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We've been collecting lots of great
recipes over the years. Here's a few of our favorites!
If you have a recipe you'd like to share,
we'd love to try it out!
Email us!! jhummert@breese.org
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Buckhead Venison Roast
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2 to 3 pounds of venison roast
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One (1) medium onion chunked
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¼ teaspoon of salt
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¼ teaspoon of pepper
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One 1 teaspoon of garlic, minced
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6 ounces of Buckhead Marinade
Place roast in crock pot or slow cooker, add ingredients and simmer for
6 to 8 hours. Start in the morning and it will be finished when you are
coming home from work. |
Buckhead Style Venison Loin
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One (1) Whole Venison back strap or Loin
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3 ounces of Buckhead Marinade
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One (1) teaspoon of Buckhead dry spice
Marinade back strap or Loin in a plastic bag containing Buckhead
Marinade for 6 to 12 hours in the refrigerator.
Remove Loin from Marinade and place on hot grill and sprinkle dry spice
over one side only. Grill until medium rare. Generally grill rate is
about 6 minutes on each side.
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Venison Burgers Supreme
Pat out 4 patties from the bulk venison, place patties on a hot grill.
Using a teaspoon, pour Buckhead Marinade on top of the raw patties,
using the Buckhead dry spice, one short shake of dry spice on each
burger (one side only). Flip patties and repeat the procedure with the
liquid marinade.
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Buckhead Venison Kabobs
After chunking venison, place chunks into a container containing
Buckhead Marinade for 3 to 4 hours. Drain off marinade from meat and
start placing them on a skewer in between the onions, mushrooms and
green and red peppers. Place the skewers on a hot grill and lightly
shake on Buckhead dry spice for the zestiest kabobs you have ever eaten.
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Deer Jerky
After looking for years for the best jerky recipes - I am sure you will
like the ease of this mix.
Cut your desired venison strips and place them in Buckhead Marinade for
4 to 5 hours.
Remove strips and pat dry before placing them in the dehydrator or oven.
Once they are in position to be cooked, lightly sprinkle the Buckhead
Dry Spice on one side only. This recipe has brought raves from deer
hunters all over.
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Marinating Tips:
Never marinade foods in metal containers for extended lengths of
time (I hr. plus). The acids in foods can react with metal, causing
an unpleasant taste. Instead, use glass, ceramic, plastic zip lock
bags or plastic containers for marinating.
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Meat Safety Tip:
To reduce the risk of spoiling, store meat in the refrigerator until
you are ready to cook. Never thaw or marinade meat at room
temperature, especially in warm climates.
Marinating Times
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Beef Steaks:
Marinade 1 hour, for cuts up to 1/2 inches thick. For thicker
steaks, add 30 minutes marinating time for each 1/4 inch of
thickness.
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Pork Steaks:
Marinade at least 2 hours or more, and if you prefer baste with our
marinade while cooking to keep meat juicy.
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Hamburger:
Marinating is not necessary, just pour on ground meat and grill.
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Chicken Breast Fillet:
Marinade an 8 oz. chicken breast 30 to 45 minutes. Cooking time 8
to 10 minutes on a hot grill.
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Venison Steaks or Chops:
Marinade 2 hours, marinade whole loins or tenderloins 6 to 8 hours.
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Deer Jerky:
Marinade 1/4 inch strips of venison at least 2 hours before
dehydrating.
Chef’s Request Steak Marinade and
Buckhead Wildlife Marinade
are also great on many other meats, such as wild game or waterfowl.
Chef’s Request was especially developed for the “True Steak Lover” and
Buckhead was developed especially for deer, but works well on
anything you can put on the grill, in the skillet, crock pot, oven and
even on the George Foreman.
If you try it on other game and come up with a good recipe we would love
to hear from you so we can share it with other wild game lover
customers. |
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