|Making the Most of Your Deer|
|by Dennis Walrod|
You've braved the elements, spent hours lying in wait, and had your share of near misses, but you've finally bagged that prize whitetail or mule deer.
1 - 10 of 42 for deer cube
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After the deer is cut to ... other meat such as roast chunks or beef stew meat but it will not taste the same. Nothing beats deer meat! Fort Payne, Alabama
Shake cubed meat in seasoned flour to coat well. Brown in hot oil in skillet with lid. Add onion soup mix and enough water to barely cover meat. ...
Shake cubed meat in bag of flour, salt and pepper to coat meat well. Brown in hot oil in skillet with lid. Add onion soup mix and enough water to ...
Coat deer with seasoned flour. ... boil. Cover and bake in oven for 1 1/2 hours or until meat and vegetables are tender. Remove bay leaf prior to serving.
In a large bowl mix all ingredients until thoroughly combined. Put meat in loaf pan and pat down to remove any air pockets. Bake for 1 hour in a 350 ...
Soak deer meat for 15 ... Wipe rim clean and adjust two piece lids. Process in pressure canner for 1 hour 15 minutes (pints) or 1 hour 30 minutes (quarts).
In small mixing bowl, blend water, gravy mix, brown sugar, and thyme. Set aside. Remove all fat and silverskin from meat. Cut into 1 inch pieces. In ...
In a large bowl, mix all ingredients together until combined. Shape into meatballs. In a large skillet, brown meatballs in cooking oil, drain off ...
Brown deer steak in oil. ... water and bouillon cubes. Bring to ... onions and gravy in covered casserole and bake at 350 degrees for 1 hour and 15 minutes.
Cut deer into small cubes. Put 2 ... Add remaining ingredients. Bring to boil. Reduce heat, cover and simmer for at least 1 hour. Taste, adjust seasonings.
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