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Articles 1 to 12 of 32:
Roasted Sherry Duck
Thaw duck in refrigerator until partially dethawed. The skin should be soft, but the insides should still be frozen. Take duck out of wrapping, and stab the duck 15 to 20 times. Make sure the stab holes go past the fat and into the meat. This is ... [... more]
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Venison Italian Soup
Brown venison, onion, and garlic over medium heat until meat is no longer pink. Add tomatoes, tomato sauce, water, and spices. Bring to a boil, and then simmer for about 30 minutes. Stir in beans, carrots, and zucchini. Simmer soup for 90 ... [... more]
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Smoking Foods
What gives smoked food its smoky flavor--what causes the smoke and how does it work? Smoking is a "low and slow" method of indirect heat cooking. Because you are smoking the meat or fish at such low temperatures, it never has an opportunity to . [... more]
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Deer Poppers
Season the venison meat with Greek seasoning and steak seasoning. Place in a bowl, and pour in enough Italian dressing to cover. Refrigerate for at least 2 hours to marinate, but preferably overnight. Preheat the grill for medium heat. Drain the ... [... more]
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Alligator Fingers
Place alligator meat in a medium bowl, and mix with vinegar, salt, and pepper. Cover, and refrigerate about 10 minutes. Pour oil into a large skillet to a depth of 1 inch, and heat over a medium-high flame. Add to a large resealable bag the ... [... more]
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Grilled Venison Backstrap
Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, ... [... more]
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Venison Stew II
In a large soup pot, deeply brown the meat in oil. Stir in onions, garlic. Worcestershire sauce, bay leaf, thyme, salt and 3 cups of water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender. Stir in potatoes and parsnips; cook until ... [... more]
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Big Joe's Venison Steak in Chestnut Sauce
Preheat oven to 425 degrees F (200 degrees C). Slice the skin to allow steam to escape. Place the chestnuts in a baking pan, and bake in the preheated oven for 15 minutes. Remove from oven, and cool. Peel off the shell, and chop. You should have ... [... more]
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Homemade Summer Sausage
In a large bowl, mix together the ground beef and water until well blended. Season with garlic powder, curing salt, liquid smoke and mustard seed, and mix thoroughly. It is best to use your hands for this - like meatloaf. Form the mixture into ... [... more]
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Northern Ontario Partridge (Ruffed Grouse)
Heat a large skillet over medium-high heat. Place the slices of bacon in the skillet and fry until they have released their juices, but are not crispy. Remove the bacon and set aside. Place the partridge breast halves into the pan, and brown them ... [... more]
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Alligator in Garlic-Wine Sauce
Toss alligator cubes with lime juice, cover, and refrigerate for 1 hour to marinate. Squeeze any excess liquid from alligator and place into a large bowl. Season with salt and pepper, then toss with enough flour to coat. Remove alligator, shake ... [... more]
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Baked Spaghetti with Venison
Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray. Meanwhile, heat olive oil in a large skillet over medium-high heat until it begins to smoke. Add venison and cook until well browned, about 5 minutes. Stir ... [... more]
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