Smoked Deer Ham Recipe

1 ea deer ham, 8-10 lb
3 tb red pepper
1/2 c salt
1/4 c vinegar
4 tb pepper, black

Wash ham carefully and trim away fat or cartilage. Make small slits in meat
with sharp knife about 2 in. apart and 1 in. deep, all over the roast.
Make a paste of the ingredients and stuff each cut slit with a small
teaspoon of seasoning paste. Rub remaining seasoning over outside of roast.
Seal tight in a container and refrigerate for 24 - 48 hours, turning over 2
or 3 times. When ready to cook, place on spit over coals and smoke
approximately 4 - 5 hours. When done, wrap in foil and keep very warm till
serving.
Hugg's Note: Electric skillet with hickory nut hulls make excellent smoke
generating stuff. Also green maple, bay.

Smoked Boot Camp Venison Benison

Smoked Boot Camp Venison Benison
BBQ Recipe

1 ea deer fillet, med size
2 tb butter, melted
1 tb flour
2 tb orange juice
1 ea bay leaf
1/2 lb mushrooms, chopped
2 tb butter, cold
1 salt & pepper to taste

Mix melted butter with chopped mushrooms and cook for about five minutes.
Stir, add flour and brown. Add orange juice, salt and pepper and bay leaf.
Cover and simmer until sauce is creamy. Rub fillet with 2 Tbsp solid
butter, sprinkle with pepper.
Broil over very hot coals for 5 minutes per side. Place in a hot broiling plate, sprinkle with salt, add
mushroom-orange juice sauce and cook until done to your desire, basting
while it cooks.
Use 2 levels of charcoal briquettes for hot fire.
Add hickory nuts or pecans, whole in husks, for smoke flavor.

Marinaded Elk Roast

8 lb elk/deer roast (ham)
1/2 lb salt pork, cut in strips
1 c currant jelly
4 tb flour
1 tb brandy
4 c vinegar
4 c water
1 tb salt
1 tb red pepper
1 tb pepper, black
3 ea garlic clove, minced
3 ea bay leaves
1 ts cloves
1 ts allspice
1 ts thyme

Mix all ingredients after brandy into marinade. Pour over roast and soak
for at least 6-8 hours, turning several times. Before roasting punch
several holes in the roast with a sharp knife. Insert salt pork with
additional garlic, cloves. Cook at 325-350 degrees for 20-25 minutes per
pound. Baste frequently with drippings and marinade. When tender, remove
meat and keep warm while making gravy. GRAVY: In the roasting pan slowly
melt 1 C currant jelly with drippings and marinade. Add flour mixed with
water to thicken. When gravy is desired consistency, add 1 Tbsp brandy,
stir well and serve.

Suggestions: Use muscadine jelly for better tasting
gravy.

Creamed Venison

1 lb cubed elk/deer round steak
3 tb margarine or butter
2 c medium white sauce
1 ts celery salt
1/4 ts pepper
3 tb chopped parsley
2 ts Worcestershire sauce
1/4 c pickle relish
----TOPPING
1/2 c dry bread crumbs
2 tb margarine or butter

Brown steak in 3 tablespoons margarine or butter. Add a small amount of
water and cook in a covered skillet until tender, adding a little water
from time to time as needed. When done add white sauce, seasonings,
parsley and pickle relish. Put mixture in a greased casserole. Sprinkle
top with bread crumbs and dot with margarine or butter. Bake in a moderate
oven (350 degrees F.) until crumbs are browned.
onions,
apple and butter with all other stuffing ingredients, and brown quickly in
remaining butter. Place rabbit in a casserole, stuff, surround with excess
stuffing, add well-seasoned stock, and cook for 1 3/4 hours, or until
tender, at 350 degrees.

Stuffed Venison Steaks

1 1/2 slices day old bread
1/2 ts salt
2 ts green pepper, finely chopped
2 ts onions, minced
2 ts celery, finely chopped
1 salt
1 flour
2 club steaks, 1 thick, elk
-or deer
2 tb margarine or butter
1/2 c water


Make a dressing by combining bread, broken in small pieces, 1/2 teaspoon
salt, green pepper, onion and celery. Salt steaks and dredge with flour.
Cut slits halfway through steaks and fill with dressing. Using a pressure
pan, brown steaks in margarine or butter. Add 1/2 cup of water and cook at
10 psi about 20 minutes.