Deer Poop Recipes

REINDEER POOP

Steps:

• Place the white candy coating, German sweet chocolate, chocolate chips, and peanuts into a slow cooker. Set the cooker to Low, cover, and gently heat the candy for 1 1/2 hours without stirring. After 1 1/2 hours, stir the mixture, and spoon out by teaspoons onto waxed paper. Allow to cool and set, about 45 minutes.

REINDEER POOP RECIPE

Steps:

• Melt chocolate chips in a microwave safe bowl, stirring until smooth. Melt in 30 second increments, quickly stirring after each time until melted. {I usually go 30 seconds, stir, 30 seconds, stir, and 30 seconds, stir}
• Immediately stir in peanut butter to melted chocolate, and microwave on high for 1 minute, then stir again.
• Mix in Cocoa Puffs, and stir until well combined.
• Drop by tablespoon size balls onto waxed paper, transfer to the refrigerator, and allow to solidify for about 1 hour.
• Serve straight from the refrigerator, and ENJOY!
• Leftovers can be stored in an airtight bin in the refrigerator.

REINDEER FOOD

Steps:

• Cover a large area of counter space with waxed paper and tape it down.
• Mix pretzels, corn cereal squares, peanuts, and candy-coated milk chocolate pieces together in a large bowl.
• Melt white chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Pour melted white chocolate over pretzel mixture; stir to evenly coat. Quickly transfer mixture to the prepared waxed paper and spread in a thin layer; cool completely. Break into pieces and store in an airtight container.

SANTA'S REINDEER POOP

Steps:

• Put all the dry ingredients in a large bowl, stir together well.
• In a large pot, bring the liquid to a boil.
• Then take off the stove and add 1 teaspoon of vanilla.
• Pour the liquid ingredients INTO the DRY ingredients and mix well until everything is wet.
• Use a teaspoon to spoon the cookies onto waxed paper.
• Let them cool and they will harden somewhat--that's it!

VEGETABLE DEER SOUP

Steps:

• Melt 1/2 cup of butter in a large pot over medium-high heat. Brown the cubed venison in the hot butter, stirring frequently. Add the cabbage, potatoes, peas, carrots, green beans, corn, diced tomatoes, and remaining 1 cup of butter. Pour in the tomato juice and beef broth, then sprinkle in the sugar, beef bouillon granules, salt, black pepper, cumin, mustard, curry powder, cayenne pepper, parsley, Italian seasoning, and garlic powder. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the venison is tender, and the soup slightly thickened, about 1 1/2 hours.