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Found 6 results

  1. Deer season is upon us once again and the bounty has been plentiful! I normally covet the backstrap and only cook a small amount at a time, but this year we have plenty and the season has just begun. So I took a backstap, marinaded in milk for 24 hours (to get the gaminess out). Rinsed and seasoned with Salt, Pepper and Garlic and wrapped in thin bacon - HOWEVER - next time - I will precook the bacon a little beforehand - I wanted it more crispy. I seasoned the bacon with Tony C's and a bit of Paprika and tossed it on my KJ at 275 indirect. (might try direct next time) USED a PROBE - cook
  2. Venison Snack Sticks My brother who does a lot of hunting was coming for a visit. The last time I was at his house I brought back a 5.75 lb package of frozen deer meat that was already cubed for stew. My brother had been talking about snack sticks for some time so I decided to surprise him by making some. My able assistant (son) added his expertise to the project. We have done so much sausage together that as a team we can really crank it out. Our joke about sausage making it that it is really an excuse to see how many time you can wash your hands. http:// The r
  3. Christmas Break – 85 lbs Venison Ground; Four Kinds of Deer Sausages and a Pork Boudin Bonus I have not posted much lately as I have had back to back work related travel and then needed to deal with some family matters also out of town. As part of the out of town travel, I spent some time in New Orleans area with my brother and he asked me to bring my meat grinder and I decided that my basic sausage making equipment would also go along for the ride. My LEM Big Bite #12 grinder was perfect for the upcoming task. Let's Start With A Bit of Venison to Grind Why … well he had 85
  4. I've been thinking long and hard about how I wanted to treat this awesome tasting treat, and finally decided on wrapping it in bacon in smoking it... Heck Yes! A friend of mine paid me in Venison for smoking off a few butts for him for his awesome Brunswick stew. Might be the best non-cash payment I've ever received. After much hemming and hawing, I finally settled on bacon wrapping and smoking it to a perfect medium rare, and it was the right choice. There wasn't much trimming to be done, but I took off all the silver skin. Next I rubbed down the strap with some salt, pepper,
  5. I finally found time to upload this video I did back in August. Venison Roast with a fresh herb paste rub. http://youtu.be/4wwH3BKztzY Ingredients: deer roast mustard olive oil worchestershire fresh thyme fresh rosemary fresh garlic onion turbinado sugar salt pepper
  6. Here in New Mexico, the indigenous and Mexican traditions call for searing thinly sliced red meat over a wood fire and eating this with bread, chiles and fried potatoes. You can find thinly sliced filets of red meats at most all Mexican grocers, and thin cut rib eyes of bison, buffalo, filets of mutton and venison at local whole foods style grocers all over the country. What you do is set your coals and wood up for medium-high to ultra-high heat searing and cook to desired doneness, preferably medium-rare with charred bits and no grill marks. Frequent turning creates a great crust on the out
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