Video Recipe in the app

Ingredients

1. 1 lb of deer meat

2. 2 crushed garlic cloves

3. 4 tbsp butter

4. salt 1/2 tsp

5. black pepper 1/2 tsp

Potato Puree

1. 2 lbs of peeled white potatoes

2. 2 cups of cream

3. 2 cups of milk

4, 2 tbsp of butter

5. Salt and pepper to season

6. 1/4 cup chives finely chopped 

Pepper Sauce

1. 1 tsp ground green pepper

2. 1 tsp ground black pepper

3. 2 tbsp tomato paste

4. 1 large shallot finely chopped

5. 2 cups of whipping cream

6. 1 cup water

7. 1 tbsp sou sauce

8. 1tbsp stock or bone broth

Directions

(Serves 6)

1. Cut off any tendons and membranes from meat
2. Salt and pepper all around 
3. Preheat oven to 350
4. Fry meat on med heat with butter and garlic for 3 minutes
5. Put meat in oven for 25 minutes
6. Peel the potatoes and cook in lightly salted water until done
7. For pepper sauce grind peppercorns and fry in butter
8. Add tomato paste and shallots and fry a few more minutes
9. Pour in cream, water, soy & stock
10. Bring to a boil reduce heat to simmer for 20 minutes
11. Remove your meat from over if you have not already
12. Mash the potatoes, pour in whipping cream, milk and butter 
13. Add salt and pepper
14. Whisk to a fluffy puree, add chives
15. Cut meat into bite size pieces
16. Plate the potatoes, add meat and pour pepper sauce over.

Ingredients

1.   3-4 ft gator

2.   large cooler for brine

3.   1 gallon water for brine

4.   1 1/2 c sea salt for brine

5.   1 c sugar for brine

6.   4 tbsp blk peppercorns for brine

7.   4 bay leaves for brine

8.   rind of 2 oranges for brine

9.   2 oranges sliced for cavity

10. tooth picks or baking twine

11. 1/4 cup honey

12. 1 stick melted butter

13. 1 bottled bbq sauce or 1/2 cup rub

14. 1-2 packs of baacon

15. 1/2 c orange juice for misting

16. 1/2 c apple juice for misting

17. 1/4 c water for misting

18. 3/4 c orange juice for glaze

19. 1/2 c honey for glaze

20. 2 tbsp bourbon for glaze

21. 1 tbsp ground ginger for glaze

Directions

(Serves 10-12)

1. Combine the brine ingred's in a pot at med heat until all have dissolved.
2. Brine the gator over night in cooler with ice, put ice in a zip lock so it does not dilute brine.
3. Remove gator from brine, stuff cavity wit sliced oranges & 1/4c honey, usr twine or tooth picks to close  him.
4. Rub melted butter all over the meat.
5. Cove entire gator with bbq sauce or rub.
6. Make the mist put it in a spay bottle.
7. Heat smoker to 250 out gator in, mist him every 30 minutes.
8. Make glaze mixture.
9. After smoking for 3 hrs brush on the glaze.
10. After glaze wrap him in bacon.
11. Smoke another 30 minutes or until reaching 155 degrees.
12. Remove from smoker let cool 15 min.
13. Pull the meat off the bone.
14. Enjoy the tender white moist meat.

Ingredients

1. 1 1/2 lb of venison leg or shoulder

2. 1 red pepper cut in sm pieces

3. 1 green pepper cut in sm pieces

4. 1/2 cup shiitake mushrooms 

5. 1 1/2 cups mushroom halved

6. 1 onion cut in small pieces

7. 4 tbsp butter

8. 5 sprigs fresh thyme

9. 1 bay leaf

10. 1 cup of boiling water

11. 1 1/2 tbsp flour

12. 2 tsp tomato puree

13. 2 cups of beef stock

14. 1/2 tsp blk pepper

15. 1/2 cup whipped cream

16. 12 sm shallots

17. 3 tbsp Lingonberries or dried Cranberries

18. 2 tbsp honey

19. salt an peeper to season meat

Directions

(Serves 6)

1. Heat a pan on high with 2 tbsp of sunflower oil and 4 tbsp butter set.
2. Season the meat with salt and pepper, brown the venison in pan
3. Remove meat from pan set aside 
4. Add onion and peppers to the pan: add a little more oil.
5. Sauté until soft about 10 minutes, then add mushrooms and sauté for another 5 minutes.
6. Add the flour, stir and cook for 10 minutes ad tomato puree & honey
7. Add beef stock, cream, bay leaf, sprig of thyme and blk pepper, simmer for 60 min or until meat is tender.
8. In a pot boil 1 c water, blanch shallots for 15 seconds, drain and cool under running water and peel
9. Pop shallots into a frying pan, brown with a little oil and butter, then add to casserole 15 minutes before the end of cooking
10. Serve with creamy mashed pot and sprinkle with berries & thyme

Ingredients

1. 1 lb deer cut into 4 bun size steaks

2. meat rub, Buc-ees Brisket Rub

3. 1 tomato sliced

4. 1 onion cut in slices

5. 4 hamburger buns

6.. 6 tbsp  virgin olive oil

Garlic Aioli Sauce

1. 1/2 c mayonnaise

2. 3 garlic cloves finely minced

3. 1 tsp dijon mustard

4. 1 tsp lemon juice

5. 1 tsp Worcestershire sauce

6. salt and pepper to taste

Directions

(Serves 4)

1. Put grill on med heat
2. Put 3 tbsp olive oil in an iron skillet on the grill on med heat
3. When oil is heated add onion slices, cook until a little soft
4. Brush both sides of meat with olive oil
5. Rub your meat rub on steaks over oil, set aside
6. Mix aioli ingredients, set aside
7. Place meat on grill
8. Cook each side of meat 2 min, med rare or cook longer for desired temp
9. Spread aioli sauce on bun add meat
10. Assemble with onion & tomato, the drizzle more sauce on top

Ingredients

Turkey

1.  4 wild or unwind turkey legs

2.  2 tbsp vegetable oil

Maple Bourbon Sauce

1.  1/4 cup unsalted butter

2.  1 med onion grated

3.  1 cup bourbon 

4.  1/2 cup crushed tomatoes

5.  1 cup apple cider vinegar

6.  1/2 cup maple syrup

7.  1 tbsp molasses

8.  1/4 cup Worcestershire Sauce

Directions

(Serves 4)

1. Coat legs with oil
2. Lay them skin side up on cooler part of grill
3. Cook for 30 min without sauce
4. For Sauce sauté' onions in butter at med heat for 5 min
5. Add the rest of the sauce ingredients, mix well
6. Puree it in a bullet or blender, put back in pan on low heat
7. After cooking legs 30 minutes flip every 15 min & paint with BBQ sauce
8. When legs are done put on the hot side of grill, add a coat of sauce let it caramelize
9. When ready to serve add another coat of sauce

This recipe was created from Hank Shaws BBQ Turkey Leg Recipe. 

Ingredients

1. 1 pound ground deer meat

2. 1 egg

3. 2 tbsp breadcrumbs

4. ½ fresh Jalapeño pepper minced

5. pack of potato buns

6. can of French Fried Onions

7. 1 tbsp of a packet of McCormick's Applewood Montreal Marinade Mix

Honey Dressing

1. 1/2 cup of mayonnaise

2. 1/4 cup honey

Directions

(Makes 5 good size burgers)

1. Mix Honey Dressing ingredients set to the side.
2. Mix the ground deer with the egg, then add the peppers, bread crumbs and marinade mix. 
3. Form the meat into burgers.
4. Place the burgers on a sheet of tin foil sprayed with spam or rubbed down with olive oil or butter. 
5. Place the tin foil on the grill.
6. Cook each side 3-4 minutes until medium-well.
7. Coat your buns with the Honey Dressing.
8. Place the burger on the soft bun. (A soft bun does not over power the burger taste)
9. Top with a hefty portion of the crunchy French Fried onions.
10. Drizzle Honey Dressing over the onions. Serve, eat and enjoy.

Ingredients

1. 1 brisket about 4 lbs.

2. 1 can of beer

3. 1/2 cup brown sugar

4. 1 large onion cut in slices

5. garlic salt

6. 1/2 bottle chili sauce

Directions

(Serves 10-12)

1. Heat oven 350 put rack in center
2. Line a baking pan with tin foil
3. Spray foil with cooking spray
4. Spread onions in pan
5. Place brisket on onions
6. Season with garlic salt
7. Whisk beer, brown sugar and chili sauce until well blended
8. Pour over brisket
9. Cover brisket pan with tin foil
10. Bake 3-4 hours until brisket is tender
11. Do not test for doneness before 2 hours
12. Tightly real seal tin foil after
13. When done remove from oven, let cool 7 minutes
14. Carve and serve
15. Put juice and onions in a bowl, pour over when wanted

Ingredients

1. 1 lb of ground turkey meat

2. 1 lb of deer ground meat

3. 1 red pepper cut in small pieces

4. 1 can of mushrooms or 1 pack of fresh mushrooms

5. 1 onion cut in small pieces

6. 1 pack of chili mix Montreal Mix

7. 1 can of pinto or chili beans

8. 4 tablespoons of butter

Directions

1. Heat pan to medium heat, add turkey meat, cook until browned.
2. Drain liquid, put a paper towel on a plate pour meat on it to absorb liquid set to the side.
3. Cook deer meat until browned.
4. Drain liquid, put a paper towel on a plate, pour meat on it to absorb liquid set to the side.
5. Put butter in pan at med heat, add onion, peppers and  mushrooms cook 15 min.
6. For caned mushrooms add last
7. Add your meat to onions, peppers and mushrooms, mix well.
8. Add your beans mix well.
9. Add your pack of chili mix.
10. Let cook together on low for 1/2 hr
11. Serve with saltines.

Ingredients

1. 1 lb boneless venison roast thinly sliced against the grain

2. 1 tbsp minced garlic

3. 1 tbsp grill seasoning

4. 1 tsp chili powder

5. 2 cups beef broth

6. 1/4 cup butter

7. 1/4 cup flour

Directions

(Serves 6)

1. Preheat oven 350
2. Season meat with garlic, grill seasoning and chili powder
3. Place in casserole dish pour in broth
4. Cover dish with lid
5. Bake for 1 hour
6. When venison is almost finished, melt butter in pan until bubbling
7. Whisk in flour until flour turns golden yellow, about 10 min
8. Whisk 1 1/2 cups broth from the roast, simmer 15 min, whisk frequently
9. Venison is done at 160 degrees
10. Plate your Venison, add gravy and serve.

Ingredients

1. 1 lb salmon or other fish

2. 2 eggs

3. 1 cup breadcrumbs

4. 2 green peppers cut in sm pieces

5. 1/2 c raw pistachios ground

6. 1 sm onions cut in sm pieces

7. 2 basil leaves minced

8. 3 tbsp butter

Directions

(Serves 6)

1. Mix breadcrumbs and eggs
2. Add fish mix well
3. Add peppers, basil and onions, mix well.
4. Mold mixture into patties, makes about 8.
5. Heat pan to med heat, melt butter.
6. Drop patties into pan.
7. Cook each side 7 minutes until medium-well.
8. Put a lid on pan.
9. Check continually, cook less if they are browning quickly.
10. One done place on a paper towel.
11. Let cool and serve..

Ingredients

1. 1 lb deer- ground or cut in chunks

2. 1 red pepper cut in chunks

3. 1 yellow pepper cut in chunks

4. 1 orange pepper cut in chunks

5. 1 green pepper cut in chinks

6. 4 tomatoes cut in chunks

7. 1 onion cut in small pieces

8. 4 basil leaves minced

9. 2 banana peppers cut in small pieces

10. 1 cup white wine or Chicken Broth

11. 1/2 stick of butter

12. 1/2 jar of capers

13. 1/2 tsp onion powder

14. 1/2 tsp garlic powder

15. 1/2 tsp blk pepper

16. 1/2 tsp salt

17. 6 tbsp extra virgin olive oil

Directions

(Serves 6)

1. In a pan heat 3 tbsp olive oil at medium heat, brown meat. Set aside.
2. In a medium size pan heat 3 tbsp olive oil at med heat.
3. Add onions, green, red, orange and yellow  peppers, sauté for 7 min. 
4. Add banana peppers sauté 3 min.
5. Add tomatoes & basil sauté 2 min.
6. Stir in white wine or broth.
7. Add capers, onion & garlic powder, salt & blk pepper.
8. Add butter
9. Stir until butter has melted, add deer meat, let simmer for 20-30 minutes.

10. Serve & enjoy the unique flavors.

 Ingredients

1.  8 quail

2.  1 tbsp ground cumin

3.  4 garlic cloves peeled & crushed

4.  4 tbsp honey

5.  2 tbsp orange juice

6.  6 tbsp  virgin olive oil

7.  1/2 tsp salt

Directions

(Serves 6)

1. Preheat oven to 450
2. Line oven tray with baking paper
3. For Marinade Glaze mix olive oil, orange juice, honey, crushed garlic, cumin and salt, mix well with a whisk
4. Place quail in bag and pour in glaze mix, massage into quail
5. Place quail on oven tray, skin side down 
6. Cook 10 minutes
7. Use marinade to baste quail, use it all
8. Put quail back in oven cook another 10 min until skin in browned
9. Take out of oven rest quail for 5 minutes and serve

Ingredients

1.  4 squirrel

2.  4 med size potatoes peeled and cut in small pieces

3.  2 tbsp parsley flakes

4.  1 cup frozen peas

5.  1 cup frozen carrots

6.  6 tbsp butter

7.  1/4 cup all purpose flour

8.  1 tbsp cornstarch

9.  1/2 cup milk

10. 1 sm onion cut in tiny pieces

11. 2  cups chicken or bone broth

12. 1/2 tsp salt

13. 1/2 tsp pepper

14. 1 box phyllo doe

Directions

(Serves 8)

1. Cook squirrel in a slow cooker 2-3 hours on low with 1 cup of broth so the meat is tender
2. When squirrel is cooked cut in small chunks, set aside
3. Start to make your filling; in a bowl mix 4 tbsp of softened butter with flour, set aside
4. In a separate bowl dissolve the cornstarch in milk, set aside
5. In a pan melt 2 tbsp butter add  onions, carrots, peas cook on med for 3 minutes
6. Add your broth and potatoes to the veggies bring to a boil for 1 minute then cover and simmer for 10 minutes 
7. Add the butter and flour mix bring to a boil again and constantly stir
8. Pour in the milk and cornstarch mixture
9. Add Salt and pepper
10. Add the squirrel cover the pan and turn off heat
11. Preheat oven to 400
12. Take you phyllo doe and cut out 8 circles using the top of one of the small baking dishes
13. Fill up the dishes with your mixture and cover it with a phyllo circle
14. Bake for about 50 minute, let cool and serve

Ingredients

1. 5-9-pound goose

2. 1 white onion chopped x-small 

3. 7 sm apples cut in halves

4.  tbsp fresh thyme chopped

5. tbsp fresh sage chopped

6. kosher salt 1 tsp

7. black pepper 1 tsp

8. multi colored smaller carrots

9. 2 lemons cut in half

Glaze

1. 1/4 cup honey

2. ½ cup fresh orange juice

3. 2 tsp ground cinnamon

4. ¼ tsp cayenne pepper 

Directions

1. Prepare your goose the day before serving.
2. Use paper towels, dry out interior and exterior. 
3. Rub a sprinkle of kosher salt and black pepper in the cavity.
4. Put lemons in the cavity. 
5. Add salt on the outside  before placing it on a stainless rack and refrigerate uncovered 24 hrs.
6. Next day remove from the frig.
7. Preheat oven to 450˚F.
8. Take a knife, pierce the skin at an angle do not pierce the meat. 
9. Line a metal pan with tin foil..
10. Put goose & wire rack in metal pan.
11. Put carrots and apples in the pan around the goose.
12. Mix onion and herbs and spread over goose. 
13. Close the tin foil, cook for 20 min
14. Now put oven on 350, cook 1 hour.
15. Whisk together glaze ingredients.
16. After the hour @ 350 baste the goose with glaze. 
17. Roast the goose for 1 more hr until at 160°F, basting him 2 more times.
18. Remove goose let rest 15 min before carving.

Ingredients

1.  2 tbsp olive oil

2.  2 lbs ground venison

3.  1 cup sweet onion diced

4.  1 tbsp garlic minced

5.  3 tbsp taco seasoning 

6.  1/2 tsp kosher salt 

7.  1/2 tsp ground black pepper 

8.  3/4 cups water

9.  16 oz southern hash browns 

10. 1/2 cup sour cream

11. 1/2 cup mayonnaise

12. 14.5 oz can petite diced tomatoes

13. 4 oz can diced green chiles

14. 2 cups shredded sharp cheddar cheese

Directions

1. Preheat oven to 375F
2. Spray pan with baking spray.. 
3. Heat skillet over med heat with 2 tbsp olive oil. 
4. Cook ground venison until browned.
5. Add diced onion and minced garlic to the browned meat cook for 5 min until tender.
6. Stir taco seasoning, kosher salt, and ground black pepper in meat. 
7. Add water to mixture and continue cooking on med heat until water has nearly evaporated and mixture has thickened.
8. In bowl combine sour cream, mayo and half of shredded cheese, stir. 
9. Using 2nd bowl, combine diced tomatoes and green chiles, mix.
10. Line the baking dish with the  Southern Hash Browns.
11. Sprinkle the ground venison mixture evenly over hash browns.
12. Spoon the tomatoes and green chiles over the meat. 
13. Spread sour cream mixture over tomatoes until completely covered.
14. Sprinkle remaining cheese on top, bake 25 min until golden brown.
15. Allow casserole to cool 10 min. 

Ingredients

1. 1 box Angle Hair Pasta

2. 1 red pepper sliced thin in long pieces

3. 1 yellow pepper sliced thin in long pieces

4. 1 orange pepper sliced thin in long pieces

5. 1 green pepper sliced thin in long pieces

6. 1 cup of cherry tomatoes cut in half

7. 1 onion cut in small pieces

8. 1 cucumber cut in chunks

9. mild banana peppers in the jar

10. 1/2 lb boiled shrimp cut in 2-3 pieces

11. 1 pack of imitation crab cut up

12. 1/2 tsp lemon pepper

13. 1/2 tsp onion powder

14. 1/2 tsp garlic powder

15. 1/2 tsp blk pepper

16. garlic & herb marinade

17. lemon & herb marinade

18. 1 bottle Italian dressing

19. 1 bottle zesty Italian dressing

20, 2 tbsp of olive oil

Directions

1. Boil pasta 10-12 minutes
2. Drain, put in a bowl 
3. Toss in olive oil, set aside 
4. Cut vegetables in bit size pieces, put in a bowl
5. Add seafood with vegetable
6. In a separate bowl mix marinades, dressings and spices
7. Mix veggies, seafood and pasta
8. Add in marinade, spices and dressing mix and toss well
9. Chill for 30 minutes to an hour
10. Serve

Ingredients

1. 1¼ pounds ground turkey

2. 1 egg, lightly beaten

3. 2 tablespoons breadcrumbs

4. ½ teaspoon black pepper

5. 4 teaspoon onion powder

6. ¼ teaspoon poultry seasoning

7. ½ teaspoon salt

8. ¼ cup milk

9. oil for frying

10. one fresh medium size jalapeño pepper minced

Directions

1. Combining all meatball ingredients except the oil, mix well.
2. Use a tbsp to scoop meat and roll it into balls, set on a baking sheet. 
3. Pour enough oil into a pan to come about halfway up the side of the meatballs. Heat the oil to 350°F. 
4. Brown the meatballs well. 
5. When the meatballs are all browned, drain the oil; you can reuse it later.  
6. serve over pasta.

Ingredients 

1. Deer tenderloins
2. McCormic's steak seasoning
3. Center-cut bacon, cut in half lengthwise
4. 2 tablespoons honey
5. 1 teaspoon water

Directions 

1. Preheat an outdoor grill for medium heat and lightly oil the grate.
2. Season tenderloins with McCormick's seasoning
3. Wrap each tender with 2 thin strips of bacon, tucking in the ends to secure.
4. Mix together honey and water in a small bowl. Set aside
5. Place tenderloins on the preheated grill and reduce heat to medium-low.
6. Close lid and grill tenderloins, turning every 2 to 3 minutes, until bacon is browned and chicken has reached an internal temperature of 165 degrees Fahrenheit (73 degrees C), 12 to 14 minutes. 
7. Move tenderloins to indirect heat and brush with honey mixture. Transfer to a plate and serve.