Recipes

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Recipes

Postby Nathan C » Sat Jun 29, 2013 11:32 am

I like to cook...well, grill :D .

Any good recipes?

I'll start with a great backstrap recipe.

Pound out a tenderloin or section of backstrap till it's flat.

Spread cream cheese on it, put on some cooked sausage, pickled jalapeno' peppers, and shredded cheese.

Roll it up and pin with toothpicks. Optionally wrap with bacon.

Sear over high heat, then move to a cooler side of the grill to get some smoke. I add seasoned wet applewood to the coals for smoke.

This cooks fast....you only have to heat up the inside as the sausage is already cooked and the rest is safe. Cook the venison to medium rare to medium and serve.

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Re: Recipes

Postby ndflatlander » Thu Oct 16, 2014 2:47 pm

This looks amazing I can't wait to try it
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Re: Recipes

Postby ScottP » Wed Oct 22, 2014 1:39 pm

I do something very similar, except my filling is some combination of blue cheese, sauteed spinach, onion, and mushroom.

I've got a great stew recipe that I'll post when I get back to my home computer.
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Re: Recipes

Postby ScottP » Mon Oct 27, 2014 4:13 pm

Here is a stew recipe I worked up several years ago. Was always a favorite at our deer camp.

ingredients
2 lbs venison, cut into cubes 1 large onion, sliced
3 cloves garlic, chopped
2 carrots, sliced
1 medium celeriac, chopped 1 large potato
1 T worcestershire sauce
2 bay leaves
1-2 tsp thyme
1 beer, a good winter ale
12 oz stock
1 T roux, can be prepared ahead
Seasoned flour, approx. 2-3T, with a pinch of ground juniper and allspice
Salt, fresh ground pepper

directions
1. In a large dutch oven, heat 2T oil until smoking
2. Coat venison with the seasoned flour and brown in 2
batches
3. Remove meat and add onion, 1 t salt, and celeriac and
cook 3 min
4. Add garlic, bay leaves, and thyme and cook additional two
minutes
5. Add beer, worcestershire, salt, and pepper, and stock
6. Simmer for 1 hour, then add carrots and potato
7. Simmer additional 30 min, then add roux and stir, season
with salt and pepper
8. Simmer 30 more minutes, reseason if neceassary
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Re: Recipes

Postby ScottP » Thu Oct 30, 2014 1:25 pm

Bear or bacon fat makes a nice substitute for standard cooking oils in step 1. above.
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Re: Recipes

Postby Keyboardslo » Wed Jan 27, 2016 2:59 am

I think the issue that you put forward, I have learned.
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