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re: Outdoor Board Cookbook
Posted on 1/13/11 at 8:05 am to watsonlabman
Posted on 1/13/11 at 8:05 am to watsonlabman
Deer Sauce Piquante
4 to 5 lbs of meat cut stew size.
1 lb Smoked Sausage
4 Yellow Onions chopped. .
1 Bunch Celery chopped.
4 Cloves Garlic chopped.
1 Bunches Green Onion chopped.
2 8oz cans sliced mushrooms
1 stick of butter
2 Cans Rotel.
2 6 oz. Cans Tomato Paste.
1 12 oz. Cans Tomato Sauce.
4 Cups Chicken Stock
1/4 Cup Lea & Perrins.
1 Can cream of Mushroom soup.
Saute butter, Onions, Celery, Garlic, mushrooms & Green Onions.
Add Tomato Sauce, Paste, Rotel, chicken stock, lea & perrins and cream of mushroom.
Cook until blended then add deer meat.
Cover and cook till meat is tender (about 3 hours Slow and long is the best) add a little water as needed. Stir often and deep to keep from sticking
If it needs to be thickin up mix up a little tony roux mix 3 big tablespoons with about a ½ cup of hot water and add to pot.
About 30 minutes before your ready to serve add Sausage to pot.
spoon off excess grease before serving.
4 to 5 lbs of meat cut stew size.
1 lb Smoked Sausage
4 Yellow Onions chopped. .
1 Bunch Celery chopped.
4 Cloves Garlic chopped.
1 Bunches Green Onion chopped.
2 8oz cans sliced mushrooms
1 stick of butter
2 Cans Rotel.
2 6 oz. Cans Tomato Paste.
1 12 oz. Cans Tomato Sauce.
4 Cups Chicken Stock
1/4 Cup Lea & Perrins.
1 Can cream of Mushroom soup.
Saute butter, Onions, Celery, Garlic, mushrooms & Green Onions.
Add Tomato Sauce, Paste, Rotel, chicken stock, lea & perrins and cream of mushroom.
Cook until blended then add deer meat.
Cover and cook till meat is tender (about 3 hours Slow and long is the best) add a little water as needed. Stir often and deep to keep from sticking
If it needs to be thickin up mix up a little tony roux mix 3 big tablespoons with about a ½ cup of hot water and add to pot.
About 30 minutes before your ready to serve add Sausage to pot.
spoon off excess grease before serving.
Posted on 1/13/11 at 8:27 am to watsonlabman
Here is my favorite. Never met anyone who did not like it so far. My daughter insists that I cook it every year for her birthday meal
Venison Teriyaki
Ingredients needed:
(recipe for 4-6 people)
2 lbs venison backstrap or hind quarter
1 bottle Teriyaki sauce
1 bottle red wine
3-4 large onions
1 lb fresh mushrooms
4-5 cups white rice
1 lb butter
Pam non-stick cooking spray
Prepare Meat:
1) trim meat of all tendons, “silver side”, etc
2) cut into ½” cubes
3) marinate for 24-48 hrs in Teriyaki in refrigerator. Use zip lock bag or Tupperware container. Use entire bottle of Teriyaki.
Prepare Gravy:
1) melt 1 lb butter in cast iron pot.
2) Peel and chop onions. Slice mushrooms.
3) Add to pot with melted butter and sautee until soft.
4) Add ½ to ¾ bottle of red wine.
5) Cook down on low-med heat until gravy is desired thickness (approx 1 ½ -2 hours, the thicker the better)
Cook Meat:
1) use cast iron skillet.
2) Spray skillet with Pam.
3) Heat using med-high heat.
4) Braise cubed meat quickly on all 4 sides. Place in separate bowl until all meat is ready. (Do not overcook venison)
5) Add meat to pot with gravy and bring to a boil. Boil for no longer than 1 minute.
6) Remove from heat and serve over cooked rice.
Venison Teriyaki
Ingredients needed:
(recipe for 4-6 people)
2 lbs venison backstrap or hind quarter
1 bottle Teriyaki sauce
1 bottle red wine
3-4 large onions
1 lb fresh mushrooms
4-5 cups white rice
1 lb butter
Pam non-stick cooking spray
Prepare Meat:
1) trim meat of all tendons, “silver side”, etc
2) cut into ½” cubes
3) marinate for 24-48 hrs in Teriyaki in refrigerator. Use zip lock bag or Tupperware container. Use entire bottle of Teriyaki.
Prepare Gravy:
1) melt 1 lb butter in cast iron pot.
2) Peel and chop onions. Slice mushrooms.
3) Add to pot with melted butter and sautee until soft.
4) Add ½ to ¾ bottle of red wine.
5) Cook down on low-med heat until gravy is desired thickness (approx 1 ½ -2 hours, the thicker the better)
Cook Meat:
1) use cast iron skillet.
2) Spray skillet with Pam.
3) Heat using med-high heat.
4) Braise cubed meat quickly on all 4 sides. Place in separate bowl until all meat is ready. (Do not overcook venison)
5) Add meat to pot with gravy and bring to a boil. Boil for no longer than 1 minute.
6) Remove from heat and serve over cooked rice.
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