Thinly sliced deer steak, pounded
Flour
Schilling Cajun spice blend
Oil

Cooking Instructions

Pound steak well.
Heat a small amount of oil in the skillet on med/ med. high.
Sprinkle spice on steak, as much or as little as you like.
Coat in flour.
Fry in oil until very well done, but not overcooked into jerky

2 Whole bay leaves
1 tablespoon salt
1 teaspoon ground red pepper( cayenne)
1 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
4 tablespoons unsalted butter
cup finely chopped celery
1/2 cup of celery finely chopped
1/2 cup finely chopped bell pepper
1/4 cup chopped greens onions
12 teaspoon of minced garlic
1 tablespon tabasco sauce
1 tablespoon worecestershire sauce
1/2 cup milk
2 pounds ground beef
1/2 pound of ground pork
2 eggs lighthy beaten
1 cup very fine dry bread crumbs

Cooking Instructions

combine the seasoning mix ingredients in a small bowl and set aside.
melt the butter in 1 quart saucepan over medium heat.

add the onions, celery, bell pepper, green onions, garlic, tabasco, worcestershire and seasoning mix.

saute until mixture starts sticking excessively, about 6 mins, stirring occasionally and scraping the pan bottom well.

stir in the milk and 1/2 cup catsup.

continue cooking for about 2 mins, stirring occasionally.

remove from the heat and allow mixture to cool to room temperature.

place the ground beef and pork in an ungreased 13 x 9 inch baking pan.
add the eggs, the cooked vegetable mixture removing the bay leaves, the bread crumbs.
mix by hand until thoroughly combined in the center of the pan … shape the mixture into a loaf that is about 1 1/2 inches high x 6 inches wide and 12 inches long.

bake uncovered at 350 for 25 minutes, then raise heat to 400 and continue cooking until done, about 35 minutes longer.

serve immediately.

2 lbs Italian/green onion sausage (crumbled)
Saute in large pan.

3 packs frozen chopped seasoning (bellpepper, onion, celery)
Brown the above together and skim off any excess grease.
Season to taste with garlic powder, “Tony Chacherie” or other full-bodied seasoning, and Worcestershire sauce.

Add 1-2 cans Ro-Tel Tomatoes.
Add chicken broth or stock to cover (about 3″ above seasoning/meat mixture).
Cover and simmer a few minutes.

Add 1-3 cups of any meat or shell fish as desired….shrimp, crawfish, turkey, chicken, etc.
Cover and simmer some more!

Add 2-4 cups of rice (Uncle Ben’s works great!), depending on how large your pot is.
Cover and cook on “hi” for 15 minutes or so; then turn down and cool, stirring occasionally until tender!

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