Posts Tagged: cooking deer

deer kbobs

Scott Leysath

K-Bobs


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One of the dishes that stuck with him is the Adana Kebap. No, that’s not a typo . Most of us are familiar with what we commonly refer to as a kebab, kabob or, if you’re from the South, a K-Bob. It’s usually a few chunks of meat and vegetables threaded onto a metal or […]

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deer sausage

Scott Leysath

Summer Sausage


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The curing process typically involves a curing salt. Cures contain sodium nitrate and sodium nitrite, both of which can be toxic, but don’t freak out. It’s just a word of caution. Cures inhibit bacteria, maintain the color of the meat and make it taste better. The most readily available cure is Morton Tender Quick, but […]

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lesser cuts of deer meat

Scott Leysath

Making the Most of Lesser Cuts


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Philly traditionalists tell me that the real deal has Cheez Whiz, not provolone cheese. I happen to like provolone better than whatever is in the jar of Whiz. Funny, the name seems to fit, but probably not for the reasons Kraft had in mind. By the way, the ingredients listed don’t include cheese. Just saying. […]

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meat on a stick

Scott Leysath

Meat on a Stick


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Not having to use utensils is another upside to stick cookery. You pull the meat off the stick with your fingers, throw the stick back in the fire and wipe your mouth off on your shirt sleeve. Makes perfect sense to me, at least when it comes to camp cooking. Of course, backyard grilling requires […]

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slow cooked venison

Scott Leysath

Cooking Wild Game – Fast or Slow?


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Tough, sinewy cuts like neck roasts, shoulders and shanks are incredible table fare when cooked slowly, at low temperature and with enough liquid added to a covered pan to keep them moist while on the way to tender. Just about any hunk of meat will eventually be fall-off-the-bone tender after it has been slowly simmered. […]

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Scott Leysath

If I Only Knew Then What I Know Now


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Once hunting became an equally important part of my life, it seemed natural to try and make my harvested game taste, well, edible. I spent many years experimenting with ways to cover up the taste of game. Untrimmed deer steaks and waterfowl parts were soaked in powerful marinades for several days, the sole purpose being […]

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