Comments on: Taylor’s outdoors feature: Good wild eats

By: pistol pete

pistol pete — Fri, 14 Dec 2012 15:22:01 +0000

SIMPLE UNBELIEVABLE CROCK POT ROAST

*Get out a Deer Roast (small-1.5 to 2 lbs)
*Wrap the whole roast with BACON and secure with toothpicks!
*Add as much carrots, potatoes, onions as you like.
*teaspoon minced garlic
*Pour 1/2 bottle of Dale’s Steak Seasoning (found near A-1)
*Add 1 cup of water

COOK on low for 12 hours.

BAMMMMM!!!

By: johnboy47

johnboy47 — Tue, 11 Dec 2012 15:01:25 +0000

No Mark, but I reckon you could if you wanted to. I just like the flavor of the onions and peppers in the meat.

By: Perch

Perch — Sun, 09 Dec 2012 22:56:03 +0000

Mark, bet I get one before you do. Thanks for rubbing it in, though.

By: Mark Taylor

Mark Taylor — Sun, 09 Dec 2012 18:01:05 +0000

Johnboy — That sounds awesome. Do you bread those backstrap cutluts?

Perch — That idea for the dirty rice sounds excellent. I’ll have to try that. Of course the backstrap idea also sounds excellent. The only time I’ve ever cringed at a backstrap recipe was when a friend told me he makes jerky out of it! I kid you not!

As for dogs and scraps, makes total sense. I actually had a friend ask me the other day for any and all leftover bones, etc., from butchering. She feeds her dog “raw” meat and bones. I have two front shoulders and a neck in a cooler that I have to work up today or tomorrow and she will get the scraps.

Hey, try that macadamia nut method on stripers. Of course you have to catch one first, ha, ha! If it makes you feel any better my buddy got blanked at Plantation Light on Friday afternoon. The fleet smoked them in the morning but it shut off just as my friend got there. Such is life.

By: Perch

Perch — Sun, 09 Dec 2012 17:39:13 +0000

Mark, I have only had one deer professionally butchered and while they did an excellent job of making it look like beef, I still ended up having to cut away the fell, fat, and sinew as well as removing the bones, so I didn’t really save myself much time and trouble. When my meat goes into the freezer, there is nothing left on it that isn’t red. Yes, it does waste a little meat, but that’s why God invented dogs, isn’t it? My hounds would always be at my feet while I butchered and although I cooked their nuggets before giving it to them, sometimes they got lucky with a dropped hunk. We then added a little of the venison and some broth to their dinners for a few days. Seemed only fair, because there are never any leftovers when we ate that great meat. While some may think it a sacrelige to fry the backstrap, I found that it was my favorite way to eat it. I would shake the sliced pieces in seasoned flour, then dip in egg, then in Italian flavored breadcrumbs with added parmesan cheese. Fried lightly in olive oil with a little peanut oil in it in a big old cast iron skillet…mmmmmmm. Of course, you could probably eat the antlers cooked like that! Ground venison browned with diced zuchini and yellow squash, green pepper and onion and mushrooms then added to a pot of rice for your own dirty rice. Deer meat and vegetable haters absolutely love this dish. Season it your way and watch your kids scarf it up. Healthy and delicious, and you don’t need to add fat to your venison, just some olive oil to saute the veggies properly.

By: NRV SWAT member

NRV SWAT member — Sun, 09 Dec 2012 13:39:44 +0000

Mark – I get Morton’s Tender Quick from Wades. They have freezer paper, tape and all the things needed for processing your own venison. Tender Quick is a must for salami and summer sausage. One bag will last several seasons.

By: johnboy47

johnboy47 — Sat, 08 Dec 2012 15:59:23 +0000

Mark, I have been doing my deer for years. Like everybody else I like to control what goes in the freezer. I vacume seal all of my cuts. Here is a way that I fix my tenderloin ‘backstrap’. In a cast iron skillet melt olive oil and bacon grease,cut up a green pepper and an onion and sautate them until they are about done. Then cut your meat in slices the size you like move all the onions and peppers to one side and put the slices of tenderloin in, cover them with the peppers an onions then do the same for the other side. Let them simmer for about 15 minutes and serve. It will make you wanna smack your mamma!! Not really but it sure is good.

By: Mark Taylor

Mark Taylor — Sat, 08 Dec 2012 01:43:55 +0000

You really can’t go wrong with Cream of Mushroom Soup and Lipton’s Dry Onion Soup mix!

By: glenwood campbell

glenwood campbell — Sat, 08 Dec 2012 01:42:33 +0000

roasts 10/ozs of cream of mushroom plus water add one bag liptons onion soup mix.crock pot about 6hrs .its the bomb!

By: Kevin

Kevin — Sat, 08 Dec 2012 01:28:47 +0000

Mark,
My oldest brother swears by the ribs on the deer and has for many years. I’ve never brought myself to keeping them,but maybe after I drop a doe tomorrow morning I’ll give it a try. On the spareribs,well with pork anyways, I do a slow cook on the top rack of the grill @ 250 degrees,uncovered for about 4 hours and lightly basted periodicaly,or a dry rub is really nice as well and then a light brushing of sauce the last ten minutes creates a caramelized effect. A you said,no reason it shouldnt work foor deer.