Cookin' up and Smackin' Down

Ingredients:

• Dough or pre-made crust for 1 large pizza
• 1 jar pizza sauce
• 2 cups shredded mozzarella cheese
• 2 cups ground venison sausage
• ¼ pound sliced venison pepperoni

Directions:

1. Prepare pizza dough or use store-bought crust. Preheat oven according to package or recipe directions.
2. Spoon pizza sauce onto the crust, and then sprinkle with mozzarella cheese.
3. Top with venison sausage and sliced venison pepperoni.
4. Bake pizza for 20 minutes or until cheese is bubbly and golden brown on edges.
5. Cut into eight slices. Enjoy!

Ingredients:

• 2 pounds fresh ground venison
• 6 slices smoked bacon, chopped
• 1 large yellow onion, diced
• 2 tablespoons fresh garlic, chopped
• 2 teaspoons cumin
• 3 teaspoons chipotle chili powder
• 2 teaspoons Mexican chili powder
• 2 teaspoons chili powder
• 1 teaspoon smoked ancho chili powder
• 1 (14.5-ounce) can tomatoes, whole peeled
• 4 cups beef broth
• 1 can dark beer
• 1 (15-ounce) can cooked kidney beans
• ¼ pound sharp cheddar cheese, grated
• 1 bunch scallion, chopped

Directions:

1. In a large heat-proof pan, fry bacon over medium heat. When bacon is rendered, add ground venison and cook for another 10 minutes.
2. Add garlic and onion and continue to cook for 4-5 minutes.
3. Add spices, tomatoes, beef broth and dark beer.
4. Bring to a simmer and cook for 5-6 hours or until the venison is tender.
5. Add cooked kidney beans and heat until they are hot.
6. Place chili in a bowl and top with cheddar cheese and scallions. Serve.

Stuffing Ingredients:

• ½ pound fresh chestnuts
• 2 tablespoons butter
• 1 tablespoon chopped garlic
• ½ cup chopped onion
• ½ cup chopped celery
• 6 slices stale bread, broken into pieces
• ½ cup chicken broth
• ½ tablespoon chopped fresh sage
• Salt and freshly ground pepper

Quail Ingredients:

• 8 fresh quail
• 2 tablespoons olive oil
• ¼ cup balsamic vinegar
• Salt and pepper

Directions:

1. Preheat oven to 350 degrees. With a sharp knife cut an "X" on the flat side of the chestnuts. Place chestnuts on a cookie sheet and roast for 30-45 minutes or until chestnuts open up.
2. Cool chestnuts and then peel and remove the skin. Chop chestnuts and set aside.
3. Heat butter in a medium sauté pan. Add garlic, onions and celery; cook over medium heat for 2-3 minutes. Remove from heat.
4. With a spatula, fold in the bread, chestnuts and chicken broth. Season chestnut mixture with fresh sage, salt and black pepper. Set mixture aside to cool.
5. Adjust oven to 425 degrees. Rinse quail under cold water and pat dry.
6. Rub inside and outside of quail with olive oil. Season inside and out with salt and pepper.
7. Use a spoon to fill each quail with the cooled stuffing. With a 10-inch piece of butcher's twine, truss the quail the same way as a chicken. Brush quail with balsamic vinegar.
8. Place stuffed quail on a roasting pan and roast in oven for 10-15 minutes. Remove roasted quail and let rest for 10 minutes before serving.

Ingredients:

• 1 pound fresh frog legs, feet removed
• Kosher salt and freshly ground pepper
• ½ cup flour
• ¼ cup butter
• 1 tablespoon chopped garlic
• ¾ cup diced tomatoes
• ¼ cup chopped fresh chives

Directions:

1. Season frog legs with salt and pepper. Dredge legs in flour and shake off excess flour.
2. Place a large sauté pan over medium heat. Add butter and garlic; cook while stirring for 3 minutes.
3. Add frog legs to pan and sear on both sides until golden brown, about 5-7 minutes. Add tomatoes and chives. Cook for 3 additional minutes or until frog legs are white and cooked throughout.
4. Adjust seasoning with salt and pepper, if needed, and serve.

Ingredients:

• 1 rack venison ribs
• ¼ cup paprika, plus a little extra
• 1 ½ tablespoons ground black pepper
• 1 ½ tablespoons dark brown sugar
• 1 tablespoon salt
• 1 ½ teaspoons celery salt
• 1 ½ teaspoons cayenne pepper
• 1 ½ teaspoons garlic powder
• 1 ½ teaspoons dry mustard
• 1 ½ teaspoons ground cumin

Directions:

1. Using a hacksaw or bone saw cut a rack of venison ribs perpendicular to the bones, so that you get three strips of connected rib bones that are about five or six inches long. Then cut these strips into pieces containing three or four ribs apiece.
2. Combine all seasonings in a bowl and spread evenly over ribs.
3. Bake in a 300 degree oven for approximately 4 hours, checking every half hour to make sure they don't dry out, or in a slow cooker on high for 6 hours.
4. Serve with your favorite side vegetable, a warm roll and enjoy!

Filling Ingredients:

• ½ cup butter, melted
• ½ cup brown sugar
• 1 teaspoon cinnamon

Dough Ingredients:

• ½ cup butter, cut into cubes
• 2 ½ cups self-rising flour
• 1 cup buttermilk

Glaze Ingredients:

• 1 cup powdered sugar
• ½ teaspoon vanilla
• ¼ teaspoon cinnamon
• 3 tablespoons heavy cream

Directions:

1. Preheat oven to 450 degrees. Spray a 9" round cake pan with cooking spray. In a small bowl melt butter for the filling and mix in brown sugar and cinnamon. Set aside. (If using food coloring for the filling, add at this time).
2. In a large bowl, combine cold chopped butter with flour using a pastry cutter until it resembles coarse sand. Make a well in the center and pour in the buttermilk. (If using food coloring, add at this point). Stir just until dough comes together.
3. Place dough on heavily floured work surface. Knead dough 10 times until it is less sticky. Roll dough out into an approximate 12-15" rectangle that is 1/3" thick. This does not have to be exact.
4. Spread filling mixture on dough, leaving a small border on the edges. Roll up the dough into a log. Slice into 12-14 1" slices.
5. Place slices into cake pan and bake 13-15 minutes.
6. When finished, allow them to cool a few minutes before pouring on the glaze.
7. To make glaze, simply whisk all ingredients together, and drizzle over baked rolls.

• Serves: 6

Ingredients:

• 3 lb. venison stew meat, cut into 2-inch cubes
• 2 Tbsp. butter
• 4 slices bacon, chopped
• 3 yellow onions, chopped
• 1 Tbsp. dark brown sugar
• 4 cloves garlic, minced
• 16 oz. Belgian dark strong ale or other dark flavorful beer
• 1 cup (or more) chicken stock
• 1 bay leaf
• 1 tsp. dried thyme
• 1 tsp. apple cider vinegar (or lemon juice)
• 1⁄4 cup chopped parsley
• Salt and freshly ground pepper, to taste

Directions:

1. Heat a large pot or Dutch oven
2. Over medium-high heat. Add the butter and bacon, and cook until barely crispy. Remove the bacon with a slotted spoon, reserving for later. Dry the venison with paper towels, then salt and pepper generously. Add the meat to the pot, in batches to avoid overcrowding, and raise the heat to high. Sear the meat well on all sides, then remove to a plate.
3. Add the onions and brown sugar to the pot or Dutch oven and reduce the heat to medium-low. Cook, stirring occasionally, for about 20 minutes, or until the onions are soft and caramelized, with a deep golden-brown color. Stir in the garlic and cook for 2 more minutes.
4. Raise the heat to medium-high. Pour in the beer and scrape the bottom of the pot with a wooden spoon to dislodge any tasty brown bits. Bring to a boil, then add the reserved bacon and the meat along with any accumulated juices. Add the chicken stock (you may need more than a cup to cover the meat), bay leaf, and thyme, and bring to a low simmer. Reduce the heat, cover, and simmer until the meat is very tender, about 2 hours.
5. Before serving, uncover and raise the heat to medium to bring the stew to a fast simmer. Simmer for about 10 minutes, or until the liquids are reduced to a saucelike consistency. Stir in the vinegar or lemon juice, and check the seasoning, adding salt and pepper as needed. Serve the stew over buttered egg noodles or dumplings, if desired, topping each bowl with a sprinkling of parsley.

Directions:

App 2 to 2 1/2 lbs of duck breast. 6 to 8 actual breast of larger birds, mallard, gadwall, ect. Cube in pieces about the size of the end of your thumb and put in a bowl. If the meat is cold let it get close to room temp.

Then melt and stir in one stick of unsalted butter then add a whole jar, 2 oz. , of Paul Prudhomme Blackened Redfish seasoning. Stir and mix in the duck cubes with a large serving spoon and don't be concerned if it does not appear to be coating evenly.

Now, OUTSIDE (DO NOT DO THIS INDOORS) you'll need:

• A single burner cooker like a fish fryer or crawfish burner
• A 6 inch cast iron skillet (nothing bigger)
• A large serving spoon and a damn good cooking mitt (important)

Place the skillet on the burner, and let it get HOT HOT HOT, honestly about 500 degrees or almost white hot. Now, add one serving spoon of the meat, hold the handle with the mitt, and stir constantly for 60 seconds; yes just 60 seconds. You will know your skillet was hot enough if the butter on the meat actually flames up while you're stirring.

After one minute of cooking, dump the meat in a pan lined with paper towel, put skillet back on the burner, and let it get hot again. The secret to the meat being tender is cooking it fast to a medium rare stage. Do not try to cook it in a larger skillet or a larger amount.

Enjoy!

Ingredients:

• 1 can of biscuit dough
• ½ cup of cinnamon sugar mix
• 1 jar of jelly

Directions:

1. Take a can of refrigerated biscuit dough, and separate the biscuits, slicing each of them to create two thinner biscuits.
2. Roll each side of the biscuit in a cinnamon and sugar mixture of a half-cup white sugar and ¼ tablespoon cinnamon.
3. Place a layer of jelly on one side of the biscuit, then place the other piece of the biscuit on top like a sandwich.
4. Butter a cast iron skillet, and then fry the donut over the campfire, flipping frequently so it does not burn.

Ingredients:

• 1 tablespoon of oil
• 3 peaches (sliced)
• ½ cup bourbon
• 2 tbsp. sugar
• 1 cup granola

Directions:

1. Heat 1 tablespoon of oil in a cast iron skillet, and add three ripe, sliced peaches.
2. After a few minutes, flip the peaches so that they heat on both sides, then remove them from the campfire.
3. Pour a half-cup of bourbon over the peaches, and put them back over the fire.
4. Add 2 tablespoons of sugar, and stir the sauce until it coats the peaches and reduces over the flame, about 5 to 10 minutes.
5. Remove the skillet, and sprinkle the peaches with 1 cup of granola, then serve immediately.

Ingredients:

• 2 lb. venison, cut into
• 1-inch cubes
• 1 lb. pork shoulder, cut into 1-inch cubes
• 1⁄2 lb. very fresh venison or pork liver, cut into 1-inch pieces
• 1 large white onion, peeled and quartered, plus 1 cup chopped
• 3 bay leaves
• 8 peppercorns
• 3 cups long-grain rice
• 1⁄4 cup lard or bacon drippings
• 1 green bell pepper, roughly chopped
• 2 celery ribs, roughly chopped
• 1 cup green onions, finely chopped (white and green parts separated)
• 3 Tbsp. minced garlic
• 1 cup parsley, chopped
• 2 tsp. dried thyme
• 1 tsp. dried sage
• Cayenne pepper, to taste
• 35-38mm natural hog casings. You can purchase hog casings at most butcher shops.
• Salt and freshly ground pepper, to taste
  

Directions:

1. Place the venison, pork, and liver in a large pot and add cold water until the meat is submerged by an inch or more. Bring to a simmer, and skim off all the foam that rises to the surface. Add the quartered onion, bay leaves, and peppercorns, and reduce the heat to low. Simmer, partially covered, for about 2 hours, or until the venison is very tender. Using a slotted spoon, remove the meat and onion to a large mixing bowl. Scoop out and reserve 7 cups of the cooking liquid, and discard the remainder.
2. Cook the rice: Bring 6 cups of reserved cooking liquid to a boil over high heat. Add the rice, stir, and reduce the heat to low. Cook, covered, for about 20 minutes, or until the rice is done. Fluff with a fork, and set aside to cool.
3. Meanwhile, in a medium saute pan, heat the lard or bacon drippings over medium-high heat. Add the bell pepper, celery, and the white parts of the green onions, and cook, stirring, until softened, about 5 minutes. Add the garlic and half the parsley, and continue to cook for another 2 minutes. Add this mixture to the meat in the mixing bowl.
4. Grind the meats and sauteed vegetables twice, first with the medium grinding plate and then with the fine. To the ground mixture, add the rice, the chopped green onions, the remaining parsley, thyme, sage, and cayenne. Salt and pepper generously (about a tablespoon of each), and mix well with a wooden spoon to incorporate all the ingredients. Taste the mixture to check the seasoning, adjusting as desired. Add just enough of the remaining cup of cooking liquid to obtain a soft, pudding like consistency. (If more liquid is needed, add white wine or water.)
5. Using your sausage stuffer, stuff the mixture into the casings to make 6- to 8-inch links, or whatever length you prefer. Allow the sausages to air-dry for about 20 minutes, then place them in the refrigerator. (The boudin can also be frozen at this point.)
6. To eat, heat the boudin by grilling, steaming, roasting in a 400-degree oven, or searing in a hot pan with oil and a bit of water. (You can also smoke it.) Serve with Saltines, hot sauce, or the mustard of your choice.
   

Ingredients:

• 2 to 3 young squirrels, dressed and cut into back and leg sections
• 2 cups buttermilk
• 2 eggs, beaten
• Vegetable or peanut oil for deep-frying
  

Extra-Crispy Coating Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons garlic salt
• 2 tablespoons paprika
• 1 tablespoon mustard powder
• 1 tablespoon powdered ginger
• 1 tablespoon white pepper
• 2 teaspoons salt
• 1 ½ teaspoons black pepper
• 1 ½ teaspoons dried basil
• 1 ½ teaspoons dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon celery salt
  

Directions:

1. Combine the dredge ingredients in a shallow dish. Pat the squirrel dry, then dredge each piece in the seasoned flour. Move the coated squirrel to a wire rack. Reserve remaining coating mixture.
2. Mix the beaten eggs and buttermilk in a bowl or shallow dish. Dip the floured squirrel pieces, one at a time, into the egg wash.
3. Dip the floured pieces in the buttermilk-and-egg wash before flouring a second time.
4. After dipping the squirrel in the egg wash, move each piece back into the seasoned flour for a second coat, then return the coated squirrel to the wire rack.
5. After tossing the squirrel in seasoned flour and dipping it in egg wash, return it to the flour mixture for an extra-thick coating.
6. Meanwhile, heat 3 inches of vegetable or peanut oil in a heavy pot over medium-high heat. Once the oil reaches 350 degrees, carefully drop the squirrel, a few pieces at a time, into the hot oil. Don’t overcrowd the pan.
7. Deep-fry a few pieces at a time until the squirrel is crisp and just cooked through.
8. Fry for 6 to 9 minutes until the coating is golden brown and crispy. Front leg sections will cook faster than hind legs or back sections. We like to serve the fried squirrel with mashed potatoes and green beans. Top the squirrel, potatoes, or both with milk gravy, if desired. If you make the gravy with some of the leftover breading mixture, the paprika will cause the color to be a little bit orange, but the flavor is worth the unusual color.
   

Ingredients:

• 3 cups long grain rice
• 1 heaping of chicken broth base or bouillon cubes
• Water for 4 qt pot
• 1 lbs wild duck breasts
• Olive oil for searing
• Olive oil for sautéing
• 2 onions, sliced
• 1 head of garlic, minced
• 2 sweet bell peppers, diced
• 3 stalks of celery, finely diced
• 1 28 oz can plus 1 15 oz can of whole, peeled tomatoes, drained (reserve some juice) and chopped
• 2 t Cajun or Creole seasoning of choice
• 1 t dried thyme
• Cayenne pepper to taste, optional
• 3 t tomato paste
• 1 lbs smoked, spicy sausage, such as Andouille
• Boiled shrimp from a Shrimp Boil (or cooked however you might want to prepare it)
• Chopped green onion for garnish
  

Directions:

1. Preheat the oven to 350 F. Boil the rice in the water with the soup base until mostly cooked but still quite firm, approximately 3-4 minutes. I devised this method because I was not using bone-in meat, so there was no advantage to cooking the rice with the bones, and this way I ensure that the rice is cooked evenly. It also sped the dish up for me. Think of it as weeknight jambalaya although it was not a weeknight.
2. Sear the duck breasts in the olive oil on medium high heat—remove when they are medium rare (pink, not red). The time for this very much depends on the thickness of the breast—unlike commercial duck breasts, these came in all sizes. Just watch them carefully and maybe slit and take a peek at a few. If they start to brown too much before getting pink inside, turn the heat down.
3. Cook the sausage in a small amount of olive oil until fat is rendered from the sausage and flavors the oil. Remove the sausage.
4. Add the onions and celery and cook until softened. Add the peppers and garlic and cook an additional 5 minutes. Add the tomato paste and the spice mix and thyme and cook briefly to toast the spices and incorporate the tomato paste. Add the chopped tomatoes and cook for an additional 10 minutes.
5. Mix all of the above prepared dishes, including the sausage and boiled shrimp, in a large casserole dish. Make sure to include any accumulated juices from the duck and sausage. Add some of the reserved tomato juice if the rice seems too dry.
6. Cover with foil and bake for 30 minutes.
7. Remove from oven and garnish with the green onion. Serve with cayenne pepper on the side if you had to keep it mild for children.
   

Ingredients:

• 1 ½ pounds cucumbers or other veggies
• 1 cup vinegar. Use white distilled or apple cider vinegar with 5 percent acidity. Use white vinegar when a light color is desirable, as with fruits and cauliflower. Think twice before using red wine vinegar, as it will turn all your vegetables pink!
• 1 ½ tablespoons salt. Use kosher salt or pickling salt (aka canning salt). Kosher salt and pickling salt have no additives. Do not use iodized salt because it makes the brine cloudy and may change the color and texture of the vegetables, as well as possibly leave sediment at the bottom of the jars.
• 1 cup water. Do not use hard water because the iron content will make the pickling solution cloudy and the pickles discolor.
• ¼ cup sugar. Optional, but most recipes include.
• Optional: 2 teaspoons dill seed or celery seed or spice of your choice such as turmeric. The classic is dill seeds. Mustard seed or peppercorns could also be used. For herbs, try dill, mint, basil, or anything that’s overtaking your garden. Always use fresh herbs and spices in canning or pickling, as herbs and spices lose their flavor quickly.
• Optional: A few garlic cloves, peeled, sliced, or smashed, enhances flavor.

Directions:

1. Cut your vegetables into even sizes, whether you’re doing spears or coins, and put them into the two jars, or a large bowl for quick-pickling. Pack the veggies into the canning jars tightly without smashing them and leave room at the top for the brine and headspace (½ inch for pickles).
2. Make your pickling brine by combining the vinegar, water, and salt in a stainless-steel saucepan over high heat. Bring to a rolling boil, then pour the hot pickling brine over the veggies covering them, nearly filling each jar but leaving ½ inch of headspace.
3. For the quick pickles, pour the brine into the two jars of pickles and let them rest on the counter until cooled to room temperature, and no more than 1 hour. Then put a lid or plastic wrap on the bowl and place in the fridge. Wait anywhere from three days to a week for the flavor to develop, and the veggies will taste truly pickled. Keep in mind that the longer it brines, the better it tastes! You can also reuse the brine for your next batch.
   The quick-pickling process stops here. To make pickles for longer-term storage, continue with boiling water bath method below.
4. If you’re going to process and preserve your pickles for longer storage, tap the two jars gently to remove any air bubbles and top off with brine, if the veggies settle, leaving ½ inch of headspace. Use a clean plastic wand or plastic spatula and run gently around the jar between the food and side of each jar to release any additional trapped air. After filling always wipe the rim of the jar clean just before putting the lid on, to ensure a good seal. Add the new lids, which have been washed and dried to remove any possible debris, and screw bands.
5. Using the jar lifter, place the jars into a simmering pot of water or water-bath canner with a rack in the bottom. Make sure that the simmering water covers the jars by 1 to 2 inches and during processing. Cover and when the water comes back to a boil, set the timer for 10 minutes. When done processing, turn off heat; wait 10 minutes to remove the lid.
6. Remove jars using the jar lifter and place each on a towel or rack to cool. You may hear the jar lids “ping,” which means the jars are properly sealed.
7. Leave jars undisturbed for 12 to 24 hours to cool. Do NOT retighten bands, as this may interfere with the sealing process.
8. After jars are completely cool, check the seals. Unscrew bands and press down gently on the center of the lid. If you don’t feel any give, the jar is properly sealed. If the lid springs back up, it didn’t seal. Put the jar in the fridge and eat within 2 weeks.
9. Label and date your jars and store them in a clean, cool, dark, and dry place such as a pantry, cabinet, or basement. Don’t store in a warm spot!
10. To allow pickles to mellow and develop a delicious flavor, wait at least 3 weeks before eating! Keep in mind that pickles may be ready to enjoy earlier. It’s all up to you and your tastes! Just don’t let them go too long or the veggies’ texture can deteriorate and turn rubbery. Refrigerate after opening.
11. Store jars in a cool, dry, dark place for up to 1 year as recommended by National Center for Home Food Preservation.

Tangy Mustard Sauce Ingredients:

• ½ cup light sour cream
• 1 ½ teaspoons Dijon-style mustard
• ½ teaspoon dried Italian seasoning, crushed
• ½ teaspoon snipped fresh thyme (Optional)

Layered Brisket Ingredients:

• 1 (3 pound) fresh beef brisket
• 1 tablespoon Dijon-style mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon balsamic vinegar
• ¼ teaspoon black pepper
• 1 pound baby red or yellow potatoes, halved if large
• 1 (8 ounce) package baby carrots (2 cups)
• 1 small onion, cut into wedges
• 2 teaspoons olive oil
• ½ teaspoon dried Italian seasoning, crushed
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon Snipped fresh thyme (Optional)

Directions:

1. Prepare Tangy Mustard Sauce: In a small bowl, combine sour cream, mustard, Italian seasoning and if desired, thyme. Cover and chill in refrigerator.
2. Prepare Layered Brisket: Trim fat from brisket. Place brisket in a 5- to 6-quart slow cooker (see Tip). In a small bowl, stir together the mustard, Worcestershire sauce, vinegar and 1/4 teaspoon black pepper. Pour over brisket, turning brisket to coat both sides.
3. On a 20x18-inch sheet of heavy foil place the potatoes, carrots and onion. Drizzle with olive oil and sprinkle with Italian seasoning, salt and 1/4 teaspoon black pepper. Bring up long sides of foil and fold to seal. Roll up short sides of foil to enclose. If necessary, manipulate foil packet to fit in cooker, making sure the brisket is completely covered with the foil packet.
4. Cover and cook on low-heat setting for 10 to 12 hours.
5. Remove foil packet and brisket from cooker. Using two forks, shred brisket or slice the meat. Carefully open the foil packet to avoid getting burned by escaping steam. Serve meat and vegetables with Tangy Mustard Sauce. If desired, before serving, sprinkle with additional snipped fresh thyme.

Ingredients:

• ½ cup buttermilk
• ½ cup water
• Salt and pepper, to taste
• 1 pound catfish fillets, cut in strips
• 1 ½ cups fine cornmeal
• ½ cup all-purpose flour
• 1 teaspoon seafood seasoning, such as Old Bay™
• 1 quart vegetable oil for deep frying

Directions:

1. In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.
2. In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.
3. Heat oil in deep fryer to 365 degrees F (185 degrees C).
4. Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.

Ingredients:

• 3 cups long grain white rice
• 6 cups water
• ¾ cup butter
• 1 large onion, chopped
• 1 clove garlic, chopped
• ¼ cup all-purpose flour
• 1 pound crawfish tails
• 2 tablespoons canned tomato sauce
• 1 cup water, or as needed
• 6 green onions, chopped
• Salt and pepper to taste
• 1 ½ tablespoons Cajun seasoning, or to taste

Directions:

1. Combine the rice and 6 cups water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.
2. While the rice is cooking, melt the butter in a large skillet over medium heat. Add the onion, and saute until transparent. Stir in the garlic, and cook for a minute. Stir in the flour until well blended. Gradually stir in the tomato sauce and remaining 1 cup water, then add the crawfish tails and bring to a simmer. Add the green onions and season with salt, pepper, and Cajun seasoning.
3. Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough.
4. Serve over hot cooked rice.

Ingredients:

• 10 dove breasts
• Bacon slices for each breast

Marinade Ingredients:

• ¼ cup lemon juice
• ½ teaspoon homemade unsalted butter
• ½ teaspoon homemade garlic powder
• ½ teaspoon homemade onion powder
• ½ teaspoon freshly ground black pepper

Directions:

1. Mix marinade ingredients together, and marinate dove breasts for 1 hour.
2. Wrap each dove breast with bacon, and grill until done.

Ingredients:

• Cooking spray
• 1 ½ pounds medium-size fresh button mushrooms (about 30 mushrooms)
• 1 tablespoon olive oil
• 1 tablespoon chopped garlic
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ cup plus 3 tablespoons whole-wheat panko (Japanese-style breadcrumbs), divided
• 4 ounces ⅓-less-fat cream cheese
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh thyme
• 1 ounce Parmesan cheese, grated (about ¼ cup), divided

Directions:

1. Preheat oven to 400 degrees F. Lightly coat a rimmed baking sheet with cooking spray. Remove stems from mushrooms and reserve. Lightly brush any dirt from mushroom caps and stems. Arrange mushroom caps, stemmed sides up, on prepared baking sheet. Chop stems.
2. Heat oil in a large nonstick skillet over medium-high. Add chopped mushroom stems, garlic, salt and pepper; cook, stirring often, until mushrooms soften and turn golden brown and moisture has evaporated, about 6 minutes. Add ¼ cup of the panko; cook, stirring often, until panko is light golden, about 1 minute. Add cream cheese, parsley, thyme and 2 tablespoons of the Parmesan; remove from heat, and stir until combined.
3. Spoon 1 heaping teaspoon mushroom mixture into each mushroom cap. Stir together remaining 3 tablespoons panko and 2 tablespoons Parmesan in a small bowl. Working with 1 at a time, gently dip the stuffed tip of each mushroom cap in panko-Parmesan mixture to lightly coat; return to baking sheet. Lightly coat tops of stuffed mushrooms with cooking spray.
4. Bake in preheated oven until tops of mushrooms are golden brown and mushrooms are soft, 20 to 22 minutes.

Ingredients:

• 10-12 medium to large frog legs 2 cups lemon juice
• 1 ½ cup flour
• 2 tablespoons Paul Prudhomme blackened seasoning
• 1 teaspoon Himalayan salt
• 1 stick Kerrygold pure butter
• ½ teaspoon cracked pepper
• 1 teaspoon minced garlic
• 8 cherry tomatoes
• Your favorite salad mix

“No Honey in It” Mustard Sauce Ingredients:

• 2 tablespoons sour cream
• 1 teaspoon mayo
• 1 tablespoon Dijon mustard
• 1 tablespoon whole-grain mustard seed
• 1 teaspoon Hot sauce
• 4 tablespoons 100% Pure Cane Syrup

Directions:

1. Place frog legs in a bowl of lemon juice. Cover and place in the refrigerator for at least 45 minutes.
2. In a separate bowl, season flour with salt, pepper, and blackened seasoning. Set aside.
3. Melt butter in a cast-iron or electric skillet until temp is around 300 degrees. If using an electric skillet, you will have no trouble with the temp being perfect.
4. In the same skillet, sauté cherry tomatoes and garlic; set aside.
5. Remove frog legs from lemon juice and dredge them in the seasoned flour. Place dredged frog legs in the skillet.
6. Cook frog legs for 15 minutes on each side.
7. Mix all of the sauce ingredients together to create “No Honey in It” Mustard Sauce.
8. Serve sautéed frog legs over salad greens and top with “No Honey in It” Mustard Sauce.

Ingredients:

• 1 large red onion, sliced
• 1 cup minced fresh cilantro
• ¼ cup white wine vinegar
• ¼ cup Key lime juice
• 3 tablespoons extra virgin olive oil, divided
• 6 Key limes, halved
• 1 beef flank steak (1 pound)
• 1 teaspoon kosher salt
• ⅛ teaspoon pepper

Directions:

1. In a small bowl, combine onion, cilantro, vinegar, lime juice and 2 tablespoons oil until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add lime halves. Rub steak with remaining oil; sprinkle with salt and pepper. Add to bowl; turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade.
2. Drain steak, discarding marinade and limes in bowl. Place reserved marinade in a food processor; process until chopped.
3. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Baste occasionally with reserved marinade. Let stand 10 minutes before thinly slicing steak across the grain.

Ingredients:

• ½ cup Swanson® Chicken Broth or Swanson® Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
• ½ teaspoon dried thyme leaves, crushed
• ⅛ teaspoon ground black pepper
• 1 large red onion, thickly sliced (about 1 cup)
• 1 large red or green pepper, cut into wide strips (about 2 cups)
• 1 medium zucchini or yellow squash, thickly sliced (about 1 ½ cups)
• 2 cups large mushrooms

Tips:

• A grilling basket is handy for grilling smaller foods like these veggies. Just place the vegetables in a single layer in the basket, close, and place on the grill. You can baste the vegetables right in the basket, and flip the basket to grill the other side.

Directions:

1. Stir the broth, thyme, and black pepper in a small bowl. Brush the vegetables with the broth mixture.
2. Lightly oil the grill rack and heat the grill to medium. Grill the vegetables for 10 minutes or until they're tender-crisp, turning over once during grilling and brushing often with the broth mixture.

Ingredients:

• 1 lb of Venison
• 4 servings of cooked rice
• 1 medium onion, cut into 8 wedges and blanched
• 1 medium seeded and cored red bell pepper, cut into 8 squares, blanched
• 8 medium mushroom caps, blanched
• 8 cherry tomatoes

Marinade Ingredients:

• ½ cup freshly squeezed orange juice
• 2 tblsp rice vinegar
• 3 tblsp soy sauce
• 2 tblsp peanut oil
• 1 tblsp chopped fresh ginger
• 2 garlic cloves, sliced into ovals
• 3 green onions, chopped
• 2 tblsp chopped fresh cilantro

Marinade Directions:

1. In a gallon-sized sealable plastic bag, combine all the ingredients and stir to blend; add venison. Seal bag, squeezing out air; turn to coat venison.
2. Marinate the venison up to 2 hours at room temperature or longer in the refrigerator, turning bag occasionally. Allow meat to remain at room temperature 30 minutes before cooking.
3. Drain marinade into small saucepan and bring to a boil; reserve.
4. To blanch the vegetables, pour boiling water over them and let them sit in the water for just 10 seconds then drain and rinse with cold water.
5. While meat marinates, soak four 10" bamboo skewers in water for 1 hour. Preheat broiler or grill 20 minutes. Thread vegetables and meat onto skewers, beginning and ending with onion wedges. Set skewers on rack, keeping rack about 2-3 inches from heat.
6. Broil or grill about 3 minutes per side, basting with the marinade when turning.
7. Heat remaining marinade and bring to a boil. Boil for 1 minute. Serve marinade with kabobs over cooked rice.

Directions:

1. Cut venison in approximately 2" chunks
2. Add marinade ingredients to a container large enough to accommodate meat. Mix well.
3. Add venison, refrigerate overnight.
4. Assemble kabobs on skewers, in whatever order you like. Heat grill to high.
5. Spray kabobs generously with non stick spray. Grill for 4 minutes on first side.
6. Carefully turn and grill until internal temperature is 135°F. Let rest 5 minutes.

Ingredients:

• 1 redfish, cleaned into 2 "slabs"
• Cajun seasoning
• ½ lemon juice, ½ lemon slices
• ½ stick melted butter
• Sliced green onions for garnish

Directions:

1. Take an entire half of a cleaned redfish, with skin and scales attached, and season fleshy side of fish with cajun seasoning.
2. Place on a hot grill skin/scales side down and cook on medium to medium-high heat with the lid closed until the fish flakes easily with a fork.
3. Just before fish is cooked, baste with melted butter and lemon juice, or your favorite sauce (honey bbq, Cajun Butter marinade, etc. We love either one!)
4. Top with lemon slices. Garnish with green onions.
5. To serve, remove fish from the grill and scoop fish from "shell." Throw away skin/scales. Watch out for bones along the edges.

Ingredients:

• 1 teaspoon canola oil
• 1 teaspoon lemon juice
• 2 catfish fillets (6 ounces each)
• 1 ½ teaspoons paprika
• ½ teaspoon dried tarragon
• ½ teaspoon dried basil
• ½ teaspoon pepper
• ¼ teaspoon salt
• ⅛ teaspoon cayenne pepper

Directions:

1. Combine oil and lemon juice; brush over both sides of fillets. Combine the remaining ingredients; rub over both sides of fillets. Place in an ungreased 15x10x1-in. baking pan.
2. Bake, uncovered, at 350° for 10-15 minutes or until fish flakes easily with a fork.

Ingredients:

• 1 egg
• 1 cup whole milk
• 2 tablespoons hot pepper sauce
• 2 pounds ½ inch thick venison steaks
• ½ cup cornmeal
• ½ cup seasoned bread crumbs
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1 teaspoon ground black pepper
• 1 teaspoon garlic salt
• 1 cup vegetable oil for frying
• 1 onion, sliced Bagged Yellow Onions 3 lb
• 1 cup whole milk

Directions:

1. Beat the egg in a bowl, then whisk in 1 cup of milk and the hot pepper sauce. Pound the venison steaks with a meat mallet to 1/4 inch thick, and place into the milk mixture. Stir together the cornmeal, bread crumbs, cornstarch, baking soda, black pepper, and garlic salt in a shallow dish.
2. Remove the venison steaks from the milk mixture one at a time, allowing the excess to run off, and press into the bread crumb mixture; set aside. Reserve the remaining bread crumb mixture.
3. Heat the oil in a large skillet over medium heat. Place as many breaded venison steaks into the pan as will fit without overlapping. Cook until the venison is golden brown on both sides, about 3 minutes per side. Remove to drain on a paper towel-lined plate and keep warm. Repeat with remaining venison.
4. Once the venison has finished cooking, stir the onions into the hot oil, and cook until dark brown, about 5 minutes. Pour off and discard the oil, remove the onions to a plate, and set aside. Stir the reserved bread crumb mixture into the hot skillet, and cook for a few seconds until it begins to toast. Stir in the remaining cup of milk, and simmer until the milk has thickened, about 5 minutes. Pour the gravy over the venison steaks and top with the caramelized onions to serve. The caramelized onions may also be stirred into the gravy as it simmers.

Ingredients:

• 3 lbs. ground wild game (buffalo, elk, deer, bear etc.…)
• 2 lbs. bulk Italian sausage (store bought is just fine—I used a wild boar Italian sausage that I had made)
• 4 eggs, lightly beaten
• 3 cups of bread crumbs
• 1 cup grated parmesan cheese
• ¾ cup onion, finely chopped
• ¼ cup chopped parsley
• 6 cloves of garlic, minced
• 1 tsp salt
• ½ tsp ground cinnamon
• 1 tsp crushed red pepper flakes
• ½ tsp dried oregano
• ½ cup red wine

Directions:

1. Preheat your oven to 425 degrees.
2. Combine all the ingredients working with your hands until all ingredients are well mixed. Form the meatballs about the size of a ping pong ball (approximately 2 tablespoons).
3. Place the meatballs on a cookie sheet and bake for about 20 minutes until no longer pink in the middle.
4. Allow the meatballs to cool, then divide into five bags. Freeze the meatballs until you are ready to use them up to 3 months. When you are ready to use the meatballs, thaw them out, and then add them to whatever you’d like.

Ingredients:

• 1 wild turkey breast filet
• ½ cup Italian breadcrumbs
• 2-4 eggs
• ½ cup flour
• 2 lemons
• 1 pack of fresh pasta, pappardelle is preferred 1 stick of butter
• ½ of a small shallot
• 3 garlic cloves
• White wine
• Capers
• Parsley for garnish
• Parmesan cheese
• Vegetable oil

Directions:

1. Brine the turkey breast for at least an hour before handling.
2. Pat the turkey dry and cover with wax paper.
3. Pound out the breast until it doubles in size and has an even thickness all the way around. For smaller portions of turkey, cut into strips.
4. Season liberally on all sides with fresh minced garlic, salt, pepper, lemon zest.
5. Prepare three small bowls, one with flour, one with breadcrumbs and one with beaten eggs. Drench the rolled turkey in the flour, then egg, then breadcrumbs. Dress with more lemon zest.
6. Put drenched turkey in the freezer on a sheet pan for 15-20 minutes.
7. Boil water and follow instructions for pasta. Heat cast-iron skillet with vegetable oil.
8. Fry the turkey on both sides till crisp and cooked through. Salt and set aside on paper towels.
9. Mince garlic and shallots. In a small pot, melt 2 tbsps. of butter.
10. Add shallots and garlic and cook till fragrant. Add capers and the juice of 1 lemon and equal amount of white wine. Simmer until the liquid is reduced. Add another tbsp. of butter and allow to melt.
11. Transfer the cooked pasta to the pot and stir.
12. Grate fresh parmesan cheese and sprinkle with parsley to garnish. Serve pasta on a shallow dish with turkey on top and more cheese.

Ingredients:

• 2 8-ounce beef eye round steaks
• 4 teaspoons Dijon mustard
• Kosher salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 8 ounces white mushrooms, halved or quartered
• ¼ cup grated parmesan cheese, plus more for topping
• 3 tablespoons low-fat sour cream
• 2 to 3 teaspoons brined green peppercorns, drained and chopped, plus 1 teaspoon brine from the jar
• 2 large romaine lettuce hearts, chopped
• 3 stalks celery, sliced
• 1 cup cherry tomatoes, halved or quartered
• 2 cups chopped Texas Toast

Directions:

1. Rub the steaks all over with 1 teaspoon mustard and ¼ teaspoon each salt and black pepper.
2. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the steaks and cook until browned, 5 to 6 minutes per side for medium-rare. Transfer to a cutting board. Wipe out the skillet.
3. Heat 1 more tablespoon olive oil in the skillet. Add the mushrooms and cook, undisturbed, until golden, about 2 minutes. Season with salt and continue to cook, stirring, until just soft, 3 more minutes.
4. Whisk the parmesan, sour cream, 3 tablespoons water, the remaining 1 tablespoon olive oil and 3 teaspoons mustard, the green peppercorns and brine, and ¼ teaspoon each salt and black pepper in a large bowl.
5. Add the mushrooms, lettuce, celery, tomatoes, and chopped Texas Toast and toss.
6. Cut the steak into bite-size pieces; add to the bowl and toss.
7. Divide among plates, and top with more parmesan.

Corn and Feta Salad Ingredients:

• 2 ears of corn, shucked (about 2 cups fresh corn kernels)
• ¼ cup chopped cilantro
• 3 medium red radishes, thinly sliced into small strips
• 1 medium lime, zested and juiced (to yield about 1 teaspoon zest and 2 tablespoons lime juice)
• 1 medium jalapeño pepper, seeded and minced
• 1 tablespoon olive oil
• ¼ teaspoon of sea salt
• ½ to ⅔ cup crumbled feta, to taste (optional)

Black Beans Ingredients:

• 2 cans black beans, rinsed, and drained (or 3 cups cooked black beans)
• 1 tablespoon olive oil
• 1 small yellow or white onion, chopped
• 1 tablespoon ground cumin
• ⅓ cup of water
• Salt and black pepper, to taste

Ingredients for Everything Else:

• 10 small round corn tortillas (gluten-free for gluten-free tacos)
• 1 large avocado, sliced into thin strips
• Optional garnishes: pickled jalapeños, salsa verde and/or hot sauce

Directions:

1. To prepare the corn salad: Use a sharp chef’s knife to slice the kernels off all four sides of the corn cobs. Transfer the kernels to a medium-sized mixing bowl and add the chopped cilantro, radishes, lime zest and juice, jalapeño, olive oil, and sea salt. Mix well. Stir in ½ cup crumbled feta, taste, and add a little more if you’d like. Set the bowl aside to marinate while you prepare the beans.
2. To prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the cumin and cook for about 30 seconds while stirring. Pour in the beans and ⅓ cup water. Stir, cover and reduce heat to simmer. Cook for 5 minutes, then remove the lid and use the back of a fork to mash up at least half of the beans. Remove from heat, season generously with salt and pepper, to taste, and cover until you’re ready to serve.
3. To warm the tortillas: Heat a cast iron or non-stick skillet over medium heat and warm each tortilla individually, flipping occasionally. Alternatively, you can warm them directly over a low flame on a gas range. Fold a tea towel over the warmed tortillas to keep them warm.
4. Put it all together: Spread black beans down the middle of each tortilla. Top the beans with corn salad. Place a slice of avocado to the side of the beans and serve with optional pickled jalapeños, salsa or hot sauce on the side.

Ingredients:

• ¼ cup red wine vinegar
• ¼ cup reduced sodium soy sauce
• ¼ cup olive oil
• ½ teaspoon dried oregano
• ¼ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• 1 ½ teaspoon dried parsley
• ½ teaspoon dried basil
• 5 skinless, boneless chicken breasts thinly sliced

Directions:

1. Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
2. Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
3. Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Ingredients:

• 4 tbsp. hoisin sauce
• 2 tbsp. rice vinegar
• 2 tbsp. low-sodium soy sauce
• 2 tbsp. mirin
• ½ tsp. garlic chili paste
• 1 tbsp. minced fresh ginger
• Zest and juice of ½ a lime
• ½ tsp. garlic powder
• 4 (4-oz.) skin-on salmon fillets
• Vegetable oil, for brushing
• Thinly sliced green onions, for garnish
• Sesame seeds, for garnish

Directions:

1. Make Asian bbq sauce: In a large bowl, whisk together hoisin sauce, rice vinegar, soy sauce, mirin, garlic chili paste, ginger, lime juice, and zest, and garlic powder.
2. Preheat grill on high and brush with oil. Place salmon fillets directly on grill, skin side down and cook, 5 minutes. Using a heavy duty spatula, carefully flip salmon and brush with barbecue sauce. Cook another 2 to 3 minutes or until cooked through.
3. Top salmon with more glaze, green onions, and sesame seeds to serve.

This one pot skillet dinner is on the table in less than 15 minutes. Enjoy!

Ingredients:

• 1 box of Barilla Blue Box Pasta (I like Penne)
• 1 package of Johnsonville Mild Italian Sausage
• 1 red pepper (chopped)
• Water
• 1 cup of milk
• 1 tablespoon of garlic salt
• Salt and pepper to taste
• 1 to 2 cups of shredded cheese

Directions:

1. Slice your Johnsonville Mild Italian Sausage into bite-size slices.
2. In a large skillet, add the sausage and the red pepper. Brown over medium heat until the sausage is browned and the peppers start to get soft.
3. Add in the box of Barilla Pasta, milk, seasonings, and then add enough water to just slightly cover the pasta (about 2 cups).
4. Simmer over medium heat (with the lid on) until the pasta is soft (about 10 minutes). Remove the lid.
5. Mix in the cheese and stir to melt.
6. Serve immediately.

Ingredients:

• Shrimp
• ½ cup Lemon Juice
• ½ cup Extra Virgin Olive Oil
• ¼ cup Soy Sauce
• 3 tbsp Parsley
• 2 tbsp Onion
• ½ tsp Salt
• ½ tsp Black Pepper
• 1 clove Garlic

Directions:

1. Combine lemon juice, oil soy sauce, parsley, onion, salt, pepper, and garlic in a shallow dish; set aside. This is your marinade.
2. Arrange shrimp on 6-inch bamboo skewers and place in marinade, turning to coat. Cover and refrigerate 2 to 3 hours.
3. Remove shrimp from marinade, reserving marinade.
4. Place shrimp on a rack of a lightly greased broiler pan. Broil 6 inches from heat 3 to 4 minutes on each side, basting occasionally with remaining marinade.

Ingredients:

• 8 lg. split chicken breasts, boned, and skin removed
• 8 slices bacon
• 1 (4 oz.) pkg. dried beef
• 1 can cream of mushroom soup
• 1 c. dairy sour cream

Directions:

1. Wrap each chicken breast with a slice of bacon.
2. Arrange dried beef in 9x13x2 inch baking dish; place chicken on dried beef.
3. Combine soup and sour cream; pour over chicken.
4. Bake uncovered at 275 degrees for 3 hours. 8 servings.
5. Party chicken can be assembled, covered and refrigerated before baking.

Seasoning Ingredients:

• 4 pounds (2 kg) beef brisket
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 2 teaspoons paprika
• 2 teaspoons salt
• 1 teaspoon cracked black pepper
• ½ teaspoon cumin
• 1 teaspoon chili or Cayenne powder (optional)
• 2 tablespoons olive oil

Sauce Ingredients:

• 2 cups (500ml) barbecue sauce
• 3 tablespoons minced garlic
• 2 tablespoons brown sugar
• 2 tablespoons olive oil
• 1 tablespoon Worcestershire sauce
• ½ - 1 tablespoon cayenne pepper (optional for heat)
• 1 teaspoon salt

Directions for Oven Method:

1. Season brisket as above and place into a roasting tray.
2. Add 1 cup beef broth and 1 cup water to the base of the pan. Cover tightly with foil and cook at 350°F (175°C) for the first hour.
3. Reduce temp down to 300°F (150°C) and continue cooking for a further 3-4 hours, or until fork-tender.
4. Pour ¼ cup of juices from the roasting tray into the remaining bbq sauce. Baste with sauce and broil (grill) in preheated oven at 400°F (220°C) for about 10 minutes or until beginning to char and crisp on the edges. Baste again and broil (grill) until sticky and charred on the edges.
5. Rest for 10 minutes to allow the juices to recirculate back into the meat before serving. To serve, slice brisket thinly across the grain and serve with remaining barbecue sauce.

Ingredients:

• 2 redfish fillets on the half shell (one side still has the skin and scales intact)

Marinade Ingredients:

• ¼ cup Worcestershire sauce
• ¼ cup extra virgin olive oil
• ¼-½ teaspoon cayenne pepper
• ¼ teaspoon dried thyme
• 1 Tablespoon paprika
• Sea salt and fresh ground black pepper to taste
• 1 yellow onion
• 1 lemon
• 2 whole garlic cloves
• 1 bunch parsley
• ½ stick (unsalted/diced) butter

Directions:

1. Lay redfish fillets in a bowl flesh side up.
2. Pour marinade ingredients over the fillets, rub in well, and set aside.
3. Thin slice the onion, garlic, and half of a lemon.
4. Squeeze the reserved half a lemon over the fish.
5. Lay the thinly sliced onion and garlic over the fish and allow the fillets to marinade for 30 minutes.
6. Preheat your grill to medium heat, and place the fillets on the grill flesh side down, reserving the sliced onions and garlic.
7. After the flesh side has nice color and grill marks, turn the fillets flesh side up, and add the reserved onion and garlic slices from earlier.
8. Once fish has been cooking for a total of about 20 minutes, place a cast iron saucepan on the grill.
9. Add in butter, once it is halfway melted remove the pan from the grill and add parsley.
10. Season sauce with sea salt to taste and a squeeze of lemon.
11. Remove the redfish from the grill and pour the sauce over the top. Garnish the top of the fillets with thin sliced lemon, parsley and enjoy!

Ingredients:

• 1 ½ tablespoons olive oil
• 1 pound of shrimp (deveined)
• 1 tablespoon caper brine
• ⅓ cup chopped parsley
• 1 ½ tablespoons cold butter
• 6 cloves of garlic, finely minced
• ¼ teaspoon red pepper flakes
• 3 tablespoons of lemon juice
• Add water as needed

Tip:

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Directions:

1. Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
2. Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
3. Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 ½ teaspoon cold butter, and half the parsley.
4. Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 ½ tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
5. Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
6. Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.

Beer Batter Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 2 teaspoon Old Bay Seasoning
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 egg
• 1 cup beer, (your preference)

Tacos Ingredients:

• 1 quart oil for frying
• 1 pound cod fillets, cut into 2 to 3 ounce portions
• 1 package corn tortillas
• ¼ cup cilantro, chopped
• ¼ cup red onions, finely chopped
• ¼ cup green onions, chopped
• ½ medium head cabbage, finely shredded
• 1 avocado, pitted and diced
• Cacique ® Cilantro Lime Flavored Sour Cream
• Limes for Garnish

Directions:

1. For beer batter: In a large bowl, combine flour, cornstarch, baking powder, seasoning, salt, and pepper. Blend egg and beer, then quickly stir into the flour mixture. Let sit while you prepare the sauce and oil for frying.
2. For tacos: Pour oil into a large Dutch oven and heat to 375° F. Once your oil is hot, dust fish pieces lightly with flour, then dip into beer batter. Fry until crisp and golden brown, about 2-3 mins on each side, a total of 6 mins. Drain on paper towels and lay on a wire rack until all fish is done.
3. Warm up your tortillas in the microwave or on the stove. Place a piece of fish in a tortilla and top with cabbage, onions, avocado, cilantro and squeeze on Cacique® Cilantro Lime Flavored Sour Cream. Serve immediately and enjoy!

Ingredients:

• Redfish fillets
• 1 onion
• 1 jar jalapeno peppers pickled
• 1 stalk of celery
• 1 tomato
• Tony’s seasoning
• Lemon Pepper seasoning
• 1 jar of mayo

Directions:

1. Season fillets with Tony’s and Lemon pepper seasoning.
2. Smoke redfish for 4 hours at 250 degrees.
3. Remove fillets and crumble into small pieces.
4. Chop fine: ¼ onion, ½ stalk of celery, 1 tomato, and jalapeno slices to taste.
5. Mix 2 cups of redfish and chopped seasonings.
6. Add ½ cup mayo and stir.
7. The remainder of redfish can be vacuumed sealed and frozen for later use.

Ingredients:

• 4 (½-pound) pan-dressed crappie
• 2 teaspoons salt
• ½ teaspoon pepper
• ¼ cup butter or margarine, melted
• ¼ cup lemon juice
• 1 ½ cups crushed cheese-flavored crackers
• Fresh parsley sprigs (optional)
  

Directions:

1. Rinse fish thoroughly in cold water; pat dry. Sprinkle fish with salt and pepper. Combine butter and lemon juice. Dip fish in butter mixture; roll in crushed crackers.
2. Place fish on an aluminum foil-lined shallow baking pan. Bake, uncovered, at 400° for 20 minutes or until fish flakes easily when tested with a fork. (Tails of fish may be covered with aluminum foil to avoid overbrowning.)
3. Transfer fish to a serving platter. Garnish with parsley, if desired. Serve immediately.
   

Ingredients:

• A couple of gray or fox squirrels, cleaned and quartered (I had a package of hind legs and forequarters from three or four squirrels, so that's what I used here)
• 1 stick of butter
• 1 or 2 yellow onions, thickly sliced
• Half a dozen or so smashed cloves garlic
• ¼ cup fresh thyme
• 1 orange, skin-on, sliced into ¼-inch circles
• 1 or 2 cups of fresh cranberries
• 1 cup orange juice
• 1 orange peel from one orange
• ¼ cup light molasses
• ½ cup light brown sugar (you could use honey too, but cut back on the amount)
• A piece of fresh ginger about half the size of your thumb, grated or diced
• ½ cup Grand Marnier orange liqueur
• Salt
• Cracked black pepper
• At least a cup of fresh blackberries
  

Directions:

1. Heat oven to 350 degrees.
2. Gently melt about ¾ of the stick of butter in a heavy frying pan or large, cast-iron skillet (I'm using cast iron for just about everything these days). Line the bottom of the skillet with a single layer of onion slices and all but one or two of the smashed garlic cloves. Toss in a handful of the cranberries.
3. Lay the squirrel pieces on top of the onion/garlic/cranberry bed, in a single layer and evenly spaced, then add salt and pepper. Sprinkle evenly with thyme leaves. Lay the orange slices on top (you don't need to completely cover with the orange slices, a few should do the job).
4. Into the oven with the skillet. Set the timer for 30 minutes.
5. Combine the orange juice, orange peel, molasses, brown sugar, ginger, a couple cloves of smashed garlic, orange liqueur and a big handful of cranberries in a sauce pot. Heat to boiling, stirring constantly. Once it hits boil, turn the heat down and let it simmer, stirring regularly. Salt and pepper to taste, about a teaspoon each.
6. After simmering for 10-12 minutes, strain the liquid from the chunky stuff through a strainer, pressing the juice through the strainer with a rubber spatula. It doesn't have to be completely clear of the little bits, at least not for me. Return liquid to sauce pan and put on a low simmer.
7. Add most of the blackberries and loosely smash them to break them up a bit (save a few to add to the final plating). Reduce until you get the thickness you're looking for. You could add that last ¼ stick of butter here if you wish, to give it a little more richness. I chose not to.
8. After 30 minutes, remove skillet from oven and with tongs turn each piece of meat. There should be a good amount of liquid in the bottom of the skillet, but the meat should not be completely submerged. Cook for another 30 minutes.
9. After 30 minutes, turn the pieces of squirrel meat one more time and set the oven on broil. Broil for only 3-5 minutes or so, just enough to give a nice browning to the surface of the meat.
10. Plate it up, pour the sauce and dig in.

• Serves: 4

What You Will Need:

• Large Bowl
• Whisk
• Cutting Board
• Kitchen Knife
• Meat Mallet
• Plastic Wrap
  

Ingredients:

• 1 to 1½ lb. venison hindquarter roast
• 1¼ cups olive oil, divided
• 2 tbsp. finely chopped fresh rosemary, divided
• 1 tsp. minced fresh ginger
• 1 tsp. balsamic vinegar
• 1 tsp. molasses
• 4 spring onions, halved lengthwise
• 4 tomatoes, sliced into 1-inch rounds
• 2 heads radicchio, quartered lengthwise
• 1 tbsp. minced garlic
• Salt and freshly ground pepper, to taste
  

Directions:

1. Combine 1 cup of the olive oil in a large bowl with 1 tbsp. of the rosemary, the ginger, the balsamic vinegar, and the molasses. Whisk to incorporate, then season with salt and pepper and whisk again.
2. Add the green onions, tomato slices, and radicchio to the mixture, using your hands to gently coat. Let the vegetables marinate for at least an hour at room temperature.
3. In another bowl, combine the remaining ¼ cup olive oil with the remaining rosemary, the garlic, and generous amounts of salt and pepper.
4. Cut the venison roast into ¼-inch slices. Lay out a 24-inch sheet of plastic wrap on a counter and place two or three of the steaks on the plastic wrap, toward you, so that you can fold the wrap over the meat. Using the tenderizer side of a meat mallet, pound the meat into thin patties, then unfold the top layer of plastic, flip the meat, and do the same to the other side. Remove the pounded slices to the bowl containing the oil-garlic mixture and continue with the remaining slices. Let the venison marinate, at room temperature, for about half an hour.
5. Prepare a medium-high fire in a grill. Arrange the vegetables on the grill, cut sides down. Turn the radicchio and green onions occasionally, grilling until the edges are slightly charred, about 6 minutes for the onions and 8 for the radicchio. Grill the tomatoes for about 3 minutes per side, until blistered and a little charred. As they're done, transfer the vegetables to a platter and dash with salt and pepper.
6. Arrange the venison slices on the grill and cook quickly, for barely 2 minutes per side, until medium rare. Add to the platter with the vegetables and serve.Combine 1 cup of the olive oil in a large bowl with 1 tbsp. of the rosemary, the ginger, the balsamic vinegar, and the molasses. Whisk to incorporate, then season with salt and pepper and whisk again.
7. Add the green onions, tomato slices, and radicchio to the mixture, using your hands to gently coat. Let the vegetables marinate for at least an hour at room temperature.
8. In another bowl, combine the remaining ¼ cup olive oil with the remaining rosemary, the garlic, and generous amounts of salt and pepper.
9. Cut the venison roast into ¼-inch slices. Lay out a 24-inch sheet of plastic wrap on a counter and place two or three of the steaks on the plastic wrap, toward you, so that you can fold the wrap over the meat. Using the tenderizer side of a meat mallet, pound the meat into thin patties, then unfold the top layer of plastic, flip the meat, and do the same to the other side. Remove the pounded slices to the bowl containing the oil-garlic mixture and continue with the remaining slices. Let the venison marinate, at room temperature, for about half an hour.
10. Prepare a medium-high fire in a grill. Arrange the vegetables on the grill, cut sides down. Turn the radicchio and green onions occasionally, grilling until the edges are slightly charred, about 6 minutes for the onions and 8 for the radicchio. Grill the tomatoes for about 3 minutes per side, until blistered and a little charred. As they're done, transfer the vegetables to a platter and dash with salt and pepper.
11. Arrange the venison slices on the grill and cook quickly, for barely 2 minutes per side, until medium rare. Add to the platter with the vegetables and serve.
    

Ingredients:

• 1 lb Bellevue smoke sausage (venison or wild pork)
• 1 tsp. garlic
• 2 c. grape of cherry tomatoes
• ½ c. chopped onion
• 1 tsp. oregano
• 1 yellow squash, sliced
• 1 zucchini, sliced
• ½ tsp. red pepper flakes
• ½ tsp. salt
• 1 tsp. olive oil

Directions:

1. Heat skillet over medium heat. Melt butter in pan, then add diced onion and cook until soft.
2. Mix in the garlic and cook a few minutes then add sliced Bellevue smoke sausage.
3. Brown sausage about 5 minutes, and then add veggies and seasonings, and cook until yellow squash and zucchini are soft, but still has a little crunch to it.
4. Serve this dish over a bed of steamed rice.

Ingredients:

• 1 1 ½-2 pound pork tenderloin
• 1 tablespoon Homemade Sweet BBQ Rub link in recipe notes
• 1 21 oz can apple pie filling
• 6-8 slices bacon

Directions:

1. Preheat your grill for direct heat grilling to 425-450 degrees F.
2. Sprinkle about a teaspoon and a half of the sweet BBQ rub on all sides of the pork tenderloin and rub lightly to ensure even coverage.
3. Using a sharp knife, start about an inch from the end of the tenderloin and carefully cut a slit lengthwise into the pork tenderloin, stopping an inch from the other end. Cut down as deep as you can but, do NOT slice all the way through the bottom of the tenderloin.
4. Spoon the apple pie filling into the slit you cut into the tenderloin. You may have a little bit of the pie filling left behind depending on the size of your tenderloin.
5. Starting at one end, slowly wrap the stuffed tenderloin with bacon. Wrap the strips so the edges just barely overlap, creating a nice seal for the apple pie filling. Secure the ends of the bacon with toothpicks. Sprinkle the exterior with the remaining sweet BBQ rub.
6. Carefully transfer the wrapped tenderloin to the grill. Grill on each side for 3-4 minutes, flipping only a quarter turn each time. Try not to flip more than once per side to help keep things together.
7. Once your pork reaches an internal temperature of 145 degrees F and the bacon is crisp, remove to a cutting board and allow the tenderloin to rest for 8-10 minutes before slicing and serving.

• Serves: 4-6
• Prep time: 30 minutes
• Cook time: 1 hour

Ingredients:

• ¾ pound boneless, skinless catfish fillets
• 2 slices bacon, chopped
• 2 tablespoons butter
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 ribs celery, diced
• 1 bay leaf
• ¼ teaspoon dried thyme
• 3-4 large yellow potatoes, peeled and cubed
• 2 (6.5-ounce) cans clam meat with juice
• 4 cups water
• 1 can whole kernel sweet corn, drained
• 1 cup heavy cream
• 1½-2 tablespoons corn starch (Add more cornstarch for a thicker, heavier soup.)
• Salt and pepper, to taste
• Chopped fresh parsley, to taste

Tip:

• To add more protein to this chowder recipe, I added clams, but you can add more fish if you prefer. Instead of using canned clams, use a bottle of pure clam juice to keep the protein strictly fish.

Directions:

1. Line a small colander with cheese cloth and place it over a bowl that fits. Drain the canned clams, catching the juice underneath in the bowl. Set the clam juice aside; you should end up with about 1 cup of clam juice. Rinse the clams under cold water and check for any broken shells. If using whole clams, roughly chop clams into smaller pieces. Keep cold and set aside. Use a cheese cloth to help filter out any sand or grit that may be present.
2. Cut catfish into desired size pieces. I like to cut them into larger chunks so they don't break up too much in the chowder. Keep cold and set aside.
3. In a medium-size pot, cook chopped bacon over medium heat until crispy and rendered. Then add butter, diced onion with a pinch of salt, and cook until onion softens and becomes translucent, about 5-7 minutes. Next add garlic, celery, bay leaf and dried thyme and cook for 3 minutes, stirring often. Although subtle, bay leaves and dried thyme give this recipe a nice floral and herbal taste.
4. Add the potatoes to the pot, along with the clams and clam juice. Add about 4 cups of water to the pot, enough to submerge all ingredients, and bring to low boil. Bring soup back down to a simmer, cover the pot, and cook for 20-30 minutes or until potatoes become tender. Red potatoes work well if preferred, but yellow potatoes have a waxier texture that will hold up better when diced for soups and chowders.
5. Meanwhile, warm heavy cream in a small saucepan until steamy, but never boiling. Gradually whisk in corn starch, getting rid of all lumps. When potatoes are tender, pour half a ladle of hot soup from the chowder into the heavy cream mixture and whisk; this helps loosen up the slurry a bit. Then pour the heavy cream mixture into the chowder and mix. Bring chowder back to a simmer and add salt and pepper to taste. Use less corn starch for a lighter soup and use more for a thicker soup.
6. Add corn and catfish and gently cook at a simmer until the fish cooks through and chowder thickens, about 5-7 minutes. At this point, try not to overmix the chowder to avoid breaking up the fish. Ladle into bowls and garnish with pepper and chopped parsley.

Ingredients:

• 1 (4- to 5-pound) pumpkin, cut in half, seeds removed
• Olive oil
• Salt and pepper
• ½ cup yellow onion, finely diced
• ½ cup carrots, peeled and finely diced
• 2 garlic cloves, minced
• 1 tablespoon rosemary leaves, minced
• 4 cups chicken broth
• ½ cup heavy whipping cream
• 1 ½ cups wild boar bacon, diced and browned

Directions:

1. Preheat oven to 375 degrees. Rub cut sides of pumpkin with olive oil and season liberally with salt and pepper. Place, cut-side up, in a shallow lightly greased sheet. Roast for 1 hour or until flesh is lightly browned and tender. The aroma of the roasted pumpkin will let you know that it is almost ready to remove from the oven. For a smokier soup, roast the halved pumpkin in a hot smoker like the Camp Chef Smoke Vault.
2. While the pumpkin is roasting, heat a thin layer of olive oil in a medium skillet over medium-high heat. Add onion and carrot and sauté for 4 to 5 minutes until onion is translucent. Add garlic and rosemary and sauté for another 4 minutes.
3. Once the pumpkin flesh is softened, remove from the oven and allow to cool for 30 minutes. Scoop out flesh and place in a food processor or blender. Add carrot, onion, garlic and rosemary mixture and 2 cups of the chicken broth. Depending on the size of your processor or blender, you may have to process in smaller batches. Pulse until smooth.
4. Transfer pumpkin mixture to a large pot and add remaining 2 cups chicken broth. Bring to a boil. Then reduce heat to low, stir in whipping cream and simmer for 10 minutes. Season to taste with salt and pepper.
5. To serve, ladle soup into bowls and top with croutons and wild boar bacon.

• Serves: 4-5 people

Ingredients:

• 12 doves
• Salt and pepper
• Flour
• ⅓ cup butter or margarine
• 1 small onion, chopped
• 2 carrots, chopped
• Fresh parsley, chopped (or parsley flakes)
• 1 cup chicken broth or chicken bouillon
• ½ cup dry white wine

Directions:

1. Preheat oven to 350 degrees F.
2. Split doves down the back, add salt and pepper to flour; dust birds lightly with flour mixture.
3. Melt butter in heavy skillet and place the birds in pan breast side down.
4. Sauté, turning birds often until browned on both sides.
5. Remove birds from skillet and place them in a casserole dish with lid.
6. Pour drippings from skillet over birds; add onions, carrots, parsley, chicken broth, and wine.
7. Cover dish and bake birds for 45 minutes.
8. Spoon wine gravy over the birds when serving.

Ingredients:

• 8 doves
• ½ cup flour
• 2 tsp. salt
• ½ tsp. pepper
• ½ cup cooking oil
• ⅓ cup green onion, chopped
• 1 cup water
• ½ cup sherry (optional)
• Parsley to garnish

Directions:

1. Split doves and dredge in flour, salt, and pepper mixture.
2. Heat cooking oil to 350 degrees and braise doves lightly.
3. Place doves and excess cooking oil in roasting pan with cover and add chopped onion and water.
4. Bake at 350 degrees for 45 minutes or until tender.
5. Baste often and add sherry during final minutes of cooking.
6. Add parsley as garnish.

Ingredients:

• 2 quarts blackberries
• 1 quart water
• 1.5 cups white sugar
• ½ cup brown sugar
• 2 tablespoons fresh lemon juice
• ½ teaspoon salt

Dumplings Ingredients:

• 2 cups all purpose flour
• ½ cup water
• Egg-sized ball of vegetable shortening (this is directly from my Granny's dumpling recipe. If I had to put a measurement to it, I would guess about ⅓ to ½ cup.)
• ½ cup white sugar and 1 teaspoon salt

Directions:

1. Pour berries, water, brown and white sugar, salt, and lemon juice into a large pot.
2. Heat over medium-high heat till they come to a light boil. Maintain boil for 15 to 20 minutes.
3. While the blackberries simmer, mix dry dumpling ingredients in a large mixing bowl.
4. Cut in the vegetable shortening with a fork until the small bits of shortening are about the size of a pea and are mixed thoroughly throughout the dry mixture.
5. Add the water and mix until the dough forms a ball. Then turn the dough out onto a floured surface and roll out flat to about a 1/4-inch thickness. Cut the dumplings with a knife or pizza cutter.
6. Drop the dumplings one at a time into the boiling berry mixture. Stir from time to time to incorporate the dumplings as you continue to drop in the rest of the dumplings.
7. Cover and simmer for 30 to 40 more minutes until the dumplings are cooked through.

I love fall fishing for bass of course, and oh yeah, crappie as well. And the latter, I really like to eat. With that in mind, here is a crappie recipe that might interest you, should you sack some slab crappie as fall fishing improves

• Serves: 4-6

Ingredients:

• 2-4, 8-ounce fillets
• Dash McCormick buttered salt
• Dash Pepper
• 3 T mayo
• 3 T diced celery
• 3 T dill pickle, diced
• 3 T onion, chopped (optional)
• Cook fillets in microwave 2 ½

Directions:

1. Cook fillets in microwave 2 ½ to 3 minutes at a high setting. Determine if fish is cooked by placing fork into fillets. The fillets should flake.
2. Sprinkle fillets with McCormick buttered salt and pepper.
3. Once cooled, place the fillets in a 2-quart mixing bowl and add mayo, diced celery, dill pickles, onions (optional) and mix.
4. Serve with lettuce leaves in a dinner salad, as an appetizer or use for sandwiches. (On a Ritz cracker is pretty darn good!)

Ingredients:

• ¼ cup all-purpose flour
• ¼ cup cornmeal
• 1 teaspoon onion powder
• 1 teaspoon dried basil
• ½ teaspoon garlic salt
• 1/2 teaspoon dried thyme
• ¼ to ½ teaspoon white pepper
• ¼ to ½ teaspoon cayenne pepper
• ¼ to ½ teaspoon pepper
• 4 catfish fillets (6 to 8 ounces each)
• ¼ cup butter

Directions:

1. In a large re-sealable bag, combine the first nine ingredients.
2. Add catfish, one fillet at a time, and shake to coat.
3. Place a large cast-iron skillet on a grill rack over medium-hot heat.
4. Melt butter in the skillet; add catfish.
5. Grill, covered, for 5-10 minutes on each side or until fish flakes easily with a fork.

• Prep time: 25 m
• Cook time: 15 m
• Ready in: 1 hr

Ingredients:

• 6 Slices of bacon
• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• 2 shallots, minced
• 2 pounds ground venison
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste
• 1 egg beaten to mix

Directions:

1. Cook bacon in a skillet over medium heat until browned and crispy.
2. Pour bacon and grease into a heatproof bowl and allow to cool.
3. Heat olive oil in skillet then add garlic and shallots. Cook and stir until softened, about 3 minutes; then add to bacon.
4. Once cool, mix in venison, Worcestershire sauce, parsley, salt, pepper, and egg until evenly combined.
5. Refrigerate for 20 minutes. Preheat an outdoor grill for medium-high heat.
6. Shape the mixture into 6 patties and grill to desired doneness.
7. Serve on toasted hamburger buns with your favorite toppings.

Venison Mixture Ingredients:

• 2 pounds ground venison
• 3 eggs slightly beaten
• ½ a package of Lipton onion soup mix
• Fresh cracked pepper
• Chopped garlic to taste

Sauerkraut Mixture Ingredients:

• 1 can drained sauerkraut
• ⅓ cup of your favorite BBQ sauce
• 1 cup brown sugar
• 1 can of whole cranberry sauce

Directions:

1. In a bowl, mix together meatball ingredients and form into small meatballs placing into baking dish.
2. In another bowl, mix sauerkraut and cranberry sauce and pour mix over the meatballs.
3. Then bake at 325 degrees for 1 hour.

Ingredients:

• Shredded cheddar or Mexican blend cheese
• ½ cup chopped onion
• 1 small jalapeno pepper, seeds removed, finely diced
• tortillas
• sliced black olives
• ½ cup shredded cheese

Directions:

1. In a pan, mix the soup, sour cream and chilies together. Heat on low until smooth and heated through.
2. Spray a 13" x 9" baking pan with non-stick spray.
3. In a bowl, mix the turkey, cheese, onion, jalapeno and 1 cup of the soup mixture together.
4. Warm the tortillas. Place 2 -3 tablespoons of the mixture on each tortilla and roll up.
5. Place seam down in the baking pan.
6. Pour remaining soup mixture evenly over the top.
7. Cover and bake 25 minutes at 350 degrees.
8. Remove foil. Sprinkle on the olives and 1/2 cup cheese.
9. Cook another 10 - 15 minutes or until the cheese is melted.
10. Remove and let set a few minutes. Serve with a salad and enjoy.

Ingredients:

• 2 lbs ground deer
• ¼ tsp salt
• ¼ tsp course ground black pepper
• ¼ tsp garlic powder
• 2 tbsp Morton Tender Quick
• 1 tbsp Whole Mustard Seed
• 1 tbsp Liquid Smoke
• ¾ to 1 cup of water

Directions:

1. Mix all ingredients well.
2. Roll in seasoned pepper to taste.
3. Pack tightly in summer sausage casings.
4. Put in refrigerator for 24 hours, remove and place in 350 degree oven for 1 to 1-½ hours. Or better yet, put them on a smoked fire with hickory till done. Morton's Tender Quick is the main ingredient. It's a cure for fresh or frozen meats.

Ingredients:

• ¾ cup chopped pecans
• 1 tbsp sesame seeds
• 1 ½ pounds of crappie filets
• 1 clove of garlic minced
• 2 tbsps melted butter
• Salt and pepper

Directions:

1. Stir together pecans and sesame seeds and set aside. Arrange fish on a baking sheet.
2. Add minced garlic to melted butter and brush on the fish.
3. Cover fish with pecan/sesame seed mix and salt and pepper to taste.
4. Chill or let stand for 30 minutes and heat over to 400 degrees.
5. Heat a small amount of olive oil in the bottom of a skillet, and sauté the fish, pecan side down, for about 5 minutes.
6. Transfer to oiled baking sheet, and bake with pecan side up until meat is flakey.

Ingredients:

• 8-12 filleted crappie
• 2 cups flour
• 4 eggs
• 1-2 lemons
• 1tbsp chopped oregano
• 1 stick of butter
• ½ tsp black pepper
• 1 tsp garlic salt
• 2 cups fresh morels or button mushrooms sliced
• 1 cup white wine

Directions:

1. Mix herbs and spices with flour, and roll fillets with herbed flour in a plastic bag until coated.
2. Dip coated fillets in beaten eggs. Lightly fry fish in hot oil in a large pan or skillet. Turn once and reduce heat.
3. Then add butter, wine mushrooms and juice of ½ a lemon.
4. Cover and simmer 10-15 mins until mushrooms are soft.
5. Garnish with lemon slices.

Ingredients:

• 1 pound bulk pork sausage
• 16 ounces sour cream
• 8 ounces cream cheese, at room temperature
• 8 ounces Velveeta, cut into small cubes
• 4 ounces Muenster cheese, grated
• 2 tablespoons minced fresh chives
• 1 teaspoon Worcestershire sauce
• 1 teaspoon onion powder
• ½ teaspoon dried ground sage

Directions:

1. Preheat oven to 350 degrees F. Coat a 9x9-inch baking dish with non-stick cooking spray.
2. In a skillet over medium heat, cook the sausage, crumbling it as it cooks, until browned and cooked through. Remove the sausage from the skillet with a slotted spoon and place on a paper towel-lined plate. Allow to cool for 5 minutes.
3. Add the sausage and all remaining ingredients to a medium bowl and stir until well blended. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
4. Bake for 1 hour, or until bubbly and golden brown. Serve warm with tortilla chips, crackers, veggies, or your favorite dipping vehicle.

Ingredients for Everything Else:

• 1 package Hidden Valley ranch dip mix
• 16 oz sour cream
• 1 cup shredded chicken
• ¼ cup hot pepper sauce, I use Louisiana hot sauce
• ¾ cup blue cheese, I use 1 cup

Directions:

1. Mix all together.
2. Refrigerate for at least 1 hr.

Ingredients:

• 3 cups of self rising flour (do not try this will plain flour)
• ¼ to ½ cup sugar depending on your taste
• 12 ounces of beer, any kind, cold or warm doesn't matter
  

Directions:

1. Mix all 3 ingredients, and place in a loaf pan sprayed with Pam
2. Bake for 45 minutes on 350, then brush top with melted butter, and bake another 10 minutes.
3. Remove from pan, let cool a few minutes, and then slice with an electric knife.

Ingredients:

• 1 can original Grand biscuits ( 8 to the can )
• ¾ stick margarine melted in a bowl
• ½ cup grated cheddar cheese
• ½ cup of grated mozzarella cheese
• 1 ½ teaspoons of ground fresh black pepper
• ½ teaspoon of garlic powder

Directions:

1. Mix grated cheddar cheese, grated mozzarella cheese, ground fresh black pepper, and garlic powder in a bowl
2. Roll the biscuits in 8 individual balls, roll them in the melted butter, and then roll in the cheese mixture.
3. Place on a flat cookie sheet, and bake app. 18 minutes at 350 degrees.

From Bellevue Meat Processing's recipe book "Oh Deer"

Ingredients:

• 1 lb Bellevue Meat breakfast sausage (venison or wild pork)
• 2 (8 oz.) pkg of cream cheese
• 1 can Ro-Tel tomatoes (drain the liquid)

Directions:

1. Brown sausage in skillet, and drain excess liquid.
2. Add cream cheese and tomatoes and cook over a medium heat until cream cheese is melted.
3. Place in a crock pot on LOW.
4. Serve with tortilla chips and enjoy!

• Prep time: 10 m
• Cook time: 1 h 15 m
• Ready in: 1 h 25 m

Ingredients:

• 8 quail
• garlic powder to taste
• salt and ground black pepper to taste
• 1 cup all-purpose flour
• ¼ cup shortening
• ¼ cup water
• ½ cup sour cream

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Heat the shortening in a large heavy-bottomed skillet over medium-high heat.
2. Season the quail with the garlic powder, salt, and pepper to taste. Place the flour in a shallow dish; roll the quail in the flour.
3. Working in batches, brown the quail on all sides in the preheated shortening. Place the browned quail in a large roasting pan or casserole dish; pour the water over the quail and cover with aluminum foil.
4. Bake in the preheated oven for 1 hour, or to an internal temperature of 165 degrees F (75 degrees C), taken in the thickest part of the thigh. Spoon the sour cream over the quails, allow the sour cream to melt before serving.

• Prep Time: 30 mins
• Cook Time: 15 mins
• Additional Time: 2 hrs
• Total Time: 2 hrs 45 mins
• Servings: 16
• Yield: 16 jalapeno poppers

Ingredients:

• 2 duck breast halves
• 2 cups water
• 2 tablespoons salt
• 1 tablespoon ground chipotle pepper (such as Mrs. Dash Southwest Chipotle Seasoning Blend®)
• ¼ cup apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 teaspoon monosodium glutamate (such as Ac'cent®)
• 1 teaspoon garlic powder
• 5 drops hot pepper sauce
• 8 jalapeno peppers - stemmed, seeded, and halved lengthwise, or to taste
• 1 (8 ounce) package pepper Jack cheese, sliced, or to taste
• 1 (8 ounce) package cream cheese
• 8 thick slices bacon, or to taste
• toothpicks

Directions:

1. Clean and rinse duck breasts thoroughly in cold water. Cut into ¼-inch slices and place in a resealable plastic bag with water and salt. Refrigerate for 2 to 3 hours. Remove from bag and rinse again under cold running water.
2. Combine duck, ground chipotle pepper, vinegar, Worcestershire sauce, monosodium glutamate, garlic powder, and hot pepper sauce in a resealable plastic bag. Refrigerate until well marinated, 2 to 3 hours more.
3. Fill jalapenos with pepper Jack cheese and cream cheese. Top with marinated duck. Cut bacon strips in half and wrap each stuffed pepper with a bacon strip. Secure with a toothpick.
4. Preheat an outdoor grill for 400 degrees F (204 degrees C) and lightly oil the grate. Cook jalapeno peppers, flipping once or twice, until bacon is browned, about 15 minutes.