Bacon wrapped backstrap steaks rubbed with dry fajita seasoning before grilling is great! For your ground venison, try this chili recipe (5 TIME CHAMPION RECIPE): AFTERBURNER CHILI Iowa Veteran WARNING! THIS RECIPE IS NOT FOR THOSE WITH TENDER SPHINCTORS. IF YOU ARE ONE OF THOSE WHO CANNOT HANDLE THE HEAT, DO NOT PUT IN THE HOT SALSA. 1 lb ground venison (thus this forum) 1 lb italian sausage 1 lb slab bacon 1 vadalia onion 1 tbs minced garlic 2 tbs liquid smoke 1 jar of "Mad Hatters Hot Salsa" (If you can't get Mad Hatters, use another hot salsa) 2 jars of "Chilis" Medium Salsa Chili Powder 1/2 tsp cumin Start off by cutting the bacon into 1" strips and dice the onions Fry the bacon until almost done and then add the onions and liquid smoke Fry the bacon & onions until onions until translucent Take the onions and bacon out of the grease and add the venison and italian sausage in. Crumble the sausage and venison while it cooks When the sausage and venison is browned, add the bacon and onions back in. LEAVE THE BACON GREASE IN THERE!!! Pour in the three jars of salsa and cook until the mixture is hot. Add the cumin and then sprinkle the mixture with chili powder until she's got a nice coating over the top (I never measure the chili powder for some stupid reason). i'd guess its about 3 - 4 tbs. Stir and lower the heat to a simmer. Let it simmer for a couple of hours and then eat up. Chili will be a little spicy. For the award winning part, after its simmered for a couple of hours let it cool and put it in the fridge overnight. Reheat the next day and it's an award winner!
Please note that if MECHDOC tags out you are not bringing your toxic arse into my woods after eating that Chili!:evil:
Ferg here is a simple one for ya. A tip from the crick Cut either roast, or steak meat into 1" cubes. egg and batter in your favorite batter. I like Kentucky cournal batter mix, and fry in the skillet, add salt pepper to your liking. We eat it like pop corn.
That sounds interesting Crick!! I think I am going to try that monday night! What kind of oil for the skillet works best for it?
We just use the regular veggie oil. OH beer goed really well with this to I fixed a bunch for family members when they came over to watch when i was on the HB episode. They went like hot cakes. everyone loved them
They sound great. I am definetly going to make this during the week. Sounds simple and shouldn't take much time at all. And you shouldn't need to throw them in the pan for much more then a minute or two I would guess.
My wife thawed out some of my chili and am having it for supper right now. Perfect for a night like tonight! mmmmmm....chili!
Definetly a great sounding meal for a cold football filled sunday. I am going to put off making it for two weeks just for that reason. I am not able to watch any games next weekend so it will be the following for me!
Planning on making it next weekend unless I am able to get away for the weekend to go hunting. Not sure yet what my plans will be.
A good back strap recipe, not mine but tried it and found it fantastic... Take a chuck on backstrap whatever size you like and get it good and cold, like thawed in fridge. Place it on tinfoil with sides up so it doesn't drip Take some melted butter and pour over it, roll it around the butter. Take BS out and roll it on some kosher/sea salt to cover. Put on hot grill 3-5 minutes per side, once second side is done place on top rack of grill and turn heat off. Let sit in grill for 6-10 minutes until done to your liking. 8 minutes should give a good medium rare. Take out of grill and let sit a few minutes before cutting... Lip smacking good, a good side dish is tinfoil potatoes with onions, peppers and carrots put on the hot grill while you get the backstrap ready. Ice cold beer goes good with this meal!
