Deer soup

[MarylandMark]

#1- boiling the head to do a "European Skull mount" on this one.

#2- weird one from black powder season a few weeks ago- horns almost grown together

#3- they (wife to be Mom & Dad) only shoot big ones these days but here are some of the racks they have. If it's not 9+ points and 16"+ they let it live. The Maryland state record was shot about 1/2 mile north of their property. The record that, that broke was shot about 1/2 mile south of their property.

[cuda]

My neighbor killed a deer that the antlers touched. It's called a Halo deer. He also shot a piebald deer (mostly white).

[buck]

Pretty cool. Thanks for posting.

[sellsman11]

Didnt even know that you hunt Mark. My favorite is Deer Stew. Backstrap,
V8, Vegetables, Tobasco, Pick your seasoning....MMMMMMMMMMMMM!

[sellsman11]

BTW....nice horn collection.

[old377guy]

Didnt even know that you hunt Mark. My favorite is Deer Stew. Backstrap,
V8, Vegetables, Tobasco, Pick your seasoning....MMMMMMMMMMMMM!

don't talk like that when I'm hungry and miles away from dinner.......

[Dude! Sweet!]

Wow Mark, your mother in law has a great rack!

[cigdaze]

Very cool. Nice kill. It you want a real nice venison stew, keep reading.

I'm going to share with you a family recipe. It's a traditional Hungarian Goulazs.. I promise you it's the best goddamned soup you've ever eaten. Substitute venison for beef and you'll be in heaven. Make sure it's cold out and you have proper ceramic bowls and a good hearty, crusty bread.

And the best results come from having the finest freshly ground paprika...not that store bought crap.

You can find Vegeta in most finer European food stores online, or even locally if you have a large European population nearby.
http://en.wikipedia.org/wiki/Vegeta_(food)

Enjoy.
--------------------------



Ingredients:

1 ½ to 2 LB Lean Beef
2 Large White Onions
Olive Oil (to taste - 1 to 2 tbsp)
Salt (2 tsp)
3 TBSP Paprika
3 TBSP Vegeta
3 to 4 Bay Leaves
Black Pepper (to tast)
1 tsp Caraway seeds
1 Green Pepper
1 large bag Carrots - chopped (2 LB)
1 bag Celery (1 Bb) - chopped
4 large Potatoes - chopped

Directions:
Dice Two Large Onions.
Simmer onion with salt and oil until glassy.
Add 1½ cups water with paprika and vegeta, stir until mixed, do not burn paprika.
Add Beef and 1 to 2 cups additional water until mixture is completely submerged.
Add bay leaves, black pepper and caraway seeds to taste.
Simmer approximately 2 hours until beef is thoroughly cooked.

Add Green Pepper, Carrots, Celery and enough water to completely submerge the new ingredients by an inch. Add additional vegeta as required for taste. Simmer another hour.

Add potatoes and enough water to submerge. Cook until potatoes are soft.

Simmer to desired consistency.

[MattBMiller]

Mice rack!

[insanity]

European mounts are cool for the ones that aren't quite big/nice enough to have the entire head/neck done. They look better than just the horns on the wall IMO.

[cuda]

Best Venison Recipe

Get a big pot, put a fire brick in the bottom and fill with water. Add venison, salt, and pepper. Bring to a boil for 15 minutes. Throw away the venison, and eat the brick.


I never could stand the smell or taste of venison. I'd much rather eat a wild hog. Now that's some good groceries.

[Tony]

I never could stand the smell or taste of venison. I'd much rather eat a wild hog. Now that's some good groceries.

Marinate a backstrap in fresh apple cider for half a day, the other half in Sweet Baby Ray's bBQ sauce. Wrap it in bacon and grill it. Another good one is make a 3part/2 part marinade with soy sauce and brown sugar. Marinate for a day, wrap in bacon, sprinkle white sugar over the bacon and bake for 40 minutes. The seccond recipe is even better with the tenderloins.

[cuda]

Marinate a backstrap in fresh apple cider for half a day, the other half in Sweet Baby Ray's bBQ sauce. Wrap it in bacon and grill it. Another good one is make a 3part/2 part marinade with soy sauce and brown sugar. Marinate for a day, wrap in bacon, sprinkle white sugar over the bacon and bake for 40 minutes. The seccond recipe is even better with the tenderloins.

Those recipes might hide that awful gamey taste and smell. I was ten when I first tried deer. I didn't like it then, and I don't much like it now. I'll eat it, but I'm much rather eat a Big Mac than any deer I've eaten.

I can hardley stand to clean a deer. I once gutshot a hog, and that stench didn't bother me as bad as deer.

[ar15meister]

from the looks of it Mark you have shot alot of nice deer.

I am heading out for muzzleloader this weekend, I have hunted over 100 hrs the last 3 years and not even seen a single buck.

Patience!

[cuda]

from the looks of it Mark you have shot alot of nice deer.

I am heading out for muzzleloader this weekend, I have hunted over 100 hrs the last 3 years and not even seen a single buck.

Patience!

Muzzle loader was my favorite season. It took me 15 years to get my first turkey, but he was a boss gobbler!

[rschap1]

Very nice racks!

I enjoy the taste of venison far more than beef. Venison backstraps taste much better to me than any filet I have had. I have a meat market make me keilbasa w/o any added fat at all. Gotta watch cooking it, so you don't dry it out too much. It is lean, but I really like that too!

[cuda]

Very nice racks!

I enjoy the taste of venison far more than beef. Venison backstraps taste much better to me than any filet I have had. I have a meat market make me keilbasa w/o any added fat at all. Gotta watch cooking it, so you don't dry it out too much. It is lean, but I really like that too!

Ever tried elk?

[Tommy Gun]

I am heading out for muzzleloader this weekend, I have hunted over 100 hrs the last 3 years and not even seen a single buck.

Patience!

Sorry to hear that...these took a total of 5 hours this year.

[Wardey]

Thanks guy's !!!!! Now i'm starving........

[TIKI]

This was my best year hunting ever! Seeing my 8 year old get his first deer!