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Reader Recipes

Grilled Pork with Sportsman's Gold Boar No More

Ingredients

Pork (tenderloins, back straps, just about any cut)

Sportsman’s Gold Boar No More

Fresh ground black pepper

Place pork in a bag or container and add enough Boar No More to completely cover the meat. The meat can marinate anywhere from 15 minutes to 24 hours.

Place the pork on the grill over LOW heat and cook slowly. The key is LOW AND SLOW. One evening I got in a hurry and cooked some back strap to quickly and let the fire get too hot, and the meat was noticeably more tough. As the meat cooks, reapply Boar No More to keep it moist. Once the meat is fully cooked (you don’t want rare pork), serve and enjoy.

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Venison Jerky

Ingredients

Venison (any cut will do)

Hi Mountain Seasonings (I prefer Pepper Blend)

First, start with just about any cut of venison that you can cut into thin strips. It’s easiest to cut the meat when it’s still somewhat frozen, just defrosted enough to get a knife through it. Place the ¼” or less thick strips in a large bowl. There are many seasonings available, but the one that I like the best is made by Hi Mountain Seasonings (himtnjerky.com).

My favorite is their pepper blend, but I have to admit I add quite a bit more pepper, as I like spicy jerky. The seasoning is available at Sportsman's Warehouse, Bass Pro, and Cabela’s. After mixing in the seasoning, cover the bowl and place in the refrigerator for 24 hours. Then, place the strips in a couple of inexpensive dehydrators for six to eight hours.

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Bacon Wrapped Duck Breast

Ingredients

Duck breasts

Worcestershire sauce

Dijon mustard

Fresh ground black pepper

Bacon

Mix Dijon mustard with Worcestershire sauce in a bowl. Add Worcestershire until the mustard is a light brown color. Rub each duck breast lightly in the Worcestershire/Dijon sauce, then add some fresh ground pepper. Next, wrap the duck breast in bacon, securing with toothpicks.Place the duck breasts on the grill, and cook on low heat.

Cook until the bacon appears cooked, but not burnt. Duck breasts are best if served medium rare, so avoid over cooking.

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Grilled Venison Steak with Everglades Steak Sauce

Ingredients

Venison back strap or steaks

Everglades Steak Sauce

Fresh ground black pepper

Place thawed venison steaks in a skillet or on the grill, after coating in Everglades Steak Sauce. Cook on low heat to desired temperature. Reapply Steak Sauce if necessary to prevent drying out. Additional Steak Sauce can be added after cooking is complete for even more flavor.

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Grilled Venison Steaks with Worchesteshire

Ingredients

Worcestershire sauce

Fresh ground black pepper

Oregano

First, slice steaks that are ¾” to 1” thick. Place them inside a plastic bag or bowl with Worcestershire sauce, fresh ground black pepper, and oregano. You can let them marinate for as short a time as fifteen minutes, or a day or two. Cook the steaks over low heat, so the outside does not get burned.

Keep basting the steaks in Worcestershire, turning them frequently to avoid over cooking. Venison is best served rare to medium rare, but it is possible to get close to medium if the heat is low enough and you don’t let the steak dry out.

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Frog Leg Recipe

Season legs with salt and pepper

Place legs in bag and shake with flour

Fry legs in vegetable oil until light brown

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Grilled Venison With Merlot Wine Sauce

Ingredients

Venison back strap or steaks

Braswell’s of Georgia merlot wine sauce

Fresh ground black pepper

Virgin olive oil

First, cut the venison into steaks approximately ½ to ¾” thick. Lightly coat in olive oil, then place in a skillet on low heat. As the meat begins to brown, flip the steaks to prevent burning. Next, pour the merlot wine sauce on top of the steaks, and apply a generous portion of fresh ground black pepper.

Cook the meat until it is rare to medium rare. When serving, pour the merlot wine sauce that’s left in the pan over the steaks. Venison cooked in merlot wine sauce is excellent when served with a baked potato and fresh rolls.

An optional item to this recipe is to add mushrooms. This recipe also is excellent with skinned duck breasts

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Venison Cheesesteak

Ingredients

Venison back strap or steak

Provolone or Monterey Jack cheese

Ground oregano

Fresh ground black pepper

Worcestershire sauce

High quality, fresh hoagie rolls

Optional Ingredients

Onions

Peppers

Mushrooms

Thaw frozen meat to the point that it is still mostly frozen, but able to be cut. The meat can either be shaved in slices in small chunks. Place cut meat into a container or large, sealable plastic bag. Add generous portions of oregano, fresh ground black pepper, and Worcestershire sauce. Marinate in the refrigerator until meat is fully thawed.

Place the desired amount of meat into a frying pan. Turn on a low heat setting (I use 3 or 4). Cook the meat slowly, so as not to burn. Once the meat starts to sizzle, stir and flip the meat. Once the meat starts to brown, drain all water and marinade that have cooked out of the meat.

I use a large spoon to push all of the meat to one side of the frying pan, and then slightly turn the pan so the liquids run to the side opposite the meat.

Prior to returning the frying pan to the burner, reapply oregano, fresh ground black pepper, and a little Worcestershire sauce. This is also the time to add diced onions, peppers, or mushrooms, if you would like to. Next, cover the meat with thinly sliced Provolone or Monterey Jack cheese.

Turn the burner down slightly, place the frying pan back on the burner, and stir the meat as necessary to melt the cheese. Once the cheese is fully melted and mixed in with the meat, place the meat on the sliced hoagie rolls.

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Fried Quail Fillets

Season fillets with salt and pepper

Place fillets in bag and shake with flour

Deep fry fillets in vegetable oil until light brown

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Rednexican Tortillas

Ingredients

Thinly sliced venison steak or back strap

Worcestershire sauce

Oregano

Ground pepper

Tortillas

Mexican blend shredded cheese

Cooking instructions

Marinate meat in Worcestershire, oregano, and pepper. Marinade time can be anywhere from five minutes to 24 hours.

Cook meat in a skillet on low heat to medium rare.

Place meat on tortillas, add shredded Mexican blend cheese.

Roll up tortillas, wrap in paper towel, and then microwave just long enough to melt the shredded cheese.

Serve with tortilla chips, salsa, and queso dip, if desired.

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Grilled Venison with Sportsman's Gold Port Wine and Herb

Ingredients

Venison steaks or back strap

Sportsman’s Gold Port Wine and Herb marinade

Fresh ground black pepper

Cook in a skillet on very low heat until meat reaches desired temperature.

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Ground Venison Jerky

Ingredients

Ground venison (preferably with no fat added)

Hi Mountain Jerky Cure (I prefer their Pepper Blend)

Extra pepper

Hi Mountain Jerky Cure comes with instructions with how much seasoning to add, based on how much meat you are using. Add more pepper, if you prefer spicier jerky.

Place the ground meat in a bowl, then mix in the cure and extra pepper per the instructions in the packet.

Cover the meat, and let sit in the refrigerator overnight.

Place the meat in a jerky shooter (looks like a caulk gun) , which can be found at just about any outdoors store.

Squeeze out the meat onto a dehydrator rack.

Keep in dehydrator until fully cooked.

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Venison Taco Salad

Ingredients

1 lb of ground venison

Lettuce or spinach

Tomato

Shredded Monterey Jack cheese

Taco seasoning

Tortilla chips

Fresh salsa

Place ground venison in a skillet on low heat. Add enough water to mix in the taco seasoning. When using lean venison, it is sometimes necessary to keep adding a little water to keep the meat from burning. Once meat is fully cooked, add to salad.

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Blueberry Cheesecake

Pie(from Food Lion pie crust recipe)

Ingredients

Graham cracker crust

8 oz package of cream cheese, softened

½ cup of sugar

1 tablespoon of lemon juice

¼ teaspoon of vanilla

Dash of salt

2 eggs (room temperature)

Preheat oven to 325 deg. F. In bowl, combine cream cheese, sugar, lemon juice, vanilla, and salt. Mix until well blended. Add eggs, one at a time, mixing well after each addition. Place mixture in pie crust and place on a cookie sheet. Bake for 25 to 30 minutes, or until inserted knife comes out clean.

Topping (from Food Lion pie crust recipe)

1 cup of sour cream

2 tablespoons of sugar

¼ teaspoon of vanilla

Combine 1 cup of sour cream, 2 table spoons of sugar, and ¼ teaspoon of vanilla. Carefully spread over pie. Continue baking for an additional 10 minutes. Cool, chill for three hours.

Fruit Topping (original)

1 ½ cups of wild blueberries

¼ cup of sugar

3 ½ tablespoons of corn starch with ½ cup of water (mix)

Boil on range until thick.

Let cool, then place on top of pie. Chill for an additional three hours.