12-12-2019, 01:03 AM
Whole backstrap, wrap in bacon, inject with creole butter Cajun injector, sprinkle liberally with Tony's . Water smoker for 21/2 hours or 145 degrees. Its like a miniature prime rib.
1lb of ground deer, browned , remove from skillet to drain, 2 cans cream of mushroom soup into skillet, 2 beef bullion cubes, 1 1/2 to 1 2/3 can of water, mix soup water and cubes in skillet, add back the deer meat, simmer, 2 heaping teaspoons sour cream. Mix well, simmer a few min, serve over rice.
1lb of ground deer, browned , remove from skillet to drain, 2 cans cream of mushroom soup into skillet, 2 beef bullion cubes, 1 1/2 to 1 2/3 can of water, mix soup water and cubes in skillet, add back the deer meat, simmer, 2 heaping teaspoons sour cream. Mix well, simmer a few min, serve over rice.