CouesSlayer Report post Posted December 1, 2007 Dig up Javelina and throw away-eat board. Serves 4 - 6. HAHAHAHAHA! Stinky little buggers Share this post Link to post Share on other sites
jeepers creepers Report post Posted December 10, 2007 Baked Venison 2-3 lbs. venison steaks or chops Garlic salt Celery salt Pepper Flour 1/4 cup oil 1 med onion, chopped 1 cup chopped celery 1 cup mushrooms 2 cans cream of mushroom soup 1 can cheddar cheese soup 2 cans water ( rinse out soup cans) Sprinkle meat lighty with garlic salt, celery salt, and pepper. Flour meat and brown on both sides in 1/4 cup of oil. Place in baking dish. Spread onion, celery, and mushrooms over meat. In a seperate bowl mix soups and water. Mix well and pour over meat and veggies. Bake at 350 for 1 1/2 to 2 hours until meat is tender. Serve over rice. A large glass of ice cold milk goes great with this too! Share this post Link to post Share on other sites
acharenio Report post Posted December 10, 2007 Deer in Agrodolce Ingredients: Ingredients for 4 people: 800g. Pulp deer, half onion, a rib of celery, a little carrot, and a sprig of parsley, 25g. Of ham, a tablespoon of flour, 35g. Raisins, 25g. Pine nuts, 25g. The candied orange peel, sugar, oil, broth, vinegar, salt and pepper. Preparation: Cut meat in pieces. Finely mince onion with carrots, celery, parsley and ham and put in a saucepan with 4 tablespoons oil, meat, salt and pepper. When the meat is golden brown sprinkle a little flour, add a half liter of broth, cover and cook over low heat for an hour, stirring from time to time in the meantime put in a little container raisins (soaked in the first warm water, then squeezed), pine nuts, orange into pieces, a pinch of sugar and 4 tablespoons of vinegar. Add a ladle bottom of cooking meat and mingle on low heat. Pour two thirds of sauce in the pot with the meat, cover and continue cooking for 30 minutes. Transfer everything on a plate and complete with hot sauce required by. - COOKING TIME: 120 ' COUNTRY: ITALY REGION: FRIULI VENEZIA GIULIA Share this post Link to post Share on other sites
Browning'sCustomMeat Report post Posted December 13, 2007 not sure how many people deep fry but its simple and great, I would have never guessed it. Rib-eye and New Yorks are the best....... Marinate in Italian dressing, or your favorite rub for an hour or so..... drop in deep fryer...around 350 degrees. 3min - Rare 5min - Med 7min - Well Share this post Link to post Share on other sites
