Bambi on The Grill:
(deer meat recipe)

1 clove of minced or chopped Garlic
1/2 chopped onion
Lowrey's Seasoning to taste
1 cup of Soysauce
1 cup of Pineapple Juice
White Pepper to taste

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

Wrap Bambi steaks in Plastic Wrap and inject meat with the mixture. The plastic wrap will keep the bugs on your counter out of your fresh killed meat.

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. pour the remaining marinade over top of your dead Bambi.

Put the lid on and set in the fridgerator 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!!

Cook your bambi the same as you like your cow steaks.
Prepare yourself for some awesome grub.

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Easy Dead Deer Stroganoff:

Now don't worry this word stroganoff is from Germany but that don't make you a Commie

1-2# of trimmed and cubed dead deer
1 whole Onion
1 clove of crushed Garlic
2 cups of fresh Sliced mushrooms..or more if you'd like. (not the ones out by your tree)
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 dead dear, 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!

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Slidawg's Dead Deer Football Chili:

2# ground dead deer
5 cans Italian Stewed Tomatos
1 5 oz. can of Tomato paste
2 jar Brook's Spicy Chili beans (watch out for Grandma after this, she'll knock you over)
1 whole Onion, chopped/diced
8 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 chips

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Slidawg Dead Deer 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 grub for morning huntin' to kill more deer to make more jerky

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Slidawg's South of the Border BBQ Dead Deer:

4-5 DRIED CHILI ANCHOS ( Produce Section at WALMART)
DE-SEED CHILIS AND REMOVE THE STEMS
BOIL CHILIS TIL TENDER ( THEY WILL BE BROWN)
DO NOT DRAIN THE WATER AND LET THEM COOL
PUT COOLED CHILIS IN A BLENDER OR STIR THE SNOT OUT OF'EM
ADD 1 WHOLE CLOVE
ADD PINCH OF THYME
PINCH OF CUMIN
1/2 tsp. GARLIC SALT OR POWDER
SALT TO TASTE
BLEND VERY WELL TILL MIXTURE TURNS A REDDISH COLOR ADD ENOUGH OF THE REMAINING WATER TO THIN TO A THICK SAUCE.
CUT UP A BIG ONION AND BELL PEPPER AND PUT IN BAKING PAN
POUR CHILI SAUCE OVER MEAT ( A BIG CHUNK OF MEAT)
COVER WITH ALUMINUM FOIL LOOSELY AND BAKE IN THE OVEN ON 275 DEGREES OVER NIGHT. OR ALL DAY.SERVE IT WITH SALSA, TORTILLAS, AND CHOPPED ONION AND CILANTRO MIXED . LAYER TORTILLA WITH MEAT AND GARNISH WITH CILANTRO , ONION, AND SALSA.
WOAH MAMA, THIS WILL SEND YOU RUNNIN' TO THE OUTHOUSE.

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Dolly Parton Breakfast:

2 Large eggs, sunny side up.
Serve on large platter with hash browns piled high.

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Grand Pa's Favorite: Pinto Bean Supreme:

Soak beans overnight.

In the morning, pour off water and boil beans in fresh water with lots of Fat Back.

Boil until tender. Salt and Pepper to taste. Serve with Cracklin cornbread.

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Slidawg's Scalloped (or squshed) Eggs:

Hard Boil 6 eggs.

Layer soda crackers, eggs, pats of butter, salt and pepper (to taste) to top of dish.

Pour Sweet Milk over dish until squshy.

Don't pour too much, just enough to soak crackers.

Bake 350* for about 1 hour or until light brown on top.

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Fried Chicken (or Squirrel):

Salt and Pepper pieces of meat.

Soak in Buttermilk overnight or until you get the churning done.

Roll in flour and fry in hot grease on high until browned.

Cut heat down and cover pan to tender pieces up.

Cook until well done. It will be tender to your fork. Squirrel is better soaked in Beer overnight.

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Coca Cola Ham:

Heat oven to 350*.

Wash off ham.

Put in a deep cast iron pot and then just pour in a REAL Coca Cola.

Cook about 30 min. to the pound.

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Fried Green Maters:

This is better in early Summer before the maters ripen but is pretty good with those hard, store bought winter maters.

Slice and dip in sweet milk and then in flour.

Salt and pepper to taste.

Fry in skillet until browned.

Serve with Chitlins.

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Ernestine's Rolls:

2 Cups Bisquick,
I stick melted butter,
8 0z. sour cream.

Mix. Cook in SMALL roll pan. 350*.

Cook until lightly browned (About 20 min.)

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White Trash Candy:

1 box Corn Chex
1 stick butter
1 jar extra crunchy peanut butter
1 pkg. butterscotch morsels or chocolate chips
1 tsp. vanilla
1 box powdered sugar

Empty box of Corn Chex in large bowl.

Melt over medium low heat the butter, peanut butter and chips.

Pour over Corn Chex and stir until Corn Chex are coated well with mixture.

Pour entire mixture in large paper bag.

Add powdered sugar and shake until mixture is coated with sugar.

This makes a very good treat for Halloween.

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Dried Beef on Toast:

White Sauce
2 Tbl butter
2 tbl flour
1/4 tsp salt
1 cup milk
1 can of Dried Beef chipped - add this to white sauce mixture.

Melt butter in sauce pan over low heat.

Blend in flour and salt. Addmilk all at once.

Cook quickly, stirring constancely til mixture bubbles

Serve over toast!!

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Coke Cola Cake:

2 c. flour
2 c. sugar
1 c. butter
3 tbsp. cocoa
1 c. coca cola
Dash of salt
1 tsp. baking soda
1 tsp. vanilla
2 eggs
1/2 c. buttermilk
1 1/2 c. mini marshmallows

Sift flour, salt and sugar.

Mix well and set aside.

Beat butter coke and cocoa, bring to a boil, cool.

Pour over flour mixture heating as you pour.

Beat in eggs, one at a time. To 1/2 cup buttermilk add baking soda; stir until it rises and add to other ingredients.

Add marshmallows and vanilla.

Pour into large greased flour jelly roll pan.

Bake at 350 degrees for 45 minutes.

Top with cola icing.

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COLA ICING:

1 c. butter
6 tbsp. cola
3 tbsp. cocoa

Melt together and bring to a boil.

Stir in 1 box powdered sugar and 1/2 cup pecans.

Pour mixture over warm or hot cake.

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FRIED DILL PICKLES:

1 jar sliced hamburger dill pickles
1 egg
1/2 c. milk
1 1/2 c. fish fry

Mix egg and milk then dip pickles in mixture.

Roll in fish fry.

Deep fry in oil until golden and crisp.

Drain well on paper towels.

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COKE - COLA SALAD:

1 pkg. raspberry Jello (3 oz.)
1 pkg. cherry Jello (3 oz.)
1 can whole cranberry sauce (16 oz.)
1 lg. can crushed pineapple, drained
1 c. chopped pecans
1 (8 oz.) pkg. cream cheese
1 (12 oz.) can Coke cola (partially frozen in wide mouth container for 1 hour)

Dissolve Jello in juices that have been drained and heated in saucepan.

Then add partially frozen Coke cola, pineapple, cranberry sauce and nuts.

Mold until firm.

Freeze cream cheese about 2 hours and grate over molded Jello.

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Uncle Bob's BETTER BEER BATTER BREAD:

2 cups unbleached all purpose flour
1 cup whole wheat flour
1 cup oat flour
1 to 3 tablespoons sweetener* (to taste)
2 tablespoons baking powder
1 teaspoon xanthan gum (optional)
1 16 ounce can of quality (room temperature) beer

Thoroughly mix dry ingredients in a large bowl.

Make a hollow in the center and add beer.

Stir only until dry ingredients are moistened.

Batter should be lumpy.

Pour into a 9 x 5 loaf pan and bake at 375°F for 50 to 60 minutes or until toothpick inserted in center comes out clean.

Top will be lumpy.

Cool on wire rack.

*Sweeteners may be sugars or artificial. If honey or molasses are used add immediately after beer is added to the dry ingredients.

Note: The oat flour not only adds a unique flavor and texure to the bread but also helps it stay fresh longer.