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| Smoked
Venison Ham |
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| Name:
Nick Rybicki |
Email:
bonijean@home.com |
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Ingredients:
(1) Full Shank Venison Ham (like Pork Ham cut) 12-15
lbs
Black Pepper
(1) large white onion sliced 1/4" slices
(2) large yellow onions & five stalks celery
cut up in pieces
Thick Cut Bacon full strips, approx 1 lb.
1 medium size navel or juice orange cut into slices.
(1) package wooden kabob skewers (thick sticks pierce
meat without breaking) (You can use round toothpicks.) |
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Directions:
(Place ham in shallow pan.) Sprinkle Black pepper
over ham and the marinade and rub ham all around,
preferably 4 hours before smoking. layer sliced
white onion onto top of ham, securing into place
with bacon strips on top of onion slices & pierce
the meat with the kabob wooden skewers or toothpicks.
Cover the entire top of the ham. Bring smoker up
to 'ideal' or smoke setting with the charcoal brickettes
for heat, & oak cut up into small pieces. Place
water in water pan & drop the yellow onions,
celery, chopped into large pieces and squeeze the
orange over the pan & drop entire orange into
pan. Place into smoker. Average time 4 to 6 hours,
(longer if you prefer) starting hot (1) hour &
smoke on "ideal setting" the remainder
of time. Meat thermometer can be used. DeLuscious!!!
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| Stew
Recipe |
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| Name:
Joe |
Email:
m1gunnar@flash.net |
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Ingredients:
Brown (low heat) meat in butter with one small chopped
onion
Add 1/2 tsp pepper
Add 1 can Ro Tel Mexican diced tomatoes in your
selected heat level
Add 4 cups water and simmer for 3 hours
Add 4 diced potatoes (1" cubes)
3 stalks celery chopped
1/2 bag baby carrots
Simmer till potatoes are tender
Sift in 1/4 cup flour for gravy
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Directions:
Stew. Recipe can be used for venison scraps (2lbs)
or squirrels (6 after pressure cooking). The stew
may be frozen with juice and used for single portion
meals @ camp or @ home. |
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| Rabbit
Stew |
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| Name:
Jennifer Nichols |
Email:
ryannichols@hotmail.com |
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Ingredients:
2 Rabbits
1 cup baby onions or pearl onions
1 cup peas
2 cups milk
2 tbls flour
4 tbls butter |
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Directions:
Heat butter and milk, reduce temperature and slowly
add flour, keep adding until you get your desired
thickness (it will thinken more when cooled) add
shredded rabbit meat, peas, onions, salt and pepper.
It is delisous when spooned over buttermilk biscuits. |
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| Smoked
Venison Ham |
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| Name:
Erick Apol |
Email:
erick@jemcologics.com |
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Ingredients:
Venison Back Strap Steaks
Lawry's Seasoned Salt
Lawry's Seasoned Pepper
Pinch of Garlic Powder
Pinch of Onion Powder
Hickory Smoked Bacon
Toothpicks |
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Directions:
Sprinkle Back Straps with seasonings and wrap in
bacon. Use toothpicks to hold bacon in place. Allow
to sit for 2 to 4 hrs. Grill to your taste. Do not
over cook. Enjoy! |
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