Ok now it's time for the Tasty Recipes!!
First the basics
How about some Deer Jerky
Take clean cut deer!
place in 2 cups warm water
4 teaspoons of garlic salt
3 teaspoons worcestershire sauce
4 teaspoons red cayenne pepper
2 teaspoons blackpepper
4 teaspoons of salt
1. mix well
2. place in cool place over night
3. pat dry in morning
4. place in dehydrator until jerkey is done
OK now for the good stuff.
DEER CORDON BLEU
1 1/2 - 2 lbs. deer loin or round (1/4 inch thick)
1/2 lb. ham (thin sliced)
1/2 lb. shredded cheese (Swiss, American or Cheddar)
1 c. flour
3/4 c. milk
1 tsp. salt
1 tsp. pepper
Vegetable oil for frying
Pound deer with meat mallet until about 1/8 inch thick. Cut tenderized meat into 5 or 6 inch squares. Cut ham slices to fit inside edges of deer meat.
Put about 2 tablespoons cheese on ham. Roll deer (keeping ham and cheese inside). Fold in edges of deer while rolling to seal cheese.
Make a batter by mixing the flour, milk, egg, salt and pepper. Beat until smooth. Dip rolls in batter. Coat with cracker crumbs. Deep fry at 365 to
370 degrees until golden brown. Drain on a rack.
My Wife made this just this year, was absolutely fantastic!!!
Deer and Sausage
1 lb. ground deer
1 lb. sausage
1 1/2 tsp. salt
1 1/2 tsp. pepper
1 tsp. sage
1/2 tsp. cayenne
2 c. water
2 c. cornmeal
2 c. milk
In a large skillet heat sausage over low heat breaking it apart with spoon or spatula. Add ground deer and seasonings. Stir. Break up ground deer and
sausage until meat is in small pieces, do not fry meat! Add water. Bring to boil. Reduce heat and simmer until sausage and deer are done. Stir in
Over medium heat, add cornmeal slowly, stirring constantly. Bring just to a boil. Reduce heat, simmer 25 to 30 minutes or until thick. Pour into
greased loaf pan, chill until firm. Slice into 1/4 or 1/2 inch slices. Dredge in cornmeal. Fry over medium heat in bacon grease or cooking oil until
lightly browned on both sides.
Another winner. Trust me it freaking rocks!
I don't remember the source.. I cut and pasted it in a word processor file so I have no idea where this one came from.
I soak in water for a good 20 mins and then in milk for another 20. Ive found antelope is really good in spicy dishes. I find it best with a salt rub
Again I don't have a source for these since they are a copy and paste from word. I've tried all but one of these. And they where very good.
GRILLED ANTELOPE WITH SWEET POTATO COINS AND SPAGHETTI SQUASH
For the Grilled Antelope:
Two six- to eight-ounce fillets of black buck antelope tenderloin (LaSalle Grill's supplier is Broken Arrow Ranch, Texas), or two six- to eight-ounce
ostrich upper thigh fillets
One clove garlic, sliced
One tablespoon Dijon mustard
One cup dry sherry
Two tablespoons soy sauce
One cup water
Kosher salt and fresh coarsely ground black pepper
Combine garlic, mustard, sherry, soy sauce and water. Place antelope fillets in this marinade and refrigerate for six hours. Remove fillets from
marinade and sprinkle lightly with salt and pepper. Grill over wood chips or, preferably, over a hard wood fire. Cook about two minutes on each side,
or to medium rare. ("I recommend medium rare because if you cook it longer it gets chewy.") Remove from grill and let rest 10 minutes. Place back in
fire for another minute on each side--just enough to warm it again. Cut against the meat grain into very thin slices--about one-sixteenth of an
Sweet Potato Coins
One large sweet potato, sliced into one-inch coins
One-half cup Bourbon
Three tablespoons brown sugar
Preheat oven to 400 degrees. Mix Bourbon and brown sugar. Place sweet potatoes in lightly greased pan and baste with a little of the Bourbon-brown
sugar sauce. Place in oven; baste the coins every five minutes for 30 minutes. Remove from oven and set aside sweet potatoes. Keep the remaining sauce
from the pan.
One whole spaghetti squash, split
Two tablespoons butter
Chives for garnish
Preheat oven to 400 degrees. Coat entire squash with butter, and season pulp with salt and pepper. Cover with aluminum foil and bake 20 to 30 minutes.
Remove from oven; set aside.
Arrange three sweet potato coins on plate. Place slices of antelope in a fan shape on top of or next to the coins. Using a fork, twirl some of the
spaghetti squash "noodles" into a spiral shape and place on the sliced antelope; garnish squash in center with two chives. Reheat the Bourbon
basting sauce (if needed) and drizzle on top of antelope and vegetables. Serve.
Yield: Two servings
*Antelope or Venison Medallions with Brown Sauce
2 tablespoons B and B liqueur
1 tablespoon light olive oil with a dash of toasted sesame oil
1 small shallot, minced
1 clove garlic, peeled and minced
1/8 teshtmloon freshly ground sea salt
1/8 teshtmloon freshly ground black pepper
1 small shallot, minced
1 clove garlic, peeled and minced
1 cup beef stock
2 tablespoons sour cream
¼ cup B and B liqueur
In a medium bowl combine all the marinade ingredients, place the meat in the marinade, and refrigerate for about 2 hours.
Pour the oil into a heavy-based skillet on medium heat. Lift the meat from the marinade and dry well with paper towel. Place the meat in the pan and
sear the medallions for about 3 minutes per side. Remove from the pan.
In the same heavy-based skillet on medium heat, fry the shallot and garlic for 2 minutes. Return the medallions to the pan, add the liqueur, and
flambé. When the flames have subsided, remove the meat and keep warm n the oven. To the same skillet, add the stock, increase the heat to high. And
boil until it is reduced to about ¾ cup, about 5 minutes. In a small bowl, mix 1 tablespoon of the reduced stock into the sour cream, then stir the
mixture into the hot sauce. Keep warm but do not boil.
Pool the sauce onto warm plates and place 2 medallions in each pool
*Orange Antelope Chops
8 antelope chops or medallions or filets
1 1/4 cups orange marmalade
2 Tbsp butter
1 tsp salt
1 clove garlic (minced)
Mix all ingredients except chops in a saucepan over low heat until marmalade melts. Broil chops until done turning once. While broiling, brush sauce
over both sides to keep the meat moist. If antelope is overcooked, it becomes unpalatably dry. Be sure to use all of your sauce in basting
TURTLE SOUP.. MY FAV!!!
10 ounces (2-1/2 sticks) unsalted butter
3/4 cup all-purpose flour
1 pound turtle meat, cut into 1/2-inch cubes
1 cup minced celery (4 stalks)
2 medium onions, minced (2 medium)
1-1/2 teaspoons garlic, minced
3 bay leaves
1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon freshly ground black pepper
1-1/2 cups tomato purée
1 quart beef stock
NOTE: If turtle bones are available, add them to the beef bones when making the stock for this dish
Salt and freshly ground black pepper to taste, as needed
1/2 cup lemon juice
5 hard-boiled eggs, finely chopped
1 tablespoon minced parsley
6 teaspoons dry sherry
Melt 8 ounces (2 sticks) butter in a heavy saucepan. Add the flour and cook, stirring frequently, over medium heat until the roux is light brown. Set
In a 5-quart saucepan, melt the remaining butter and add turtle meat. Cook over high heat until the meat is brown. Add celery, onions, garlic and
seasonings, and cook until the vegetables are transparent.
Add tomato purée, lower heat and simmer for 10 minutes. Add the stock and simmer for 30 minutes. Add the roux and cook over low heat, stirring, until
the soup is smooth and thickened. Correct seasoning with salt and pepper to taste. Add lemon juice, eggs and parsley.
Remove from heat and serve. At the table, add 1 teaspoon sherry to each soup plate.
Love turtle soup! This is my Grandfather's Recipe! You are sure to love it!
There are many different variations. This is the one I use.
FRIED FROG LEGS!
I know. I know, but believe it or not frog legs are delicious! They really are.
6 frogs legs
salt and pepper
Skin frogs legs, wash in cold water, then dry legs.
Season with salt and pepper and lemon juice.
Beat the eggs; add seasonings and dip the legs in beaten egg.
Roll legs in cracker crumbs and fry in deep fat at 390°F for 2 or 3 minutes.
And easy to make.
I'll add some more later. Gotta find my grandfather's cook book. All kinds of good stuff in there.