Bookstore and Recipes

Blackjack Ranch is a Barnes and Nobles Associate. Please click on the links below for finding the latest and the best of venison recipes and deer books.

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Here are some great books on Deer:

Venison:

 

COMPLETE VENISON COOKBOOK

QUALITY VENISON: HOMEMADE RECIPES AND HOMESPUN DEER TALES

VENISON GOURMET

OH DEER!: THE VENISON COOKBOOK FOR BEGINNERS

ART OF COOKING VENISON

 

Deer Farming and Management:

FARMING WAPITI AND RED DEER

MANAGEMENT AND HEALTH OF FARMED DEER

DEER AND ELK

WHITEHEAD ENCYCLOPEDIA OF DEER

DEER OF THE WORLD; THEIR EVOLUTION, BEHAVIOUR, AND ECOLOGY

RED DEER; BEHAVIOR AND ECOLOGY OF TWO SEXES

PLEISTOCENE RED DEER, REINDEER AND ROE

VERT AND VENISON: FOREST LAWS AND RESOURCE MANAGEMENT: THE ENGLISH EXPERIENCE

WHITETAILS: BEHAVIOR ECOLOGY CONSERVATION

 

Hunting:

STEPS ALONG THE HUNTER'S PATH: A RICH MIXTURE OF HUNTING WISDOM FROM A WHO'S WHO OF TODAY'S TOP DEER

ADVANCED DEER HUNTER'S BIBLE

DEER HUNTERS ALMANAC

DEER HUNTING

LOOK AT LIFE FROM A DEER STAND

SECRET STRATEGIES FROM NORTH AMERICA'S TOP WHITETAIL HUNTERS; BOW AND GUN HUNTERS SHARE THEIR SUCCES

THE DEER HUNTERS: THE TACTICS, LORE, LEGACY AND ALLURE OF AMERICAN DEER HUNTING

 

Deer Antlers:

DEER ANTLERS: REGENERATION, FUNCTION AND EVOLUTION

ANTLERS: NATURE'S MAJESTIC CROWN

 

Novels and Misc:

YEARLING

WHITETAILED DEER: 2000 CALENDAR

GARDENING IN DEER COUNTRY; FOR THE HOME AND GARDEN

HOW THE BABY DEER GOT SPOTS: A STORY BASED ON INDIAN LEGEND

FOREST (I CAN READ BOOK SERIES)

LONG SPIKES

DEER OF CHINA: BIOLOGY AND MANAGEMENT : PROCEEDINGS OF THE INTERNATIONAL SYMPOSIUM ON DEER OF CHINA,

 


Blackjack Ranch Recipes

Teriyaki Venison:

This is Da Kine Kamaina Molokai recipe (old time Molokai , Hawaiian recipe) for Teriyaki Venison marinade. This recipe is best (most original) when used with Axis deer, since that is the only species popular on the island.

The best way to prepare the meat is to freeze a large roast, then (usually using a band saw) cut it into 1/4 (and I don't mean 3/8 or 1/2) inch steaks - cutting cross grain, of course. I guess if you could cut it 1/4 inch without freezing it, that would be better, but our meat cutting skills were never that good.

Marinate it overnight or longer (24 hours doesn't hurt) and cook it on a wood grill fire. I know you don't have Kiave wood, but oak or misquite works well. Heck, it's even great with briquettes. Cook as long as you need to for safety, or to taste. (Some like it still kickin', others like it crispy). Since it is thin, and has sugar (from both the sugar and sake) it will brown fast. Serve sizzling hot, like on a hot Fajita platter for warmth and effect.

This stuff is Superb! It is even great cold on a sandwich.

 

Mix all ingredients and pour over meat. We "rotate" it a few times to ensure thorough contact. Marinate for a minimum of one hour, overnight for best flavor. Baste the meat while cooking, if you like. It gives a little stronger flavor.

Aloha!

Courtesy of Debbie Blickenstaff Kelsay - haole wahini. Ke kukui o Molokai