THE TOTALLY UNOFFICIAL AAPK COOKBOOK

[gsmith7158]

Mamies Sphagetti Sauce
1 1/4 pound Ground Beef
1 bell pepper
1 medium sweet onion
2 14.5 oz cans diced tomatoes
2 6 oz cans tomato paste
1 level tbs garlic powder
2 level tbs chili powder
1 tbs olive oil
Using a 5 quart Sauce pan dice onion and bell pepper and saute in olive oil until transluscent. In a separate pan brown the ground beef and drain thoroughly.
Combine the balance of the ingredients in the sauce pan with the onions, peppers and beef. Add enough water to bring sauce to your desired consistency (about 14 to 16 oz). Stir well and bring to a slow bubble over medium low heat. Cover and decrease heat to low and simmer for about 30 minutes. Cook spaghetti noodles per instructions on the box and enjoy. This makes a good bit of sauce so you can freeze any that's left over for later use.

[Stanwade]

Deer leg is in the smoker—I’ll post pictures when It’s done—here’s one of our smokers—charbroil big easy..

[Montanaman]

Looking good, Ryan What kind of wood or charcoal, great looking smoker!

[Stanwade]

Kris— I used cherry wood to smoke it and sliced it up with a Keen Kutter knife ...was my uncle’s 72nd birthday and we had a great time !!goodnight!!

[Stanwade]

Here’s a few close ups..truly came out awesome.got compliments all day!...i smoked it until it reached 130f internal temperature then let it finish in the cooler..

[WillyCamaro]

Epeec baby!
When can I come over for supper .
Willy

[Stanwade]

Willy—anytime ..then you meet Layla!

[Doc B]

SMU has these downloadable old cookbooks. Pretty neat.
http://digitalcollections.smu.edu/cdm/s ... F3gIaN-Tyw

[Stanwade]

Thanks Doc! I’m going to check them out and Probably print some recipes out that I haven’t heard of before to add to my repertoire!

[Stanwade]

Making a skillet of deer sausage gravy using one of TripleH’s bushcraft spoons.. It works awesome! Thanks again Scott!

-1 pound of bulk sausage, your choice

-4 to 5 cups of milk

-1/3 cup flour

-1 teaspoon of seasoned salt

-1 or more teaspoons black pepper

*crumble sausage with spoon as you brown it over medium high heat

*when sausage is browned completely slowly sprinkle flour into skillet until the sausage absorbs it all then brown on medium heat until the raw flour smell is gone (3-4 minutes)

*add milk, pepper and seasoned salt to skillet and stir over medium/low heat until it thickens (5-10 minutes) , you can always add more milk if it gets too thick

*enjoy over biscuits, toast points, fried taters, eggs etc!

[treefarmer]

Ryan,
Your venison leg sure looked good and I find your gravy recipe to be interesting!
It's amazing how many different ways folks prepare the same critter to get delicious results.
We have never made anything from a deer ham but sliced fry meat, a lot of work removing silver skin after all the muscles have been separated. I processed several deer for our pastor this year and his wife wanted roasts and reports they have been delicious. I don't know if what we do is traditional or maybe we are in a rut? Hams are always boned out, muscles separated, sliced thin for frying, back straps are made into about 2" boneless chops, the rest, except the tenderloins, ends up as ground venison or venison sausage.
Keep showing these good venison recipes.
Treefarmer

[doglegg]

Ryan,
Your venison leg sure looked good and I find your gravy recipe to be interesting!
It's amazing how many different ways folks prepare the same critter to get delicious results.
We have never made anything from a deer ham but sliced fry meat, a lot of work removing silver skin after all the muscles have been separated. I processed several deer for our pastor this year and his wife wanted roasts and reports they have been delicious. I don't know if what we do is traditional or maybe we are in a rut? Hams are always boned out, muscles separated, sliced thin for frying, back straps are made into about 2" boneless chops, the rest, except the tenderloins, ends up as ground venison or venison sausage.
Keep showing these good venison recipes.
Treefarmer

"or maybe we are in a rut?"
Philip, hope that wasn't a pun!!!

[Stanwade]

Ryan,
Your venison leg sure looked good and I find your gravy recipe to be interesting!
It's amazing how many different ways folks prepare the same critter to get delicious results.
We have never made anything from a deer ham but sliced fry meat, a lot of work removing silver skin after all the muscles have been separated. I processed several deer for our pastor this year and his wife wanted roasts and reports they have been delicious. I don't know if what we do is traditional or maybe we are in a rut? Hams are always boned out, muscles separated, sliced thin for frying, back straps are made into about 2" boneless chops, the rest, except the tenderloins, ends up as ground venison or venison sausage.
Keep showing these good venison recipes.
Treefarmer

Thanks Philip! I eat 2-4 whitetail per year myself so the last 6-8 years I’ve been trying and perfecting new ways to prepare it to keep it interesting, and I love cooking/bbqing/smoking etc. so it’s fun and rewarding for me.. I’ll keep posting as long as you fellas keep enjoying it! Next up sometime soon—backstraps stuffed with lump crab !! Talk to you guys soon! And thanks again for the comments, I appreciate them!

[tongueriver]

Got squirrels?

https://www.agrisupply.com/carolina-coo ... /p/101683/

[Stanwade]

CHICKEN HAM!!

Sound weird? Maybe—but it’s worth making if you like chicken and or honey chicken/turkey lunch meat..give it a try, you’ll love it...

Here’s the basic recipe:

https://chickensintheroad.com/farm-bell ... -into-ham/

I tweaked it and made it to my taste...Above pictures are what I used this morning to make a double batch (lots of tarragon in my homemade poultry rub)..some screen shots from the recipe below ...I usually cook it sous vide @165 for 1 hour..Any cooking method is good as long as you don’t overcook it..and I don’t tie it up like the recipe shows, I just slice it thin after I cook it...it’s very important to soak it in fresh water for an hour after it marinates/cures for 3 or 4 days..I also save the drippings (from the cook) to dump over the slices after I cook it...the brand of spices I buy/use religiously is Con Yeager, a local spice company..their products are so fresh and potent that I only use other brands in a pinch..if you can get your hands on any of their spices or jerky kits, sausage seasoning etc.. I highly recommend trying them out. I believe you can order their products online..

[edge213]

The chicken sounds delicious.

[Stanwade]

David, thanks!! — try it .. it’s worth the effort!!

[Stanwade]

Cooked the chicken sous vide @ 145 degrees for 1.5 hours.. then I sliced it thin on my little electric slicer.. made chicken-bacon- ranch sandwich’s for dinner mmmm !

[WillyCamaro]

Um num num Ryan

[Stanwade]

Willy— yep!!! Ps— Got the knife buddy I absolutely love it! Let me know when you get yours buddy!

[WillyCamaro]

Awesome , and i will definitely do that .

[TPK]

Cooked the chicken sous vide @ 145 degrees for 1.5 hours.. then I sliced it thin on my little electric slicer.. made chicken-bacon- ranch sandwich’s for dinner mmmm !

Sounds Awesome Ryan! I could go for that right now!

(Ranch, another thing we don't have. )

[Stanwade]

Tom~~I'll air mail you some next time I make it!!

[Stanwade]

So I made some homemade Syrian bread dough tonight with rosemary and garlic added to it... Going to have a lamb on the road cookout tomorrow ...figured I'd make them from scratch instead of buying them.. I'll post more pictures when they are baked off..

[Stanwade]

Done- brushed them with melted butter then dusted them with garlic pepper salt before I baked them..came out more like pita bread than Syrian bread but still pretty good..