Vulture Video

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.   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

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.  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 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

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 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

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. 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. 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

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 brisket about 4 lbs

2. 1 can of beer

3. 1/2 c brown sugar

4. 1 lg onion cut in slices

5. garlic salt

6. 1/2 bottle chili sauce

Directions

1. Heat oven 350, put rack in center.

2.  Line a baking pan with tin foil, spray the foil with cooking spray,

3. Spread the onions out in the pan.

4. Place the brisket on top of the onions. 

5. Season with garlic salt.

6.  Whisk beer, brown sugar and chili sauce in bowl, blend well.

7. Pour over brisket.

8. Cover brisket pan with tin foil, seal tightly.

9. Bake 3-4 hrs until brisket is tender.

10. Do not test for doneness before 2 hrs, tightly reseal again after testing if it is not done.

11. When it is done remove from oven and let cool for a few minutes

12. Carve and serve.

13. Put juice and onions in a sm bowl.

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. 1 lb deer cut into 4 bun size steaks

2. meat rub, we used 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

1. Put grill on medium heat

2. Put 3 tbsp olive oil in an iron skillet on the grill at medium heat.

3. When oil is heated add onion slices cook onions until a little soft.

4. Brush both sides of meat with olive oil. 

5. Rub your choice rub on meat over oil, set aside.

6.  Mix aioli ingredients, set aside.

7. Place meat on grill.

8. Cook each side of meat 2 minutes, which is med rare or cook longer for desired temp.

9.Spread the aioli sauce on bun, add meat.

10. Assemble burger with onion and tomato then drizzle more aioli sauce on top.

11. Serve and enjoy!

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.

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. Once cooked drain liquid, put a paper towel on a plate pour meat on let paper towel absorb liquid set to the side.
3. Cook deer meat until browned.
4. Once cooked drain liquid, put a paper towel on a plate, pour meat on let paper towel absorb liquid set to the side.
5. Put butter in the pan at medium heat, after butter melts add the onion, fresh mushrooms and pepper, cook for 15 minutes or until soft.
6. For caned mushrooms add after the onion and peppers have cooked.
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 a half hour.
11. Serve with saltines.