How to cook venison/deer meat with Jack Daniels or any other ideas? - jack daniels miniatures
I cook wild game with a little Jack Daniels whiskey Who knows a good way to do that? Or marinate another good way to get deer meat?
Thursday, January 21, 2010
Jack Daniels Miniatures How To Cook Venison/deer Meat With Jack Daniels Or Any Other Ideas?
Subscribe to:
Post Comments (Atom)
Wholesale pepper for the AU. I would add lots of garlic!
ReplyDeleteEnter the meat into a culinary favorite with some of his lubricant pan (such as olive oil / butter or other).
Would reach place in the oven at 350 until the desired temperature Tour (medium rare taste better in my humble opinion-wise).
While hunting in the oven, put a little chopped garlic and pepper in the pan, then a couple of JD - just enough to cover bottom of pan. As JD boiling, lightly with a lighter. (My favorite). When burned, let simmer for a while to soften up the pepper grains. Use a fork to ensure that meat and juice is left from the combustion of scraping the bottom of the pan and slip into the sauce. Add cream and reduce a little. Salt to taste.
Pour over the venison and serve immediately. Total cooking time is approx. 15 minutes.
Cheers!
Baron von Lipwig
I also had a loin of venison, med rare with dried plum glaze. I think it was a bit of cinnamon and cloves in it too. Recipe for a good winter. Both are simple and easy to impress.
In a skillet cook meat Itailian vinaigrette with onions, bell peppers, but on a sub roll --- STEAK BOMB
ReplyDeleteThere are many possibilities, it depends only on the taste of your trip. Here is a quick link search in Google:
ReplyDeletehttp://www.google.com/search?q=jack+dani ...
Good luck!
Grilled Venison Waist
ReplyDelete2 pounds venison, size (loin), cut into 2-inch --
1 liter apple juice
1 1 / 2 pound thick slices of bacon
2 (12 ounce) bottle barbecue sauce, your choice
1. Place pieces of game in a flat shallow baking and pour enough cider to cover. Cover and refrigerate for 2 hours. Remove and dry. Discard apple wine, game and return to the source. Pour barbecue sauce over the pieces, cover and refrigerate for 2 to 3 hours.
2. Preheat grill to high temperature. Charcoal is best suited for it. Remove meat from refrigerator and let stand for 30 minutes or until they are no longer fresh. Wrap a piece of deer in a slice of bacon and secure with a toothpick.
3. Brush the grill with warm olive oil and game pieces on the grid so that it is very pleasant. The fat rises from the flames to be so careful. Grill, turning occasionally until bacon slightly burned, about 15-20 minutes. Slower is better on this.
Italian dressing, cheap and simple, but very good
ReplyDeleteI may cut the height in meters squared. Each and not wrapped w / bacon and grilled (grilled, of course)
Deer with only cook b / c becomes rough
I always have something sweet and bitter. mixed with a little barbecue sauce, honey, brown sugar, Worcestershire sauce and your choice of alcohol ... in smaller quantities ...
ReplyDelete