Tuesday, May 15, 2012

Backstrap Sausage Shish Kabobs

Well, these are pretty self-explanatory really, but they were so good I thought I would share them.

I seasoned some cube sized pieces of backstrap with Coffee BBQ Rub from the Red Stick Spice Company (http://www.redstickspice.com/coffeebbqrub.html).  Of course you can use whatever seasoning you prefer, however, I highly recommend this coffee bbq rub.  (I'm not affiliated with them in any way - just like their product.)

I wrapped the backstrap in bacon as I skewered each one.  Alternately, I placed pieces of green onion deer sausage, green bell pepper and sweet Vidalia onion onto the skewers.

I used bamboo skewers which had been soaked in water.  These are my preference simply because they are disposable, you can use the metal ones if you prefer.

The kabobs were then cooked on the grill until the backstrap and bacon were done and the vegetables were tender.

Saturday, April 21, 2012

Cheese Deer Steak Sandwich

We recently made a trip to the ESPN Club on the Boardwalk at Disney World http://disneyworld.disney.go.com/dining/espn-club/.  I highly recommend it.  We loved the atmosphere and the food was great.  Jeff got a "Philly CheeseSteak" sandwich, which came with their homemade potato chips.  I got the ESPN Dinger sandwich, which is a breaded chicken breast with medium sauce.  Both were delicious.

We decided to try and recreate the CheeseSteak sandwich with deer meat.  We used deer cutlets which had been tenderized.  They were seasoned with some Slap Ya Mama http://www.slapyamama.com/; cooked on a flat griddle, then cut in thin strips.  Next we tossed the meat with some jarred cheese sauce; just enough to coat the meat. 

We thinly sliced a red onion, a Vidalia onion and a green bell pepper and cooked them down until they were tender.  (If I had remembered to buy some mushrooms, we would have cooked them too.)

We lightly toasted some soft, fresh hoagie buns and filled them with the meat, onions, bell pepper and provolone cheese on top. 

They turned out really good.  Maybe not quite as good as the ESPN Club, but we will definitely make them again - and this time I won't forget the mushrooms.

Wednesday, August 24, 2011

One Pot Chicken and Deer Meatball Spaghetti

So, last night we had some awesome Chicken and Deer Meatball Spaghetti.  Here's the "secret family" recipe:
I wanted to post this picture of the actual recipe that I use, so you could see just how used and authentic it is.  It's kind of crude I guess, but if you've ever cooked a spaghetti before, then you know there's really no measuring, it's just "some" of this and "some" of that. 
Everytime I make it, I seem to do it differently and it always comes out great.  This time, I used 2 chicken thighs.  I just seasoned them with a little Slap Ya Mama and cooked them off in my dutch oven.  While that was cooking, I made meatballs with some "Bacon Burger".  I only added an egg and some Italian bread crumbs to my burger meat because it's already seasoned up pretty good.  I always put my meatballs on my Pampered Chef large baking dish and cook them in the oven on 325 for about 30 minutes depending on how large I make the meatballs. 
After the chicken was done I took it out of the dutch oven to cool and then I put in what was left of the "Bacon Burger" and fried it off.  I chopped and added 1/2 of a Vidalia onion (well, my onion was kinda large, so I only used half - you might want to use a whole one) and 1/2 of a bell pepper.
After that was cooked down, I added the deboned chicken thigh meat and the cooked meatballs to the dutch oven.  Then, I added tomato sauce and water to fill the pot about 3/4 full.  After that cooked for about 30 mins, I added what I consider the secret ingredient:  Cream of Mushroom Soup.  You have to stir this in well until it is all dissolved.
You can use whatever noodle you like, this time I used extra broad egg noodles.  I had a 12 oz. bag and I used about 3/4 of them.  Make sure you stir them in well, so that all the noodles are covered with the liquid, then I just cooked them on a slow boil until they were tender.  The longer it simmers, the better it will be and I'm sure it will be even better as leftovers tonight for dinner.

To go with my wonderful spaghetti, I made this awesome bread that I kinda improvised on after I gleaned the idea from another blogger.  http://www.the-girl-who-ate-everything.com/2011/05/bloomin-onion-bread.html   Her name is Christy and her blog is The Girl Who Ate Everything.  You should check her out.

She had made a Bloomin Onion Bread and I just took her ideas and added my own spin to it.  I started with a Sourdough Loaf and cut it per her instructions:

I made some garlic butter and drizzled it on the inside with a spoon:

Then I chopped some jalapenos and stuff them down in the bread and I thinly sliced pepper jack cheese and stuffed plenty of that in the bread as well, along with some parmesan cheese.  I then drizzled more butter (can't have too much butter) on top on the bread and more parmesan cheese.

I baked it in the oven on 350 for about 12 minutes.  OMG - this was so good.  It took a little effort, but definitely worth it.  Here's the finished product:

I like to add shredded cheese to my spaghetti.  I really like cheese.

Thursday, August 18, 2011

They Fish Too

So, just so y'all don't think all they do is hunt - I wanted to let you know that they fish too.

Last night we fried some bream bodies that were caught in the beautiful Tchefuncte River in Madisonville, Louisiana at Fairview Riverside State Park.

I used Louisiana Shrimp Fry.  I prefer the Shrimp Fry because it is flour based rather than cornmeal based.

We also fried some beautiful Gulf Shrimp that we got straight off the shrimp boat.  Can't beat Louisiana Gulf Seafood.

Can't forget to mention the "Comeback" sauce.  It's very similar to Cane's sauce.  I won't eat fried anything without it.  It's mayonnaise based with "some" ketchup, mustard, worchestershire sauce and black pepper.

Saturday, July 23, 2011

Deer Sausage Egg & Cheese Panini

Have you ever had a panini?  Hands down the best way to create a sandwich ever!

My husband and son concocted the Deer Sausage Egg & Cheese Panini Sandwich:

Simple sandwich to make really.  We cut the deer link sausage in half and fried it off.  The bread is Bolillios bread from Wal-Mart.  We used Spicy Ranch Dressing, mayo and creole mustard.  Dressed it with provolone cheese, shredded "fiesta blend" cheese and greens from the "spring mix" salad selection.  We fried an egg and placed it on top of the sausage and then put the whole thing in the panini press.

Since it was sausage and eggs, we decided to serve it breakfast style and had grits with it.
Best sandwich ever!

Wednesday, December 22, 2010

Wow.  I didn't realize it's been since October since I've posted.  It's hunting season now and the men have been spending time actually hunting.  "The Girls" are at the camp and reports are they are doing great and I'm sure they are having a good time there.

My son got a buck over the Thanksgiving holidays. He was quite excited as you might imagine.  We now have new "bacon burger" and sausage in the freezer.

I made some deer meat wraps the other night.  We took some backstrap cutlets, spread a cream cheese mixture on them, rolled them up, wrapped them in bacon, secured them with toothpicks and cooked them on the grill.  The cream cheese mixture was softened cream cheese, my new favorite spicy ranch dressing, chopped jalapenos, garlic and some slap ya mama.  This is our favorite way to eat the cutlets.  It's a little time consuming, but OMG it's good.

On Tuesday night I made some Taco Soup.  I used Paula Deen's recipe.  Here's the link:  http://www.foodnetwork.com/recipes/paula-deen/taco-soup-recipe/index.html

I followed her recipe, except for the ground meat, I, of course, used deer meat.  I had some "breakfast sausage" that I fried off and used.  I did some chicken fajitas to go with it.  Taco soup is a wonderful comfort food.

When I come up with a way to incorporate deer meat into my traditional Christmas dinner I'll let you know.

Merry Christmas to all!

Wednesday, October 20, 2010

Fried Backstrap

Last night we had fried backstrap.  I'm sure I don't even have to explain how to make that deer recipe.  It seems to be the most popular way to cook deer meat.  I use Louisiana Chick Fry when I cook ours.  A lot of the people who eat deer meat have only eaten it fried and it is one of my favorite ways to eat it too, but as you can tell I really like to cook it many different ways.  I like to make a white gravy to go over my fried deer meat and have mashed potatoes to go with it.  Sounds real healthy doesn't it?  Oh well..........   

We also had some fresh hog backstrap.  I've never had that before so I just cooked it the same way I did the deer meat.  It was pretty awesome.  Here's hoping we can get a hog this year.

Happy Hunting!