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Deer & Fixings

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Country Style Venison Steak

Venison steaks

  • Flour
  • Salt
  • Red pepper
  • Black pepper
  • Cooking oil
  • 1 large onion, chopped
  • 2 Tbsp flour

Roll deer steak in flour that has been seasoned with salt, red and black pepper to taste.

Fry meat in cooking oil until well done.

While meat is cooking, saute onion in a small amount of oil in a covered, large iron pot.

Then put meat aside, and pour off all but a small amount of grease. Brown 2 Tbsp flour in the grease, stirring constantly. Add enough water to make soupy, and pour this into the sauteed onions. Add enough water to make gravy, and then add the meat.

Cover and let simmer 45-60 minutes, or until meat is tender.

Add more water gradually, if needed, as gravy cooks down.


Savory Barbecued Ribs
(Makes 4 to 6 servings)

  • 3 to 4 pounds venison ribs
  • 1 envelope dry onion gravy mix
  • 3/4 cup water
  • 1/4 cup lemon juice
  • 2 Tbsp oil
  • 2 Tbsp ketchup
  • 1 Tbsp brown sugar

Combine ribs with about 1 inch salted water in large saucepan. Cover and simmer 1-1/2 hours, until tender; drain. Combine gravy mix, water, lemon juice, oil, ketchup, and brown sugar; brush over ribs. Grill over hot coals 15 to 20 minutes, turning frequently and brushing with sauce.

NOTE: Ribs may also be cooked on an open brazier (Increase cooking time in packets by 30 minutes) or in a water smoker. Prepare smoker according to manufacturer's directions. Brush sauce completely over ribs. (Do not place ribs in foil packets.)

Place ribs on each rack of smoker. Cover and smoke. Cook at low to moderate temperature 4 hours or until tender.


Venison Ribs

  • 3 pounds venison ribs
  • 1 Tbsp salt
  • 1 quart water
  • 1 tsp paprika
  • 1 large onion, chopped
  • 1/2 cup ketchup
  • 1/4 cup vinegar
  • 2 Tbsp water
  • 3 Tbsp bacon drippings
  • 2 tsp chili powder

Soak venison ribs in salted water solution for several hours or overnight. Wash the ribs after soaking, and parboil 30 minutes in pressure cooker at 10 pounds pressure. Remove from pressure cooker and place in frying pan. Mix the last 7 ingredients together, pour over the ribs and bake in 375 degree oven about 1 hour, or until meat is tender and browned.


Jelly Glazed Venison Roast

  • Venison roast, 7-9 pounds
  • Salt, red pepper, and garlic to taste
  • 2 Tbsp olive oil
  • 1-1/2 cups sherry or wine vinegar
  • 4-6 strips of bacon, raw
  • Grease from bacon
  • 1 Tbsp flour
  • 1/4 cup water
  • 3-4 Tbsp currant jelly

The night before cooking: Trim the meat well. Make holes for seasoning, and use salt, red pepper, and garlic salt. Make slits crosswise in meat, and rub with olive oil. Pour 1/2 cup sherry or wine vinegar over roast.

On day of cooking: Cover meat with bacon strips, and place on rack. Bake, uncovered, at 250 degrees for 40 minutes per pound (9 pound roast, about 6 hours). Using bacon grease and 1/2 cup sherry, baste often.

One hour before serving (not included in baking time), remove meat from pan. Skim off as much fat as possible from the basting sauce. Mix the flour and water together, and stir in with the sauce to form the gravy. Then add 2 tablespoons to the jelly to the gravy, and mix well. Replace meat in pan with the gravy. Pour 1/2 cup sherry over roast and dot with remaining jelly. Cook at 275 degrees about 1 hour, basting with gravy. Let sit a few minutes before carving. Serves 8.

Fish and Fixings is $15.50

How To Order



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Night Hawk Publications
4112 Camp Horner Road
Birmingham, AL 35243

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