1 - 10 of 35 for make deer meat tender
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Mix 1/2 cup vinegar and water. Soak meat in mixture for ... for frying steaks, makes them really tender. Prepare meat ... as you would tenderized steak.
Mix all together well. Cover and refrigerate. For the next five days mix well. On fifth day form into rolls the size of a silver dollar. Place on ...
Cut meat in strips 1/5" ... 100 degrees, close oven door on wooden spoon so door is open about 1/4". Test in 4 to 6 hours. Minimum drying time is 4 hours.
Preheat oven to ... Mix all ingredients in a 3 quart casserole or Dutch oven. Cover and bake 4 to 5 hours or until meat is tender when pierced with a fork.
Mix together. Refrigerate 24 hours. Divide into 3 rolls. Wrap in foil. Punch hole in bottom of foil and bake at 320 degrees for 1 1/2 hours.
Saute bell pepper, ... Cook 1 hour. Make roux with 1 cup oil and 1 cup flour. Brown slowly. When mulligan is done add roux to blend together. Serve over rice.
In flour put ... mix well. Put deer meat in milk about ... pan to cook. Do not fry to fast. Cook and turn as needed. Doesn't need to cook too long. Drain.
Mix all ingredients ... take out and make 3 or 4 ... pan in oven for 9 hours at 150 degrees. After 4 1/2 hours of baking turn rolls over and finish baking.
Mix together until meat gets sticky on ... pan. Bake 1 hour at 300 degrees. While warm, tap off excess grease (I blot with paper towels) and refrigerate.
Grind all meat and vegetables. Cook slowly until onion is clear, stirring constantly to prevent scorching. Can or freeze.
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