wilkes

i made this for my dad

a deer ham or shoulder
1 large onion
sprinkle on tendorizer
2 bottles of john boy and billy bbq sauce i perfer hot
at 1cup of water

put all of this in a cooking bag cook for 5 hours

Oven Barbecued Venison Recipe
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3 pounds boneless venison (deer, elk, moose, antelope)
1 pound thick sliced bacon
1 cup chopped red onions
2 cloves minced garlic
1 cup ketchup
1/2 cup red wine vinegar
1/4 cup Worcestershire sauce
1/4 cup dark brown sugar
Yellow Rice (use only long-grain)
Salt and pepper

Cut venison into 1-inch cubes. In the bottom of a Dutch oven (or large frying pan), cook bacon until crisp. Remove bacon, crumble, and set aside. In a bowl or other container, mix all ingredients except venison and rice. Salt and pepper to taste (or try 1 tablespoon of salt and one-eighth teaspoon pepper). Drain venison and brown it in bacon drippings. Pour off dripping and liquid. Add bowlful of ingredients to venison. Stir well. Cover tightly and simmer about 1 hour, or until meat is tender. Stir occasionally. Cook rice. Serve barbecued venison on rice.
Comment: Tough meat should be marinaded overnight. The early settlers used ordinary milk. Simply put the meat in a suitable container, cover it with milk, and refrigerate for 15 hours or so. You may prefer it to other marinades because it doesn't flavor the meat. Or, use your favorite marinade.
This recipe can also be used for other game, domestic meat, ( not that we care ) and fowl

VENISON STEAK MARINADE

1/2 cup dry red wine
1/4 tsp. ground cardamon
1/8 tsp. garlic powder
1/3 cup salad oil
3 tbsp. soy sauce
Combine ingredients; pour marinade over deer steaks in glass baking dish. Leave steaks in marinade at room temperature 1 to 3 hours, turning occasionally. Drain steaks; broil to desired doneness over charcoal or under oven broiler, brusing frequently with marinade while broiling. Yield: marinade for 1 pound of venison.

TENDERLOIN CHOPS smothered in onions and green peppers
8-10 small deer chops
2 green peppers
2 medium onions sliced
2 tbsp butter or bacon fat
1/2 c water,salt,pepper
Melt margarine or fat in skillet. Add chops,salt and pepper to taste. Add green peppers and onions.add water to prevent sticking in pan, cover and simmer 15 minutes. turn chops over keeping peppers and onions on top of chops, cover and simmer additional 10 minutes or until tender,keep chops moist while baking serve on warm platter..

Venison Chili Cheese Fries
2 Tablespoon Vegetable oil
2 Cup Chopped onions
Salt; to taste
Cayenne pepper; to taste
2 Pound Ground venison
1 Tablespoon Ghili powder
2 Teaspoon Ground ***in
Crushed red pepper; to taste
2 Teaspoon Dried oregano
2 Tablespoon Chopped garlic
3 Cup Crushed tomatoes
1/2 Cup Tomato paste
3 Cup Beef stock
2 Tablespoon Masa flour
1-1/2 Pound Shoestring potatoes
1/2 Pound Grated Cheddar cheese
1/2 Pound Grated Monterey Jack cheese
1 Cup Sour cream
1/2 Cup Pickled jalapenos

Preheat the fryer. In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the venison, chili powder, ***in, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, and 2 1/2 cups beef
stock. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1 hour, stirring occasionally, or until the venison is tender. Skim off the fat occasionally. Mix the masa and remaining stock together. Slowly stir in the masa slurry and continue to cook for 30 minutes. Reseason with salt and cayenne. Fry the shoestring potatoes in batches until golden-brown, about 3 to 4 minutes. Remove the shoestrings
from the oil and drain on a paper-lined plate. Season the fries with salt and pepper. Cover the bottom of a large, glass rectangular pan with the shoestrings. Sprinkle 3 cups of the two cheeses over the fries. Place the fries in the oven and cook for 3 to 4 minutes, just until the cheese melts.
Remove the pan from the oven and spoon the chili over the top of the fries.
Garnish with the remaining cheese, sour cream and jalapenos.

Venison Stew Recipe


2 pounds venison stew meat, cut into 2-inch cubes
3 tablespoons vegetable shortening, divided
1 teaspoon salt
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/8 teaspoon pepper
1 cup beef bouillon, warmed
2 tablespoons flour
1 cup dry red wine
4 large onions, cut in half and sliced
1/2 pound fresh sliced mushrooms
Brown the meat in 2 tablespoons shortening in a heavy skillet. With a slotted spoon, transfer the meat to a crockpot, reserving the liquid and fat in the skillet. Sprinkle the meat with salt, marjoram, thyme and pepper.
Combine the warm bouillon and flour, stir and add to the crockpot. Pour in the wine. Cover the crockpot and cook on low for 8 to 10 hours (on high, 5 to 6 hours). Add more bouillon and wine, if necessary; the liquid should just cover the meat. About 1 1/2 hours before serving, saute the onions and mushrooms in the reserved pan juices plus 1 tablespoon shortening until tender. Add the vegetable mixture to the crockpot and cook for another 45 minutes to 1 hour. For a thicker gravy, a mixture of 1/3 cup warm bouillon and 1 tablespoon flour can be added to the liquid in the crockpot just before serving.

Can anyone tell me how to cook deer meat? My husband likes it, but i never get it right. thanks