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!

Thursday, October 7, 2010

"The Girls"

So, we have the "Girls" as I call them.  They are all too ready for hunting season.  First, they have to go to college to get back in shape, then they'll go to the Hunting Camp and have fun.

Meet Coon, Blue, Lady and Lulu -













They are Walker Hounds.  They are so funny - I just love to go out there and visit them because no matter what they're always glad to see me.    Happy Deer Hunting Girls!

Wednesday, September 29, 2010

Deer Meat Stroganoff

So with the weather finally, finally turning cooler, my tastes are turning toward comfort food.  Last night I thawed some "breakfast sausage" (see earlier post for explanation) and then started wondering just what I was going to do with it.  Jeff suggested a stroganoff.  Well........I've never made a stroganoff, so I started scouring the internet for a recipe.  Here's what I came up with:

  • 1 to 1 1/2 pounds lean ground beef
  • 3 slices bacon, diced
  • 1/2 cup chopped onion
  • 1 1/2 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon sweet paprika
  • dash pepper
  • 1 can (10 1/2 ounces) condensed cream of mushroom soup
  • 1 cup (8 ounces) sour cream

Preparation:

Directions for hamburger stroganoff.
Place ground beef and bacon in a large skillet; cook over medium heat, stirring, until ground beef is well browned. Add onion and cook until onion is just tender. Drain off excess fat. Blend in flour, salt, paprika, pepper, and cream of mushroom soup. Cook over low heat, uncovered, for about 15 to 20 minutes. Stir in sour cream and heat through. Serve hamburger stroganoff over noodles or serve over split toasted hamburger buns.
Hamburger stroganoff serves 6 to 8.
 
******************
Obviously, I didn't have hamburger, I had deer sausage.  I must also say here that I am never able to follow a recipe exactly - maybe its the rebel in me, I don't know, but I just can't.  Since I had sausage, I decided not to add the bacon.  I also didn't add the salt or pepper the recipe called for because my sausage was seasoned and I did not have the healthy choice, less salt version of the cream of mushroom soup.
 
Once I got it all mixed together, I decided it was too thick so I added about a half a can of milk to thin it some.  I served it over vegetable corkscrew noodles.  We had garlic bread and salad to go with it. 
 
I'm hesitant to post my picture, because to be honest it doesn't really look all that appetizing, but it tasted great so keep that in mind when you look at the picture.
 

If you are getting this beautiful fall-like weather like we are down here in the deep south, enjoy.  If not - hopefully you will get it soon.


 

Monday, September 27, 2010

Shrimp & Petroleum Festival



I'm learning how to use moviemaker and how to upload to youtube.  this is my first attempt.

Sunday, September 26, 2010

Deer Sausage Jalapeno Cornbread

Another one of our favorites is Deer Sausage Jalapeno Cornbread.  Here's the recipe:

Regina’s Sausage Jalapeno Cornbread Concoction



Ingredients:

Breakfast Sausage – a pound or so, preferably deer
1 Jiffy cornbread mix (1/3 C milk; 1 egg) (follow mixing directions on package)
Velveeta Cheese
Shredded Cheese
Frozen corn (thawed to room temp)
Jalapenos (according to your hotness level)
8 x 8 baking dish (greased)
slap ya mama
400º oven


Fry off the sausage

Mix up one Jiffy cornbread mix according to the instructions on the package.  You only need one mix if you are using an 8 x 8 pan.

Spray the pan

Spread a thin layer of the cornbread mix into the bottom of the pan
Spread the cooked sausage on top of the cornbread mix
Slice the Velveeta cheese and layer on top of sausage
Spread a layer of corn on top of the cheese – sprinkle some slap ya mama over the corn
Spread a layer of shredded cheese over the corn
Add jalapenos to the remainder of the cornbread mix and stir
Spread the cornbread mix over the layer of shredded cheese.  This can be tricky.  Try placing dollops of the mix first, then gently spreading evenly.  I use the back of the spoon – this works better than a knife.

Set your timer for 15 mins. and bake at 400º.  Check it after the 15 mins for doneness.  The top will be getting brown and well…….done looking.  Try not to overcook it because then it will be too dry.  If you think it’s done, it probably is.




We love this - it's really good comfort food.  Add a salad and you're good to go.

Thursday, September 16, 2010

My Favorite Poem - just because

Hope is the thing with feathers

 -by Emily Dickinson

“Hope” is the thing with feathers -
That perches in the soul -
And sings the tune without the words -
And never stops - at all -


And sweetest - in the Gale - is heard -
And sore must be the storm -
That could abash the little Bird
That kept so many warm -


I’ve heard it in the chillest land -
And on the strangest Sea -
Yet - never - in Extremity,
It asked a crumb - of me.


Wednesday, September 15, 2010

More Deer Meat for Supper

So we are trying to clean out our freezer by eating all the deer meat we can before hunting season. 

I haven't had a chance to keep up with this blog like I had originally planned - Life just gets in the way sometimes.  Who has time to sit behind this computer every day.  Anyway.........

Last week I made some more deer wraps like I did before only this time I thought to get a picture.

These are simply the best.  They take some effort to make, but oh boy is it worth it.

The next night I thawed some pork strips, seasoned them well and placed them in a baking dish along with the left over pieces of deer meat from the wraps.  I covered them generously with onions, sliced jalapenos and bell peppers and baked them in the oven for about an hour until they were tender and delicious.



To go with the smothered pork and deer meat, I made some dirty rice using ground deer meat.  I cheated and used a Zatarain's dirty rice mix, but it's so easy and tastes good - why not?



I'm aware that the correct name for "deer meat" is "venison".  We simply never call it that.



On another note altogether - there are these strange little birds that have taken to our street and travel from ditch to ditch.  They really are the funniest things - they are gray with white bellies, have very long pointy beaks and are quite skittish.  I was able to get a decent picture of one when it visited our pond the other day.  If anyone knows what they are called, please let me know.



well........thanks for reading - have a great day!

Tuesday, September 7, 2010

2010 Louisiana Shrimp and Petroleum Festival

We went to the 2010 Louisiana Shrimp and Petroleum Festival in Morgan City.  Lots of good food, good music and good times.  This festival is steep in tradition and I highly recommend you attend if you get the chance.

Toast of the Festival King and Queen after the Blessing of the Fleet

Deer Sausage & Pepperoni Pizza

For Friday's supper I decided to make Deer Sausage & Pepperoni Pizza.  I used the leftover deer sausage from the tomato cups that I had put away in the freezer.

I used a refrigerated pizza crust, rolled it out onto my large Pampered Chef bar pan.  Next, I spread bottled pizza sauce, and then a few shakes of Chef Paul Prudhommes Pizza & Pasta Magic seasoning blend and parmesan cheese.  I then spread the cooked deer sausage, some pepperoni, chopped jalapenos and lots of shredded cheese.  All I had was cheddar, but mozzarella would be better in my opinion.

Of course, you can add whatever you like to your pizza.  I just wanted to share another use for my deer sausage

Thursday, September 2, 2010

Deer Meat Tomato Cups

Last night I also made Deer Meat Tomato Cups that I adapted from a recipe given to me by my friend Wanda.



When we have a deer processed, we usually get what we refer to as "breakfast sausage" made as well as link sausage, cutlets and bacon burger.  For this recipe I used some of the "breakfast sausage".

I fried off the sausage first and set aside to cool.  In a large bowl I put a can of Rotel tomatoes (drained very well), 1/2 cup of mayonnaise and about 2 cups of shredded cheddar cheese.  Mix together and then add some breakfast sausage.  Again, I don't really know how much I put, but use enough so that it's incorporated into the mixture well.
Next, take a can of Grands biscuits - I use the flaky layer variety - and pull them apart so you have 16 biscuits instead of 8.  Place in a muffin tin to make a cup inside the pan.  Then put some filling inside each cup.  Bake at 350 degrees for a about 20 minutes.

These are really yummy and easy to eat.

My goal is to try to pay more attention to amounts of ingredients that I use so if you want to try some of my deer meat creations, you won't have to guess.


Deer Meat Asian Style

We had some leftover pieces of deer meat that were too small to wrap around a jalapeno, so we needed to find a different way to prepare them so they didn't go to waste.

Jeff came up with the Asian style idea; I did some research about cooking Asian food because it's not something I've ever tried before.  I found a recipe that looked easy enough for Asian Beef, so I thought I would give it a try.

Ingredients:
6 tablespoons soy sauce
4 tablespoons rice wine
2 tablespoons brown sugar
1 teaspoon cornstarch
1/2 onion cut into thin strips
1/2 bell pepper cut into thin strips
olive oil
shake or two of ground ginger
deer meat cut into very thin strips

In a small bowl I combined the soy sauce, brown sugar, ginger and cornstarch and set aside.  I did not have rice wine, so I left it out.

In a nonstick skillet, I sauteed the onion and bell pepper in a little olive oil until just tender and then removed them from the skillet.  I then added the deer meat to the skillet and stir fried until done - 5 to 7 minutes maybe.  It didn't take long because the strips were very thin.  I added the onions and bell peppers back in and then added the soy sauce mixture, brought that to a boil while stirring constantly, then lowered the heat until the sauce was thick and smooth.  Very quick process - stay with it or it the sauce will scorch.

It came out really good.  We ate it with some Lipton Asian noodles and some vegetables (frozen asparagus mix).

Deer Jalapeno Wraps

So some of our deer meat cooking ideas come from talking with other people who have great ideas too.  Jeff came home from work telling me about a wonderful dish he tried that his friend at work had made with deer meat, jalapenos, bacon and cheese.  All good ingredients - how can you go wrong?

Of course, we had to try it ourselves.  We used hind quarter and made what I called Deer Jalapeno Wraps.  It's best to use the backstrap or tenderloin cuts for this dish because you want the meat to be tender.  We had hind quarter so we tenderized it well; cut it into strips about as wide as a jalapeno; and marinaded it in Allegro marinade for about an hour.  We cut some fresh jalapenos in half lengthwise and seeded them.  I used softened cream cheese and added some fresh chopped garlic (i have a Pampered Chef garlic press that I use for this), some Slap Ya Mama seasoning and some shredded cheese.  I'm terrible with measurements - I just add "some".  Anyway, we spread the cream cheese mixture in the hollow of the jalapeno; then wrapped the jalapeno with the strip of deer meat; then wrapped a piece of bacon around the whole thing and secured it with toothpicks.

This is a time consuming process and it took both Jeff and I to do it; but when it's all said and done it's well worth the effort.

Jeff grilled the jalapenos on the barbecue pit until the bacon was done.  He also grilled some boudin on the pit to go with the wraps. 

Dinner was most enjoyed that night for sure.