Recipe #1 Spinach Deer Bake
Ingredients
1 pound, 500 g, ground Deer Meat
1- 4.5 ounce, 135 ml, jar sliced mushrooms, drained
1 medium onion, chopped
2 garlic cloves, minced
1 1/2 teaspoons, 10 g, dried oregano
1 1/4 teaspoons, 3.5 g, salt
1/4 teaspoon, .7 g, pepper
2- 10 ounce, 283 g, packages frozen chopped spinach, thawed and squeezed dry
1- 10.75 ounce, 322 ml, can condensed cream of celery soup, undiluted
1 cup, 236 ml, sour cream
1 cup, 236 ml, uncooked long grain rice
1 cup, 236 ml, shredded mozzarella cheese
Directions
In a skillet, brown Deer; drain. Add mushroom, onion, garlic, oregano, salt and pepper. Add spinach, soup, sour cream and rice; mix well. Transfer to a greased 2-1/2 quart, 2 l,, 3 l, baking dish. Sprinkle with mozzarella cheese. Cover and bake at 350F, 175C degrees, Italian style for 45-50 minutes or until the rice is tender.
Recipe #2 Honey Mustard Deer Kabobs
Ingredients
1/2 cup, 118 ml, Dijon mustard
1/4 cup, 59 ml, honey
1 teaspoon, 5 ml, Worcestershire sauce
1/4 teaspoon, .7 g, salt
1/8 teaspoon, .4 g, pepper
3/4 pound Deer sirloin steak, cut into 1 inch, 2.5 cm, cubes
Directions
In a bowl, combine the mustard, honey, Worcestershire sauce, salt and pepper. Pour half of the sauce into a large re-sealable plastic bag; add Deer cubes and toss to coat. Set remaining sauce aside.
Thread Deer onto metal or soaked wooden skewers. Discard marinade from Deer. Grill, covered, over medium heat for 8 to 10 minutes or until meat reaches desired doneness, turning once. Serve with saved sauce.
Recipe #3 Spicy Deer Brisket
Ingredients
2 pounds, 1 Kg, Deer brisket
1- 10.5 ounce, .5 l, can Deer broth
1/4 cup, 59 ml, white wine
2 tablespoons, 29 ml, olive oil
2 teaspoons, 10 ml, seasoning salt, or to taste
1 teaspoon, 5 ml, ground allspice
2 tablespoons, 29 ml, whole black peppercorns
5 cloves garlic, minced
1/4 cup, 59 ml, dried onion flakes
1 tablespoon, 15 ml, red pepper flakes
1 bay leaf
2 tablespoons, 29 g, cornstarch
1/4 cup, 59 ml, cold water
Directions
Trim the brisket of most of the visible fat, and place in a slow cooker. Pour in Deer broth, white wine and olive oil. Season with seasoning salt, allspice, peppercorns, garlic, onion flakes, red pepper flakes and the bay leaf. Cover, and cook on Low for 3 to 4 hours or until the roast is fork tender.
Remove the roast to a serving platter. Stir together the cornstarch and cold water; mix into the juices in the slow cooker. Set to High, and cook for just a few minutes until thickened. Remove bay leaf, and serve as a gravy over the roast.
Recipe #4 Grecian Deer, Tomato and Cucumber Salad
Ingredients
1 pound, 500 g, boneless Deer top sirloin or top round steak, cut 3/4 inch, 2 cm, thick or flank steak
1/4 cup, 59 ml, prepared Greek dressing
3 medium tomatoes, cut into 8 wedges each
2 medium cucumbers, chopped
1 cup, 236 ml, pitted Kalamata olives, cut in half
1/2 cup, 118 ml, prepared Greek dressing
1/2 cup, 118 ml, crumbled feta cheese
Directions
Cut Deer steak lengthwise in half, then crosswise into 1/8 to ¼ inch, 3 ml to 6 ml, thick strips. Place Deer and 1/4 cup, 59 ml, dressing in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
Remove Deer from marinade; discard marinade. Heat large nonstick skillet over medium to high heat until hot. Add 1/2 of Deer; stir fry 1 to 2 minutes or until outside surface of Deer is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining Deer.
Toss tomatoes, cucumbers and olives with 1/2 cup, 118 ml, dressing in serving bowl. Top with Deer; sprinkle with cheese.
Recipe #5 Southwestern-Flavored Ground Deer for Tacos
Ingredients
2 tablespoons, 29 ml, olive oil
1 large onion, chopped
3 large garlic cloves, minced
3 tablespoons, 29 g, chili powder
2 teaspoons, 10 g, dried oregano
1 tablespoon, 15 g, ground cumin
3 pounds, 1.5 Kg, lean ground Deer or turkey
1- 14.5 ounce, 700 ml, can petite diced tomatoes
Salt and pepper, to taste
1/4 cup, 59 ml, cornmeal
Directions
Heat oil in a 12 inch, 30 cm, skillet until shimmering. Add onion; saute until soft, about 5 minutes. Add garlic, chili powder, oregano and cumin; saute until fragrant, about 1 minute. Add Deer or turkey and cook, stirring often, until it loses its raw color. Stir in tomatoes; simmer to blend flavors, about 5 minutes. Add salt and pepper, to taste. Stir in cornmeal; cook, stirring constantly, until it thickens, almost instantly. Cool and refrigerate, or serve warm for dinner as tacos or taco salad.
Recipe #6 Drip Deer Sandwiches
Ingredients
5 pounds chuck roast
2 cubes Deer bouillon
2 tablespoons, 29 g, salt
2 teaspoons, 10 ml, garlic salt
2 bay leaves
2 tablespoons, 29 ml, whole black peppercorns
2 teaspoons, 10 g, dried oregano
1 1/2 teaspoons, 10 g, dried rosemary
Directions
Place roast in a large pot with water to cover. Mix in bouillon, salt, and garlic salt. Place the bay leaves, peppercorns, oregano, and rosemary in a coffee filter and secure tightly with a rubber band. Add this to the pot.
Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 6 to 8 hours. Remove coffee filter and discard. Remove roast from the pot and shred with two forks. Save broth for dipping if desired.
Recipe #7 Ground Deer Bar-b-que
Ingredients
1 pound, 500 g, lean ground Deer
1 1/2 tablespoons, 29 ml, ketchup
1 tablespoon, 15 ml, prepared mustard
1 tablespoon, 15 ml, Worcestershire sauce
1 tablespoon, 15 ml, distilled white vinegar
1 small onion, grated
1/2 small green bell pepper, finely chopped
Directions
Preheat an outdoor grill for medium to high heat and lightly oil grate.
In a large bowl, combine ground Deer, ketchup, mustard, Worcestershire sauce, vinegar, grated onion and bell pepper. Mix well and shape into patties.
Place burgers on grill and cook for 3 to 4 minutes per side, or until done.
Recipe #8 Hot and Tangy Broccoli Deer
Ingredients
3/4 pound boneless tender Deer steak, rib eye, sirloin or flank
1 tablespoon, 15 g, cornstarch
3 tablespoons, 29 g, Kikkoman Soy Sauce, divided
1 large clove garlic, minced
1/2 teaspoon, 1 g, sugar
1 pound, 500 g, fresh broccoli, trimmed
4 teaspoons cornstarch
1/2 teaspoon, 1 g, crushed red pepper
3 tablespoons, 29 g, vegetable oil, divided
1 medium onion, thinly sliced
2 teaspoons, 10 ml, Kikkoman Seasoned Rice Vinegar
Directions
Cut Deer across grain into thin slices. Combine 1 Tbsp. each cornstarch and soy sauce with garlic and sugar in medium bowl; stir in Deer. Let stand 10 minutes.
Meanwhile, remove flowerets from broccoli; cut into bite size pieces. Peel stalks; cut diagonally into thin slices.
Combine 1 cup, 236 ml, water, remaining 2 Tbsp. soy sauce, 4 teaspoons cornstarch and crushed red pepper in small bowl. Set aside.
Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add Deer and stir fry 1 minute; remove.
Heat remaining 2 Tbsp. oil in same pan. Add broccoli and onion; stir fry 2 minutes. Sprinkle 1 Tbsp. water over vegetables; cover and cook 2 minutes, stirring occasionally. Add Deer and soy sauce mixture; cook and stir until sauce boils and thickens. Remove from heat; stir in vinegar.
Recipe #9 Uncle Dave’s Deer Wellington
Ingredients
1 -2 pound, 900 g, Deer tenderloin
Ground black pepper
1 sheet Puff Pastry
1 egg
1 tablespoon, 15 ml, water
1 tablespoon, 15 ml, butter
2 cups, 302 g, finely chopped mushrooms
1 medium onion, finely chopped
Directions
Place the Deer in a lightly greased roasting pan. Season with the black pepper, if desired. Roast at 425F, 220C degrees for 30 minutes or until a meat thermometer reads 130F, 54C degrees. Cover the pan and refrigerate for 1 hour.
Thaw the pastry sheet at room temperature for 40 minutes or until it’s easy to handle. Heat the oven to 425F, 220C degrees. Stir the egg and water in a small bowl with a fork. Heat the butter in a 10-inch skillet over medium to high heat. Add the mushrooms and onion and cook until the vegetables are tender and all the liquid is evaporated, stirring often.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the Deer. Brush the pastry sheet with the egg mixture. Spoon the mushroom mixture onto the pastry sheet to within 1 inch, 2.5 cm, of the edges. Place the Deer in the center of the mushroom mixture. Starting at the long sides, fold the pastry over the Deer. Place seam-side down on a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture.
Bake for 25 minutes or until the pastry is golden and a meat thermometer reads 140F, 60C degrees. Slice and serve warm.
Recipe #10 Dried Deer Casserole
Ingredients
3 cups, 700 ml, elbow macaroni
1- 10.75 ounce, 322 ml, can condensed cream of mushroom soup
1- 10.75 ounce, 322 ml, can milk
1 cup, 236 ml, sour cream
1- 8 ounce, 557 ml, jar dried Deer
1 2 ounce, 60 g, can sliced black olives
1 large onion, diced
2 cups, 302 g, shredded Cheddar cheese
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350F, 175C degrees.
Combine soup, milk and sour cream in a large bowl. Cut Deer into fourths. Combine Deer, olives and onion with soup mixture. Stir in pasta. Pour into 9 x 13 inch, 23 cm X 33 cm, glass baking dish. Top with shredded cheese.
Bake in preheated oven for one hour, until cheese is golden brown.
Recipe #11 Zippy Deer Bake
Ingredients
3/4 pound ground Deer
1 tablespoon, 15 ml, butter or margarine
2 medium zucchini, thinly sliced
1/4 pound, 113 g, fresh mushrooms, sliced
2 tablespoons, 29 ml, sliced green onions
1 1/2 teaspoons, 10 ml, chili powder
1 teaspoon, 5 g, salt
1/8 teaspoon, .4 g, garlic powder
1 1/2 cups, 116 ml, cooked rice
1 4 ounce, 113 ml, can chopped green chilies
1/2 cup, 118 ml, sour cream
1 cup, 236 g, shredded Monterey Jack cheese, divided
Directions
In a large skillet over medium heat, cook Deer until no longer pink.
Add butter, zucchini, mushrooms and onions; cook and stir until the vegetables are tender. Drain. Stir in chili powder, salt and garlic powder. Add rice, chilies, sour cream and half of the cheese. Transfer to a greased 2 qt, 2l. baking dish; top with remaining cheese. Bake, uncovered, at 350F, 175C degrees, for 20 minutes or until cheese is melted.
Recipe #12 Open Faced Broiled Roast Deer Sandwich
Ingredients
2 hoagie buns, split
2 tablespoons, 29 ml, mayonnaise
2 teaspoons, 10 ml, prepared coarse ground mustard
1 pound, 500 g, deli sliced roast Deer
2 tomatoes, thinly sliced
1/2 red onion, thinly sliced
4 slices provolone cheese
salt and pepper to taste
Directions
Preheat oven on broiler setting.
Cut rolls in half, and toast in a bread toaster. Place on a baking sheet. Spread each half with mayonnaise and mustard. Layer with roast Deer, tomato, red onion, Provolone, salt and pepper.
Broil 3 to 6 inches from heat source for 2 to 4 minutes, keep a constant eye on it, until cheese is bubbly and is beginning to brown.
Recipe #13 Mom’s Portuguese Deer Stew
Ingredients
2 tablespoons, 29 ml, extra virgin olive oil
1 pound, 500 g, Deer stew meat, cut into cubes
1 tablespoon, 15 g, all-purpose flour
8 cloves garlic, minced
2 bay leaves
1 pinch ground black pepper
1 pinch salt
1 onion, chopped
1 green bell pepper, chopped
1 carrot, chopped
1 pinch paprika
1/2 fresh tomato, chopped
1 cup, 236 ml, white wine
1 cup, 236 ml, water
2 sprigs fresh parsley
3 red potatoes, peeled and cubed
1 sweet potato, peeled and cubed
1- 14.5 ounce, 700 ml, can green beans, drained
Directions
Heat the oil in a stockpot over medium to high heat. Dust the Deer with the flour. Place the Deer, garlic, bay leaves, and pepper in the stockpot; cook until the Deer is brown; season with salt and cook until Deer is tender, about 5 minutes. Add the onion, green pepper, carrot, and paprika; cook until the onion softens, about 5 minutes. Stir in the tomato, wine, water, and parsley. Cover, reduce heat to medium-low and simmer 30 minutes.
Mix in the red potatoes, sweet potatoes, and green beans; continue to cook until potatoes are easily pierced through with a fork, about 45 minutes.
Recipe #14 Ting-Town Barbeque Deer Sandwich
Ingredients
3 stalks celery, sliced thin
1 large onion, coarsely chopped
4 cloves garlic, minced
1 cup, 236 ml, ketchup
1 cup, 236 ml, barbeque sauce
1 tablespoon, 15 ml, prepared yellow mustard
1 cup, 236 ml, beer
2 tablespoons, 29 ml, cider vinegar
2 tablespoons, 29 ml, Worcestershire sauce
2 tablespoons, 29 ml, brown sugar, packed
1 teaspoon, 5 ml, chili powder
1 teaspoon, 5 g, salt
1 teaspoon, 5 g, ground black pepper
4 pounds, 2 Kg, boneless Deer chuck roast, trimmed of fat
16 hamburger buns, split
Directions
To make the sauce, combine the celery, onion, garlic, ketchup, barbeque sauce, mustard, beer, cider vinegar, Worcestershire sauce, brown sugar, chili powder, salt, and pepper in a bowl; stir until well blended.
Place the chuck roast in a slow cooker. Pour the sauce evenly over the meat. Cover and cook the roast on HIGH for 3 hours. Reduce heat to LOW, and continue cooking until very tender, about 4 hours more.
About 1/2 hour before serving, remove the chuck roast from the slow cooker and shred the meat with a large fork. Return the meat to the slow cooker, and cook uncovered so the sauce thickens, on LOW for 20 minutes.
To serve, dip the flat sides of hamburger buns into the sauce and top with meat.
Recipe #15 Zippy Ground Deer Skillet
Ingredients
8 ounces, 226 g, uncooked small tube pasta
1 pound, 500 g, lean ground Deer
3/4 cup, 177 ml, diced onion
3/4 cup, 177 ml, diced green pepper
1- 28 ounce, 1.24 l, can diced tomatoes, un-drained
2 jalapeno peppers, seeded and minced
1 tablespoon, 15 ml, honey
2 teaspoons, 10 ml, chili powder
3/4 teaspoon, 2 g, salt
1 1/2 cups, 116 ml, reduced fat sour cream
Directions
Cook pasta according to package Directions. Meanwhile, in a large nonstick skillet, cook the Deer, onion and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, jalapenos, honey, chili powder and salt. Reduce heat to low; cook, uncovered, for 10 minutes, stirring occasionally. Drain pasta; add to Deer mixture. Add sour cream; cook and stir until heated through, do not boil.
Recipe #16 Orange Deer Kabobs with Grilled Fruit
Ingredients
3/4 cup, 177 ml, plain yogurt
1/4 teaspoon, .7 g, cayenne pepper
1 teaspoon, 5 ml, minced fresh ginger root
2 teaspoons, 10 ml, grated orange zest
1 pound, 500 g, top sirloin, cut into 1 inch, 2.5 cm, cubes
1 large red onion, cut into wedges
2 large red bell peppers, cut into 2 inch, 5 cm, pieces
2 tablespoons, 29 ml, olive oil
1 1/2 cups, 116 ml, 1 inch, 2.5 cm, fresh pineapple cubes
1 large navel orange, peeled, sectioned
1 tablespoon, 15 ml, butter
2 tablespoons, 29 ml, brown sugar
1 tablespoon, 15 ml, rum
Directions
Combine yogurt, cayenne pepper, ginger, orange zest, and sirloin cubes in a large freezer bag. Massage bag to mix and coat Deer well. Refrigerate for at least 2 hours.
Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove Deer from freezer bag; shake off as much marinade as possible. Thread onion, red pepper, and marinated Deer cubes onto skewers; brush with olive oil.
Place the pineapple and oranges in the center of a large piece of heavy duty aluminum foil. Dot with the butter, sprinkle with brown sugar, and drizzle with the rum. Bring together the long sides of the foil and seal well; fold up and seal each end. Place fruit packets on grill and cook, covered, for 10 minutes.
Place kabobs on the grill with the fruit. Cook, turning occasionally, until meat is done to your liking and fruit is soft and glazed, about 10 minutes.
Recipe #17 Roast Deer Tenderloin with Cranberry, Red Wine Sauce
Ingredients
1 tablespoon, 15 ml, olive oil
2 pounds, 900 g, center-cut Deer tenderloin
salt and pepper
3 tablespoons, 29 g, butter
1/3 cup, 80 ml, minced shallots
2 cloves garlic, minced
1 cup, 236 ml, red wine
1 cup, 236 ml, Ocean Spray, 100% Juice Cranberry Juice Blend
3/4 cup, 177 ml, Deer broth
1 teaspoon, 5 ml, chopped fresh thyme
Directions
Heat oven to 425F, 220C degrees . Spray small rimmed baking sheet with cooking spray. Heat oil in large wide skillet over medium to high heat until hot. Add Deer and cook 4 to 6 minutes or until browned on all sides, reducing heat to medium if necessary. Place Deer on baking sheet; season Deer with salt and pepper. Save skillet.
Bake 20 to 25 minutes or until internal thermometer reaches 132F, 60C, degrees. for medium rare. Let stand loosely covered 10 minutes before slicing. Slice and place on a platter.
Meanwhile, add 1 tablespoon, 15 ml, of the butter to saved skillet and melt over medium heat. Add shallots and cook 1 minute. Add garlic and cook 20 seconds. Add wine and increase heat to high. Add cranberry juice blend, Deer broth and thyme and boil 10 to 15 minutes or until slightly thickened. Reduce heat to medium and whisk in remaining 2 tablespoons, 29 ml, butter; strain. Spoon over Deer before serving.
Recipe #18 Pronto Deer and Rice
Ingredients
1 1/2 pounds, 500 g, ground Deer
2- 14.5 ounce, 700 ml, cans chicken broth
1 1/2 cups, 116 ml, uncooked long grain rice
1- 6 ounce, 170 g, can tomato sauce
1/3 cup, 80 ml, diced onion
1 small green bell pepper, diced
1 jalapeno pepper, seeded and diced
Directions
In a large skillet, cook Deer over medium heat until no longer pink; drain. Stir in the remaining Ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.
Recipe #19 Lori’s Deer and Spaghetti Macaroni
Ingredients
4 ounces macaroni
1 pound, 500 g, lean ground Deer
1 onion, chopped
1/2 cup, 118 ml, mayonnaise
1- 28 ounce, 1.24 l, jar spaghetti sauce
1/2 cup, 118 ml, shredded Cheddar cheese
Directions
In a medium pot with boiling salted water cook macaroni pasta until al dente. Drain.
In a large skillet cook hamburger and onion until brown. Drain grease. Add mayonnaise and spaghetti sauce; mix well. Add drained and cooked macaroni, cook on medium heat stirring occasionally until heated through. Mix thoroughly.
To serve, pour mixture into a large serving bowl and top with shredded Cheddar cheese. Serve warm.
Recipe #20 Ginger Deer
Ingredients
2 onions, finely chopped
3 cloves garlic, peeled and minced
5 teaspoons grated fresh ginger root
1 teaspoon, 5 g, ground turmeric
1/4 teaspoon, .7 g, crushed dried chili pepper
1 1/2 teaspoons, 10 g, salt
1 1/4 pounds, 2 Kg, flank steak, cut into strips
1 tablespoon, 15 ml, peanut oil
1- 14.5 ounce, 700 ml, can peeled and diced tomatoes, drained
1- 10.5 ounce, .5 l, can condensed onion soup
2 cups, 302 g, uncooked long-grain white rice
1 quart water
Directions
In a large bowl, mix onions, garlic, ginger, turmeric, dried chili pepper, and salt. Place flank steak in the mixture, and toss to coat. Cover, and place in the refrigerator at least 15 minutes.
Heat oil in a Dutch oven over medium high heat, and stir in onion and steak mixture. Cook and stir until steak is lightly browned. Mix in tomatoes, and cook over high heat about 10 minutes.
Mix onion soup into the Dutch oven. Cover, reduce heat, and simmer 1 hour, until meat is tender.
Place rice and water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Serve the steak mixture over the cooked rice.
