The firearms deer season is on…this is the time of the season I start getting emails and calls for recipes. Here a couple of suggestions that I hope you will enjoy.
Each of these recipes have passed my personal camp test…my regular hunting and fishing buddies. If a recipe passes the test with this crowd, I’m sure most of your family, camp mates and hunting buddies will like it, too. These recipes are from my cookbooks and meet my basic criteria for camp cooking…Quick, Simple, Easy and Good.
Fried Venison Loins
This is one of my favorite recipes for deer! I can guarantee that there will be no leftovers with this recipe. This is a very simple recipe, but it is a camp favorite for folks who have hunted with me in the past. Make sure you have lots of venison on hand, because everyone will want more.
I don’t know why, but the secret is the Zesta crackers and the butter-flavored oil that you cook it in. I have used other brands of crackers and the taste is not the same.
3 Pounds of venison tenderloin
2 Sticks of butter-flavored Crisco
2 Cups of flour
2 Cups of milk
1 Box for Zesta salted cracker (not another brand, it will not cook up the same way)
1 Tablespoon of salt
1 Tablespoon of black pepper
1 Tablespoon of garlic salt
1 Tablespoon of onion salt
Cut the tenderloins into ½ inch steaks. Pound the meat with a tenderizing hammer until the steak is about ¼ inch thick. You’ll just about double the surface area of the steak when you are done.
Mix all the seasonings together in a shaker. Melt the Crisco stick in a deep frying pan. Crush the crackers to fine crumbs. Whip the eggs in a large bowl. Roll the steak in flour and dip in the eggs. Roll the dipped steak in the cracker crumbs.
Lay each steak into the frying pan and cook for about a minute on each side. Remove from the frying pan and liberally shake on the seasonings. Let the steaks dry on paper towels. Add your favorite dipping sauce and you are ready to serve up a real treat.
Make sure you get your share first, because once your camp partners taste this you will be overrun and bombarded with requests to cook more.
Cajun Venison Roast
Here is a quick and simple recipe that tastes great, if you like something with a little Cajun flare to it. The taste is not overwhelmingly hot, but it will get your attention.
Cut a large venison roast into 2-inch think slices.
Place the meat in a crock-pot.
Fill the crock-pot with water until the meat is completely submerged.
Add the following ingredients to the pot.
1 Teaspoon dill weed
1 Teaspoon cayenne pepper
1 Teaspoon black pepper
1 Tablespoon garlic salt
1 Teaspoon of Tabasco Sauce
Set your crock pot on a low setting and let this slow cook for at least 8 hours, 24 hours is better. Add water as necessary to keep the meat covered. When the meat comes apart by touching it with a fork, it’s ready. Drain the meat, serve over brown rice. It can feed 6-10 people.