn
2 ribs celery sliced
1 onion chopped
1/2 cup broken vermicelli
1 cup dry red wine
(very important ingredient) 1 beef bouillon cube crushed
2 tsp oregano
2 tsp basil
1 tsp garlic powder and or 2 cloves
1/2 lb. sliced fresh mushrooms
4 cups water
Ingredients:Venison Meatballs
Combine 1 beaten egg
1/4 cup milk
2/3cup crushed vegetable thins(christies) 1
tsp worchestershire sauce
1 lb. ground venison
oregano and basil to taste.
Shape into 36 meatballs and brown in fry pan medium heat careful not to burn.
Bring mixture to boil - cover and reduce heat for 15 mins. Uncover and add meatballs and cook slowly until veggies tender, stirring frequently so weight of ingredients do not settle to bottom and burn.
Last February I increased ingredients 14 times and fed members from provincial DNR at curling tournament in ST. Stephen, NB. Served 104, 2 cups each. It was the hit of my weekend cooking. Hope you and your readers enjoy, a little french now, side serving of french or italian loaf buttered, BON APPETIT.

Choose one of the following:
Where would you like to go?	

Main Page						
Danny & Sue Burch
1999 AMO Show
SusieQ's Links
Antelope Hunters
Bear Hunters
Bighorn Ram
Deer Hunters
Deer Hunters 2
Elk Hunters
Kids-Hunting Future
Muledeer Hunters
Wild Boar Hunters
Turkey Hunters
Turkey Page 2
Turkey Page 3
Fish Page
Recipes
Friends Recipes
Friends/Family Pics etc...
Black Diamond's Photos
Brett's Photos
Brett's Page 2
Brett's Page 3
Buglin Billy
Quad's Hunts
Quad's Story
Shooting/Fishing Rigs(Disabled)
Animal Photography
Awards
SQ's Web Design
Amanda Gaterman
Lexie & Susie
My Journey With Fibromyalgia