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Featured Recipes

Little Rock Style Barbecued Deer Ribs

Ingredients:
1 side of deer ribs (3 to 4 lbs.)
LR Barbecue Rub:
1/4 cup paprika
2 tsp. onion powder
2 tsp. black pepper
2 tsp. white pepper
2 tsp. salt
1 tsp. ground cayenne pepper
1/2 tsp. garlic powder
Shack's Barbecue Sauce:
1 (24-oz.) bottle ketchup
11/2 cups white vinegar
1/3 cup sugar
3 T. prepared mustard
3 T. chili powder
2 T. garlic salt
1 T. black pepper
Hot sauce to taste
Place ribs in stockpot, cover with cold water, and simmer for 1 hour. Drain and allow to cool. Combine rub ingredients and mix well. Sprinkle on the cooled ribs, and let stand at room temperature for 1 hour while you prepare the sauce. Combine all sauce ingredients in nonaluminum saucepan and heat to a rolling boil, stirring constantly. Reduce heat and simmer for 30 minutes. When ready to cook, arrange ribs on grill, 4 to 5 inches over moderately hot coals. Cook for 15 minutes, turning once. Baste with barbecue sauce, and continue grilling until ribs are done.
Many hunters discard the ribs when dressing their deer, but savvy game chefs know this is some of the best-tasting meat on the carcass. Try them using this down-South rub and barbecue sauce, and you'll be wishing your deer were all ribs.
Keith Sutton
Alexander, AR

Venison Salisbury Steaks in Mushroom Gravy

Ingredients:
5 lbs. ground venison
1/2 lb. ground uncooked bacon
(a food processor works well for this)
2 medium onions, finely chopped
1 tbsp. garlic powder
1 tbsp. seasoned salt
1 tbsp. smoky seasoning or 1 tbsp. liquid smoke
1 large or 2 small eggs
3/4 cup Italian-seasoned breadcrumbs
Olive oil
1 (1 lb. 12-oz.) can mushroom stems and pieces
2 (1-oz.) pkgs. dry beef gravy mix

In large bowl, combine all ingredients excepts olive oil, mushrooms and instant gravy. Hand knead until all ingredients are well mixed. Form mixture into oval patties about an inch thick and about 5 inches long. Fry in olive oil until browned on the outside but still uncooked inside. Arrange browned patties in glass or aluminum baking dish.

Drain mushrooms, retaining liquid. Add enough water to the mushroom liquid to equal the amount needed for gravy, and prepare gravy according to package directions. When gravy has thickened, add mushrooms and pour over patties. Cover dish with foil and bake at 350°F for 1 hour. Check patties with meat thermometer; center should register 165°F. Cook longer if necessary until temperature is reached.

James Wiggins
Rome, OH