Deer Hunter’s Roundup 2023

August 1, 2023 7:27 AM CDT

WELCOME TO THE 2023 DEER          HUNTER’S ROUNDUP

YOUR HOST: JOEL KARNICK

ALSO HOSTED BY GRAY GUNDERSON AND GREGG “BIG-G” GRIESEL

2023

36 Point Buck?   It’s True!  See Story HERE

    Barbecued Stuffed Pigeon : Mix together the following stuffing: STUFFING: 1 cup of bread crumbs ¼ tsp. Oregano 1 cup chopped onion 1 T. chopped parsley ¼ cup grated Parmesan cheese ¼ lb. melted butter ¼ tsp. pepper 2 eggs ¼ light dry wine   Stuff 4 pigeons. Close cavity by sewing or tacking to hold in dressing. Wrap a thick slice of bacon around each bird. Run all for birds on a skewer, place over hot coals, turn with a motor or by hand. Baste often with melted butter and lemon juice. Tender birds should be ready to serve in about 45 mins. Camp Liver and Tongue : Camp Liver and Heart : Liver and Heart bacon salt and pepper flour chopped onions water Cut the liver and heart into strips about ½ in. thick. Salt and pepper to taste, then coat with flour. Let stand a few minutes. Rake some coals from the fire and cook the bacon until crisp in a camp frying pan. Set bacon aside to drain. Brown the liver and heart in very hot bacon drippings. Set aside to drain. Add chopped onions and cook about 5 mins. Crumble the bacon and add onions. Add liver and heart, then slowly add just enough water to cover the meat. Cover the frying pan, reduce heat ( by raking away some coal, if necessary) and simmer for 30 mins. Stir from time to time. Thicken the gravy with a little flour and add more salt and pepper if desired. Can be made in the oven too. Big Game Liver : Wash and skin liver, cut into inch thick slices. Start bacon in a fry pan over very slow fire, and in another fry pan add oil to at least ½ in. depth. Heat oil, salt and pepper liver slices, pat in flour and fry until golden brown in hot oil. Drain, place on warm platter and top each with a slice or more of bacon and serve.   Tongue : Tongue is a less tender variety of meat and requires long slow cooking in liquid. To cook, cover tongue with water. When cooking fresh tongue, add 1 tsp. salt to each quart of water. Cover tightly; simmer tongue 3 to 4 hours, Drain: plunge tongue into cold water. Peel skin from tongue, cut away roots, bone and cartilage.  Can be served hot or cold.   Moose Tongue : 1-4 lb. Tongue- precooked until almost tender 2 cans tomato soup 1 (soup) can water 1 large onion (diced) 1 green pepper (diced) salt and pepper to taste 1 T. sugar ¼ piece small hot red pepper, crumbled (can use red pepper flakes) 1 clove garlic ½ tsp. chili powder ½ lb. Mushrooms   Saute onion, celery, green pepper, add tomato soup and water. Add mushrooms and simmer 5 mins. Peel and slice tongue (precooked as above) Brown lightly in hot fat, then add sauce and simmer approximately 1 ½ hours.

Quick Crock Pot Venison Roast

from Bill, Randy and Jim at Phillips Ford

1 Medium Roast

4 Potatoes chopped

1 lb. carrots

1 large onion

1 brown gravy mix

Throw it all in a slow cooker for 6 to 7 hours, salt and pepper to taste.   Delish!