DuckSouth recipe thread

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Dutch Dog
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DuckSouth recipe thread

Postby Dutch Dog » Thu Dec 20, 2007 12:38 pm

This is the start of something that I hope to be good. Those of you who have special recipe's for wild game....particularly deer....share them here.

My 1st one is simple.

Take a tender part of a deer...u/s tenderloins and backstraps.
Cut into 3/4" square cubes (approx...doesn't have to be perfect)
In a mixing bowl add the following.
Louisiana brand hot sauce....several "dashes"...enough to cover the bottom.
Pepper to taste
Garlic salt to taste
Cavenders Greek seasoning to taste
(I use equal amounts of each...but I sprinkle it on...it's not measured)
Mix all this up good.
Take your cubed deer meat and put it in mixture and put a lid on the bowl.
Shake vigorously to completely coat the meat in the sauce mixture.
In an separate bowl add enough flour to coat the meat.
Take meat from mixture and deposit in flour, put lid on bowl and shake vigorously again. You can just add the flour to the bowl the mixture is in if you prefer...it does the same thing.
Take meat and drop in a fry daddy or similar type deep fryer and cook til golden brown. I'd say 4 mins or so...just guessing.
Remove from oil, and pat dry with paper towel to remove excess oil.
Wait 1 minute and enjoy.
Last edited by Dutch Dog on Mon Dec 24, 2007 12:03 am, edited 1 time in total.
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Postby woundedduck » Fri Dec 21, 2007 9:49 am

dutch. i have been trying to get something like this going for about 4 years now. i think it is great if we can get a good bunch to start it up. so here we go.

Stuffed backstrap:

1) marinate for 24 hours in lemon juice - 2 big ones and 2 cups coke
2) butterfly and beat the hell out of it with a meat hammer
3) stuff with 3 T hot peper jelly and some sliced jalapenos. also with your favorite cheese. smoked gouda, extra sharp cheddar, goat, cream, whatever.
4) tie it up folding the ends up to keep goodies in and half hitch all the way up with butchers twine.
5) wrap it up with bacon and toothpicks

grill over charcoal off the heat for about 3 minutes per side. then u put it directly over heat and pour a couple of tablesoons of olive oil over the meat. this will cause a flair up but this is what you want. burn the hell out of that bacon with that flame. shouldnt take more than a few of minutes to char the bacon. take off the grill and cover with aluminum foil for 10 minutes.
Last edited by woundedduck on Mon Dec 24, 2007 6:52 am, edited 1 time in total.
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duramax
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Postby duramax » Fri Dec 21, 2007 2:08 pm

Deer roast

celery
Carrots
1 medium onion
Deer hind quarter roast
Cream of mushroom soup
chicken or beef stock
dash of what ever else you want

You don't really need to marinate the roast, but you can if you want.

Line the bottom of the crock pot with celery stocks (so the roast sits on the celary stocks and not the pot). Chop up about a cup of carrots and a cup of celary and the onion. Put the roast on top of the celary in the pot and put in the chopped veggies. Pour the soup in a bowl with the chicken stock and mix. Pour that in to the pot. Put additional water to fill up the crock pot.

Set it on low and cook for about 8 hours. I put it on as I'm leaving for work and it's ready when I get home. Pour a little of the veggie stock over the cut up roast before serving for making it a little more moist seeing as the lean deer meat can be a little dryer than a beef roast.

Another very good thing to do with the left over roast is to make sandwiches. I found that putting the roast with mayo, bbq sauce, and chedder cheese and warming it in the microwave make one hell of a sandwich!
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Dutch Dog
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Postby Dutch Dog » Fri Dec 21, 2007 3:56 pm

Another Roast recipe:

In a crock pot, combine the following...
1/2 bottle of Italian dressing...well shaken
1/4 cup dales steak sauce
1 box Lipton onion soup mix
Garlic salt....to taste.
Cayenne pepper to taste
Louisiana hot sauce to taste
Black pepper to taste

Blend all these ingredients together well with a spoon.
Once blended add the following
Large Roast
1/2 bag of baby carrots...or cut up a few large carrots...chefs choice
3 large potatoes cut up in chunks
2 cans of sliced mushrooms...juice drained
1 medium onion sliced then peeled off in 1/8" thick portions

Add enough hot water to completely submerse all ingredients.

Cook in crock pot until done. Crock pot cooking time varies from model to model and temperature settings.

"Done" to me, is when the meat will easily pull away with a fork, and all veggies are soft and mushy. This "generally" takes 12-14 hours on a low setting, and 6-8 hours on a med/high setting.

Leftovers are great on sandwiches as mentioned previously.
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Postby huntingup1 » Tue Dec 25, 2007 9:09 am

You boys got my mouth watering so much I'm gonna have to go get some fresh meat. My paw-in-law gave me a good jerky recipe. It's so simple, even our wives can do it without messing it up. Just take the tough cuts of meat from your deer and cut into strips about 1/4" thick. soak them in marinade for a couple of days in the fridge. The marinade is simply equal parts of worchestershire sauce, soy sauce and dark brown sugar mixed together. Then put them on your dehydrator and sprinkle em with Tony's seasoning or (add your favorite seasoning here) and let them dehydrate. If you don't have a dehydrator you can use cake racks, not cookie sheets, in your oven, just be sure to only set the oven only to warm or a little higher. You might also want to check with your wife before you use her cake racks or tie her oven up because it usually takes around 8 to 12 hours depending on how big a batch you make but that gives you time to do more important things like hunting while you wait. Makes a dang good snack for the deer stand or anywhere.
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Postby teul2 » Tue Dec 25, 2007 7:42 pm

The Teul Backstrap

teul2 wrote:It is the stuffed back strap recipe i posted on here before. Just tweaked a little.

1 backstrap filleted open. and laid flat like one big sheet of meat.
beat with a meat hammer until tender and you work out the "lumps".
Coated the inside with about 1/4 a box of dark brown sugar.
drizzle on the secret sauce (Hoover sauce)
load the inside with cheese. Extra sharp cheddar, and baby swiss (the sharper and louder the cheese the better).

roll back up and tie up with butchers twine. I tie the end tight and half hitch it all the way down and tie it at the other end. It is easier to get undone this way. You just cut between the loops and untie each slice.

Coat the outside with brown sugar and Hoover sauce. I think it took another ¼ of a box of brown sugar by the time I was done. I think it sat in aluminum foil and the sauce for 1 to 2 hours before it got on the grill.

While slow cooking it, I used a mixture of Hoover sauce, brown sugar, and Jack Daniels as a baste to keep it moist. I think I cooked it for 30 - 40 minutes until medium rare to medium. If you go over medium, I think you loose the flavor of the meat.

Cut and hide, cause if your house is anything like the wooly swamp was Saturday night, You won’t have any left by the time you get done cutting it.
I swear, each slice was scoffed up as soon as I cut it.
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Postby duck_nutt » Fri Jan 04, 2008 2:39 pm

i make jerky too..

but i use the big long back straps..usually have to cut them in half(lenght way)

lay them on cookoie sheet and place into freezer..

you wanna 'half way' freeze them so the cut easier...fresh meat tends to roll around as you try to cut it

now slice into thin strips 1/8 inch works good....i call my 'thick-n-thin' cause they vary a little..

i buy a mix from wal mart...prefer the dry powder stuff...comes in diff flavors..

i usually make 5-10 lbs at a time...the wet weight will be half after drying..

i put the rack in the oven in highest position..then take toothpick and stick into end of your strip...hang it between the oven rack...snug them up close but not sticking together...some strips are long, some short, they're all good!


the lowest setting on wifes new oven is 170. that's really too hot, but it works...about 130 would be perfect...our oven is a convection oven, so 170 will make it in about 4-5 hours...BUT, I place a wooden spoon in the door to let some of the heat out...

I have to hide the stuff from the kids and 'ration' it out...they'd eat the whole batch in 2 days if I would let them..
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venison bacon wraps

Postby jdbuckshot » Tue Jan 15, 2008 7:35 am

Cut your back strap 1/4" thick and about the size of a half of a piece of bacon. then tenderize the meat. place 1/2 a piece of bacon on top of the meat, a dash or two of tonys and tenderize the bacon right into the meat. A meat mallet works great for this. then roll up with the bacon on the out side and put on a skewer. put 6-7 rolls on a skewer, marinade in hoover sauce, or what ever you like, Grill it hot and fast, and eat em hot!!! trust me, Its good! and easy. No tooth pics to fool with either!

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Postby woundedduck » Thu Jan 17, 2008 4:37 pm

venison wellington


marinate 2 backstraps overnight in hoover sauce

1) get an oven safe skillet as hot as you can. put in a little olive oil and butter. sear meat on all sides for about a minute. cover skillet with top and pop it in the oven on 200 for 3 hours to make it more tender. also add a cup of the marinade to the pan before you put it in the oven.

2) while strap is in the oven, put a pound of fresh mushrooms in the cuisinart and blend. you want it about the size of your pinky fingernail.

3) saute 1 cup onion, half a cup red bell pepper, and 6 cloves of garlic in a little olive oil and butter for about 5 minutes. add mushrooms and saute for at least 10 minutes. add salt and pep to taste and 2 T worcestershire. add 1 cup white wine and reduce until liquid is almost gone. then add 1 cup half and half and reduce until almost gone. put it in the fridge to cool. this stuff can be eaten by itself.

4) take meat out and add 1 cup red wine to the pan juices. simmer for 5 minutes. serve this over mashed potatoes and the meat.

4) get you some puff pastry in the frozen section at the store and let it thaw for about an hour. roll it out and place backstrap inside. spoon mushroom mixture all over the meat and roll up the pastry to conceal meat and shrooms. cook on 400 for about 30 minutes. i served mine with garlic mashed potatoes and grilled asparagus.
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Re: Official recipe thread

Postby mozbornj » Mon Nov 03, 2008 11:22 am

THIS IS MY FAVORITE WAY TO COOK UP SOME TENDERIZED STEAKS;

CUT BACK STRAP IN 1/2" THICK STEAKS
MARINADE TENDERIZED STEAKS IN YOUR FAVORITE MARINADE FOR ABOUT 2 HOURS
LAY OUT THE BACK STRAP STEAKS AND PUT 1 TBS OF CREAM CHEESE IN THE CENTER
THEN ADD 2 SLICES OF JALAPENO PEPPERS, I USE THE ONES PRECUT IN THE STORE IN A JAR
ROLL THE STEAK AROUND THE PEPPERS AND CHEESE.
THEN TAKE A HALF PIECE OF BACON AND WRAP THE MEAT UP AND STICK A TOOTH PICK IN IT TO HOLD IT TOGETHER.
POUR MARINADE OVER IT AND LET SIT 30 MINUTES WHILE THE GRILL HEATS UP.
COOK FOR 2-3 MINUTES OVER HIGH HEAT AND THEN TURN THE GRILL DOWN LOW AND COOK ANOTHER 10 MINUTES.

HOPEFULLY SOMEONE ELSE WILL LIKE THIS EVEYONE THAT HAS TRIED IT WHEN I COOKED IT LIKED IT SO FAR.
CAN ALSO BE FROZEN IN MARINADE FOR LATER USE.
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Re: Official recipe thread

Postby Warren H. Womack » Sat Apr 04, 2009 8:22 pm

My wife, Jenny and I have been making Deer-B-Que for about as long as I have been deer hunting and that's been quite awhile. I don't think it's any exact way that it has to be done. In fact each batch that we make turns out different but always as good as anyone could imagine. It's great on an open bun or hamburger style, with sliced tomato, pickles or anything else you would care to dress it up with. It's my main mid day meal when I'm hunting. I use a small single burner propane stove to heat a portion up in a pot. Once it's warm, I shove it over to one side, drop a slice of bread in the pot. Then drag the Deer-B-Que up on it. I like to add pickles & Jalapeno pepper slices then cover it with another slice of bread. I eat it straight out of the pot while sitting on my trucks tailgate. Good stuff.

We almost always use deer shoulders. In fact we wrap and freeze the shoulders in pairs, just for Deer-B-Q. We have a very large Magnalite dutch oven style pot that will hold up to 6 shoulders, depending on the size.

After seasoning them with Tony's season, black pepper and garlic powder, we put the whole shoulders in, add water and cook in the oven at 350 degrees. You need to let them cook down to where the meat falls off of the bone. Be sure not to let the pot dry out. Add water as needed.

When the meat is done you can actually grab a bone and twist as you pull and it will separate from the meat as clean as can be. The next step is to place chunks of meat on a cutting board and using an electric knife start shredding the meat until there are no lumps. Take all of the finely shredded meat and add it to a mixing container. We use a big canning pot that holds about 4 gallons.

As you put the shredded meat into the mixing pot start adding the ingredients.

This is basically what we use but you can really add anything that you would like. We start off with Bar-B-Que sauce, pure 100% pineapple juice, brown sugar and Jalapeno pepper slices. We season with Tony's seasoning, black pepper and garlic powder. Of course you need to constantly stir the pot as you add the ingredients and seasoning. As to how much of each to add, that will be a personal decision that comes from trial & error and experience. You just taste as you go, keep adding what you want and as much as you think you need. You are going to find the mix is pretty thick. We add the liquid from the pot to thin, it also adds more flavor.

We usually have about 3 gallons of meat from an average of 5 shoulders. Give the Deer-B-Que time to absorb all the seasoning and ingredients before freezing. We like to leave ours in the refrigerator for about 24 hours. Then we stir and taste. If needed, add more seasoning before freezing in individual freezer, zip-loc-bags.

It's really handy for a quick meal, that's about as good as anything you can find.
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Re: Official recipe thread

Postby Duckpro12 » Tue Oct 13, 2009 11:28 pm

Deer Alfredo Southern Style!!

1 1/2 to 2 pounds of deer meat.

The meat can be any that you wish to use. You want to cut the meat into stripes that are about 1 in long and 1/4 in thick. If Im not using a tender cut (i.e. backstrap) I will tenderize before cutting.

1 onion diced
Garlic one clove or 1 and half tablespoons of minced garlic or as much as you like.
2 cans of mushrooms or fresh if you prefer.
Tony's chachere's seasoning
Tony's chachere's Instant roux mix or brown gravy mix
2 15 oz. jars of classico alfredo sauce any flavor you want used them all or mix them.
worcester sauce 2 to 3 tablespoons not real sure on that usually just pour some in.
Butter


-Add butter half a stick (or margin) to a large dip sided pan stove on med high
-Add onions, garlic, and mushrooms to pan and sautee until almost cooked
-Add deer meat add to pan cover and let cook until done stirring occasionally, also add tony's seasoning and worcester before cooked and stirr well. Reduce stove as needed not to burn.
-Once the deer meat is done add tony's roux mix or gravy mix ( Do not drain water at any time this is what you will use to make the roax or gravy) May have to add water. Don't really know how much I add just go by sight. The roux or gravy mix should be like normal gravy thickness or to likeing.
-Then add your two jars of alfredo sauce to the pan and stir in. Let simmer for 5 min or so.
-Boil pasta of choice and serve on top of pasta.

This is a one pan simple meal for us guys who hate to clean. To me is one of my favorite deer meals especially for people who say they don't eat deer meat.

First time to give out this recipe so feel free to ask any questions.

Hope you enjoy.
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Re: Official recipe thread

Postby REBEL DUCK » Mon Jan 18, 2010 4:27 pm

Weird and I said I would not eat but damn good once I did. Fill sink up with water and three caps of clorox put backstap in for thirty seconds take out and put in garbage bag in bottom of fridge for 3 to 4 weeks take out. Cut into filet size portions wrap in bacon sear in black iron skillet put on grill for 1 min per side. You may could skip clorox if your scared but its damn good!! Good as beef!
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Re: Official recipe thread

Postby Nova » Thu Feb 04, 2010 9:43 am

Does anyone have a good Deer Tamale recipe?
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Re: Official recipe thread

Postby REBEL DUCK » Mon Feb 15, 2010 5:03 pm

Got some tamales made at hicks in Clarksdale they are right!
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