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Started By
Message
re: Outdoor Board Cookbook
Posted on 1/14/11 at 10:19 am to willeaux
Posted on 1/14/11 at 10:19 am to willeaux
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
Posted on 1/14/11 at 10:32 am to Covington
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 1/14/11 at 10:37 am
Posted on 1/14/11 at 10:53 am to GCHunter
quote:
Brown it up with some Bacon Grease if you have some
:mouthwatering:
Posted on 1/14/11 at 3:11 pm to Covington
This thread makes me think we need an outdoor board potluck dinner.
Posted on 1/14/11 at 10:15 pm to watsonlabman
Sorry to get off subject, but watsonlabman I think I recognize the deer in your avatar. Where is it from?
Posted on 1/15/11 at 6:43 am to MOT
A friend in Marshfield, MO owns him.. Big Easy is his name.
Posted on 1/15/11 at 8:03 am to redneck
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!
Posted on 1/15/11 at 10:55 am to TexasTiger89
feel free to throw out some Amberjack recipes
i have a shite ton in my freezer and im running out of ideas
i have a shite ton in my freezer and im running out of ideas
Posted on 1/16/11 at 12:55 pm to GCHunter
Cooking that Venison Stuffed Loaf tonite!!!!
EDIT....
Cooked it and it was GREAT.....definately cooking it again!!!!!!!
EDIT....
Cooked it and it was GREAT.....definately cooking it again!!!!!!!
This post was edited on 1/16/11 at 8:17 pm
Posted on 1/17/11 at 2:34 pm to SWLATiger
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
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 1/17/11 at 2:36 pm
Posted on 1/17/11 at 3:10 pm to COLONELCAT
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.
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 1/24/11 at 3:39 pm
Posted on 1/17/11 at 3:14 pm to hehatedrew
Drew, I feel exactly the same way
Everytime I hear the word venison I cringe lol
Everytime I hear the word venison I cringe lol
Posted on 1/17/11 at 3:15 pm to mylsuhat
I throw up and shite my pants at the same time
Posted on 1/17/11 at 3:25 pm to watsonlabman
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.
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.
Posted on 1/17/11 at 5:28 pm to hehatedrew
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....
Posted on 1/17/11 at 6:29 pm to SWLATiger
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
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
Posted on 1/18/11 at 12:18 pm to VernonPLSUfan
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
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
Posted on 1/19/11 at 9:44 am to Chad504boy
I am ready for the fish recipes, I dont have any venison
Posted on 1/19/11 at 11:22 am to LSURoss
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
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 1/19/11 at 11:30 am
Posted on 1/19/11 at 4:18 pm to mylsuhat
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
Stuffed Backstrap Pinwheels
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