Wild Game

Discussion in 'BOC Member Cookbook' started by elphaba7, Oct 11, 2005.

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  1. elphaba7

    elphaba7 New Member

    Mo'town, WV
    Whole venison leg
    Head of cabbage
    Blue cheese

    bone the venison leg and butterfly
    make stuffing from wild rice, apricots, onion and sausage, spread on meat and roll up, securing with twine
    sear in pan, and then roast until medium

    oven roasted beet salad with candied walnuts, fresh pears, and buttermilk bleu cheese dressing

    layered cabbage and potato gratin, with bacon and onions

    warm zucchini/carrot bread with vanilla sauce

    use pan drippings and red wine to make a nice sauce for the venison

    nice bottle of Cabernet
  2. sal_jr

    sal_jr New Member

    Ithaca, MI
    Whole venison leg*
    Head of cabbage*
    Blue cheese*

    Dice 3 Apricots and 2 pears, two onions, 10 cloves of garlic, and add it to three bottles of hard cider or if you can get it, 36oz of blueberry apple jack. Add a quarter cup of cracked black pepper, a quarter cup of cracked white pepper, a taablespoon of crushed red pepper, and 2 Tbsp of crushed corriander. Put in a wide-needle marinade injector and inject your venison leg as much as you can. Rub olive oil on the leg then pepper the outside of the leg and also cover it with a lot of kosher salt.

    Toss that onto two aluminum pans on top of the surface of your bbq grill on med-low heat, turning it every 45 minutes and reapplying the remainder of your marinade with a slop brush. It oughtta take about 3 or so hours if youre doing it right. If youre doing it REALLY right, it ought to take 4 or more hours.

    Boil the potatoes, the beets, and the carrots whole and then let them cool. Chop them into little cubes, about a quarter inch by a quarter inch. Add a half bag of finely chopped spinach, fresh chopped green onion, parsley, lemon juice, olive oil, vinegar, salt, pepper, and a touch of brown mustard. Serve chilled as a salad.

    Make a pastry dough and top it with chopped apricots and pears mixed with a lil honey and cubed blue cheese. Bake it till brown.

    Chop the cabbage finely and add grated carrot to it, chopped parsley, chopped red cabbage, garbanzo beans, olive oil, wine vinegar, salt and pepper, to make a european coleslaw (no milk or mayo).

    Take the zucchini and shred it into a bowl. Add an egg, black pepper, kosher salt, and a little grated cheddar cheese. Fry it in little pacakes till golden brown and serve with sour cream and applesauce.

  3. Whistler

    Whistler Well-Known Member

    Originally posted by Matt Carpenter(Southcats)

    1. 5 pounds of venison cut to your desire

    2.1/4 cup tenderizer

    3.3 tsp liquid smoke

    4.3 tsp black pepper

    5.2 tsp red pepper

    6.2 tsp onion powder

    7.2 tbl garlic powder

    8.1/4 to 1/2 cup of brown sugar (your choice)

    9.2 tsp mustard seed or 1 tbl mustard powder

    10. 1 tsp anice seed

    11. 1/8 to 1/4 cup of teriyaki sauce

    let marinade for 12 hours then put in dehydrator
  4. Whistler

    Whistler Well-Known Member

    Originally posted by Jerry Trew(Jtrew)

    If you use the oven, set the temp to about 150 degrees, and prop the door open about an inch or so to let the moisture out better. While an electric oven works well for making jerky, I have trouble getting a gas oven to stay cool enough.

    Since there's no such thing as 'enough' venison jerky, and buying beef to jerk is expensive, try jerking some catfish fillets. You can use the same recipe as above, but leave off the tenderizer. Just like venison/beef jerky, different spices and marinades give you different tasting jerky, so will using different recipes for fish jerky. I don't know how long it will last. The last batch I made was disappearing so fast that I took a ziplock bag of it to work. That lasted almost three weeks before I finished it all off.
  5. Whistler

    Whistler Well-Known Member

    Originally posted by Chris Sams(Madman)

    Squirrel Dumplings

    5-6 squirrels
    1 whole onion cut in half
    6-8 cups of water
    4 chicken boullion cubes

    - Bring to boil, reduce heat. Cook approx. 2 - 2 1/2 hours. Take squirrels out and debone. Strain broth and return to pot. Return squirrel meat to pot, add 1 large can of cream of chicken soup. Salt and pepper to taste. Add cooked carrots if desired. Cook 20 minutes. Add Bisquick dumplings, cook 10 minutes uncovered and then 10 minutes covered.
  6. Whistler

    Whistler Well-Known Member

    Originally posted by Jim Longcreek(Chuckwagon)

    This may be a little too rich for the palate of some...but for a change of pace...it beats Kentucky Fried!

    1 coon
    salt and pepper
    cayenne pepper
    3 cloves garlic chopped
    1 cup celery chopped
    1 onion chopped
    1 bell pepper chopped
    cooking oil
    6 sweet potatoes

    Dress coon and soak for 1 hour in mild vinegar solution. Drain. Cut coon into serving size pieces. Salt and pepper coon and cover with water. Add cayenne, garlic, celery, onion and bell pepper. Boil until tender. Remove from heat and drain. Brown coon in a small amount of shortening, then place in roasting pan. Make a thin brown gravy with the flour and drippings. ((MMMMM-good) Pour over coon in roasting pan. Place peeled sweet potatoes around coon and bake at 350 until potatoes are done. Serve with buttered sweet corn, seasoned green beans, sliced tomatoes, fried okra, iced tea and peach cobbler for dessert. You will view road-kill in a brand-new light! Keep fishing!
  7. Whistler

    Whistler Well-Known Member

    Originally posted by Jim Longcreek(Chuckwagon)

    A catchy title for a delicious dish, this is one that will have you singing..."Zippy De Doo Daa...Zippy De Daaayyyy"!!

    1 rabbit
    1/2 cup vinegar
    1 onion sliced
    1 garlic clove minced
    1 bay leaf
    1 parsley sprig chopped
    salt and pepper
    2 eggs
    1 cup crushed crackers
    1/4 teaspoon salt
    dash ground nutmeg
    1 tablespoon all-purpose flour
    Cooking oil

    Dress rabbit and cut into pieces. Soak overnight in cold water to which has been added 1/2 cup vinegar. Rinse pieces and put in large pot covered with water. Add onion, garlic, bay leaf, parsley, and salt and pepper. Cover, then simmer until rabbit is tender. Remove rabbit pieces and drain well on paper towels.
    Beat eggs slightly and add crushed crackers, salt and nutmeg. Stir in flour and thin with a little milk to make a batter. Dip rabbit pieces into batter and fry in hot oil slowly until brown and crisp on both sides. Serve with wild rice, hot biscuits, blackberry jam, coffee and apricot fried pies for dessert. Keep fishing!
  8. Whistler

    Whistler Well-Known Member

    Originally posted by Jim Longcreek(Chuckwagon)

    "Luke, fetch the rifle!" That might be good advice, because you might need the old 22 plinker to bag the makings for this labor-intensive dish!

    6 squirrels
    2 cups chopped onions
    2 cups chopped celery
    1 cup chopped salt pork
    4 cups water
    red and black pepper
    2 hard-cooked eggs
    2 tablespoons shortening
    1 cup hot water
    2 tablespoons all-purpose flour
    1 cup liquid from squirrel pot
    2 tablespoons all-purpose flour
    1/2 cup liquid from squirrel pot
    1/4 cup water
    pie crust for a double crust

    Cut squirrels in pieces. Put in heavy pot and add onions, celery, salt pork, pepper, and salt. Cover with water and bring to a boil. Lower heat and simmer for 1 hour until tender.
    Brown 2 tablespoons flour in shortening in skillet. Add one cup hot water and one cup liquid from the squirrel pot. Stir well and remove from heat.
    Remove squirrel pieces from pot, add the flour mixture and the browned flour mixture to liquid in the pot. Mix well and cook for a couple minutes until it starts to thicken. Line a casserole pan with pie crust. Bake for 10 minutes, remove from oven. Put in layer of squirrel, layer of hard-cooked eggs and 1 cup squirrel pot liquid. Repeat layers until casserole is full. Use as much as possible of remaining squirrel liquid. Top with pastry crust. Slit pastry top and dot with butter all over. Bake at 350 until crust is brown. Serve with hot biscuits, candied sweet potatoes, seasoned green beans and hot coffee. Peach fried pies for dessert.
    This is a seasonal treat that is totally worth the effort presented here.
    Keep fishing!
  9. Whistler

    Whistler Well-Known Member

    Originally posted by Ryan C. Penner(Cptahab)

    Howdy all. I noticed a while back in a bait thread a brother mentioning that he had tried venison for bait, another brother had disgustedly suggested trying to use geese because there were so many of the darned things and he thought that they didn't taste particularly good for that matter.
    Here are a couple recipes that buddies of mine in the outfitters camps use when preparing goose, Canada's or Snow's, maybe'll change a few minds on the goose score.

    Goose Nuggets
    2 pcs whole goose breast
    1/2 cup bread crumbs
    1/2 cup flour
    1tsp salt
    pepper to taste
    peanut oil

    Start by slicing the breasts into bitesize or slightly larger pieces; with the salt pepper, crumbs and flour make a mixture in a mixing bowl; take the meat, roll and coat in a layer of the flour/crumb mixture.
    You will need a frying pan or wok, preheat and add the peanut oil(you can add a little fresh garlic or cayenne pepper to the oil to spice things up if you like). When the oil is hot place nuggets into pan and cook till golden on the outside.
    Goose should remain slightly pink at the centre so don't overcook.

    Jalapeno' Cheddar stuffed Goose
    This is a recipe that can be modified to taste, meaning if you like your food hot you can choose to add more or fewer peppers.

    2 pcs whole goose breast
    1 container pickled jalapenos OR 2 fresh jalapenos(sliced)
    1 cup grated cheddar cheese(strong or mild, your preference)(mozarella is a good substitute as well)
    1/2 cup diced onion
    2-3 bamboo skewers, or long toothpicks

    This is a simple and quick recipe. The guys often prepared this and cooked it over coals in the camps, but I've found that it works fine over a gas bbq.

    Slice the breast open along the widest point, starting near but not at the one end and stopping your cut before you open the opposite end. The result should be a pocket. Take the peppers and cheese and onion and fill the pocket, allowing enough room to pinch and fold the pocket closed along the initial cut. Push toothpicks or short skewers through to close the pocket.
    Cook over low to medium heat for about twenty minutes(depending also on the thickness of the breast). You may also want to try cooking this wrapped in aluminum foil instead of straight on the grill, was a variation that the differnt camp cooks used and I've found that it keeps the meat more tender.

    Good eating gents.
  10. Whistler

    Whistler Well-Known Member

    Originally posted by Jeremy Rich(Cats4uandme)

    take dove breasts and soak in milk for a few hours. split 2/3 of way in two and place a strip or 1/2 of jalapeno pepper in. close on it. wrap with bacon and toothpick it. grill on outdoor grill and BBQ them. tender and just scrumptious.
  11. Whistler

    Whistler Well-Known Member

    Originally posted by Trey Burrell(Weathermantrey)

    We take our elk/deer tenderloins and wrap them in a meat cloth and leave them in the fridge for 3 to 4 weeks. Part of the reason a ribeye steak taste so good from a store is because it is over a month old. All that time has allowed the meat to partially break down. When you go to get your meat, there may even be some mold growing on the edges. Just slice the mold off. I know this sounds weird, but honestly, once you've aged wild game meat you will be hooked. It is fabulous.

    Another trick for people who can't get the "gamey" taste out of sliced meat straight from a deer. Marinade the meet for 2 or 3 days completely covered in olive oil, with some worschteshire sauce if you like. The olive oil pulls out the blood from the meat. When it is done marinading the meat will appear brown. Now the most important part is how you cook the meat. If you are grilling, it is ipmerative that you dont over cook the meat. Heat your grill as hot as it will go. Start slapping your sliced meat on the grill. It should flame up from the olive oil and sear the meat. After about 30 seconds, flip the meat. Wait 30 seconds tops, and it's ready to eat. Now, we all have those relatives who see some pink in wildgame meat and won't eat it, Even though that meat has been taken care of and cleaned far beyond the meat you get at a grocery store. Well, if you cook this way, you don't have to worry about that because your meat has turned brown in the marinading process, thus you can't tell if the meat is cooked all the way through or not.
  12. Whistler

    Whistler Well-Known Member

    Originally posted by Phillip Gaines(Deltalover)

    A truly Southern recipe. A good side dish to go with this is sweet potatoes. You can also grill over coals and you can use cornish game hens if you arn't a hunter(lol)! Original recipe yield: 8 servings.

    1/4 cup ground pork
    2 tablespoons chopped fresh parsley
    2 tablespoons finely chopped carrots
    2 tablespoons finely chopped celery
    1 clove chopped fresh garlic
    2 1/2 tablespoons fresh bread crumbs
    ground black pepper to taste
    8 quail, cleaned and split lengthwise
    1 tablespoon bacon drippings

    ---------------------------------------- ----------------------------------------

    Preheat the oven broiler.
    In a bowl, mix the pork, parsley, carrots, celery, garlic, bread crumbs, and pepper.
    Arrange the quail in a baking dish. Separate the skin from the breast of each quail, and stuff with equal amounts of the stuffing mixture. Brush with bacon drippings.
    Broil the quail 7 minutes on each side in the preheated oven, or to a minimum internal temperature of 180 degrees F (85 degrees C).
  13. blackwaterkatz

    blackwaterkatz Active Member

    Andrews, SC
    Approx. 6 lbs. (hindquarter) venison or top sirloin (trimmed)
    1 cup Soy Sauce
    1/2 cup Worcestershire Sauce
    1 Tbsp. Liquid Smoke to taste (if using smoker, eliminate this)
    1 Tbsp. Vinegar (or wine vinegar)
    1 crushed Garlic clove (or powder) to taste
    ¼ teaspoon white pepper (optional)
    ¼ teaspoon cayenne pepper (optional)
    1 tablespoon Salt (or to taste)
    ¼ cup crushed Black Pepper (or to taste)
    several cloves (Be sure to remove them after marinating)

    In a large mixing bowl add all ingredients except the venison and salt. Proportionately dissolve salt into the marinade until you have the desired amount of salt for your liking. Place the brine into the refrigerator.

    Cut the venison into strips of 1/4" to 3/8” thick, width and length does not matter, but the more uniform the strips are, the better. Make sure you cut as much sinew and fat off as possible. Place the venison in the marinade and soak for at least 8 hours in the refrigerator.
    The most important part of making good jerky is the drying process. Place the strips onto a wire rack or dehydrator rack so that air can circulate around the meat. Sprinkle and pat down with some cracked black pepper to taste.

    Place the venison into dehydrator or a warm smoker. This can also be done in an oven; place the strips on a rack and place aluminum foil beneath to catch any drippings. Leave oven door barely cracked, and set temp on ~ 150 deg. Make sure the meat is spaced apart for good circulation. Dry for about 6-8 hours using at least 2 pans of mild smoke chips if in a smoker.
    Do not over-cook. The meat should be a little tender in the center, bending without breaking.

    Don't be afraid to make more than you think you need. I promise it will go quickly, especially if you have kids or friends around.
  14. sal_jr

    sal_jr New Member

    Ithaca, MI
    I got the idea for this on a threaad started by canepole. Let this place be where you dump your best bunny recipes.

    Good hints:

    Soaking your wild game in Milk and spices before prepping it is wise. It takes a bit of gaminess out of the animal and with buttermilk, you also get it a bit more tender.

    As soon as you skin the animal, dig out the pellets with a dental pick or any small clean tool you can find. Pocket knives are juuuust fine. This will save you from forgetting, save the wife from having to do it when she preps the animal, and save your buddy's teeth at the table.

    Taking scissors with you into the field speeds the gutting process up, cools the animal faster, and saves space and weight in your carry pouch.

    Laying the rabbits in the snow when you get home till they're near frozen gets all the fleas and such offf of them OUTSIDE, instead of in your trash can.

    NOW---- on to the recipes. All of my recipes are meant for bone-in bunnies chopped into 7 or 8 pieces, or less if you jacked them up too bad with the gun.

    Rabbit and taters (from the original post)

    Soak it in milk with 3 or 4 cloves of crushed garlic and 2tsp of pepper for 20-30 minutes. The milk cuts the gaminess out.

    Take it out and give each piece a good shake, then dip in flour with pepper and salt in it, then egg, then fry till it is brown on both sides.

    Plop em into a 13x9 pan with sweet tater wedges and regular tater wedges and a splash of olive oil.

    Cover and bake 45 minutes at 350.
    Rabbit Cacciatore

    Soak it in milk with 3 or 4 cloves of crushed garlic and 2tsp of pepper for 20-30 minutes. The milk cuts the gaminess out.

    Take it out and give each piece a good shake, then dip in flour with pepper and salt in it, then egg, then fry till it is brown on both sides. You dont want to cook the rabboit all the way, you want to ccreate a crunchy crust on it.

    While you're frying the bunny, add medium sized slices of onion to the pan. Whjen the bunny is done, take it out and set the pieces aside. With the remaining oil and the onion still in the pan and the pan away from open flames, add 1/3 cup of chicken stock to the pan while it is hot, placing it on the burner and kicking the heat up to high- all the while mixing constantly to get all the fry bits and onion to lift from where it was seared onto the pan and suspend in the juice.

    When you've reduced the liquid by half threough evaporation, cut the heat and scoop it into a slow cooker. Add a chopped carrot and some celery, more onion, some chopped green olives, chopped calamata olives, and a jar of your favorite tomato based pasta sauce (I think olive and garlic is the best for this, but my old roommate liked it better with 3 cheese).

    place the rabbit on top of the mixture and put on the lid, setting the heat to low. After 1 hour you can eat it. after 2 hours you can eat it off the bone with a fork and forget that you are not in heaven.
    Running Rabbit Pasta

    Named for the speedy prep and lack of work to make it work. This is one of the ways I prep the bunny if ive gone out with my buddies and it is getting misertable and all we have to show for it is one lousy rabbit. (yes Ive made this under these conditions more than a dozen times)

    Take the rabbit and cut it into 7 or 8 pieces, popping them into a 13x9 glass pan. Cover in spagehetti sauce, and top it with foil (shiny side down) and drop in the oven at 400-425 degrees for 50 minuts. At 35 minutes, yank the foil off the animal.

    While thats going, boil some mostaccioli, drizzle a lil olive oil on it to keep it from sticking, and add a lil asiago cheese to it for early flavor.

    When the bunny comes out, take a big bowl and put the pasta in it. Then take the bunny parts outta the sauce pan and put it on the pasta, then pour the sauce over the both of em, cover in asiago cheese and serve.
    Total time from cleaning the bunny to eating it ought to not be more than an hour and a half- enough time to start a fire in the woodstove and talk about better hunting days.
  15. sal_jr

    sal_jr New Member

    Ithaca, MI

    5 lbs. medium-ground rabbit
    1 cup finely chopped onion
    8 cloves garlic, pressed
    2 tsp. black pepper
    1 tbsp. salt
    2/3 cup fresh mint, chopped
    1 cup chicken or pork stock

    Combine all ingredients, and mix well. Stuff into bratwurst casings. Broil or barbecue, or open fire cook em. Just dont punch a hole in the skins or you will lose moisture.
    Greek Rabbit Stifado

    (Rabbit with Onions)

    5 lbs of Rabbit
    3 lbs small or pearl onions Onion
    2 cups Olive Oil
    1 bulb Garlic
    1 -2 cups Vinegar
    1lb.10oz. Tomatoes (or 1/2 tablespoon tomato paste)
    2 -3 Bay Leaf
    1 sprig Rosemary

    Cut the rabbit in pieces. Place in a bowl, sprinkle with vinegar and let soak for about 2 hours.
    Heat the olive oil. Wipe the rabbit pieces dry, then fry and put in a stewing pot. Add the tomato paste or tomatoes, strained through a colander, the vinegar cloves of one whole garlic bulb, the bay leaves, rosemary, salt, pepper, 2 cups of water and the frying pan oil. Let the meal cook for
    about 45 minutes. In the remaining oil, fry the onions, already peeled and washed, then pour them into the stewing rabbit. Cover the pot and let the meal cook slowly until only very little
    sauce remains.

    Note: Everything can be put in the pot without first frying them. That is, the pieces of rabbit, onions, tomato paste, water, garlic, bay leaves rosemary, salt and pepper. Cover the pot and let the meal slowly cook

    Greek Bunny Stew Version 2

    15 oz Boneless bunny
    2 Inch cinnamon stick
    2 ts Olive oil
    1/2 ts Salt
    2 c Water
    1/4 ts Each cumin seed and pepper and coriander
    1/4 c Tomato paste
    1 c Pearl onions, parboiled
    2 tb Red wine vinegar
    2 oz Feta cheese, crumbled

    On rack in broiling pan broil bunny, turning once, until rare, about 5
    minutes on each side; cut into 1-inch cubes. In 10-inch skillet heat
    oil over medium-high heat; add chunks and saute for 5 minutes.
    Transfer meat with slotted spoon to a 1 1/2-quart casserole,
    reserving the pan drippings. Preheat oven to 350F. In same skillet
    stir water, tomato paste, vinegar, and seasonings into pan drippings;
    bring to a boil, stirring to scrape up any browned bits. Pour
    over meat in the casserole; cover and bake for 1 1/2 hours. Add
    onions, cover, and bake until meat is tender, about 30 minutes
    longer. Remove and discard cinnamon stick. Top with feta cheese and
    bake, uncovered, until cheese is softened and heated through, about 5

    Makes 4 servings.
  16. sal_jr

    sal_jr New Member

    Ithaca, MI
    Bunny Stuffed Tomatoes

    10 -12 Tomatoes
    1 1/2 lbs bunny burger
    2 tablespoons Sugar
    1 cup Butter
    1 finely chopped Onion
    1/2 cup Rice
    chopped Parsley
    and pepper Salt
    1/2 teaspoon (optional) Cinnamon

    Slice a piece from the top of each tomato and remove the pulp with a teaspoon. Sieve the pulp and set aside. Arrange tomatoes in a baking pan and sprinkle 1/2 teaspoon sugar into each one.
    Heat 1/2 cup butter in a frying pan and saute onion until soft. Add ground bunny and stir for a few minutes. Add rice, parsley, salt, pepper, cinnamon, and 1 cup tomato pulp. Cover and cook over low heat for 10 minutes. Remove from heat and allow to cool. Fill tomatoes, leaving room
    for the rice to swell and replace tops. Pour on remaining butter (melted) and sprinkle with breadcrumbs. Pour 1 cup tomato pulp in the bottom of the pan; bake in moderate oven for about 1 1/2 hours.

    Note: You may stuff green peppers with the same stuffing and bake with the tomatoes. Or if youre feeling particularly liberal, roll the mix in boiled cabbage leaves, roll, cover in tomato sauce, and make bunny stuffed cabbages. That's Phil's Favorite. ROTFL
  17. sassafrass

    sassafrass New Member

    Big Flat AR.
    Soak the ham for 2 to 24 hours in enough beer to cover it with cavonders or texas select of your choice. Then smoke it in a good mix of charcoal and hickory until done. That will depend on how big the ham and how hot the temp of the smoker. Every 1/2 hour use a brush dipped in more beer and seasoning.

    Or you can cook it in the oven with the same mix of seasonings at 350 until done. Using the same brush of beer and seasonings.
  18. davesoutfishing

    davesoutfishing New Member

    Menominee Michigan
    2 Tablespoons Tender Quick (per pound of meat)
    2 Tablespoons white pepper
    1 Tablespoon dried coriander
    2 Tablespoons onion powder
    Cut shank and butt ends off the hind quarter of a deer. Push bone out of center. Mix the spices and rub on the meat. Smoke 4 hours. Slice and fry in a cast-iron skillet in a little oil.
  19. davesoutfishing

    davesoutfishing New Member

    Menominee Michigan
    1 (5 to 8-pound) deer ham, trimmed neatly
    1/2 cup Worcestershire sauce
    1 cup Italian dressing
    1 tablespoon cayenne red pepper
    1 tablespoon salt
    1 tablespoon pepper
    1 cup chopped onions
    1/2 cup soft butter

    Put ham in large container; cover with mixture of all remaining ingredients. (Can slice holes in meat so it can soak inside better, or pierce completely with fork.) Cover good; soak overnight or about 10 hours. Rotate often, about every 2 or 3 hours to marinate.

    Put on smoker and let smoke for 6 hours; turn and smoke 4 more hours or until tender.
  20. davesoutfishing

    davesoutfishing New Member

    Menominee Michigan
    ~ 1 venison leg ham
    ~ 1 lb. bacon
    ~ 1 cup of white vinegar
    ~ 1 roasting bag

    Place the deer ham inside of roasting bag.

    Place strips of bacon over ham to completely cover.

    Pour vinegar over bacon that is placed on ham.

    Seal bag and cook at 350 degrees for about 2 hours. Time depends upon how rare or well you like your meat. Make sure internal temperature is at least 165 - 170 degrees.

    Serve and Enjoy!
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