Venison Jerky - Ground Deer Jerky

Venison Jerky - Deer Jerky

I find that a great tip for making venison or deer jerky is to make it out of ground deer meat. 

If you take your ground deer meat and pat it down into thin flat sheets and place into your dehydrator, you end up with jerky that you can actually eat and not just suck on and wish you had better teeth! 

Making jerky is not hard at all.  After patting your meat into the flat sheets, be sure to add your spices or rubs or whatever you are adding for seasoning!  I like making different batches with different types of seasonings.  For example, I use a barbque rub for barbque flavored jerky, and I use teriyaki sauce for some jerky, and I have been know to mix up some pineapple juice with brown sugar and ginger to make a sweet jerky.  Some people like to just add garlic and pepper.  Jerky seasoning is up to the individual - I try all kinds - and I know that I like my jerky made from ground venison!!!

Enjoy!!!!

Just wanted to put an update on here - I tried a new way of making jerky this year - and new seasoning.  Thought I would let everyone know about it! 

Take your ground deer meat and instead of patting it down into thin flat sheets, make thin long rolls of it.  And for seasoning, I got an idea when going through my seasonings cabinet and decided to try it.  I had several  "Chex Mix Seasoning" packets in my cabinet and used them with some soy sauce.  Those rolls of jerky were delicious!!

Enjoy!!!
Just Me - Granny D

Swedish Style Venison Meatballs

Swedish Style Venison Meatballs
2 C grated raw potatoes
1 1/2 lbs. ground venison
2/3 c. chopped onion
1/3 c. chopped green peppers
1/3 c. chopped mushrooms
1 1/2 tsp. salt
1/8 tsp. pepper
1/4 c. milk
1 egg
1/4 c. butter
3 C water
2 to 3 T flour
2 C dairy sour cream
1 tsp. dill seeds

Combine first seven ingredients; shape into 1 1/2" balls.  Brown slowly in butter in large skillet.  Add 1/2 cup water, cover and simmer until done, about 15 to 20 minutes.  Remove meatballs. Stir in flour, then remaining water, simmer to thicken.  Reduce heat; stir in cream and dill; add meatballs.  Heat but do not boil.  Makes approximately 8 servings.  Serve as appetizer on toothpicks or serve over pasta. 

Another one of my favorites!!!   Enjoy!
Just Me - Granny D

Outdoors Scouting Camera Review

I just had to write a review of this digital camera.  It is 4.0 mega pixel, an outdoors scouting camera which can be attached to a tree or somewhere that you want to record the activities of the wildlife.  You can find what time that buck is walking through the area, what is bedding down in the area, plan your hunting trip for success with the use of this scouting camera.

You can also just simply use it to get some great outdoors wildlife photography shots!  I'm an avid photography nut and love capturing photos of deer, rabbit, squirrels, coyotes, gound hogs, racoons, and even the skunks.  We have a beautiful large mostly white mama skunk living in our area.  I keep trying to get a photo of her but she seems to know when I have my camera with me and only shows up when I don't have it.  I think this camera may be just the answer for capturing some photos of this beauty!!!

Whether you use it to plan a hunting trip or for the possibilities it offers for photography, that is up to you, but I guarantee you will not regret having this camera in your arsenal of hunting equipment or in your photography bag!!!    Enjoy!!!!

Just Me - Granny D

Hawaiian Stuffed Quail, Pheasant,& Rock Cornish Hens

I love this recipe - it is a favorite of mine - I have even doubled the recipe and used it to stuff turkeys. Hawaiian stuffed quail, pheasant and rock cornish hens is a recipe I originally found in a recipe book which listed it for stuffing chicken breasts - I adapted it and changed a few things from the original and came up with my own version which I use in fowl of all types - not just chicken breasts. Everyone I have served it too this way has found it to be a refreshing and delicious entree.

Hawaiian Stuffed Fowl

2/3 c. hot water
2 T margarine
2 C Stove top dressing, chicken flavor or cornbread stuffing
1 (8 1/4-oz) can crushed pineapple with syrup
1/2 med. green pepper, chopped
1/2 med. red pepper, chopped ( I use 1/2 C of my home canned chopped pepper relish which are canned in a bread and butter pickle juice recipe of mine, also if I use the pepper relish then I also use 2 T of the pickle juice in place of the vinegar)
2 T brown sugar
2 T vinegar (I use either a plain white vinegar or a garlic and red wine vinegar - if using the garlic and red wine vinegar I also add 1 t. minced garlic)
1/4 tsp. ground ginger
1/4 cup chopped walnuts, macadamian nuts or almonds

4 small birds - your choice - quail, pheasant, rock cornish, chicken breasts, turkey (if you increase the recipe)

Heat oven to 400 degrees. Mix hot water, margarine in bowl, stir in stuffing, peppers, nuts, half of the pineapple and syrup. Stuff birds cavities or for breasts - spoon stuffing evenly on chicken and roll tightly, securing with toothpicks. Place in baking pan with any remaining stuffing in the center of the birds in the pan.  Mix remaining syrup, pineapple, sugar, vinegar and ginger (minced garlic if using).  Spoon over birds. Bake 45 minutes or until thoroughly cooked - approx. 30 minutes for stuffed breasts. 

This really is a good recipe - I give it 2 thumbs up, 5 stars and say ENJOY!!!!!

Just Me - Granny D

Two Deer for the Winter

Every year we try to have two deer in the freezer.  One is to feed us, the other to make sure the kids and grandkids and rest of the family have food to eat all winter.  We dress and butcher our own meat and make our own sausage, burgers, and jerky.  
Roasts, steaks, some stew meat, and the rest is turned into one of the three, sausage, burgers or jerky.  Regardless of which, seasoning added to the meat is extremely important.  Which seasoning you choose for what when processing the meat will make all the difference in the world when you cook it.

Eastman Outdoors variety sausage seasoning is one of my favorites to use. 


Just Me - Granny D

Rabbit Pot Pie

Rabbit has to be one of my most favorite gourmet, wild game, meats.  Rabbit stew or pot pie with a big slab or cornbread for dinner has to be one of the best dishes on a cold winter evening!!!  Here is a recipe for a pot pie that will melt in your mouth and make you jump up for more!

Rabbit Pot Pie

1 1/2 Cups sliced fresh mushrooms ( canned sliced mushrooms will be fine if you do not have fresh ones)

1 Cup red and/or green pepper strips ( I cut mine in chunks instead of strips )

1/2 Cup each, chopped celery, onion and carrots

1/3 cup butter

1/2 cup all-purpose flour

1/2 tsp. salt

1/4 tsp. each, pepper and paprika

3 Cups rabbit broth (chicken broth can be used if preferred )

1/2 cup milk or half and half

3 Cups chopped cooked rabbit

1 Tbsp. lemon juice

1/2 tsp minced garlic

1 recipe Sage Biscuits (see below this recipe)

In a large cast iron skillet or oven-going fry pan, cook mushrooms, peppers, celery and onions in 1 Tbsp. butter until tender.  Remove veggies from pan.  Melt remaining butter in fry pan; stir in flour and seasonings.  Add broth and milk; cook and stir until mixture boils and thickens.  Stir in rabbit, cooked veggies, finely chopped carrots, minced garlic and lemon juice.  Keep hot in fry pan or 2 1/2 quart casserole dish.

Prepare biscuits as directed in recipe below; place wedges on top of hot rabbit mixture.  Bake in 350 degree oven for 35 to 45 minutes or until biscuits are done.

Sage Biscuits

2 Cups all-purpose flour

4 tsp. baking powder

1 tsp. salt

1 tsp. rubbed dried sage

1/2 tsp. cumin seed

6 Tbsp. shortening

3/4 cup milk

2 tsp. light corn syrup

1 tsp. water

Combine flour, baking powder, salt, sage and cumin in mixing bowl.  Cut in shortening until crumbly.  Add milk and mix to moisten flour.  Shape into a ball; turn out onto a lightly floured surface.  Roll or pat into an 8-inch circle.  Cut into 6 wedges.  Use as directed above. 

If making for biscuits rather than to use for pot pie:

May be cut with floured 2 1/2 inch round cutter.  Brush tops with mixture of syrup and water; place on an ungreased baking sheet.  Bake in a 450 degree oven for 12 minutes or until brown.  Makes about 1 dozen biscuits.



The biscuits are great for biscuits or for pot pie top - I also have used canned biscuits for the top, plain drop biscuits, etc.,  Other suggestions include:  I have added potatoes to the pot pie, added other veggies according to whatever I have available. 

Enjoy!!!!!

Just Me - Granny D