Mossy Oak Forum / General Discussion / Over an Open Flame

Some of my Recipes

ArkansasDon — Thu, 25 Feb 2010 06:41:45 GMT

Creole Mustard Pork Chops w/ Balsamic Honey Caramelized Onions

4 Thin Cut Pork Chops
¼ cup Olive Oil
3 tblspns Creole Mustard
Salt & Pepper to taste
1 teaspn Dried Thyme Leaves

for onions
3 tblspns Olive Oil
2 medium Onions, peeled & thinly sliced
2 tblspn Honey
2 tblspn Balsamic Vinegar, the good stuff
Salt & Pepper to taste

Toss chops in marinade for 1 hour (Olive Oil, Creole Mustard, Salt & Pepper, Dried Thyme) in refrigerator. Bring to room temp.

Heat large burner griddle pan over medium heat. Cook pork chops until nicely browned on both sides, about 2 to 4 minutes each side. While chops are finishing heat olive oil over medium high heat in large skillet. Add onions and cook for 4 to 5 minutes, then drizzle honey & balsamic vinegar and cook until onions are soft & caramelized about 15 minutes. Season with salt & pepper.
Serve chops with onions.

Roasted Almond Mushroom Rice

1 ½ cups Long Grain Rice, uncooked
1 can Cream of Mushroom Soup
1 4 oz. can Mushroom stems & pieces, drained
2 ¼ oz package slivered Almonds, roasted
½ cup melted Butter
¼ teaspn Nutmeg, ground
Cook rice, omitting salt. Stir in mushroom soup & remaining ingredients. Spoon into greased baking dish. Bake , uncovered @ 350 degrees for 30 minutes, or until heated thoroughly.

3 Roasted Pepper Wild Hog Tenderloin

1 Wild Hog Tenderloin
1 1.3 oz envelope Ranch Dressing Mix
2 Red Bell Peppers, roasted, & chopped
2 New Mexico Green Chilies, roasted & chopped
2 Jalapeno Peppers, roasted & chopped
8 oz Sour Cream

Southwest Spice
2 tblspn Tangy Chili Powder
2 teaspns Ground Cumin
2 tblspn Paprika
1 teaspn Black Pepper
1 tblspn Garlic Powder
1 tblspn Dried Oregano
Combine all ingredients thoroughly

Rub southwest pice mixture over all of wild hog tenderloin. Let sit for 1 hour.

In large oven proof skillet over medium high heat, brown wild hog tenderloin on all sides.

Combine ranch dressing mix roasted red, new mexico, japaleno peppers & 1/2 cup water. Stir in sour cream and mix thoroughly.

After browning, place oven proof skillet with tenderloin "Covered" in pre-heated oven 325 degrees for 3 hour. Remove from oven after 3 hour, let rest for 15 minutes. Slice in 1/4" slices and drizzle roasted pepper sauce over meat.

You will NOT need a knife to cut meat.

Wild Hog Boudin Sausage Balls
1 to 2 hanks cooked Wild Hog Boudin Sausage
1 or 2 eggs, slightly beaten
Seasoned Bread Crumbs , creole seasoning Tony’s Chachere’s
Cooking oil
Remove the boudin from the casing. Form dressing into balls about the size of walnuts. Dip balls in beaten egg and then into seasoned crumbs. Deep fry balls in peanut oil until lightly browned about 2 ½ to 3 minutes. Drain on paper towel.

Sausage Recipe for Wild Hog Boudin
5 lbs Wild Hog Meat , ground
5 lb Pork Liver
1 cup Yellow Onion, diced
1 cup Green Onion Tops, chopped
½ cup Dried Parsley
Salt, Black Pepper, Cayenne; to taste
12 lb Rice; cooked
3 qts Chicken Stock, more if needed if sausage mixture too dry. Use stock from boiled pork liver
1 hank Sausage Casing
Place all ingredients including ground wild hog meat, except rice and sausage casing into a large pot; cover with water and boil one or two hours or until liver is tender. Grind the liver. Combine the liver with all the ingredients together. Remove ingredients from water and continue to cook water until reduced by half.
Save this in case you need more than the 3 qts. of chicken stock. Cook rice in stock, combine rice with all of the other ingreints. Stuff sausage in 7” long link.

Tilapia w/ Crispy Bacon & Peach Salsa

4 Tilapia filets
4 tblspns Mexican Seasoning, I make my own
8 strips of Bacon, I prefer Pettie Jean Peppered Bacon
2 tblspns Butter

In medium skillet cook bacon until crispy. In clean large pan with 2 tblspn butter melted over medium high heat . Season tilapia on both side with Mexican seasoning. Place filets in hot skillet with melted butter, cook tilapia filets for 4 to 6 minutes on each side. Remove and place on place. On left side of filets place chopped crispy bacon , on the right side a spoonful of peach salsa.

Peach Salas

1 cup Fresh Peaches , peeled and chopped. Jarred is OK
¼ cup Green Onions, cleaned & chopped
¼ cup Red Onion, peeled & chopped
¼ cup Roasted Red Bell Pepper, chopped. Jarred OK
2 tblspns Lime Juice, fresh
1 teaspn Garlic, peeled & minced
1 tblspn Cilantro, chopped
dash of Honey
2 tablspns Olive Oil

Combine all ingredients into bowl. Refrigerate for 20 minutes before serving.

Recipe for Mexican Blend Spice

1/4 cup Paprika
2 tea spn Cayenne Pepper
2 tbl spn Salt, Kosher
2 tea spn White Pepper
2 tbl spn Black Pepper
2 tbl spn Granulated Garlic Powder
2 tbl spn Chile Power
2 tbl spn Ancho Chile Powder
2 tbl spn Dried Oregano
Combine all the above ingredients, mix well

Venison Chicken Fried Steak

4 Venison Tenderloin Steaks, pounded about 3/16th of a inch, and seasoned
1 Sleeve of Crackers, smashed into crumbs, seasoned
½ cup All Purpose Flour, seasoned
2 Eggs, slightly beaten, and seasoned
4 tblspn Tony Chachere’s Creole Seasoning, to season the above ingredients
1/3 cup of Oil, for frying
Salt & Pepper to taste

Using rolling pin or large spoon to smash crackers to crumbs, season cracker crumbs lay out on plate. Beat eggs and season, season flour. Using mallet pound venison to 3/16” thick. Dredge meat into seasoned four, into seasoned egg bath and into seasoned cracker crumbs. Repeat process again, this will give a crispy crust. Place breaded venison in to medium hot oil and cook 4-5 minutes per side or golden brown. Remove meat and place on paper towel to drain. Cover with White Milk Gravy

Venison Stroganoff
1lb cubed venison medallions, cut into thin strips
Dales Seasoning “Reduced Sodium Blend”
3 tblspns Tony Chachere’s Creole Seasoning
1 teaspn Dried Thyme
1 teaspn Worcestershire Sauce
All-purpose flour
2 tblspns Olive Oil
2 tblspns butter
1 medium Onion, peeled & sliced
4 oz can Sliced Mushrooms
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can Cream of Mushroom Soup
Salt and Black Pepper, to taste
1 cup Sour Cream
Cooked Egg Noodles

Marinade venison in Dales for 4 hours. Season the venison with Tony Chachere’s Creole Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the venison from the pan add the onion slices and mushrooms, dried thyme to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the venison back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth & Worcestershire sauce. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

Cajun Venison Medallions w/ Parmesan Grits

1 lb Venison Tenderloin, silver skin removed & cut into ½ “ medallions
4 tblspns Cajun Seasoning, Tony’s Chacheres Creole Seasoning OK
2 ½ tblspns Olive Oil
½ Onion, peeled & chopped
1 4 oz can Mushrooms (pieces & stems), drained
28 oz of Beef Broth, can beef broth OK
Tony Chacheres Instant Roux Mix (Dark), add until thicken
4 Green Onions, cleaned & chopped

Rub venison on all sides with “2 tblspns Cajun seasoning”. Brown in hot “2 tblspns” oil in large skillet over medium heat. 2 to 3 minutes on each side , depending on size of medallions. Remove place on paper towels. In same skillet add “1 ½tblspns” oil along with onions, mushrooms, & “2 tblspns” cajun seasoning. Sauté over medium heat. Add beef broth and stir , scraping the bottom of the skillet to remove the cooked bits. Add venison back to mushroom sauce and cook “covered” for another 20 minutes.
Serve over Parmesan Grits. Top with chopped green onions

My Cajun Seasoning
½ cup Kosher Salt
1/3 cup Paprika
¼ cup Granulated Garlic
4 tblspns Onion Powder
1/3 cup Black Pepper
3 tblspns White Pepper
2 tblspns Cayenne Pepper
2 tblspns Dried Thyme Leaves
2 tblspns Dried Oregano Leaves
Combine all ingredients together, place in air tight container

Parmesan Grits
4 packets of Instant Enriched Grits
2 cups Water, hot
1 cup shredded Parmesan Cheese
¼ teaspn Cayenne Pepper

In medium size sauce pan, add 2 cups water. After water comes to boil add 4 packets of instant grits and stir, add cayenne pepper. Mix ingredients well. Add parmesan cheese, bend to incorporate all ingredients.

Southern Fried Quail
4 cleaned quail
1/4 cup Flour
1 tblspn Creole Sesoning
1/4 teaspn Black Pepper
Oil, for frying (Peanut Oil works the best)

Marinade
2 qts. Water, plus 1 cup water
3 tbl spn CHicken Base or Bouillon
1 tbl spn Salt or if using Bouillion use less Salt (about 1/2)
1 tsa spn Black Pepper
1/2 tea spn Cayenne Pepper
1 teaspn Liquid Hickory Smoke

Bring cup of water to boil add chicken base and dry ingredients. Mix well, remove from heat let cool. Add hickory smoke to 2 quarts water mix add chicken base mixture to 2 qts water mix well.
Marindae birds over night.

Mix flour creole seasoning, salt and pepper together. Dredge quail into flour mixture.
Shake off excess.
Have pan 1/2 full with hot oil at 375 degrees, slowly ease quail into hot oil, browning quail on both sides. Cover skillet and reduce heat. Cook clowly until tender, about 20 minutes turning once to brown evenly.

This Marinade also works great for Fried Chicken.

we had this for supper last night. We serve this with pan fried tators & collar greens

Venison Pizza

1 lb Ground Venison
1 8 oz Pizza Sauce, I make my own
1 12 oz jar Artichoke Hearts (in brine only), sliced about ½” thick (optional)
1 4 oz can Sliced Mushrooms, drained
1 2.25 oz can Slice Black Olives, drained
1 ½ White Onion, peeled, sliced into rings
1 10 oz tube “pre-made” Pizza Crust
8 oz Roasted Red Bell Pepper, cut into strips
1 Fresh Green Bell Pepper, seeded, cut into rings
5 oz Pepperoni , Sliced into 1/8” slices
8 oz Shredded Mozzarella, Provolone, Cheddar Cheese

Lay out pre-made pizza crust onto greased 10x15 sheet pan. Brown ground venison over medium high heat until done. Spread Pizza Sauce over pizza dough. Sprinkle cooked ground venison over pizza sauce and pizza crust. Layer pepperoni slices, sliced mushrooms, black olives, onions, roasted red bell peppers slices, fresh green bell pepper rings, artichoke heart pieces. Top with cheese. Pre-heat oven to 400 degrees, place pizza in oven. Cook for 15 to 18 minutes for “thin crust” 18 to 20 minutes for “thick crust”. Slice into squares

Homemade Pizza Sauce

½ cup Onion, peeled & chopped
2 cloves Garlic, peeled & minced
3 tblspns Olive Oil
1 28 oz can Whole Tomatoes
1 6 oz can Tomato Paste
1 teaspn Dried Oregano
1 teaspn Dried Basil
1 Bay Leaf, “remove before pureeing sauce”
Pinch of Crushed Red Pepper Flakes
1 ½ teaspns Sugar
Salt & Pepper to taste

In large pot over medium heat sauté onion & garlic in olive oil until onions are soft. Add remaining ingredients, stir well. With hand held immersion blender, pureeing sauce. Cook sauce over low heat @ simmer for 1 hour, stirring often. This will reduce about ¼ and make sauce heartier. This sauce can be froze for future use

Wild Hog Sausage
Med. Italian Sausage
salt, sweet paprika, garlic powder, fennel seeds, black pepper powder , dried oregano, red pepper flakes (optional)
My ratio of meat to fat is 45% pork fat, 55% wild hog meat.

Jalapeno Cheddar Wild Hog Sausage
finely diced large jalapeno chiles seeded & devained, cheddar cheese grated, (Southwest Seasoning)
paprika , brown sugar , salt , onion powder , black pepper , ground cumin , chipotle chili powder. 18 oz of seasoning to 25lbs of ground wild hog meat & pork fat. My ratio of meat to fat is 45% pork fat, 55% wild hog meat.

All ingredient depends on your taste is..................the amounts of each ingredient. This goes for the amounts on the seasoning ingredients to the seasoning in the meat mixture.
Combine ingredients to seasoning together, add to sausage mixture. Blend well. Cover and let set over-night in refrigerator.
Casings I use natural casings, "hog" , I like to soak mine in gallon of water to cap full of vinegar. Remove from soaking and rinse well with clean water, opening the casings to get a good rinse threw out. Tie knot at one end of the casing or use butchers string works too.
With sausage stuffer slide casings on to tube, with large tube on stuffer feed sausage mixture into stuffer. I like my sausage links to be about 7" long. I use a vacume bags to seal my sausgae links in.

I done up 50lbs of wild hog sausage that day in 25lbs Med. Italian & 25lbs of Jalapeno Cheddar Sausage

Grilled Wild Duck Salad

Dressing
1/3 cup Red Wine Vinegar
½ cup Orange Juice
1 tblspn Dried Basil
1 tblspn Dried Parsley Flakes
1 clove Garlic, peeled & minced
Pinch of Salt & Pepper
1 cup Olive Oil

In deep bowl, combine all ingredients except oil. Add oil in thin stream while whisking.

Salad
4 Wild Duck Breast, cleaned
2 tblspn Olive Oil
1 Red Onion, peeled & sliced thin
1 cup Orange segments,
3 cups Wild Rice, cooked & cooled
½ cup Red Bell Pepper, seeded, sliced thin
¼ cup toasted Almond Slices
Bag of Mixed Salad Greens
4 Lettuce “cup” Leaves, you could use more depending on the lettuce head size
Coppers Old Time Seasoning, to season duck breast
Season wild duck breast with Coppers Old Time Seasoning. Heat oil over medium high heat, add duck breast & brown duck meat until medium rare. Remove duck meat & let cool. Slice duck meat into thin strips.
In large bowl, combine red onion slices, toasted almond slices, red bell pepper slices, & rice, add in bag of mixed salad greens. Mix these ingredients together. Now add segments of oranges. Add half of the dressing to this mixture, mix well. Place lettuce cups on plate, place equal portions of salad mixture to lettuce cups. Place duck slices on top, drizzle with remaining dressing.

Wild Hog German Bratwurst

13 lbs Ground Wild Hog
10 lbs Ground Pork Fat
1 cup Cream
8 tblspns Salt
12 tblspns Dark Brown Sugar
12 tblspns Ground Coriander
8 teaspns Ground White Pepper
8 teaspns Garlic Powder
10 teaspns Black Pepper
7 tblspns Dried Chives
3 teaspns Ground Mace
3 teaspns Ground Nutmeg

Combine all ingredients & seasoning together. Cover and let set over-night in refrigerator.
Casings , I like to soak mine in gallon of water to cap full of vinegar. Remove from soaking and rinse well with clean water, opening the casings to get a good rinse threw out. Tie knot at one end of the casing or use butchers string works too.
With sausage stuffer slide casings on to tube, with large tube on stuffer feed sausage mixture into stuffer. I like my sausage links to be about 7" long. I use a vacuum bags to seal my sausage links in.

Braune Sauce (German for Brown Sauce)
3 tblspns Butter
2 cups Water
2 tblspns Cidar Vinegar
4 tblspns Flour
1 Bay Leaf, remove after cooking
Salt & Pepper, to taste
1 Onion, peeled & sliced into rings
2 Cloves, removed after cooking
pinch of Paprika

Melt butter, add flour and slowly brown. Mix in onion. Add water little by little, stirring constantly. Season. Bring to a boil. Remove bay leaf & cloves before serving.
Grill sausage for 15 minutes , remove from grill and place in german brown sauce, cook for another 15 minutes. Serve with potatoe salad.

Fish Taco’s

¾ to 1 lb of Fish Fillets, I like Tilapia
Corn Tortilla’s
Brush fish fillets with chipotle purée mixture, both sides
Grill the fish over a moderately hot fire for about 3 minutes per side, or until just cooked through. Transfer the fish to a platter, break the fish into large chunks and cover loosely with foil. Wrap 3 stacks of 12 tortillas in foil and place on the grill until heated through, about 5 minutes.

Chipotle Sour Cream Sauce
½ cup Sour Cream
½ cup Mayonnaise
4 teaspns Chipotle Puree
pinch of Salt
1 tblspn Fresh Lime Juice
Mix all ingredients together

Chipotle Slaw
3 cups Slaw mix
¾ cup Chipotle Dressing

In large bowl, combine cabbage mix & dressing together

Sweet Chipotle Dressing
1 tblspn Yellow Onion, peeled & chopped
1 tblspn Garlic, peeled & chopped
2 tblspn Spicy Brown Mustard
¼ teaspn Ground Cumin
½ cup Tomatoes, diced & seeded
2 tblspn Cilantro, steamed & chopped
2/3 cup Rice Wine Vinegar
¼ teaspn Black Pepper
1 teaspn Salt
2 tblspn Honey, I prefer Arkansas Pure Honey from Jonesboro
4 tblspn Chipotle Puree
½ cup Olive Oil
Place all ingrdients, except the oil in blender or food processor & blend until very smooth, slowly add oil in thin stream, until all of oil is used.

Chipotle Purée
2 cup Water
6 oz Chipotle Chili’s
½ cup Tomato Paste
½ cup Dark Brown Sugar, firmly packed
1/8 cup Red Vine Vinegar
¼ cup Olive Oil

Combine all the ingredients in sauce pan over high heat Bring to boil decrease heat to medium low, pour mixture in food processor & purée mixture until smooth.

Pico de Gallo
1 cup Fresh Tomatoes, seeded & chopped
½ cup White Onion, peeled & chopped
3 tblspn Fresh Cilantro, steamed & chopped
2 large Jalapeno Peppers, seeded & chopped
2 teaspn Fresh Lime Juice
Salt & pepper to taste
Combine all ingredients

To build them
Place grill fish on corn tortilla , place a sizeable amount of slaw over fish, place a spoonful of chipotle sour cream, topped with Pico de Gallo

Pot Roast Style Quail

6 Quail, whole
6 oz Cajun Injectors “Creole Butter” marinade
2 tblspn Tony’s Chacheres Creole Seasoning
1 tblspn Crystal “Louisiana Style Hot Sauce”
3 tblspn Olive Oil
1 Yellow Onion, peeled, chopped & caramelized
1 Red Bell Pepper, seeded, chopped
2 Celery Stalks, cleaned chopped
2 Potatoes , peeled, chopped
2 Garlic Cloves, peeled, & minced
1 teaspn Dried Thyme
3 cups Chicken Broth
1 cup Water

Pre-heat oven @ 350 degrees
Clean quail, inject each quail with 1 ounce of “Creole Butter” (both breast & legs). Rub both sides of quail with Crystal Hot Sauce. Sprinkle both sides of quail with Tony’s Chachere’s Creole Seasoning. In Dutch oven heat 3 tablspns olive oil, hot. Brown seasoned quail on both sides . Remove quail and place on paper towels. Add dried thyme , garlic & onions and cook until onions are caramelized, add rest of ingredients. Stir thoroughly, add quail back to pot. Place pot in oven and cook for 2 hrs or until quail is tender.

Note this recipe isn’t hot or super spicy.

creamed venisen

Banks — Sat, 21 Mar 2009 08:45:17 GMT

I put about two pounds of cubed venisen in a crock pot with 1 can of cream of mushroom,1 can of cream of potato a can of cream of celary and a pack of lipton dry onion soup mix cook until the meat is done and we put it over rice.Its one of my familys favorits.

Urgent Vote Monday - Read

widowmaker — Fri, 01 May 2009 15:20:58 GMT

Just got this e-mail,and am passing it along,I called everyone on this list to oppose this bill - They are voting on it Monday!!!

May 1, 2009

TO: Pope & Young Club Members in Texas

FROM: Kevin Hisey, Executive Secretary

SUBJECT: Urgent Crossbow Threat in Texas

*** URGENT CALL TO ACTION ***

Dear Member,

The Texas State Legislature is currently in session. There exists pending legislation (SD 968) that would, in affect, change the legal, statute definition of archery equipment to include crossbows, and thereby, allow their use in the bowhunting-only season and bowhunting-only areas. Your quick, timely, grassroots effort will go a long way to curbing this urgent threat to Texas’ bowhunting-only seasons and bowhunting’s well-earned heritage.

Bowhunting needs your help! Please take just a few minutes of your time today to help preserve Texas’ bowhunting heritage!

CALL AND EMAIL THE MEMBERS OF THE SENATE AGRICULTURAL AND RURAL AFFAIRS COMMITTEE to voice your opposition to this radical change in the longstanding, successful and accepted definition of archery equipment in Texas statute. The five members of this committee, and their contact information are listed below.

ENCOURAGE OTHERS TO DO THE SAME.

PLEASE ACT IMMEDIATELY (the bill has just been assigned to this committee and a hearing/vote is now scheduled for Monday, May 4th)

The Pope and Young Club and the Lone Star Bowhunters Association, as well as 66 state/provincial level bowhunting organizations in North America, are ALL opposed to the use of crossbows in archery-only seasons by able-bodied persons. The bowhunters of Texas are not asking for this radical change. This is driven by the crossbow industry and is purely about MONEY and CROSSBOW SALES.

Such a change would flood your archery season with thousands of firearms hunters seeking an easy way to get in the woods earlier and with a longer season. Imagine

200,000 new, so-called “bowhunters” in the woods during “bow season!” It will do nothing for recruiting new hunters.

Perspective
· Crossbow legislation has come up repeatedly in the past. But this year is different. The crossbow industry is making an all-out push, and, unless we each do something about it, they are going to get it done this year. House Bill 968 was introduced, voted on, and passed by a vote of 167 to 1. That is scary!

· “They” want all-inclusive use of the crossbow throughout archery season. This is evident by the testimony presented in support of the bill by a number of crossbow industry surrogates. And they are close to getting what they want.

CALL TO ACTION

Please make a phone call (if possible, also send a brief email) to each State Senator on the Agricultural and Rural Affairs Committee. It is important to do both. A phone call will have the most immediate impact.

Emails and brief letters are a very effective form of expressing your opinions to your legislators. They do not need to be detailed or lengthy. Just express your strong objection to this attempt to radically compromise (and legitimately destroy) Texas’ rich bowhunting heritage. Remind them that:

· Texas statute and the entire history of archery seasons in Texas—a tremendous success story worthy of protecting—has NEVER considered a crossbow to be acceptable during the archery season.

· Bowhunters are not asking for this radical deviation. Firearms hunters are not even asking for it. It is solely about crossbow manufacturers and their desire to have the Texas Legislature create a market for them (jeopardizing a successful hunting heritage)…asking the Senate to betray the public trust doctrine in order for them to profit from the people’s wildlife.

· No evidence exists that proves blanket legalization of the crossbow in archery-only season will increase hunter recruitment, as is being claimed.

· No evidence exists that proves blanket legalization of the crossbow in archery-only season will aid in hunter retention, as is being claimed.

· No evidence exists that proves blanket legalization of the crossbow in archery-only season will increase the overall hunter harvest, as is being claimed.

· Your senators are being sold a false bill of goods!

· The arguments being made in favor of this bill are the same arguments that would be made to get shotguns or 30-06s included in archery season. They are functionally one step away from eliminating the archery season, altogether, and replacing it with a general hunting season.

Agricultural and Rural Affairs Committee

Position
Member

Chair:
Sen. Craig Estes

Vice Chair:
Sen. Carlos Uresti

Members:
Sen. Glenn Hegar

Sen. Juan Hinojosa

Sen. Mike Jackson

Sen Craig Estes

Capitol Address:
P.O. Box 12068, Capitol Station
Austin, TX 78711

Capitol Phone: (512) 463-0130

District Address:
2716 Commerce St., Suite 101
Wichita Falls, TX 76301

District Phone: (940) 689-0191

Sen Carlos Uresti

Capitol Address:
P.O. Box 12068, Capitol Station
Austin, TX 78711

Capitol Phone: (512) 463-0119

District Address:
2530 SW Military Drive, Suite 103
San Antonio, TX 78224

District Phone: (210) 932-2568

Sen Glenn Hegar

Capitol Address:
P.O. Box 12068, Capitol Station
Austin, TX 78711

Capitol Phone: (512) 463-0118

District Address:
P.O. Box 1008
Katy, TX 77492

District Phone: (281) 391-8883

Sen Juan Hinojosa

Capitol Address:
P.O. Box 12068, Capitol Station
Austin, TX 78711

Capitol Phone: (512) 463-0120

District Address:
612 Nolana, Suite 410 B
McAllen, TX 78504

District Phone: (956) 972-1841

Sen Mike Jackson

Capitol Address:
P.O. Box 12068, Capitol Station
Austin, TX 78711

Capitol Phone: (512) 463-0111

District Address:
1109 Fairmont Parkway
Pasadena, TX 77504

District Phone: (713) 948-0111

Thank you for your time and efforts. If you have any questions, please feel free to contact our offices (507-867-4144, admin@pope-young.org). For more information and details, you can also contact the Lone Star Bowhunters Association.

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

Kevin Hisey

Executive Secretary

Pope and Young Club

PO Box 548

Chatfield, MN 55923

(507) 867-4144

kevin@pope-young.org

Cream of pheasant

bucky2882 — Wed, 06 Aug 2008 00:07:40 GMT

this is a really easy and tasty way to cook pheasant. put about 3 or 4 pheasant breasts in a crockpot depending on the size of it. put 2-3 cans of cream of mushroom overtop the pheasant and add about a can or just under of water. add salt and pepper while it cooks. something i like to put in mine is a packet of lipton onion soup mix, gives it one heckuva good flavor. when its done you can just eat the meat or what i do is put the meat in a bowl with the soup over it with crackers on top. cooking time varies depending on the size and ammount of the breasts. you can use legs too but they have alot of tendons in them and are really tough meat.

Squirell

BooneKiller — Mon, 09 Mar 2009 18:34:12 GMT

skin squirell. keep loins and clean. place in crockpot with cream of mushroom soup and 2 cans of water. cook for 6-8 hours. and Enjoy. IT'S AWESOME!!!!!!

How old are your spices??????

Flintlock1776 — Sun, 23 Nov 2008 22:46:51 GMT

I found this link interesting especially option #3 and #4 !!

http://www.mccormick.com/Spices101/HowOldSpices.aspx?dfaid=McCormickCampaigns

Dove Recipe

bucky2882 — Sat, 09 Aug 2008 00:26:09 GMT

does anyone know of any good dove recipes. only thing i've ever done with them is deep fried them and dipped them in ketchup miracle whip sauce.

PHILLY DEER STEAK

BowBo — Thu, 19 Jul 2007 08:42:46 GMT

Put a couple pounds of deer roast (any cut really) in a crock pot with lots of onion (cut how you like), green peppers, banana peppers (any kind of peppers you like), and some fresh mushrooms.

Add any and all kinds of dry seasonings you like (I like lots of black pepper).

As the meat tenderizes (cooks a while), shred up the meat with a fork.... let simmer.

Then apply to any type of bread you wish (I used hoagie rolls).... and slap on your favorite cheese (I used melted jalapeno jack cheese).

Way easy to make, and very delicious!

You should try it sometime, I think you'll like it!

a MUST try...

crafty — Thu, 19 Jul 2007 05:17:18 GMT

The VERY tasy treat you wont make just ounce....

INGREDIENTS
1/2 pound venison tenderloin
3-5tablespoons of fav. marinade
12 slices bacon
1/4 cup cream cheese
12 slices fresh jalapeno peppers
1/2 teaspoon fav grilling seasoning

DIRECTIONS
Cut the venison tenderloin into 12 strips lengthwise. Toss with marinade, and allow to marinate for 1 hour in the refrigerator.
Preheat a grill for medium heat.
To assemble the venison wraps, lay a strip of venison on top of a strip of bacon. Place a teaspoon of cream cheese at one end, and top with a slice of jalapeno. Roll up and secure with a skewer. Repeat with remaining ingredients. Season the wraps with desired amount of seasoning.
Grill for 10 minutes, then turn over, and continue cooking until the bacon is crisp.
I say crispier the better..

~ENJOY~

Rabbit Recipe

Jason — Tue, 13 Nov 2007 09:16:54 GMT

My oldest is wanting to cook his rabbit. I need a good recipe to cook him in. Help me out!

Duck Sausage

jpg2esq — Fri, 06 Jun 2008 20:20:02 GMT

This is my basic sausage recipe for duck/pork sausage

Take the meat off a Pork Shoulder
Get a Bowl of Duck Breasts (Ringnecks, Widgeon, Pintails)

Grind each meat separately and place in bowls

Get a new bowl and mix in 60% of the ground pork with 40% of the ground duck

Once the mixture is well mixed add the following seasonings to taste:

Sage
Black Pepper
Salt
Red Pepper
Diced Italian Parsley
Brown Sugar
Onion Powder
Garlic Powder
Roasted Garlic

Mix all again

Always a good idea to make a small patty and fry it up to check the seasoning before putting the entire batch in casings and finding out seasoning is off.

Once you have the seasoning down, simply roll out the batch and out in casings. Some Grinders have casing attachments or you can buy sausage stuffers from cabelas or harbor freight/northern tool

Buy the Natural Hog Casings (edible) so u can make Bratwurst Style or Argentine Style Sausages for Grilling. You can also skip the casings entirely and make breakfast style bulk sausage by just putting into aluminum foil and simply making logs. Freeze and put in fridge before you go to sleep. By the time to get to the duck blind to cook it, it will defrost just enough in your cooler to cut into patties and fry up

Enjoy!!

Bear Meat

Cheyennek20 — Tue, 25 Mar 2008 19:59:32 GMT

I just joined the forum a minute ago. Hi everyone!

Anyone have any good recipies for bear?

Beaufort Stew

Zeke — Tue, 24 Jul 2007 10:42:18 GMT

Prep Time 15
Cook Time 20 READY TO EAT 35 MIN.
This is for 24 people

3pds smoked sausage links sliced 2inch
30 small corn cobs
3-3oz crab or shrimp seasoning mix
4 1/2 pds unpeeled shrimp
salt to taste
Option and a good option is 30 small red potatoes

Place sausage,potatoes and seasoning mix in a large pot filled enough boiling water to cover all.Cook 10 min or until potatoes are tender.Mix in shrimp and corn and continue to cook.Drain and season w/salt.Serve WARM.Do not put corn in till you put the shrimp or corn will overcook.

You can put a cover on a picnic table and unload everything on it and sit down and eat with a nice cool one or you can make a salad and some kind of bread and have a great meal.

ENJOY!

Oh for 8 peeps 1pd sausage,10 corn,10 pot,1 1oz season,1 1/2 pd shrimp

BowBo's ~ CRAB & CRAWDAD STEW

BowBo — Thu, 19 Jul 2007 08:36:45 GMT

I made this dish for our ANNUAL SUPERBOWL COOKOFF at work...... and WON HANDS DOWN!!

Excellent dish, if you like seafood!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

2 Full Cups of Crab Meat

1/2 Pound of Crawdad Meat

2 Cans of Evaporated Milk

2 Cans of Cream of Mushroom Soup

1 Can Cream of Potato Soup

1 Can Cream of Celery Soup

2 Big Potatoes (cubed real small)

Green Onions (just the green ends chopped - scallions)

1/2 Stick of Butter

Worcestershire Sauce (couple good dashes)

Hot Sauce (a good dash)

Garlic Powder (small dash)

Zatarans Creole Seasoning (a bunch of dashes)

Salt and Pepper to taste

You can pretty much cook all the ingredients together at one time. I cook the taters on the side till they are semi-soft first tho..... then into the crock pot it all goes!

As far as the crab meat.... Chicken of the Sea has LUMP CRAB MEAT, which I will break up and use as a filler for the BIG pot of stew. But I also bought PHILLIPS CRAB CLAW MEAT for the main chunky meat in the stew.

As for the Crawdad meat.... I buy the BAO LONG BRAND CRAWFISH TAILMEAT.

--> STUFFED DEER TENDERLOINS

BowBo — Wed, 24 Oct 2007 20:50:31 GMT

My favorite!

Butterfly some tenderloins (really thick), marinate them in Dale's while making the stuffing....

Stuff them with a mix of........a little cooked Stove Top stuffing, a little cooked rice, just a little cream of mushroom soup stirred in, I like a little sliced fresh peppers in mine too, and some crumbled up fried bacon..............

Then sprinkle (which I COVER them) in the best dry seasoning on the market....... McCormick's Grill Mates SPICY MONTREAL seasoning!!!

Roast them in a covered roasting pan (you know the speckled looking ones) until tender!!

Good enough to make you wanna slap your grandma for not ever cooking so good!!!

mmm mmm mmm

NYhunter4LIFE — Fri, 18 Jul 2008 13:31:04 GMT

making talopia tonight... no I didnt catch it but I bought them fresh fresh fresh.... sooo good...

I marinate the fillets with 4 tbs of lemon juice, 3 tbs of pepper a tbs of salt a dab of paprika 2 tbs of lime juice and a dash of garlic powder.... then I let emm marinate for a while... then throw em in some breading and throw em on the grill.... mmm mmm I love talopia !

Im also making spinach with a tbs of vinegar added to it for flavor... carrots and a baked potatoe.... soo so so good

BERRY JELLY Recipe!

BowBo — Mon, 07 Jul 2008 17:35:23 GMT

Blackberry, Raspberry, Blueberry.... etc.

Add just enough water to cover your berries in a pot, then boil them for quite a while, cooking most of the juice out of the berries. Then strain all the chunks, pieces, skins and seeds out of the juice after cooking it down (can use cheesecloth or a fine strainer). BTW, you don't have to wash the berries super good before hand, with the straining method.

It takes 4 1/2 cups of the berry juice,
6 cups of sugar,
and one box of jellatin.

Bring the 4 1/2 cups of juice, and the box of jellatin to a rapid boil.

Then add the 6 cups of sugar to it, and bring back to RAPID boil for 1 solid minute (from the time it starts boiling again).

Immediately dip/pour the cooked jelly into your jars!

Then boil your jars of jelly submerged in water for 5 mins.......... remove from boiling water, retighten lids, and let stand for 24hrs.

VERY SIMPLE to make................... believe me, you'll thank yourself! And maybe even me.

BERRY MUFFINS!

BowBo — Mon, 07 Jul 2008 20:15:22 GMT

Blackberry, Raspberry, Blueberry..... etc.

> 3 cups flour
> 1/2-3/4 cup sugar (depending on preferred sweetness)
> 1 cup of berries
> 2 eggs, lightly beaten
> 1 cup milk
> 1/4 cup melted/liquid shortening
> Dash of salt
> Good spoonful of baking powder

>Mix dry ingredients and berries together.
>Then blend in the lightly beaten eggs, melted/liquid shortening, and milk into previous concoction.
>Stir concoction just enough to dampen/moisten all dry ingredients.
>Cook on 375 in preheated oven, for 25 mins.

My wife made a hot brown sugar, crushed pecan, butter "pour over" for them this time that was GREAT!! Actually I just kept dipping mine in it!

Mustard Marinated Wild Turkey

badcreek — Wed, 30 Apr 2008 11:51:49 GMT

Cut turkey breast meat into nuggets. Season with salt,pepper, and garlic powder. Marinate in as much French's yellow mustard as you want . The more the better. Let marinate for at least 3 hours, overnight is better. Leave the mustard on the meat, dredge in flour and fry in canola oil. As soon as it comes out, hit it with some cajun seasoning ( I like Tony Cachere ). Eat it right away!!!!!

Fried Pheasant Breast

ArkansasDon — Sun, 18 Nov 2007 11:56:39 GMT

2 Pheasant Breast, boned & rinsed
3 tblspn McCormick Grill Mate "Mesquite"
1/2 cup Flour
3 Eggs, beaten
Salt & Pepper to taste
Peanut Oil, to fry
Season flour with McCormick Grill Mate.
Rinse off breast , pat dry with paper towels. Season breast salt & pepper. Dredge breast into seasoned flour then into egg mixture, back to season flour back to egg mixture and back to flour . Two times. Heat oil to 350 degrees, carefully placing breast (floured) into hot oil. Fry breast til they float. A few minutes is all. Remove breast , place on paper towel to drain.

what to do with all that goose meat

gehres1 — Tue, 25 Mar 2008 06:47:17 GMT

after years of cooking goose and never being totaly satisfied ive finally got it. or at least my butcher does. this year i took it all down and had slimjims made up they were great. his secret is to add more pork than when using venison. after the march season i went back down with 30 pounds of goose breast this time i got summer suasage and hot dogs when i put the order in he looked at me like i was crazy when i picked it up i was ammazed at how good it was, and so was he. Im done cooking goose.

Bisciuts & Wild Hog Sausage Gravy

ArkansasDon — Sun, 18 Nov 2007 11:54:48 GMT

3 Tbl spns Oil, Bacon Grease is better
3 Tbl spns Flour
3/4 cup Milk
3/4 cup Chicken Stock, canned OK
1 1/4 Tea spn Dried Thyme
Salt & Pepper to taste

Cook ground hog sausage in large skillet, brown over medium heat. Sprinkle flour over browned meat stir well and cook for 2 to 3 minutes, cookin flour into meat well. Add slowly milk and chicken stock whisking constantly until mixture is smooth, add thyme and season with salt & pepper. Cook for another 10 minutes to marry all ingredients well.
Serve over Biscuits

Apple Meatballs

pbg40g — Thu, 21 Feb 2008 20:15:40 GMT

I found this recipe on DLife (a site with a lot of information for diabetics), and it sounded really good. But where it calls for ground beef, I substituted ground venison. Absolutely fantastic!

http://www.dlife.com/dLife/do/recipe/ShowRecipe?recipeId=9446

Venison Burgers with "Texas Boars" Twist

ArkansasDon — Sun, 18 Nov 2007 11:51:18 GMT

1 1/2 lbs Ground Venison
1 Onion , finely chopped
1 Egg
1/2 cup Bread Crumbs
2 tblspn Tomato Paste
1 tblspn Worcestershire Sauce
1 tblspn Dried Parsley
2 tblspn Mexican Spice
Salt & Pepper to taste

Canned Whole Green Chiles
2 Slices of Pepper Jack Cheese
Pineapple slices grilled 6

For burger prep: combine venison, onion, egg, bread crumbs, tomato paste, worcestershire sauce, dried parsley salt & pepper in bowl. Mix well. Divide mixture into 6 burger shape patties, about 3/4" thick.
Grill burger patties 3 to 4 minutes on each side , mover to cooler side after 4 minutes, add whole green chiles, topped with cheese and pineapple slices topped with "Pico de Gallo"

Pico de Gallo
3 medium Tomatoes, chopped
1/3 cup Red Onion, chopped
2 Cloves Garlic, minced
1 Lime, juiced
1/2 cup Cilantro, chopped
1 Serrano or Jalapeno Pepper, seed, devined and chopped
Salt & Pepper to taste
in bowl mix tomatoes,onion,garlic,serrano or jalapeno pepper, lime juice, and cilantro salt & pepper. Blend well
to build burger
Add Venison Patty, add, Whole Green Chile, topped with Pepper Jack Cheese, Slice of Grilled Pineapple topped with Pico de Gallo

Mexican Spice
1/4 cup Paprika
2 teaspn Cayenne Pepper
2 tblspn Salt
2teaspn White Pepper
2 tblspn Black Pepper
2 tblspn Garlic Powder
2 tblspn Chili Powder
2 tblspn Ancho Chili Powder
2 tblspn Dried Oregano
Combine all ingredients

Note these particular burgers are 3/4 lbers

Venison Pie Topped w/ Biscuits

ArkansasDon — Sun, 18 Nov 2007 11:52:17 GMT

1 lb Ground Venison, cooked "browned" & drained
9 oz Baby Carrots, halfed
Large Onion, peeled and chopped
9 oz Frozen Peas
2 large Baking Potatoes, peeled, parboiled, chopped
3 .87 oz Pac's McCormick Brown Gravy Mix
3 cups Water
1 tea spn Dried Thyme
large Pinch of Dried Parsely
2 Cloves Garlic, minced
1 tea spn Tony's Chacheres Creole Seasoning
Salt Pepper to taste
2 tbl spn Oil, browning venison

1 can Buttermuilk Biscuits

Preheat oven to 375 degrees. Spray 2 qt. square baking dish with nostick cooking spray. In skillet heat 2 tbl spn oil, brown venison. Drain venison after browning. in baking dish add Parsley,Thyme, Potatoes, Carrots, Peas, Garlic, Tony Chacheres Creole Seasoning & Onions. Top with browned venison, combine mix well. In pan add 3 cup Water and 3 pac's Brown Gravy Mix, follow instruction. Once done pour over meat mixture and stir in together. Place in oven for 40 minutes , remove add can Biscuits (place on top), cook for another 10 to 15 minutes or until Biscuits are done (Golden Brown).

Sesame Ginger Duck Breast Kabobs

ArkansasDon — Sun, 18 Nov 2007 11:58:24 GMT

4 Mallard Duck Breast, skinned , cleaned, cut into chunks
2 tblspb Ginger, peeled and grated fine, NO Powder Stuff
2 tblspn Dark Brown Sugar
3 teaspn Sesame Seeds
3 teaspn Sesame Oil
1 tblspn Dry Sherry Wine
½ cup Soy Sauce
1 teaspn Ground All Spice
¼ teaspn Crushed Red Pepper Flakes (optional) only if you like a little heat.

Combine all 8 ingredients together. Add duck breast and marinade for 2 to 4 hrs in refrigerator.
Place duck breast meat onto bamboo skewers. (Note* you need to soak bamboo skewer for 2 hrs in water to prevent from burning)
Grill over medium hot heat 7 minutes roll skewers over to grill other side for another 5 minutes. Remove from grill, drizzle Peanut Sauce over kabobs

Note* I like my duck breast cooked (grilled) medium rare. Grill longer for desired doneness.

Peanut Sauce:

¼ cup Chicken Broth, canned OK
½ cup Creamy Peanut Butter
3 Cloves Garlic, minced
2 tblspn Dried Cilantro Leaves
1 tblspn Sugar
2 tblspn Soy Sauce
1 tblspn Sesame Oil
¾ teaspn Chili Powder
¼ teaspn Ground All Spice
1 tblspn Honey

In sauce pan over medium heat chicken broth add the 9 remaining ingredients. Stir to mix all ingredients well.

Deer Bll's with Raspberry BBQ Sauce

ArkansasDon — Sun, 18 Nov 2007 11:57:38 GMT

2 lbs Venison, ground
1 Egg, beaten
1 cup Bread Crumbs, plain not seasoned
¼ cup Onion, peeled and diced fine
¼ cup Red Bell Pepper, roasted, peeled, and diced fine
1/8 cup Carrot, peeled, diced fine
½ teaspn Salt
2 teaspns Tabasco Garlic Grilling Sauce
1 teaspn Black Pepper
1 teaspn Chili Powder
1 teaspn Dijon Mustard, I prefer “Maille’s”
1 tblspn BBQ Sauce, I make my own
1 tblspn Dried Parsley
Combine all ingredients in large bowl. Mix thoroughly. I like using a ice cream scoop to make my Deer Balls. Dip the scoop into ice cold water and then into meat mixture. This will prevent balls from sticking on scoop. Pre-heat oven to 350 degrees, place Deer Balls onto greased baking pan, bake for 1 hour until balls are done. Place Deer Balls on bed of white rice pour sauce over balls & rice.

Deer Balls Raspberry BBQ Sauce

20 oz bottle BBQ Sauce, I make my own
10 oz Raspberry Preserves, I prefer Arkansas Travellers brand
¼ cup Onion, peeled and diced
¼ cup Jalapeno Pepper, seeded and diced
2 tblspns Bold Steak Sauce, I prefer Justin Wilson’s

Pour all ingredients into sauce pan , simmer for 15 minutes over low to medium heat.

Venison Tacos

ArkansasDon — Sun, 18 Nov 2007 11:53:09 GMT

tbl spns Olive Oil
1 large Onion, minced
6 cloves Garlic, minced
1 lb Ground Venison
1 tbl spn Flour
2 tea spn Mexican Spice (see rub thread)
1 medium Baking Potatoe, parboiled, peeled, & diced fine
1/2 cup Beef Broth
Salt & Pepper to taste
White Corn Tortillas
Shreaded Lettuce, Fresh Pico De Gallo, Grated Cheddar Cheese, Sour Cream, Fresh Guacamole.

Heavy Skillet, warm oil over medium heat. Add onion, galic, saute for a couple minutes til soft. Add venison cook til meat is brown, add flour , mexican spice, potatoe and beef broth, reduce heat to low . Simmer the mixture for 5 minutes until potatoes are soft and most of the liquid has thicken. NOTE* Meat must be moist.
In microwave place tortillas bewteen moist towel and heat for 2 minutes.
Fill tortilla with 3 tbl spn of the meat mixture, garnish with shreaded lettuce, grated cheese, topped woth Pico De Gallo, Sour Cream and Fresh Guacamole.
This one is out of my 1st cook book I wrote , Back Woods Wild Game Recipes"
Some good chewin & Swallowin

Venison/Wild Hog Summer Sausage

ArkansasDon — Sun, 18 Nov 2007 11:50:08 GMT

3 lbs Ground Venison
2 lbs Ground Wild Hog
2 tblspn Salt
1 teaspn Curing Salt
2 tblspn Sugar
3/4 teaspn Ground Coriander Seed
1 1/2 teaspn Garlic Powder
1 1/2 tblspn Black Pepper, coarse
1/2 teaspn Ground Mustard Seed
1 cup Non-Fat Dry Milk, powder
2 teaspn Liquid Hickory Smoke, more if ya want
1 3/4 cups Water, cold, this will make the meat mixture more workable
2 2" Fibrous Casings, soaked in warm water for 30 minute to make them workable

Combine venison & hog together, mix well. Add remaining 10 ingredients. Blend well. Make a test patty from meat mixture and fry in pan for taste. NOTE* this will NOT make final out come of taste. Close thats it. Reseason if needed.
Install 3/4" stuffin tube to grinder. Slide fibrous casing on tube, began stuffin making sure to leave about 2" of casing left to tie off, twist and use butchers string to tie off end.
Refrigerate your sausage overnight to cue.
Preheat oven to 170 degrees, place your summer sausage on the rack (oven racks) and jar the oven door open with what evers available (oven door should be cracked open) for 1 hour. Remove what ever jar oven door open and close oven door and continue to cook until summer sausage reaches internal temp of 152 to 154 degrees. which will be fully cooked. Remove sausage from oven and rinse with cold water til internal temp drops to 120 degrees. Hang to set aside til room temp(about 2 hours) Now its ready to eat.
NOTE* you will need a thermometer to moniter the interenal temp of the sausage. This makes 5 lbs
NOTE* place sheet pan under (lower rack) to caught drips, this will keep ya's out of the dog house with the wife. It wont mess up her oven with sausage drippins

Venison & Wild Hog "Slim Jim’s"

ArkansasDon — Sun, 18 Nov 2007 11:48:43 GMT

1 lb Ground Wild Hog
2 lbs Ground Venison
¾ cap Of Liquid Smoke
¾ to 1 oz Jerk Mix , your choice
3 teaspn Course Ground Black Pepper
3 tblspn Curing Salt
3 oz Water

Combine all ingredients above in to bowl, mix thoroughly.
Meat Grinder/Stuffer with small plate (1/8th inch) and small tube (breakfast Sausage tube) begin adding meat mixture to suffer. (2 people works best for this, one feeds meat mixture, other receives mixture form tube). Make these about 8 inch long. Place on dehydrate trays as they come out of stuffer. Continue this until meat mixture is gone. Stack the racks and turn dehydrator on 155 degree’s . Cook or dehydrate for 4 1/2 HRS depending on moistness of meat and thickness.

Venison Sausage

ArkansasDon — Sun, 18 Nov 2007 11:46:55 GMT

4 lbs Ground Venison
4 lbs Pork Butt, ground course
8 oz Grated Cheddar Cheese
Natural Casings, enough to 8 lbs of link sausage
Seasoning
2 tblspn Kosher Salt
3 tblspn Black Pepper Course Cracked
8 Cloves Garlic, minced
2 teaspns Fennel Seed
3 tblspn Dried Parsley
1 tblspn Ground Coriander
1 teaspn Dried Oregano Leaves
2 teaspn Ground Cumin
1 teaspn Cayenne Pepper

Combine ground venison & pork butt and cheddar cheese together. Mix ingredients to seasoning together, add to sausage mixture. Blend well. Cover and let set over-night in refrigerator.
Casings , I like to soak mine in gallon of water to cap full of vinegar. Remove from soaking and rinse well with clean water, opening the casings to get a good rinse threw out. Tie knot at one end of the casing, butchers string works too.
With sausage grinder/stuffer slide casings on to tube, with large plate on stuffer feed sausage mixture into stuffer. I like my sausage links to be about 4” to 5” long about 1” across. Twisting in a clock wise manner (about 2 to 3 turns ) this separates the links into individual links, 4 links per package (what I like to do). After I come to the last link stuffed I pull off enough casing from the stuffer tube and twist it until it is firmly against the sausage mixture. I tie it off with a knot up against meat mixture. Package them.

Venison Pizza

ArkansasDon — Sun, 18 Nov 2007 11:46:11 GMT

1 lb Ground Venison
1 10 oz jar Prego Italian Sauce, use ¾ of the jar
1 12 oz jar Artichoke Hearts (in brine only), sliced about ½” thick (optional)
1 4 oz can Sliced Mushrooms, drained
1 2.25 oz can Slice Black Olives, drained
1 ½ White Onion, peeled, sliced into rings
1 10 oz tube “pre-made” Pizza Crust
8 oz Roasted Red Bell Pepper, cut into strips
1 Fresh Orange Bell Pepper, seeded, cut into rings
5 oz Pepperoni , Sliced into 1/8” slices
8 oz Shredded Mozzarella, Provolone, Cheddar Cheese

Lay out pre-made pizza crust onto greased 10x15 sheet pan. Brown ground venison over medium high heat until done. Spread Italian Sauce over pizza dough. Sprinkle cooked ground venison over pizza sauce and pizza crust. Layer pepperoni slices, sliced mushrooms, black olives, onions, roasted red bell peppers slices, fresh orange bell pepper rings, artichoke heart pieces. Top with cheese. Pre-heat oven to 400 degrees, place pizza in oven. Cook for 15 to 18 minutes for “thin crust” 18 to 20 minutes for “thick crust”. Slice into squares.

Note* this pizza hasn't been cooked yet

cooked

Smothered Wild Hog Chops

ArkansasDon — Sun, 18 Nov 2007 11:45:25 GMT

4 Wild Hog Chops
Salt & Pepper to taste
Secret Seaoning , to season chops
2 tea spns Garlic Powder
1/2 cup All- Purpose Flour
1/2 cup oil, Olive or Veggie, your choice
1/2 cup Sliced Onion
1 1/2 water or Chicken Stock taste better

In small bowl, combine salt & pepper and secret season and garlic powder. Sprinkle on chops , both sides. Place chops in to flour, dredge , pat off extra, save extra for gravy.
Heat oil in pan over high heat, add chops and cook for 6 minutes on each side. Remove chops, set aside add onions and cook until onions are soft, add 2 to 3 table spoons of extra flour stir in water or chicken stock. Stir until gravey gets thick , add chops and continue to cook for 30 minutes more
Some Good Chewin & Swallowin!

This recipe is a new one in my 2nd Cook Book I'm writing. It's called "Back Woods Wild Game Recipes 2"
We had this last night for supper, ya'll it's some fine food!

Heres my recipe for Don"s "Secret Pork Chop Seasoning"

2 Tbl Spns Dried Basil
2 Tea Spns Dried Oregano
1 Tea Spn Dried Thyme
1/2 Tea Spn Kolsher Salt
1/2 Tea Spn Course Cracked Black Pepper

Mix all dry ingredients together.

This is one of the best seasonings for pork chops or tenderlions. Tons of flavor

Wild Hog Steaks w/ 7 Pepper Marinade"

ArkansasDon — Sun, 18 Nov 2007 11:44:35 GMT

Marinade
1 Green Bell Pepper, chopped , Seeded
1 Ancho Chili Pepper, Soaked and chopped , seeded
2 Jalapeno Peppers, Chopped, seeded
1 Red Bell Pepper, Chopped, Seeded
1/4 Tspn Red Cayenne Pepper
1/2 Tspn White Pepper
1/2 Tspn Black Pepper
1 Onion, peeled, chopped
1/2 Tspn Paprika
1/8 Cup Red Wine Vinegar
1/8 Cup Molasses, Dark
1/4 Cup Beef Stock
1/4 Cup Water
1 Tspn Thyme, dry
1 Tspn Oregano, dry
2 Cloves Garlic, Crushed
1/4 Cup Orange Juice
Put all ingredients into Food Processor, and blend for 1 minute.
I like it "Chunky". It sticks to the meat better.
Pour into pan and cook for 20 minutes over stove top, (marry flavors together) Cool, and poor over meat & marinade for 2 hrs.

2 Meduim Size Wild Hog Steaks

Full Chimney of Charcoal
Handful of Mesquite Chunks
Cook (Grill) over Hot coals for 10 minutes on each side

Venison Meat Loaf w/ Brown Mushroom Gravy

ArkansasDon — Sun, 18 Nov 2007 11:43:44 GMT

3/4 cup Bread Crumbs, store bought is OK
2 lbs Ground Venison
3/4 cup Onion, chopped
1/2 cup Celery, chopped
1/3 cup Red Bell Pepper, seeded & chopped
2 Large Eggs, Beatin
1 cup Tomato Puree
1/4 cup BBQ Sauce, your favorite. I make my own
1 tea spn Cavenders Seasoning
1 tbl spn Dark Brown Sugar
Pre-heat oven 350 degrees. In large bowl combine venison, onion, celery, red bell pepper, bbq sauce, tomato puree, bread & crumbs. Mix well, all ingredients in bowl. Form into loaf, place loaf in greased 9x5x3 baking dish. Bake for 1 hour or til done.
Serve with Brown Mushroom Gravy over slices.

Nothin better on a Sunday after Church cookin & eatin a venison meat loaf and watchin Nascar Race :oyeah: GO #24 car

Creole Venison Meatloaf w/ Potato Casserole

ArkansasDon — Sun, 18 Nov 2007 11:42:34 GMT

Meatloaf
1 lb Venison, ground
3/4 cup Onion, peeled & chopped
1/3 cup Saltine Cracker, broken up
2 tblspn Creole Seasoning, anyones (I make my own)
1 Egg, beaten
3 tblspn Milk
Potato Topping
2 cups Mash Potatoes, perpared
1 11 oz can Corn, drained
1/4 cup Red Bell Pepper, chopped
1/2 cup Shreaded Cheese

Heat oven to 375 degrees, in large bowl combine meatloaf mixture (ingredients) together, mixing well. Mmake into loaf. In greased baking dish place meatloaf and bake in oven 20 to 30 minutes. Remove , sit a side
In another bowl combine all topping ingredients together, except for the cheese. Spread potato mixture over the loaf, about 3/4" thick. Sprinkle with shreaded cheese and place back into oven to melt cheese and browned lightly.

Deep Fried Venison Tenderlion

ArkansasDon — Sun, 18 Nov 2007 11:41:37 GMT

1 Venison Tenderlion, cut into medallions 1/2" thick
1 cup Marinade, I make my on injectable. (will post recipe for it)
1 /1/2 cup Flour
2 tblspn Tony Chacheres , Creole Seasoning
1 tblspn Black Pepper
2 tblspn Paprika
Peanut Oil for Frying
Season Flour with Tonys Chacheres Creole Seasoning, Paprika, Black Pepper. At same time marinade venison tenderlions in marinade.
Dredge tenderlion medallions in to flour mixture. Shake off excess.
In deep fryer @ 375 degrees drop medallions in to hot oil, cook for 4 to 5 minutes or to your liking, remove and place on paper towels

Marinade, (injectable)
4 tblspns melted Butter
1/3 cup "Real Maple Syrup"
3tblspn Fresh Lemon Juice, bottled OK
1 tblspn Garlic Powder
2 teaspn Onion Powder
1 teaspn Fine Black Pepper
1 teaspn Tabasco
Mix all ingredients over medium heat

Venison Salisbury Steak

ArkansasDon — Sun, 18 Nov 2007 11:40:40 GMT

1 1/2 pounds ground venison
1 teaspn Dried Basil
1 teaspn Dried Thyme
1 clove Garlic, minced
1 envelope dry onion soup mix, use“4 tblspns”
1/4 cup dry bread crumbs
1 egg, lightly beaten
1 tablespoons oil or shortening
1 tablespoons flour
1 cups water
1 - 4 oz can sliced mushrooms, drained (4 ounces)
capful Kitchen Bouquet (Browning & Seasoning Sauce)
Salt & Pepper to taste * Note just a little salt do to the soup mix has salt in it.

Thoroughly mix venison, 4 tblspn of onion soup mix, bread crumbs, dried basil & thyme, garlic, and egg. Shape into 2 patties. Brown patties in skillet in oil over medium high heat. Add remaining onion soup mix and flour; salt & pepper, gradually stir in water, kitchen bouquet and mushrooms. Cover and cook over low heat for 20 minutes, stirring occasionally. Note* I like using a “Electric Skillet” for this dish.

Papa Joe's Baked Redfish

jfbiii — Thu, 08 Nov 2007 16:41:17 GMT

Works with chicken and other stuff, too. The minute to 2 minutes is fishing and the rest is cooking. This is from a trip with my dad a week after Labor Day.

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Butterfly Cut Backstraps

FL_Cracker — Thu, 08 Nov 2007 14:00:07 GMT

So I've been killing deer for a pretty good amount of time now and eating them for even longer...thus the hunting them part... I've always kinda filleted my backstraps right off the spine and enjoyed every little morsel....

I was cleaning a deer for my Uncle in Georgia and was about to fillet them when he told me to stop and he showed me what he does with his. Since he's killed over 250 deer in his day (his last count)...I decided to shut up and listen. At first I thought he was nuts...but he left them on the bone and sawed around them throug the ribs and neck and what not... then he said he'll take them to the butcher and have them butterfly cut them and wrap them in 1 pound packages. I killed a nice doe later that day and decided to do the same with mine. If I can't trust my Uncle Richard, I can't trust anyone....the guy is my hero....

Well I got them back from the processor last Saturday....they looked freaking amazing!!! Perfect ribeye steaks. I marinaded them in KC Masterpiece Honey BBQ sauce and KC Masterpiece Garlic & Herb marinade they have and threw them on the grill.

Let me tell you son....they were the best steaks I've ever had!!!!!!!!!!!!! Bottomline. Venison, Beef, Tuna, Shark, Pork, whatever....these were the best. Butterfly Cuts on the backstrap are the way to go! I will warn you though. They will make you a little savage. It was all I could do to put down the spotlight and stop myself from a fire hunt that night after we ate some... .......luckily I have about 8 more packages of them in the freezer....

I am gonna kill me a few more and have this done. I still like to fillet them too and cube them and wrap em in bacon so it's a toss up... .... but I'm thinking I'm gonna need at least 4 more deer this year. Two I'll get the straps butterflied and the other two I'll fillet.

I tell y'all....these are good times we're living in....

(Pics to come when I grill some more up this weekend.......)