|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.
Results 1 - 10 of 37 for tender deer
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Mix 1/2 cup ... steaks, makes them really tender. Prepare meat with salt, pepper and flour. We like onion powder added. Fry as you would tenderized steak.
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.
Brown deer steak in oil. ... onions. Brown until tender, remove. Add ... and gravy in covered casserole and bake at 350 degrees for 1 hour and 15 minutes.
In a glass or plastic bowl, mix Tender Quick, brown sugar, ... black pepper. Add deer strips and coat ... foil lined pan. Bake at 300 degrees for 1 hour.
With a fork, pierce deer thoroughly on both sides. Mix Tender Quick, brown sugar ... Additional black and red pepper may be sprinkled over snacks, if desired.
In flour put ... mix well. Put deer meat in milk ... put in pan to cook. Do not fry to fast. Cook and turn as needed. Doesn't need to cook too long. Drain.
With a fork, pierce deer slices thoroughly on both sides. Mix Tender Quick, brown sugar ... 3 times during curing process. Use as you would corned beef.
Place oil in ... blood out of deer. Place squares ... Dissolve cornstarch with 3/4 cup water. Add to meat mixture. Cook another 35 minutes or until tender.
Mix all ingredients together thoroughly. Let set 30 minutes, mix again. To cook, shape into patties. Brown both sides lightly in small amount of ...
Shape in rolls, wrap in foil shiny side out. Refrigerate overnight. Punch holes in foil. Put on rack and bake 1 hour 10 minutes at 350.
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