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Quick, easy and cheep way to turn a Grill into a Grill-smoker.
Adding smoke to your back yard
grill will help add flavor.
So you love the taste of a good smoked steak, but you are regrettably with out a smoker. All that you have is a gas grill. Don't worry, with the simple aid of a bread baking pan and some tin foil, you add that great smoked taste to your back yard dishes.
Venison Liver Pate
When I took a buck this year, I kept the liver, rather than leaving it in the gut pile for the coyotes. My family's not big on organ meats, but I had seen some recipes that called for deer liver and I wanted to try it.
Here's the basic recipe I followed yesterday to make venison liver pate:
1 lb deer liver, (I used the large lobe) diced
8 oz butter cut up in small chunks
1/2 c minced onion
2 eggs, hard boiled and chopped
1 clove garlic, crushed
4 T mayonnaise
2 T bacon fat
2 t Frank's hot sauce
Honey Barbecue Sauce
This sauce recipe was sent to us from Jance.
Ingredients
* 1/4 cup butter or margarine
* 1 medium onion
* 1 cup ketchup
* 1/3 cup water
* 1/4 cup honey
* 1 tablespoon Worcestershire sauce
* 1/4 teaspoon black pepper
Melt butter in small saucepan; then add onion, and sauté 4 to 5 minutes or until tender. Stir in ketchup and remaining ingredients; bring to a boil. Reduce heat and let simmer, uncovered, for about 5 minutes. Refrigerate after use, will keep for up to a week.
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