|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 sticks
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Mix well and let stand refrigerated for 3 days in sealed container. Knead everyday for 5 minutes. Bake for 9 hours at 160 degrees. Turn over at 4 1/2 ...
After the deer is cut to ... well. Heat a non-stick skillet over medium ... but it will not taste the same. Nothing beats deer meat! Fort Payne, Alabama
Cut all vegetables fine. Fry in 1/4 cup oil meat and vegetables. Add rice and water. Let come to a boil and simmer covered 18-20 minutes. Do not ...
Prepare deer meat by pre-boiling ... some of the meat broth to form juices on top. Place in 350 degree oven for 1 to 2 hours until very tender. VERY GOOD!
Pound deer steaks on both ... blend together the soups and milk. Pour soup mixture over rolls and bake an additional 45 minutes. Serve with mashed potatoes.
Using meat beater, beat meat to make tender. Salt and pepper meat. Get a deep dish, line with aluminum foil. Make sure you leave enough foil on all ...
Mix all ingredients in a large mixing bowl. Stuff hindquarter with ingredients and tie shut with cooking string. Grill on high heat for 1 hour until ...
Chop onion, garlic, and celery into small pieces. Make slits in roast with knife (about 1 inch wide and 2 inches deep). Stuff onion, garlic, and ...
Rub about 1 tablespoon grease over roast, heat remainder in iron skillet or Dutch oven. Brown roast slowly over medium heat. Dissolve the 2 packs Au ...
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