On behalf of Iowa Vetran. Post recipes only here, keep the discussion to other threads. Bon Appetite.
Crazy Burgers: Take one softball sized ball of deer burger and flatten it into a patti. Fold a piece of bacon into a v-shape and put in a frying pan. Press the burger onto the bacon and cook on medium heat. Flip it over and repeat with another piece of bacon on the other side. On the side, stir fry peppers and onions One Hard fried egg Two Grilled cheese sandwiches. When everything is done, use the two grilled cheese sandwiches as buns and put the peppers and onions and the egg on top of the patti. Deep fry one whole potato cut into wedges and serve with the sandwich. Its called a crazy burger for a reason.
COOP'S GI BEANS One Large can of pork and beans 1 large Vandalia Onion 1 lb hickory smoked bacon 1 ½ TBL crushed red pepper 1 tsp black pepper 1 ½ TBL mustard powder 1 cup brown sugar Liquid smoke ½ cup catsup Preheat the oven to 350 degrees Open the can of pork and beans and remove excess liquid. Pour baked beans in a deep oven proof dish Cut bacon into 1” strips and fry until about half done Dice the onion and add to the bacon When onions are almost sautéed, sprinkle with liquid smoke and fry until done Pour the brown sugar evenly over the beans Sprinkle the mustard and peppers over the beans Add the catsup Pour the bacon and onion mixture with the grease over the beans Mix thoroughly and cover Bake for 2 hours or until the beans are boiling Uncover the beans and mix Bake for 1 more hour Remove from oven and let stand 15 minutes before enjoying.
Quick N Easy Beef Soup This is a quick and easy recipe when you have leftover beef roast, steak, brisket, or any other red meat. Ingredients Leftover beef 4 packs of Lipton’s Instant Onion Soup 1 package of frozen mixed vegetables 2 TBL of black pepper Preparation Dice the leftover beef into cubes In a stock pot, make the onion soup per directions on the package Bring soup to a boil and add the pepper, beef and vegetables Lower the heat and simmer for one hour If flavor is weak add beef bullion to taste
Coop’s Sweet N Sassy Brisket Tenderize one brisket with a fork or other penetrating tenderizer and place in pan. Pour one bottle of Kraft’s Zesty Italian Salad Dressing over the brisket and rub into both sides. Cover and refrigerate for 8 hours Remove from refrigerator and pour off excess dressing Generously rub both sides of the brisket with Coop’s Sweet N Spicy dry rub Recover the pan and return to the refrigerator overnight Remove the brisket from the refrigerator and uncover 45 minutes before smoking Save the liquid from the pan when placing the brisket in the smoker Smoke at 200-225 degrees for 1 to 1 ¼ hours per pound fat side up with Mesquite wood chips Mop the meat every hour Remove from smoker when internal meat temperature reaches 160 degrees Cover and let stand for 30 minutes before serving. Coop’s Sweet N Spicy Dry Rub 1 Cup Dark Brown Sugar (C & H) 2 TBS Sea Salt (Tones) 1 TBS Black Pepper (Tones) 1 TBS Paprika (Tones) 2 TBS Fajita Seasoning (Tones) 1 TBS Garlic Powder (Tones) 1 TBS Onion Powder (Tones) 1 ½ TBS Mustard Powder (Tones) 1 ½ TBS Cayenne Pepper (Spice Island) 1 TBS Chili Powder (Tones) 1 TBS Crushed Red Pepper (Tones) Mix ingredients thoroughly and place in airtight container. Refrigerate when not in use. If stored for long periods, remix before using. This rub also works well on other red meats. Coop’s Hot Brisket Mop Mix one can of Coca Cola, the excess liquid from the marinating pan, and 2 TBS of the dry rub. When mopping, lightly but generously coat both sides of the meat without removing any bark that has built up. Serving the Brisket Remove excess fat from the brisket Cut the brisket across the grain in thin strips Serve plain (best), with BBQ sauce of choice, or Italian dressing. The thin end of the brisket will be well done and the thick end will be medium rare to medium. Goes well with: Garlic mashed potatoes Coop’s GI Beans Biscuits Broccoli and Cheese Cheesy Hash Browns Corn Thai Peanut Noodles
Afterburner Chili INGREDIENTS: 2 lbs of ground venison or Ground Beef 2 lbs Hot Italian Sausage 2 lbs Thick Sliced Bacon 2 Jars Medium Heat Salsa 1 Jar Hot Salsa 3 Large Onions 1 T Liquid Smoke 6 T Chili Powder ½ T Cumin 4 T Garlic 1 tsp Cayenne Pepper 4 T Grape Jelly PREPARATION: Slice the bacon into strips approximately one inch wide. Chop the onions In a large stockpot, fry the bacon over medium heat Add in the onions, mixing constantly until the onions are sautéed Add in the sausage and continue mixing until the sausage is browned Add in the venison or hamburger and continue mixing until browned Add in the 3 jars of salsa and jelly, then continue mixing Stir in the liquid smoke, chili powder, cumin, garlic and cayenne pepper Lower the heat and simmer 30 minutes Transfer the stockpot to the refrigerator over night. Transfer the chili to a crock pot Slow cook for 8 hours Put a piece of corn bread in the bowl and top with the chili (really freaking good this way) You can substitute garlic powder for the garlic if you have to. But if you do, cut the amount used back from 4 tablespoons to 1 1/2. CAUTION: This aint no pansy foo foo chili. If you can’t take the heat you can use mild salsa, but first you must turn in your man card! On the other hand, if this ain't hot enough for you, use 3 jars of Mad Hatters Hot Salsa. Not responsible for gastro intestinal distress, hopitalization, or death.
Chicken Stir Fry Ingredients: 1 chicken breast cut up for stir fry 4 tablespoons of sesame seed oil, or olive oil (just don't tell popeye) 2 tablespoons of minced garlic 1/2 white onion minced 1 teaspoon red pepper flakes 1/2 teaspoon of minced ginger (or you can use ginger powder) 1/2 can of beer 1 cup of ketchup Preparation: In a wok or fry pan, fry the chicken breast in the oil over a medium high heat until the outside turns white. Add in the ginger, garlic and onions; stirring while each is added Sprinkle the red pepper flakes evenly across the top of the chicken and stir again Add the half can of beer and the ketchup and mix thoroughly. Lower the temperature to a simmer and let the mix come to a slow boil. Serving: Serve over rice, baked potato, baked sweet potato, or noodles. Sweet Potatoes have lots of vitamins and anti oxidents that are good for you. It also gives the meal a little sweetness to go with the tang of the pepper. Garlic, onions and ginger are good for your heart and circulation.
Stuffed Veni-burgers: 1 1/2# ground venison *1 egg *1/4 cup oats 2.5 oz cream cheese 2.5 oz feta cheese tsp. chopped parsley (fresh if possible) *if your venison has added fat, ommit egg & oats mix ground venison, egg & oats together. Form into 8 thin patties. Mix together softened cream cheese, feta & parsley. Place about 1-2 Tbsp cheese mixture onto 4 of the patties, leaving at least a 1/4" cheese-less border. Cover each with a remaining patty and pinch the edges firmly together. Grill or pan fry burgers (aprox. 7-10 min). Place on bun with caramelized onions or bacon for added flavor.
Cheesy Hash Browns A Cooper Family favorite that’s easy to make. 1 large bag of shredded hash browns 1 small can of Swanson’s Chicken Broth Velveeta Cheese Preheat the oven to 350 degrees In a rectangular pyrex dish fill half way with shredded hash browns Add a layer of Velveeta cheese cut in ¼ inch slices Fill the rest of the way with hash browns Pour chicken broth over the hash browns Add another layer of cheese Bake for 1 hour VARIATION: To make a breakfast dish out of this add 6 beaten eggs to the middle layer, ½ onion (diced) and crumbled bacon or sausage to middle layer and top layer. Only add ½ can of chicken broth.
Basura Salad Basura in Spanish means “Garbage”. Although this does not sound good, give it a shot; I think you’ll like it. Ingredients 1 bag Salad Mix 1 lb hamburger 1 package Taco seasoning 1 container Cottage cheese 1 bag Frito’s Chili Cheese chips Creamy Italian Salad Dressing Sunflower seed nuts Taco Topping Shredded Cheese mix Preparation: Brown hamburger and add taco seasoning per manufacturers directions Fill salad bowl about 2/3 full of salad mix Add a couple heaping spoonfuls of taco meat Crumble a handful of chips on top of that Sprinkle cheese mix on top Sprinkle sunflower nuts on top Add two tablespoons cottage cheese to the bowl Mix thoroughly and then add your favorite salad dressing. I prefer the creamy Italian dressing.
Baked Beans Southwestern ¼ lb. bacon cut in ½ inch pieces 1 large onion cut in ¼ inch wedges 1 green pepper chopped 1 can red kidney beans, drained 1 can white kidney beans, drained 1 can 28 ounce pork & beans ¼ C yellow mustard ½ C molasses ½ C catsup ¼ C Worcestershire sauce ½ tsp. cayenne red pepper Cook bacon, onion, and peppers. Add other ingredients and mix. Put in and Bake in buttered casserole dish at 350 degrees for 45 minutes. Stir occasionally. The original recipe was much hotter and too spicy for my liking. Originally it called for ½ or 3/4 cup of mustard, more catsup and a full teaspoon of Cayenne pepper. It would lite your mouth. I toned it down and it’s much more palatable to the average person. This recipe calls for ½ tsp of cayenne.
Chipotle Enchiladas Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 corn tortillas 3 boneless skinless chicken breast halves -- cooked and cubed 9 oz reduced fat sharp cheddar cheese -- grated 3/4 c minced onion Sauce: 2 tbsps butter 2 tbsps flour 1 c beef broth 1 c water 1 tsp cumin 3 cloves garlic -- minced 1 tsp oregano 3 chipotle chilis canned in adobe -- seeded and minced 2 tbsps adobe sauce from can 2 tbsps low fat sour cream Melt the butter in a skillet. Stir in flour. Cook this roux until it is light brown. Remove pan from heat and slowly stir in broth. Place pan over medium heat and whisk in water. Add the spices, garlic, chilles, and adobe sauce. Simmer uncovered for 20 minutes. Whisk in sour cream. Heat some oil in a skillet. Lightly fry a corn tortilla to soften it. Place it on a plate and fill with 1T cheese, 1T onion, and 1T chicken. Roll and place in a 9" x 13" dish. Repeat 12 times. Cover the enchiladas with the chipotle sauce. Top with any remaining onions and cheese. Bake at 375 degrees for 8-10 minutes, just until the sauce bubbles.
Korean Beef Short Ribs (Kalbi) [h=1]Ingredients[/h] 5 pounds beef short ribs 1Cup Soy Sauce 1 ½ Cups Brown Sugar 1 Cup water 3 cloves garlic 1 ½ Medium Onions 1 tsp black pepper 1 TBS sesame seed oil [h=1]Preparation[/h] Butterfly the short ribs and tenderize Mince the garlic Slice the onions thin In a blender, mix soy sauce, water, onions, and garlic into a puree Add sugar, pepper, and sesame seed oil and mix Add the meat and marinate over night Preheat your grill to HOT Add the meat and cook until browned on both sides Suggestions Goes good with sticky rice and zesty cucumber salad If you cannot marinade overnight, add 1 pureed kiwi to the marinade and set for 4 hours before cooking This also makes a great marinade for making venison jerky!
Loaded BBQ Burrito: Tender cooked BBQ of your choice (We had BBQ deer roast yesterday) Baked Beans Cole slaw BBQ Sauce of your choice Steam a Burrito Shell and put one scoop each of the ingredients into the shell and fold into a burrito with a little BBQ Sauce. Serve with Macaroni and Cheese on the side. Bragging rights for this one.
is there anyways to add the recipes from a post a couple years ago. I posted something about a cookbook and we had 3 pages of replies with recipes?
I call them "Taverns" super simple 1 lb ground deer browned Season to taste with salt pepper onion powder garlic salt once browned add 1 can onion soup simmer down stirring every couple minute until broth is cooked out put butter on bun, put meat on bun, eat with side of chips SUPER EASY great leftovers, and tasty!
Venison Pot Roast 1 venison neck or venison sirloin roast 1 whole head of garlic 1 whole onion Carrots & Potatoes optional Tony chacharez to taste Kitchen bouquet 3 tbl spoons Salt & pepper to taste Flour Oil crockpot or lrg pot Lrg skillet if you are using crockpot Directions Put enough oil to cover bottom of skillet/pot Sprinkle flour on all sides of roast Brown all sides of roast in skillet/pot If you are using crockpot take roast once browned place in crockpot with all other ingredients (except carrots and taters those go in last hr) fill with water and cook on low for 8-12 hrs If you are using a pot to brown the roast then just fill with water add all other ingredients (except carrots and taters those go in last hr) bring to boil and simmer 4-6 hrs Serve over rice and enjoy
