Chef,
I got a couple of pheasents, but never cooked one before.
I will be grateful if you could give me a quick recipe.

Thanks
TOONS

Chef#1 I have the simpliest of entrees possible,so simple I'm asking if you can "touch it up "a bit. I call it Cave man dinner. When butchering your deer,save the hind and forelegs,leave a little meat on them and put them in the firebox of your woodstove for about 15 minutes. remove and place on a tray lined with paper towels; let cool so as not to burn yourself and serve. My gourmet touches are rub with olive oil and sprinkle with salt and pepper before placing in the woodstove. For the particularly dainty, I place the bottom of the bone on aluminum foil so as to not taint the bone or meat with embers. This is a most fun entree to eat but can you add a little class to the act without losing the overall character of the meal?

BUCKSTOPSHERE, YOU KNOW, I HAVE BEEN COOKING FOR ALMOST 30 YEARS AND THIS IS TRULY ONE OF THE COOLEST IDEAS I HAVE EVER HEARD OF. I TIP MY HAT TO YOU.

HERE ARE SOME IDEAS TO ENHANCE YOUR MEAL:
1. TAKE A KNIFE AND MAKE QUARTERE SIZED SLITS IN MEAT AND INSERT CLOVES OF GARLIC. THE FLAVOR WILL LEECH INTO THE MEAT DURING THE COOKING PROCESS.

2. TEXAS TUMBLEWEED RUB
2 TBL PAPRIKA
1 TBL CAYANNE PEPPER
1 TSP THYME
1 TSP OREGANO
1 TSP GROUND WHITE PEPPER
1 TSP GROUND BLACK PEPPER
1 TBL KOSHER SALT
1 TBL GARLIC POWDER
1 TBL ONION POWDER

MIX ALL INGREDIENTS IN A PLASTIC BAG. SHAKE WELL TO COMBINE. WILL STORE FOR 6 MONTHS IN FREEZER.

RUB THIS ON THE MEAT BEFORE ROASTING.

CAJUN KICK BUTT RUB

2 TBL BLACK PEPPER
2 TBL WHITE PEPPER
2 TBL CAYANNE PEPPER
3 TBL PAPRIKA
1 TBL BROWN SUGAR
1 TBL KOSHER SALT
2 TSP GARLIC POWDER
2 TSP ONION PWDER
2 TSP OREGANO
1 TSP DRIED SAGE
1 TSP THYME

PLACE ALL INGREDIENTS IN A BLENDER AND BLEND TO A COARSE POWDER. THEN RUB ON MEAT BEFORE COOKING. YOU CAN ALSO USE AS MARINADE RUB ON MEAT AND LET SIT IN REFRIGERATOR FOR 6 TO 8 HOURS.

HOPE THESE HELP LET ME KNOW IF I CAN HELP YOU MORE

HUNT ON HUNT HARD EAT WELL

Chef,

I have an idea for venison loin and am hoping you can fill in the details. I'd like to cut the loins into filets and braise them. I'd like them to fall apart with the fork and to use a sweet braise, perhaps something with maple syrup or honey.

One of my purposes in life is to find a venison recipe that my wife will eat. This is an especially tough one because she doesn't even really care for beef. Her meat has to be fall apart tender with no hint of pink and without the distinctive venison taste that so many of us love. A tall order I know.

Thanks in advance.

NNY243

THIS IS WHAT I WOULD DO-

1 TO 1 1/2 POUNDS OF LOIN STEAKS
1 EA ONION (CHOPPED)( RED ARE SWEETER)
2 BRANCHES CELERY (CHOPPED)
2 EA CARROTS (CHOPPED)
3 CUPS BEEF BROTH

1/3 CUP MAPLE SYRUP (USE THE REAL STUFF DON'T USE FAKE)
1/3 CUP BOURBON OR UNSWEETENED APPLE JUICE
2 TBL WHOLE GRAIN OR DIJON MUSTARD
2 TBL KETCHUP

HEAT AN IRON SKILLET, ADD SMALL AMOUNT COOKING OIL, GET HOT. FLOUR STEAKS AND BROWN IN SKILLET. REMOVE STEAKS. CAREFULLY DEGLAZE SKILLET WITH BEEF BROTH. ADD VEGTABLES. COOK FOR 10 MIN AT SIMMER. RETURN MEAT TO SKILLET AND BRAISE TO DESIRED DONENESS. REMOVE AND RESERVE FOR SERVICE.

IN A SEPERATE SKILLET PLACE SYRUP, BOURBON, MUSTARD AND KETCHUP. BRING TO A BOIL AND SIMMER UNTIL BUBBLY. ADD LOIN STEAKS TO SAUCE AND BASTE FOR 3 MIN. REMOVE AND SERVE PLACING SMALL AMOUNT OF SAUCE OVER MEAT.


HOPE THIS HELPS.

HUNT ON HUNT HARD EAT WELL

Chef,
Thanks for the quick action. A couple of questions.

How thick should I cut the steaks?

Braise in the oven or on top of the stove? What temperature?

Any idea how long it will take to make them fork tender? I don't want to ruin them by trying them alot.

Thanks

Hey chef, any ideas about that heart yet<img src=icon_smile_question.gif border=0 align=middle>
Thanks

&quot;A Country Boy Can Survive&quot; </IMG>

I bumped this for another board member

Good Luck. Capt Brad.

NNY243, I GUESS THE THICKNESS WOULD REALLY DEPEND ON WHAT YOU WANTED. I WOULD SUGGEST APPROX 1&quot;. LESS THICK LESS TIME COOKING, MORE THICK MORE TIME COOKING.

I WOULD MOST DEFINATLY COOK THIS IN THE OVEN THAT WAY THE MEAT WILL BE MOISTER. USUSLLY ABOUT 350 WOULD BE FINE.

A GOO WAYT TO TEST FOR THE DONENESS IS WITH A FORK. IF WHEN YOU STICK THE FORK INTO THE MEAT IS GOES IN VERY EASILY, ITS READY. ANY RESISTANCE NOT DONE ENOUGH. USUSLLY ABOUT 1 TO 1 1/2 HOURS.

HUNT ON HUNT HARD EAT WELL

DEERHUNTER107

I HAVE RESEARCHED THIS TOPIC IN DETAIL AND CANNOT FIND ANY REFERENCES FOR DEER HEART PREPARED IN ANY OTHER FASHION THAN SOUPS OR STEWS. I CAN WRITE LOTS OF RECIPES FOR THEM FOR YOU. REMEMBER THE HEART IS THE HARDEST WORKING MUSSLE IN THE ANIMAL SO IT WILL BE THE TOUGHEST. LET ME KNOW IF I CAN HELP YOU FURTHER.

HUNT ON HUNT HARD EAT WELL