|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 39 for ground deer
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Cook deer burger, onion, basil, ... drain, cut up tomatoes after adding to casserole). Bake (uncovered) in a 350 degree oven for 45 minutes. Top with cheese.
Mix deer burger, spices, oats ... paper towels to absorb excess liquid. Cool before slicing. Wrap excess rolls in foil. Place in plastic bags and freeze.
With a fork, pierce deer thoroughly on both ... Cut slices into bite size snacks. Additional black and red pepper may be sprinkled over snacks, if desired.
Put ground deer and pork together ... combined. Shape into a roll, wrap in plastic or foil and chill overnight in refrigerator. Slice and fry as regular sausage.
In a large skillet, cook sausage, ground deer, onion, pepper ... cooking oil. Heat to medium hot. Lightly brown each side of turnover, adding oil as necessary.
Brown deer meat and sausage ... degrees for 45 minutes. Cover with foil, uncover, cook until nice crust forms on top, approximately 15 minutes. 8 servings.
In a large ... or spatula. Add ground deer and seasonings. Stir. ... over medium heat in bacon grease or cooking oil until lightly browned on both sides.
With a fork, pierce deer slices thoroughly on ... and refrigerate for 24 hours, turning 2 or 3 times during curing process. Use as you would corned beef.
Cut slits in deer roast; insert garlic ... hours or until meat thermometer registers 180 degrees, basting deer every 20 minutes. Makes 12 to 14 servings.
Brown deer or ground beef, drain. Add all ingredients. Stir and simmer about 30 minutes or until potatoes are done.
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