The Great Outdoorsman Cookbook by Jimmy Holt

Author:Jimmy Holt
Language: eng
Format: epub
Tags: ebook, book
Publisher: Thomas Nelson
Published: 2010-04-09T00:00:00+00:00

Make a deer-hauling harness from a 3 x 16-inch piece of heavy leather with a slightly larger strip of carpet glued to one side for padding. Punch holes near each end of the leather strip, and pass a 12-foot-long rope through them. Tie the end to your deer’s antlers, place the leather strip across the back of your neck, and pass the ropes under your arms. Lean your weight into the harness, and the padded leather strip will settle across the top of your shoulders.

Venison Pepper Steak

Mary Sims

1 pound deer steak, cut ¼-inch thick

Salt water

2 tablespoons fat

¼ cup chopped onion

1 garlic clove, minced

1 bell pepper, cut in thin strips or rings

1 teaspoon salt

Dash of pepper

1 cube beef bouillon

1 cup hot water

2 tablespoons soy sauce

2 tablespoons cornstarch

¼ cup cold water

1 pound chopped tomatoes (optional)

Soak the deer in salt water for 8 to 12 hours in the refrigerator. Rinse, cut meat in finger-size pieces, and brown in fat. Add the onion, garlic, and bell pepper. Season with the salt and pepper. Dissolve the bouillon cube in the hot water, and add to meat. Cover, and simmer until the meat is tender, 20 to 25 minutes. Combine the soy sauce, cornstarch, and cold water, and stir into the meat mixture. Simmer until the gravy thickens. Remove the garlic. One pound of tomatoes can be added at the same time as the cornstarch mixture. Serve over hot noodles or mashed potatoes and homemade biscuits.

MAKES 4 SERVINGS.

Venison Pepper Steak with Mushrooms

Mrs. Gary Pollitt

1 pound venison steak

¼ cup all-purpose flour

1 teaspoon salt

¼ cup vegetable oil

2 medium green peppers

1 medium onion

2 (3-ounce) cans sliced mushrooms

1 tablespoon soy sauce

1 cup water

Cut the venison steak into 2-inch strips. Toss the strips in a mixture of the flour and salt. Heat the oil in a 10-inch skillet. Fry the steak until brown, and remove from the skillet. Cut the green peppers into 1-inch pieces; cut the onion into -inch pieces. Put the peppers and onions in the skillet, and add the mushrooms, soy sauce, and water. Heat to a boil over medium heat, stirring constantly, and then reduce the heat. Add the venison to the vegetables, and let simmer about 1 hour. For a thicker gravy, add a mixture of cornstarch and water and stir. Serve over cooked rice.

MAKES 4 SERVINGS.

Venison Stroganoff

William & Andrea Bolden

Venison steaks (about 1 pound)

1 onion, chopped

Oil

1 (10-ounce) can condensed golden mushroom soup

1 (4-ounce) can sliced mushrooms

1 (8-ounce) carton sour cream

Cut the steaks into bite-size pieces, and brown with the onion in a skillet with a little oil. When browned, stir in the soup and mushrooms. Simmer until the steaks are tender. Stir in the sour cream, and serve over cooked rice or noodles.

MAKES 2 TO 3 SERVINGS.

Venison Steak Casserole

Mrs. James R. Miller

2 pounds venison steak, cut inch thick

6 tablespoons all-purpose flour

Salt and pepper

1 garlic clove, crushed

teaspoon oregano

Shortening

4 medium potatoes, thinly sliced

2 medium onions, sliced

2 carrots, sliced

3 cups beef bouillon

1 green pepper, cut in rings

Tenderize the steak, and roll in part of the flour seasoned with salt, pepper, garlic, and oregano.

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