Venison (or as I prefer to say.... deer meat) 2 ways
First way:
Cut across tenderloin in thin strips. Fill a bowl with buttermilk and a cap full of worcestershire sauce (an egg can also be added). Mix up contents. Place tenderloin strips in bowl and let marinate....preferably overnight in fridge. Remove tenderloin and roll in flour. Deep fry in HOT grease (just like fish or chicken). OMG......drools...I need to start making this on cheat day....LOL!
2nd way: (actually tastes like pork)
I am not sure of exact content measurements though. Cut up onions and green peppers in big slices. Cut across tenderloin in thin strips. Mix onions, peppers, and meat together in virgin olive oil. Add Cavender's seasoning. Let marinate overnight. Place onions, pepper, and meat on skewers alternating so that all are on each skewer. Grill to perfection......OMG....drools even more.
Last edited by One More Time; 03-02-2006 at 09:25 AM.
1/2 cup chopped onion
As much fresh chopped garlic as you like (the more the better IMO)
Drizzel pan with olive oil and bring to temp. Add onions and garlic until tender.
Pat dry fillets and salt lightly. Bring pan temp up a bit. Add fillets and cook no more than 2 min a side..Do not over cook! (Oily fish are best med-med rare as the oil turns rancid at high heat/over cooked)
You guys will think I'm nuts, but if you get some good deer sausage, put some beer in a frying pan and boil the sausage slices in the beer until they are nice and hot.
It's friggen amazing.
The hardest part of a zombie apocalypse will be pretending I'm not excited.
Channel cats are best. This is for about 3lbs of fish.
Start a CHARCOAL fire for grilling (indirect).
Chop 1 cup of red onion and as many japaleanos as you can stand.
Melt one stick of real butter (marg. is bad for you) in microwave. Add as much Redhot (Durkee's) as you like. 1/4 cup lemon juice. Mix well.
Lay fillets on foil..Fold edges so liquid doesn't escape. Pour mixture on fillets. Coat well with Luazzane Cajuan seasoning (this stuff is the best).
Add peppers and onion to top of fillets.
Cook on indirect heat (lid on) for 20 min..Remove lid and blacken until oil starts to come out of fish.
This is my special..When my wife/kids want a special meal...They all ask for this!
Damn, someone really knows how to eat......Great recipies man, im especially gonna write this one and the duck one down, its starting to get warm here in southern Illinois, the fish will be goin nuts in about a month.
1.Skin Squirrels
2.Cut legs off and back part with the most meat
3.Put the pieces into a breadcrum salt mixture
4.Add garlic powder and paprika
5. Bake until crispy
Real charcoal is best and a sidebox cooker is better unless you're doing steaks!! Here's some pics. Yea, I know the firebox needs to be repainted for the 50th frickin' time, lol!!
"Socialism is a philosophy of failure, the creed of ignorance, and the gospel of envy, its inherent virtue is the equal sharing of misery.."
-- Winston Churchill
"When the government fears the people there is liberty, when the people fear the government there is tyranny."
Thomas Jefferson
Yup Kingsford is the only charcoal on the market IMO.
Who invented charcoal for general use? I know..And will apply my mighty rep if you guess right.
Greenie..I HAVE GOT TO COME FISH WITH YOU!!!!!!!!!!!!!!!!!
I don't have a persons name answer but I know it was used as a major component in gun powder so using that I will extrapolate that is was the Chinese since they first invented gun powder for use in war and in general explosives.
As far as new uses it could have been Alfred Nobel the inventor of TNT but he was not the first only the best..
It has always been used in the making of metals as far back as 5000 years ago and then old OG used to paint the walls of his cave with it..Possibly one of the greatest inventions just no one realizes it.
I don't have a persons name answer but I know it was used as a major component in gun powder so using that I will extrapolate that is was the Chinese since they first invented gun powder for use in war and in general explosives.
As far as new uses it could have been Alfred Nobel the inventor of TNT but he was not the first only the best..
It has always been used in the making of metals as far back as 5000 years ago and then old OG used to paint the walls of his cave with it..Possibly one of the greatest inventions just no one realizes it.
Yup Kingsford is the only charcoal on the market IMO.
Who invented charcoal for general use? I know..And will apply my mighty rep if you guess right.
It was Henry Ford. He wanted to find a use for all the leftover wood chips and stuff from his cars, since the first ones used alot of wood in the car bodies.
Damn, I didn't see that someone already got it.
The hardest part of a zombie apocalypse will be pretending I'm not excited.
Yup Kingsford is the only charcoal on the market IMO.
Who invented charcoal for general use? I know..And will apply my mighty rep if you guess right.
Greenie..I HAVE GOT TO COME FISH WITH YOU!!!!!!!!!!!!!!!!!
M and I are making a North Carolina run in the next few weekends hopefully. Shrimp on the barbie and if they're there, POMPANO!! The best damned eating fish in the world!! I like them as much as I do flounder. The red drum are on the move as we speak and the cobia and pompano aren't usually too far behind them.
Here's a few more pics and a recipe. The first pic is the toughest fire grate ever invented. I welded railroad spikes to make it after I burnt through 3 of the cheap grates. I'm the most resourceful bastard you'll ever meet when it comes to finding a cheap way to fix a problem! It took me about 2 hours to wire brush them and weld them up. 390 is my burgers cooking as I type this, lol!!
Venison and Buffalo burgers
These will be very low in fat since buffalo and venison are quite lean. Always remember when cooking buffalo that it is lean and wil stay a pinkish colour when done. Low and slow is the best way to do these on an indirect heat. DON'T OVERCOOK !!
3 lbs buffalo
3 lbs venison
1/4 cup parmesan cheese
Heinz 57 to taste
1-2 tbsp Trader Joe's minced roasted garlic
1/3 cup EVOO You can omit this if you're cutting, it really does add to the burgers though.
The parmesan cheese helps hold the moisture in the burgers and just gives them a really good flavour.
Mix it all together in a bowl and make patties, grill till done.
I will make this side note to all of you young lads out there chasing the fair maidens. That garlic will give you ass breath of biblical proportions. If you don't want to go home to Rosie Palmer and her 5 ugly sisters, DON'T EAT THESE BEFORE A DATE !!
Last edited by GREENFEATHER; 03-10-2006 at 05:20 PM.
"Socialism is a philosophy of failure, the creed of ignorance, and the gospel of envy, its inherent virtue is the equal sharing of misery.."
-- Winston Churchill
"When the government fears the people there is liberty, when the people fear the government there is tyranny."
Thomas Jefferson
Me and my Dad made some large grills out of old 55 gallon drums for the bar when i was a kid, and we used old grates from a feedgrinder for the grilling surface. They were 1/2 thick steel with a grid of holes in them, and they worked great.
The hardest part of a zombie apocalypse will be pretending I'm not excited.
M and I are making a North Carolina run in the next few weekends hopefully. Shrimp on the barbie and if they're there, POMPANO!! The best damned eating fish in the world!! I like them as much as I do flounder. The red drum are on the move as we speak and the cobia and pompano aren't usually too far behind them.
Here's a few more pics and a recipe. The first pic is the toughest fire grate ever invented. I welded railroad spikes to make it after I burnt through 3 of the cheap grates. I'm the most resourceful bastard you'll ever meet when it comes to finding a cheap way to fix a problem! It took me about 2 hours to wire brush them and weld them up. 390 is my burgers cooking as I type this, lol!!
Venison and Buffalo burgers
These will be very low in fat since buffalo and venison are quite lean. Always remember when cooking buffalo that it is lean and wil stay a pinkish colour when done. Low and slow is the best way to do these on an indirect heat. DON'T OVERCOOK !!
3 lbs buffalo
3 lbs venison
1/4 cup parmesan cheese
Heinz 57 to taste
1-2 tbsp Trader Joe's minced roasted garlic
1/3 cup EVOO You can omit this if you're cutting, it really does add to the burgers though.
The parmesan cheese helps hold the moisture in the burgers and just gives them a really good flavour.
Mix it all together in a bowl and make patties, grill till done.
I will make this side note to all of you young lads out there chasing the fair maidens. That garlic will give you ass breath of biblical proportions. If you don't want to go home to Rosie Palmer and her 5 ugly sisters, DON'T EAT THESE BEFORE A DATE !!
Your grill ingenuity made my think back to high school. There were several of us in the mechanical shop class that were very good at welding..Well the shop teacher figured out that we could build a BBQ grill or a fish cooker out of just about anything so he kept us busy making the grills and cookers. He was getting the metal from his brother in law for next to nothing and selling the grills for a hundred bucks a pop. It got so bad he was pulling us out of class to weld. We finally got mad enough that we weren't getting any of the profit that we decided to go ahead and graduate..
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