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redneck 
New Orleans Saints Fan
TEXAS RANGERS FAN
Member since Dec 2003
45993 posts
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yeah definitly wanna keep it sep. from F&D. as someone else said, it will keep the snobs out
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DieselTiger1 
LSU Fan
9 Dragon
Member since Oct 2008
12566 posts
| re: Outdoor Board Cookbook (Posted on 1/11/11 at 7:59 pm to redneck)
those duck bombs looks familiar 
I have a few..
Fried shrimp
Take a banana pepper and cut off both ends to make a sleeve. slide a shrimp through there. wrap the shrimp and a piece of pineapple up in bacon. bread them, fry, and enjoy,
Backstrap
Cut up backstrap and soak in Italian dressing over night. take out and sprinkle with tonys and garlic powder. grill to rare/medium rare
Deer Tacos(great for tailgating)
cover deer roast in tony's and Garlic powder. In the slow cooker, pour two cans of french onion soup and one can of beef broth. add whole cloves of garlic. cook roast on low for 8-10 hours. at the tailgate I saute onions, bell peppers, and jalapenos together a,d let the tortillas sit on top of them on the grill. add BBQ sauce or salsa.
more back strap
slice up backstrap and cover with salt and pepper. saute diced onions and bell in a pan with green chilie sauce. add back strap, Sriracha and more green chilie sauce. cover and cook until medium.
I cant find my pictures of it finished so use your imagination.
It all goes well with...
or...
enjoy 
This post was edited on 7/27 at 3:49 pm
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redneck
New Orleans Saints Fan
TEXAS RANGERS FAN
Member since Dec 2003
45993 posts
| re: Outdoor Board Cookbook (Posted on 1/11/11 at 8:03 pm to DieselTiger1)
post of the year 
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DieselTiger1
LSU Fan
9 Dragon
Member since Oct 2008
12566 posts
| re: Outdoor Board Cookbook (Posted on 1/11/11 at 8:04 pm to redneck)
which one should I bring for the superbowl?
This post was edited on 1/11 at 8:05 pm
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Bama and Beer 
Alabama Fan
Jacksonville, FL
Member since Oct 2010
51289 posts
| re: Outdoor Board Cookbook (Posted on 1/11/11 at 8:16 pm to DieselTiger1)
That's a shite load of beer. Nice post.
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redneck
New Orleans Saints Fan
TEXAS RANGERS FAN
Member since Dec 2003
45993 posts
| re: Outdoor Board Cookbook (Posted on 1/11/11 at 8:38 pm to DieselTiger1)
quote:
which one should I bring for the superbowl?
backstrap and the shrimp? those shrimp look so fricking good if i had some fresh shrimp i would be frying that shite all night long
This post was edited on 1/11 at 8:41 pm
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whitetailed
LSU Fan
Da Rouge
Member since Nov 2010
1725 posts
| re: Outdoor Board Cookbook (Posted on 1/11/11 at 8:45 pm to redneck)
That last thing with backstrap looks fricking amazing. You say cover and cook until medium...could you elaborate? Noob at cooking so do you mean like that on the grill or what?
And your post beats the shite out of anything ever put on the F&D Board. 
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DieselTiger1
LSU Fan
9 Dragon
Member since Oct 2008
12566 posts
| re: Outdoor Board Cookbook (Posted on 1/11/11 at 8:58 pm to whitetailed)
quote:
That last thing with backstrap looks fricking amazing. You say cover and cook until medium...could you elaborate? Noob at cooking so do you mean like that on the grill or what?
cook until medium rare. slightly pink. i like it rare/medium rare. deer can dry out fast do make sure not to over cook it.
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whitetailed
LSU Fan
Da Rouge
Member since Nov 2010
1725 posts
| re: Outdoor Board Cookbook (Posted on 1/11/11 at 9:25 pm to DieselTiger1)
Gotcha. Definitely will be trying that shite soon. Thanks Bro Namath
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COLONELCAT
New Orleans Saints Fan
Southeast LA
Member since Dec 2010
57 posts
| re: Outdoor Board Cookbook (Posted on 1/11/11 at 9:35 pm to redneck)
Anyone got one for a duck gumbo??? I had someone tell me the other day they made one and it was good. I got some ducks in the freezer watin...
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tke_swamprat
LSU Fan
Houma, LA
Member since Aug 2004
3971 posts
| re: Outdoor Board Cookbook (Posted on 1/12/11 at 12:25 am to COLONELCAT)
Roasted Duck:
Use whole big ducks with skin. Season outside and inject with seasoning. Stuff cavity with sweet potatoes and garlic. Place in roaster and put in oven for 1.5-2 hr at 375.
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GeauxTigers0107
LSU Fan
South Louisiana
Member since Oct 2009
1889 posts
| re: Outdoor Board Cookbook (Posted on 1/12/11 at 7:02 am to tke_swamprat)
This thread is full of so much fricking win it's unbelievable. I'm offshore now  but when I get in, I'll add some recipes w/ pics.
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watsonlabman
LSU Fan
Detroit, MI via Denham Springs, La
Member since Feb 2008
462 posts
| re: Outdoor Board Cookbook (Posted on 1/12/11 at 9:20 am to redneck)
Stuffed Deer burgers
2lbs ground deer meat
1 lb ground pork or beef
2 med onions
1 bell pepper
1/2 cup sliced jalapeño peppers
1/2 a pack sliced mushroom
1lb graded cheddar cheese or pepper jack
Slice onions and bell pepper
Add about 1/2 cup of water to a black iron skillet with a few dashes of Wostchester sauce Sautee onions, bell pepper, mushrooms and jalapeño peppers
Make hamburger patties
Make sure patties are flat and not to thick
Take one patty and form a dam around the edges
Spoon in mixture and add cheese do not over fill
Lay another patty on top and pinch edges together making one burger grill and enjoy
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DieselTiger1
LSU Fan
9 Dragon
Member since Oct 2008
12566 posts
| re: Outdoor Board Cookbook (Posted on 1/12/11 at 9:28 am to watsonlabman)
This thread and the duckwich thread are making the kalochis(sp?) In my office look like shite.
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Bama and Beer
Alabama Fan
Jacksonville, FL
Member since Oct 2010
51289 posts
| re: Outdoor Board Cookbook (Posted on 1/12/11 at 9:36 am to GeauxTigers0107)
quote:
this thread is full of so much fricking win its unbelievable
yes it is sir. Especially for me cause I can't even pronounce what you lsu fans say but ill be damned if yall can't cook.
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watsonlabman
LSU Fan
Detroit, MI via Denham Springs, La
Member since Feb 2008
462 posts
| re: Outdoor Board Cookbook (Posted on 1/12/11 at 11:37 am to watsonlabman)
Stuffed back strap
2lbs- Slice bacon
2lbs- boudin (I use Jerry lee’s you can buy it without casing) Cut off casing
1 Back strap
Take back strap and cut in half ( should have 2 pieces around 12” long) then butterfly (cutting it long way down the middle till you leave about ½” before slicing in half.)
Season both sides with what you like.
Stuff with boudin and then fold back together (you will have to play with it to get as much boudin in as possible)
Wrap with bacon covering ever inch ( try and wrap the bacon tight as you can without breaking it)
Use Tooth picks or cooking string to hold together.
Cook on grill 350 to 400 for about 30 to 40 minutes (turn over after the first 15 minutes.)
After cooked slice each piece about 1 ½ to 2” thick..
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Geaux2Hell
LSU Fan
BR
Member since Sep 2006
2520 posts
| re: Outdoor Board Cookbook (Posted on 1/12/11 at 2:39 pm to watsonlabman)
This recipe was inspired by Mickey Browns delicious burritos and tamales and my general dislike of mexican restaurant enchiladas.
Deer Enchiladas
ingredients:
-2lbs ground deer meat (mine has pork mixed in already)
-1 onion, diced fine
-2 green chiles, diced, seeds removed
NOTE:(I've used Poblano, Jalapeno, Anaheim, Hatch, etc...you could even a green or red bell pepper but i like the chiles)
-4 cloves garlic, minced
-1/2 bunch green onions, sliced thinly
-1 28 oz.can of enchilada sauce (red or green whatever you like)
-1 tbsp chili powder
-1 tsp cumin
-1 can rotel or 1/2 cup of salsa (i use whatever i have in the pantry)
-1 8 oz mexican shredded cheese
-1 pack of yellow corn tortillas
-salt and fresh ground black pepper
-1 high sided pan or pyrex dish
NOTE: not the soft white tortillas you eat from taco bell (flour) or the crunchy yellow ones. These need to be the soft, yellow corn variety.
Enchilada Filing
1. season the ground meat with salt and pepper and brown in a heavy skillet over med-high heat. It should start to stick and get nice and brown before you stir it.
2. remove the meat and set aside
3. over med high heat, saute the onion, peppers and garlic in a little bit of olive oil till translucent. Add 1/4 cup water if it starts to stick.
Note: Be sure to scrape up all of the browned bits on the bottom of the pan (tons of flavor here)
4. add chili powder, cumin, and enchilada sauce. taste it to get a feel for your seasoning, add more salt and pepper if you like. let this cook for about 15 mins over med-low heat.
5. add the ground meat back to the enchilada sauce and cook over med-low heat for 30-45 mins
Assembly of Enchiladas
1. lay out a corn tortilla (may need to soften them in the micro for a few seconds)
2. place a few spoonfuls of the filling in the tortilla and roll it up nice and tight (some of you will have had more experience with this than others 
3. place enchiladas in a pan with high sides (like a brownie pan or pyrex dish)
4. repeat steps 1 and 2 till your pan is full
5. pour any remaining sauce over the enchiladas
6. top with the shredded cheese and sprinkle the green onions on top
NOTE: you could also sub cilantro for the green onions if you like
7. bake in a 350 oven for 45 mins or until the cheese gets nice a bubbly
I like to top mine with a spoonful of sour cream but im sure guacamole would be great too. I usually whip up some home-made refried beans to go with this. What i like about this recipe is you can keep it simple or you can experiment with different types of fillings and cheeses.
Grab a cold beer and enjoy!
Refried Beans
1 can pinto or black beans (drained)
1/2 cup salsa
1 onion, diced fine
2 cloves garlic, minced
1/4 tsp cumin
salt and pepper to taste
shredded cheese
Method
1. heat some oil in a skillet over medium heat
2. saute onion and garlic until soft
3. add cumin and beans, cook 10 mins
4. remove from heat, add salsa and smash the beans with a potato masher or big wooden spoon
5. add cheese, stir and consume!
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bbvdd
Alabama Fan
Memphis, TN
Member since Jun 2009
6563 posts
| re: Outdoor Board Cookbook (Posted on 1/12/11 at 2:49 pm to Geaux2Hell)
Trout dip (freshwater kind)
No pics but really easy:
smoke trout for about an hour and then pull the meat and put in a bowl.
Add a package of cream cheese, about a tsp of dill, and juice from a lemon.
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Slickback
LSU Fan
Deer Stand
Member since Mar 2008
22018 posts
| re: Outdoor Board Cookbook (Posted on 1/12/11 at 3:40 pm to redneck)
...bookmarked for future use...
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GCHunter
LSU Fan
Chasing my tail
Member since Aug 2009
1385 posts
| re: Outdoor Board Cookbook (Posted on 1/12/11 at 4:06 pm to Slickback)
Black Iron Deer Roast
Get the biggest Black Iron you have.
Marinate Roast in Italian Dressing overnight.
Inject Roast with favorite seasoning. I like Cajun Garlic.
Stuff Roast with garlic cloves and onion slivers.
Sprinkle good amount of Tony's all over the Roast.
Brown Deer Roast on Each side for 20-25 minutes (Total of 45 minutes).
Smear 1 large can of Cream of Mushroom Soup all over roast.
Sprinkle 1 pack of Lipton (or other brand) onion soup mix on top.
Shake on about 2-3 tablespoons of Worcestershire Sauce on top.
Fill Black Iron Pot with Chicken Stock (low Sodium).
Add 2 Chopped Onions and One Bell Pepper.
Place in oven and cook in a black iron pot in 6-8 hours at 300 degrees.
Thicken Gravy and add Green Onion Tops.
Serve over Rice.
Pork, Deer, Duck and Chicken Jambalaya
• 2lb. bag of parboiled zatarain’s rice
• 1 pack of Deer sausage
• 1 pack of de-boned Chicken Thighs (1.5 lbs)
• 1 pack of de-boned Family Pork Chops (1.5 lbs)
• 8-10 Cubed Duck Breasts
• 1 pack of Bacon
• 2 large onions
• 1 bell pepper
• 1 stalk of celery
• Kitchen Bouquet
• 1 can of rotel – Mild
• 32 oz. of chicken stock
Directions:
• Brown whole pack of bacon; remove
• Cut up sausage and brown; remove
• Brown cut up seasoned Pork Chops; remove
• Brown cut up seasoned Chicken; remove
• Brown Onions, Bell Pepper, and celery; cook down
• Add 2 TBLS of Kitchen Bouquet; cook down
• Add one can of rotel; cook down
• Add 32 oz. of chicken stock and 32 oz. of water with parboiled rice.
• Bring all meat and vegetables to a boil
• Reduce to low fire and cook down.
Venison Stuffed Loaf with Green Sausage
Cook down 2 pounds of ground deer meat or Green/Fresh Sausage with two onions.
When my meat is just about cooked I will add the following:
Green salad olives (salad olives are in pieces).
Small can of sliced black olives, drained.
Add a can of Stewed Tomatoes with juices and artichoke hearts with juices.
Cook out all the juices on a medium fire
I add Whostershire to my meat.
16 oz. of cheese of your choice (I like the 3 cheese Mexican blend).
Mix all together real well in the pot, it should get thick once you add the cheese and is very easy to work with.
You will have gotten a pre-made pizza crust from Wal-Mart in the biscuit section made by Pillsbury. Put grease on the bottom of the cookie sheet.
Lay your pizza crust down on a greased cookie sheet, try to maximize you length and width while maintaining good dough thickness.
Scoop your mixture along the middle of the dough from end to end and wrap the dough around your mixture.
Add Crumbled Feta Cheese before wrapping.
Bake until golden brown, Enjoy
This post was edited on 3/4 at 10:20 am
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