Talkhunting.com Cook Book

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[swgahunter]

well we are putting together a cook book - so here is how it will work -

either post a link to your favorite recipe or copy and paste it in this thread -

try to make it a variety - not just venison - we want to have bird, turtle, fish, any thing you can think of - even some deserts might be good - and don't forget the salad/dip recipes too 

[red28]

ok will do .....this will be a yummy book!!!

[DEERSLAYER]

Will the recipies still be available for viewing on the site after the book comes out?

[Snortweeze]

awsome idea, i will dig out some of my recipes.

[Nock1]

This is an awespme idea. We did this on another site and they were great cookbooks that included everything from wild game to favorite appetizers and desserts. I even bought extra copies and gave them as gift in baskets with kitchen paraphenalia or wine and cheese baskets with wine utensils. Great idea.

[wvwhitetail]

Oh man where do I start. Awesome idea.

[swgahunter]

Will the recipies still be available for viewing on the site after the book comes out?

yes the recipes will still be online - and will actually be marked if they make the book

alright - let's get some good recipes linked in this thread - it doesn't have to be yours - just one you have tried and you liked it

[PK300]

I will get my buffalo chicken dip on here.  It is a hit every time it is made!!

[nelsond72]

•   1 egg
•   1/3 cup light cream
•   1 cup fine bread crumbs
•   1 cup grated Parmesan cheese
•   1/4 cup minced fresh parsley
•   1 1/2 pounds boneless venison roast
•   salt and pepper to taste
•   1/4 cup all-purpose flour for dredging
•   1/4 cup butter
•   1 clove garlic, minced
•   1/2 cup dry sherry or Marsala wine
•   1/2 cup venison broth, beef broth, or water
DIRECTIONS
1.   Preheat oven to 375 degrees F (190 degrees C).
2.   Stir together the eggs and cream, and set aside. Combine the bread crumbs, Parmesan, and minced parsley in a large bowl; set aside.
3.   Slice venison roast into serving size portions, 3/8 inch thick. Pound with a meat mallet to about 1/4 inch thickness. Season to taste with salt and pepper, then dredge in flour, shaking off the excess. Dip the venison into the egg, then press into the bread crumbs.
4.   Melt butter in an oven-safe frying pan with lid. Cook garlic until fragrant, then add the breaded venison, and cook on both sides until browned. Pour in sherry and venison broth. Bring to a simmer, cover, then transfer to the oven and bake until the venison is tender, about 45 minutes


You can call it whatever you want I usually call it the         You Know Honey that One Recipe I Like

[swgahunter]

alright thanks nelsond - i guess i will have to just close my eyes and pick the others   -- c'mon people get them in - i can't make every recipe on here - and need your help to make sure they are worth putting in the first talkhunting.com wild game and other stuff cookbook

[traveling man]

Sounds good, just have to locate the safe where the recipes are hidden

[Snortweeze]

the illinois horse shoe
make your hamburger patties, venision, beef, turkey, etc
fry them up
toast two peices of bread
fry a batch of frech fries
melt some cheese of your choosing (i like pepperjack), i usually ad a little milk with it.
place the toast at the bottom of the plate, then you put you desired choice of meat on the toast, cover it with french fries then pour your melted cheese over the top of the fries. you can step it up a notch from there by adding you choice of extra's, chili, hot peppers, black olives, onoins, etc.

[Snortweeze]

•   1 egg
•   1/3 cup light cream
•   1 cup fine bread crumbs
•   1 cup grated Parmesan cheese
•   1/4 cup minced fresh parsley
•   1 1/2 pounds boneless venison roast
•   salt and pepper to taste
•   1/4 cup all-purpose flour for dredging
•   1/4 cup butter
•   1 clove garlic, minced
•   1/2 cup dry sherry or Marsala wine
•   1/2 cup venison broth, beef broth, or water
DIRECTIONS
1.   Preheat oven to 375 degrees F (190 degrees C).
2.   Stir together the eggs and cream, and set aside. Combine the bread crumbs, Parmesan, and minced parsley in a large bowl; set aside.
3.   Slice venison roast into serving size portions, 3/8 inch thick. Pound with a meat mallet to about 1/4 inch thickness. Season to taste with salt and pepper, then dredge in flour, shaking off the excess. Dip the venison into the egg, then press into the bread crumbs.
4.   Melt butter in an oven-safe frying pan with lid. Cook garlic until fragrant, then add the breaded venison, and cook on both sides until browned. Pour in sherry and venison broth. Bring to a simmer, cover, then transfer to the oven and bake until the venison is tender, about 45 minutes


You can call it whatever you want I usually call it the         You Know Honey that One Recipe I Like

what's it called nelson?

[nelsond72]

You Know Honey that ONe Recipe I Like

[captdale]

canned venison