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Western
Deer Fajitas
Submitted by A Jones Tulsa, OK
2 lbs thin sliced Venison 2 tbsp Chili Powder 1⅓ tbsp Paprika 2 tsp Oregano 1 tsp each of Basil,
Thyme, Garlic Powder, Onion Powder, Salt, and Pepper ½ tsp Cayenne Pepper 6
tbsp Cooking Oil (Safflower or Olive preferred) 3 large Onions 1 large Green Bell Pepper 1 large Yellow Bell
Pepper 1 large Red Bell Pepper 8 oz fresh Mushroom 12 large size soft
Tortillas Thin slice Onions, Bell
Peppers and Mushrooms. Mix the Bell
Peppers, but keep the Mushrooms and Onions separate. Set these items to the side for later. Mix all spices together
in extra large zip-loc bag, add Venison and shake until meat is thoroughly
coated with the seasonings. Sauté
Venison for 5 to 8 minutes on high heat. Using the leftover oil
sauté each the Bell Peppers, Onions, and Mushrooms until thoroughly hot. Serve with Jalapenos,
Salsa and Sour Cream Serves 6 Adults Grilled
Whitetail Steaks
Submitted by anonymous
6 – 8oz Deer Steaks 1 Cup Safflower Oil ¼ cup Garlic Vinegar 2 tbsp Lemon Juice 3 tbsp minced Onions 1 minced Garlic Clove 1 tsp each of Salt,
Marjoram, Basil, Thyme, cracked Black Pepper Blend all ingredients
this will be used as a marinade.
Separate a small amount of this mixture for basting the steaks as they
are being broiled. Place steaks in shallow
pan, pour marinade over steaks and refrigerate covered for 4-6 hours. Grill steaks over medium
to high heat to desired doneness. Bast
with marinade mixture often. Serves 6 Adults Apple Bacon Backstrap 2 lbs Whitetail Backstrap
cut into hand-sized chunks 2 lbs Apple Smoked thick
sliced Bacon 1 gal Apple Cider 1- 18oz bottle Kraft
Hickory BBQ Sauce 1- 4oz Colgin Liquid SmokeButter In large bak |
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Venison Recipes. Email them to beirep@hotmail.com Deer Kebabs ½ cup Olive Oil 3 tbsp
Lemon Juice 1 lg Onion (finely chopped) 2 Bay
Leaves 2 tsp
Oregano ½ tsp Black Pepper 2 lb Lean Deer shoulder (cut into 1½” chunks) 1 lg Red Onion (cut into 1” squares) 1 lg Green Bell Pepper (cut into 1½” squares) 1 lg Red Bell Pepper (cut into 1½” squares) ½ lb medium or large size Mushrooms 1 cup
Cherry Tomatoes For
Marinade: Combine Oil, Lemon Juice, Chopped Onion, Bay Leaves, Oregano, and
Blak Pepper. Reserve ¼ cup of marinade for basting. Add Deer, stir to coat thoroughly. Cover and refrigerate 4 to 6 hours, stir
often. Remove
Deer from marinade and drain briefly and discard marinade. Thread Deer chunks alternately with
vegetables onto skewers. Grill
over medium coals to desired doneness.
Bast often with reserved marinade mixture. Serves
6 Adults |
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ing
pan completely submerge meat chunks in Apple Cider this may not take all of
the gallon. Keep the remainder for
future recipies. Marinade in
refrigerator covered for 3 hours.
Remove pour off Cider and pat
dry, place back in same pan and cover with Kraft Hickory BBQ Sauce. Marinade in refrigerator covered for 2 more
hours. WARNING:
This
step is very messy, but well worth it! ] Remove and wrap each chunk with a slice of Bacon. Use toothpicks to hold bacon in place. Grill over medium to high heat to desired
doneness or until bacon begins to curl and blacken. Bast
with Liquid Smoke, Butter and any leftover BBQ Sauce often. Serves
4 to 6 Adults Big Buck Burgers
“This is one of our favorites!”
2 lbs ground Venison (best mixed and ground with beef fat) 1
large Egg ⅓
cup Milk ¾ cup
Bread Crumbs 2 tsp
Worcestershire Sauce 1 tsp
Colgin Liquid Smoke 2 tsp
Dijon Mustard 1½
tbsp Soya Sauce 1½ tsp
Salt 6
large Sesame Hamburger Buns Mix
all ingredients thoroughly and form into 6 large patties. Grill to desired doneness over medium heat.
Serve
with fresh Tomatoes, Onions, Pickles, Cheese and Chips Serves
6 Adults Great Plains BBQ Tenderloin
www.OklahomaWhitetail.com
original recipe
2 fresh medium-sized Tenderloins from a young Whitetail Deer ½ cup
Red Wine Vinegar 1 tbsp
Worcestershire Sauce 1 tsp
each of Basil, Thyme, Oregano Leaves ½ cup
Ketchup 2 to 3
minced Garlic Cloves 1 tsp
Liquid Smoke flavoring 1 tbsp
Sugar Make
several small cuts (approximately ¾” deep) diagonally across top of
Tenderloins 1” apart. Combine
all ingredients and marinade over Tenderloins in refrigerator covered for 6
hours. Grill
to desired doneness over medium to high heat, basting often with marinade
mixture. Serves
4 to 6 Adults We want your favorite |
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