re: Outdoor Board Cookbook

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

which one should I bring for the superbowl?

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which one should I bring for the superbowl?

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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

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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?

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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.

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...

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.

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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this thread is full of so much fricking win its unbelievable

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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.

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!

...bookmarked for future use...