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
Canned Venison Fajitas and BBQ Baked Potatoe Recipes. Deer meat at its best!!
Two very fast meals from the canned deer meat i showed you how to do. Nothing better than having fast meals to make that are nutritious and delicious! From Field to table and I have shown you every step along the way! You won't want to miss making these. Links below to some of the things I use. Don't forget to subscribe to the channel.
Tactacam 5.0 wide- Cast Iron skillet- McCormick seasonings-
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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12 KG DEER CURRY | Cooking in Dubai Village | Deer Curry Recipe | Cooking Skill Village Food
Hi Friends, Today I Will Show You How To Make Deer Curry Cooking Skill... Alsaadah Travels Contact No. 00971 65223236 Varsha Travels Trissur Contact No. 0487-2388888 7306476421
The BEST way to cook Venison BACKSTRAP!
Venison backstrap is the cut that everyone is after in the whitetail woods. Some people see big racks when hunting, but I see two strips of red gold floating through the woods waiting to make their way to my freezer. Everyone has a favorite way to prepare venison backstrap, but this recipe is about as easy and good as it gets.
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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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How to Make Venison Stew | Venison Recipes | Allrecipes.com
Get the recipe for Venison Stew at
Watch how to make a simple and delicious venison stew with cubes of browned venison and classic stew veggies in a scrumptious gravy flavored with Worcestershire sauce, bay leaves, and oregano. Enjoy this hearty stew with rice or egg noodles. You'll also see a great trick for reducing the venison's gamey taste.