Deer Recipes
- Thread starter StiffDrink
- Start date
Not sausage, but Bacon wrapped Backstraps:
Trim Backstraps into medalions the thickness of your bacon then wrap with bacon. Marinate in Italian Salad dressing for 2 hours then sear in pan. Low Broil in oven or on BBQ for 8-10 min each side and finish by melting blue cheese on top.
Best Ever!
Also, when we do make sausage. Instead of pork fat we use the really fatty cuts of Bacon ground in (nice flavor).
Trim Backstraps into medalions the thickness of your bacon then wrap with bacon. Marinate in Italian Salad dressing for 2 hours then sear in pan. Low Broil in oven or on BBQ for 8-10 min each side and finish by melting blue cheese on top.
Best Ever!
Also, when we do make sausage. Instead of pork fat we use the really fatty cuts of Bacon ground in (nice flavor).
Last edited:
we were doing that with red deer loins or straps. can be done too with bear meat but more well cooked of course.
you ll need oignon, pepper salt, sour cream, brandy or cognac, mushroom, oil and butter
slice the meat in small part, mushrooms and oignon too.
pour oil and butter then when warm then oignon hashed when it start to change his colour pour the meat dont let it burn when it s time to turn it pour too the mushrooms in.
when the meat is cooked at your wish pour some brandy or cognac and light it. when finished to burn put two table spoons of sour cream and gave the salt and pepper you need.
you can serve with home made fresh pasta.
all the best.
Phil
you ll need oignon, pepper salt, sour cream, brandy or cognac, mushroom, oil and butter
slice the meat in small part, mushrooms and oignon too.
pour oil and butter then when warm then oignon hashed when it start to change his colour pour the meat dont let it burn when it s time to turn it pour too the mushrooms in.
when the meat is cooked at your wish pour some brandy or cognac and light it. when finished to burn put two table spoons of sour cream and gave the salt and pepper you need.
you can serve with home made fresh pasta.
all the best.
Phil
If you want a venison roast that is not dry once cooked, try this:
Take a 4-5# roast, thawed. Lay it on a generous sheet of Aluminum foil.
Sprinkle all over it a package of Knorr's [or your choice] Dry onion soup mix.
Then spoon a tin of Campbell's Mushroom soup [concentrated] over the whole roast.
Wrap foil over roast completely.
Put in oven at 350ºF Cook for 3 hrs or more depending on how well done you want it.
Open, slice and serve! The juices remaining in the foil makes excellent gravy, as well.
Regards, Dave.
Take a 4-5# roast, thawed. Lay it on a generous sheet of Aluminum foil.
Sprinkle all over it a package of Knorr's [or your choice] Dry onion soup mix.
Then spoon a tin of Campbell's Mushroom soup [concentrated] over the whole roast.
Wrap foil over roast completely.
Put in oven at 350ºF Cook for 3 hrs or more depending on how well done you want it.
Open, slice and serve! The juices remaining in the foil makes excellent gravy, as well.
Regards, Dave.
the bacon over the strait up pork fat...sounds...amazingNot sausage, but Bacon wrapped Backstraps:
Trim Backstraps into medalions the thickness of your bacon then wrap with bacon. Marinate in Italian Salad dressing for 2 hours then sear in pan. Low Broil in oven or on BBQ for 8-10 min each side and finish by melting blue cheese on top.
Best Ever!
Also, when we do make sausage. Instead of pork fat we use the really fatty cuts of Bacon ground in (nice flavor).
