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Your Favorite Recipes Please!

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JimP:
My favorite deer recipe:

1 Vidalia onion, Diced
1 Red bell pepper, diced
1 Green bell pepper diced
1 or 2 Bananna peppers (med-hot)
1 lb slivered steak or chops
dash of Worcestershire Sauce
sprinkle of cumin


Curry Sauce: 1Tablespoon Miracle Whip, 1 teaspoon curry powder, 1 teaspoon sugar

Heat 1 Tablespoon Extra Virgin Olive oil in skillet (avoid to much heat or oil will get bitter). Saute peppers, onion and deer, avoiding overccooking: if the Vegetables get soggy, you are cooking too long.

Dash worcestershire sauce and cumin, remove from heat. Slather flatbread, tortilla, or home made wheat bread (avoid "WonderBread/plain white bread- it'll fall apart) with curry sauce, ladle on meat and vegetables. Goes Great with Dark, Heavy Beer and Hunting Tales!

Jay:
Honestly, I'm real partial to simple, good ol' fashioned summer sausage. That and grillin' up fresh loins right in the shop while butchering, dipped in bbq sauce, accompanied by a cold Busch heavy. I've got a major plain jane taste.

JimP:
Cube a roast, marinate in soy sauce 1 to 2 hours, rinse, drain, pat dry and drop in a pot of hot oil.  Take care not to overcook.  Last time I made this, it did not make it to the table....... the kids got mac and cheese.

FarmerRick:
I used this recipe on some venison that Van Fleet's had marked as "tenders" that had been in the freezer for 4 years(forgot they were there), turned out just awesome.

3/4 cup olive oil
2 tbls. Worcestershire sauce
2 tbls. Montreal Steak Seasoning

Put in a ziplock bag along with the venison, remove as much air as possible.  "Squish" it around so that the meat is coated well and let marinade for at least a few hours in the frige.

Pre-heat grill very hot, put the meat on for about 3-4 minutes, flip over for a few more(don't overcook it) till it's evenly browned. Take off the grill and let sit a couple minutes, should be pink in the middle.  Cut into 1 1/2" slices and serve.

Ends up tasting like prime rib(to me at least).

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