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Meats, Game, Main Dishes

Jalapena Dove Breasts

10 to 20 dove breasts
30 jalapena peppers, seeded
30 bacon slices

Carefully remove meat from each side of dove breast with sharp knife and slice each half lengthwise into 2-3 pieces.

Cut jalapena peppers lengthwise into strips about the same size as the dove breast. Be sure to remove the seeds. Cut bacon slices into halves. Wrap 1 dove breast slice, 1 jalapena slice in half slice of bacon and skewer with toothpick. Cook in broiler or on barbecue coals until bacon is brown.

by Ronnie Tobin

Jerry's Texas Style Brisket

8-12 lb. Briskey or Venison
1 large bottle French's mustard
1 bottle liquid brown sugar
2 bottles Kraft original Bar-B-Q sauce
1 bottle Worcestershire sauce
salt/pepper

Place brisket in large roasting pan. Poke holes with a large fork, salt and pepper to taste.

Prepare 1st sauce and mix:
1 bottle Bar-B-Q sauce, bottle mustard, bottle Worcestershire sauce, add liquid brown sugar to taste, add water to thin mixture. Pour over brisket.

Cover and place in oven at 375, approximately 3-4 hours till tender. Cooking time varies with size of brisket.

Take brisket from roasting pan and remove fat, slice. Put sliced brisket in cleaned roasting pan.

Prepare 2nd sauce exactly as 1stand pour over sliced brisket. Simmer till ready to serve.

by Larry Spigler

Rice and Deer

1 cups regular long grain rice 1 can cream of mushroom soup
1 can beef broth flour
garlic salt black pepper
2 medium onions, sliced milk
1 soup can of water or white wine 4 tbsp cooking oil
1 green pepper, chopped cup butter
pkg Liptons Onion Soup (herb&garlic) 1 lbs of meat cut in small pieces (any type of meat: venison, beef, pork, doves, quail chicken, squirrel)

Tenderize the meat with the edge of a saucer or the back of a large knife. (Add a small amount of pork with venison) Salt and pepper each piece of meat, shake in flour, then brown in hot oil in Dutch oven. Remove the browned meat and place on paper towel. Turn the heat low, add rice to the oil remaining from browning the meat and cook until brown. Add the soup mix, cream of mushroom soup, beef broth, and water (or wine). Place the onion and peppers over the rice then add the meat. The rice should be covered with an inch of liquid. Place in a 350 oven for one hour. While cooking add, milk if liquid needed to keep the rice moist. At the end of cooking drizzle with butter.

by Ronnie Tobin

Mexican Scramble

1 lb. ground meat chopped onion
1 (16oz) can pinto beans chopped tomatoes
1 (14 oz.) can stewed tomatoes grated cheese
1 pkg. taco mix nacho chips
shredded lettuce

Brown ground meat and drain thoroughly. Add beans, stewed tomatoes and taco mix. Allow to simmer for 30 minutes. Place 10 to 12 nacho chips on serving plate. Serve in generous serving of meat mixture and top with shredded lettuce, chopped tomatoes, chopped onions and grated cheese.

by Beverly Sparks