|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 21 - 30 of 197 for deer
Place deer roast in roasting ... Place in oven baking for 4 hours at 300 degrees. Secret to success, cooking deer roast at low temperature for long time.
Bring to boil: ... and then soak deer roast for 24 ... meat and baste every 30 minutes. Cook on 350 degrees for about 2 1/2 hours. (This cooks quickly.)
Grind up and mix the deer and pork meat ... lengths. Smoke the sausage at 165 degrees for 10 hours. Remove from smoker; let cool and package for freezer.
Coat deer with seasoned flour. ... boil. Cover and bake in oven for 1 1/2 hours or until meat and vegetables are tender. Remove bay leaf prior to serving.
Use the shoulder ... round from your deer. Heat oven ... vegetables are tender, 1 to 1 1/2 hours longer. Discard bay leaf before serving. Makes 4 to 6 servings.
In a large ... spatula. Add ground deer and seasonings. Stir. ... Fry over medium heat in bacon grease or cooking oil until lightly browned on both sides.
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.
Cut leg bone ... free. Slice, ladle drippings over meat and serve. NOTE: If hindquarters from an old deer, also include peeled, sliced apple while cooking.
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, then put ... cup of water. Put potatoes, onions, garlic and carrots around the deer roast. Bake in oven at 375 degrees until it is done.
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