|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 41 for deer meat sauce
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Marinate deer meat in above ingredients overnight. Arrange meat on baking sheet and bake at 140 degrees for 11 hours.
Soak deer meat in liquid for 24 hours. Bake for 4 hours at 150 degrees.
Marinate, overnight, the ... of thinly sliced deer meat. Arrange meat ... degrees for 8 to 11 hours. Cooking time depends on the thinness of the deer meat.
Boil meat until tender, about ... tender. Add barbecue sauce, catsup and ... Kitchen Bouquet to brown. Mix cornstarch with water and add to mixture to thicken.
Mix all ingredients together. Soak meat for 24 hours in a covered pan in refrigerator. Bake at 200 degrees for 3 hours.
Cut meat in 1/2" to ... refrigerator for 2 days. Drain off sauce and spread in flat pan. Put in oven for at least 7 hours at lowest temperature possible.
Tenderize meat with meat cleaver, ... be added if needed to cover meat, but do not double spices. if you want to double recipe set in separate containers.
Using meat beater, beat meat ... vinegar and Worcestershire sauce. Salt and ... This can be cooked outside over a fire or coals and is great for big crowds.
Mix marinade, dip each piece of meat in marinade and leave overnight. Heat oven until warm and dry for 8 to 10 hours. Leave door ajar.
Cook meat until tender; salt ... 1/2 of your sauce over your meat ... at 350 degrees. Marinate the meat with the other half of the sauce during cooking.
Result Page: 1
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