or more if needed 1 16 Oz. Can Small Whole Onions :
or more if needed Sliced Celery Stalks
as desired 2 Cloves Garlic :
halved 1 Tbsp Thyme 1 Tbsp Rosemary Leaves 2 Bay Leaves 1/4 C Minced Parsley 2 Whole Cloves 1 Whole Nutmeg -- <OR> 4 Allspice Berries 5 C Red Wine 1/2 C Brandy Or Vinegar 1/2 C Olive Oil Cornstarch *Rub with 1 tbs. salt and
How To make Baked Deer Meat's Videos
How to Make a Venison Blade Roast with Steven Rinella - MeatEater
Steven Rinella shares one of his favorite recipes for preparing wild game — the blade roast. You can do a blade roast off caribou, moose, elk --any member of the deer family. It's an important recipe because shoulder tends to be one of the most neglected and abused cuts of meat out there.
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Deer Camp Cheese Dip
Deer Camp Cheese Dip with Ground Elk
#SmokedCheeseDip #cheesedip #howtobbqright
Ground Elk sourced from Mossy Oak Game Keeper Butchery
Deer Camp Cheese Dip with Ground Elk at Mossy Oak CampRecipe - 2 lb ground elk or any ground venison - 1 small onion - 4-5 cloves garlic minced - 16 oz velveeta queso blanco cheese - cubed - 8oz Monterrey Jack cheese - cubed - 8oz sharp cheddar cheese - cubed - 1/4 cup diced pickled jalapeño - 2 cans original Rotel tomatoes and green peppers - 1 Tablespoon olive oil - 3 Tablespoons Killer Hogs TX seasoning - 1 teaspoon chili powder - 1 teaspoon ground cumin - 1/2 teaspoon ground cayenne pepper
Directions: 1. Prepare smoker or grill for indirect cooking at 275 degrees 2. Sauté diced onion and garlic in olive oil for 2-3 minutes until soft over medium high heat. 3. Combine TX seasoning with chili powder, cumin, and cayenne. 4. Add ground venison and seasoning blend. Cook until venison browns. 5. Remove from heat and add 2 cans of Rotel, diced jalapeño, and cubed cheese. 6. Stir to combine and place on smoker for 1 hour or until cheese completely melts. Stir every 15-20 minutes. 7. Serve warm with tortilla chips
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Cooking Game: Bone-in Blade Roast with Root Vegetables
Bone-in Blade Roast with Root Vegetables Ingredients: 1 whole deer shoulder Salt and pepper 2 qt. game or beef stock ½ cup oil 3 Tbl butter 4 carrots, chopped into large pieces 4 potatoes, chopped into large pieces 2 celery stalks, chopped into large pieces 1 onion, chopped into small pieces 2 sprigs thyme, destemmed 1 sprig rosemary, destemmed 10 Garlic cloves ½ c red wine Specialty Equipment: Slow cooker
Methods: Trim shoulder of any excess fat or blood clots. Depending on the size of your venison shoulder, take a saw and cut it into 2-6 roasts. The cut is perpendicular to the length of the shoulder. Rub one roast with a liberal amount of salt and pepper. Heat a skillet to medium-high and brown the roast in 3 Tbl oil and 3 Tbl butter. Remove browned roast from skillet; use the same skillet and oil to cook your onions for 6-8 minutes, until translucent. Add the garlic cloves and cook for another 2-3 minutes. Add the thyme and rosemary. Place roast, onions, garlic, and wine into a slow cooker set at medium heat, and cover with simmering stock. Cook times will vary depending on size and quality of the roast; 3-6 hours should do it. Once the roast is fork tender, add the potatoes, carrots, and celery. The dish is ready to serve once the potatoes are cooked, approximately another hour of cooking. Serve a hunk of the roast and a few veggies in a bowl surrounded by the stock.
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MeatEater Recipe: Smoked Ham
Using hindquarters from small and medium-sized big game animals like whitetail deer, black bear, or wild pigs, the bring and smoking process used in this recipe transforms wild game into a classic country ham.
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Stuffed Deer backstrap! My favorite way to cook venison backstrap! 10 out of 10!
Homemade Oven Baked Venison Jerky- Super Easy!
Got ground venison? Make 5 pounds of Jerky in the oven with little effort! Today I am joined by my son, and we explain the simple two step process.