Crockpot BBQ Venison
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This is a recipe that is perfect to put in the crockpot when you are at work or in the field and will be ready for a perfect dinner.

3-4 – lb Roast
1 can cola
1/2 cup brown sugar
2 beef bouillon cubes
salt
pepper
garlic powder
Onion powder

Put roast in crockpot. Add Cola and all ingredients except BBQ sauce. Add just enough water to cover the roast. Cover and cook on low for 8-10 hours. When done, drain liquid and shred meat, mix with BBQ sauce, add a slice of cheese and a bun and ENJOY!

Happy Hunting and Happy Cooking!

Memorial Day Weekend – Grill, Grill, Grill!
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It has been a BUSY month so far but let’s end it with a few grillin’ recipes for Memorial Day weekend!

Lets start out with some Baby Back Ribs, this recipe is going to be very broad as it will have to do with your personal preference however the method is the important part!

-1-2 Racks Baby Back ribs
-Seasoning
-Olive Oil
-Your favorite BBQ, I personally am a huge fan of Sweet baby Ray’s

Again I know this is vague but the method is what is important.
Preheat oven to 175. Rub both sides of ribs with olive oil and season to your taste. I go heavy on my seasoning mixture this time. Place in oven for two hours, remove and add a little more seasoning, place in oven for another hour at least, pull and slather some BBQ sauce on. Place in the oven for ANOTHER hour.

That’s right, so far we have had them in the oven at 175 for 4 hours, this is a MINIMUM! After they have been in for 4 hours, fire up the grill. Pre-heat the grill to 500 degrees to burn everything off and then slowly let it cool down. You do not want your grill too hot, 300 is plenty if not too much. The point of the grill is for flavor and to really “burn” the BBQ sauce to the ribs. The grill part is a part that you will really have to know what you are looking at. There is a fine line between burnt and the BBQ being “stuck” good. Cook for a few minutes flip, slather BBQ sauce, cook flip, etc. until they are ready to rock. Now enjoy with your favorite beverage of choice.

The ribs go great with Grilled Corn on the Cob

8-10 ears of sweet corn WITH the husks
Cooler full of water
Butter, salt, and pepper

Let all corn soak in water for AT LEAST 30 minutes if not longer. You want them fully submerged and soaked good so they do not catch fire. Pre heat the grill, shake of water and place ears on the grill. Turn frequently and cook until all sides are chard (about 15 minutes). Let cool for a few minutes peel off the husks, enjoy with butter, salt, and pepper!

I hope you all have a GREAT Memorial Day Weekend, Happy Cooking!

Week 17 & 18 – Kickin’ Backyard Burgers
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I have seen several variations of these burgers and finally came up with one that we love!

2 pounds lean ground venison or beef
½ cup crushed potato chip (we used lays)
½ cup finely diced red onion (about 1/2 med onion)
1 packet Hidden Valley® The Original Ranch® Salad Dressing & Seasoning Mix
1½ tablespoons chopped fresh parsley
1 tablespoon oil

Topping:

1/3 cup finely diced red bell pepper
¼ cup sour cream
1-1/2 tablespoons jalapeno jelly

Heat oil in a medium saucepan until hot. Add the diced onions and cook over medium heat until translucent, about 3-5 minutes. Let cool. Meanwhile, in a large bowl, combine ground beef, seasoning mix, parsley, and potato chip crumbs. Add cooked onions and mix well. Form into 6 patties.

For topping, mix together jalapeno jelly, sour cream, and diced red pepper. Refrigerate until ready to use.

Grill patties 4-6 minutes per side or until meat is no longer pink in the center. Top with about 2 tablespoons of topping.

Happy Hunting & Happy Cooking!

Week 2 – Lowcountry Shrimp & Grits
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Shrimp and grits
-1/2 lb shrimp
-1 small onion
-2 TBL Lemon Juice
-Salt and Pepper (For Grits)
-Tony C’s to taste
-3 TBL butter (I use unsalted)
-1 lb. bacon (GOOD BACON)
-2 TBL Flour
-3/4 Chicken Broth
-Grits (REAL GRITS NOT INSTANT) serving for 2-4
-1/2 cup whole milk (For the Grits)

Cook Bacon, let cool and chop, set aside. Chop your onion and your shrimp. Sauté onion in the butter until done, add lemon juice, shrimp, and Tony C’s and cook until shrimp is transparent (done). You can add a dash of cayenne pepper if you would like a little more spice but it is not necessary. Now Slowly (NOT ALL AT ONCE) chicken broth and flour and stir in and mix a little of each at a time until all is used and you have what looks like a shrimp paste. At some point in the above directions you should have started your grits so they will finish about the same time. Add your shrimp paste and bacon to your finished grits and stir VERY GOOD. Serve topped with cheese (cheddar or a Mexican blend and don’t be skimpy).

Happy Hunting & Happy Cooking!

Week 3 – Crock-Pot BBQ Venison
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I have two versions of this recipe for the crock-pot, one vinegar based and one BBQ sauce based.

3-4 – lb Roast cut into quarters
1 – Bottle of George’s Original Barbecue Sauce (16oz) (Vinegar based BBQ sauce)
1-1/2 – cups ketchup
salt
pepper
garlic powder
Onion powder

Put roast in crock-pot. Add seasonings to taste and add remaining ingredients. If needed add a touch of water to make sure all meat is covered.

Cover and cook on low for 8-10 hours When done shred meat and enjoy either by itself or on a toasted bun with your favorite cheese.

Happy Hunting & Happy Cooking!

Week 4 – Goose Breakfast Sausage
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This recipe will work for venison and duck as well.

4 lbs goose partially frozen
1-1.5 lb pork fat, very well chilled
2 teaspoons ground mace
2 teaspoons rubbed sage
1 tablespoon plus 1 teaspoon kosher salt
3 cloves chopped fresh garlic (or 2 teaspoons granulated)
1 cup ice water
1/4 cup pure maple syrup (this is optional, only use if you want maple flavored sausage)

1. Trim the meat of all bloody areas and tough connective tissue, cut it into 1 inch cubes (make sure the goose is still partially frozen as it makes it easier to grind), and grind it through the medium plate of your meat grinder along with the very cold pork fatback.
2. Combine the spices in a small container and mix with the 1 cup of ice water.
3. Pour the spice and water combination (as well as the syrup if you are using it) into the ground meat and fat and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.
4. Once the sausage is fully mixed, run the mixture through the grinder once more and either stuff it into casings or make it into patties or bulk packages.

Make sure you cool this sausage as soon as it is done. It can be kept in the refrigerator for 2-3 days or in the freezer for up to 3 months.

We have been using the new Ziploc vacuum bags and let me tell you it makes the job A LOT faster! Duck and goose breasts need to be partially frozen when grinding however venison can be thawed completely.

Happy Cooking & Happy Hunting!

Week 5 – Carolina Gold (Tundra Swan & Venison Gumbo)
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Swan Breast (Can Substitute duck or goose)
1 small onion
2 TBL BBQ Sauce
Worcestershire Sauce to taste (about 3-4 TBL)
Garlic Powder
Pepper
Salt
Water (to cover)

Place all these in the small crock pot on low for 8 hours.

Now for the second part which you can do immediately or wait a couple hours(I usually start it all at once):

5 Carrots peeled and cut
3 stalks celery
1 medium onion, diced
1 lb cooked and drained zesty Italian venison sausage (any sausage will work)
1 lb smoked sausage sliced and cooked until warm throughout
2 medium red potatoes diced
3 Bay leaves
2 caps full of liquid smoke
2 beef bullion cubes
1 can golden mushroom soup
1 can beefy mushroom soup
1 can beef broth
1-2 cups water
2 TBL Brown sugar
Garlic powder, Pepper, Salt, Italian Seasoning (these are all to taste I usually go light on everything and taste and adjust later)

Put all of this in the other crock pot on low for 6 hours or until vegetables are tender.

Now, shred the swan meat, add to vegetable mix, let everything warm together for 1 hour and Enjoy!

Happy Hunting & Happy Cooking!

Week 6 & 7 – Cheddar Ranch Venison Burgers
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I am going to combine weeks 6 & 7 due to some family things that took precedence last week. Anyhow, hope you enjoy these burgers, they sure do hit the spot with this awesome early spring weather we are having.

1.5 lb Deer Burger (Or regular Hamburger)
1 cup Shredded mild cheddar cheese
Garlic powder
Onion powder
2 TBL Ranch Dressing
1/3 Cup Worcestershire sauce
1/4 Bacon Bits (Real Bacon)

Mix all the ingredients well and patty burgers. If the burgers do not seem to be sticking very well (will depend on your fat content) you can add a tablespoon of bread crumbs or more cheese and they should come together fine. Fire up the grill, through some veggies on, grab your favorite cold beverage and enjoy!

Happy Hunting & Happy Cooking!

Week 8 – Stuffed, Wrapped, & Baked Teal
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- 14 Teal or woodduck breasts
- 1 ½ Large Sweet Onions
- 1 Bottle Italian Dressing
- 1 lb. GOOD Bacon
- Olive Oil
- Cream Cheese
- 1 cup Shredded Cheddar Cheese
- Salt & Pepper

I came up with this recipe Thanksgiving this year and has been a big hit, so I hope you enjoy!

Marinate the duck breasts in Italian dressing for 24 hours. Place cream cheese out onto the counter for an hour or so to soften up. Preheat oven to 350. Once duck have been marinated and you are ready to cook, drizzle olive oil in bottom of 9×13 glass baking pan. You do not need a lot of olive oil just enough to have a light coat on the bottom of the pan. Slice your onions thin (1/4”) and place in the bottom of the pan. You will want enough onion slices to completely cover the bottom of the pan. Drizzle a little more olive oil over the onion and a dash of salt and pepper. Set aside.

In a separate small bowl, mix the cream cheese and cheddar cheese. You can use more or less cheddar cheese depending on your preference and also can add anything that suites your fancy as well. Now for each breast, slice a “pocket” in the middle of the duck breast and add a spoonful of the cheddar-cream cheese mixture. Wrap duck breast in ½ slice of bacon and place on the onion. Do this for every duck breast and place the remaining bacon over top. Cook uncovered for 1 hour and enjoy!

Happy Cooking and Happy Hunting!

Week 9 – Deer Nuggets
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I came up with this recipe two years ago and it has been a huge hit, even for people that are not always fond of venison.

1.5 pounds deer (your cut of choice, I use backstraps but hams will work also) cut into 1″x1″ nuggets
1 bottle hot sauce (I use Franks or Texas Pete)
Meat Tenderizer
Black pepper
Garlic powder
Onion Powder
Milk (Use whole milk if you have it)
Oil (I use canola)
House Autry Mild-Hot chicken breader

Place the nuggets in a bag, add meat tenderizer (not a lot maybe 1 TBL), black pepper to taste, a little garlic powder, and cover all of it with hot sauce & milk. The milk helps tenderize. Shake vigorously (without popping the bag of course) and place in the fridge for AT LEAST 24 hours (mine stays in for 36) turning at least once.

36 hours later……take meat out of hot sauce bag let drip and place in a gallon bag, add house autry to the bag and shake again covering every piece completely.

Heat the oil in the skillet/deep fryer/fry daddy to 350 and place breaded nuggets in for at least 3 minutes per side. Cool and enjoy! Dip in ranch if you would like but they are awesome by themselves!

Happy Cooking and Happy Hunting!

Week 10 – ABT's
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This recipe has been popular in the smoker world for years, however a little twist and you can make it your own! You won’t regret making this one! This specific recipe came from www.thesmokering.com, with the exception of me adding venison or duck instead of a Lit’l Smokie.

ABT’s or Atomic Buffalo Turds as they are also known are considered BBQ Crack in the barbecuing world. They have received this dubious title because they are addicting. If you put a tray of these out at your next party, don’t think that there will be any left when you return because your guest will eat these as fast as they are made.

ABT’s are easy to make and very tough to put down. Now personally, I am not a big jalapeno fan. However, when you de-vein and smoke a jalapeno, most of the heat normally associated with the pepper is gone. What is left is a very rich flavor in a small little package. Every bite in an ABT is a symphony of flavors in your mouth. You start with the smoked bacon flavor; move to the jalapeno, then to the cream cheese / onion and finish up with a cheddar flavored smoked sausage.

Here is a list of ingredients to make approximately 40 ABT’s.

20 Fresh Jalapenos (Pick the straighter ones when you choose)
20 Cheddar Lit’l Smokies (can use one strip of duck breast or venison backstrap)
1 Pkg. Cream Cheese (8 oz.)
2-4 Lbs. Bacon ½ or 1 strip per ABT
1/8 Med. Sweet Onion (Diced)
1 Tblspn. brown Sugar

Start by putting on cellophane or latex gloves (*DO THIS PART, you wont regret it). The juices from the jalapenos are very potent and will still be in your skin days after you handle them without gloves.
Using a sharp knife, remove the stem end of the jalapeno.
You will notice that the inside of the pepper not only has seeds, but also a membrane (called the vein) that acts as internal support for the pepper.
To get to the seeds and vein, slice the pepper lengthwise to the end.
Make sure that you keep track of both sides of the pepper, you will want to mate both sides again after they are stuffed.
As you can see, the vein and seeds remain intact. You will need to remove both before you proceed. While there are tools for this, I find a tea spoon to be quite effective in removing both.
Once the insides are clean, you are ready to fill the ABTs with cheese and sausage (or duck/venison) I personally would do two of the three if not all three just so you can have a variety!
Inside this batch I am going to add 1 tablespoon of sugar and 1/8 of a finely diced, medium size, Mexican Sweet onion to take a bit of the bite off the pepper and add another layer of flavor.
Once you have mixed your onion, sugar and cream cheese together into a paste, spread a small amount into each ½ shell of the pepper.
Next, place one smokie in each pair of peppers.

With the smokies inserted in the ABT’s, sandwich the smokie in between both sides of the pepper and wrap tightly with ½ to 1 full piece of bacon.
After the ABT has been wrapped, place 2 toothpicks through the ABT. Make sure you hit both the pepper and smokie to secure the bacon on the ABT.
Place the ABT’s on a preheated smoker at 250 degrees and cook for approximately 2 hours until done.
Don’t worry about the cream cheese coming out of the ABT. The smoke forms a skin that acts as a temporary plug in the pepper.
When the pepper is done, remove from the smoker and stand back. Some people try to remove the toothpicks from the ABT’s but I don’t. I find that they act as a handle and keep the sausage from squirting out with the cheese when you bite into one.
As you can see, the cheese is still creamy in the center. Two of these prior to a meal is a great way to prepare your guest for the main course. The problem is that many guests can’t stop at two!

Happy Cooking & Happy Hunting

Week 11 – Extra Chicken? How About chicken Salad!
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Extra chicken? How about Chicken Salad

I had some extra grilled chicken and decided what better way to use it than make chicken salad.

- 2 cups cooked and shredded chicken

- 1 cup Duke’s light Mayonnaise (less or more depending on your taste)

- 1 cup grapes cut up

- ½ cup chopped walnuts

- a dash of lemon juice and hot sauce

- salt and pepper to taste

- a touch (~1 teaspoon) of sugar

Mix all ingredients together and enjoy! Quick to make and easy on the go!

Happy Hunting & Happy Cooking!

Weeks 12 & 13 – Fried Crappie, Hushpuppies, & Apple Fritters
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With Spring here and me chomping at the bit for some fresh fried crappie why not go ahead and post the recipe. There is not one thing healthy about any of these but they are mmmmm mmmmm good! I am kind of a sucker for anything House Autry so we will use their mixes for all three recipes!

Lets start with the Hushpuppies:

- House Autry Hushpuppy mix

- 1 sweet onion (chopped)

- 1 green pepper (chopped)

- 2 cups Shredded Cheese (whatever cheese suits your fancy)

Heat oil to 375. Combine House Autry mix and water in a bowl per the instructions, mix well. Add onion, green pepper, and cheese, mix well. Now drop one teaspoon full of batter in fryer, fry for 3-4 minutes or until golden brown.

Now for the Crappie (can use Striper as well):

- 1-2 lb fresh boneless crappie fillets

- 1 bottle of vegetable oil (or peanut)

- House Autry Breader (any of the chicken or seafood breaders will work, myself, I like the medium hot chicken breader but anything from house autry you cannot go wrong)

- Whole Milk

Heat your oil in fry daddy or cast iron skillet to 375 (if you made hushpuppies it is already ready). Place your breader in a 1 gallon ziploc and place to the side. Dredge Crappie Fillets in milk , transfer to breader bag. Once all fillets are in the breader bag shake so that they are covered with breader. Doing 5-7 fillets at a time (maybe more depending on the size of fryer or pan you are using) fry until the fillets float and are golden brown (about 3-4 minutes). Place on paper towel to cool.

This last recipe comes straight from House Autry’s website (http://www.house-autry.com/recipes/apple-cinnamon-fritters)so I cannot take credit but it is too good to not add:

Apple Fritters:

You will have to use fresh oil if you cook the fish ahead of this if not go ahead and use the hushpuppy oil.

- 1 ½ cups plain hushpuppy mix

- 1 TBSP sugar

- ¾ tbsp cinnamon

- ½ cup water

- 1/3 cup apple pie filling (chopped)

- 1 cup powder sugar

Mix House-Autry Plain Hushpuppy Mix with sugar and cinnamon in a bowl. Add water and stir until blended. Stir in apple pie filling. Let stand for 5 minutes. Drop batter by rounded tablespoonful into 350°F oil and fry 2-3 minutes or until golden brown. Let cool a few minutes and roll in powdered sugar. Makes approximately 2 dozen fritters.

Happy FISHING and Happy Cooking!

Duck Tongue
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Looking for a new call? Want to sell an old one? Be sure to stop by and check out www.ducktongue.com

Duck Tongue is a great new site for the duck and goose hunter but also a little something for you turkey and bow hunter. Duck Calls, Goose Calls, Turkey Products, Lanyards, Bow Hunting Products, Decals, Clothing are just some of what they carry.

Make sure to stop by for a chance at a FREE duck call on their message boards, Don’t Miss it!

Week 14 & 15 – Grilled Turkey, Onions, & Mushrooms
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I am slacking again and combining two weeks, guess it has to do with this wonderful spring weather that has arrived. With turkey season being upon us this recipe fits in PERFECT. You can use chicken as a replacement but it is hard to beat wild turkey. Just because I cant kill them regularly doesn’t mean I don’t have great friends that share their killings ha-ha.

Anyhow, we are going to use the KISS (keep it simple stupid) method for this one because well it is just that good!

-1-2 Turkey Breasts (or 4-5 chicken breasts) cut into shish ka bob cubes
-2 Bottle Italian or Zesty Italian Dressing
-2 Large Sweet Onions sliced
-16-24 Ounces of Whole Baby Bella Mushrooms sliced in half (I use 24 because we love mushrooms)
-Shish Ka Bob Skewers

Marinate Turkey in one bag with a bottle of Italian dressing and mushrooms and onions in another bag with the second bottle. Marinate for 24 hours. Put either just turkey on the skewers and vegetables in a grill basket or turkey onions and mushrooms.

Grill until turkey in done (165 degrees) and vegetables are tender. Enjoy! This one is really good with some fresh grilled trout as well but we will save that recipe for another day!

Happy Cooking & Happy Hunting!

Week 16 – Crappie Ceviche
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This is not an original from me but one that there are several different versions floating around. This is one I found very interesting though! You can also use Bluefish for this recipe as well!

1 lb. Crappie Filets cut into 1/4 or 3/8′ cubes
5-6 limes or lemons (or combination of both) (Enough to cover the fish)
2 cups diced fresh tomatoes
1 green pepper, sweet. chopped
4 tablespoons chopped parsley or cilantro
1 tablespoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
2 jalapeno peppers chopped (or more to suit your heat tolerance)
1 heavy shake of chili powder
2 tablespoons white vinegar
1 medium onion, finely chopped
2 tablespoons cilantro, chopped
2-3 dashes pf tabasco sauce (or more if you like it hot)

Prepare all ingredients and mix them (except the second batch of cilantro) in a bowl Cover them with the citrus juice and the vinegar and stir them into the mess.
Cover the bowl and refrigerate for 1 hour.
Take it out and stir it. The fish should be white all the way through and therefore cooked. Taste it and add more heat as you prefer.
Sprinkle the cilantro on top just before serving

Serve with chips or crackers as an appetizer or on a leaf of lettuce for a salad.
You can use almost any kind of fish except the real oily kinds. You can add shrimp or scallops as you like, but steam them first and cool them, then add just before serving. (It they are added with the original marinade, they will be tough.)

Enjoy! Happy Fishing & Happy Cooking!

Venison Steaks
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Well its time to empty the freezer of venison and get ready to make room for the upcoming season.  To my surprise what did I find, a package of backstraps so here is a simple yet extraordinary backstap steak recipe.

-1 to 1/2 backstraps

-Stubbs beef marinade (or your own, for mine it would be a mix of worchestersire sauce, vinegar, ketchup, spices)

-Garlic Powder

-Onion Powder

-Meat tenderizer

Lay the back strap out on the cutting board, trim all silver skin off, you want NONE on it at all.  The goal is to have a nice, big slab of red meat!  Once trimmed, cut the backstrap in half so you are looking at two 1/2 size backstraps.  Now cut them in half the opposite way but only 3/4 of the way.  They should look like big butterfly steaks now.  Now, take your tenderizer and pound them to about half of the thickness.Do this for all sections.

 

Now put meat tenderizer on each steask, both sides and put them in a gallon size ziploc.  Add garlic powder, onion powder, and stubbs and shake up good.  Place in fridge, turning once, for at least two hours.

 

Now its time to cook, preheat your grill and get it piping hot, 500+.  Once it is to at least 500, turn down to medium heat and put the steaks on.  They will only have to cook about 6 minute per side, venison cooks very fast and if it is overcooked will dry out.  Medium rare to medium at most is perfect.  Now pull them off and enjoy with your veggie of choice and some homemade mash taters!

 

Happy Hunting ad Happy Cooking!

Venison Steaks
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Well its time to empty the freezer of venison and get ready to make room for the upcoming season.  To my surprise what did I find, a package of backstraps so here is a simple yet extraordinary backstap steak recipe.

-1 to 1/2 backstraps

-Stubbs beef marinade (or your own, for mine it would be a mix of worchestersire sauce, vinegar, ketchup, spices)

-Garlic Powder

-Onion Powder

-Meat tenderizer

Lay the back strap out on the cutting board, trim all silver skin off, you want NONE on it at all.  The goal is to have a nice, big slab of red meat!  Once trimmed, cut the backstrap in half so you are looking at two 1/2 size backstraps.  Now cut them in half the opposite way but only 3/4 of the way.  They should look like big butterfly steaks now.  Now, take your tenderizer and pound them to about half of the thickness.Do this for all sections.

Ready For Marinating

 

Now put meat tenderizer on each steask, both sides and put them in a gallon size ziploc.  Add garlic powder, onion powder, and stubbs and shake up good.  Place in fridge, turning once, for at least two hours.

 

Now its time to cook, preheat your grill and get it piping hot, 500+.  Once it is to at least 500, turn down to medium heat and put the steaks on.  They will only have to cook about 6 minute per side, venison cooks very fast and if it is overcooked will dry out.  Medium rare to medium at most is perfect.  Now pull them off and enjoy with your veggie of choice and some homemade mash taters!

 

Happy Hunting ad Happy Cooking!

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