Outdoor Board Cookbook | Page 4 | TigerDroppings.com

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Covington
LSU Fan
TD.com Premium Member
Member since Dec 2007
9414 posts

re: Outdoor Board Cookbook


quote:

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.



i'm doing this tomorrow






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GCHunter
LSU Fan
Chasing my tail
Member since Aug 2009
1853 posts

re: Outdoor Board Cookbook


quote:

i'm doing this tomorrow

Well you are in for a treat then. It is unbelievable how good this roast is. I usually pull the hind quarter bone out and then cook for another hour. It doest have to be 6-8 hours. Just when the meat is falling off the bone. Then cook for another hour after that.

Brown it up with some Bacon Grease if you have some



This post was edited on 1/14 at 10:37 am


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Covington
LSU Fan
TD.com Premium Member
Member since Dec 2007
9414 posts

re: Outdoor Board Cookbook


quote:

Brown it up with some Bacon Grease if you have some


:mouthwatering:






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DieselTiger1
LSU Fan
9 Dragon
Member since Oct 2008
12891 posts

re: Outdoor Board Cookbook


This thread makes me think we need an outdoor board potluck dinner.





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MOT
LSU Fan
Member since Jul 2006
13158 posts

re: Outdoor Board Cookbook


Sorry to get off subject, but watsonlabman I think I recognize the deer in your avatar. Where is it from?





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watsonlabman
LSU Fan
Friendswood, Tx
Member since Feb 2008
462 posts

re: Outdoor Board Cookbook


A friend in Marshfield, MO owns him.. Big Easy is his name.





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TexasTiger89
LSU Fan
Houston, TX
Member since Feb 2005
10003 posts

re: Outdoor Board Cookbook


What a great and useful thread. I have a freezer full of venison from the last two seasons and had run out of ideas how to cook it. Thanks for the great recipes!





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Ash Williams
LSU Fan
South of i-10
Member since May 2009
9833 posts

re: Outdoor Board Cookbook


feel free to throw out some Amberjack recipes

i have a shite ton in my freezer and im running out of ideas






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SWLATiger
LSU Fan
Lake Charles
Member since Nov 2007
337 posts

re: Outdoor Board Cookbook


Cooking that Venison Stuffed Loaf tonite!!!!

EDIT....

Cooked it and it was GREAT.....definately cooking it again!!!!!!!



This post was edited on 1/16 at 8:17 pm


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hehatedrew
Ole Miss Fan
New Zealand
Member since Oct 2009
20621 posts

re: Outdoor Board Cookbook


We need a new rule. The word "venison" is not allowed. On the Outdoor board we should have to call it "deer meat". Leave "venison" to the F&D board. We aren't pilgrims, we don't eat creamed maize...



ETA: Sorry about my rant and definately not directed at any one in specific, it just really gets under my skin



This post was edited on 1/17 at 2:36 pm


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watsonlabman
LSU Fan
Friendswood, Tx
Member since Feb 2008
462 posts

re: Outdoor Board Cookbook


Easy Duck Gumbo

2 large ducks or 3 woodies
1 bunch green onions
1 bunch celery
4 large onions
4 cloves garlic
1 jar savoie’s dark roux
2lbs smoke sausage
1 lb ANDOUILLE sausage

In large stock pot place ducks (Cover ducks with some tonys first) and cut up veggies cover ducks about 2 inches over them with water. Boil ducks till you can easily pull meat of the bone with a fork.

Strain water and save (pick out bones and put veggies back with water and any meat that has boiled off with the rest of the meat once you completed deboning)
Place water back onto stove and start heating up again and add water if needed (should be about 1 to 1 ½ gallons)
Let ducks cool so you can handle them. De-bone ducks
Add 1 cup roux boil till roux is dissolved. Season water to taste, add more roux if you like.
Once you like the taste of your water add duck meat, sausage and andouille to pot let come back to a boil then turn on low for 30- 40 minutes add green onions and serve over rice.



This post was edited on 1/24 at 3:39 pm


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mylsuhat
New Orleans Saints Fan
NOLA
Member since Mar 2008
39434 posts

re: Outdoor Board Cookbook


Drew, I feel exactly the same way


Everytime I hear the word venison I cringe lol






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hehatedrew
Ole Miss Fan
New Zealand
Member since Oct 2009
20621 posts

re: Outdoor Board Cookbook


I throw up and shite my pants at the same time





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watsonlabman
LSU Fan
Friendswood, Tx
Member since Feb 2008
462 posts

re: Outdoor Board Cookbook


Spicy Deer Sausage in Cream Sauce

1 lb. deer sausage thinly sliced
1 small thinly sliced onion
1 can rotel (drain all liquid off)
1/2 cup water
2 cups heavy whipping cream
½ cup parmesan cheese
2 tablespoons butter or margarine
Hot cooked pasta

In a medium skillet over med heat add butter and deer sausage stir 5 minutes. Add onion and rotel; cook 5 minutes, scraping bottom of skillet to prevent scorching. Add water, cook 3 minutes or until liquid is all evaporated. Add cream and cheese Cook and stir 5 to 8 minutes.(Add more cream to loosen or more cheese to tighten) Add cooked pasta. Cook until sauce is thick and pasta is heated thoroughly.






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SWLATiger
LSU Fan
Lake Charles
Member since Nov 2007
337 posts

re: Outdoor Board Cookbook


quote:

We need a new rule. The word "venison" is not allowed. On the Outdoor board we should have to call it "deer meat". Leave "venison" to the F&D board. We aren't pilgrims, we don't eat creamed maize...


I used venison because that is what the original recipe was named....






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VernonPLSUfan
LSU Fan
Leesville, La.
Member since Sep 2007
8299 posts

re: Outdoor Board Cookbook


You deer hunters try this.

Venison, I mean deer meat crostinis.

1lb of deer sausage
1lb of hamburger meat
1lb of velvetta
coctail rye bread or french bread cut thin(if french bread, freeze it first. Helps in the cutting process).

combine meat and cook until done. drain. put in cheese cook on lowest setting possible. stir frequently. spread on bread and toast. couple of drops of your favorite hot sauce on top.

Always used pork sausage for this, curious how deer sausage would taste. Let me know. Enjoy






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Chad504boy
New Orleans Saints Fan
Five Oh Four
Member since Feb 2005
83904 posts

re: Outdoor Board Cookbook


Deer Burgers
1 lb ground deer meat
1 bowl
1 egg
bread crumbs
Slap ya mama
Buds cajun seasoning

Mix all together in bowl
Make 3 big patties

Bake in oven 350 degrees for 33 minutes








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LSURoss
USA Fan
Shreveport, LA
Member since Dec 2007
11194 posts

re: Outdoor Board Cookbook


I am ready for the fish recipes, I dont have any venison





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mylsuhat
New Orleans Saints Fan
NOLA
Member since Mar 2008
39434 posts

re: Outdoor Board Cookbook


Simply Awesome Triggerfish

1 triggerfish slab with scales still on
Tony's
Lemon Pepper


Catch a triggerfish
use chainsaw to clean said triggerfish

ok now that thats done

rub the meat with tonys and sprinkle some lemon pepper
either place on grill or in oven (350*)
cook till meat starts to flake

if you grill it, cook scales up first for a little while, then turn over and allow it to cook scales down for the remainder of the time

if oven, cook scales down the whole time


now eat


ETA: I've always done this with fresh triggerfish, not sure how freezing it would work but I'm sure it'd be good if frozen in H2O



This post was edited on 1/19 at 11:30 am


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Geaux2Hell
LSU Fan
BR
Member since Sep 2006
2719 posts

re: Outdoor Board Cookbook


Found this a few minutes ago and thought it was interesting. I will be doing one of these this weekend and will add a review and a pic. I might do them on the grill or smoker and slice after cooking.


Stuffed Backstrap Pinwheels







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