DEER HUNTER’S ROUNDUP 2020

                                           !WELCOME TO THE 2021 DEER HUNTER’S ROUNDUP

 

Your Host – Joel Karnick (with son Blake)

 

2021 Show Schedule

Saturday, Nov. 20th 6pm to 8pm

Sunday, Nov. 21st 6pm to 8pm

Monday, Nov. 22nd 6pm to 8pm

Tuesday, Nov. 23rd 6pm to 8pm

Wednesday, Nov. 24th 6pm to 8pm

Friday, Nov. 26th 6pm to 8pm

Saturday, Nov. 27th 6pm to 8pm

 

2020 Show Archives

Saturday, Nov. 21st……6pm to 8pm (Listen HERE)

Sunday, Nov. 22nd …….9pm to 10m (Listen HERE)

Monday, Nov. 23rd……6pm to 8pm (Listen HERE)

Tuesday, Nov. 24th…….6pm to 8pm (Listen HERE)

Wednesday, Nov. 25th……6pm to 8pm (Listen HERE)

Friday, Nov. 27th 6pm to 8pm (Listen HERE)

Saturday, Nov. 28th……6pm to 8pm (Listen HERE)

 

2019 Show Archive

Saturday Nov. 23rd……6pm to 8pm (Listen to Show Here)

Sunday, Nov. 24th………3pm to 5pm (Listen to Show HERE)

Monday, Nov. 25th………6pm to 8pm (Ladies Night) (Listen to Show HERE)

Tuesday, Nov. 26th………6pm to 8pm (Listen to show HERE)

Wednesday, Nov. 27th………6pm to 8pm (Listen To Show HERE)

Friday, Nov. 29th…………….6pm to 8pm (Listen to Show HERE)

Saturday, Nov. 30th…………….6pm to 8pm (Listen to Show HERE)

 

2021

Photo Gallery2020

 

 

36 Point Buck?   It’s True!  See Story HERE

 

See The Story of the 19-point Buck!

 

 

 

Barbecued Stuffed Pigeon :

 Mix together the following stuffing:

STUFFING:

1 cup of bread crumbs

¼ tsp. Oregano

1 cup chopped onion

1 T. chopped parsley

¼ cup grated Parmesan cheese

¼ lb. melted butter

¼ tsp. pepper

2 eggs

¼ light dry wine

 

Stuff 4 pigeons. Close cavity by sewing or tacking to hold in dressing. Wrap a thick slice of bacon around each bird. Run all for birds on a skewer, place over hot coals, turn with a motor or by hand. Baste often with melted butter and lemon juice. Tender birds should be ready to serve in about 45 mins.

Camp Liver and Tongue :

 Camp Liver and Heart :

Liver and Heart

bacon

salt and pepper

flour

chopped onions

water

Cut the liver and heart into strips about ½ in. thick. Salt and pepper to taste, then coat with flour. Let stand a few minutes. Rake some coals from the fire and cook the bacon until crisp in a camp frying pan. Set bacon aside to drain. Brown the liver and heart in very hot bacon drippings. Set aside to drain. Add chopped onions and cook about 5 mins. Crumble the bacon and add onions. Add liver and heart, then slowly add just enough water to cover the meat. Cover the frying pan, reduce heat ( by raking away some coal, if necessary) and simmer for 30 mins. Stir from time to time. Thicken the gravy with a little flour and add more salt and pepper if desired. Can be made in the oven too.

 

Big Game Liver :

 

Wash and skin liver, cut into inch thick slices. Start bacon in a fry pan over very slow fire, and in another fry pan add oil to at least ½ in. depth. Heat oil, salt and pepper liver slices, pat in flour and fry until golden brown in hot oil. Drain, place on warm platter and top each with a slice or more of bacon and serve.

 

Tongue :

Tongue is a less tender variety of meat and requires long slow cooking in liquid. To cook, cover tongue with water. When cooking fresh tongue, add 1 tsp. salt to each quart of water. Cover tightly; simmer tongue 3 to 4 hours, Drain: plunge tongue into cold water.

Peel skin from tongue, cut away roots, bone and cartilage.  Can be served hot or cold.

 

Moose Tongue :

1-4 lb. Tongue- precooked until almost tender

2 cans tomato soup

1 (soup) can water

1 large onion (diced)

1 green pepper (diced)

salt and pepper to taste

1 T. sugar

¼ piece small hot red pepper, crumbled (can use red pepper flakes)

1 clove garlic

½ tsp. chili powder

½ lb. Mushrooms

 

Saute onion, celery, green pepper, add tomato soup and water. Add mushrooms and simmer 5 mins. Peel and slice tongue (precooked as above) Brown lightly in hot fat, then add sauce and simmer approximately 1 ½ hours.

Quick Crock Pot Venison Roast

from Bill, Randy and Jim at Phillips Ford

1 Medium Roast

4 Potatoes chopped

1 lb. carrots

1 large onion

1 brown gravy mix

Throw it all in a slow cooker for 6 to 7 hours, salt and pepper to taste.   Delish!