It’s that time of year to use the remaining deer meat that’s in the freezer. This deer loin recipe is fantastic, simple, and best of cooked in a smoker but can be done in an oven just the same.Ingredients: 1 deer loin about 3 to 4 pounds 12 slices of thick cut bacon 2 medium onions 3 carrots 2 stalks of celery 3 medium potatoes 1 quart of beef broth the meat rub of your choice Directions: Prepare smoker to approximately 250 degrees. With a large knife cut about 4 slits in the loin. Fold a slice of bacon and insert down inside the loin. Repeat until all the slits are filled. You can stuff as many pieces of bacon inside the loin as you wish. Next heavily put the rub all over the loin, don’t be afraid to use too much. Place the loin in roasting pan and put in the smoker or oven. You will let the loin cook for 2 hours. Now it’s time to prepare the vegetables. Chop all the vegetables into bite size pieces and place in another roasting pan. Pour the beef broth over the vegetables. The next step is to remove the loin from the smoker/oven. Remove the loin from the pan it was in and place on top of the vegetables. Pour what juice was in the bottom of the pan and pour into the vegies. Place back into the smoker/oven. The next step is not necessary but makes it better. If you have a rack on top of the loin place approximately 8 pieces of bacon over the loin so the bacon drippings drip over the top of the loin. Cook for approximately 1.5 hours until the vegies are tender. Let the meat rest for about 10 minutes until slicing. Serve the meat and vegies on a plate and in a seperate dish put some of the juice in it so you can dip the meat. CHEERS !!!!!!
It’s been a long summer and I haven’t posted a new recipe in a while. Well these grilled stuffed peppers are amazing and not for the vegetarians out there. Its quite simple and can be an appetizer or side dish.Ingredients: 8 red bell peppers cut in half 1 1/2 pounds of bacon fried and chopped 1/2 of a medium onion diced 1 cup of jack cheese shredded 1 cup mozarella cheese shredded 1 bootle of beer olive oil Directions: Cut peppers in half and discard the inside and seeds. It is very important to keep the stem on. ( you will know why in a second) Rub olive oil on the outside of the pepper, place on heated grill and pour some beer inside (this is why you kept the stem on so the beer stays inside. You have to now drink the beer you didn’t use, no beer wasting !! Grill peppers about 15 minutes until they begin to feel soft. In seperate bowl combine bacon, onions, and cheeses. Mix well and stuff into the inside of the peppers. Grill approximately 5 minutes until the cheese is hot. Remove and serve. Oh Yeah !!!! CHEERS !!!