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This list is all the wildlife depts across the country-this will get you started on a surfin'safari-just come back to deercook.com!Fajitas
06/08/2006 -
FAJITAS- Thin slice steaks or roast about like baloney and layer meat in a glass dish. Sprinkle each layer w/ Deer Cook fajita seasoning, do about 4 layers. Pour a can of coke over the meat and let sit at least an hour. Get a hot skillet w/a little oil and a clove of garlic. Put the meat in the skillet - when the juices come up flip it when the juices come up again take the meat out and slice it for the tortillas w/ onion,green peppers,chesse,lettuce, tomatoes and sour cream. So good you may pass out at the table!!
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The perfect roast
06/08/2006 -
THE PERFECT ROAST-- Take a decent size roast, stab 6 holes in it across the top of the roast, put whole cloves of garlic in the stab holes. Rub the roast w/oil, then sprinkle liberally with Deer Cook Char-Steak or some other seasonings. Place in glass dish and place in 350 degree oven for about 35-40 minute. Check internal temperature when it hits 130 degrees take the roast out and let it sit about 10 min. before slicing . If it seems to rare for you, increase the internal temperature by five degrees until you find the temperature you like. Although it is recomended that meat be cooked to 160 internal temperature, venison is just to lean to go that high without losing some flavor and texture. Try lower temperatures w/ confidence because no one I know has ever had any ill efffects from eating venison prepared this way.
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