This simple twist to a classic shore lunch fish fry will have everybody wanting you to catch more crappies. The recipe works well with just about any panfish...Read more
Legendary Whitetails 8/05/2013
This is a great dish that takes the flavors of deer and squirrel and combines them into an excellent medley of flavor. If you do not have a slow cooker this recipe can be done in the oven as well. If you choose to use the oven reduce cooking time by 2 hours (always check to make sure meat is thoroughly cooked before serving as some ovens differ) to reduce chance of overcooking,
1 deboned deer shoulder (or roughly 2-3lbs of deer meat)
3-4 squirrels cleaned and quartered (i actually throw the heads in as well, but that is your choice)
2 large white onions quartered
6-8 red potatoes (or 4-5 large baking potatoes halved)
6-8 carrots chopped into large pieces
1 cup white wine
1 cup water
1/2 cup soy sauce
This recipe takes roughly 7 hours of total time to prepare.
First place deer and squirrel in large bowl, pour in water, wine, and soy sauce place in fridge for about 1 hour.
In a large slow cooker pour in deer and squirrel as well as the marinade, add in your vegetables.
Set cooker on medium temperature (375 if you are using the oven) and allow to cook for roughly 6 hours (4 for oven) or until meat easily separates.
Remove meat and veggies add in a small amount of flour as you stir the liquid with a whisk to make a gravy. Serve gravy over the meat and veggies and enjoy.
Serves 6-8 people