Archive for August 2011

Philly Cheese Steak

  • 1lb sliced deer meat
  • 1 green pepper slices
  • 1lg onion sliced
  • ½ c shredded cheddar
  • ¼ c beer
  • Heinz 57 steak sauce
  • Salt and pepper

Sautee the steak, onion and green pepper over medium heat until browned, add steak sauce and beer and simmer over low heat for about 10 minutes, until the sauce thickens, add cheese and continue cooking until cheese is melted. Serve over buns.

 

The Ultimate BBQ’d Bird

The Ultimate BBQ’d Bird Recipe:

For this recipe a kettle type charcoal BBQ is essential.
• 5lbs charcoal
• hickory bark
• 4 ducks or 2 snow geese, whole plucked birds, rubbed with steak spice or Garlic salt

Arrange coals in two piles along sides of BBQ, light them and let them get red hot (this should take about ½ hr). Set all bbq vents wide open. Arrange birds over the space between the coal piles.
Place hickory bark on the hot coals and cover. Mallards and Snow geese will be done to medium rare in 40 minutes. Teal take about 30 minutes and larger geese no more than 1 hr. This method will take some experience to master, and your personal taste will determine the correct cooking time, but it is well worth the effort.