Some great recipes for hunters

[Sweet James]

I found this great resource that is regularly updated. I has some great recipes for all kinds of critters.

http://www.backwoodsbound.com/recipe.html

:)

[MY629SW]

Looks like Some great recipes

[jcurtis]

One of my favorite things to do with some round steak, or any steak really is...

1 Slice up some onion and mushrooms - however much you like.
2 Heat up a skillet with a little olive oil
3 Tenderize your meat (optional)
4 Season your meat however you like, i usually just use a little salt and pepper and rub it in.
5 Brown the meat on both sides.
6 Reduce heat and throw the onions and shrooms in.
7 Cover and simmer, stirring occasionally until meat/onion/shrooms are tender to your liking.
8 After everything is tender, drain the juice into a bowl of some sort and use flour or corn starch, whichever you prefer, to thicken it a little. Season to taste. At this point you can either pour it back in to the pan or serve the dish and pour the gravy out on individual servings. I prefer to pour it back into the pan. If its a bit runny that is ok because it will likely thicken more when you pour it back into the pan.
9 Serve with potatoes (mashed seems to be the best)

[Sweet James]

One of my favorite things to do with some round steak, or any steak really is...

1 Slice up some onion and mushrooms - however much you like.
2 Heat up a skillet with a little olive oil
3 Tenderize your meat (optional)
4 Season your meat however you like, i usually just use a little salt and pepper and rub it in.
5 Brown the meat on both sides.
6 Reduce heat and throw the onions and shrooms in.
7 Cover and simmer, stirring occasionally until meat/onion/shrooms are tender to your liking.
8 After everything is tender, drain the juice into a bowl of some sort and use flour or corn starch, whichever you prefer, to thicken it a little. Season to taste. At this point you can either pour it back in to the pan or serve the dish and pour the gravy out on individual servings. I prefer to pour it back into the pan. If its a bit runny that is ok because it will likely thicken more when you pour it back into the pan.
9 Serve with potatoes (mashed seems to be the best)

Sounds nice. I'm gonna try that.

[rangersniper308]

sounds good I might have to try these as well thanks

[RifleGuy]

...3 Tenderize your meat (optional)
Just a tip for some of the non-cooking types;

Slice a kiwi in half, squeeze the juice and pulp onto the piece of meat, rub it in with your fingers. Let it stand for 20-30 minutes (refrigerated), lightly brush off any remaining pulp, then continue with your recipe.

The kiwi will tenderize the meat without adding any significant flavor; I've only had one person pick up on it over the years.

[TFin04]

Chili. Everyone bring the ingredient(s) they want in there, toss it in a big pot, and let it cook all day. Every batch is different but they all taste good. A heap of sour cream and cheddar cheese on top....mmmm

[OpenSights]

Chili. Everyone bring the ingredient(s) they want in there, toss it in a big pot, and let it cook all day. Every batch is different but they all taste good. A heap of sour cream and cheddar cheese on top....mmmm

Also you might want to put a chunk of cream cheese in your bowl. Saw my wife do it once and thought she was crazy, but then she reminded me of the chili dip recipe I like to make. Tastes good!

Onions and potatoes, I shred the potatoes at home and squeeze out the water in cheese cloth. Cut the onions up fairly fine ( I usually use one for 1 med potato, med onion) add onion in pan with a stick of butter or even better if you have some some scoops of bacon grease, low heat (DO NOT ADD SALT!). Onions should take about 1/2 hour, like I said low heat. Add potatoes, salt, pepper, garlic, and cayenne to taste and let cook at med, stir till done. If you are doing this for breakfast (lunch) I add chunks of bacon already cooked and take a few eggs add milk scramble, add toward the end and stir. Once the eggs are half way done add cheese. I have a 22" cast iron pan that I do this in, 4 of each is all I like to do in it at a time.

[OpenSights]

Just a tip for some of the non-cooking types;

Slice a kiwi in half, squeeze the juice and pulp onto the piece of meat, rub it in with your fingers. Let it stand for 20-30 minutes (refrigerated), lightly brush off any remaining pulp, then continue with your recipe.

The kiwi will tenderize the meat without adding any significant flavor; I've only had one person pick up on it over the years.

I will have to try that, Thank you!

[sar1-1966]

Good looking recipes. Thanks!

[RifleGuy]

Chili. Everyone bring the ingredient(s) they want in there, toss it in a big pot, and let it cook all day. Every batch is different but they all taste good. A heap of sour cream and cheddar cheese on top....mmmm
"Whatchagot Stew"!! Usually turns out excellent... oh, and some fresh cat-head biscuits! Yum!