|In the Deer Woods|
|by Jerome B. Robinson|
Practical, expert advice on all aspects of deer hunting -- from tracking and stalking to field dressing and cooking.
1 - 10 of 11 for deer ham
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Put flour in ... Cut top of ham to let barbecue ... other bottle of barbecue sauce over top of ham. Close bag and return to oven until vegetables are done.
Remove all deer fat and membranes. ... Bouquet in deer ham and soak ham ... bacon strips. Cook deer ham the same length of time as equivalent to beef roast.
Slice the French bread 3 or 4 times, lengthwise. I use a spoon to spread on the mustard and mayonnaise and layer on the ingredients. Use a package of ...
Pound deer steaks on both ... inch thick. Cut ham slices smaller than ... mixture over rolls and bake an additional 45 minutes. Serve with mashed potatoes.
Pound deer with meat mallet ... inch squares. Cut ham slices to fit ... cracker crumbs. Deep fry at 365 to 370 degrees until golden brown. Drain on a rack.
Trim and discard all fat from the meat (it becomes rancid quickly). Cut the meat in 1/8 to 1/4 inch thick slices with or across the grain as you ...
Tender ham or turkey. Mix ... 350 degrees for 3 hours or until meat is tender. This is just as good hot or cold. Any kind of meat will work in this dish.
Mix. Roll deer in mixture; brown ... pepper into slices. Add to deer. Add one large sliced onion. Pour 1 quart of tomatoes over all. Cover and cook 1 hour.
Spread cubed bread ... or bits of ham. Cover and ... is done. Cut and serve in squares. Serves 12. Serve with toast, fresh fruit, orange juice and coffee.
Put all ingredients together in a large mixing bowl. Using hands, mix all ingredients together thoroughly until blended. Let set for 30 minutes. Work ...
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