Brewed a triple dose of the Salisbury wild game steak (wild hog/pronghorn combination) today at the office. Was a big hit. Need to mention that you should remove the lid of the crock for about the last 30-45 minutes as this will help the gravy thicken up… mmm mmm!

Just wanted to jot down a recipe that worked out good in the kitchen last week.  I took one package of cubed deer steak and laid it in a crock pot on ‘low’ for 3 1/2 hours.  With it, I put half an onion, one can of cream of mushroom soup, 1/4 cup of flour, 1/2 cup of milk, salt, pepper, and garlic salt.  We ate it over mashed potatoes, but it would be great over white rice as well.  Dynamite venison and gravy.  Hope you enjoy! 

I’m making a 3XXX batch of it tomorrow for the grad students at my office, so I’ll let you guys know what they think of it.  Til later ~ dihardhunter

Wednesday night, I thawed out 4 packages of mule deer steak and trimmed them into 1/2″ thick jerky slices.  Here is the result of a 24-hour seasoning and cure period headed into the oven.  Only took about 2 hours drying in the oven and TaDa!  MMmmm…mmm…good!  It turned out awesome!

Now that is some tender goodness…:)