recipe two
#46123
12/23/2009 04:35 PM
12/23/2009 04:35 PM
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Joined: Oct 2003
Posts: 3,274 north judson, Indiana
Derslayer1
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north judson, Indiana
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This is an hors' duerve (sp?) You,ll need: venison sausage(best) or ground. sliced water chestnuts BBQ sauce or your concoction bacon Fry or bake you up some small quarter (.25cent) sized venison sausage. Kinda like small meatballs but flat not round. You,ll add one sliced chestnut to the quarter, while in another pan you fry up some bacon strips. DONT make the bacon crispy, you,ll want it to wrap around the quarters. Wrap with a small piece of bacon, pin with a toothpick like an hors'duerve. After you have maybe 20 to 30 (whatever) put them all in a shallow baking pan and cover with your BBQ sauce. Bake @ 350 degrees for 15 minutes and they are done. They are great warm or even cold after sittin an hour on the table. The ingredients are easy, its crunchy from the slice of waterchestnut, and YOUR sauce. If I,m lazy, I,ll use sweet baby rays sauce, otherwise I will make a concoction of brownsugar spices, and sauces but thats another recipe. Great at xmas time, its the first thing to go besides my deviled eggs.
EAT,SLEEP,FISH, EAT,SLEEP,HUNT
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Re: recipe two
#46124
12/23/2009 04:52 PM
12/23/2009 04:52 PM
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Joined: Oct 2003
Posts: 3,274 north judson, Indiana
Derslayer1
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OP
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north judson, Indiana
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I,m makin this tomorrow, and I will post a pic, they taste better thahn they look...and they look scrumptious
EAT,SLEEP,FISH, EAT,SLEEP,HUNT
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Re: recipe two
#46126
12/27/2009 04:21 PM
12/27/2009 04:21 PM
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Joined: Feb 2003
Posts: 730 Winchester, IN
RedLab
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Winchester, IN
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Derslayer 1, What is your concoction for deviled eggs ? If its not a secret.......
"All that is necessary for the triumph of evil is that good men do nothing." Edmund Burke
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Re: recipe two
#46127
12/27/2009 06:00 PM
12/27/2009 06:00 PM
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Joined: Oct 2003
Posts: 3,274 north judson, Indiana
Derslayer1
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Hoosier Hunter
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OP
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Joined: Oct 2003
Posts: 3,274
north judson, Indiana
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Mayo, mustard, and yer choice of either sweet or dill relish. (I use a homemade sweet relish my mom jars everyyear.) How much is to taste, you can tell when its too much mayo or mustard. After mixed and spooned in, I sprinkle ( light cover) with paprika. Finely diced onion mixed in is optional. Sometimes I green olive/ black olive in the middle of them. Thats optional. Pretty simple, nothing special I do, but I have tried outrageous crap in it...experimenting. Hot stuff, which worked for me but noone else. A sweet red pepper slice or green pepper slice. Those go well too but the regular ole mix, up top is the fast ones to go.
EAT,SLEEP,FISH, EAT,SLEEP,HUNT
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