"Allan K. Lindsay O'Neal" <uno@who.gov> wrote in message
news:ll2gq09rbbblj9k83lstmoaglu57g23etv@4ax.com...

What's this ***** with a whole freaky town mourning the shootings of

worthless deer killers?

What's that all about?

They asked for it and they got it. What's to mourn?
I only mourn the beautiful creatures that gun savages so brashly kill.

Each one of those animals is worth 100

of you barbaric gun freakoids.

The shooter should be let out and given a medal before they shoot him!

(Chai Vang) the yellow skinned ***** that the government let into

country

to kill good ol americans should be let loose with his family in the

woods for the

town to hunt down and finish off.

"Allan K. Lindsay O'Neal" <uno@who.gov> wrote in message
news:ll2gq09rbbblj9k83lstmoaglu57g23etv@4ax.com...

What's this ***** with a whole freaky town mourning the shootings of
worthless deer killers?
What's that all about?

They asked for it and they got it. What's to mourn?
I only mourn the beautiful creatures that gun savages so brashly kill.
Each one of those animals is worth 100
of you barbaric gun freakoids.

The shooter should be let out and given a medal before they shoot him!

The less of you the better!

Another ***** hole has spoken, values animal live over human life, must be

athiese, PETA, VEGAN, TREE HUGGING fucking flaming ***** hole. Well, then
following your lead I hope your family dies in a horrible car crash

the squirrel in the road. Remember you started it .

HarryS

"Allan K. Lindsay O'Neal" <uno@who.gov> wrote in message
news:ll2gq09rbbblj9k83lstmoaglu57g23etv@4ax.com...

What's this ***** with a whole freaky town mourning the shootings of
worthless deer killers?
What's that all about?

They asked for it and they got it. What's to mourn?
I only mourn the beautiful creatures that gun savages so brashly kill.
Each one of those animals is worth 100
of you barbaric gun freakoids.

The shooter should be let out and given a medal before they shoot him!

The less of you the better!

Come on down to Florida. The motto down here is if it has eyes it dies. We
will be glad to give you a 1 hour head start and promise to dispose of

carcass in an eco friendly manner (shark bait).

"Allan K. Lindsay O'Neal" <uno@who.gov> wrote in message
news:ll2gq09rbbblj9k83lstmoaglu57g23etv@4ax.com...

What's this ***** with a whole freaky town mourning the shootings of
worthless deer killers?
What's that all about?

This works on back straps as well as steaks.

1 cup of Soysauce

1 cup of Pineapple Juice

1 clove of minced or chopped Garlic

1/2 chopped onion

Lowrey's Seasoning to taste

White Pepper to taste

Mix the Soy Sauce and Pineapple Juice thoroughly together, adding the
Lowrey's and White Pepper.

If you have an injector, wrap Steaks or Back Straps in Plastic Wrap and
inject meat with the mixture. The plastic wrap will prevent making a mess
over your wife's clean counters.

Once this is complete, add the garlic and onions into your marinade.

Unwrap the meat out of the plastic, and place into a 1/2" container with a
lid. We have the Tilia Food saver container and love to use it, as it will
force the marinade into the meat much quicker.

Otherwise, use a lidded container. Add the meat and pour the remaining
marinade over top of your venison.

Put the lid on and set in the refrigerator over night for best results.

The next day, fire up the grill. Let it heat up to a high heat.

Once to temperature, throw them Bad Boys on the grill for about 2 minutes
per side, depending on how thick a cut. I prefer a 1-1/2" cut of meat.

DO NOT over cook!!

If you prefer your meat medium rare, cook your venison the same.

Prepare yourself for some awesome Table Fare.

This recipe has made lovers out of folks that really don't prefer wild game!
Just ask my neighbors and Family!

*****************************************************************************

Easy Venison Stroganoff

1-2# of trimmed and cubed Venison

1 whole Onion

1 clove of crushed Garlic

2 cups of fresh Sliced mushrooms..or more if you'd like.

2 TBS of Olive Oil

Salt to taste

White Pepper to taste.

2 Cans of Golden Mushroom Soup

1 cup of sour Cream

Egg Noodles

Heat frying pan

Add your Olive Oil and let it come to heat.

Now, add your Venison, Garlic, Mushrooms and Onions and brown for about 2
minutes

Add your Mushroom soup and sour cream and stir thoroughly while adding salt
and pepper to taste.

Bring to a low boil.

Turn heat to low, and allow to simmer for at least 1/2 hour with a lid on.
Stir every so often.

Boil Noodles and Strain.

Ladle your stroganoff over noodles and good eats!

*****************************************************************************

Dave's Deer Camp Venison Chili

2# ground Venison

4 cans Italian Stewed Tomatos

1 5 oz. can of Tomato paste

1 jar Brook's Spicy Chili beans

1 whole Onion, chopped/diced

4 Jalapino Peppers,sliced and deseeded

2 cups chopped celery

1 TBS crushed Red Peppers

1 TSP salt

White Pepper to taste

Brown your venison in a fairly deep pot.

Add your Chopped Onion, Peppers, Celery and Crushed Peppers. Simmer 'til
onions are transparent. This will only take a few minutes. Stir well.

Add your Italian Stewed Tomatos, Tomato Paste and Brook's Chili Beans.

Add your white pepper to taste.

Turn Heat to a simmer for as long as you like. The longer the better, but
just be sure to stir often

If you feel it to be too spicy, add a TBS or 2 of sugar to your Chili. It
will ease the fire!

It's great over Frito's, or just as is.

Warning........you may Gas your buddies out of deer camp by the end of the
evening!

Venison jerky,

Cut choice parts of any venison into thin strips.

Sprinkle hickory smoke salt (dark brand) on bottom of glass dish then put a
layer of venison in dish.

Sprinkle more salt on top of this layer then keep layering venison and
sprinkle with salt until full.

Cover with saran wrap and refrigerate for 12 hours.

Place strips on cookie sheet, sheet can be covered with foil to help keep
clean, then place in oven set at 200 degrees, keep turning until dried to
your desire.

Very inexpensive and easy.

Good eating.

Oven Venison Roast

RECIPE

5 lb Venison Roast

1 can onion soup

1 lg bottle sliced mushrooms

2 sliced green peppers

2 sliced onions

½ lb bacon

2 Tbsp flour

1 bottle Italian dressing

Marinate roast in Italian dressing overnight in refrigerator.

Before cooking, add 1 Tbsp flour to marinate mixture into a jar and shake.

Place onions and green peppers around roast and cover meat with raw strips
of bacon. Pour soup and mushrooms over roast, and place in oven at 280
degrees for 45 minutes for each pound of meat.

After meat is done, drain drippings into a sauce pan and heat. Add flour
mixture and make thick gravy. Either pour gravy over entire roast or
individual serving.

Serve and enjoy.

****************************************************************************

Simple and easy deer meat cooking

Glen Conley

All those leg muscles with all the tendon, and the neck, go ahead and cut it
up in chunks, wrap and freeze in one pound packs. When you're ready to use
'em, take out 4 one pound packs, use a 6 qt. dutch oven and cook at a
simmering, bubbling boil until the tendons are tender. They will also be
quite palatable at that point. When done take the meat out, you will want to
wind up with 2-3 qts. of broth. Keep an eye on your water level before
taking the meat out.

This broth now contains a some what primitive gelatin, but it's good stuff.
Three different options:

1. Just start adding any vegetables you like and throw some meat back in and
call it soup.

2. Throw some meat back in, and if you can get Reggano Wide Egg Noodles,
throw in a bag of them. That'll yield a bunch of grub that is too much to
eat all at once. Don't sweat it, the Reggano noodles stand up to being
frozen and nuked. That's my idea of a TV dinner, even though I don't have a
TV.

3. Get Jiffy biscuit mix. Measure out 1 cup, to this start stirring in cool
broth until you have a smooth blend. Pour this back into your broth and stir
well. Make up dumplings as per described on the box. The yield will be 8-10
dumplings, with a surplus of gravy, which brings us to a subcategory.

a. You can also freeze the gravy. You have all the left over meat that you
are trying to figure out what to do with. The cooked meat can also be
frozen, and you will find it more tender yet when nuked. You now have the
basic components for Bam Bee Manhattens at a later date.

b. If you get really hooked on the Manhattens, stir in 2 cups of biscuit mix
and skip making the dumplings.

c. Left over meat. Can be used for cold cut sandwiches, or simmer in BBQ
sauce. As a breakfast meat, see:

Proper Frying of Deer Meat

The best way to ruin a perfectly good piece of deer meat is to fry it in the
wrong kind of shortening. Swiftning shortening rates #1, followed by bacon
grease and lard. People are clutching their chests all over the place, but
it's a thing of quality of life in the meantime.

That left over meat you have been worrying about can be tossed into a hot
skillet just long enough to warm up. Darn good with eggs, sunny side up,
yolk running every where.

We can't leave proper frying without discussing proper breading. The world's
best batter mix is made by Fry Krisp, a Michigan based company. Available
through IGA stores, or can be ordered on-line through the Fry Krisp website.
You will want the original All Natural mix. This is truly one versatile mix.
It can be used dry or as a wet dip batter. It is a batter that picks up and
enhances the flavor of any meat or seafood it is used with. Large quantities
can be stored in the freezer......unless you don't have a bug problem where
you're at. I guess there's really nothing wrong with eating bugs, I've read
they can help prevent scurvy.

You can take these boiled pieces of meat, drop them into a wet batter mix,
then drop those into hot shortening in turn. Cook on each side until a
beautiful golden brown, then eat 'em 'till ya get sick from over indulgence,
remember, it's quality of life in the meantime.

If you like the results of all this boiling stuff, any of the meat on the
front legs, including the shoulder blade meat, can be done this way. That
big tough muscle on the thigh can be reduced to a delicacy in this manner.

All the back cuts can be breaded in dry Fry Krisp and then fried. Be sure to
use a 4" fillet knife or a boning knife on the hips to get ALL the meat off,
that's some of the best meat on the deer. Bone out all the meat left in
shreds on the bone, package those separately, roll those around in dry Fry
Krisp and fry.

Now if you want to produce a super mild flavored venison, marinade the cut
in milk, real milk, remember quality of life, for an hour with the milk and
venison being at room temperature before starting the marinade. Dip meat in
egg yolk, and then in a flour and corn meal combination, then fry.

If you are one of those people with a true gourmet palate, and recognize a
good gravy as one of the best foods to be found on the planet, you will be
over joyed to find out that the grease deer meat was fried in makes some of
the best gravy going.

Just add enough flour to the hot grease to thicken, and then start adding
milk until it looks like enough, and then cook to desired consistency.

"Allan K. Lindsay O'Neal" <uno@who.gov> wrote in message
news:ll2gq09rbbblj9k83lstmoaglu57g23etv@4ax.com...

What's this ***** with a whole freaky town mourning the shootings of
worthless deer killers?
What's that all about?

This works on back straps as well as steaks.

1 cup of Soysauce

1 cup of Pineapple Juice

1 clove of minced or chopped Garlic

1/2 chopped onion

Lowrey's Seasoning to taste

White Pepper to taste

Mix the Soy Sauce and Pineapple Juice thoroughly together, adding the
Lowrey's and White Pepper.

If you have an injector, wrap Steaks or Back Straps in Plastic Wrap and
inject meat with the mixture. The plastic wrap will prevent making a mess
over your wife's clean counters.

Once this is complete, add the garlic and onions into your marinade.

Unwrap the meat out of the plastic, and place into a 1/2" container with a
lid. We have the Tilia Food saver container and love to use it, as it will
force the marinade into the meat much quicker.

Otherwise, use a lidded container. Add the meat and pour the remaining
marinade over top of your venison.

Put the lid on and set in the refrigerator over night for best results.

The next day, fire up the grill. Let it heat up to a high heat.

Once to temperature, throw them Bad Boys on the grill for about 2 minutes
per side, depending on how thick a cut. I prefer a 1-1/2" cut of meat.

DO NOT over cook!!

If you prefer your meat medium rare, cook your venison the same.

Prepare yourself for some awesome Table Fare.

This recipe has made lovers out of folks that really don't prefer wild game!
Just ask my neighbors and Family!

*****************************************************************************

Easy Venison Stroganoff

1-2# of trimmed and cubed Venison

1 whole Onion

1 clove of crushed Garlic

2 cups of fresh Sliced mushrooms..or more if you'd like.

2 TBS of Olive Oil

Salt to taste

White Pepper to taste.

2 Cans of Golden Mushroom Soup

1 cup of sour Cream

Egg Noodles

Heat frying pan

Add your Olive Oil and let it come to heat.

Now, add your Venison, Garlic, Mushrooms and Onions and brown for about 2
minutes

Add your Mushroom soup and sour cream and stir thoroughly while adding salt
and pepper to taste.

Bring to a low boil.

Turn heat to low, and allow to simmer for at least 1/2 hour with a lid on.
Stir every so often.

Boil Noodles and Strain.

Ladle your stroganoff over noodles and good eats!

*****************************************************************************

Dave's Deer Camp Venison Chili

2# ground Venison

4 cans Italian Stewed Tomatos

1 5 oz. can of Tomato paste

1 jar Brook's Spicy Chili beans

1 whole Onion, chopped/diced

4 Jalapino Peppers,sliced and deseeded

2 cups chopped celery

1 TBS crushed Red Peppers

1 TSP salt

White Pepper to taste

Brown your venison in a fairly deep pot.

Add your Chopped Onion, Peppers, Celery and Crushed Peppers. Simmer 'til
onions are transparent. This will only take a few minutes. Stir well.

Add your Italian Stewed Tomatos, Tomato Paste and Brook's Chili Beans.

Add your white pepper to taste.

Turn Heat to a simmer for as long as you like. The longer the better, but
just be sure to stir often

If you feel it to be too spicy, add a TBS or 2 of sugar to your Chili. It
will ease the fire!

It's great over Frito's, or just as is.

Warning........you may Gas your buddies out of deer camp by the end of the
evening!

Venison jerky,

Cut choice parts of any venison into thin strips.

Sprinkle hickory smoke salt (dark brand) on bottom of glass dish then put a
layer of venison in dish.

Sprinkle more salt on top of this layer then keep layering venison and
sprinkle with salt until full.

Cover with saran wrap and refrigerate for 12 hours.

Place strips on cookie sheet, sheet can be covered with foil to help keep
clean, then place in oven set at 200 degrees, keep turning until dried to
your desire.

Very inexpensive and easy.

Good eating.

Oven Venison Roast

RECIPE

5 lb Venison Roast

1 can onion soup

1 lg bottle sliced mushrooms

2 sliced green peppers

2 sliced onions

½ lb bacon

2 Tbsp flour

1 bottle Italian dressing

Marinate roast in Italian dressing overnight in refrigerator.

Before cooking, add 1 Tbsp flour to marinate mixture into a jar and shake.

Place onions and green peppers around roast and cover meat with raw strips
of bacon. Pour soup and mushrooms over roast, and place in oven at 280
degrees for 45 minutes for each pound of meat.

After meat is done, drain drippings into a sauce pan and heat. Add flour
mixture and make thick gravy. Either pour gravy over entire roast or
individual serving.

Serve and enjoy.

****************************************************************************

Simple and easy deer meat cooking

Glen Conley

All those leg muscles with all the tendon, and the neck, go ahead and cut it
up in chunks, wrap and freeze in one pound packs. When you're ready to use
'em, take out 4 one pound packs, use a 6 qt. dutch oven and cook at a
simmering, bubbling boil until the tendons are tender. They will also be
quite palatable at that point. When done take the meat out, you will want to
wind up with 2-3 qts. of broth. Keep an eye on your water level before
taking the meat out.

This broth now contains a some what primitive gelatin, but it's good stuff.
Three different options:

1. Just start adding any vegetables you like and throw some meat back in and
call it soup.

2. Throw some meat back in, and if you can get Reggano Wide Egg Noodles,
throw in a bag of them. That'll yield a bunch of grub that is too much to
eat all at once. Don't sweat it, the Reggano noodles stand up to being
frozen and nuked. That's my idea of a TV dinner, even though I don't have a
TV.

3. Get Jiffy biscuit mix. Measure out 1 cup, to this start stirring in cool
broth until you have a smooth blend. Pour this back into your broth and stir
well. Make up dumplings as per described on the box. The yield will be 8-10
dumplings, with a surplus of gravy, which brings us to a subcategory.

a. You can also freeze the gravy. You have all the left over meat that you
are trying to figure out what to do with. The cooked meat can also be
frozen, and you will find it more tender yet when nuked. You now have the
basic components for Bam Bee Manhattens at a later date.

b. If you get really hooked on the Manhattens, stir in 2 cups of biscuit mix
and skip making the dumplings.

c. Left over meat. Can be used for cold cut sandwiches, or simmer in BBQ
sauce. As a breakfast meat, see:

Proper Frying of Deer Meat

The best way to ruin a perfectly good piece of deer meat is to fry it in the
wrong kind of shortening. Swiftning shortening rates #1, followed by bacon
grease and lard. People are clutching their chests all over the place, but
it's a thing of quality of life in the meantime.

That left over meat you have been worrying about can be tossed into a hot
skillet just long enough to warm up. Darn good with eggs, sunny side up,
yolk running every where.

We can't leave proper frying without discussing proper breading. The world's
best batter mix is made by Fry Krisp, a Michigan based company. Available
through IGA stores, or can be ordered on-line through the Fry Krisp website.
You will want the original All Natural mix. This is truly one versatile mix.
It can be used dry or as a wet dip batter. It is a batter that picks up and
enhances the flavor of any meat or seafood it is used with. Large quantities
can be stored in the freezer......unless you don't have a bug problem where
you're at. I guess there's really nothing wrong with eating bugs, I've read
they can help prevent scurvy.

You can take these boiled pieces of meat, drop them into a wet batter mix,
then drop those into hot shortening in turn. Cook on each side until a
beautiful golden brown, then eat 'em 'till ya get sick from over indulgence,
remember, it's quality of life in the meantime.

If you like the results of all this boiling stuff, any of the meat on the
front legs, including the shoulder blade meat, can be done this way. That
big tough muscle on the thigh can be reduced to a delicacy in this manner.

All the back cuts can be breaded in dry Fry Krisp and then fried. Be sure to
use a 4" fillet knife or a boning knife on the hips to get ALL the meat off,
that's some of the best meat on the deer. Bone out all the meat left in
shreds on the bone, package those separately, roll those around in dry Fry
Krisp and fry.

Now if you want to produce a super mild flavored venison, marinade the cut
in milk, real milk, remember quality of life, for an hour with the milk and
venison being at room temperature before starting the marinade. Dip meat in
egg yolk, and then in a flour and corn meal combination, then fry.

If you are one of those people with a true gourmet palate, and recognize a
good gravy as one of the best foods to be found on the planet, you will be
over joyed to find out that the grease deer meat was fried in makes some of
the best gravy going.

Just add enough flour to the hot grease to thicken, and then start adding
milk until it looks like enough, and then cook to desired consistency.

"Allan K. Lindsay O'Neal" <uno@who.gov> wrote in message
news:ll2gq09rbbblj9k83lstmoaglu57g23etv@4ax.com...

What's this ***** with a whole freaky town mourning the shootings of
worthless deer killers?
What's that all about?

This works on back straps as well as steaks.

1 cup of Soysauce

1 cup of Pineapple Juice

1 clove of minced or chopped Garlic

1/2 chopped onion

Lowrey's Seasoning to taste

White Pepper to taste

Mix the Soy Sauce and Pineapple Juice thoroughly together, adding the
Lowrey's and White Pepper.

If you have an injector, wrap Steaks or Back Straps in Plastic Wrap and
inject meat with the mixture. The plastic wrap will prevent making a mess
over your wife's clean counters.

Once this is complete, add the garlic and onions into your marinade.

Unwrap the meat out of the plastic, and place into a 1/2" container with a
lid. We have the Tilia Food saver container and love to use it, as it will
force the marinade into the meat much quicker.

Otherwise, use a lidded container. Add the meat and pour the remaining
marinade over top of your venison.

Put the lid on and set in the refrigerator over night for best results.

The next day, fire up the grill. Let it heat up to a high heat.

Once to temperature, throw them Bad Boys on the grill for about 2 minutes
per side, depending on how thick a cut. I prefer a 1-1/2" cut of meat.

DO NOT over cook!!

If you prefer your meat medium rare, cook your venison the same.

Prepare yourself for some awesome Table Fare.

This recipe has made lovers out of folks that really don't prefer wild game!
Just ask my neighbors and Family!

*****************************************************************************

Easy Venison Stroganoff

1-2# of trimmed and cubed Venison

1 whole Onion

1 clove of crushed Garlic

2 cups of fresh Sliced mushrooms..or more if you'd like.

2 TBS of Olive Oil

Salt to taste

White Pepper to taste.

2 Cans of Golden Mushroom Soup

1 cup of sour Cream

Egg Noodles

Heat frying pan

Add your Olive Oil and let it come to heat.

Now, add your Venison, Garlic, Mushrooms and Onions and brown for about 2
minutes

Add your Mushroom soup and sour cream and stir thoroughly while adding salt
and pepper to taste.

Bring to a low boil.

Turn heat to low, and allow to simmer for at least 1/2 hour with a lid on.
Stir every so often.

Boil Noodles and Strain.

Ladle your stroganoff over noodles and good eats!

*****************************************************************************

Dave's Deer Camp Venison Chili

2# ground Venison

4 cans Italian Stewed Tomatos

1 5 oz. can of Tomato paste

1 jar Brook's Spicy Chili beans

1 whole Onion, chopped/diced

4 Jalapino Peppers,sliced and deseeded

2 cups chopped celery

1 TBS crushed Red Peppers

1 TSP salt

White Pepper to taste

Brown your venison in a fairly deep pot.

Add your Chopped Onion, Peppers, Celery and Crushed Peppers. Simmer 'til
onions are transparent. This will only take a few minutes. Stir well.

Add your Italian Stewed Tomatos, Tomato Paste and Brook's Chili Beans.

Add your white pepper to taste.

Turn Heat to a simmer for as long as you like. The longer the better, but
just be sure to stir often

If you feel it to be too spicy, add a TBS or 2 of sugar to your Chili. It
will ease the fire!

It's great over Frito's, or just as is.

Warning........you may Gas your buddies out of deer camp by the end of the
evening!

Venison jerky,

Cut choice parts of any venison into thin strips.

Sprinkle hickory smoke salt (dark brand) on bottom of glass dish then put a
layer of venison in dish.

Sprinkle more salt on top of this layer then keep layering venison and
sprinkle with salt until full.

Cover with saran wrap and refrigerate for 12 hours.

Place strips on cookie sheet, sheet can be covered with foil to help keep
clean, then place in oven set at 200 degrees, keep turning until dried to
your desire.

Very inexpensive and easy.

Good eating.

Oven Venison Roast

RECIPE

5 lb Venison Roast

1 can onion soup

1 lg bottle sliced mushrooms

2 sliced green peppers

2 sliced onions

½ lb bacon

2 Tbsp flour

1 bottle Italian dressing

Marinate roast in Italian dressing overnight in refrigerator.

Before cooking, add 1 Tbsp flour to marinate mixture into a jar and shake.

Place onions and green peppers around roast and cover meat with raw strips
of bacon. Pour soup and mushrooms over roast, and place in oven at 280
degrees for 45 minutes for each pound of meat.

After meat is done, drain drippings into a sauce pan and heat. Add flour
mixture and make thick gravy. Either pour gravy over entire roast or
individual serving.

Serve and enjoy.

****************************************************************************

Simple and easy deer meat cooking

Glen Conley

All those leg muscles with all the tendon, and the neck, go ahead and cut it
up in chunks, wrap and freeze in one pound packs. When you're ready to use
'em, take out 4 one pound packs, use a 6 qt. dutch oven and cook at a
simmering, bubbling boil until the tendons are tender. They will also be
quite palatable at that point. When done take the meat out, you will want to
wind up with 2-3 qts. of broth. Keep an eye on your water level before
taking the meat out.

This broth now contains a some what primitive gelatin, but it's good stuff.
Three different options:

1. Just start adding any vegetables you like and throw some meat back in and
call it soup.

2. Throw some meat back in, and if you can get Reggano Wide Egg Noodles,
throw in a bag of them. That'll yield a bunch of grub that is too much to
eat all at once. Don't sweat it, the Reggano noodles stand up to being
frozen and nuked. That's my idea of a TV dinner, even though I don't have a
TV.

3. Get Jiffy biscuit mix. Measure out 1 cup, to this start stirring in cool
broth until you have a smooth blend. Pour this back into your broth and stir
well. Make up dumplings as per described on the box. The yield will be 8-10
dumplings, with a surplus of gravy, which brings us to a subcategory.

a. You can also freeze the gravy. You have all the left over meat that you
are trying to figure out what to do with. The cooked meat can also be
frozen, and you will find it more tender yet when nuked. You now have the
basic components for Bam Bee Manhattens at a later date.

b. If you get really hooked on the Manhattens, stir in 2 cups of biscuit mix
and skip making the dumplings.

c. Left over meat. Can be used for cold cut sandwiches, or simmer in BBQ
sauce. As a breakfast meat, see:

Proper Frying of Deer Meat

The best way to ruin a perfectly good piece of deer meat is to fry it in the
wrong kind of shortening. Swiftning shortening rates #1, followed by bacon
grease and lard. People are clutching their chests all over the place, but
it's a thing of quality of life in the meantime.

That left over meat you have been worrying about can be tossed into a hot
skillet just long enough to warm up. Darn good with eggs, sunny side up,
yolk running every where.

We can't leave proper frying without discussing proper breading. The world's
best batter mix is made by Fry Krisp, a Michigan based company. Available
through IGA stores, or can be ordered on-line through the Fry Krisp website.
You will want the original All Natural mix. This is truly one versatile mix.
It can be used dry or as a wet dip batter. It is a batter that picks up and
enhances the flavor of any meat or seafood it is used with. Large quantities
can be stored in the freezer......unless you don't have a bug problem where
you're at. I guess there's really nothing wrong with eating bugs, I've read
they can help prevent scurvy.

You can take these boiled pieces of meat, drop them into a wet batter mix,
then drop those into hot shortening in turn. Cook on each side until a
beautiful golden brown, then eat 'em 'till ya get sick from over indulgence,
remember, it's quality of life in the meantime.

If you like the results of all this boiling stuff, any of the meat on the
front legs, including the shoulder blade meat, can be done this way. That
big tough muscle on the thigh can be reduced to a delicacy in this manner.

All the back cuts can be breaded in dry Fry Krisp and then fried. Be sure to
use a 4" fillet knife or a boning knife on the hips to get ALL the meat off,
that's some of the best meat on the deer. Bone out all the meat left in
shreds on the bone, package those separately, roll those around in dry Fry
Krisp and fry.

Now if you want to produce a super mild flavored venison, marinade the cut
in milk, real milk, remember quality of life, for an hour with the milk and
venison being at room temperature before starting the marinade. Dip meat in
egg yolk, and then in a flour and corn meal combination, then fry.

If you are one of those people with a true gourmet palate, and recognize a
good gravy as one of the best foods to be found on the planet, you will be
over joyed to find out that the grease deer meat was fried in makes some of
the best gravy going.

Just add enough flour to the hot grease to thicken, and then start adding
milk until it looks like enough, and then cook to desired consistency.

"Allan K. Lindsay O'Neal" <uno@who.gov> wrote in message
news:ll2gq09rbbblj9k83lstmoaglu57g23etv@4ax.com...

What's this ***** with a whole freaky town mourning the shootings of
worthless deer killers?
What's that all about?

This works on back straps as well as steaks.

1 cup of Soysauce

1 cup of Pineapple Juice

1 clove of minced or chopped Garlic

1/2 chopped onion

Lowrey's Seasoning to taste

White Pepper to taste

Mix the Soy Sauce and Pineapple Juice thoroughly together, adding the
Lowrey's and White Pepper.

If you have an injector, wrap Steaks or Back Straps in Plastic Wrap and
inject meat with the mixture. The plastic wrap will prevent making a mess
over your wife's clean counters.

Once this is complete, add the garlic and onions into your marinade.

Unwrap the meat out of the plastic, and place into a 1/2" container with a
lid. We have the Tilia Food saver container and love to use it, as it will
force the marinade into the meat much quicker.

Otherwise, use a lidded container. Add the meat and pour the remaining
marinade over top of your venison.

Put the lid on and set in the refrigerator over night for best results.

The next day, fire up the grill. Let it heat up to a high heat.

Once to temperature, throw them Bad Boys on the grill for about 2 minutes
per side, depending on how thick a cut. I prefer a 1-1/2" cut of meat.

DO NOT over cook!!

If you prefer your meat medium rare, cook your venison the same.

Prepare yourself for some awesome Table Fare.

This recipe has made lovers out of folks that really don't prefer wild game!
Just ask my neighbors and Family!

*****************************************************************************

Easy Venison Stroganoff

1-2# of trimmed and cubed Venison

1 whole Onion

1 clove of crushed Garlic

2 cups of fresh Sliced mushrooms..or more if you'd like.

2 TBS of Olive Oil

Salt to taste

White Pepper to taste.

2 Cans of Golden Mushroom Soup

1 cup of sour Cream

Egg Noodles

Heat frying pan

Add your Olive Oil and let it come to heat.

Now, add your Venison, Garlic, Mushrooms and Onions and brown for about 2
minutes

Add your Mushroom soup and sour cream and stir thoroughly while adding salt
and pepper to taste.

Bring to a low boil.

Turn heat to low, and allow to simmer for at least 1/2 hour with a lid on.
Stir every so often.

Boil Noodles and Strain.

Ladle your stroganoff over noodles and good eats!

*****************************************************************************

Dave's Deer Camp Venison Chili

2# ground Venison

4 cans Italian Stewed Tomatos

1 5 oz. can of Tomato paste

1 jar Brook's Spicy Chili beans

1 whole Onion, chopped/diced

4 Jalapino Peppers,sliced and deseeded

2 cups chopped celery

1 TBS crushed Red Peppers

1 TSP salt

White Pepper to taste

Brown your venison in a fairly deep pot.

Add your Chopped Onion, Peppers, Celery and Crushed Peppers. Simmer 'til
onions are transparent. This will only take a few minutes. Stir well.

Add your Italian Stewed Tomatos, Tomato Paste and Brook's Chili Beans.

Add your white pepper to taste.

Turn Heat to a simmer for as long as you like. The longer the better, but
just be sure to stir often

If you feel it to be too spicy, add a TBS or 2 of sugar to your Chili. It
will ease the fire!

It's great over Frito's, or just as is.

Warning........you may Gas your buddies out of deer camp by the end of the
evening!

Venison jerky,

Cut choice parts of any venison into thin strips.

Sprinkle hickory smoke salt (dark brand) on bottom of glass dish then put a
layer of venison in dish.

Sprinkle more salt on top of this layer then keep layering venison and
sprinkle with salt until full.

Cover with saran wrap and refrigerate for 12 hours.

Place strips on cookie sheet, sheet can be covered with foil to help keep
clean, then place in oven set at 200 degrees, keep turning until dried to
your desire.

Very inexpensive and easy.

Good eating.

Oven Venison Roast

RECIPE

5 lb Venison Roast

1 can onion soup

1 lg bottle sliced mushrooms

2 sliced green peppers

2 sliced onions

½ lb bacon

2 Tbsp flour

1 bottle Italian dressing

Marinate roast in Italian dressing overnight in refrigerator.

Before cooking, add 1 Tbsp flour to marinate mixture into a jar and shake.

Place onions and green peppers around roast and cover meat with raw strips
of bacon. Pour soup and mushrooms over roast, and place in oven at 280
degrees for 45 minutes for each pound of meat.

After meat is done, drain drippings into a sauce pan and heat. Add flour
mixture and make thick gravy. Either pour gravy over entire roast or
individual serving.

Serve and enjoy.

****************************************************************************

Simple and easy deer meat cooking

Glen Conley

All those leg muscles with all the tendon, and the neck, go ahead and cut it
up in chunks, wrap and freeze in one pound packs. When you're ready to use
'em, take out 4 one pound packs, use a 6 qt. dutch oven and cook at a
simmering, bubbling boil until the tendons are tender. They will also be
quite palatable at that point. When done take the meat out, you will want to
wind up with 2-3 qts. of broth. Keep an eye on your water level before
taking the meat out.

This broth now contains a some what primitive gelatin, but it's good stuff.
Three different options:

1. Just start adding any vegetables you like and throw some meat back in and
call it soup.

2. Throw some meat back in, and if you can get Reggano Wide Egg Noodles,
throw in a bag of them. That'll yield a bunch of grub that is too much to
eat all at once. Don't sweat it, the Reggano noodles stand up to being
frozen and nuked. That's my idea of a TV dinner, even though I don't have a
TV.

3. Get Jiffy biscuit mix. Measure out 1 cup, to this start stirring in cool
broth until you have a smooth blend. Pour this back into your broth and stir
well. Make up dumplings as per described on the box. The yield will be 8-10
dumplings, with a surplus of gravy, which brings us to a subcategory.

a. You can also freeze the gravy. You have all the left over meat that you
are trying to figure out what to do with. The cooked meat can also be
frozen, and you will find it more tender yet when nuked. You now have the
basic components for Bam Bee Manhattens at a later date.

b. If you get really hooked on the Manhattens, stir in 2 cups of biscuit mix
and skip making the dumplings.

c. Left over meat. Can be used for cold cut sandwiches, or simmer in BBQ
sauce. As a breakfast meat, see:

Proper Frying of Deer Meat

The best way to ruin a perfectly good piece of deer meat is to fry it in the
wrong kind of shortening. Swiftning shortening rates #1, followed by bacon
grease and lard. People are clutching their chests all over the place, but
it's a thing of quality of life in the meantime.

That left over meat you have been worrying about can be tossed into a hot
skillet just long enough to warm up. Darn good with eggs, sunny side up,
yolk running every where.

We can't leave proper frying without discussing proper breading. The world's
best batter mix is made by Fry Krisp, a Michigan based company. Available
through IGA stores, or can be ordered on-line through the Fry Krisp website.
You will want the original All Natural mix. This is truly one versatile mix.
It can be used dry or as a wet dip batter. It is a batter that picks up and
enhances the flavor of any meat or seafood it is used with. Large quantities
can be stored in the freezer......unless you don't have a bug problem where
you're at. I guess there's really nothing wrong with eating bugs, I've read
they can help prevent scurvy.

You can take these boiled pieces of meat, drop them into a wet batter mix,
then drop those into hot shortening in turn. Cook on each side until a
beautiful golden brown, then eat 'em 'till ya get sick from over indulgence,
remember, it's quality of life in the meantime.

If you like the results of all this boiling stuff, any of the meat on the
front legs, including the shoulder blade meat, can be done this way. That
big tough muscle on the thigh can be reduced to a delicacy in this manner.

All the back cuts can be breaded in dry Fry Krisp and then fried. Be sure to
use a 4" fillet knife or a boning knife on the hips to get ALL the meat off,
that's some of the best meat on the deer. Bone out all the meat left in
shreds on the bone, package those separately, roll those around in dry Fry
Krisp and fry.

Now if you want to produce a super mild flavored venison, marinade the cut
in milk, real milk, remember quality of life, for an hour with the milk and
venison being at room temperature before starting the marinade. Dip meat in
egg yolk, and then in a flour and corn meal combination, then fry.

If you are one of those people with a true gourmet palate, and recognize a
good gravy as one of the best foods to be found on the planet, you will be
over joyed to find out that the grease deer meat was fried in makes some of
the best gravy going.

Just add enough flour to the hot grease to thicken, and then start adding
milk until it looks like enough, and then cook to desired consistency.

"Allan K. Lindsay O'Neal" <uno@who.gov> wrote in message
news:ll2gq09rbbblj9k83lstmoaglu57g23etv@4ax.com...

What's this ***** with a whole freaky town mourning the shootings of
worthless deer killers?
What's that all about?

This works on back straps as well as steaks.

1 cup of Soysauce

1 cup of Pineapple Juice

1 clove of minced or chopped Garlic

1/2 chopped onion

Lowrey's Seasoning to taste

White Pepper to taste

Mix the Soy Sauce and Pineapple Juice thoroughly together, adding the
Lowrey's and White Pepper.

If you have an injector, wrap Steaks or Back Straps in Plastic Wrap and
inject meat with the mixture. The plastic wrap will prevent making a mess
over your wife's clean counters.

Once this is complete, add the garlic and onions into your marinade.

Unwrap the meat out of the plastic, and place into a 1/2" container with a
lid. We have the Tilia Food saver container and love to use it, as it will
force the marinade into the meat much quicker.

Otherwise, use a lidded container. Add the meat and pour the remaining
marinade over top of your venison.

Put the lid on and set in the refrigerator over night for best results.

The next day, fire up the grill. Let it heat up to a high heat.

Once to temperature, throw them Bad Boys on the grill for about 2 minutes
per side, depending on how thick a cut. I prefer a 1-1/2" cut of meat.

DO NOT over cook!!

If you prefer your meat medium rare, cook your venison the same.

Prepare yourself for some awesome Table Fare.

This recipe has made lovers out of folks that really don't prefer wild game!
Just ask my neighbors and Family!

*****************************************************************************

Easy Venison Stroganoff

1-2# of trimmed and cubed Venison

1 whole Onion

1 clove of crushed Garlic

2 cups of fresh Sliced mushrooms..or more if you'd like.

2 TBS of Olive Oil

Salt to taste

White Pepper to taste.

2 Cans of Golden Mushroom Soup

1 cup of sour Cream

Egg Noodles

Heat frying pan

Add your Olive Oil and let it come to heat.

Now, add your Venison, Garlic, Mushrooms and Onions and brown for about 2
minutes

Add your Mushroom soup and sour cream and stir thoroughly while adding salt
and pepper to taste.

Bring to a low boil.

Turn heat to low, and allow to simmer for at least 1/2 hour with a lid on.
Stir every so often.

Boil Noodles and Strain.

Ladle your stroganoff over noodles and good eats!

*****************************************************************************

Dave's Deer Camp Venison Chili

2# ground Venison

4 cans Italian Stewed Tomatos

1 5 oz. can of Tomato paste

1 jar Brook's Spicy Chili beans

1 whole Onion, chopped/diced

4 Jalapino Peppers,sliced and deseeded

2 cups chopped celery

1 TBS crushed Red Peppers

1 TSP salt

White Pepper to taste

Brown your venison in a fairly deep pot.

Add your Chopped Onion, Peppers, Celery and Crushed Peppers. Simmer 'til
onions are transparent. This will only take a few minutes. Stir well.

Add your Italian Stewed Tomatos, Tomato Paste and Brook's Chili Beans.

Add your white pepper to taste.

Turn Heat to a simmer for as long as you like. The longer the better, but
just be sure to stir often

If you feel it to be too spicy, add a TBS or 2 of sugar to your Chili. It
will ease the fire!

It's great over Frito's, or just as is.

Warning........you may Gas your buddies out of deer camp by the end of the
evening!

Venison jerky,

Cut choice parts of any venison into thin strips.

Sprinkle hickory smoke salt (dark brand) on bottom of glass dish then put a
layer of venison in dish.

Sprinkle more salt on top of this layer then keep layering venison and
sprinkle with salt until full.

Cover with saran wrap and refrigerate for 12 hours.

Place strips on cookie sheet, sheet can be covered with foil to help keep
clean, then place in oven set at 200 degrees, keep turning until dried to
your desire.

Very inexpensive and easy.

Good eating.

Oven Venison Roast

RECIPE

5 lb Venison Roast

1 can onion soup

1 lg bottle sliced mushrooms

2 sliced green peppers

2 sliced onions

½ lb bacon

2 Tbsp flour

1 bottle Italian dressing

Marinate roast in Italian dressing overnight in refrigerator.

Before cooking, add 1 Tbsp flour to marinate mixture into a jar and shake.

Place onions and green peppers around roast and cover meat with raw strips
of bacon. Pour soup and mushrooms over roast, and place in oven at 280
degrees for 45 minutes for each pound of meat.

After meat is done, drain drippings into a sauce pan and heat. Add flour
mixture and make thick gravy. Either pour gravy over entire roast or
individual serving.

Serve and enjoy.

****************************************************************************

Simple and easy deer meat cooking

Glen Conley

All those leg muscles with all the tendon, and the neck, go ahead and cut it
up in chunks, wrap and freeze in one pound packs. When you're ready to use
'em, take out 4 one pound packs, use a 6 qt. dutch oven and cook at a
simmering, bubbling boil until the tendons are tender. They will also be
quite palatable at that point. When done take the meat out, you will want to
wind up with 2-3 qts. of broth. Keep an eye on your water level before
taking the meat out.

This broth now contains a some what primitive gelatin, but it's good stuff.
Three different options:

1. Just start adding any vegetables you like and throw some meat back in and
call it soup.

2. Throw some meat back in, and if you can get Reggano Wide Egg Noodles,
throw in a bag of them. That'll yield a bunch of grub that is too much to
eat all at once. Don't sweat it, the Reggano noodles stand up to being
frozen and nuked. That's my idea of a TV dinner, even though I don't have a
TV.

3. Get Jiffy biscuit mix. Measure out 1 cup, to this start stirring in cool
broth until you have a smooth blend. Pour this back into your broth and stir
well. Make up dumplings as per described on the box. The yield will be 8-10
dumplings, with a surplus of gravy, which brings us to a subcategory.

a. You can also freeze the gravy. You have all the left over meat that you
are trying to figure out what to do with. The cooked meat can also be
frozen, and you will find it more tender yet when nuked. You now have the
basic components for Bam Bee Manhattens at a later date.

b. If you get really hooked on the Manhattens, stir in 2 cups of biscuit mix
and skip making the dumplings.

c. Left over meat. Can be used for cold cut sandwiches, or simmer in BBQ
sauce. As a breakfast meat, see:

Proper Frying of Deer Meat

The best way to ruin a perfectly good piece of deer meat is to fry it in the
wrong kind of shortening. Swiftning shortening rates #1, followed by bacon
grease and lard. People are clutching their chests all over the place, but
it's a thing of quality of life in the meantime.

That left over meat you have been worrying about can be tossed into a hot
skillet just long enough to warm up. Darn good with eggs, sunny side up,
yolk running every where.

We can't leave proper frying without discussing proper breading. The world's
best batter mix is made by Fry Krisp, a Michigan based company. Available
through IGA stores, or can be ordered on-line through the Fry Krisp website.
You will want the original All Natural mix. This is truly one versatile mix.
It can be used dry or as a wet dip batter. It is a batter that picks up and
enhances the flavor of any meat or seafood it is used with. Large quantities
can be stored in the freezer......unless you don't have a bug problem where
you're at. I guess there's really nothing wrong with eating bugs, I've read
they can help prevent scurvy.

You can take these boiled pieces of meat, drop them into a wet batter mix,
then drop those into hot shortening in turn. Cook on each side until a
beautiful golden brown, then eat 'em 'till ya get sick from over indulgence,
remember, it's quality of life in the meantime.

If you like the results of all this boiling stuff, any of the meat on the
front legs, including the shoulder blade meat, can be done this way. That
big tough muscle on the thigh can be reduced to a delicacy in this manner.

All the back cuts can be breaded in dry Fry Krisp and then fried. Be sure to
use a 4" fillet knife or a boning knife on the hips to get ALL the meat off,
that's some of the best meat on the deer. Bone out all the meat left in
shreds on the bone, package those separately, roll those around in dry Fry
Krisp and fry.

Now if you want to produce a super mild flavored venison, marinade the cut
in milk, real milk, remember quality of life, for an hour with the milk and
venison being at room temperature before starting the marinade. Dip meat in
egg yolk, and then in a flour and corn meal combination, then fry.

If you are one of those people with a true gourmet palate, and recognize a
good gravy as one of the best foods to be found on the planet, you will be
over joyed to find out that the grease deer meat was fried in makes some of
the best gravy going.

Just add enough flour to the hot grease to thicken, and then start adding
milk until it looks like enough, and then cook to desired consistency.

"Allan K. Lindsay O'Neal" <uno@who.gov> wrote in message
news:ll2gq09rbbblj9k83lstmoaglu57g23etv@4ax.com...

What's this ***** with a whole freaky town mourning the shootings of
worthless deer killers?
What's that all about?

This works on back straps as well as steaks.

1 cup of Soysauce

1 cup of Pineapple Juice

1 clove of minced or chopped Garlic

1/2 chopped onion

Lowrey's Seasoning to taste

White Pepper to taste

Mix the Soy Sauce and Pineapple Juice thoroughly together, adding the
Lowrey's and White Pepper.

If you have an injector, wrap Steaks or Back Straps in Plastic Wrap and
inject meat with the mixture. The plastic wrap will prevent making a mess
over your wife's clean counters.

Once this is complete, add the garlic and onions into your marinade.

Unwrap the meat out of the plastic, and place into a 1/2" container with a
lid. We have the Tilia Food saver container and love to use it, as it will
force the marinade into the meat much quicker.

Otherwise, use a lidded container. Add the meat and pour the remaining
marinade over top of your venison.

Put the lid on and set in the refrigerator over night for best results.

The next day, fire up the grill. Let it heat up to a high heat.

Once to temperature, throw them Bad Boys on the grill for about 2 minutes
per side, depending on how thick a cut. I prefer a 1-1/2" cut of meat.

DO NOT over cook!!

If you prefer your meat medium rare, cook your venison the same.

Prepare yourself for some awesome Table Fare.

This recipe has made lovers out of folks that really don't prefer wild game!
Just ask my neighbors and Family!

*****************************************************************************

Easy Venison Stroganoff

1-2# of trimmed and cubed Venison

1 whole Onion

1 clove of crushed Garlic

2 cups of fresh Sliced mushrooms..or more if you'd like.

2 TBS of Olive Oil

Salt to taste

White Pepper to taste.

2 Cans of Golden Mushroom Soup

1 cup of sour Cream

Egg Noodles

Heat frying pan

Add your Olive Oil and let it come to heat.

Now, add your Venison, Garlic, Mushrooms and Onions and brown for about 2
minutes

Add your Mushroom soup and sour cream and stir thoroughly while adding salt
and pepper to taste.

Bring to a low boil.

Turn heat to low, and allow to simmer for at least 1/2 hour with a lid on.
Stir every so often.

Boil Noodles and Strain.

Ladle your stroganoff over noodles and good eats!

*****************************************************************************

Dave's Deer Camp Venison Chili

2# ground Venison

4 cans Italian Stewed Tomatos

1 5 oz. can of Tomato paste

1 jar Brook's Spicy Chili beans

1 whole Onion, chopped/diced

4 Jalapino Peppers,sliced and deseeded

2 cups chopped celery

1 TBS crushed Red Peppers

1 TSP salt

White Pepper to taste

Brown your venison in a fairly deep pot.

Add your Chopped Onion, Peppers, Celery and Crushed Peppers. Simmer 'til
onions are transparent. This will only take a few minutes. Stir well.

Add your Italian Stewed Tomatos, Tomato Paste and Brook's Chili Beans.

Add your white pepper to taste.

Turn Heat to a simmer for as long as you like. The longer the better, but
just be sure to stir often

If you feel it to be too spicy, add a TBS or 2 of sugar to your Chili. It
will ease the fire!

It's great over Frito's, or just as is.

Warning........you may Gas your buddies out of deer camp by the end of the
evening!

Venison jerky,

Cut choice parts of any venison into thin strips.

Sprinkle hickory smoke salt (dark brand) on bottom of glass dish then put a
layer of venison in dish.

Sprinkle more salt on top of this layer then keep layering venison and
sprinkle with salt until full.

Cover with saran wrap and refrigerate for 12 hours.

Place strips on cookie sheet, sheet can be covered with foil to help keep
clean, then place in oven set at 200 degrees, keep turning until dried to
your desire.

Very inexpensive and easy.

Good eating.

Oven Venison Roast

RECIPE

5 lb Venison Roast

1 can onion soup

1 lg bottle sliced mushrooms

2 sliced green peppers

2 sliced onions

½ lb bacon

2 Tbsp flour

1 bottle Italian dressing

Marinate roast in Italian dressing overnight in refrigerator.

Before cooking, add 1 Tbsp flour to marinate mixture into a jar and shake.

Place onions and green peppers around roast and cover meat with raw strips
of bacon. Pour soup and mushrooms over roast, and place in oven at 280
degrees for 45 minutes for each pound of meat.

After meat is done, drain drippings into a sauce pan and heat. Add flour
mixture and make thick gravy. Either pour gravy over entire roast or
individual serving.

Serve and enjoy.

****************************************************************************

Simple and easy deer meat cooking

Glen Conley

All those leg muscles with all the tendon, and the neck, go ahead and cut it
up in chunks, wrap and freeze in one pound packs. When you're ready to use
'em, take out 4 one pound packs, use a 6 qt. dutch oven and cook at a
simmering, bubbling boil until the tendons are tender. They will also be
quite palatable at that point. When done take the meat out, you will want to
wind up with 2-3 qts. of broth. Keep an eye on your water level before
taking the meat out.

This broth now contains a some what primitive gelatin, but it's good stuff.
Three different options:

1. Just start adding any vegetables you like and throw some meat back in and
call it soup.

2. Throw some meat back in, and if you can get Reggano Wide Egg Noodles,
throw in a bag of them. That'll yield a bunch of grub that is too much to
eat all at once. Don't sweat it, the Reggano noodles stand up to being
frozen and nuked. That's my idea of a TV dinner, even though I don't have a
TV.

3. Get Jiffy biscuit mix. Measure out 1 cup, to this start stirring in cool
broth until you have a smooth blend. Pour this back into your broth and stir
well. Make up dumplings as per described on the box. The yield will be 8-10
dumplings, with a surplus of gravy, which brings us to a subcategory.

a. You can also freeze the gravy. You have all the left over meat that you
are trying to figure out what to do with. The cooked meat can also be
frozen, and you will find it more tender yet when nuked. You now have the
basic components for Bam Bee Manhattens at a later date.

b. If you get really hooked on the Manhattens, stir in 2 cups of biscuit mix
and skip making the dumplings.

c. Left over meat. Can be used for cold cut sandwiches, or simmer in BBQ
sauce. As a breakfast meat, see:

Proper Frying of Deer Meat

The best way to ruin a perfectly good piece of deer meat is to fry it in the
wrong kind of shortening. Swiftning shortening rates #1, followed by bacon
grease and lard. People are clutching their chests all over the place, but
it's a thing of quality of life in the meantime.

That left over meat you have been worrying about can be tossed into a hot
skillet just long enough to warm up. Darn good with eggs, sunny side up,
yolk running every where.

We can't leave proper frying without discussing proper breading. The world's
best batter mix is made by Fry Krisp, a Michigan based company. Available
through IGA stores, or can be ordered on-line through the Fry Krisp website.
You will want the original All Natural mix. This is truly one versatile mix.
It can be used dry or as a wet dip batter. It is a batter that picks up and
enhances the flavor of any meat or seafood it is used with. Large quantities
can be stored in the freezer......unless you don't have a bug problem where
you're at. I guess there's really nothing wrong with eating bugs, I've read
they can help prevent scurvy.

You can take these boiled pieces of meat, drop them into a wet batter mix,
then drop those into hot shortening in turn. Cook on each side until a
beautiful golden brown, then eat 'em 'till ya get sick from over indulgence,
remember, it's quality of life in the meantime.

If you like the results of all this boiling stuff, any of the meat on the
front legs, including the shoulder blade meat, can be done this way. That
big tough muscle on the thigh can be reduced to a delicacy in this manner.

All the back cuts can be breaded in dry Fry Krisp and then fried. Be sure to
use a 4" fillet knife or a boning knife on the hips to get ALL the meat off,
that's some of the best meat on the deer. Bone out all the meat left in
shreds on the bone, package those separately, roll those around in dry Fry
Krisp and fry.

Now if you want to produce a super mild flavored venison, marinade the cut
in milk, real milk, remember quality of life, for an hour with the milk and
venison being at room temperature before starting the marinade. Dip meat in
egg yolk, and then in a flour and corn meal combination, then fry.

If you are one of those people with a true gourmet palate, and recognize a
good gravy as one of the best foods to be found on the planet, you will be
over joyed to find out that the grease deer meat was fried in makes some of
the best gravy going.

Just add enough flour to the hot grease to thicken, and then start adding
milk until it looks like enough, and then cook to desired consistency.

Allan K. Lindsay O'Neal wrote:

What's this ***** with a whole freaky town mourning the shootings of

What's that all about?

They asked for it and they got it. What's to mourn?
I only mourn the beautiful creatures that gun savages so brashly kill.

of you barbaric gun freakoids.

The shooter should be let out and given a medal before they shoot him!

The less of you the better!

There is nothing wrong with being a hunter in a society in need of
hunters.
But the kind of hunters we see today we certainly don't need.
If they are willing to go before a bear, unarmed I can kinda respect

Amos

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
< Rising from the ashes: Phoenix Green Earth >
< http://www.midnight-fire.net/phoenix >
¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤¤
"To celebrate wilderness was to celebrate the wolf;
to want an end to wilderness and all it stood for was to want the wolf's
head".
Barry Lopez - Of Wolves and Men

Allan K. Lindsay O'Neal wrote:

What's this ***** with a whole freaky town mourning the shootings of
worthless deer killers?
What's that all about? They asked for it and they got it. What's to
mourn?
I only mourn the beautiful creatures that gun savages so brashly kill.
Each one of those animals is worth 100
of you barbaric gun freakoids.

The shooter should be let out and given a medal before they shoot him!

The less of you the better!

There is nothing wrong with being a hunter in a society in need of
hunters.
But the kind of hunters we see today we certainly don't need.

Thats Funny!

"Allan K. Lindsay O'Neal" <uno@who.gov>