- Worcestershire sauce
- chili powder
- kosher salt
- garlic powder
- onion powder
- ground black pepper
- oil
I haven’t tried making this yet…but have eaten various homemade and store bought versions all my life. Sheree is a good cook and a good ’ole country girl that has been slaughtering hogs all her life.
- course ground black pepper
- minced garlic
- canning & pickling salt
- fine ground black pepper
- cubed Boston butt or other pork
Haven’t tried.
Great for pork or deer.
- granulated garlic powder
- kosher salt
- black pepper
- granulated onion powder
Haven’t tried.
Can use venison or lean beef
- pepper
- onion powder
- garlic powder
- Morton's Tender Quick Salt
- liquid smoke
- - 1 1/2 tablespoon mustard seed
- salt
- water
- Venison Roast
- BRINE: 1/2 Cup Kosher Salt and 2 Quarts Water
- Olive Oil
- Mustard
- Bacon
- Herb Rub
- dark brown sugar
- Venison tenderloin
- Shredded mozarella cheese
- Sea salt
- Fresh ground black pepper
- large red onion
- large sweet red pepper
- yellow pepper
- Baby portobello mushrooms
- Olive oil
- Minced garlic
- Garlic horseradish sauce
- Sandwich rolls or hoagie buns
Carbonnade is a traditional, rib-sticking Belgian stew made with beef, onions, and a spike of dark beer. Adapted for elk, it’s the perfect remedy for a cold day in the field, and a sly way to integrate the two primary hunting-camp food groups (those being meat and beer). Meat from deer or moose will be equally good here.
- -2 Tbsp. butter
- -1 Tbsp. dark brown sugar
- -16 oz. Belgian dark strong ale or other dark flavorful beer
- -1 bay leaf
- -1 tsp. dried thyme
- -1⁄4 cup chopped parsley
This no-hassle roast is made by covering venison with apples and sliced onions then cooking it in the slow cooker. The apple does something magical! The gravy goes great with mashed potatoes.
- beef bouillon
- boiling water
- crushed garlic
- boneless venison roast
- olive oil
- all-purpose flour
- white pepper or freshly ground black pepper
- nutmeg or cayenne pepper