|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.
Tip: Try roast vinegar for more results.
Results 1 - 10 of 10 for deer roast vinegar
Salt and pepper ... sides. Combine the vinegar, water, sugar, ... top. Cover and roast in 350 degree ... ribbon noodles or just mashed or plain potatoes.
Cook all meat and chop fine with a knife. Save chicken broth and add to mixture. Mix all together and fill hot quart jars. Cook in pressure cooked 30 ...
Brown steaks in oil, place in oven or roaster. Combine remaining ingredients. Spread over steaks, cover. Bake steaks at 400 degrees for 20 minutes ...
Put roast in large pan ... and 1 tablespoon vinegar and soak overnight. ... 300°F about 3 hours or until tender. Vegetables can be added about the last hour.
Marinate in vinegar, water and ... shallow baking pan and cover with salt pork and green peppers. Bake at 350 degrees for 2 1/2 hours basting occasionally.
Wash and trim ... pan, set in roast. Combine remaining ... meat. Place onion slices on top. Cover good, bake 4 hours at 325 degrees, basting frequently.
Place roast in small roasting pan. Add red pepper, vinegar, water and ... oven. Add carrots, potatoes and second onion. Cook 30 minutes longer. Good eating!
Bring to boil, set a hour, soak roast in mixture 24 ... pan, cover completely with fat back. Pour Wesson oil in pan and baste every 30 minutes for 3 hours.
Cut slits in deer roast; insert garlic slivers. Thoroughly rub vinegar and lemon juice ... degrees, basting deer every 20 minutes. Makes 12 to 14 servings.
Bring to boil: ... and then soak deer roast for 24 hours. ... and baste every 30 minutes. Cook on 350 degrees for about 2 1/2 hours. (This cooks quickly.)
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